Ms. Dunphy

Maggy Dunphy

Spa Director

Stowe Mountain Lodge

I grew up in a family of seven children. Believe it or not – I was quite the tomboy – most certainly not a spa girl. And each and every day I had one goal – to beat the boys in everything. And I usually did. It wasn’t very helpful in my teenage years as I was concerned more with beating the boys, than kissing them. Sports became an outlet for me and I attribute my drive for perfection, ambition to win, passion for excellence, and my unique leadership style on the coaches and athletes that believed in me and taught me the principles of teamwork.

I began my career in hospitality as a massage therapist in Vail, escaping the East Coast and management responsibilities to become a free spirit therapist in the mountains of Colorado. That didn’t last long as leading people was in my blood. I was in the right place at the right time – and have grown up in the spa industry.

My first Spa Director job paid me a whopping $14,000, but I received a small commission on every treatment performed. I turned a janitor closet into a massage room, so we wouldn’t turn away the business. It was definitely not about the “experience” in those days. So much has changed in the spa industry and I am blessed to have grown up with Destination Hotels as my “bus driver”. I knew I was on the right bus!

Please visit www.stowemountainlodge.com for more information.

Ms. Dunphy can be contacted at 802-760-4703 or mdunphy@destinationhotels.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.