Ms. Steinke

Gaye Steinke

General Manager

Allegria Spa at Park Hyatt Beaver Creek

Gaye Steinke is the General Manager of Allegria Spa at the Park Hyatt Beaver Creek. She also serves on the Leadership Committee of the Park Hyatt.

Located in the heart of Beaver Creek, at the base of one of Colorado’s most celebrated mountain resorts, Park Hyatt Beaver Creek Resort and Spa provides guests unprecedented access to some of the best outdoor experiences all year round. Allegria Spa is an indulgent escape that provides soothing spa and body treatments – from massages to organic scrubs – that utilize the healing elements of Beaver Creek mountain to rejuvenate and replenish.

Ms. Steinke is also involved in the concept, planning and development of spas and fitness centers for East West Partners including Allegria Spa (opened 1998), Spa Anjali at the Westin Riverfront (opened 2007), the Spa at the Ritz Carlton Lake Tahoe (opened 2009), Moonlight Spa, Big Sky MT(opened 2002) . Prior to that she was General Manager of Aria Spa and Club in Vail, CO. She has traveled throughout the Americas, Africa, Europe and Asia staying current on spa trends and best practices.

Dedicated to sustainable efforts, Ms. Steinke was on the Board of the Green Spa Network 2013-2015 and has been a presenting speaker at the Green Spa Congress in 2011, 2012 and 2013.

Please visit http://www.hyatt.com for more information.

Ms. Steinke can be contacted at 970-949-1234 or gaye.steinke@hyatt.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.