Mr. Tompkins

Michael G. Tompkins

Executive Recruiter

Hutchinson Consulting

A visionary leader in the luxury hospitality, wellness, and spa industries, Michael G. Tompkins has led celebrated brands to success for more than two decades. He transitioned from healthcare to hospitality with Canyon Ranch Health Resorts as part of their executive management team. Then as Vice President of Hotels and Spas for Turning Stone Resort and Casino, he led their team to be the first property in US history east of the Mississippi to have two Four Diamond AAA Hotels, garnering Best New US Spa for Skana Spa and earning New York State Hospitality Associationís Hotel Executive of the Year. From there he helped reposition Miraval Resorts in Tucson, AZ starting as General Manager then promoted to President/ CEO of Miraval Resorts.

During his seven-year tenure at Miraval, Mr. Tompkins led the brand to an unprecedented 46 industry awards in one year, building one of the most successful hotel real estate projects in the country, the Villas at Miraval, and creating strategic partnerships with National Geographic, Dr. Andrew Weil Integrative Wellness Center, and the Miraval Life in Balance Spa with Clarins. After assisting in the successful majority sale of the Miraval brand, Mr. Tompkins repositioned Hilton Head Health in 2014 and 2015 building Indigo Spa, 2015ís Best New US Spa.

He is a former Board member of the University of Arizona Science Dept., a Founding Board member of the New York State Spa Promotion Alliance, and Immediate Past Chairman of the International Spa Association where he has served on its board for six years. Currently an executive recruiter with California based Hutchinson Consulting, he helps build leading teams for luxury hospitality and spa brands.

Mr. Tompkins is also a partner with Huffman Hospitality Concepts, consulting on hospitality, spa and wellness projects across the US. He is author or contributing author to five books on health and wellness and is a sought after global keynote speaker.

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

Mr. Tompkins can be contacted at 707-935-9760 or michael@hutchinsonconsulting.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. Todayís 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.