Mr. Collier

Cary Collier

Principal

Blu Spas, Inc.

Cary Collier, a native Texan with degrees in Marketing and Finance, has held positions as Managing Director, Director of Projects, or Spa Designer and Planner for spa projects around the world since 1984. He is concurrently principal of Blu Spas Inc. and principal of Collier & Collier Spas.

While living in Hong Kong and Bali, Mr. Collier and his wife Kim founded Collier & Collier Spas in 1990 and are credited with pioneering the spa industry in Asia. As Blu Spas’ principal designer, Mr. Collier has worked on over 250 spa projects in 25 countries planning, designing and managing spas for owners and developers of hospitality, residential, mixed-use, and retail projects, primarily start-ups or renovations for upscale hotels and resorts, ranging in size from 25 rooms to 3000 rooms.

Mr. Collier was one of the founders of the ISPA (International Spa Association) Asia Pacific and served as Vice President on the Board of Directors and Advisory Board for Asian Spa Summits. He has been a speaker and panelist for Cornell University’s spa conferences, Global Spa Summit, General Manager and Spa Director Conferences for Four Seasons and Marriott, and for ISPA conferences in the USA and Asia. Mr. Collier also served on Sanijet Corporation’s Spa Industry Advisory Board. In design collaboration with Sanijet, the ‘Cary Collier Collection’ of luxury whirlpool spa baths was launched in 2006. In 2007, this collection was expanded to include spa loungers and treatment tables from Living Earth Crafts for spas, hotels and resorts.

Mr. Collier contributed as an advisor for the publications Tropical Spas of Asia (1999) and 100 Best Spas in the World (2001) and has been featured in, or authored, contributed to numerous articles for spa, lifestyle, hospitality, design and travel magazine publications.

Mr. Collier can be contacted at 562-312-9722 or cary@bluspasinc.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.