Mr. Steinbock

Erich Steinbock

Managing Director

The Carlyle, A Rosewood Hotel

A 45-year veteran of the hospitality industry, Erich Steinbock holds the position of Managing Director of the legendary Carlyle, A Rosewood Hotel, New York. He also oversees the operations at Rosewood Tucker’s Point, Bermuda.

Mr. Steinbock joined Rosewood Hotels & Resorts following eleven years with The Ritz-Carlton Hotel Company. At Ritz- Carlton Mr. Steinbock became General Manager of several properties within the collection and participated in the opening of 14 Ritz-Carltons both domestically and internationally. Mr. Steinbock also served as Vice President of Food & Beverage at the Ritz-Carlton Corporate office where he worked on developing concepts and opening restaurants with distinguished chefs Eric Ripert, Laurent Tourandel, Dean Fearing, Wolfgang Puck and others.

Erich Steinbock knew at an early age that he wanted to pursue a career in the hospitality industry.

He began his career as waiter’s apprentice in Vienna, followed by seasonal work in Switzerland. After spending two years as a Bar Manager on the island of Corsica, he left Europe behind to cultivate his hospitality career in Bermuda, holding positions in Food & Beverage Manager and Social Director for Elbow Beach Surf Club. Soon, Mr. Steinbock moved to the United States and took the position of Maître d’ at Topnotch Resort and Spa in Stowe, Vermont before moving on to become Resident Manager at The Huntley Lodge in Big Sky, Montana. He then joined Little America Hotels & Resorts where he held positions as Food & Beverage Manager at Sun Valley Resort in Sun Valley, Idaho and General Manager of The Westgate Hotel, a five star, five diamond property in San Diego California

In 1991, Mr. Steinbock returned to Vienna to obtain his MBA at City University of Seattle. While in school, he worked as Director of Sales at Ottakringer, the largest brewery in Vienna, spearheading all Pepsi Cola sales in Austria and approved financial plans for more than 200 restaurants within the company.

After Mr. Steinbock received his MBA, he moved back to the United States where he joined Steve Wynn at Mirage Resorts. While in Las Vegas, he worked as Vice President of Food & Beverage at Treasure Island and was instrumental in executing the pre-opening activities for the well-known Bellagio hotel.

His wealth of experience, knowledge in the hospitality industry and appreciation for the culture and history of legendary hotels led him to manage one of Manhattan’s most iconic hotels, The Carlyle.

“I am thrilled to join Rosewood and lead the team at The Carlyle,” said Mr. Steinbock. “I have an enormous respect for the tradition and significance of the hotel as the social center of Manhattan’s Upper East Side. It is a place where history is written and the future is created and I look forward to opening an exciting new chapter in The Carlyle’s history.”

Mr. Steinbock can be contacted at 212-570-7100 or erich.steinbock@rosewoodhotels.com

Coming Up In The November Online Hotel Business Review




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Feature Focus
Architecture & Design: Authentic, Interactive and Immersive
If there is one dominant trend in the field of hotel architecture and design, it’s that travelers are demanding authentic, immersive and interactive experiences. This is especially true for Millennials but Baby Boomers are seeking out meaningful experiences as well. As a result, the development of immersive travel experiences - winery resorts, culinary resorts, resorts geared toward specific sports enthusiasts - will continue to expand. Another kind of immersive experience is an urban resort – one that provides all the elements you'd expect in a luxury resort, but urbanized. The urban resort hotel is designed as a staging area where the city itself provides all the amenities, and the hotel functions as a kind of sophisticated concierge service. Another trend is a re-thinking of the hotel lobby, which has evolved into an active social hub with flexible spaces for work and play, featuring cafe?s, bars, libraries, computer stations, game rooms, and more. The goal is to make this area as interactive as possible and to bring people together, making the space less of a traditional hotel lobby and more of a contemporary gathering place. This emphasis on the lobby has also had an associated effect on the size of hotel rooms – they are getting smaller. Since most activities are designed to take place in the lobby, there is less time spent in rooms which justifies their smaller design. Finally, the wellness and ecology movements are also having a major impact on design. The industry is actively adopting standards so that new structures are not only environmentally sustainable, but also promote optimum health and well- being for the travelers who will inhabit them. These are a few of the current trends in the fields of hotel architecture and design that will be examined in the November issue of the Hotel Business Review.