Ms. Brock

Colby Brock

F&B Director and Interior Designer/Project Manager

The Radisson Hotel New Rochelle

Colby Brock obtained a Bachelor of Arts Degree with a double major in Psychology and English from the University of Hartford. She interned for the Radisson Hotel New Rochelle while attending college and began working there full-time in 1999 as restaurant manager. In 2008, while continuing to manage the City Lounge at the Radisson, Ms. Brock pursued a degree in Interior Design form Parsons School of Design in Manhattan. She then joined as a designer for Mojo Stumer Associates, an architectural design firm. One of the projects she worked on was the re-design of the Radisson’s lobby.

In 2011, Ms. Brock returned to the Radisson as the Food and Beverage Director, Interior Designer/Project Manager, with responsibility for overseeing the $2 million renovation program to re-position the hotel as a stylish, contemporary, Manhattan boutique hotel. The scope of the project included upgrades of all 129 guest rooms, the lobby, elevators, hospitality suites and the re-branding of its restaurant which opened on May 15, 2012 as NoMa Social. Everything about the new dining destination reflects Ms. Brock’s design sensibility and understanding of the vital role that F&B plays in enhancing the hotel experience of today’s sophisticated traveler.

To help make NoMa Social feel like a second home for visitors, a ‘library décor’ was created, one that is eclectic, with warm purple and gray colors, yet chic at the same time. The space includes numerous comfortable couches and low cocktail tables that can accommodate a variety of group sizes, as well as more traditional seating. The Mediterranean menu, created by acclaimed executive chef Bill Rosenberg, offers tapas and other small plates that can be shared in surroundings that promote a relaxing and interactive dining experience.

Ms. Brock’s contributions to the Radisson Hotel New Rochelle’s improvements were instrumental in the hotel winning a “Renovation Excellence Award” from the Radisson’s parent company, Carlson, one of the world’s largest hospitality and travel groups.

Ms. Brock is also responsible for the hotel’s floor management, staff training, corporate and social function contracts, menu and promotional creations as well as the hotel’s public relations, marketing, promotion and advertising program.

For the past 16 years, she has been a strong supporter of the Leukemia and Lymphoma Society’s Westchester/Hudson Valley Chapter where she is currently serving as a member of the Board of Trustees. She is married to Mario Gualano.

Ms. Brock can be contacted at 914-576-3700 or colby.brock@radisson.com

Coming Up In The July Online Hotel Business Review




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Feature Focus
Hotel Spa: Measuring the Results
As the Hotel Spa and Wellness Movement continues to flourish, spa operations are seeking new and innovative ways to expand their menu of services to attract even more people to their facilities, and to and measure the results of spa treatments. Whether it’s spa, fitness, wellness meet guest expectations. Among new developments, there seems to be a growing emphasis on science to define or beauty services, guests are becoming increasingly careful about what they ingest, inhale or put on their skin, and they are requesting scientific data on the treatments they receive. They are open to exploring the benefits of alternative therapies – like brain fitness exercises, electro-magnetic treatments, and chromotherapy – but only if they have been validated scientifically. Similarly, some spas are integrating select medical services and procedures into their operations, continuing the convergence of hotel spas with the medical world. Parents are also increasingly concerned about the health and well-being of their children and are willing to devote time and money to overcome their poor diets, constant stress, and hours spent hunched over computer, tablet and smartphone screens. Parents are investing in wellness-centric family vacations; yoga and massage for kids; mindfulness and meditation classes; and healthy, locally sourced, organic food. For hotel spas, this trend represents a significant area for future growth. Other trends include the proliferation of Wellness Festivals which celebrate health and well-being, and position hotel spas front and center. The July issue of the Hotel Business Review will report on these trends and developments and examine how hotel spas are integrating them into their operations.