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 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.