Ms. DeOrsey

Kimberly DeOrsey

Spa & Fitness Director

Omphoy Resort

Kimberly DeOrsey spa career began in 1992 as an Intern at PGA National Resort & Spa, one of the pioneer Resort Spa’s in the Country. She worked with the opening-management team for The Spa at PGA National (Palm Beach Gardens, Florida).

Based on her accomplishments and reputation, Ms. DeOrsey was recently recruited as Spa Director for the 2012 US Resort Spa Ranked Number One Best by Condé Nast Traveler Readers, The Spa at The Omphoy in Palm Beach, FL.

Other prior career accomplishments include spa leadership positions at a couple of other prestigious Resorts and Spas across the country:

• Boca Raton Resort and Club, a Waldorf Astoria Resort (Boca Raton, Florida) • The Spa At The Atlantic Hotel ( Ft. Lauderdale, Florida) • The Spa at The Tesoro Club (Port St. Lucie, Florida) • The Spa at International Polo Club (Wellington, Florida) • The Spa at Mar-A-Lago Club (Palm Beach, Florida) • The St. Regis Monarch Beach Resort and Spa (Dana Point, California) • Westin Diplomat Country Club & Spa (Hollywood, Florida) • Nemacolin Woodlands Resort & Spa (Farmington, Pennsylvania)

Ms. DeOrsey is a highly sought after and respected spa director due to her unusual combination of talents and accomplishments. Behind her elegant and stunning, bright-eyed, personable exterior is a deeply caring, intuitive, versatile and visionary spa leader. She is admired for her commitment to integrating cutting-edge holistic treatments into the spa environment, for always putting the guests first, ensuring exceptional guest experiences and repeat clients along with an unrelenting commitment to profitability.

In addition to her hands-on leadership, Ms. DeOrsey has served as consultant to hotel companies. She also served on the Starwood North American Spa Counsel and provided Spa Advisory Task Force efforts for hotel companies.

Ms. DeOrsey is a graduate of Central Michigan University and received a Bachelor of Science Degree is Commercial Recreation and Facility Management, and a Minor in Advertisement. She is a 15-year member of ISPA.

Ms. DeOrsey can be contacted at 561-585-8116 or kdeorsey@omphoy.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.