Mr. Bush

Christopher Bush

Executive Vice President

Canyon Equity LLC

Christopher Bush has acquired broad operational and re-positioning experience in the luxury hospitality segment. A native of the UK, Mr. Bush’s multi-faceted career has taken him to five countries across three continents.

As Executive Vice President of Canyon Equity LLC, Mr. Bush is one of the executives who in 2005 formed the original core of this resort development and acquisition firm based near San Francisco. Mr. Bush heads up asset management for the company’s six operating resorts. Canyon’s properties include three Aman resorts, namely Le Mélézin in the French Alps, Amangiri in Utah, and Amangani at Jackson Hole, also the Four Seasons Resort Rancho Encantado in Santa Fe, and the Jean-Michel Cousteau Resort in Fiji.

Canyon Equity developed the ultra-luxury Amangiri resort (Utah) from the ground up, opening in October 2009. The resort was an immediate success and has been the recipient of innumerable awards and accolades in the short time since its opening.

Mr. Bush also directs Canyon’s hotel management subsidiary, Canyon Hotel & Resorts, which currently manages the Jean-Michel Cousteau Resort in the Fiji Islands. This entity is set up to take additional resorts under its management as the company expands.

Mr. Bush has managed some very notable hotels and resorts including Jumby Bay in Antigua, The Stanford Court in San Francisco, Palmilla Resort in Los Cabos, Mexico, and Pinehurst Resort in North Carolina. Earlier assignments include Regional Director of Marketing for Princes Hotels, based in Los Angeles and Director of Marketing for the 850-room Maria-Isabel Hotel in Mexico City

Mr. Bush can be contacted at 415-925-8000 or info@canyonequity.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.