Ms. Davidson

Lara Davidson

Director

The Spa at Pebble Beach

Lara Davidson, Spa Director, The Spa at Pebble Beach is a 20-year veteran of the spa industry. Ms. Davidson has implemented a myriad of spa programs and initiatives to enhance the guest’s spa experience. Under her direction, The Spa at Pebble Beach has become one of California’s premiere spas, most recently ranking in Condé Nast Traveler’s Top 100 Resort Spas. Ms. Davidson joined The Spa at Pebble Beach in February 2001, and oversees spa operations for the 28-room facility, including managing more than 115 staff professionals.

Previously, Ms. Davidson was the opening Spa Director for the Golden Door Spa at Las Casitas in Puerto Rico, as well as Operations Manager at the Spa at The Peaks in Telluride, Colo. Ms. Davidson is also co-chair for the Pebble Beach Resorts Green Team and a member on the Board of Directors for the Green Spa Network, a non-profit dedicated to greening and sustainability in the spa industry.

Ms. Davidson holds a B.A. from Columbia University.

Ms. Davidson can be contacted at 831-649-7615 or davidsol@pebblebeach.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.