Mr. Holtzman

Richard Holtzman

Vice President & Managing Director

Montage Kapalua Bay

A seasoned hospitality executive with more than 30 years of experience, Richard “Dick” Holtzman oversees management of all operations for Montage Kapalua Bay.

Mr. Holtzman joined the Montage Hotels & Resorts family following his most recent position as senior vice president of Pyramid Hotel Group, where he managed the company’s resort portfolio since 2011. Prior to his role at Pyramid, he spent seven years as the President of Kukui’ula Development Company, LLC, (a joint venture of Honolulu based Alexander and Baldwin and Scottsdale based DMB Associates) a 1,000-acre luxury resort and residential community in Poipu on the South Shore of Kauai, Hawaii.

Mr. Holtzman’s experience also includes roles as president of Grand Bay Hotels and Resorts, which evolved from Carefree Resorts as the luxury division of Wyndham International. He also held management positions at several Westin Hotels including The Arizona Biltmore, The Plaza, The Westin Detroit, and The Westin Peachtree Plaza.

Mr. Holtzman is a graduate of Cornell University’s School of Hospitality Administration. He and his wife Sheila are the proud parents of three grown children. They have recently relocated from Scottsdale, AZ and are thrilled to be back to Hawaii.

Mr. Holtzman can be contacted at 808-662-6600 or dholtzman@montagehotels.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.