Appointments & Promotions

Karen Watson Named Spa Director at the Sagamore

AUGUST 6, 2008. Karen Watson has joined The Sagamore as spa director of The Sagamore Spa and Fitness Center. Watson brings nearly ten years of spa management experience to her new position, garnered in leading hotel destination spas across New England.

At The Sagamore, Watson will be responsible for the overall operations of the spa, salon, fitness and waterfront activities. This includes staff development and training, design and implementation of new services, treatments and activities, quality assurance, budgeting and guest relations.

Prior to joining The Sagamore, Watson was spa manager of Turning Stone Resort and Casino in Verona, NY, where she managed four distinct operations within the resort including The Salon and Day Spa, Tower Fitness Club, Skana Spa and Lodge Fitness Center. She was an integral part of the team involved in concept, design and opening of Skana Spa in 2006. Before that, Watson was with Canyon Ranch in the Berkshires in Lenox, MA, where she began her career in 1999 as Program Coordinator. She worked her way through a variety of positions of increasing responsibility, including massage administrator and massage director, ultimately being named assistant spa manager in 2004.

Watson's professional affiliations include membership in the International Spa Association (ISPA) and New York Spa Promotion Alliance (NYSPA), where she has served on the Board of Directors since 2007.

Recently renovated, The Sagamore Spa and Fitness Center preserves the resort's singular setting overlooking Lake George and the Adirondacks while expanding and enhancing its atmosphere of tranquility. The Sagamore Spa offers 13 treatment rooms in which guests can enjoy a wide selection of services performed by specially-trained and licensed therapists, including the newly-added Crystalline Massage and Facial.

In addition to its range of spa amenities and treatments, the facility features a 3,800-square-foot glass-enclosed exercise studio with panoramic views of Lake George. State-of-the-art equipment and a comprehensive array of exercise classes and opportunities, including stretching, aerobics, step aerobics, water aerobics, yoga and private hikes up an Adirondack peak, are among the Spa's offerings. The center offers advanced cardiovascular and fitness equipment, including a 12-station Cybex(R) Strength Circuit, Stairmasters(R), Lifecycles(R), Concept II Rowers and True Treadmills. Personal training, fitness evaluations and personalized home exercise programs are available as well.

Coming Up In The August Online Hotel Business Review




Feature Focus
Food and Beverage: Going Local
"Going local" is no longer a trend; itís a colossal phenomenon that shows no sign of dissipating. There is a near obsession with slow, real, farm-to-table food that is organic, nutritious and locally sourced. In response, hotel chefs are creating menus that are customized to accommodate all the vegans, vegetarians, gluten-free, paleo, diabetics and other diet-conscious guests who are demanding healthy alternatives to traditional restaurant fare. In addition, there is a social component to this movement. In some cases, chefs are escorting guests to local markets to select fresh ingredients and then visit a local cooking school to prepare their purchases. Other hotels are getting guests involved in gardening activities, or exploring local farms, bakeries and the shops of other culinary artisans. Part of the appeal is in knowing the story behind the food - being personally aware of the source and integrity of the product, and how it was handled. In addition to this "locavore" movement, there are other food-related developments which are becoming popular with hotel guests. Small plate and tasting-only menus are proliferating around the country. Tasting-only special event menus offer numerous benefits including guaranteed revenue per customer, reservations usually made weeks in advance, and an exciting dining option for guests to experience. Bread and butter are also getting a makeover as chefs are replacing bread baskets with boards, and replacing butter with custom-flavored spreads. One dining establishment offers a veritable smorgasbord of exotic spreads including garlic mostarda, vanilla tapenade, rosemary hummus, salsa butter, porcini oil and tomato jam, to name just a few. The August issue of the Hotel Business Review will document some current trends and challenges in the food and beverage sector, and report on what various leading hotels are doing to enhance and expand this area of their business.