Acquisitions & Hotel Openings

Mohonk Mountain House Appoints Barbara Stirewalt Spa Director

New, $13 million, 30,000-square-foot Spa

NEW PALTZ, NY, February 28, 2006. Barbara Stirewalt has been named Spa Director of the new, $13 million, 30,000-square-foot Spa at Mohonk Mountain House. Her devotion to indigenous spa programs and earth-friendly spa principles provides a perfect complement to the 137- year-old property, with its rich history of ecology. Located in the Shawangunk Mountains overlooking the Hudson Valley and set on 2,200 spectacular acres, Mohonk Mountain House is only 90 miles north of New York City.

With more than 20 years of experience, Stirewalt has helped open spas and fitness centers, provide concept and design development, and train hospitality staff. She most recently served as Spa Director of the Wintergarden Spa and Fitness Center at the Wintergreen Resort in Virginia.

"Stirewalt's extensive career in spas and hospitality, her love of nature, and her desire to provide guests with an experience that will nurture body, mind, and spirit in our unique setting blends all of the qualities we had hoped for in this position," said Bert Smiley, CEO and fourth generation descendant of the hotel's 19 th century founders.

Stirewalt holds a Masters of Professional Studies from Cornell University's School of Hotel Administration, along with multiple certifications in group and aquatic fitness instruction.

Coming Up In The August Online Hotel Business Review


Feature Focus
Food and Beverage: Investing to Keep Pace
After five harrowing years of recession and uncertain recovery, revenues in the hotel industry (including food and beverage) have finally surpassed the previous peak year of 2007. Profits are once again on the rise and are expected to advance for the foreseeable future. The consequence of this situation means that hotel operators now have the funds to invest in their food and beverage operations in order to keep pace with rapidly changing industry trends and the evolving tastes of their hotel guests. One of the most prominent recent trends is the “Locavore Movement” which relies heavily on local sources to supply products to the hotel restaurant. In addition to fresh produce, meats and herbs, some operators are engaging local craft breweries, distilleries, bakers, coffee roasters and more to enhance their food and beverage options, and to give their operation a local identity. This effort is designed to increasingly attract local patrons, as well as traveling hotel guests. Some hotels are also introducing menus that cater to both the calorie and the ingredient conscious. Gluten-free, low-cal and low-carb menu items prepared with fresh, seasonal ingredients are available to more fitness-minded guests. Another trend is placing greater emphasis on “comfort” and “street” foods which are being offered in more casual settings. The idea is to allow chefs to create their own versions of these classic recipes, with the understanding that the general public seems to be eschewing more formal dining options. Finally, because the hotel lobby is becoming the social epicenter of its operation – a space which both guests and locals can enjoy – more diverse and expanded food and beverage options are available there. The August issue of the Hotel Business Review will report on all the recent trends and challenges in the food and beverage sector, and document what some leading hotels are doing to augment this area of their business.