Appointments & Promotions

SIXTY Hotels Appoints Kevin Osterhaus as President

NEW YORK, N.Y. February 28, 2017, NY – SIXTY Hotels, a brand established by brothers Jason Pomeranc, Michael Pomeranc and Lawrence Pomeranc, is pleased to welcome hotel industry veteran Kevin Osterhaus to the SIXTY Hotels team as President.

In his new role, Osterhaus will oversee the day-to-day operations together with the revenue and financial growth of SIXTY Hotels, and will lead the company into the next phase of its expansion. The SIXTY Hotels Group features five boutique luxury hotels in New York City, Miami and Los Angeles.

“I am thrilled to welcome this industry veteran to the SIXTY team,” said Jason Pomeranc, Co-Founder & Co-Owner, SIXTY Hotels. “With Kevin’s arrival we strengthen an already dynamic team, providing exceptional experience as well as a deep understanding of the hospitality industry as we continue to expand our brand.”

Osterhaus joins SIXTY Hotels with over 22 years of experience working with hospitality brands including Bunkhouse Hotels, Hyatt Hotels, ClubCorp and Destination Club Management. He was most recently the Executive Vice President, Operations for Standard International, overseeing corporate and property operations for the company’s hotel projects in New York, Los Angeles, Miami and Texas, as well as development projects with Standard and Bunkhouse in London, Mexico, San Francisco, Miami and Austin.

About SIXTY Hotels

SIXTY Hotels is ambitious in vision but down-to-earth when it comes to putting guests first. SIXTY Hotels is a new, innovative brand of five luxury inns based in New York City, Miami and Los Angeles. SIXTY Hotels distinguishes itself from other boutique brands by providing highly personalized service and artful hotel experiences within sophisticated backdrops that seasoned travelers will find at home. From its incomparable suites to its gastronomically refined restaurants and rooftop cocktail lounges, SIXTY Hotels offers discerning global travelers exclusive urban retreats. SIXTY SoHo, located at 60 Thompson Street in New York, is the flagship of the hotel collective. SIXTYHOTELS.com

About SIXTY Collective

Partnering with his brothers Michael and Lawrence, Jason Pomeranc has assembled a team of talented professionals to realize his next incarnation, SIXTY Collective, following the sale of the group’s interests in Commune Hotels & Resorts and Thompson Hotels in 2013. SIXTY Collective is a new company committed to creating a 360-degree cultural experience in hospitality environments. In 2014, the collective launched the new luxury lifestyle brand - SIXTY Hotels. The three co-owners’ collective wealth of experience comes from numerous successful real estate and hotel projects; including Pomeranc’s debut property, rebranded as SIXTY SoHo, a project which pioneered the luxury boutique hotel sector in SoHo when it opened during the Fall of September 2001. Now, as SIXTY Collective, Jason Pomeranc serves as Co-Owner and Creative Director. Together with his partners, Jason applies their unique vision and innate cultural sensibility to the development of provocative and cutting edge experiences within the global landscape of lifestyle hotels.

Contact:
Elizabeth Bishop
Elizabeth.Bishop@purplepr.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.