Appointments & Promotions

Canyon Ranch® Adds to Leadership Team with Three New Executive Appointments

FORT WORTH, TX. April 5, 2017 – Wellness pioneer Canyon Ranch today announces the addition of three new directors to its renowned team, continuing to round out the company’s leadership roster.

With over two decades of hotel revenue management experience, Kevin Coleman joins the Canyon Ranch team as Global Director of Revenue Management. Coleman brings with him an extensive background in revenue management, distribution and business intelligence and will use his expertise to oversee and optimize revenue across all Canyon Ranch properties and brand extensions. Coleman’s early revenue management experience began with Accor Hotels in Houston and New York. From there, he joined InterContinental Hotels Group, where for nearly eight years he progressed through various positions of increasing scope, assuming Regional Director of Revenue Management responsibilities and ultimately serving as Vice President of Revenue Management at IHG's corporate headquarters in Atlanta. Coleman then joined the Jumeirah Group in Dubai where he served as Vice President of Revenue Management & Distribution. During his four years there, Coleman was responsible for optimizing room revenue for properties in New York, London and Dubai. Just prior to joining Canyon Ranch, Coleman was a partner at Intelligent Hospitality, an Atlanta-based startup providing a hotel revenue business intelligence platform to hotels around the globe. Coleman holds a Bachelor of Business Administration in Marketing from Texas A&M University.

Denise Bruzzone joins Canyon Ranch as Global Director of Sales, bringing more than 25 years of hospitality sales experience to the brand. Bruzzone is a dynamic sales and marketing leader with a proven entrepreneurial track record driving sales and business growth in the luxury hospitality industry. She specializes in strategic market penetration, new business development, loyalty programs and building multi-cultural teams. She began her career with Four Seasons Hotels and Resorts in Los Angeles, Maui and Punta Mita, Mexico, where she assisted with opening the brand’s first Mexican resort. Prior to joining Canyon Ranch, Bruzzone dedicated nearly 17 years to Mandarin Oriental Hotel Group, where she acted in progressive sales roles, most recently as Director of Travel Industry Sales for The Americas. In this role with Mandarin Oriental, Bruzzone worked closely with the brands’ 29 hotels to maximize impact on and revenue from travel trade in North and Latin America. She also conceptualized and implemented a global travel agency loyalty program with members in 38 countries. Bruzzone graduated from the University of Maine with a Bachelor of Arts in Journalism. In her new position, Bruzzone will oversee sales initiatives across all Canyon Ranch brand extensions.

Ricky Ocampo comes onboard the Canyon Ranch team as Food & Beverage Director of Canyon Ranch in Tucson, where he will oversee all food and beverage operations at the brand’s flagship resort. Ricky brings an array of experience spanning 17 years, starting his career as Food and Beverage Supervisor for Aladdin Las Vegas, then as In Room Dining Manager opening The Wynn Las Vegas, and later The Red Rock Casino in Las Vegas. Following his time in Las Vegas, he served as the Dine In Director at Fontainebleau Resort in Miami Beach, and then as the Executive Director in the Food and Beverage Division at Revel Entertainment in Atlantic City, NJ, where he was responsible for the development, execution and implementation of all food and beverage venues during the opening of the resort. He returned to Las Vegas in 2012 as a Restaurant Consultant for Smiley Plate Hospitality and General Manager of Operations of Off the Strip at The Linq. Prior to joining Canyon Ranch, Ricky managed the Food and Beverage operations at The Meritage Resort in Napa, California, where he oversaw all operations for the bars, restaurant, pool operations and lounge. Ricky graduated with honors from University of Nevada, Las Vegas with a Bachelor of Arts in Hotel Administration and a Bachelor of Science in Culinary Arts Management.

About Canyon Ranch®

Canyon Ranch® has been a pioneer and an industry-leading proponent of the wellness lifestyle for nearly 40 years, operating the world's most celebrated collection of life-enhancement properties. Canyon Ranch has wellness destinations in Tucson, Ariz., Lenox, Massachusetts and Kaplankaya, Turkey. In addition, Canyon Ranch operates a SpaClub® day spa at The Venetian® & The Palazzo® hotels in Las Vegas, Nev., Canyon Ranch SpaClub at Sea® facilities onboard Cunard's Queen Mary 2® luxury ocean liner, Oceania® and Regent Seven Seas Cruises®, and on Celebrity Cruises®. Canyon Ranch is a 13-time winner of Travel + Leisure's Best Spa Award and an 11-time recipient of the Condé Nast Traveler Best Destination Spa Award.

Contact:
Kaity Cash
kcash@njfpr.com
212.228.1500

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Feature Focus
Eco-Friendly Practices: The Value of Sustainability
The hotel industry continues to make remarkable progress in implementing sustainability policies and procedures in their properties throughout the world. As a result, they continue to reap the benefits of increased profitability, enhanced guest experiences, and improved community relations. In addition, as industry standards are codified and adopted worldwide, hotels can now compare how their operations measure up against their competitors in terms of sustainable practices and accomplishments. This capacity to publicly compare and contrast is spurring competition and driving innovation as hotels do not wish to be left behind in this area. Water management and conservation is still a primary issue as population growth, urbanization, pollution and wasteful consumption patterns place increasing demands on freshwater supply. Water recycling; installing low-flow fixtures; using digital sensors to control water usage; and even harvesting rainwater are just a few things that some hotels are doing to preserve this precious resource. Waste management is another major concern. Through policies of reduce, reuse and recycle, some hotels are implementing “zero-waste” programs with the goal of substantially reducing their landfill waste which produces carbon dioxide and methane gases. Other hotels have established comprehensive training programs that reinforce the value of sustainability. There is employee engagement through posters and quizzes, and even contests are held to increase innovation, sensitivity and environmental awareness. Some hotels are also monitoring a guest’s energy usage and rewarding those who consumed less energy with gifts and incentives. The May issue of the Hotel Business Review will document how some hotels are integrating eco-friendly practices into their operations and how they and the environment are benefiting from them.