Appointments & Promotions

Trust Hospitality Names Ivo Scheunemann as Food & Beverage Director at Zemi Beach House in Shoal Bay, Anguilla

SHOAL BAY EAST, AI. April 25, 2017 – Anguilla’s Zemi Beach House is giving its culinary program a makeover inspired by the international travels of Executive Chef Roberto Leoci and his culinary team. To lead the charge, Zemi Beach House’s management company Trust Hospitality has tapped Ivo Scheunemann as the hotel’s new Food & Beverage Director.

Mr. Scheunemann brings to Zemi Beach House nearly 15 years of food & beverage managerial experience from hotel properties throughout the world. He specializes in mixology and wine programs, upscale dining, and working with restaurant teams to create an exceptional guest experience.

At Zemi Beach House, Mr. Scheunemann provides strategic leadership for the culinary team and oversees operations at the hotel’s four restaurant concepts Stone, 20 Knots, Shoal Bay Beach Club and the Rhum Room, as well as catering and in-room dining.

“It’s an exciting time for me to join the team at Zemi Beach House as the hotel enters its second year of operations and refines its culinary offerings,” says Ivo Scheunemman. “I’m eager to help drive the success of Zemi Beach House’s restaurants and ensure guests are provided with an experience that lives up to Anguilla’s reputation as ‘culinary capital of the Caribbean.’”

“Ivo is a seasoned professional within the hospitality industry whose previous experience as a Food & Beverage Manager makes him an invaluable asset for our team and hotel,” said Cesar Wurm, vice president of sales for Trust Hospitality. “As culinary experiences become more and more important to travelers, we’re lucky to have someone like Ivo at the helm at Zemi Beach House to ensure we’re providing the best experience to our guests.”

Prior to joining Zemi Beach House, Mr. Scheunemann most recently served as the Food & Beverage Manager for The Seminyak Beach Resort & Spa in Bali, where he was responsible for overseeing the hotel’s two restaurants and three bars, as well as its catering services for weddings and events. Before Seminyak, he acted as Food & Beverage Manager for various luxury hotels throughout the world, including Six Senses Zighy Bay in Oman, Baros Maldives, and Grand Spa Resort A-Rosa Kitzbühel in Austria, as well as several Hyatt Regency properties in San Antonio Texas, Germany, and Tajikistan.

For more information about Zemi Beach House, please visit: http://www.zemibeach.com/

About Zemi Beach House

Developed by the Goldstein family of New York, Zemi Beach House is a 65-key boutique resort located in Anguilla, on one of the world’s best beaches, Shoal Bay East. Starting at $595 per night, guestrooms feature spa-style bathrooms and private furnished balconies. Two- and three-bedroom suites and penthouses have large living rooms, fully equipped kitchens, spacious bathrooms, expansive furnished private terraces and plunge pools. Dining options include: Stone for sea-to-table, Asian-influenced fare; 20 Knots for toes-in-the-sand, casual dining; Rhum Room for small-batch, single-estate rum; Shoal Bay Beach Club for cocktails, and the Bar & Lounge serving pre- and after-dinner champagne and wines by the glass. The Zemi Thai House Spa, located in an authentic Thai house brought over from Thailand in the ‘80s, boasts Anguilla’s first House of Wellbeing, with a heated gobek tasi, sun deck, outdoor showers and vitality pool. Other amenities and services at the resort include: around-the-clock concierge services; a Zemi Beach House Kids Club; non-motorized water sports; two pools with cabanas; a tennis court and Precor. Zemi Beach House is a part of Preferred Hotels Group’s LVX collection. For more information, visit www.zemibeach.com.

Contact:
Meredith Klinger
mklinger@quinn.pr
212.868.1900 x603

Coming Up In The September Online Hotel Business Review




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Feature Focus
Hotel Group Meetings: Blue Skies Ahead
After a decade of sacrifice and struggle, it seems that hotels and meeting planners have every reason to be optimistic about the group meeting business going forward. By every industry benchmark and measure, 2017 is shaping up to be a record year, which means more meetings in more locations for more attendees. And though no one in the industry is complaining about this rosy outlook, the strong demand is increasing competition among meeting planners across the board – for the most desirable locations, for the best hotels, for the most creative experiences, for the most talented chefs, and for the best technology available. Because of this robust demand, hotels are in the driver’s seat and they are flexing their collective muscles. Even though over 100,000 new rooms were added last year, hotel rates are expected to rise by a minimum of 4.0%, and they are also charging fees on amenities that were often gratis in the past. In addition, hotels are offering shorter lead times on booking commitments, forcing planners to sign contracts earlier than in past years. Planners are having to work more quickly and to commit farther in advance to secure key properties. Planners are also having to meet increased attendee expectations. They no longer are content with a trade show and a few dinners; they want an experience. Planners need to find ways to create a meaningful experience to ensure that attendees walk away with an impactful memory. This kind of experiential learning can generate a deeper emotional connection, which can ultimately result in increased brand recognition, client retention, and incremental sales. The September Hotel Business Review will examine issues relevant to group business and will report on what some hotels are doing to promote this sector of their operations.