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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 November Online Hotel Business Review




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Feature Focus
Architecture & Design: Authentic, Interactive and Immersive
If there is one dominant trend in the field of hotel architecture and design, it’s that travelers are demanding authentic, immersive and interactive experiences. This is especially true for Millennials but Baby Boomers are seeking out meaningful experiences as well. As a result, the development of immersive travel experiences - winery resorts, culinary resorts, resorts geared toward specific sports enthusiasts - will continue to expand. Another kind of immersive experience is an urban resort – one that provides all the elements you'd expect in a luxury resort, but urbanized. The urban resort hotel is designed as a staging area where the city itself provides all the amenities, and the hotel functions as a kind of sophisticated concierge service. Another trend is a re-thinking of the hotel lobby, which has evolved into an active social hub with flexible spaces for work and play, featuring cafe?s, bars, libraries, computer stations, game rooms, and more. The goal is to make this area as interactive as possible and to bring people together, making the space less of a traditional hotel lobby and more of a contemporary gathering place. This emphasis on the lobby has also had an associated effect on the size of hotel rooms – they are getting smaller. Since most activities are designed to take place in the lobby, there is less time spent in rooms which justifies their smaller design. Finally, the wellness and ecology movements are also having a major impact on design. The industry is actively adopting standards so that new structures are not only environmentally sustainable, but also promote optimum health and well- being for the travelers who will inhabit them. These are a few of the current trends in the fields of hotel architecture and design that will be examined in the November issue of the Hotel Business Review.