Acquisitions & Hotel Openings

Valhalla Resort Hotel at Innsbruck Set for Summer 2017 Opening Adjacent to Innsbruck Golf Club in Helen, Georgia

ATLANTA, GA. May 1, 2017 – Discerning travelers with a taste for the high life now have an option for a scenic getaway in the North Georgia Mountains. Those looking for the next level of accommodations and service will find it in Helen, Georgia’s newest property adjacent to Innsbruck Golf Club. Valhalla Resort Hotel at Innsbruck will open to the public Summer 2017.

From a member of the interior design team of Coastal Georgia’s legendary Jekyll Island Club restoration project, comes the ultimate in mountain resort properties, Valhalla Resort Hotel at Innsbruck. Developed with the intent to provide old world charm with true Southern hospitality, owners Jerry and Gayle Murdock’s vision brings a much-needed respite from city life with all the comforts of a five-star hotel. Valhalla Resort Hotel presents a delectable breakthrough in local destination getaways in the popular mountain area about an hour north of metropolitan Atlanta.

“We love the North Georgia mountains and felt we could attract more guests to the area with an upscale property,” states Jerry Murdock, owner. “We’re excited to provide an alternative in our region. Our goal is to allow our guests to fully experience the pure beauty and relaxation of our regal retreat.” The unique mountain property is the only luxury resort in the area and will appeal to travelers with a taste for the finer things in life.

Valhalla gets its name from the ancient mythical heaven for Norse warriors. With Jerry’s Scottish heritage, the name was fitting and inspires a respite from the complexities of everyday life. Gayle, an accomplished interior designer, worked with architect George Hlavenka to create the décor reminiscent of an ancient Scottish castle, but with all the modern comforts of home and upscale finishes for the ultimate in pampering. Its grand European architecture and luxurious, rustic-contemporary design creates an unforgettable, one-of-a-kind experience. Guests can expect a warm, welcoming atmosphere complete with personalized service, attention to detail, and the ultimate in scenery.

Situated on 5 acres of land, the unique all-king suites offer exquisite views of the mountains and year-round beauty. Each room also features luxurious bedding, gas fireplaces with separate seating area, two smart TVs, balconies, Carrera marble vanities and spa rainfall showers. Valhalla even offers pet friendly rooms! Guests can make the most of their stay with time at the Innsbruck Golf Club, deluxe spa services, outdoor pool, and the area’s only true fine-dining restaurant. Private dinners may be booked in the Abbey Wine Cellar and casually elegant dining is available in the Caledonia Room & Deck or the roof-top Sky Bar.

Executive Chef, Dean Hill comes to Valhalla Resort Hotel from Potomac Point Winery located in historic Stafford County, Virginia, where he served as the Executive Chef. Originally from Pittsburgh, Chef Hill trained at Pennsylvania Culinary Institute’s prestigious Cordon Blue Program. He started working as a Tournant Chef at The Broadmoor Resort, the only 5 star, 5 diamond resort in Colorado. Since then, he has worked at The Omni Homestead Resort in Hot Springs, Virginia, the St. Francis Yacht Club in San Francisco Bay, as well as the Marcus Whitman Hotel in Walla Walla, WA, which is known as “mini Napa Valley”. Chef Hill brings extensive experience, an expanse of knowledge, and a flare for the farm-to-table experience. His favorite southern comfort food is an elegant version of shrimp and grits, which he plans to feature on his menu.

In additional to providing the perfect luxury getaway for the leisure traveler, Valhalla’s full-service staff along with several indoor and outdoor venues provides the perfect setting for special events, complete with upscale offerings for all event guests.

About Valhalla

Valhalla was founded by Jerry and Gayle Murdock and is managed by Chad and Misti Anderson. The Andersons will be relocating from Virginia with their two daughters to become the management team. Jerry is a former Marine and was a senior officer for Wilson Inc. Chicago and was owner and CEO of Chilay Corporation and Chilay Foods of California. Gayle is the designer of Valhalla and a Professional Member of the American Society of Interior Designers. She has her Masters of Art degree from Connecticut State College and attended the New York School of Interior Design. She worked as an interior designer in Atlanta, St. Simons Island, Georgia and Destin, Florida, including hospitality and commercial projects in the Southeast. Gayle was a member of the team that restored the famous Jekyll Island Club and Wharf Bar. For more information or to book a room, visit or email

Mara Maddox

Coming Up In The August Online Hotel Business Review

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.