Appointments & Promotions

Salamander Hotels & Resorts Names Douglas Camp Director of Sales & Marketing at Salamander Resort & Spa

MIDDLEBURG, VA. May 2, 2017 – Salamander Hotels & Resorts, the luxury hotel management company founded by Sheila C. Johnson, is pleased to announce the appointment of Douglas Camp as Director of Sales & Marketing at Salamander Resort & Spa, in the historic town of Middleburg, VA. Camp, who previously served as Director of Sales & Marketing at The St. Regis Washington, D.C, will oversee the resort’s sales and marketing strategies, driving revenue and overall brand awareness to the resort.

“It is a great pleasure to welcome Doug to Salamander Resort & Spa,” says Reggie Cooper, General Manager at Salamander Resort & Spa. “We are confident his vast familiarity and understanding of the luxury hospitality market, in addition to his indisputable excitement for the brand, make him a great addition to the team.”

With more than 35 years of extensive experience in the hospitality industry, Camp brings a rich background in management, leadership and sales excellence as well as knowledge of marketing independent and historic hotels and resorts. Camp has held various leadership positions at the Hotel Hershey and Hershey Lodge and Convention Center in Hershey, PA and at the Keswick Hall Estates in Charlottesville, VA. He later served as the Director of Sales & Marketing at The Hay-Adams and, most recently, at The St. Regis Washington, D.C. His time and experience in the region has added to his expansive understanding of the Northeastern market.

Born and raised in Hershey, PA, Camp has a deep appreciation for traveling, cooking and entertaining friends with his wife, Marlene. Together, they enjoy supporting their three children in their academic and athletic successes.

Salamander Resort & Spa is a LEED Green Building Certified resort situated in Middleburg, VA on 340 picturesque acres. Located only one hour from Washington, D.C. and just 35 minutes from Washington Dulles International Airport, the resort is designed to respect the architectural traditions of Virginia’s countryside with 168 spacious rooms and suites that blend into the natural environment. The luxurious destination features an award-winning 23,000 square-foot spa, a world-class Equestrian Center, and decadent culinary experiences at the resort’s Harrimans Grill, Gold Cup Wine Bar and it’s Cooking Studio.

For more information, please call Salamander Resort & Spa at 540-687-3600 or visit www.SalamanderResort.com. Salamander Resort & Spa is located at 500 North Pendleton Street, Middleburg, VA 20117.

Salamander Resort & Spa Salamander Resort & Spa is a LEED Green Building Certified resort situated in the historic village of Middleburg, VA on 340 picturesque acres. Located only one hour from Washington, D.C. and just 35 minutes from Washington Dulles International Airport, the resort is designed to respect the architectural traditions of Virginia’s countryside with 168 spacious rooms and suites that blend into their natural environment. Resort Owner Sheila C. Johnson has created a luxurious destination featuring an award-winning 23,000-square-foot spa, Harrimans Virginia Piedmont Grill, the Gold Cup Wine Bar, a dedicated Cooking Studio, a chef-inspired Culinary Garden as well as the adventurous Tree Top Zip Lining Tour. The resort includes a full-service Equestrian Center with unique programming, a 22-stall stable and riding arena. All spa, culinary and equestrian facilities and programs are open to the community.

About Salamander Hotels & Resorts

Salamander Hotels & Resorts is a privately owned and operated company based in Middleburg, VA, just outside Washington, D.C. Founded by entrepreneur Sheila Johnson in 2005, the company has a luxury portfolio featuring two distinct collections. The Signature Collection includes the stunning Salamander Resort & Spa in Middleburg, a 340-acre equestrian-inspired property near Washington, D.C.; The Henderson, a 170-room grand beach resort in Destin, FL; NOPSI New Orleans, a new 217-room luxury historic hotel conversion in opening Summer 2017; and Hotel Bennett, a 179-room luxury hotel in Charleston, SC, opening in late 2017. The Golf Collection includes the famed Innisbrook Resort in Tampa Bay, which hosts an annual PGA TOUR on its Copperhead Course; the elegant Reunion Resort in Orlando, which includes Signature Course designs from Nicklaus, Palmer and Watson; and the recently renovated oceanfront Hammock Beach Resort in Palm Coast, FL, home to layouts by Nicklaus and Watson. All Salamander properties are members of Preferred Hotels & Resorts. For additional information, visit www.SalamanderHotels.com.

Contact:
Ashli Kimenker
akimenker@salamanderresort.com
540-326-4181

Coming Up In The August Online Hotel Business Review




{300x250.media}
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.