Appointments & Promotions

The Spa at Four Seasons Hotel New York Downtown Appoints Tara Cruz New Director of Spa

NEW YORK, NY. May 8, 2017 - Four Seasons Hotel New York Downtown, the latest property in the Four Seasons portfolio in Manhattan, is pleased to announce the official appointment of Tara Cruz as Director of Spa. In her position, Tara oversees the day to day operations of The Spa which includes seven treatment rooms (including a couple’s Spa Suite), a nail room, an indoor relaxation room, boutique, outdoor terrace, 24 hour fitness center and a 75-foot indoor lap pool. Tara also oversees the partnership with the two European Brands that are exclusively stocked with Four Seasons Hotel New York Downtown - Dr Burgener from Switzerland and Omorovicza from Budapest, Hungary. The Spa is the ultimate sanctuary of wellness and pampering in the heart of the city with results-driven therapies featuring European Brands.

“I am thrilled to be joining the world-class team at Four Seasons Hotel New York Downtown. The team here has already set the stage for success with the existing partnerships and wellness offerings in place. Together, we will make The Spa at Four Seasons Hotel New York Downtown the skin care authority in New York City,” says Cruz. “Our guests are extremely sophisticated and well versed in health and wellness. The Spa must remain classic yet be innovative in our offerings with a special focus on luxurious natural products which are enhanced with results driven technology. Our bespoke menu is tailored to our guests’ personal needs, meaning all skincare goals are achievable. That's the true beauty of The Spa at Four Seasons Hotel New York Downtown,” continues Cruz.

Before joining The Spa at Four Seasons Hotel New York Downtown, Tara was most recently Director of Spa at Cornelia Spa, located within the Surrey Hotel on the Upper East Side. Prior to her time at The Surrey, Tara was the Assistant Director of Spa at Tribeca’s Greenwich Hotel. There, Tara was in charge of developing and implementing Public Relations and Marketing initiatives that engaged actively with the neighborhood’s exclusive clientele. Additionally, she also oversaw the Pool, Fitness Centre, Retail Space and Reception Desk.

Before moving back to Manhattan in 2014, Tara was based in Scottsdale, Arizona where she served as Director of Spa at the luxurious Dolce Salon & Spa.

Tara graduated from the Cortiva Institute as an official Licensed Massage Therapist (LMT) and simultaneously became an LMT Educational trainer. She is also a licensed Arbitrations Manager and holds a degree in Business and Communication from Suffolk County Community College.

The Spa at Four Seasons Hotel New York Downtown is open from 9:00 AM – 7:00 PM daily and is available for a complete range of treatments featuring all natural products. For more information please visit: fourseasons.com/newyorkdowntown/spa

Four Seasons Hotel New York Downtown opened on September 19, 2016 and is the second Four Seasons Hotel in New York City. Boasting 189 rooms, 157 residences, 7,000 square feet of event space and Wolfgang Puck’s first New York outpost, CUT, the Hotel serves as the new cornerstone of Downtown Manhattan.

About Four Seasons Hotel New York Downtown

As the world’s leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 104 properties in 43 countries. Open since September 19, 2016, Four Seasons Hotel New York Downtown provides a preferred address for both business and leisure travelers, and the highly personalized, anticipatory service that Four Seasons guests expect and value around the world. For more information on Four Seasons Hotel New York Downtown, visit http://press.fourseasons.com/newyorkdowntown/.

About Four Seasons Hotels & Resorts

Founded in 1960, Four Seasons continues to define the future of luxury hospitality with extraordinary imagination, unwavering commitment to the highest standards of quality, and the most genuine and customised service. Currently operating 104 hotels, resorts and residences in major city centres and resort destinations in 43 countries, and with more than 50 projects under planning or development, Four Seasons consistently ranks among the world’s best hotels and most prestigious brands in reader polls, traveller reviews and industry awards. For more information and reservations, visit fourseasons.com. For the latest news, visit press.fourseasons.com and follow @FourSeasonsPR on Twitter.

Contact:
Kristi Blake
Kristi.blake@fourseasons.com
646.880.1917

Coming Up In The August Online Hotel Business Review




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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.