Appointments & Promotions

Venture Programs Welcomes Diane Baker as Regional Underwriter

WEST CHESTER, PA. May 16, 2017 — Venture Programs (, a national insurance program administrator, today announced the addition of Diane Baker as regional underwriter for the company’s U.S. south and central regions.

As regional underwriter, Baker will be responsible for writing new business and renewals as she promotes the company’s SUITELIFE program. SUITELIFE, administered by Venture Programs, is an all-lines insurance and risk program for upscale hotels and resort properties.

Baker will concentrate on the south and central regions of the U.S., working to maintain and build new relationships with SUITELIFE agents and carriers. Before joining Venture, Baker was marketing underwriter for FCCI Insurance in Lake Mary, Fla., where she ranked as one of the top three new business writers in the state for four consecutive years. She also served as a commercial lines underwriter for CNA Insurance in Maitland, Fla., where she focused on small business. Baker began her career as a commercial lines underwriter for Erie Insurance in Erie, Pa.

“A driven insurance professional, Diane is truly an asset to our SUITELIFE team at Venture Programs. When it comes to maintaining and cultivating new business relationships, she’s one of the best in the state of Florida,” said Philip J. Harvey, Venture president and founder. We are excited to have her onboard – helping us to promote and build the SUITELIFE brand in the south and central U.S.”

Baker attended Mercyhurst College in Erie, Pa., where she received a bachelor’s degree in business finance. She has also earned several credentials from the Insurance Institute of America including CPCU, AU, AIC and AIS designations and a 2-20 license.


SUITELIFE is a leading insurance provider to the hotel and resort management industry, providing specialty insurance to full-service hotels, boutique hotels, condo hotels, resorts and hotel management companies on an admitted basis across the U.S. The SUITELIFE package includes property, general liability, crime, commercial auto, liquor liability, cyber and privacy liability, umbrella liability and workers’ compensation.

About Venture Programs

Venture Programs is a leading program manager that designs, underwrites and distributes industry-specific insurance packages. Based in West Chester, Pa., Venture has underwriting alliances with the world’s leading carrier groups, including Old Republic, Chubb, Allied World, Hamilton, RSUI, USLI, Zurich North America, Monitor and Lloyd’s of London. Founded in 1993, Venture provides specialty insurance packages for select vertical industries—including golf and country clubs, resorts, hotels, hunting and fishing lodges, and city and social clubs, as well as commercial marine and hard-to-place property risks. Visit

Media Contact:
Eileen Coyne
Kimball Communications

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.