Appointments & Promotions

Cliff House Maine Appoints Heinrich Von Puschendorf as New Food and Beverage Director

CAPE NEDDICK, ME. September 21, 2017 ¨C Cliff House Maine is pleased to welcome Heinrich von Puschendorf to lead its culinary team as Food and Beverage Director. With over 25 years of experience working at world class hotels and resorts, Heinrich brings his team leadership and expertise in client and guest relations to his new role at this premier New England destination.

As Food and Beverage Director, Heinrich will oversee the entire culinary program for Cliff House¡¯s impressive array of oceanfront dining operations. He is responsible for every aspect of food and beverage for the resort including the signature ¡°farmer to fisherman¡± restaurant The Tiller, quintessential Maine Nubb¡¯s Lobster Shack, in-room dining for over 226 guest accommodations, and coastal Maine-inspired catering for all weddings and events across the property¡¯s 25,000 square feet of meeting and event function spaces.

¡°We were fortunate to have Henrich serve as a consultant at Cliff House earlier this summer, and now we are thrilled to welcome him back to the property in a fulltime role,¡± said Nancy White, General Manager. ¡°He brings a tremendous amount of value to the Cliff House family with his strong and thoughtful leadership skills, dedication to service excellence and ability to exceed guest expectations.¡±

Heinrich joins the Cliff House team following the property¡¯s completed transformation, which revitalized the 145-year old resort boasting a reimagined design, updated amenities, and additional guest room accommodations. Heinrich will lend his culinary innovation to the authentic and picturesque oceanfront dining experiences within the newest food and beverage venues that were also introduced as part of the new Cliff House.

Before joining the ranks of Cliff House, Heinrich accrued an impressive array of food and beverage director roles at hotels and resorts across the country such as Fairmont Grand Del Mar, The Resort at Pelican Hill, Garden of the Gods Club & Resort, Chaminade Resort & Spa, Resort at Squaw Creek, and Tarrytown House Estate and Conference Center. He also led food and beverage efforts at Stowe Mountain Lodge, sister property to Cliff House, during a peak growth period and renovation while helping to elevate the Lodge to one of the top ski resorts on the East Coast. Heinrich graduated with a Bachelor¡¯s Degree in Data and Business Management from Barry University in Miami, Florida. In his free time Heinrich enjoys tennis, golf, travel, the outdoors, and fine wines.

For more information about The Tiller, Nubb¡¯s Lobster Shack, and other Cliff House Maine food and beverage offerings, please visit www.cliffhousemaine.com.

About Cliff House Maine

Nestled across 70 oceanfront acres atop Bald Head Cliff on the southern coast of Maine, Cliff House offers unrivaled experiences that are accessible, exceptional and spectacular. Acquired by Rockbridge along with Maine Hoteliers Marc Dugas and Peter Anastos, the property recently reopened following a landmark revitalization. Cliff House reemerges from this transformative renovation as one of the most captivating coastal destinations of its kind with distinct restaurant and bar concepts, The Tiller, Tidemark Terrace and Nubb¡¯s Lobster Shack, under the direction of Executive Chef Rick Shell. The property boasts 9,000 sq. ft. luxury spa, 25,000 sq. ft. of meeting and event space, an adjacent 18©hole semi©private golf course and so much more to provide guests an authentic and memorable Maine getaway. Visit www.cliffhousemaine.com to learn more. Like us on Facebook, and follow us on Instagram and Twitter. cliffhouse@dkcnews.com

About Destination Hotels

Destination Hotels (Destination) is a collection of luxury and upscale independent hotels, resorts and residences across the United States and Caribbean. Offering authentically-immersed and enriching experiences, each property is individual at heart, yet connected by a commitment to drawing upon the best of each location. Highly distinct, the Destination experience is always memorable and matchless; guests will feel the locale in a genuine way through each property and during the engaging moments cultivated both in and outside of them. Continuously growing with more than 40 properties, the award-winning portfolio features 19 renowned golf courses, 18 indigenous spas, and 105 exceptional bars and restaurants. Destination Hotels are true to our place; diverse by design. For more information, visit www.destinationhotels.com. Follow us on Twitter: @Destination. Like us on Facebook: DestinationHotels.

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.