Appointments & Promotions

Kimpton Hotel Palomar Phoenix Appoints Wade Gruenewald as Director of Food and Beverage

PHOENIX, AZ. September 27, 2017 - Kimpton Hotel Palomar Phoenix has hired Wade Gruenewald as the director of food and beverage.

Gruenewald began his new position at Hotel Palomar Phoenix in September and is responsible for oversight of all food and beverage operations for the hotel including Blue Hound Kitchen & Cocktails, LUSTRE Rooftop Bar, banquets and catering.

With 20 years of experience in the hospitality industry, Gruenewald most recently served as the director of food and beverage for the Sydell Group at The Saguaro Hotel and Spa in Scottsdale, Ariz. where he led the culinary and front-of-house staff in banquet and catering, restaurant, pool and in-room dining operations.

Previously, Gruenewald was a general manager/director of food and beverage for Wild Horse Pass Resort and Casino in Phoenix and has also held a number of executive positions in popular Las Vegas establishments including Mandalay Bay Resort and Casino and Palms Casino and Resort. Gruenewald is also a Level 1 Sommelier.

When he is not working, Gruenewald enjoys golfing, local and professional sporting events and spending time with his family in his free time.

About Kimpton Hotel & Resorts

San Francisco-based Kimpton Hotels & Restaurants is a leading brand of boutique hotels and restaurants and the acknowledged industry pioneer that first introduced the boutique hotel concept to the United States. In 1981, Bill Kimpton founded the company that today is renowned for making travelers feel genuinely cared for through thoughtful perks and amenities, bold, playful design and a sincerely personal style of guest service. Out to help people live full, balanced lives, Kimpton aims to inspire with touches like yoga mats in every room, complimentary coffee and tea to start the day, hosted evening Wine Hour, in-room fitness programming and complimentary bike rentals. The award-winning restaurants and bars are led by talented chefs and bartenders who offer guests a chance to dine like a local. Kimpton is consistently ranked as one of the top companies in the Market Metrix Hospitality Index, Upper Upscale Segment, for Customer Satisfaction. The brand is highly-regarded for its innovative employee culture and benefits and has been named a FORTUNE magazine “Best Place to Work” seven times since 2009. Kimpton is continuously growing and currently operates over 60 hotels and 70 plus restaurants, bars and lounges in 30 plus cities in the U.S., Caribbean, and Europe. In January 2015, Kimpton became part of the InterContinental Hotels Group (IHG) family of hotel brands. For more information, visit

Wade Gruenewald

Coming Up In The November Online Hotel Business Review

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.