Editorial Board   Guest Author

Mr. Ogdie

Joe Ogdie

General Manager, The Lodge at Blue Sky, Auberge Resorts Collection

Joe Ogdie serves as the General Manager of The Lodge at Blue Sky, Auberge Resorts Collection, a luxury resort located just outside Park City, Utah in the Wasatch Mountain Range. In his role, Mr. Ogdie oversees the daily operations of the resort, which encompasses 46 rooms and suites, The Edge Spa, signature restaurant Yuta led by James Beard Award-winning Chef Galen Zamarra. The High West Distillery and countless outdoor activities, such as heli-skiing, horseback riding and kids' programs seek to connect guests with the expansive 3,500-acre mountain paradise.

An experienced luxury hospitality professional, Mr. Ogdie has spent his career working in key management positions with globally recognized hotel brands. Before joining The Lodge at Blue Sky team, Mr. Ogdie served as Interim General Manager at Calistoga Ranch, Auberge Resorts Collection, the luxurious private canyon hideaway in Napa Valley, California. Prior to that, he served as Director of Operations and Director of Food and Beverage at Solage, Auberge Resorts Collection, Napa Valley's spirited property designed for foodies and wellness seekers. Mr. Ogdie began his career with Four Seasons, working across properties in Hawaii, New York and Florida.

Mr. Ogdie holds a degree in hospitality management from Baltimore International College. An outdoor enthusiast with a passion for food and wine. Mr. Ogdie spends his free time skiing and cooking. When traveling, he loves to visit exotic locales where he can experience the destination's food and beverage scene one restaurant at a time, with a preference for places off the beaten path.

Please visit http://www.aubergeresorts.com/bluesky for more information.

Mr. Ogdie can be contacted at +1 435-571-0349 or joe.ogdie@aubergeresorts.com

Coming up in May 2020...

Eco-Friendly Practices: Creative Innovation

Being eco-friendly is no longer a fad. It is an urgent planetary need and hotels are actively doing their part to reduce their carbon footprint by implementing sustainable, green practices. In addition to the goodwill derived from doing the right thing, hotels are also realizing the benefits to their business. A large percentage of Millennials expect hotels to be eco-friendly and will only patronize those properties that are proudly conforming. Consequently, more hotels are realizing that sustainability is a key element in a successful branding strategy. In addition, going green can lead to a more profitable bottom line, as savings on electricity, water and cleaning materials can add up. Also, there are other advantages that come with being an eco-friendly business, such as government subsidies and tax and loan incentives. As a result, many hotels are finding innovative ways to integrate eco-friendly practices into their business. Geo-thermal energy systems, along with energy-from-waste systems, are being used to heat and cool the property. Passive solar panels, green roofs, natural lighting and natural ventilation strategies also assist in energy conservation. Low-flow water systems and plumbing fixtures make a contribution, as does eco-friendly hardwood flooring, and energy efficient televisions and appliances throughout the property. In addition, some hotels have implemented in-room recycling programs, and only provide all-natural, personal care items. One hotel has actually constructed a bee-keeping operation on their grounds. Not only is this good for the bees but the hotel also produces products from the operation which they sell. This kind of creative innovation also holds enormous appeal to guests. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.