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 April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.


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