Editorial Board   Guest Author

Mr. Miller

Dean Miller

Director of Agronomy, La Quinta Resort & Club / PGA West

Dean Miller is the director of agronomy for La Quinta Resort & Club and PGA WEST, a world-renowned golf destination with nine championship-caliber courses designed by golf greats Arnold Palmer, Jack Nicklaus, Tom Weiskopf, Pete Dye and Greg Norman. As the resort's director of agronomy, Mr. Miller manages a staff of over 230 employees, including six superintendents, and is responsible for all aspects of golf course maintenance and landscaping for five public courses, four private courses and five clubhouses. He has helped implement all golf course sustainability methods, overseen all golf course renovations and construction projects, as well as developed maintenance practices that create standardization and consistency throughout all the courses. Known as the “Western Home of Golf in America,” La Quinta Resort & Club and nearby PGA WEST - a spectacular master-planned country club community on 2,200 acres and the site of numerous important tournaments - offer resort guests full access to five challenging golf courses - the dramatic Pete Dye-designed La Quinta Resort Mountain™ and Dunes™ Courses, and the highly rated TPC® Stadium Golf Course, Jack Nicklaus Tournament Course and Greg Norman Course at PGA WEST. Mr. Miller joined La Quinta Resort & Club and PGA WEST as an assistant superintendent in 1998, and has held several positions during his tenure with the resort, including superintendent of both the Arnold Palmer and Greg Norman Courses. He holds a turf grass management degree from Rutgers University in New Jersey, as well as a Bachelor of Science with a minor in plant science from Nicholls State University in Louisiana. A Class A member of the California Hi-Lo Golf Course Superintendents Association and the Golf Course Superintendents Association of America, Mr. Miller holds a California State Pesticide, Right-of-Way and Aquatic License.

Mr. Miller can be contacted at 760-564-7674 or drmiller@pgawest.com

Coming up in May 2019...

Eco-Friendly Practices: Corporate Social Responsibility

The hotel industry has undertaken a long-term effort to build more responsible and socially conscious businesses. What began with small efforts to reduce waste - such as paperless checkouts and refillable soap dispensers - has evolved into an international movement toward implementing sustainable development practices. In addition to establishing themselves as good corporate citizens, adopting eco-friendly practices is sound business for hotels. According to a recent report from Deloitte, 95% of business travelers believe the hotel industry should be undertaking “green” initiatives, and Millennials are twice as likely to support brands with strong management of environmental and social issues. Given these conclusions, hotels are continuing to innovate in the areas of environmental sustainability. For example, one leading hotel chain has designed special elevators that collect kinetic energy from the moving lift and in the process, they have reduced their energy consumption by 50%  over conventional elevators. Also, they installed an advanced air conditioning system which employs a magnetic mechanical system that makes them more energy efficient. Other hotels are installing Intelligent Building Systems which monitor and control temperatures in rooms, common areas and swimming pools, as well as ventilation and cold water systems. Some hotels are installing Electric Vehicle charging stations, planting rooftop gardens, implementing stringent recycling programs, and insisting on the use of biodegradable materials. Another trend is the creation of Green Teams within a hotel's operation that are tasked to implement earth-friendly practices and manage budgets for green projects. Some hotels have even gone so far as to curtail or eliminate room service, believing that keeping the kitchen open 24/7 isn't terribly sustainable. 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.