Editorial Board   Guest Author

Mr. Galusha

Shannon Galusha

Culinary Director, Columbia Hospitality

Shannon Galusha, Culinary Director of Columbia Hospitality leads the way in directing and mentoring the culinary teams at Columbia's award-winning boutique hotels, conference centers and distinctive venues. From the iconic Salish Lodge & Spa in Snoqualmie, Washington to the Rainbow Ranch Lodge on the Gallatin River in Big Sky, Montana, and the Kenwood Inn and Spa in Kenwood, California, Mr. Galusha incorporates his invaluable 14 years of expertise into the unique branding of each property. Mr. Galusha's impressive background includes work with The French Laundry in California's Napa Valley, Rue Balzac in Paris, as well as Campagne in Seattle. He delighted the Seattle culinary community with his work as chef/owner at Veil in Seattle's Queen Anne neighborhood. Mr. Galusha formerly managed the direction of the highly acclaimed Bastille Restaurant in Ballard, as well as its Mexican offspring, Poquitos on Capitol Hill. Most recently, Mr. Galusha was the culinary director of Classic Concept Group, where he launched unique dining concepts including Cal's Classic American Kitchen in Seattle's booming South Lake Union neighborhood. Born and raised in the Seattle area, Mr. Galusha currently resides in Snoqualmie, Washington with his wife and two children. Whenever not in the kitchen, Mr. Galusha can be found exploring the Northwest and spending time with his family.

Mr. Galusha can be contacted at 206-239-1800 or info@columbiahospitality.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.