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 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.