The Alpine Spa at the Bürgenstock Hotel Welcomes Hanneke Stoop as Spa Director

Switzerland, Lake Lucerne. April 23, 2019

The Bürgenstock Hotels & Resort Lake Lucerne, has named Hanneke Stoop, Director of its Alpine Spa, part of Switzerland's largest alpine wellness hotel spa. Ms. Stoop brings extensive experience in spa management for some of the world's leading luxury hotels and resorts including La Clinique La Prairie, Grand Hotel du Cap Ferrat and the Hotel Martinez.

Enormous and light-filled, the Bürgenstock Hotel's Alpine Spa ranges over 107,000 square feet on three levels. Facilities include 13 treatment rooms, three private spa suites, wet areas with hammam, sauna, whirlpools and hydrotherapy, a 24-hour fitness center and a Kids Club. Guests enjoy the lake and mountain views from the dramatic 1,383-foot-long outdoor infinity pool that wraps around two sides of the spa building. And with windows on three sides, the 69-foot indoor pool provides equally impressive panoramas.

Most recently, Ms. Stoop was Spa Director at the acclaimed Royal Mansour Hotel in Marrakesh. Prior to that post, she was Head of Hospitality Services and Infrastructure at the Kusnacht Practice, one of Europe‘s finest luxury rehabilitation and treatment centers.

Ms. Stoop began her career in the finance and marketing department of the Club Méditerranée in Athens. A year later, she became Front Office Manager at the five-star Hotel Le Mas Candille in Mougins. Next, she worked in management housekeeping at the Hotel Metropole Monaco and as Guest Relations Manager at the Hotel Martinez in Cannes. In 2005, she joined the Hotel Monte Carlo Bay & Resort as Assistant Spa Director. Three and a half years later, she became Spa Director of the Grand Hotel du Cap Ferrat.

"I am very pleased to welcome Hanneke Stoop as a passionate expert in her field. Hanneke Stoop has run renowned spas and successfully developed some of them. With her experience, she will further enhance the profile of the Alpine Spa as a world-class wellness oasis," said General Manager Robert P. Herr.

"During my career, I have been privileged to work in beautiful, exclusive spas. My new position at the Bürgenstock Resort surpasses anything that came before. The location and infrastructure of the Alpine Spa is unique in the world, and I look forward to inspiring local and international guests with my team and making the spa experience even more extraordinary, "said Ms. Stoop.

Ms. Stoop received a diploma from the Department of Tourism and Leisure Studies at the NHTV Breda University of Applied Sciences in the Netherlands.

She is fluent in English, Dutch, and French and has a good working knowledge of German and Italian.

Subscribe to our newsletter
for more Hotel Newswire articles

Related News

Choose a Social Network!

The social network you are looking for is not available.

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.