Mayflower Inn & Spa, Auberge Resorts Collection Welcomes Lacey Lou Franklin as Executive Chef

USA, Washington, Connecticut. September 11, 2019

Mayflower Inn & Spa, Auberge Resorts Collection, the luxurious countryside retreat, surrounded by beautifully landscaped gardens and woodland in the idyllic town of Washington, Conn., today announced the appointment of Lacey Lou Franklin as Executive Chef. Drawing upon culinary experience honed at Michelin-starred restaurants in Napa Valley, Calif., Franklin will oversee culinary development, operations and programming at the hotel's signature restaurant, The Mayflower Dining Room, and the Tap Room, the more relaxed, pub-style lounge serving a dynamic take on casual country fare.

Franklin brings award-winning expertise in menu concept and culinary execution to her new role as Executive Chef. No stranger to Auberge Resorts Collection, Franklin has spent nearly a decade working with several properties within the award-winning collection. Most recently, Franklin served as Chef de Cuisine and Executive Sous Chef at Solbar at Solage, Auberge Resorts Collection in Napa Valley, Calif. Prior to that, Franklin served on the culinary team at Hacienda AltaGracia, Auberge Resorts Collection's ultra-luxury retreat in the Pérez Zeledón mountains of Costa Rica. She began her tenure with Auberge Resorts Collection in 2011, when she joined the award-winning team at Auberge du Soleil, the collection's flagship property in Napa Valley, Calif. Franklin first started as a line cook for the Michelin-starred, Restaurant at Auberge du Soleil, and soon advanced to Sous Chef - a testament to her outstanding culinary skills and creativity.

"We are delighted to welcome Chef Lacey Lou into our New England family," said Shan Kanagasingham, Senior Vice President of Operations, Auberge Resorts Collection. "Her extensive background and innovative approach to the culinary world will be an incredible asset to the Mayflower Inn & Spa. She will be an inspirational driving force behind our culinary program as we embark on a new chapter for this storied hotel."

"As a California native, I am thrilled to be venturing to the East Coast and I look forward infusing a touch of California into this quintessential New England property," said Franklin. "New England has an extraordinary bounty of produce and I am excited to cultivate relationships with local farmers and purveyors and create an atmosphere and menu that appeals to the Litchfield County community and our resort guests."

Franklin earned a Certificate in Culinary Arts from Le Cordon Bleu in Sacramento, Calif.

Steeped in the Connecticut countryside's dynamic history and distinguished charm, The Mayflower Dining Room is a New England-style brasserie that brings a fresh California flair to the wonderfully rich culinary traditions of country dining. For a more casual dining experience, Mayflower Inn & Spa invites guests to enjoy handcrafted cocktails and elevated takes on classic New England pub food in The Tap Room.

Mayflower Inn & Spa, Auberge Resorts Collection is a 30-room luxury country retreat, which hosts an award-winning spa and two signature dining destinations, nestled in 58 acres of beautifully landscaped gardens and woodlands in Washington, Connecticut. Only a two-hour drive from New York City, the property defines New England elegance and is renowned as one of northeast America's most distinguished luxury hideaways.

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Revenue Management: Focus On Profit

Revenue Management is still a relatively new profession within hotel operations and as such, it continues to evolve. One significant trend in this area is a shift away from using revenue as the foundation to generate key performance indicators (KPIs) and to instead place the emphasis on profit. Traditionally, revenue managers have relied on total revenue per available room (TrevPAR) and revenue per available room (RevPAR) as the basis of their KPIs. Now, some revenue managers are using gross operating profit per available room (GOPPAR) as their primary KPI. This puts profit at the center of revenue management strategy, and managers are increasingly searching for new ways to increase the profitability of their hotels. Return on Investment is the objective of any hotel investment, so it is only logical that profitability and ROI will be emphasized going forward. Another trend is an expanded focus on direct hotel bookings. Revenue managers know that one way to increase profitability is to steer guests away from online travel agencies (OTAs) and book directly with the hotel. This tactic also reinforces brand identity and loyalty, and encourages repeat business. In addition, it provides a valuable platform to market the hotel directly to the customer, and to upsell room upgrades or other services to them. Another trend for revenue managers involves automation in their software programs. Revenue management systems with automation are far more desirable than those without it. Automating data entry and logistics increases efficiency, allowing managers to spend more time on formulating strategy. As a bonus, an automated system helps with aggregating and interpreting data. The October issue of the Hotel Business Review will address these developments and document how some leading hotels are executing their revenue management strategies.