Basin Harbor Welcomes Brock Gleeson as New Director of Food & Beverage

USA, Vergennes, Vermont. March 18, 2020

As Basin Harbor gears up for the 2020 season, General Manager Jamie Fox announced the appointment of Brock Gleeson as the resort's Director of Food & Beverage.

Gleeson will oversee the day-to-day food & beverage operations of Basin Harbor's banquet functions and resort restaurants: Ardelia's, The Red Mill, Ranger Room, Champlain Lounge, Burgee Bar, and Pool Bar. Additional responsibilities include the menu creation for all of Basin Harbor's dining establishments in collaboration with the resort's executive chef.

"We are thrilled to welcome Brock Gleeson as an integral part of the Basin Harbor management team as we gear up for our 2020 season opening," said Jamie Fox. "With 20 years of leadership experience across the hospitality industry, he will help to elevate both our culinary programming and service standards in order to meet and exceed guest expectations."

Prior to joining Basin Harbor, Gleeson worked in Austin, TX, as an events director at Ascendant Capital, an alternative investment firm. He then served as the assistant food and beverage director at Lake Austin Spa Resort. Rounding-out Gleeson's hospitality experience, he spent five years with the Four Seasons at properties in both Austin, TX, and Jackson Hole, WY.

Gleeson has a diverse artistic background as a professional musician, film maker, and writer.

Basin Harbor, in Vergennes, VT, on the shores of Lake Champlain, is scheduled to open on May 15, 2020.

Media Contact:

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 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.