The Meritage Resort and Spa and Vista Collina Resort in Napa Valley Welcomes Two New Leadership Positions

USA, Los Angeles, California. May 28, 2020

Napa Valley's premier luxury destinations, The Meritage Resort and Spa and Vista Collina Resort, have announced the appointment of industry veterans David Ryan as managing director and David Burt as area director of sales. Helping to lead these resorts into the new decade, Ryan and Burt will bring a fresh perspective on luxury travel to California's pristine wine region.

"Both Ryan and Burt come to the properties with years of luxury experience and we couldn't be more excited to have them join the team," said President and Chief Operating Officer at Pacific Hospitality Group, Paul McCormick. "They embody our motto of ‘We are Napa' and will continue to propel us forward as we grow these two brands throughout 2020."

David Ryan - Managing Director, The Meritage Resort and Spa and Vista Collina Resort

With over 30 years of experience in the world of hospitality, Ryan was most recently the general manager of the Nemacolin Woodlands Resort in Pennsylvania. Having worked in six countries and throughout the United States, Ryan has opened five hotels and two luxury condominiums, while holding senior roles with iconic brands such as The Ritz-Carlton, Four Seasons, Sofitel and Hyatt. In his new role, he will oversee and provide strategic leadership for The Meritage Resort and Spa, Vista Collina Resort and Vino Bello Resort business operations.

David Burt - Area Director of Sales, The Meritage Resort and Spa and Vista Collina Resort

Having lived and worked in over 17 hotels around the world, Burt comes to The Meritage Resort and Spa and Vista Collina Resort with several years of sales experience, most recently at The Ritz-Carlton San Francisco, where he was the director of sales and marketing. Prior to that, Burt spent time with Fairmont Hotels & Resorts, working in both sales and as general manager at properties in San Francisco, Sonoma and Beijing. In his new role, Burt will lead the sales team as the area director of sales, bringing new business opportunities to the properties.

The Meritage Resort and Spa offers 322 guestrooms, suites and luxury retreats while Vista Collina Resort boasts 145 Tuscan-inspired guest rooms, including 39 suites with fully-equipped kitchens. Both properties offer a combined 80,000 square feet of indoor and outdoor event space including The Village, a unique Wine Country experience with nine tasting rooms featuring local boutique wine, as well as a brewery, onsite provisions outpost Fivetown Grocery, a Food & Wine Center and an expansive 16,000-square-foot event lawn. At The Meritage Resort and Spa, the newly opened Olive & Hay restaurant is a casual yet refined Tuscan-inspired restaurant which reflects the best of the season's offerings alongside generous selection of hand-picked, award-winning Napa Valley wines.

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 August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.