Ventana Big Sur Welcomes New Area Vice President and General Manager Anthony Duggan

The Iconic Resort Continues to Build on a Vision for the Future

USA, Big Sur, California. July 01, 2021

Ventana Big Sur is pleased to announce the appointment of Anthony Duggan as area vice president and general manager. Duggan brings an impressive resume of roles with some of the most beloved and respected luxury hospitality brands in the country, from AMAN to L'Auberge, to Ventana Big Sur.

With over 20 years of luxury hospitality experience, Duggan's collaborative approach and a proven track record for driving revenue, improving operational performance, increasing market share, guest satisfaction and staff engagement will undoubtedly continue to elevate the guest experience.

"Big Sur is a special and inspiring place. Connecting with the associates, local purveyors and the local community is a true honor and I feel privileged to now call this special place ‘home,'" said Duggan.

Prior to joining Ventana Big Sur, he served as area vice president and general manager at Miraval Austin Wellness Resort & Spa, along with other notable properties including L'Auberge de Sedona, Westin Washington DC, and the iconic Amangiri by AMAN. Duggan has also held hotel management and operations roles at The St. Regis San Francisco and the Fairmont Kea Lani in Hawaii, as well as the brand's Chicago property.

To learn more about Ventana Big Sur, please visit

Tags: new hire, california, big sur, ventana big sur, general manager, area vice president

About J Public Relations

About Ventana Big Sur

Media Contact:

Dorie Pagnano
J Public Relations
T: +1 619-255-7069

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 2021...

Food & Beverage: Necessity Breeds Invention

Hotel restaurants were not immune to the devastation that Covid caused in the food & beverage industry last year. In order to survive, many operations expanded their services to include packaged food sales, prepared meals to go, mini pop-up grocery stores, meal kits, takeout, and delivery to make up for lost revenues. These hybrid operations have become increasingly popular in hotels because they maximize limited F&B space and also attract local business. In those restaurants where customers are willing to dine in, there is a greater emphasis on safety protocols. Tables and chairs are spaced far enough apart to provide a sense of safety and comfort between parties. There are also stricter cleaning and disinfecting practices occurring in between dining encounters. In addition, there is a greater emphasis on outdoor dining with its offer of fresh air. The August issue of the Hotel Business Review will report on what some leading hotels are doing to manage their F&B operations in the wake of the pandemic.