Ocean House Collection Names New Group Director of Food & Beverage and Ocean House Resort Manager

USA, Watch Hill, Rhode Island. September 24, 2021

Gabby Clark has been promoted to Group Director of Food & Beverage for Ocean House Collection. In her new leadership position, Gabby will oversee the food and beverage operations for Ocean House, Weekapaug Inn and Watch Hill Inn. Gabby joined Ocean House in December 2019 and since then has been an instrumental leader in the management of restaurants, banquets, and pop-up experiences.

Gabby has more than 18 years of experience with luxury hotels worldwide, including Kokomo Island in Fiji, the Watergate Hotel in Washington DC and 1Hotel South Beach in Miami, plus experience in China and culinary school in Singapore. Gabby began her career as a chef at Fontainebleau in Miami Beach, and received her culinary arts degree and bachelor's degree from Johnson & Wales University. She also holds sommelier certifications and completed classes at Cornell University.

Louis Shapazian has been promoted to the position of Resort Manager. In addition to overseeing the rooms division including accommodations, retail, bell, valet, reception and housekeeping, Louis will manage engineering, IT and spa, and will start to get involved in F&B and other aspects of representing the Executive Office.

Louis has served with Ocean House Collection for more than seven years, including his position as Innkeeper at Spicer Mansion. Louis began his career with Boston Harbor Hotel, and then served in management roles at Four Seasons. He received his bachelor's degree in hospitality management from Johnson & Wales University.

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Architecture & Design: Wellness is Key


Like every other facet of hotel operations, architecture and design firms are adapting their work to ensure the safety and well-being of both guests and staff. New ways to bring Wellness into hotel spaces are being explored and these solutions are taking on many forms. Hotel designs are incorporating more open floor plans, open air spaces, high ceilings, outdoor areas and operable walls into their spaces. Guests no longer want to be packed into tight areas. More "biophilic" elements are also being incorporated, offering guests the sense of being outdoors. Another trend is the reimagining of guest rooms to support remote work capabilities. Some hotels are converting empty guest rooms into office spaces, complete with effective lighting and suitable backgrounds for video conferencing. Dedicated Zoom Rooms are also becoming increasingly popular. The main goal is to provide guests with a positive experience in a space that feels safe and comfortable. These are some of the architecture and design subjects that will be covered in the November issue of the Hotel Business Review.