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December 1, 2017

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TORONTO, (November 29, 2017) – Known as a bateau bath, these timeless beauties have not lost their popularity or appeal. Today, the freestanding bath experts at Victoria + Albert have unveiled a modern reinvention of this classic bateau bathtub, named Trivento.

Featuring a fine rim and a deep, double ended bathing well, Trivento is equally at home in city apartments or family bathrooms. Combining the clean lines of a modern aesthetic with the graceful curves of a classic silhouette, the Trivento was designed to provide support for a luxurious bathing experience.

Measuring a comfortable 22-7/8" high by 27-7/8" wide and 65" long, the Trivento works with Victoria + Albert’s Kit 40 Intelli-waste bath drain. It is crafted from the brand's signature ENGLISHCAST® composition - a naturally white material rich in Volcanic Limestone™ that is beautifully warm to the touch and hand finished by craftsmen to create a glossy finish that is highly durable and easy to clean.

Traditionally, ENGLISHCAST® has been available in a natural gloss white finish. However, all Victoria + Albert Baths are now available in seven distinctive external finishes, including Gloss White, Gloss black, Matte White, Matte Black, Anthracite, Stone Grey and Light Grey. 

Trivento tub: $3,850 white / $5,850 coloured finish

Product images: 
https://www.dropbox.com/s/o41a80yyu80wwf1/Trivento_LAV114_no_overflow_hero_EMAIL.jpg?dl=0

https://www.dropbox.com/s/bb1pdnrd8crce44/Trivento_closeUP_EMAIL.jpg?dl=0

https://www.dropbox.com/s/jml68y9295n3edk/Trivento_no_overflow_overhead_EMAIL.jpg?dl=0

https://www.dropbox.com/s/u4tw3wh0n2lp0ub/Trivento_EMAIL.jpg?dl=0

 
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Fogo Island, NL., Thursday, November 30, 2017—Zita Cobb, Innkeeper of Fogo Island Inn is pleased to announce the arrival of Jonathan Gushue as Executive Chef of Fogo Island Inn. He returns not only to his hotel roots, but also to his home province of Newfoundland and Labrador. Most recently, Chef Gushue was co-owner and Executive Chef of The Berlin Restaurant in Kitchener, ON. He will be joining the Inn’s team as of February 1, 2018.

Jonathan Gushue says, “I am very much looking forward to joining one of Canada’s premier properties. To create with such a talented group of people in such a unique setting is the opportunity of a lifetime.”

Gushue started his career with Four Seasons Hotels and Resorts and, over the next decade, worked in various kitchens in Japan and the UK. Upon returning to Canada, his training lead him to positions in St. John’s, Vancouver, and Toronto. In 2005, he accepted his first Executive Chef position at Langdon Hall Country House Hotel and Spa. Over the next several years he established himself as one of the leading Chefs in Canada, earning such awards as Forbes Top 100 Restaurants in the World and Canadian Chef of the Year 2010, as well as Ontario Chef of the Year 2011.

Chef Gushue arrives at Fogo Island Inn just months after it was named among six of the best in North America by the Diners Club 50 Best Discovery Series, and was noted by that same organization as “the one to watch to move into the world’s top 100.” He is excited to be joining the Inn’s kitchen team, alongside Chef Tim Charles, in what will be Fogo Island Inn’s sixth year of operation.  The Inn’s culinary presence continues to evolve from its solid foundation and earliest honour of being among the top three of ‘Canada’s Best New Restaurants’ in Air Canada enRoute’s listing of 2013.

Innkeeper Zita Cobb said “from the first days of service, our focus has been on our traditional foodways and connecting people to nature and culture through food. We are delighted to be deepening our commitment to Newfoundland culinary development and innovation with Newfoundland-born Chef Gushue. His approach to food celebrates tradition with imagination.”

Dining at Fogo Island Inn is an invitation to dig a little deeper to more fully know the remote island in the North Atlantic. The food at the Inn shines a light on the people, culture, and traditions of Fogo Island. It is a food that is intensely local, complimented by culinary traditions and techniques “from away” that complement without flattening or changing the essence of the island’s time-honoured cuisine. The ingredients come from the ocean and the land – wild-caught fish, seafood, and game, as well as locally-foraged berries, plants, and mushrooms. With Gushue’s arrival in February 2018, Fogo Island Inn will continue to keep company with the people who came before – with a respectful nod to their ways, the botany of the place, the wild plants and the not-so-wild local growers and fishers.

Further information on culinary events and itineraries at Fogo Island Inn can be found here: http://www.fogoislandinn.ca/b/events-itineraries.

 
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Merging its dynamic and colourful Alt Hotel brand with the unique flavour and culture of Newfoundland and Labrador, Group Germain Hotels is pleased to welcome guests to its newest property in St. John’s, NL.

Located downtown St. John’s, it is the Group’s second property to open in the Atlantic Provinces under the Alt banner, known to combine modern design, luxury comfort and attentive service at an affordable price.

“We are delighted to introduce our colourful brand of hospitality to Newfoundland and Labrador,” says Jean-Yves Germain co-president of family-owned, Group Germain Hotels. “With its rich history, unique heritage, vibrant character and welcoming people, St. John’s was a natural choice for us. We are thrilled to invest in a city and a community we truly believe in. ’’

Located on the corner of Water and Prescott Streets, the hotel overlooks the harbour, offering a stunning view of The Narrows. It is also conveniently neighbouring numerous local shops and restaurants, the St. John’s Convention Centre, and many of the city’s tourist attractions—making it ideal for both business and leisure travel.

The 148-guest room hotel features an outdoor patio overlooking the harbour for guests and locals to enjoy. It also offers a bright fitness room as well as close to 4,000 square feet of meeting space, each fitted with floor-to-ceiling windows and direct access to the terrace. In 2018, a coffee shop and a restaurant adjacent to the lobby will open their doors.  

"We are confident guests will enjoy our friendly service and comfortable rooms topped with a stunning view, but also our fixed seasonal rates" says Mark Schaay, General Manager. Indeed, at Alt Hotels, there is no daily fluctuation in the rate, even if a festival or a big event is in full swing, ensuring guests get the best value for their dollar.

The hotel also features a range of eco-responsible features such as geothermal heating and cooling powered by the ocean, energy-efficient lighting, a heat recovery system and more. 

The opening of this property brings Group Germain Hotels one step closer to achieving its goal of becoming the first independent Canadian hotelier to offer travellers a network of 20 properties coast-to-coast by 2020. The Group is rapidly expanding across Canada and is currently building new properties in Calgary, Saskatoon, Ottawa and Brossard, all of which are slated to open in 2018.

 
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NEW FOR 2018!

The Hotel Association of Canada (HAC) is the effective voice of the Canadian Hotel & Lodging industry. For over 100 years, it has worked to enhance the prosperity of the industry through strong member engagement, effective advocacy, and the provision of value added programs and services.

The Conference provides an opportunity for those involved in the operations of lodging enterprises (mid- and senior-levels) and many industry suppliers, to gain timely insights into industry trends and current practices. New this year we are offering increased programming and a revamped Hall of Fame Awards Reception. 

KEYNOTE ANNOUNCED!

DAVID ALLISON

Marketing Expert,

Author & Pioneer of Valuegraphics

David’s research has led to a discovery that will change the way you work, and the way you think about the world. Data from a staggering 40,000 surveys proves that demographics are dead, and that shared values, or ‘Valuegraphics’, are a far more powerful way to motivate target markets. Valuegraphics disprove outdated ideas about age, income, and gender, and will multiply the effectiveness of every marketing dollar as much as 700%. David helps organizations replace guesswork with research and science, transforming disruptive change into welcome opportunity.
REGISTRATION IS OPEN!
HAC HALL OF FAME AWARDS OF EXCELLENCE

The Hotel Association of Canada’s Hall of Fame Awards of Excellence Program was developed for the purpose of recognizing members who demonstrate significant accomplishments, exemplary leadership and tireless commitment to Canada’s lodging industry. 

There are a total of 6 awards, 3 of which are NEW this year! Nominate your property!

Humanitarian Award

Human Resources Award

Green Key Environment Award

Aspiring Hotelier Award

HVS Most Impressive Hotel Re-positioning Award

Revenue Performance Team of the Year Award

CONFIRMED SPONSORS

(to date)

 

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