Execs on the Move at McNeill, Strand Hospitality, Crystal Springs Resort

NATIONAL REPORT—Several hospitality companies added new executives, including McNeill Hotel Company, Strand Hospitality Services and Crystal Springs Resort & Restaurant Latour.

Anna Rench Joins McNeill Hotel Company as VP of Asset Management and Acquisitions
McNeill Hotel Company has hired Anna Rench to serve as the company’s VP of asset management and acquisitions. She’s responsible for the asset management of the company’s existing portfolio, currently comprised of 17 select-service properties, as well as sourcing new opportunities for continued platform growth. Prior to joining McNeill, she served as VP at Dallas-based Crow Holdings Capital. Upon her departure, she was managing the hotel platform for both the fund and family hotel investments of six luxury and full service properties spanning over 2,600 rooms. Previous experience includes her time spent at Goldman Sachs in the organization’s realty management division, where she held a variety of roles. As VP, she managed a diverse national portfolio of more than 60 select-service and full-service hotels within the Equity Inns and CNL/Tharaldson portfolios.

Strand Hospitality Hires Julie Schlosser
Stand Hospitality has hired Julie Schlosser as the director of human resources of the Strand management team. She has more than 20 years of HR leadership experience. She’s certified as both a senior professional in HR by the Human Resources Certification Institute and as a Society of Human Resources Management Senior Certified Professional.

Aishling Stevens Becomes Executive Chef at Crystal Springs Resort & Restaurant Latour
Crystal Springs Resort and Restaurant Latour has tapped Aishling Stevens to be executive chef. She was promoted to executive chef of the resort in February and now runs the culinary operations, including the kitchen at four-star Restaurant Latour. Aishling joined the Crystal Springs team in 2017 as resort sous chef, overseeing Crystal Tavern and the seasonal outdoor Chef’s Garden. Previously, she worked at the Americana Hospitality Group. She also worked as a sous chef at The Walpole Arms. She also spent some time in Noosa on Queenland’s Sunshine Coast.