Chief Executive – Mark Rose
Mark brings a wealth of talents and experience to the role as first Chief Executive of The Rees Hotel & Luxury Apartments Queenstown. Mark has spent his working life in the hospitality industry in the UK, the USA, Australia and New Zealand. He is a trained chef and a specialist in food and beverage services who has managed vineyard and winery operations in addition to his hotel management duties. He came to The Rees Hotel and Luxury Apartments Queenstown directly from an appointment as General Manager of the prestigious Cameron House on Loch Lomond, one of Scotland’s finest luxury hotels. Two golf courses, five dining rooms, a marina, a spa [voted best spa in Scotland], a staff of 450 – and a guest list that ranges from sport stars and celebrities to the King of Jordan. firstname.lastname@example.org
Executive Chef – Ben Batterbury
Our award-winning Executive Chef, Benjamin Batterbury, is a culinary expert with a polished repertoire that includes French and English fusion recipes mingled with the flavors of Madeira on the Portuguese archipelago.Ben has a love of using supreme quality ingredients and seasonal Southern produce he personally sources in Central Otago and intimately handcrafts from the ground up in his kitchen, continually striving for perfection.Since 2009, Ben has been Executive Chef at True South Dining Room, our impeccably stylish flagship restaurant.
Operations Manager – Alastair Clifford
Alastair Clifford comes from a background of finance and hospitality, holding management roles in Queenstown, Sydney and Rotorua spanning the past 17 years. Alastair’s most recent position was Executive Operations Manager at the Heritage Hotel Queenstown. Originally from Northland, but schooled in Auckland, Alastair moved to Queenstown in 1997 having discovered the mountains and the allure of winter skiing during oversea travel. Now settled in Queenstown, Alastair enjoys all that the region has to offer including skiing, mountain biking and hiking. email@example.com
Food & Beverage Operations Manager - Sarah Brosnan
Sarah originally hails from Knocknagoshel a small village in County Kerry, Ireland.
Starting her career and igniting her passion for hospitality and hard work there, Sarah began working in The River Island Hotel in Castleisland and gained a degree in business and hospitality management from the Cork Institute of Technology during which she also worked in a local pub in Cork City.
After college Sarah moved on to become duty manager and conference and banqueting supervisor at Oriel House Hotel in Cork for 2 years then gained further experience at The Sheraton Hotel in Athlone as a duty manager before leaving to travel in Australia in April 2010. After spending two years there, working and travelling, Sarah moved to New Zealand in September 2012.
Sarah began working at The Rees Hotel Queenstown in October 2012 as a supervisor and has progressed through hard work, dedication and her many talents to her current position. She is happy to say she loves her job as she continues to learn and gain new skills, as much as we are happy to have her working with us at The Rees.
Architect – Kerry Avery
Kerry is the principal of Avery Team Architecture, and has led The Rees Hotel and Luxury Apartments Queenstown design team from initial concept to realisation. Kerry drew his inspiration for The Rees Hotel from the natural landforms of the Southern Lakes District and the rich building traditions of Otago settlers. Winner of numerous awards in a career spanning 30 years, Kerry has created a portfolio of major works, including Kauri Cliffs Resort – Kerikeri Bruce Mason Theatre – Takapuna Hallenstein Apartments – Queenstown
Furniture Designer – Ed Cruikshank
Ed Cruikshank applied skills acquired in the London studios of the renowned international designer, Viscount Linley, to design a range of furniture specifically for The Rees Hotel and Luxury Apartments Queenstown. Ed selected solid, enduring timbers – American Black Walnut and American White Oak – and neutral earthy linen fabrics to cover upholstery as the basic elements for his clean-lined and finely finished range of 34 pieces.