Danny Mynar Named General Manager of Travaasa® Hana, Maui

 

HANA, MAUI, HAWAII (April 9, 2012) Travaasa® Experiential Resorts has announced the appointment of Danny Mynar, a third generation Hana resident, to general manager of the 70-room Travaasa® Hana, Maui, the AAA Four Diamond hotel on Maui’s secluded eastern shore. He succeeds Mark Stebbings, who is being promoted to managing director and will move to Travaasa ’s corporate office in Denver. The appointments are effective April 9, 2012.

“This is a dream come true for me,” said Mynar. “I’m proud and privileged to have the honor of managing this iconic hotel that has been at the heart of the Hana community and my family for generations. As a boy, I would come here to watch my mom sing and entertain guests, so this hotel has been a part of my life for as long as I can remember.”

Mynar was most recently assistant general manager at Travaasa® Hana, Maui. He joined the property in 2002 as housekeeping manager and was later promoted to rooms manager.

He spent the early part of his childhood growing up in the old plantation camp, now the site of the hotel’s Sea Ranch Cottages. His grandfather worked on the old sugar plantation and later transferred to the hotel as groundskeeper. His grandmother, a native Hawaiian, worked as a housekeeper at the hotel, and his mother entertained guests and served in the food and beverage department for 29 years.

“Mark Stebbings has been a great leader and mentor to me and I look forward to continuing our rapport in his new position,” said Mynar. “As general manager, I plan to use my local knowledge and relationships to further enhance the Travaasa® experience for guests, employees and the community.”

Mynar has extensive experience working at luxury resorts on Maui, including management positions at the Grand Wailea, Hyatt Regency Maui, and Fairmont Kea Lani. Prior to working in the hospitality industry, he served in the U.S. Army as a field artillery officer.

Mynar attended Hana High School and earned a B.A. in Business from New Mexico State University. He currently serves on the board for Hana Maui Trust, and volunteers with Feed My Sheep, a partner agency of Maui United Way. In his leisure time, he enjoys fishing and other outdoor pursuits. He and his wife, Joyce, reside in Hana with their 11-year-old son, Darius.

During his three years as general manager, Mark Stebbings successfully oversaw the transition of the property from Hotel Hana-Maui to Travaasa® Hana, Maui.

Travaasa® Hana, Maui is located at the end of the famous Road to Hana. The original property opened in 1947 and became a favorite retreat for generations of travelers seeking barefoot elegance, unspoiled natural beauty and a Hawaiian sense of place. Travaasa® Experiential Resorts’ philosophy is to provide an escape for those looking to experience something new, enrich their lives and immerse themselves in local traditions, which pays tribute to the hotel’s original intention.

The AAA Four Diamond hotel was recently rated the No. 1 Hawaii Hotel and No. 58 in the world in the 2011 Condé Nast Traveler Readers’ Choice Awards Poll. The Spa at Travaasa® Hana, Maui was named the No. 1 Resort Spa in Hawaii by Condé Nast Traveler in 2011.

 

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Travaasa® Experiential Resorts Announces Kristine Huffman as Brand Experience Director

Travaasa® Experiential Resorts, proudly announces the appointment of Kristine Huffman as Brand Experience Director. Specializing in locally infused, experiential travel in spectacular natural locations, the brand’s portfolio currently includes two properties: Travaasa® Austin, opened in May 2011, and Travaasa® Hana, Maui, opened June 2011.

As Brand Experience Director, Huffman will oversee the development and implementation of each property’s diverse activity offerings, echoing the brand’s five pillars: adventure, culinary, culture, fitness and wellness. She will ensure customers receive extraordinary service in every aspect of their stay, while delivering unique programming that leaves guests feeling both refreshed and inspired.

Prior to her role with Travaasa® Experiential Resorts, Huffman founded The Peak Performance Practice, which provided consulting, coaching and counseling to hospitality and care organizations such as Miraval Resorts and Maine General Health Systems.  She also served as Executive Director of Health and Healing at Canyon Ranch Resort. During her tenure there, Huffman helped develop the wellness program at Canyon Ranch: Lenox. Her extensive expertise in hospitality consulting ranges from wellness-based spa developments to sales training and operational growth of facilities.

“We’re thrilled to expand Kristine’s role at Travaasa® Experiential Resorts,” said Chris Manning, president of Travaasa® Experiential Resorts.  “Her wealth of experience and passion for her work will aid in her ability to create a unique calendar of classes, activities and unforgettable travel experiences for our guests,” he continued.

 

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Domaine Serene Wine Dinner at Travaasa® Austin

Join us this Thursday, March 29th at 6:30 p.m. for an evening with one of Oregon’s most revered wineries, Domaine Serene, at our signature restaurant, Jean’s Kitchen.  Executive Chef Ben Baker and our culinary team have planned a farm-to-table feast, with a five-course dinner incorporating ingredients from local producers and farmers into each menu item. Each dish will be complimented by one of Domaine Serene’s choice blends for an evening of fresh, organic faire.

The night will begin with a meet and greet with Ginger Dollins of Domaine Serene, with dinner service beginning at 7:00 p.m. This dining experience is open to the public and costs $90 per person. For more information regarding the dinner or for resort reservations please call (855-868-7282) or e-mail us at austin@travaasa.com
Course One
Domaine Serene NV “R” Rosé
Amuse Bouche
Toasted polenta, fresh mint, Wateroak Farms pepper goat cheese, Chioggia roasted beet

Course Two
2008 Domaine Serene “Cote Sud” Chardonnay
Roasted Mushroom & Spicy Greens Salad
Oven roasted oyster & chanterelle mushrooms, Oregon white truffle oil, micro greens

Course Three
2007 Domaine Serene “Evanstad Reserve” Pinot Noir
Duck Confit Crepe
Green garlic crepe, five spice cured duck confit, toasted Oregon, hazelnut puree, apple juice-clove reduction

Course Four
2006 Domaine Serene “Monogram” Pinot Noir
Lamb Shoulder Vol e Vent
House made puff pastry, smoked local dorpers lamb shoulder, parsnip puree, rosemary mustard crème

Course Five
2007 Domaine Serene Rockblock “SoNo” Syrah
Choco Tea Truffle
Bing cherry chutney ice cream, chai tea truffle bar, toasted hazelnut brittle

 

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