The following information is provided as a supplement to the article “The Stomach and the Soul: Incorporating Food and Drink in the Spa” by Cathy Christensen running in the January 2008 issue of Skin Inc. magazine. To learn more about the incorporation of food and drink in the spa, please see the current issue of Skin Inc. magazine.
Chad Luephje, executive chef, Red Mountain Spa, St. George, UT
James Boyce, executive chef, Montage Resort & Spa, Laguna Beach, CA
Jim Root, general manager spa operations, The Spa at Sea Island, Sea Island, GA/ISPA chairman
Julie Raistrick, spa director, Montage Resort & Spa, Laguna Beach, CA
Maureen Schumaker, spa director, Le Spa, Sofitel LA, Los Angeles
Myrna Beardshear, spa director, Red Mountain Spa, St. George, UT
Tassia Waldhart, lead esthetician at Sundara Inn & Spa, Wisconsin Dells, WI
Christine Denney, wellness chef, The Oaks at Ojai, Ojai, CA
Our philosophy is pretty simple: We want to have food that is healthful and as enjoyable as it can be. That leaves a lot more room than most people think when they think about food that is good for you. My background is mainstream destination resorts and hotels, making it taste good and look good … you don’t think about the health ramifications.