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Digby Pines Golf Resort and Spa expands management team
Digby Pines Golf Resort and Spa has expanded its management team and expertise, with the aim of offering authentic experiences and creative, contemporary Nova Scotia cuisine.
The Pines welcomes unique culinary flavours to its renowned menus in May 2023, with the addition of new executive chef, Dan Vichittharong. Chef Dan has travelled from coast-to-coast, where he has served most recently as executive chef, Penticton Lakeside Resort & Conference Centre, Okanagan Valley, Penticton, British Columbia. A graduate of George Brown College and a Red Seal Chef, he has worked in Copenhagen, Vancouver, Toronto and other areas throughout Ontario.
Digby Pines has appointed Laura Porter as its new pastry chef. Best known in Halifax for her breads and pastry creations at the Old Apothecary Bakery & Café, Laura is a creative force and has recently published a speciality cookbook, Foraging for Carbs.
Open year-round for the first time in its 90-plus-year history, Digby Pines Golf Resort and Spa is excited to offer enticing events for 12 months of the year, and welcomes event manager, Nicola Vance-Lousada. Vance-Lousada comes from Kings Theatre in Annapolis Royal and brings decades of events management experience in the United Kingdom.
As the team at the Pines continues to grow, Catherine (Cathy) Rodgers has joined as executive housekeeper. She has worked for two decades with major hotel brands in Nova Scotia and brings an acute eye for detail to her new position.
Digby Pines Golf Resort and Spa is preparing for a strong summer and fall season: “We are diligently working to bolster our dedicated team with people who bring to us different experiences and talents,” managing partner, Glenn Squires says. “With team members from diverse backgrounds plus the addition of Nova Scotia Community College hospitality students onsite in the fall of 2023, we will continue to build on our four pillars of authentic experiences, contemporary Nova Scotia food and beverage, health and wellness and sustainability.”