Setai San Diego Ready to Roll with Top Management in Place

Setai San Diego, a 184-room luxury hotel located in downtown San Diego, has announced the executive team to oversee the opening and operations of the $150 million property.

As previously announced, Craig Waterman will lead the team as general manager. Joining him is the director of sales and marketing, Tohnia Miller; hotel manager, Steve Gomez; spa director, Michelle Frye and executive chef, Anthony Calamari.

Setai San Diego will open in late 2008 and includes a 5,500-square-foot spa, 20,000 square-feet of event space, a restaurant, pool deck and lounge, and the most exclusive three-story penthouse on the West Coast.

Craig Waterman, a 22-year veteran of the luxury hotel industry, will oversee all daily operations for the entire property.  Most recently, he served as general manager at the Water Color Inn & Resort in Santa Rosa Beach, FL. Previously, he was general manager at the famous Miami Shore Club.

Collaborating closely with Waterman is Tohnia Miller, director of sales and marketing. In her role, Miller manages all sales and marketing initiatives and oversees group business reservations for the 20,000 square-feet of event space. Setai San Diego’s meeting space includes the Grand Setai Ballroom, seven conference rooms, a private screening room and a recording studio. Miller served as general manager of the Mosiac Hotel in Beverly Hills and was responsible for overseeing all sales and marketing efforts. She brings over 20 years in the hospitality industry.

Steve Gomez, Setai San Diego’s hotel manager, will oversee the daily management of the hotel. He will work closely with hotel staff to ensure exceptional customer service. Prior to joining the Setai San Diego team, Gomez was assistant general manager at the prestigious Rancho Bernardo Inn. Before that he was director of room operations at the Pebble Beach Resort in Monterey, CA.

As spa director, Michelle Frye worked hand in hand with the spa team to develop unique services for Spa SETAI. Treatments have been created with Indian, Japanese and Southeast Asian influences. Frye has served eight years in the spa field and 17 years in the hospitality industry. Previously, she was spa director at the Pacific Waters Spa at the Hyatt Regency Huntington Beach Resort and Spa. Frye also served as assistant spa director at the Grand Hyatt Kauai Resort & Spa.

With 12 years of culinary experience, Anthony Calamari brings his training in French and Californian cuisine to the hotel’s food and beverage program. After earning his culinary degree at Tante Maria’s Cooking School, Calamari traveled abroad to Europe where he cultivated his unique style and flavor.