With over 20 years in beauty and wellness, Candice is driven by her enthusiasm for retail, spa treatments, and creating memorable experiences for guests. As the Director of elaia Spa within Hyatt at Olive 8, she operates from a love of her industry, takes great pride in her work and is fiercely committed ensuring wellness is at the forefront of all guest experiences.
With her work hard, take charge and “be sure to enjoy the ride” mentality, Jillian Nakai – Director of Event Planning at Grand Hyatt Seattle and Hyatt at Olive 8 – is a true Boss Lady. Originally a Toronto native and 20 years+ with Hyatt, she understand hospitality at its core. When she isn’t planning world-class events, she loves cycling, marathons, and breakfast foods!
As Assistant Director of Operations at Grand Hyatt Seattle and Hyatt at Olive 8 for the past two years and with over 14 years of Hyatt experience, Kate Rosamond is the definition of Hustle & Heart. Personifying passion and hard work, Kate’s seasoned tenure and deep connections within the Seattle market ensure she not only knows what needs to get done, but how to make it happen efficiently and enthusiastically. In her spare time, Kate enjoys traveling with husband and exploring dog parks with their pup.
After 7 years in hospitality, Kishia Prawdzik – Front Office Manager at Grand Hyatt Seattle – knows a thing or two about creating a magical experience. With aspirations to someday become a General Manager, Kishia demonstrates care at the center of every action to guests and colleagues alike. Having only lived in Seattle for a year, she is continuously exploring and learning about what makes the Emerald City such an incredible destination!
Heroes come and go, but legends are forever. Nicole Stone, Reservations Manager at Grand Hyatt Seattle and Hyatt at Olive 8, is known for being reliable, action-oriented, analytical, empowering and thoughtful. She has made an impact at Hyatt for over 25 years by constantly strategizing with all departments, creatively driving revenue, creating solutions, and caring for her colleagues so they can be their best.
Take equal parts passion and hard work with a heaping spoonful of heart and you’ve just described Kelly Amig, Senior Sales Manager at Hyatt Regency Seattle. With over 22 years of local hospitality experience, Kelly not only understands what makes Seattle tick, but helps fuel it. Her enthusiasm and dedication represent what is great about the Emerald City. When she isn’t actively selling citywide business, Kelly is an avid music fan and enjoys spending time with her teenage son.
Mei Tao Zhang humanizes the signature characteristics of a warrior: honor, bravery, and a willingness to take on challenges. In 2010, Mei Tao moved to Seattle from Guangdong, China and began working as a Turndown Attendant at Grand Hyatt Seattle. From there, she moved to wardrobe where she was able to use her seamstress skills. Mei Tao joined Hyatt Regency Seattle’s pre-opening team in 2018 as an Office Coordinator and was awarded the hotel’s first Colleague of the Year award. In addition to her prestigious work accomplishments, Mei Tao was recently promoted to “Husky Mom” as her daughter joined the 2020 Freshman Class at the University of Washington, while her son holds a position at Boeing.
Do you know what it is like to open the largest hotel in the Pacific Northwest? Michelle Tran does. When Hyatt Regency Seattle opened in December 2018, Michelle’s role as Executive Housekeeper centered on ensuring each of the 1,260 guest rooms was pure magic – No small feat. Relying heavily upon her eight years of hospitality experience, from Front Desk Agent to her current role of Front Office Manager, Michelle understands that applying care to actions – large or small – leaves lasting impressions with our guests.
As the Director of Human Resources at Hyatt Regency Seattle, Myrna Harris is consistently seeking creative ways to enhance the colleague experience. She deeply believes in Hyatt’s purpose: “caring for others to be their best.” As such, it is enormously important to her to be of service to others, doing her best to embody the heart of the company and be a Giver of Good.
As the Director of Food & Beverage, Alicia Richards not only runs a multiple departments including Motif Seattle’s rooftop bar and restaurant, Frolik Kitchen + Cocktails; the banquet team managing food & beverage for 22,000 square feet of meeting space; all while being a major asset of the Executive Committee on property, but she is also compassionate for her staff and takes on more work than most people would even imagine. Alicia embodies all things Boss Lady and is an inspiration to many women on the same grind.
Becky Strachila, Human Resources Coordinator, is constantly looking for ways to make Motif Seattle the best possible place to work. She comes in each day putting her colleagues first and making sure that others’ needs are fulfilled before her own. Giver of Good is the perfect badge of honor for Becky as she is a leader with a big heart and inspires everyone around her to be a better person.
Amanda Parsons is always a few steps ahead; her passion and dedication mold a clear vision for the future, earning her the Mastermind badge. As General Manager of Thompson Seattle, Amanda has helped redefine the luxury boutique experience during an exciting time of development in downtown Seattle. Under her leadership, the team has earned some of the industry’s top national accolades including #1 Hotel in the Pacific Northwest by Condé Nast Traveler’s 2019 “Readers’ Choice Awards.” A wife, mom, friend, snowboarder, and music lover, Amanda is an active member of the Seattle Hotel Association, Visit Seattle Board, the Seattle Tourism Improvement Area, and the Women@Hyatt group.
Chef Kaleena Bliss of Thompson Seattle perfectly personifies Hustle & Heart, showcased not only by her strategy for personal development and the growth of the restaurant but also by her advocacy for self-care in the culinary world. Mental wellness has been long ignored in the industry and even the strongest is not immune to burnout. Chef Kaleena exemplifies being a leader by supporting fellow colleagues and recognizing when others need time to recharge. She believes that the only way to break the stigma on kitchen culture is to open up communication and start the conversation.
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