The Umstead Hotel and Spa

Meet Our Concierge Team: Claire, Josh, and Debra Dedicated to making magic happen for every guest. Make a honeymoon even more romantic, a girls’ trip more memorable, or a staycation all the more relaxing with our personalized concierge services. For more information on customizing your stay, find our team at the Concierge Desk in our lobby. For a seamless stay, call 919 447 4030 or email [email protected] before your arrival to start planning your experiences.?

Still fired up from a night of wine and travel Sunday at the five-star Umstead Hotel in Cary, NC. I was joined by Visit NC’s Scott Peacock, who interviewed me about my book “Here Not There,” and chef pairings with destinations therein (Mo’lokai, Puglia, la Cote d’Argent and Corfu to be precise) along with questions about my upcoming plans accompanying 70 guests around the world with?@natgeoexpeditions?A great time had by all. Thanks to the terrific staff and all who came out to share their love for travel.?#natgeobooks?#travelbook

Only a few hours left to participate in our online raffle for Peter Roux's "stained by dreams." The feature piece of this collection, valued at $15,000, all proceeds from this raffle will benefit Peter and his fellow artists from The River Arts District, who were impacted by Hurricane Helene. Online Raffle Sales will end at 6 PM today, October 17th and can be purchased through our Gift Shop website: https://lnkd.in/eBKtDUAV...

Excited to share we have been featured in this wonderful article written by Janece Maze-Yeager for Country Living Magazine. https://lnkd.in/eDj_srvf

We are so proud of our very own, Pam Pukpitakchat for winning the Isaac Hunter Excellence in Service Award. Grateful for her hard work and commitment to our incredible breakfast and lunch guests at Herons. Such an honor to win this Greater Raleigh Convention and Visitors Bureau award. Keep Shining Pam! Photo by Dave Kuhn

Meet Chase Parsons ? Our Guest Relations Manager and Executive Assistant ? Chase celebrated her 5th year with the Umstead this past May. Some of you may know her face from working at the Pool Bar a few summers ago.? ? favorite thing about her work?? Organizing, planning, and scheduling. “I absolutely love working one-on-one with our Managing Director, David Mars. I also really like working closely with our In-Room Dining team on the amenity program and collaborating on ways to make the guests feel extra special through amenities.” ? Favorite Place to Travel? New York City.? ? In her free time, Chase enjoys traveling, spending time with her cat, Nevie, weight training, reading, and going to the beach. Find Chase with the biggest smile, and be sure to say hello!

Meet Lori Our New Herons Manager Lori is celebrating 11 Years with the Umstead this September. Some of you may know her face from her many years as our Bar & Lounge Manager, whipping up the latest farm-fresh cocktail creations. She first got her start with us in 2010. Working her way up from Herons server to Herons captain and now our Herons Manager. She is immensely passionate about her work and it is shown in her teamwork and loyalty. Her current favorite item on our dinner menu-- the Scallop and Foie Gras.? In her free time, Lori enjoys traveling (her favorite place, Wrightsville Beach), spending time with her pup, Betty White, enjoying food & wine, film, working out, spending time with family, and all things fashion. You can find her providing our highest level of dinner service at Herons. Herons Reservations are available by phone or Open Table. https://lnkd.in/e6yAc5P2

Delighted to share this article posted today in Passport Magazine.?Thank you, Jimmy Im for your incredibly wonderful review and we hope to host you again soon. https://lnkd.in/eESwUC6f

Earlier this month, I concluded my 10-week summer internship at The Umstead Hotel and Spa in Cary, NC. During this internship, I was able to experience how a 5-star luxury hotel is managed and operated. I was fortunate enough to learn an abundant amount of valuable information about the hotel and hospitality industry. Throughout the summer, I was able to work in multiple departments of the hotel such as In-Room Dining, Human Resources, Finance, Front Desk, Spa, and countless others. I was also allowed to visit the hotel's One Oak Farm, where the chefs grow unique varieties of produce for the changing seasonal menus. Learning from a Forbes 5-star hotel about what it takes to be one of the best is something I will carry with me for the rest of my professional career. I want to send a heartfelt thank you to David Mars for the opportunity to work with the Umstead Hotel & Spa team this summer. I can confidently say that this experience has prepared me for what is to come in my hospitality career. The growth and learning I have obtained during this tenure have been more than I could ever ask for. I am so grateful for the internship program that David and the HR team created, and I especially enjoyed the constant effort by the managers from each department to teach the interns. Working at such a fine hotel has been undeniably amazing and I cannot thank everyone enough for welcoming me with open arms. As I close this chapter, I'm excited about what the future holds. The Umstead Hotel & Spa provided an experience that will shape my professional career for the best, and I cannot wait to take these lessons and teachings to the hospitality world.

Meet Karen? Herons AM Supervisor and Server Karen is celebrating 8 years with the Umstead this September. She loves serving our guests and being a part of her team.? “Leadership has encouraged me personally and professionally to always do better.” Favorite thing on the menu? Our Chirachi. Light and refreshing with fresh avocado, poached shrimp, raw salmon, raw hamachi and pickled ginger. In her free time, Karen enjoys running, cooking Honduran cuisine and spending time with her husband. She plans to run a 5k Race this August with Glaziela, our In-Room Dining Manager. You can find her serving our breakfast and lunch guests with the biggest smile. Reservations for Herons can be made? by phone or Open Table.