• Meet Meg Milligan

     
    POSTED February 20, 2017
     

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to brittany.trevick@tigeroak.com.

 Meg Milligan was recently hired as the executive director of marketing for Devil's Thumb Ranch Resort & Spa in Tabernash, Colo.

1. What are you looking forward to in your new role as executive director of marketing of Devil's Thumb Ranch Resort & Spa? 

I accepted this position for the opportunity to work on brand that is purpose driven, focused, growing, authentic and to work for ownership who really walk the talk. There can't be a better setting to work.

2. How do you think your past industry experience has prepared you for this role?

I was fortunate to work with the Convention Group at Visit Denver for many years. I heard directly from meeting planners from a range of locations, groups sizes and experience levels, about how they make a decision on where to host a meeting, what the most important things are to their attendees and how to create a meeting that is memorable. Devil's Thumb Ranch fulfills meeting planners and attendees needs with our unique offering, settings and our unparalleled service and offerings. 

3. What goals do you have in mind for the resort this year and further down the line?

My initial goals are twofold. First, marketing needs to drive the right balance of group and leisure travel and business travel to make the ranch sing, so creating a communications plan that gets people here at the right time and the right reason is essential.
Second is to help tell the stories of the ranch in a more engaging way. 

4. How did you get into the industry?

I have spent most of my career working in advertising. I feel very fortunate to be invited to bring my expertise to a resort that is values marketing itself in an unconventional way.

5. What do you enjoy most about the hospitality industry?

What I enjoy most about hospitality is introducing people to new experiences. The reason to work somewhere other than behind your desk is to learn and come back with fresh insight.

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to lauren.pahmeier@tigeroak.com

Michael Cerrie was recently named the Executive Chef for Mackinac Island’s Grand Hotel.  

1. What are you looking forward to most in your new role? 

 

“Cannabis can have a presence in the dinner entrées and the desserts at an event. One of our panel experts from the event, Chef Sunflower [aka Enid Parham], plans the meals with ‘microdoses’ of cannabis so there is not too much consumed at one time,” says Connie Seibt, event manager and vice president of programs and education, ILEA Detroit. “It should be planned ahead for the type of cannabis to infuse in the foods, i.e. providing a relaxing mood versus high energy.

 

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