Heartwood will be an independently branded property managed by Salt Hotels.
Salt Hotels is run by former executives from Standard Hotels and Morgan’s Hotel Group. The company operates a portfolio of boutique hotels in seasonal markets, including the 110-room Asbury Hotel owned by iStar (NYSE: STAR). CEO David Bowd is the former COO of Andre Balazs Properties (Standard Hotel, Chateau Marmont) and SVP of Operations of Morgans Hotel Group (NASDAQ:MHGC) where he oversaw day-to-day operations for 3,073 hotel rooms.
Salt Hotels is experienced operating similarly-sized hotels in tertiary markets currently underserved by design-led properties and in primary markets lacking intimate accommodations that feel personal and exceptional.
David Bowd, CEO
Starting as a Bellman, David has worked up the ranks for Hilton & Mariott before taking his first General Management position in 2001 for Thistle Hotels. David then joined Ian Schrager as GM for St Martins Lane Hotel and soon after was promoted to Regional Vice President overseeing both London Hotels. After 6 very successful years with Ian Schrager, David moved stateside to become Senior Vice President of Operations for Morgans Hotel Group (NASDAQ:NHGC) overseeing the operations for 11 properties comprising 3,073 hotel rooms located in London, Los Angeles, Miami, San Francisco and New York. In 2009, David re-joined Ian Schrager as Managing Director where he assisted in the creation and opening of the new PUBLIC brand. David joined Andre Balazs in 2011 as Chief Operating Officer for both the Luxury Collection and the Standard Brand. In this role David oversaw the opening of the much acclaimed Chiltern Firehouse in London.
In 2013 David founded Salt Hotels with partner Kevin O’Shea which owns and operates 5 hotels in NY, NJ and Cape Cod.
David is also a principal of DDK, the Management company in partnership with Williams Sonoma to create west elm Hotels.
Jenni Loughman, COO
Jenni began her 20+ year hotel career in London with Ian Schrager Hotels in finance at both Sanderson and St Martins Lane. Jenni oversaw the management of corporate accounts and budgets for both properties. In 2002 Jenni moved to New York City to set up the finance department of the newly opened Hudson Hotel, and was later promoted to the corporate office at Morgans Hotel Group as Corporate Operations Manager. During this time Jenni also began overseeing hotel pre-openings, which led her to become the Vice President of Operations, Openings and Conversions.
In this role Jenni oversaw all aspects of openings for a dozen properties including hotels under the Mondrian brand in Miami, New York and London, the Delano Marrakesh and Las Vegas, amongst other. Jenni was responsible for contracting, budgeting, recruitment, and ensuring all aspects of MHG’s key design, brand and development aspects were executed and in place.
In her most recent role, prior to Salt Hotels, she was Senior Vice President of Operations for Morgan's Hotel Group (MHG) overseeing all aspects of the company's many domestic and international hotel openings and property conversions including future developments in Moscow, Bahamas, and Doha. Jenni was also in charge of hotel repositioning for multiple properties joining and leaving the MHG portfolio during her tenure.
Jenni joined Salt Hotels as COO in 2014.
Kevin O'Shea, Creative Director
Kevin started his career in corporate hotel design working for Starwood Hotels and Resorts and launching design initiatives for the newly acquired Le Meridién brand in 2006. Kevin then joined the corporate design team at Morgans Hotel Group, where he oversaw various aspects of interior design in the existing portfolio as well as for new projects. Kevin co-founded SALT Hotels along with David Bowd.
Kat Bangs, Creative Director
Prior to joining Salt Hotels, Kat Bangs served as the Creative Director for Sydell Group’s constellation of hotels including NoMad, The LINE, Freehand, and Saguaro. While Kat led the Creative Department, Sydell Group opened seven hotels and relaunched two hotels. In addition to their financial success, all hotels landed on the Condé Nast Traveler Hot List, as well as achieved premier coverage in the New York Times, Vogue, and GQ, among other publications.
Kat previously directed brand strategies and marketing initiatives for St-Germain Elderflower Liqueur. She started her career as a sommelier and service director at Komi, a Michelin-starred restaurant in Washington, DC, and Komi's sister restaurant, Little Serow, which was named the country’s Most Outstanding Restaurant by GQ. Kat’s cocktail and wine knowledge has been featured in Food & Wine, Men’s Journal, and the Washington Post.