May 25th, 2004 
Carlson Hotels Worldwide annual business conference is unfolding this week in Aruba. Over 750 owners and operators, leaders from five hotel brands throughout the Americas and representatives from the global partners, arrived here during the weekend. They will take part in an intense three day conference, focusing on helping Carlson’s hotel operators, move forward into a “Brand New World” with the goal of achieving continued success.
Headquartered at the company-owned and managed Radisson Aruba Resort & Casino, the resort welcomed its VIP guests Sunday night with much fanfare and genuine hospitality, a Radisson trademark.
Executive Chef Matt Boland reports pulling all stops in preparation for the beachfront welcome reception, wining, dining and entertaining a record number of guests. The creative and resourceful Boland used his international connections to import whatever it takes to dazzle and impress the hospitality professionals visiting his island, many of them for the first time. Chocolate from France, Vanilla beans from Tahiti, original Indian sweets and the freshest seafood on the planet combined beautifully with the many natural talents of the resort’s culinary team. Under the leadership of Director of Food & Beverage Barry Berner, the Radisson created a charming Caribbean Village as party backdrop filled with arts & crafts and free flowing tropical libations. The tiki torch-lit beach was spectacularly decorated with Carnival feathered pieces and dramatically lit. Delegated enjoyed the delicious dinner buffet and danced to the music of Maestro Eduardo Maya and his Caribbean band. Showcasing the island’s culture, a brass band with Carnival dancers, topped off the evening’s entertainment.
General Manager Jeff Lesker, was pleased to introduce his 358 elegantly appointed guest accommodations, exotic landscaping including waterfalls and lagoons, four restaurants and lounges, and his swinging themed casino, to visitors, also demonstrating the cornerstones of hospitality in action, with “Yes, I can,” “Genuine Hospitality,” and “Making it Right,” the principles upon which his facility operates.
Who’s who?
Carlson’s global lineup of five hotel brands includes Regent International Hotels, Radisson Hotels & Resorts, Park Plaza Hotels & Resorts, Country Inns & Suites by Carlson and Park Inn hotels. Company leaders taking part in the Annual Business Conference in Aruba include Marilyn Carlson Nelson, chairman and CEO of Carlson Companies; Curtis Nelson, president and COO of Carlson Companies and spouse Marjorie; Jay Witzel, president and CEO of Carlson Hotels Worldwide; Trudy Rautio, president of Carlson Hotels Worldwide – The Americas; Bjørn Gullaksen, executive vice president/brand leader of full-service hotels – Regent International Hotels, Radisson Hotels & Resorts and Park Plaza Hotels &Resorts; and Nancy Johnson, executive vice president/brand leader of select service hotels – Country Inns & Suites By Carlson and Park Inn hotels; as well as key leaders, executives in marketing, development and operations.
How it all began:
Curtis L. Carlson (1914-1999), father of Marilyn Carlson Nelson and Barbara Carlson Gage, founded the company as the Gold Bond Stamp Company in 1938. Today, Carlson Companies is a global leader in the hospitality, business and leisure travel, and marketing industries with operations in more than 140 countries. Carlson is a leader in the hospitality industry through 885 hotels in 67 countries (Regent International Hotels, Radisson Hotels & Resorts, Park Plaza Hotels & Resorts, Country Inns & Suites By Carlson, Park Inn hotels); its five luxury cruise ships; and more than 800 restaurants in 56 countries (T.G.I. Friday’s and Pick Up Stix restaurant brands).
What’s Cooking
The Caribbean Collection featured delectable local favorites among them Curried Chicken Raisin Salad, Johnny Cake Fritters, Pork Sate with Peanut Sauce & Red Beans & Rice. The Seafood Station boasted Oysters on the Half Shell, Smoked Salmon, Half Shell Mussels, Paella, Conch Fritters and Ceviche. South-Central American displayed dishes such as mini Seafood Enchiladas, Coconut and Shrimp Salad, Chile Rellenos, Carved Churrasco and Garlic Roasted Pork with Chimichuri, Papaya & Sweet Potato Salad and Shrimp Skewers. The Indian Station with ten different Indian delicacies was the most frequented by guests. The outstanding sweets, both Indian & Caribbean topped off the culinary experience to perfection.
Story submitted by Rona Coster
