The Balboa Bay Club & Resort

The Balboa Bay Club op ened in 1948 in Newport Beach , California , and was quickly dubbed “The Host of the Coast”—welcoming such celebrities as Humphrey Bogart, Lauren Bacall, and John Wayne. In 2003, the private club added a luxury resort to its 15.5 bayfront acres. Newly minted as The Balboa Bay Club & Resort, today’s property welcomes corporate and association gatherings with flexible meeting space and courteous staff to meet any request, large or small.

The resort’s intimate setting comes with all the capabilities of a large-scale conference hotel. The 17,000-square-feet of meeting space includes 11 breakout rooms—all with natural light and outdoor patios. Group options range from executive seating in the Governor’s Boardroom to the Bayfront Lawn, the beachfront, and numerous other outdoor settings. Larger
functions often begin in the 1,100-square-foot, light-filled prefunction area opening to the Grand Ballroom, a 7,000-square-foot ballroom under 18-foot ceilings.

The 160 guest rooms reflect a casually elegant California setting, with rich earth tones and crisp white down-filled duvets, oversized bathrooms with sunken tubs, and plantation shutters that open to furnished, view-filled balconies. The Presidential Suite tops the list of ten suites with its marina views, fireplace, grand piano, and private butler service. Delegates have little reason to roam, given the resort’s wealth of on-site amenities, including a marina, the award-winning First Cabin Restaurant, nightly dancing and entertainment at Duke’s Place, a 17,000-square-foot spa, workout facility,
year-round heated pool and water sports that include private yacht charters and electric boats. There are no packages available at this time. There are no hot dates at this time. Posted Nov 19, 2008 by Elite Concierge
View RSS Feed NEWPORT BEACH, CA (October 13, 2008) " The Balboa Bay Club & Resort (BBC&R) has long considered itself to be good stewards of the environment. However more recently, the resort has implemented a new Going Green Program throughout the resort, to focus attention on this important on-going initiative.

We have been working on this for some time, but have recently implemented a more formal Going Green Program here at the resort. Every month we review each department, and learn of new ways to help the environment with new and innovative products, recycling, and just thinking ahead. We look forward to doubling this list by the end of the year!
George Lysak, Executive Director of Sales & Marketing

Here are some of the programs currently implemented in and around the resort. More initiatives will be introduced, as new ones are identified and tested by the Going Green Resort Team and staff.

Around The Resort-

75% of the resort uses fluorescents or compact fluorescent light bulbs

Most to go cups are now made from corn and thus are bio-degradable

Bottles and glassware are recycled weekly

Newspapers are collected daily and recycled weekly

Request printers use re-cycled paper for material in and around the resort

For Our Meetings & Events-

Encourage meetings to use USB port jump-drives vs. printing hand-outs, or creating binders

Increased use of email brochures and PDFs to reduce printing

Gourmet lunch boxes are made of bio-degradable materials and the utensils are corn based

Majority of heating/air conditioning systems in the ballroom/meeting rooms are on computerized systems to enable automatic shut down when not in use

Major lighting areas in meeting rooms have motion sensors to turn the lights on/off when not in use

In The Resort Guest Rooms-

In-room guest directories pages are recycled

Water savings awareness--by asking resort guests if they wish fresh towels and bed linens be changed daily

Operations and Laundry-

Cleaning liquids used in laundry are bio-degradable

Laundry equipment (Maytag brand) was purchase for increased energy savings Posted Nov 19, 2008 by Elite Concierge
View RSS Feed NEWPORT BEACH, CA (October 13, 2008) " The Balboa Bay Club & Resort is pleased to welcome Michael Doyle,
a renowned Banquet Chef, to the BBC&R Culinary Team. Michael brings with him a wealth of knowledge and talent,
having over 15 years of experience managing large-scale culinary banquet teams. Most recently, Chef Michael spent
three years serving as Banquet Chef at the Beverly Hills Hilton where he prepared global cuisine for over 250
functions and red carpet events each year. He also managed the culinary production for the Golden Globe Awards,
and in the process, helped to win back the hotels fourth star. Previously he held a similar position at Fess Parkers
Doubletree Resort in Santa Barbara, CA, a four diamond, acclaimed wedding and special event destination.

Michael is a wonderful addition to the Team, and is a good collaborator with Chef Josef Lageder, our Executive Chef here at The Resort. We are very pleased to have someone of his caliber here. He oversees culinary operations for all the banquets, charity events, corporate function"large and small, social events and the many elegant weddings held here. Michael listens to what our guests want, creates a winning menu, and works with his Team to prepare and execute the events flawlessly. He cant wait to start on our Holiday Events--- creating memorable parties for our resort guests, local residents and our Balboa Bay Club Members.
Dieter Hissin- Exec. Asst. Mgr./Director of Food & Beverage, BBC&R

Michael is always exploring new culinary delights from around the globe. His inquisitive nature provides him with a wealth of new ideas to draw from. When asked who inspired him to become a Chef, Michael quickly lists a litany of
whos who in the culinary world that he has worked with. He honed his skills in International Cuisine working with
renowned chefs Katsuo Suki Sugiura and Peter Gennaro, III, learned to cook Caribbean cuisine under the direction
of acclaimed Florida chef Fernando Rosado and owes his refined approach to American Regional Cuisine to work
with Chefs Alan Vetree and Kenneth Mazur in his home town of Kennebunkport, ME.

Back East the seasons are predictable, as are the ingredients---from root vegetables to the seafood. I was so pleased to move to California where there is a plethora of fresh produce, herbs, endless ingredients and of course, fine wines. The better products here, all at my fingertips just make me a better chef. This allows me to be even more creative! One day our Team is creating an elegant French-themed dinner for 20 overlooking the Bay, and the next night we are serving an Asian-inspired banquet for 450 with the room dcor transformed to complement our menu. Every day is so different.
Michael Doyle- Banquet Chef, BBC&R

Chef Michael has worked in a diverse array of boutique hotels, restaurants and resorts in New England and Florida.
Previous positions included: Assistant Banquet Chef at the Colony Hotel in Palm Beach, FL, Sous Chef at the
Nonantum Resort in Kennebunkport, ME and Chef de Cuisine in fine dining restaurants along the Maine coast.
Michael attended Johnson & Wales University in Providence, RI and the University of Southern Maine. He currently
lives in Newport Beach with his wife Kelly and when not working enjoys playing drums, surfing, studying foreign
languages and grilling. Posted Jun 6, 2008 by Elite Concierge
View RSS Feed First Time Ranking put it at 117th of Hotels Worldwide.

NEWPORT BEACH, Calif. (February 4, 2008) " The Balboa Bay Club & Resort (BBC&R) has been recognized as one of the Top 500 Worldwide Hotels by Travel & Leisure Magazine. This honor was bestowed to BBC&R for the fist time this year, and is celebrating this prestigious ranking. On the list as 117th out of the 500, the resort was also recently included on CNBCs Power Lunch Program. The BBC&R was the only Newport Beach, CA hotel or resort to appear on the list.

Were honored to be the only Newport Beach Hotel included on the list, says George Lysak, Executive Director of Sales and Marketing. Locally many people know just how terrific our waterfront location is, but its always exciting to receive the national recognition. Adding to the unique waterfront location, the BBC&R was noted for its convenient proximity to sophisticated shopping and guest docks for visiting yachts.

The Mediterranean-style, waterfront Resort newly rebuilt five years ago, was also given high ratings for both their waterfront rooms that enjoy stunning bay views and sunsets over Catalina Island as well as their nightly entertainment and dancing at Dukes Place, named for former club member John Wayne.

We continually work to offer resort guests and local residents new dining experiences with unique dishes, entertainment and atmosphere, says Dieter Hissin, Director of Food and Beverage. Our chefs create a cuisine thats flavorful and takes advantage of the casual elegance of eating by the water.

Conveniently located in the heart of Newport Beach off Californias infamous Pacific Coast Highway, The Balboa Bay Club & Resort is a sophisticated yet relaxed, waterfront four-diamond luxury resort that delights locals, vacationers as well as meeting and corporate business travelers. Open to the public since 2003, BBC&R reflects new style elegance with relaxed grandeur for celebrations large or small. The Resort has 132 deluxe guestrooms with balconies and luxurious accommodations. Gracious service complements Resort amenities featuring a full-service 17,000-square-foot spa, year-round heated swimming pool and whirlpool, workout facility, Loran Loran salon, Bruce Lambert Jewelry and fashion boutique The Collections. For more information, visit www.balboabayclub.com.

About The First Cabin and Dukes Place
The Balboa Bay Club and Resort is home to the award-winning The First Cabin Restaurant and recently opened The First Cabin Bar. Conveniently located in the heart of Newport Beach, The First Cabin Restaurant offers sophisticated yet relaxed, waterfront four-diamond dining that delights locals and hotel guests alike. Guests enjoy either a casually elegant dining room that showcases harbor views or dining alfresco on the Bayside Terrace.

The menu highlights an innovative cuisine with a Continental flair created by Austrian Executive Chef Josef Lageder, complemented by an extensive wine list. The First Cabin Restaurant received the Award of Excellence from the Distinguished Restaurants of North America (DiRoNA) as well as the Wine Spectator Award of Excellence. Spirited live entertainment and dancing can also be enjoyed nightly at Dukes Place while soaking in the sights and sounds of the Bay. The First Cabin Restaurant is open seven days a week for breakfast, lunch and dinner.


##