Fort Worth, TX – March 21, 2017 – On the heels of the announcement of the founders’ retirement, wellness pioneer Canyon Ranch announces three new global directors to join its leadership roster. As Canyon Ranch continues to evolve and expand, these leaders will have a hand in the brand’s evolution and growth.
“We have a robust team set in place that will guide Canyon Ranch through a new chapter of change,” said CEO Susan Docherty. “With their wealth of experience, we will carry the company’s history of wellness and innovation forward.”
Mark Andrew, Global Director of Resorts & Managing Director, Tucson Mark Andrew joins Canyon Ranch as the brand’s Global Director of Resorts, bringing more than 30 years of senior management experience in team development, sales and marketing, and successfully implementing transformations. As Global Director of Resorts, Andrew will oversee day-to-day operations of all Canyon Ranch properties, including its flagship resort in Tucson, Arizona and the Lenox, Massachusetts destination. Andrew comes from a diverse hospitality background. For more than 11 years, he was the General Manager of three Hyatt hotels in the United States and Canada. Andrew also worked as the General Manager of the Westin Bayshore Resort & Marina in Vancouver, B.C., where he lead the re-opening of the expansion and newly remodeled resort and conference center. Additionally, for seven years, Andrew worked for Fairmont Hotels & Resorts, where he served as Regional Vice President Northeast and Pacific Northwest. Most recently, Andrew successfully ran Semiahmoo Resort, Golf, and Spa in Blaine, Washington for two years, during which he led the team through a $12 million renovation. Andrew holds a Bachelor’s Degree in Hospitality Management from Vancouver Community College and also is a recipient of the Meeting Professionals International President’s Award.
Sean O’Connell, Global Director of Food & Beverage 
Sean O’Connell joins the Canyon Ranch global leadership team with more than 30 years in food and beverage industry experience. As Global Director of Food & Beverage, O’Connell will play an integral role in menu and program development, while also supporting the corporate Food Development team, all culinary teams and the service staff to ensure all efforts continue to be collaboratively focused on the overall guest experience. O’Connell’s background in the industry begins with the launch of his career as chef de partie at the Wigwam Resort Hotel in Arizona. From there, he went on to head the culinary operations of many distinguished hotel and resort properties around the world including Ritz Carlton, Bellagio in Las Vegas, Wynn Las Vegas, Mandarin Oriental, and Fontainebleau Resorts, among many others. O’Connell’s path has also exposed him to the food cultures of Singapore, Bali, Thailand, China, and a number of North American locations. Most recently, O’Connell was the Director of Culinary at Desert Mountain Club, a prestigious golf and lifestyle community in Scottsdale, Arizona. O’Connell studied at the American Culinary Federation, followed by an apprenticeship at San Francisco’s National Maritime Union.
