50 Years of Making Memories

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The Woodside Hotel Group properties are unique and embrace local culture.
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In the mid-1960s, Ellis and Katherine Alden moved from the East Coast to begin new lives in California. Ellis started a law practice in Menlo Park; Katherine programmed mainframe computers. In 1972, they set their careers aside and invested their life savings in a small motor lodge in Bodega Bay. From that humble beginning, the family business grew. The Woodside Hotel Group with 1,000 employees is now the largest manager of independent hotels in Northern California. The business transitioned to the next generation in 2005 when their middle son, Greg Alden, became CEO.

“I remember my parents loading me, my brother and sister in our Volvo station wagon for treks to Bodega Bay. My dad would buy a mattress for one of the rooms and strap it on top of the car,” Alden says. “The lodge was a fun place to hang out. Fishermen would stop by to clean their fish. In front, there was a funky, spinning sign to attract motorists.”

Greg came well prepared for his CEO role. He attended UCLA business school and was VP with a private equity firm focused on real estate investments. In between, he worked in the family business overseeing renovations and evaluating acquisitions. “My parents were all about creating unique places,” Alden says. “I’m more into enhancing the guest experience. I enjoy the opportunity to enrich our guests’ lives and provide them with a memorable stay.” Alden regularly reads comments and reviews for the group’s seven hotels. “I want to replicate what we do well and address what we can do better. It’s all about consistency and delivering hospitality. It’s about building a team that embodies our culture. A common thread is that our properties are closely tied to their communities.”

The Bodega Bay location

The Aldens’ 34-room motor lodge expanded over the years, including a recent extensive renovation and rebranding. The property, now known as The Lodge at Bodega Bay, has been transformed into an elegant coastal hideaway featuring 83 luxury rooms with fireplaces, private balconies and stunning ocean views. Woodside has spent approximately $7 million on property renovations in the past five years.

Guests enter a lobby with a stone, floor-to-ceiling fireplace. On foggy days a fire crackles. The artwork sets a sense of place. A photograph of a weathered ship’s bow hangs over the mantel and oil paintings of Sonoma’s rugged coastline the walls. The hotel’s common area for dining and relaxation stretches across a bluff, providing unsurpassed views of wetlands, a bird sanctuary and the Pacific Ocean.

A large statue of Poseidon, purchased by the Aldens on one of their frequent trips abroad, reigns over the pool area. There, visitors can swim, relax in the comfort of an infinity hot tub or gather around a fire pit.

The bar at The Lodge at Bodega Bay. [Photo courtesy of The Lodge at Bodega Bay]
Spacious Ocean Club suites feature sea-inspired artwork, granite fireplaces, spa-like bathrooms, private patios, vaulted ceilings and ocean views. The Lodge will soon introduce the Captain’s Quarters, a 1,200-square-foot suite with a generous living area and a wraparound deck. Another 15 guest rooms and suites are undergoing renovation and will be completed in the summer.

A meeting room adjacent to the restaurant that was infrequently used has been transformed into Drake’s Fireside Lounge. Colorful framed signal flags and oars on the wall provide a nautical theme. The lounge, with its 300-year-old elm wood bar, is the perfect place to relax with a cocktail or glass of wine while watching the sunset.

Andrea Murray was recently appointed the lodge’s general manager and worked for various hotels and resorts in California and Oregon. She brings more than 15 years of hospitality passion to the position. Her love for all things culinary and hospitality-related began at an early age. “My mother was a fabulous cook. I’d wake up in the morning to aromas emanating from the kitchen,” Murray says. “She educated my palate and when she started a catering business, I helped out chopping, setting the table, making arrangements—whatever needed to be done.”

The bar at The Lodge at Bodega Bay. [Photo courtesy of The Lodge at Bodega Bay]
When Murray was approached about the general manager opportunity at The Lodge, she jumped at the chance. “I remembered the Woodside Hotel Group from my days managing the Crowne Plaza in Palo Alto. Woodside’s nearby Stanford Park catered to the Silicon Valley high-end business crowd,” she says. Murray is no stranger to the California Coast. She recently managed Olema House, a boutique hotel on the outskirts of Pt. Reyes National Seashore.

“We have many repeat visitors,” Murray says. “They come to the Lodge to celebrate and create new memories for anniversaries, birthdays, engagements and weddings. The Lodge is an idyllic place to unwind and reconnect with nature.”

Summer is the lodge’s busiest season, a time when people head to the coast to escape the inland heat. The Lodge also hosts events. The Waveside and Chart Rooms can accommodate up to 80 people, and the adjoining lawn area can be tented for hosting additional guests. “Ridge Vineyard had a three-day weekend getaway here last October. They booked the entire lodge,” says Murray. “Their event included special library tastings, winemaker workshops, offsite adventures and special winemaker dinner. It was good fun for all.”

A suite at The Lodge at Bodega Bay. [Photo courtesy of The Lodge at Bodega Bay]
Though the hotel industry continues to struggle with staffing, the lodge has a history of retention. Longtime employee Tomasz Lasek has been director of engineering for 30 years. Originally from Poland, he worked at hotels and resorts in Mexico and the Caribbean. Lasek’s responsibilities included oversight of the extensive renovation. “Being family-owned, the business is more hands-on and personal. The Aldens aren’t reluctant to spend money to enhance the guest experience,” Lasek says. “The Lodge is a special place. I feel blessed to work here.” Another long-time employee is Beatriz Penaloza-Zarco. “When I started 29 years ago, I did grounds maintenance and housekeeping,” she says. “Now I do landscaping full time. I enjoy working outdoors and making sure everything looks nice for the guests.” Her efforts are apparent. The 3-acre grounds are well maintained with subtle colors of blue, purple, red and orange flowering plants and a variety of native grasses.

On a recent morning, guests Dave and Marsha of Santa Cruz enjoyed breakfast at Drake’s, the hotel restaurant. “We’ve been here three days. It’s so peaceful and quiet. It’s like being on a retreat.” Marsha says. “Yesterday we took a walk on Doran Beach. It was a beautiful, windy day. Families were out flying kites. And there were lots of birds. Unfortunately, we forgot to bring our binoculars and bird book,” Marsha laughs. “For sure, we’ll be back,” Dave adds.

 

Once upon a time in Yountville

The Aldens were visionaries, with perhaps a bit of luck, too. In 1972, they purchased the Bodega Bay motor lodge well before the Sonoma coast became a destination. That same year they bought the property in Yountville—the heart of Napa Valley—and built the Napa Valley Lodge. “That would have been one of the first hotels here,” says Councilmember Margie Mohler. “For a long time, Yountville was not the place to be. It was better known for its bars, brothels and 40 taxicabs. There was a one-and-half mile, the no-alcohol zone around the nearby Veterans Home. Yountville was just outside that. Taxi drivers would transport the vets back and forth. In 1965, the Yountville Improvement Association passed a measure incorporating the town. That allowed the council to clean things up. Yountville is now home to Michelin restaurants, five-star hotels and interesting shops, drawing visitors from all over the world.”

Napa Councilmember Margie Mohler

Struck by the similarity of climates and the wine regions in Napa and Tuscany, the Aldens chose a Tuscan-style architecture for the Napa Valley Lodge. Son Greg, having studied architecture in Tuscany, contributed to the lodge’s design.

As with the other Woodside properties, artwork defines the space. Wire sculptures of ducks in flight hang from the ceiling in the lobby. The sun’s rays cast shadows on the walls. There’s an old woodworking table procured at a local antique market and a vintage wine bottler.

Managing Director Maxence Compagnon grew up in the Champagne region of France. At age 14 he left home to attend a hands-on hotel school. There he learned all aspects of the hospitality business—from cook and waiter to management. On graduating, Compagnon had stints in Africa, the Caribbean and with the Fairmont hotels, most recently at the Fairmont Newport Beach. “The Woodside Hotel Group is all about personalizing the guest experience. It’s what we strive to achieve here at the lodge,” he says. “That personal attention starts even before arrival. We call guests 15 days prior to see if we can assist with their planning. Napa Valley’s a popular destination. It can be difficult to get reservations. We can help with that.” About 60% of Napa Valley Lodge’s guests are repeated.

“Normally, hotels allocate 4% of revenues for capital improvements. I suspect for Woodside it’s 3 or 4 times that,” Compagnon says. During the pandemic downtime, the lodge took the opportunity to update and soundproof the rooms. “We stripped the spaces back to the beams, suspended the ceilings between floors and added recessed lighting. Soundproofing is something that’s costly and not apparent to the eye, yet important to ensure a quiet, relaxing stay,” he says. “We also remodeled our pool to become a lounging pool where guests can rest after a long day.”

Maxence Compagnon, managing director, Napa Valley Lodge

Evidence of being in wine country is everywhere. The 3-acre Totem Vineyard, the source of grapes for Lail Vineyard’s highly regarded Sauvignon Blanc, borders the property. And Napa Valley Lodge owns a small vineyard, Founders Block. “We invite guests to join us for the harvest,” Compagnon says. “They get to participate in a unique Wine Country experience and end up with a good story for the folks back home.” Founders Block yields a barrel or 250 bottles of Cabernet Sauvignon. “We often give a bottle to guests staying in the Bella Vista Suite.”

The lodge serves a complimentary Champagne breakfast in Vintage Hall, off the pool courtyard. “We don’t have a restaurant. No need, since guests come to discover the Yountville food scene,” Compagnon says. “Within a minute’s walk, there are four restaurants, two bars and three tasting rooms. Walk a bit further and you’re at The French Laundry.”

The St. Helena hotel

Woodside both owns and manages hotels. One of the managed properties is St. Helena’s Harvest Inn, an 81-room luxury, a boutique hotel owned by City-Core Hospitality of San Francisco. Harvest Inn offers seclusion and quiet yet is within minutes of all that Napa Valley has to offer.

In 1975 Richard Geyer of K.R. Geyer Construction and Design purchased the 8-acre site and built a 20-room hotel. He planted 320 redwood trees that now tower over the grounds providing shade, ambiance and a park-like setting. The hotel’s German Tudor architecture of stucco with timber framing, leaded glass panels and stone, projects an old-world charm. More than 2 million bricks were laid to create walkways and terraces, chimneys and elaborate fireplaces. The masons—Kirk, Mark, Scott, Danny and Rich—have been immortalized with a plaque at the small brick bridge inscribed, “KIRMARSCODANRICH Wishing Bridge-December 25, 1986.” The tongue twister is a combination of the first three letters of the mason’s names. After laying all those bricks, it seems only right they should be immortalized.

Steve Gaebe, director of sales and marketing, Harvest Inn

Steve Gaebe, director of sales and marketing, brings more than 15 years of experience in the hospitality industry to the job. He previously worked as group sales manager for the Silverado Resort & Spa and was senior sales manager for the Hotel Villagio and Vintage House in Yountville.

“Harvest Inn has 81 rooms. All were refurbished two years ago,” Gaebe says. “The buildings are nestled in enclaves—The Vineyard, The Fountain, The Grove and The Manor. Twenty-four of the rooms and suites are vineyard facing and look out onto Whitehall Lane’s Leonardini Vineyard planted in Cabernet Sauvignon.” There are two pools with hot tubs—one for adults, another for families. And a fitness center, three spa treatment rooms and the signature restaurant, Harvest Table. In May, Jeff Libuano joined as executive chef. Prior to Harvest Inn, Libuano worked at The Beverly Hills Hotel, JW Marriott San Francisco, and The Lodge at Sonoma Renaissance Resort & Spa.

Harvest Inn, a luxury, boutique hotel, is located in St. Helena. [Photo courtesy of Harvest Inn]
“We host more than 50 weddings every year. The Rose Lawn, with its vineyard backdrop and view of Mayacamas Mountains, is the perfect venue to say ‘I do,’” Gaebe says. “We offer convenience for the wedding party. Guests stay here. And we can accommodate the rehearsal dinner, the wedding ceremony, the reception and breakfast the following day, all in different venues.” The inn hosts 150 other events annually. From March to November there’s a monthly wine and cigar dinner for 70-80 attendees. A recent gathering featured wines from St. Helena’s renowned Orin Swift Winery and Ashton Cigar Makers hand-rolled cigars. For the past three years, “The Napa Valley 750: The Wine Country Road Rally” has been held at Harvest Inn. Owners of vintage, limited edition Ferraris, Jaguars, Porsche and other famous makes, participate in a six-day, 750-mile drive through Northern California’s wine country. This year’s rally raised $100,000 for the St. Helena Hospital Foundation. The Harvest Inn is a happening place. As car buffs drove off, singers and songwriters arrived for the third annual “Songwriters in Paradise” (SIP). The event brought entertainers and Grammy award-winning songwriters from Austin and Nashville for four nights of music, wine and good food. Dinners were held at Alpha-Omega, Silver Oak, Frank Family and Brasswood wineries. “SIP’s a fun event,” Gaebe says. “It’s a chance to hear some of the old familiar songs and discover what inspired the lyrics.”

Michele from Boston, Stacey from Los Angeles, Tiffany from Pacifica and Andrea from Marin selected Harvest Inn for their cousins’ getaway. “Harvest Inn is so beautiful,” Andrea said on checking in. “We didn’t know where to stay. I called and spoke to Ashley at the front desk. She was so helpful. Right away I knew we had to stay here. I even brought her a small thank you gift. Tonight we’re off to Farmstead for dinner.”

The future

After 50 years of success, what comes next for Woodside Hotel Group? “We are long-term operators,” says Greg Alden. “Given the right opportunity, we are looking to expand, though there are challenges. Staffing is one. And California’s an expensive state to do business. Having said that, we are optimistic about the future. Our locations, from the vineyards of Napa to Bodega Bay, and Monterey on the coast, are unique and embrace the local culture. People are beginning to travel again. There’s much pent-up demand. They’re looking for that special experience. And that’s what the Woodside Hotel Group is all about.”

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