Four Seasons Hotel Los Angeles at Beverly Hills Celebrates Global Wellness Day on June 13

Published on : Friday, May 29, 2015

cq5dam.web.press.400.keepaspectratio (4)Four Seasons Hotel Los Angeles at Beverly Hills will be actively participating in Global Wellness Day on June 13, 2015 through a variety of spa, fitness, and food and beverage initiatives with celebrity experts. General Manager Michael Newcombe is very passionate about Global Wellness Day, as he also oversees all 38 Four Seasons Spas in the Americas.

Global Wellness Day is a special day that reminds the entire world of the importance of living well, encompassing everything from exercise and beauty treatments to spiritual teachings and ways of thinking, and the harmony between body and spirit. This is a social movement without any commercial purpose, celebrated around the world on the second Saturday of June every year. Four Seasons Hotels and Resorts decided to partner with Global Wellness Day to highlight the company’s vast wellness initiatives and outstanding Spas within the portfolio.

“We all want to be healthy, look good and live a good life, both physically and spiritually,” says Belgin Askoy, Global Wellness Day Founder. “Four Seasons shares these values and we are thrilled that they are supporting this worldwide initiative.”

Wellness at The Spa
Four Seasons Hotel Los Angeles at Beverly Hills has secured famed yogi and wellness ambassador Rainbeau Mars to lead a Sunrise Yoga session on the Hotel’s rooftop helicopter pad. This will be the first time in the history of the Hotel for an event to be conducted on the exclusive helipad, which features 180 degree views of the city. Charlene Florian from the Kerstin Florian spa line, who has been involved with Global Wellness Day since its inception, will lead a wellness talk after the Sunrise Yoga. In addition, the exclusive energy healer Jeannette von Johnsbach from the Spa at Four Seasons Hotel Los Angeles will lead a group BioMeditation class. The day will conclude in the afternoon with a Blue Fusion Class by celebrity trainers from Blue Clay Fitness.

The Spa at Four Seasons Hotel Los Angeles will also donate USD 10 from each Summer Citrus Detox treatment on June 13 to Global Green, a leading pan-global environmental charity supported avidly by many guests of Four Seasons Hotels and Resorts, including celebrities. The organic treatment uses orange lemongrass oil incorporated with coconut, jojoba and GMO-free soy, with a unique method of silicon cupping to encourage a body detox with a slimming effect.

Wellness Menus at Culina, Modern Italian and Cabana Restaurants
In addition, the Hotel’s culinary team will offer complimentary fresh green juices, made in house, available in the lobby on the morning of June 13 from 5:00 to 8:00 am for Hotel guests. Executive Chef Cyrille Pannier has also created special breakfast, lunch and dinner Wellness Menus for Saturday, June 13, in which USD 1 of each menu item sold will benefit Global Green.

The Wellness Breakfast Menu at Culina and Cabana restaurants will include multigrain Irish oats with red quinoa, farro and berry compote; Sinless Benedict with an organic poached egg, thick cut tomato, kale and salsa; and the First Burrito of the Day with a whole wheat tortilla, scrambled egg whites, tomato, quinoa, black beans, avocado and almond milk mozzarella. The Wellness Lunch Menu at Culina, Modern Italian will include the chopped vegetable and farro salad, turkey burger and branzino. The Wellness Lunch Menu at Cabana Restaurant by the pool will include the Antioxidant Salad, grilled Japanese eggplant, and seared salmon with quinoa. The Wellness Dinner Menu at Culina will feature the Tricolore Salad; polpo alla griglia – grilled octopus with black chickpeas; and linguine alla Bolognese, whole wheat pasta with turkey ragu and pesto sauce.

The Hotel will also have wellness initiatives for employees, including antioxidant juices and smoothies, mini massages and healthy dishes in the employee cafeteria, such as quinoa chili rellenos, grilled Japanese eggplant, tofu curry with farmer’s market vegetables, and a Vietnamese chicken and rice noodle salad.

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