Amy Thurston believes the common thread in all of her careers has been the focus on old fashioned customer service. A formula of efficiency and thoughtfulness where the right questions are asked and the answers considered in such a way as to obtain a uniquely personal end result. In San Francisco she held the positions of Maitre D at Bacar Restaurant and Concierge at the W Hotel. In Dubai, Emirates Airlines used her services to interview potential stewardesses using their very strict guidelines. In South Africa she was the Amukeri for Singita Private Game Reserve, where in she managed the itineraries and day to day requests of guests traveling internationally. Returning to the states she became the Operations Assistant Manager of Meadowood Napa Valley working closely on all projects related to guest satisfaction. After transitioning into a career of design, Amy started her own styling and interiors company in Kansas City where she currently lives with her family. Amy brings all of these experiences to her role as Wine Services Coordinator insuring that the thread continues.

After returning home from our journey, I took a one-year mentorship with Stan Bromley of The Four Season's. Meadowood is a unique property, as well as being an 85-room hotel it also serves as a private Country Club with 1800 members. I assisted the opening of The Restaurant, our fine dining option on the property (Michelin rated 3 stars). My primary focus was guest relations and insuring that our staff has the tools to anticipate any need a guest may have. A member of the Executive and Operations Committee, I participated in all aspects of decision making for the property.

Relais and ChateauxManagers of the itineraries and day to day requests of guests traveling internationally.

The Rah Bar is the main bar and event space for this Indian Ocean Resort. We served lunch, hosted tea and in the evenings had live music and cocktails. Departed when my tourist visa expired.

Assisting guests with dinner reservations, booking spa treatments, planning trips, and any special requests.

I assisted General Manager David O’Malley in writing the server manual. As well as guest-relations, I worked with Opentable and Micros. I had substantial input on the running of the restaurant, working closely with both managing partners. I was responsible for a staff of twenty, maintaining excellent relations with concierges as well as many other tasks.