Sooke, British Columbia, Canada, May 20, 2026 – Set against the untamed coastline of Vancouver Island’s west coast, iconic oceanfront retreat Sooke Harbour House is entering a bold new era. Today, the celebrated boutique hotel announced new ownership and a new management team committed to restoring the property as one of British Columbia’s premier culinary and luxury travel destinations. The revitalization includes extensive upgrades across the 28-room inn highlighted by a new waterfront wedding pavilion, a state-of-the-art chef’s kitchen anchoring an inspired new culinary program focused on seasonal West Coast ingredients, the launch of the community-focused Garden Café, a 50-seat climate-controlled wine cellar, and fully reimagined guest rooms and dining spaces designed to reconnect visitors with the hotel’s legendary West Coast hospitality.

With decades of hospitality industry experience, new owner, Luke Evanow, is the CEO of Catalog Hospitality, the Canadian multi-brand group of boutique hotels, destination restaurants, and lifestyle-oriented spaces designed to foster community, creativity and memorable guest experiences. Since Catalog Hospitality (in partnership with Krystal Growth Partners) acquired SHH acquired Sooke Harbour House in July 2025, Evanow has overseen every aspect of the property’s transformation.

“I am incredibly excited to welcome Sooke Harbour House to Catalog’s family of successful hospitality businesses,” said Luke Evanow. “It is a spectacular property with a fascinating history and huge potential. We have already completed significant guest room upgrades and have revamped the culinary program to refocus on local ingredients and purveyors. We’ll continue to improve the guest experience in the coming year, including plans for a full-service luxury spa to be opened in early 2027.”

Heading up Sooke Harbour House’s management team, General Manager Danielle Carriere brings more than 15 years of hospitality leadership experience to the role. Her career spans globally recognized brands as well as distinguished independent properties, including Cabot Cape Breton in Nova Scotia and The Muir Hotel—a Forbes Four-Star property in Halifax. Most recently, Carriere served as Director of Operations at The Dorian Hotel in Calgary, Alberta, a Michelin One Key property.

At the helm of the property’s next-generation culinary program is Chef de Cuisine Brianna Burke. A graduate of the Pacific Institute of Culinary Arts in Vancouver, Burke has more than a decade of combined front- and back-of-house experience. Her experience includes time as Chef de Partie at Halcyon Hot Springs Resort in British Columbia, where she honed a deep appreciation for West Coast ingredients and seasonal, ingredient-driven cuisine.

“The new Sooke Harbour House team is an impressive mix of real-world experience, passion, vision and an unmatched entrepreneurial spirit,” continued Evanow. “If the overwhelmingly positive response from guests at our recent community grand opening is any indication, we are on the right track to making this property one of the most sought-after destinations in British Columbia.”

BETHESDA, Md., May 19, 2026 /PRNewswire/ -- Hotels have become cultural markers, shaping how people want to live, not just travel. Marriott Bonvoy Boutiques brings this shift to life with the launch of Design Shop. The inaugural hotel collections are anchored by W Hotels and Westin Hotels & Resorts, with new destination-themed and brand-led collections to come later in 2026.
"Hospitality doesn't end at check-out anymore. Design Shop reflects how we're expanding the role of our hotels and destinations from places you stay to sources of inspiration you choose to live with. Marriott Bonvoy is shaping what modern hospitality looks like from hotel to home," said Peggy Roe, Executive Vice President and Chief Customer Officer, Marriott International.

W Hotels Living

W Hotels Living debuts with a collection created in collaboration with the architecture and design studio Rockwell Group, inspired by the brand's newly transformed global flagship, W New York – Union Square, which the studio also redesigned. Drawing from the property's bold reimagination, the collection reflects a defining expression of the brand's detail-driven design evolution and draws on the hotel's rich textures, tones, and energy to bring its distinctly modern spirit into the home. Key pieces include a custom headboard and platform bed in four colorways, an upholstered modern bench, dual-finish nightstands, and a bold floral rug, complemented by sculptural lighting, stylish art, and decorative accents such as glass vases, trays and bookends, that reflect the brand's signature color-blocking approach, and layered, design-led aesthetic.

Westin Hotels & Resorts Living

As hospitality's global leader in wellness for more than a decade, Westin Hotels & Resorts Living extends the brand's long-standing commitment to well-being beyond the stay, offering a thoughtfully designed collection that helps guests create a restorative environment at home. Rooted in Westin's focus on sleep and restoration, the collection features calming, neutral palettes, natural materials, and timeless silhouettes. Key pieces include an upholstered headboard, minimalist wood nightstands, several earth-inspired rugs, textured and patterned throw pillows, and decorative pieces from catchalls and trays to vases. Designed to complement Westin's existing Sleep Well essentials from Marriott Bonvoy Boutiques, the collection comes together as a fully layered sleep environment that supports rest and relaxation.

Expanding beyond hotel-inspired collections, Design Shop will also introduce destination-driven drops, beginning in June 2026 with a collection inspired by the French Riviera. Designed for entertaining and everyday living, the assortment will include serving trays, platters, linens, vases, and wine goblets that reflect the region's relaxed, coastal style. In the fall, JW Marriott Living will debut inspired by the JW Marriott Hotel Tokyo, further extending the series of brand-inspired collections.

The Design Shop is now available at MarriottBonvoyBoutiques.com.

Oshkosh, Wis. – April 20, 2026 – Continental Laundry Solutions recently added four team members to support customer care, accounting and training initiatives: Cori Baier as equipment order processing specialist; Jessica DesRochers as instructional designer; Joe Rollar as head of technical learning; and Ethan Whitney as accounts receivable/billing specialist.

“The addition of Cori, Jessica, Joe and Ethan strengthens our ability to serve customers and expand training,” said President Mike Floyd. “We’re excited to have them on board and look forward to their impact as we continue to grow.”

Baier, who joins Continental as equipment order processing specialist, fosters strong relationships with customers and is a key liaison between Continental staff and distributors. On a daily basis, Baier processes customer equipment orders, responds to customer inquiries and provides order follow-up and tracking. She joins Continental with 10 years of customer care experience.

DesRochers brings a solid background in technical education and user-centered design to her role as instructional designer. A licensed educator with nearly two decades of experience in curriculum development and digital media, she specializes in translating complex subject matter into accessible, high-impact learning content. At Continental, she oversees the development of learning materials within the corporate management system and provides strategic design support to ensure visual consistency across the brand's educational and marketing platforms. She holds a bachelor’s degree in education from Brevard College, in Brevard, N.C.

Rollar, who joins Continental as head of technical learning, leads the company’s national technician training strategy, including qualification standards and academy development initiatives. Rollar oversees curriculum design, instructor development and assessment strategy and is charged with implementing competency validation systems aligned with field performance metrics. Rollar holds a bachelor’s degree in business administration and management from the University of North Carolina at Greensboro.

Whitney brings two years of finance experience to his role as accounts receivable/billing specialist. In this position, he prepares and distributes accurate, timely invoices for Continental products and services, helping ensure efficient billing operations and strong customer relationships. Supporting multiple departments, Whitney collaborates closely with team members to maintain precise accounts receivable records and uphold financial accuracy across the organization. He earned his bachelor’s degree in business administration from the University of Wisconsin–Platteville.
To learn more about Continental’s products, services or career opportunities, visit www.continental-laundry.com or call 800-256-1073.

Vancouver, BC (May 14, 2026) – Notch8 Restaurant & Bar at Fairmont Hotel Vancouver enters a new chapter with the launch of fully refreshed menus across breakfast, lunch, dinner, and Sunday brunch, including a new à la carte brunch offering. Rooted in classic French technique and shaped by Pacific Northwest ingredients, the update signals an evolution for the hotel’s signature restaurant.

At the heart of a Vancouver landmark, Notch8 brings its 87-year story to life through food and drink. Inspired by Château-style architecture and the golden age of railway travel, the experience blends heritage with a contemporary West Coast sensibility.

Under the direction of Executive Chef, Mike Reid, the culinary program emphasizes precision, seasonality, and regional sourcing, while paying homage to the chefs who helped define the hotel’s legacy, including former Executive Chef, Robert LeCrom.

That balance of past and present is reflected throughout the menu. Highlights include a Seafood Chowder built on crab bisque with prawns, salmon, and mussels, alongside Steelhead and Scallops Grenobloise, showcasing the exceptional quality of Pacific Northwest seafood. French tradition remains central, with timeless dishes such as Duck à l’Orange, Foie Gras & Fig Terrine, and Steak au Poivre, while a contemporary West Coast perspective is expressed through plates like Bison Cru and a reimagined Tuna Niçoise with seared ahi.

Menus across all dayparts balance refinement with approachability, from shareable plates like Mussels Frites and Baked Brie en Cocotte to nostalgic desserts, including a flambéed Baked Alaska and Gâteau Basque.

The bar program complements the offering with era-inspired cocktails – revisiting pre- and post-prohibition classics and celebrating decades of the hotel’s history through modern interpretations.

For a more immersive experience, the “À Toi!” tasting menu offers a curated, multi-course journey led by the kitchen.

“The chateau that inspired this building was always about grand hospitality,” says Executive Chef, Mike Reid. “This menu is our interpretation of that tradition, using the ingredients and flavours that define our region.”

The new menus are now available at Notch8 Restaurant & Bar, located within Fairmont Hotel Vancouver.