Executive Biographies
Chris Pulito: General Manager
Matthew Dower: Spa Director
Douglas Hart: Director of Food & Beverage
Chris Pulito: General Manager
Chris Pulito is general manager of Mirbeau Inn & Spa, an idyllic resort retreat in the pristine Finger Lakes region of Central New York. Pulito oversees all operations of the 34-room boutique resort. He also creates and implements unique programming that provides Mirbeau’s guests with life-enriching and memorable experiences. Earlier, Pulito held the positions of resort manager and spa director at Mirbeau.
Pulito has worked extensively within spas of exclusive resorts for almost 15 years. Before joining Mirbeau in 2007, he was spa director at the Four Seasons Hotel New York. He was previously spa director at Stoweflake Resort and Spa, joining the Vermont resort in 2002 to open its 50,000-square-foot spa and wellness center, and held the same position earlier at Rockresorts’ Avanyu Spa at La Posada in Santa Fe, New Mexico.
Pulito launched his career at Topnotch Resort and Spa in Stowe, Vermont. Over five years, he served in a variety of roles, including fitness, club and spa director.
A graduate of Johnson State College in Johnson, Vermont, Pulito received a Bachelor of Science in Exercise Physiology. He is a member of the New York Spa Alliance and the International Spa Association, and is an ACE Certified Personal Trainer. He resides in Skaneateles.
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Matthew Dower: Spa Director
Matt Dower is spa director of Spa Mirbeau, Mirbeau Inn & Spa’s 14,000-square-foot world-class wellness facility. Dower manages day-to-day operations of the award-winning spa, while overseeing the implementation of Spa Mirbeau’s life-balancing programs.
Prior to joining the leadership team at Mirbeau in 2007, Dower held the position of spa manager at the Willow Stream Spa at Fairmont Turnberry Isle Resort and Club in Miami, Florida from 2006 to 2007. He also worked with Red Mountain Adventure Resort and Spa in St. George, Utah.
Dower received a Masters Degree in Management of Hospitality from Cornell University’s School of Hotel Administration with a concentration in Spa Operations. He resides in Skaneateles.
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Douglas Hart: Director of Food & Beverage
Douglas Hart is the director of food and beverage at Mirbeau Inn & Spa, an idyllic resort getaway in New York’s Finger Lakes region. Hart is responsible for overseeing culinary operations for the Finger Lakes boutique retreat.
Hart’s career in hospitality began while attending graduate school at Western Connecticut State University. During this time Hart was able to learn table-side presentations and expand his knowledge of wine while attending Kevin Zraly’s Windows on the World wine education classes. Taking his career to the next level Hart relocated to Chicago working as the department head and assistant food and beverage director at the Ritz-Carlton and Four Seasons Hotels. From there Hart became general manager at the Museum of Contemporary Art in Chicago working alongside Wolfgang Puck. Hart was then appointed director of restaurants after opening the Peninsula Hotel. In 2003 Hart was recruited to Borgata in Atlantic City as the general manager of 3 Italian restaurants. From 2006 to 2009 Hart was consulting for the newly renovated Isle of Capri Casinos and Biloxi and Fort Lauderdale from 2006 to 2009. Most recently Hart worked as the food and beverage director at the Vernon Downs Casino & Hotel in Vernon, New York.
Hart holds degrees in History, Sociology and Secondary Education from Columbia University. He now resides in Camillus, New York.
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