Mission Pacific Hotel and The Seabird Resort Announce Four New Hires

San Diego’s largest oceanfront development in decades, Mission Pacific Hotel and The Seabird Resort are pleased to announce the appointment of four new team members – Ben Fairchild as Area Director of Sales & Marketing, Alison Norwood as Marketing Manager, Mina Dipalma as General Manager of Valle, and Wayne Boyington as Banquet Chef.

“We are thrilled to welcome Ben, Alison, Mina, and Wayne to our growing Mission Pacific Hotel and The Seabird Resort family,” said Michael Stephens, Area Managing Director, Hyatt Hotels Corporation.“These strategic hires will help us further position our oceanfront hotels, each with its own distinct personality, and the charming surf town of Oceanside as a desirable destination for travelers and locals alike, offering stylish accommodations, authentic amenities, and experiences, and world-class dining.”

A Hyatt veteran with 13 years of sales leadership experience, Ben Fairchild joins Mission Pacific and The Seabird as the new Area Director of Sales & Marketing. With a background spanning Park, Grand, Regency, Andaz, Thompson, and Destination brands within the Hyatt portfolio across North America, Fairchild was most recently the Area Director of Sales & Marketing for Hyatt Regency La Jolla and Hyatt Regency Mission Bay. In his new role, Fairchild is responsible for overseeing business generation and group sales, as well as setting the direction and strategy for marketing.

As Marketing Manager for Mission Pacific Hotel and The Seabird Resort, Alison Norwood is charged with supporting marketing efforts for both properties including all dining outlets. Deeply rooted in the local market, Norwood joins the team from destination marketing organization Visit Oceanside, where she served as Marketing Manager. Prior to Visit Oceanside, Norwood worked for renowned public broadcasting station KPBS before holding positions with various start-up e-commerce and marketing agencies in Downtown San Diego.

Mina Dipalma is the new General Manager of Mission Pacific’s signature restaurant, Valle, boasting over 25 years of restaurant experience. As a certified sommelier with a vast background in hospitality management, she is regarded as a food and beverage visionary, crafting outstanding experiences across Italy, Spain, and the United States. Prior to her role at Valle, Dipalma joined Hyatt as a lead taskforce manager at Thompson Savannah.

As the Banquet Chef for both Mission Pacific Hotel and The Seabird Resort, Chef Wayne Boyington brings over 10 years of hospitality experience to his new role. Boyington began his career at Hyatt Regency Atlanta, before moving on to positions with Hyatt Regency Scottsdale Resort and Spa and Grand Hyatt San Francisco. Previously, Boyington served as the Chef Tournant at Hyatt Regency Huntington Beach Resort and Spa.

For more information, please visit missionpacifichotel.com and theseabirdresort.com.

About Mission Pacific Hotel

Situated on 700 feet of pristine beachfront near the historic pier in Oceanside, CA, Mission Pacific Hotel is a beachfront sanctuary with a laid-back spirit. Relaxed and undeniably Southern Californian, the dreamscape hotel exudes serenity by the ocean in a way that puts guests into a dreamlike state. The hotel has 161 guest rooms, including 38 suites, along with immersive biking, skating, and surfing experiences, bold culinary moments from renowned Chef Roberto Alcocer, Oceanside’s only rooftop pool/bar, the Historic Graves House (as seen in the iconic “Top Gun” film), and 13,000 square feet of ocean view function space. For more information visit, missionpacifichotel.com. Follow Mission Pacific Hotel at facebook.com/missionpacifichotel, on Instagram @missionpacifichotel, and on Twitter @missionpacific_.

About The Seabird Resort

Boasting beautiful ocean estate architecture, The Seabird Resort is a grand beachside resort, reimagined. Every aspect of The Seabird experience embodies the quintessential Southern California estate lifestyle. Along with iconic ocean views, this classic seaside resort is beautifully refined, wonderfully indulgent, and picture-perfect. The resort has 226 guest rooms, including 56 suites, an expansive pool with an indoor/outdoor living room, a contemplative library, Chef Kurtis Habecker’s inventive seasonal cuisine with ingredients sourced from San Diego’s many small farms, nearly 20,000 square feet of spectacular ocean view meeting and celebration spaces, and a world-class spa offering authentic, farm-to-sea treatments. For more information visit, theseabirdresort.com. Follow The Seabird Resort at facebook.com/theseabirdresort, on Instagram @theseabird, and on Twitter @seabirdresort.