BIOS

DAVID BOWD  Chief Executive

David Bowd has over 29 years of experience in the hospitality industry having worked in numerous hotels in the United Kingdom, Australia and, for the past seven years at the corporate level in the U.S.  David is now making his own imprimatur on the industry, as Chief Executive and Co-Founder of Salt Hotels, a burgeoning collection of boutique properties that redefine the concept of a classic bed and breakfast with a fresh, contemporary approach. 

The foundation for Salt Hotels was laid in 2011, when David and his partner Kevin O’Shea purchased a historic 15-bedroom inn located in the heart of Provincetown, Massachusetts which they transformed from a dated B&B into the town’s first boutique inn, Salt House Inn. Opened in May 2013, Salt House Inn turned the traditional idea of a “bed and breakfast” on its ear and immediately enjoyed immense success.  The Inn was named to Condé Nast Traveler’s Hot List 2014,” included in Travel + Leisure’s Annual compendium “The World’s Greatest Hotels 2014,” and honored with a Boston Magazine “Best of Boston” award for Best New Inn 2013. Salt House Inn is now the flagship for the Salt Hotels brand, which currently operates three properties in the U.S. in addition to management consultant services and has a healthy pipeline of development.

David started his ground-up career holding various positions for hospitality giants, Hilton and Marriott in his native U.K. before taking his first General Manager position in 2001 for Thistle Hotels. Three years later, David was recruited by then Ian Schrager Hotels as General Manager of St Martins Lane in London. Quickly thereafter in 2004, David was promoted to Regional Vice President for Europe overseeing both Sanderson and St Martins Lane where he successfully worked on repositioning Sanderson as a market leader. In just two years the hotel was voted “2006 hippest hotel in Europe” by TripAdvisor readers and travel experts, while Travel Weekly pronounced it the fourth coolest UK brand.

David’s successful work in London led to his promotion to Senior Vice President of Operations at the corporate offices in New York. In this position he oversaw the day-to-day operations for eleven Morgans Hotel Group properties comprised of 3073 rooms. In 2009, David assumed the role of Managing Director at The Ian Schrager Company. Working directly with Ian, David developed the operational structure for two new brand concepts and oversaw the sale and handover of the Gramercy Park Hotel in New York.

Most recently David was the Chief Operating Officer for Andre Balazs Properties, a position he held since 2011. Aside from directly supporting the company’s founder Andre Balazs, he oversaw the management of nine uniquely positioned hotels including the Standard brand and the iconic Mercer in New York, Chateau Marmont in Hollywood and recently opened the highly acclaimed Firehouse in London.

Originally from the English village of Salt, which partly inspired the brand’s name, David and Kevin O’Shea split their time between New York City and Provincetown. When in Provincetown, the couple resides in The Martin House, the oldest (and supposedly most haunted) house in town, to which they have given new life to through a thoughtful, authentic renovation.  David has humbly accepted the invitation to judge the highly coveted “Restaurant & Bar Design Awards,” which will be announced in September 2015 at the publications annual awards gala in London.

KEVIN O'SHEA  Creative Director

Graduating with his B.F.A. in Interior Architecture from the prestigious Rhode Island School of Design, Kevin pursued a career in corporate hotel design in New York City, working first for Starwood Hotels and Resorts where he helped launch the design initiatives for the newly-acquired Le Meridién brand in 2006. Kevin then went on to join the corporate design team at Morgans Hotel Group where he oversaw various aspects of interior design in the existing portfolio as well as many new projects during his tenure.

Kevin's passion for the Morgans brand and ability to make his own mark on these venerable hotels is evident in such projects as the Sky Terrace at Hudson Hotel in New York City and Agua Spas in Scottsdale, Arizona and Los Angeles, California that he redesigned. After his tenure with Morgans, he went on to create his own firm, Kevin O’Shea Designs, LLC, a full service interior design studio specializing in hospitality and residential projects.

In 2011, Kevin O’Shea and his partner David Bowd purchased a historic 15-bedroom inn located in the heart of Provincetown, Massachusetts. The dated property provided a blank canvas to showcase Kevin’s design expertise transforming the outmoded guesthouse into the town’s most stylish hostelry with its own original take on traditional colonial aesthetics. Since opening, the property has received numerous accolades. Salt House Inn was named to the “Condé Nast Traveler’s Hot List 2014,” it was included in Travel + Leisure’s Annual compendium ‘The World’s Greatest Hotels 2014,’ and honored with Boston Magazine’s “Best of Boston” award for Best New Inn 2013.

The immense success of Salt House Inn was the foundation to launch Salt Hotels, a burgeoning collection of boutique properties that redefine the concept of a classic bed and breakfast with a fresh, contemporary approach. Salt House Inn is now the flagship for the Salt Hotels brand, which currently operates three properties in the U.S. in addition to management consultant services and has a healthy pipeline of development.

As the company’s Creative Director, Kevin oversees all creative aspects of the company from the guest room and public space interiors to the branding, imagery, and guest amenities.  Kevin’s design philosophy for Salt Hotels centers on celebrating the original architectural details and being true to the setting’s sense of place, while energizing the interiors with a novel interpretation that engages and welcomes guests.

Kevin O’Shea Designs has also successfully completed the much talked about Joon Bar + Kitchen in Provincetown. A 64-seat restaurant, located in the fashionable West End, Joon Bar + Kitchen was a complete top to bottom renovation that launched in the summer of 2014 to rave reviews from The New York Times. In addition to the Salt Hotels projects in development, he is also currently working on a 250-seat multi-concept restaurant in Boston’s West Roxbury neighborhood slated to open in mid-2015.

As one would expect, his own abode is remarkable and has received media attention. In July 2010, Kevin and David acquired The Martin House, also in Provincetown, Massachusetts, an 18th century home which had been used as a fine dining restaurant for 30 years prior to its sale. Kevin embarked on an intensive yearlong restoration and renovation of the property which they now call home.  It has been featured extensively in The New York Times and This Old House Magazine.

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