About
Executives
As a pivotal part of the local community, our Hotel Executive Committee understands the importance of inspiring our staff to deliver outstanding service.
President & Managing Director
Dant Hirsch
Dant Hirsch comes to Ocean House Collection from Six Senses Hotels Resorts and Spas where he was General Manager of the New York property, leading the development of luxury guest rooms, condominiums, a membership club and food and beverage concepts. With extensive experience in luxury, Forbes Five-Star and AAA Five-Diamond properties, Hirsch served as General Manager at The Dominick in New York, Faena Miami Beach and Regional General Manager of the Americas for COMO Hotels and Resorts.
Earlier in his career, he was Hotel Manager and Director of Operations for St. Regis Hotels and Resorts in Miami and Kauai. In addition, he served in leadership positions at the RitzCarlton Sarasota and Tigh-Na-Mara Seaside Resort in British Colombia. Hirsch received his bachelor’s degree from Penn State University, where he was a Schreyer Scholar. He also holds a higher education certificate from Cornell University.
Resort Manager
Louis Shapazian
Louis Shapazian began his hospitality career at the Boston Harbor Hotel, followed by roles with Four Seasons Hotels & Resorts in Vail, CO and Las Vegas, NV. Then came a series of roles at Ocean House, including Guest Relations Manager, Assistant Director of Housekeeping and Member Relations & Guest Experience Director before being appointed Director of Rooms in 2019.
Group Director of Food and Beverage Operations
Gabrielle Clark
In late 2019 Gabrielle Clark joined Ocean House from Kokomo Private Island resort in Fiji, where she was food & beverage director. Prior to that, she served as beverage director during the opening of Washington D.C.’s stylish Watergate Hotel and held previous roles across the United States, from Fontainebleau Miami Beach to The Little Nell in Aspen.
Group Director of Sales & Marketing
Brian Honan
Brian brings more than 35 years of luxury experience to Ocean House Collection. His past positions include sales and marketing leadership roles with Four Seasons, Ritz Carlton, The New York Palace, and The Plaza, all in New York City.
Brian and his family have a long history and affinity with Westerly and Watch Hill, having maintained a residence here since 1985. In his free time Brian loves hiking, kayaking and exploring all the Rhode Island coastline has to offer.
Executive Chef
Terence Feury
A culinary veteran of more than 25 years, Chef Terence Feury joined Ocean House as Executive Chef in 2023. In addition to serving on Ocean House Collection’s executive committee, Chef Feury oversees culinary operations including all restaurant outlets.
Prior to joining Ocean House, chef Feury served more than seven years at Forty 1° North in Newport, Rhode Island as Executive Chef and Food & Beverage Director. Prior to this, he was a Philadelphia-based culinary consultant executing training, organization and culinary programs for hospitality and restaurant clients. His extensive industry experience includes positions as Chef, Owner and Managing Partner or Tavro 13 in New Jersey; Executive Chef of Fork and Striped Bass, both in Philadelphia; and The Ritz Carlton in Georgetown, Washington D.C. He began his esteemed career at Le Bernardin, the lauded New York Times four-star and Michelin three-star restaurant in New York City.
Group Director, Talent Acquisitions
Ginger Dubois
Ginger Dubois is Director of Talent Acquisitions for Ocean House Collection. Ginger brings extensive experience in both recruitment and a vast understanding of the hotel business. She worked for Hyatt hotels at resorts in Grand Cayman, Palm Springs, Jamaica, and Atlantis Resort in the Bahamas.
Ginger also served as a General Manager of the Margate resort in New Hampshire, a property with seasonal labor challenges. Ginger most recently was the Corporate Director of Talent Acquisitions at Ocean Properties Hotels & Resorts. Here she facilitated all the international staffing in a myriad of visa programs as well spearheaded the US worker recruiting and leadership development.
She earned her first degree from Johnson & Wales University for Culinary Arts. Later, she attended the esteemed Isenberg School of Hospitality at University of Massachusetts Amherst and more recently earning her bachelor’s degree in Applied Studies at Granite State College.
Please contact Ms. Dubois direct should you be considering a new position, a career change or to refer those with an interest in hospitality. She can be reached direct at 401-548-7107 or talent@oceanhouseri.com.