In 2019, Molly was instrumental in launching Canyon Ranch Woodside, a unique, spiritual retreat nestled inside Northern California’s Redwood Forest.

Prior to Canyon Ranch, she was Regional Director of Catering and Conference Services for Loews hotels. Earlier in her career, Molly held operational leadership roles at Miraval and the Enchantment Group and at Starwood, KSL, Fairmont, and the Bellagio, where she worked in sales and operations.

“I’ve worked from as far East as Bermuda and as far West as Hawaii. And I believe each position has had a tremendous impact upon the other,” she shares. This vast depth of experience is what sets Molly apart. "My experience as a former director of food and beverage, programming, and operations, equipped me with a rich understanding of how each department works—and that allows me to lead from a strategic and creative place."

Throughout her career, Molly has become known as a fixer—the one CEOs call on to take underperforming departments and make them bigger and better. “I love to create something from nothing,” she says. A people-first leader, she takes particular delight in bringing out the hunter or farmer-sides of her sales team. “I enjoy helping my team members soar—by understanding who they are, what motivates them to deliver above and beyond, and igniting in them a passion to push past their believed limitations. Of all that I have accomplished, that’s what I am most proud of."

It’s hard to believe that with this much success, Molly’s career in wellness hospitality was accidental. At a young age, growing up in the small town of Needham, Massachusetts, she wanted to work in a zoo. Realizing she could not pursue her first love of working with animals due to allergies, she took a job with a local caterer and fell in love with the meditative state that cooking delivers. However, diving deeper into the field, proved not to suit her free-spirited persona. “I like to cook, but I do not like to be measured,” she deadpans, referring to the exacting way chefs chop, dice, and prepare meals. “Becoming a chef is difficult. But I knew I wanted to stay in food & beverage from there. I wrote in high school that I wanted to be a Director of Catering in a big city hotel. I’ve done that and moved on to learn and experience more than I ever imagined.”

When not leading her sales and programming teams, Molly enjoys shopping at farmer's markets for inspiration, hiking and observing nature in her hometown of Marana, Arizona, cooking, and enjoying Harley, a blue and gold Macaw she shares with her husband.