Author: Lowell Kepics

June is a special time at UCLA. It marks the end of another academic year and the start of a new stage in life for thousands of graduating students. For UCLA Conferences and Catering (C&C), it is a time to shine as they give their all to make graduation celebrations and events memorable.

“This is an incredibly special time for our campus,” said C&C Director Samantha Chan. “Many of our students attended Bruin Day and other events with their families as they were preparing to start their academic journey at UCLA. Our graduation events are a nice way to close this chapter and honor their time with us here in Westwood.”

Over the course of six intense days, the team worked to stage and support 30 events for groups ranging from 50 to 1,500, said Chan. Most were held June 16 and 17.

With so many events in such a short period of time, the team designs specific commencement menu packages with input from the Commencement Committee, which coordinates all commencement ceremonies and is comprised of departmental planners from throughout UCLA. From charcuterie boards, desserts – including 30,000 cookies – and signature punch, some of the most popular items served at these sorts of events, everything is made in-house with an emphasis on seasonal ingredients sourced from local farmers.

This year’s graduating ceremonies celebrated the accomplishments of 9,000 undergraduate students and more than 5,000 graduate students. Speakers included actor, comedian and UCLA alumnus Randall Park, who spoke at three UCLA College ceremonies, Los Angeles Mayor Karen Bass who delivered the keynote at the UCLA Anderson School of Management; and Paul Krekorian, president of the Los Angeles City Council, who addressed graduates of the UCLA International Institute.

Each year, some of the world’s leading experts in scientific and commercial topics related to tuna and tuna fisheries meet at the Lake Arrowhead Lodge. Sponsored by the Inter-American Tropical Tuna Commission (IATTC) and the Southwest Fisheries Science Center, NOAA/NMFS, the annual Tuna Conference recently made its return to the Lodge after a three-year hiatus from meeting in person.

“We’ve really missed it and we’re so happy to be back,” said Stephanie Flores, NOAA affiliate, who led the planning for 80 attendees from around the world. “The Lake Arrowhead Lodge has such a great layout and design that it feels cozy. Everything is gorgeous and the staff is amazing. Every single question we’ve had, or anything we’ve needed, they’ve just gone above and beyond… It’s just magnificent.”

It was also magnificent to mark an important milestone, said Cassiopeia Figueroa, director of sales and marketing at the Lake Arrowhead Lodge. “This was the 60th time the conference has come to the Lake Arrowhead Lodge, making it a longstanding tradition for this group and for us.”

One of the unique aspects of the conference being at Lake Arrowhead Lodge is the opportunity to disconnect from distractions, said JoyDeLee Marrow, IATTC data specialist and assistant to the head of data collection and database program – regional vessel registry manager. Participants are encouraged to engage in meaningful conversations with each other throughout the day and into the evening. This fosters a collaborative atmosphere where scientists can share their current work and gain insights from colleagues from different parts of the globe.

“Being in the woods and mountains nestled by Lake Arrowhead is extremely peaceful and allows people to completely relax and engage in constructive conversations with zero distractions from the outside world,” said NOAA fisheries biologist and conference attendee Owen Snodgrass.

In addition, attendees rave about the incredible food, said Flores, adding that delegates love participating in a hands-on culinary experience with the Lodge’s chef, something they’ve been doing for the past three decades. “Our conference goers come in, cut up sushi and make poke, and you would never see that in any other conference center,” she said. “It makes the experience special.”

The conference also includes a highly revered tuna barbecue and bonfire, which provides a delightful evening of food and camaraderie, said Figueroa, adding that she and her team love tailoring experiences for the different needs and interests of different groups.  Additionally, participants had the freedom to explore various on-site activities, ensuring a well-rounded experience for everyone, she said.

“This is an incredible group with an incredible mission, and we are so proud to be part of their legacy.”

This summer, the Lake Arrowhead Lodge is welcoming conferences, meetings, retreats and team-building events from any of our 10 University of California campuses. Other colleges and universities may also book similar events with an educational purpose, space permitting. To discuss your specific requirements, check availability and secure your booking, please call 909-337-2478.

The UCLA Hospitality team, including those from the Luskin Hotel, got a close up look at one of golf’s most coveted artifacts: the U.S. Open Championship Trophy. As one of just a handful of hotels who worked in partnership with the U.S. Golf Association (USGA) to accommodate VIPs, guests and fans attending the U.S. Open, the Luskin Hotel was part of a trophy tour organized by the USGA as a way to say thank you.

“Being part of such a monumental event in Los Angeles was an honor,” said Tony Perrone, general manager of the Luskin Conference Center and Hotel. “We were proud to share our incredible brand of service and hospitality with the USGA VIPs, guests and fans who stayed with us.”

The United States Open Championship, commonly known as the U.S. Open, is one of thefour major championships in professional golf and attracts top players from around the world. It returned to Los Angeles June 15-18 for the first time in 75 years.

The last time the event locally was in 1948 when Ben Hogan won the first of his four U.S. Opens with a 72-hole score of 276 (8 under par), two strokes better than Jimmy Demaret, at The Riviera Country Club in Pacific Palisades. This 2023 event was held roughly two miles from the Luskin Hotel.

The trophy is treated with the utmost care, requiring white glove treatment, said U.S. Open Championship Director Charlie Howe, who accompanied it to our venue on June 1. “The privilege of touching it with bare hands is reserved for the champion who earns it each year. That champion earns the right to hoist the trophy and have a little fun with it for the next year when they have it in their possession.”

This year’s winner was Wyndham Clark, 29, of Denver, CO, who stole the show to claim a one-stroke victory and add his name to the list of legendary champions.

From a hospitality standpoint, Los Angeles boasts an array of incredible properties and the Luskin Hotel, in particular, stood out as an exceptional venue for accommodations, said Howe.

“Our guests, our fans and our VIPs will love the space and love the amenities in Westwood,” said Howe. “Sitting here today, being outside in such a nice courtyard space — anywhere in this general vicinity — is great. That’s what we love, and that’s what our guests will love.”