News

Newsmakers at Black Star Farms

Several members of the team at Black Star Farms have received notable awards while other appointments have recently been made.

Kari Merz, Human Resources Manager, received her certification in SHRM-CP, a certification which acknowledges the competencies and knowledge relevant to today’s global HR professional. This certification comes from the Society for Human Resource Management (SHRM), which is the world’s largest HR professional society, representing 285,000 members in more than 165 countries. For nearly seven decades, the Society has been the leading provider of resources serving the needs of HR professionals and advancing the practice of human resource management. Ms. Merz has been with Black Star Farms for 17 years.

Dorothy DeBlasio, Catering and Conference Services Manager, was awarded Best Special Events Planner 2019 from Michigan Meetings and Events, joining their Hall of Fame.

Chad Allen has joined the management team at Black Star Farms as Property Manager, having previously held an interim Executive Director position at Freedom Builders.

Dustin Schaub has joined the events team as Event Coordinator.

About Black Star Farms

Black Star Farms offers the ultimate winery experience in the Traverse Wine Coast. Offering two locations in the heart of Northwest Michigan Wine Country, both the tasting room on Old Mission Peninsula and the flagship property near Suttons Bay provide exquisite opportunities. Both award-winning wineries provide guests the opportunity to experience some of the finest wines of the region. The Inn at Black Star Farms, nestled below a hillside of vineyards and overlooking barns and pastures, is a Select Registry “Distinguished Inn of North America” destination retreat. Featuring luxurious guest rooms with gorgeous spaces, the Inn is host to ‘Up North Get-aways,’ weddings, special events and corporate retreats. The seasonal Hearth & Vine Café on the Suttons Bay estate provides on-site catering and the opportunity for guests to experience farm to table cuisine in venues all around the 160 acres.