Julie and Marla Accursio-Gibbs, co-managers of two Edgartown inns—the 8-room Sydney and the 15-room Christopher— are passionate about their roles as stewards of these totally updated, boutique properties. Both venues are part of the relatively new Lark Hotel Management Group, known for stylish design, modern amenities, attentive service, and a strong sense of fun.

Julie and Marla are still new to the Island but have always dreamed of managing their own locations after working in hotel sales and operations in the Florida Keys, Cayman Islands and New York City. Here they talk to The Vine about their new roles, Island hospitality and going the extra mile for their guests.

What made you say yes to this opportunity?

Julie: Both of us have degrees in hotel management so it was always a goal to manage a hotel. And, being able to take over not one, but two properties, and do it together in such a beautiful place...it was a no-brainer!

Marla: We are also both in love with design. When Lark said they wanted to bring a Caribbean vibe to the Vineyard, I said, oh this is fantastic, because it plays off of everything we like to do.

How is it going so far?

M: Oh, we are the buzz in Edgartown!

J: We are pretty much sold out every day since we opened. So it has been nonstop.

How would you describe 
The Christopher?

M: Sophisticated, stylish, everything that the Vineyard needs and wants.

J: Traditional architecture with high-end design, state-of-the-art amenities, with a touch of mischief. That’s is what makes us unique.

Tell us about this mischief.

M: We are very detailed when we take a reservation. We try to find out, what are you doing on the Vineyard, is it your first time, are you coming here to celebrate something? And I tell you what, at Sydney we have had a whole round of people get engaged. It is like the romantic getaway.

J: We play off those details and then we can place something special in their room, or make reservations where we know they want to go. Guests are pleasantly surprised by how much a little gesture can do for them.

M: We create the breakfasts and snacks ourselves. Here at the Christopher, we do small, creative breakfast plates for our guests. At Sydney we create treasure breakfast baskets, ready for the guests whenever they wake up.

Any challenges?

J: We’re on an Island. If you are coming from a city like New York, as we were, when you order something, it is delivered the next day. Here, it takes longer. So there are different logistics when it comes to getting supplies. But everything else has been wonderful.

Greatest satisfaction?

M: Happy guests means happy me and happy Julie!

Paula Lyons is a former ABC and CBS television consumer journalist who is now semi-retired and lives in Vineyard Haven.