INSIDER | Indulge 2024

INSIDER—

A FROMMESSAGE FHxD

NEW YORK, NY —

As much as design, architecture, and people play a role in connecting travelers to a destination, food and beverage takes that experience to a whole new level. Our love of cuisine and cocktails is as diverse as the world is big. The ingredients can be authentic and truly embody a sense of place. The settings can be whimsical in unexpected ways, and the sights, smells and tastes can stir our emotions back to different periods of our lives.

This issue of INSIDER is entitled Indulge . We brought this theme back for a second year as the world of food and beverage is in a constant state of evolution and inspiration. Whether it’s a seasonal changing menu, an up-and-coming Chef being acknowledged, or an entirely new dining concept, Indulge focuses on unique offerings from a select group of properties around the world.

More and more, experiences are at the heart of travel and some highlights from this issue focus on these unique offerings. Get hands-on at Angsana Corfu Resort & Spa with a traditional Greek pita making class and lessons on “elliniko kafe,” also referred to as classic Greek Coffee. Dine amongst 3,500 rare and unique tequila bottles housed in a stunning glass structure at Chablé Yucatán. Experience all things wine during the “Oenophile’s Escape,” a multi-day journey throughout California’s wine country at Meadowood Napa Valley, and the Concorde menu at Brooklands by Claude Bosi at The Peninsula London, was awarded two Michelin Stars in just three months, with three dishes served within an unfussy one hour dining experience. Now that’s speed.

Explore all the great offerings in this issue of INSIDER . Happy reading and good eating!

Lace Miller HEAD OF DINING FOUR HUNDRED

SAVOR THE FLAVORS

OF ANGSANA CORFU RESORT & SPA

PAGE 06

ONE OF THE LARGEST TEQUILA COLLECTIONS

AT CHABLÉ YUCATÁN

PAGE 11

THE NEW MICHELIN STAR CHEF

AT LE BARTHÉLEMY HOTEL & SPA

PAGE 14

THE OENOPHILE’S ESCAPE

AT MEADOWOOD NAPA VALLEY

PAGE 19

EXPERIENCE A TRAVELLER’S

AFTERNOON TEA

AT RAFFLES DUBAI

PAGE 22

VINTAGE SPIRITS AT Z BAR AT THE PENINSULA CHICAGO

PAGE 27

HIDDEN LUXURY IN THE HEART OF SYDNEY

AT CAPELLA SYDNEY

PAGE 30

GREAT VIEWS & FLAVOURS UP IN FLUTE

AT BROADWICK SOHO

PAGE 35

LE VAUX EXCLUSIVE ROOFTOP

AT FOUQUET’S NEW YORK

PAGE 38

GALLADA & TOPSIDE BAR AT THE PENINSULA ISTANBUL

PAGE 43

AMBROSIANA PINACOTECA: HIDDEN TREASURES

AT PALAZZO CORDUSIO A GRAN

MELIÁ HOTEL

PAGE 46

LOBBY BAR

AT NOBU HOTEL MIAMI BEACH

PAGE 50

A FIRST-CLASS CULINARY JOURNEY

AT THE PENINSULA PARIS

PAGE 55

JULIAN’S FRENCH CARIBBEAN FUSION

AT QUINTESSENCE HOTEL

PAGE 58

TRADITION REINVENTED AT ONE&ONLY PORTONOVI

PAGE 63

TWO MICHELIN STARS IN RECORD SPEED

AT THE PENINSULA LONDON PAGE 66

THE BEST ITALIAN RESTAURANT IS IN PARIS! AT LE ROYAL MONCEAU - RAFFLES PARIS

PAGE 69

A JOURNEY THROUGH THAILAND’S FLAVORS AT BANYAN TREE MAYAKOBA PAGE 70

DELIGHT YOUR SENSES IN PUEBLA AT BANYAN TREE PUEBLA PAGE 74

A NEW CULINARY ODYSSEY AT LA SIGNORIA CALVI PAGE 77

CELEBRATE THE COCKTAIL AT NOMAD LONDON PAGE 78

BOUBALÉ A JOURNEY THROUGH ESTERN EUROPE

AT LE GRAND MAZARIN PAGE 83

STREET FOOD TOUR AT ANANTARA PLAZA NICE HOTEL PAGE 86

SAVOR FLAVORSTHEOF ANGSANA CORFU

ANGSANA CORFU RESORT & SPA

CORFU, GREECE —

Aculinary extravaganza awaits at Angsana Corfu Resort & Spa with new offerings for globetrotting gourmands. Beginning this spring, the landmark resort introduces hands-on food and beverage experiences, from a traditional Greek pita-making class and Corfiot beer tasting, to wild feasts and lessons on “elliniko kafe,” also known as the classic “Greek coffee.”

“I’ve always been deeply inspired by the beauty and abundance of nature, and I’m an advocate of the Corfiot gastronomical heritage. As executive chef of Angsana Corfu, I collaborate with local farmers, fishermen and artisans and meticulously handpick ingredients to craft a culinary odyssey that tantalizes the palate and reflects the essence of Corfu. Every restaurant in Angsana Corfu has been designed to offer an orchestrated culinary experience that takes guests on a journey through Corfu’s landscapes, history and culture.”

— Tassos Andriotis

CHEF

ANGSANA CORFU RESORT & SPA

CHABLÉ YUCATÁN CHOCHOLÁ, YUCATÁN FOUR HUNDRED BY DESIGN HOTELS AND RESORTS

CHOCHOLÁ, YUCATÁN —

If there is a drink that identifies Mexico worldwide, it is tequila. Ixi’im restaurant, which received the 2018 Prix Versailles as the most beautiful restaurant in the world, features a stunning glass structure with more than 3,500 tequila bottles. While the number is surprising, so too is the rarity and age of their labels.

CHABLÉ YUCATÁN

ONE OF THE LARGEST TEQUILA COLLECTIONS

“Picture this: I arrange a shot alongside coffee beans in a flute glass, letting them meld together for a half hour. As my guests lean in, the aroma whispers tales of cherished bakeries or conjures the bold essence of a carajillo. Captivated, they’re eager for the secret. That’s when I share the magic behind the blend.”

— Jorge Bargas

RESTAURANT SOMMELIER CHABLÉ YUCATÁN

CHABLÉ YUCATÁN CHOCHOLÁ, YUCATÁN

FOUR HUNDRED BY DESIGN HOTELS AND RESORTS

SAINT-BARTHÉLEMY —

Le Barthélemy entrusts its kitchen to Michelin-starred Chef Jérémy Czaplicki. His French-Mediterranean cuisine, emphasizes finely-honed cooking techniques and vibrant acidity. Chef Czaplicki brings an eco-conscious approach to guests, emphasizing zero waste cooking, and the essential role of local producers including fishermen, to offer a gastronomy experience in a sophisticated setting that features live music.

LE BARTHÉLEMY HOTEL & SPA

THE NEWSTARMICHELIN CHEF

“The Barthélemy is a splendid hotel, and the Amis St. Barth restaurant is a divine haven where we ensure to present our guests with authentic cuisine, conceived with all our sensitivity and in reverence to the environment that surrounds us. I’m passionate about highlighting the richness of French products. It’s by drawing inspiration from what’s around me, what drives me — by combining memories and spontaneous desires — that my cuisine is born.”

— Jérémy Czaplicki CHEF LE BARTHÉLEMY HOTEL & SPA

MEADOWOOD NAPA VALLEY ST. HELENA, CALIFORNIA

THE ESCAPEOENOPHILE’S

MEADOWOOD NAPA VALLEY

ST. HELENA, CALIFORNIA —

Tucked in the private, forested hillsides of the Napa Valley is The Wine Center—an amenity unique to Meadowood and led by venerable wine authorities Kelli White and Sarah Bray. Guests can tailor a single class to the proclivities of their palate, or take part in an “Oenophile’s Escape,” a multi-day journey throughout the valley taking them behind the scenes with luminary winemakers, deep into vineyards with viticulturists, and back to the table over curated dinners that explore the nuances of wines from the Napa Valley and beyond.

“The Wine Center is the latest chapter in Meadowood’s long tradition of wine education. We love to create special moments for our guests, whether it’s access to an unforeseen part of the valley, a hands-on adventure in wine growing, or just a truly fabulous tasting.”

— Kelli White DIRECTOR OF EDUCATION THE WINE CENTER AT MEADOWOOD

EXPERIENCE A TRAVELER’S AFTERNOON TEA

RAFFLES DUBAI

DUBAI,

UNITED ARAB EMIRATES —

Raffles Dubai’s Traveler’s Themed Afternoon Tea is hosted daily at Raffles Salon. Inspired by the iconic pyramid and Traveler’s Palm logo, this lavish affair blends Eastern and Western delicacies, highlighted by the exquisite Original Nina’s Marie Antoinette Tea. This sophisticated experience offers gourmet treats and enchanting activities for children, promising a memorable indulgence for all.

“Our new Traveler’s Themed Afternoon Tea represents the pinnacle of luxury, inspired by our iconic pyramid and the Traveler’s Palm. This experience invites guests to savor free-flowing tea or coffee and a selection of gourmet savories like Smoked Salmon Canapés and Royal Chocolate Cake, embodying a journey of taste. It’s a testament to our dedication to offering memorable, luxurious experiences.”

— Afif Salibi

GENERAL MANAGER

RAFFLES DUBAI

CHICAGO, ILLINOIS —

Travel back in time to the ‘50s, ‘60s, ‘70s, and ‘80s by sipping on rare vintage spirits at Z Bar at The Peninsula Chicago. With spirits such as vodka and bourbon bottled in those decades, Z Bar introduces a limited-time handcrafted cocktail menu in May that will make spirit connoisseurs swoon.

THE PENINSULA CHICAGO

VINTAGEATSPIRITS Z BAR

“We have sourced extremely rare spirits that one cannot simply purchase at a liquor store. These vintage spirits will be used in elevated Old Fashioneds, Manhattans, and Martinis. The new cocktail menu will be available until the vintage spirit bottles run dry.”

— Gabor Fodor BEVERAGE DIRECTOR THE PENINSULA CHICAGO

SYDNEY, AUSTRALIA —

Originally built in 1912, the historic Department of Education building underwent a significant transformation, reawakening as Capella Sydney in March 2023. Located on the ground floor, the awardwinning Brasserie 1930 offers a dining experience of grandeur and sophistication. Set amidst landmark architecture, it presents modern brasserie classics and an extensive wine list, all within a vibrant inner-city ambiance.

HIDDEN LUXURY IN THE HEART OF SYDNEY

CAPELLA SYDNEY

CAPELLA SYDNEY SYDNEY,

CAPELLA SYDNEY SYDNEY,

“The Capella brand is synonymous with luxury, excellence in the craft of hospitality, and cultural immersion. Brasserie 1930 offers guests a world-class dining experience in a setting that is second to none. The menu heroes small, independent farmers and growers to celebrate the best of Australian produce.”

— Marc Von Arnim GENERAL MANAGER

SYDNEY

CAPELLA

GREAT VIEWS & FLAVOURS UP IN FLUTE

BROADWICK SOHO

LONDON, UNITED KINGDOM —

Broadwick Soho opened its doors last November and its beautifully designed, top-floor dining bar is yet to launch its wraparound terrace. For this upcoming occasion, Flute, pegged as the ‘crown Jewel’ of the hotel, is launching a new menu with elegant comfort bites, more substantial classics as well as British finest seafood. Think oysters, fried chicken bites and grilled Scottish salmon.

“In our offerings, both food and drink, we aim to reinvent the classics with a creative flair. The steak tartare holds a special place for me. It’s crafted from the finest Hereford beef and elevated with a topping of aged Parmesan and a generous sprinkle of grated truffle. This combination results in an exceptional depth and complexity of flavour, making it a dish I crave time and again.”

— Joshua Gardner

EXECUTIVE DIRECTOR

BROADWICK SOHO

LE VAUX ROOFTOPEXCLUSIVE

FOUQUET’S NEW YORK

NEW YORK, NEW YORK —

Le Vaux is Fouquet’s New York’s rooftop space open exclusively to guests and club members. It’s so exclusive you won’t find it on the property’s website. Fouquet’s signature Art Deco aesthetic, lavender and green seating, scallopedged umbrellas, and idyllic landscaping, transport guests to a Parisian garden. As the hotel’s crown jewel, Le Vaux allows guests to enjoy the views of Tribeca’s skyline and the Hudson River.

“Le Vaux retains Group Barriere’s French DNA while showcasing some of the best views of downtown Manhattan. The exclusive-access rooftop underscores the incredible experience guests receive at every touchpoint of their stay. An amazing add-on to the already incredible offerings found at Fouquet’s New York, Le Vaux is anticipated to be one of the most coveted spaces in New York this summer season, only accessible with a guest room key.”

— Michael McGinley

GENERAL MANAGER

FOUQUET’S NEW YORK

ISTANBUL, TURKEY —

The Peninsula Istanbul’s signature rooftop restaurant, GALLADA and Topside Bar offers sophisticated Turk-Asian cuisine inspired by the flavors of ancient Silk Road with captivating views of Istanbul’s historic peninsula.

Türkiye’s first and only 2 Michelin-starred chef, Fatih Tutak taking the helm as the Chef Director at GALLADA, the restaurant offers a sensual experience accompanied by live performances.

THE PENINSULA ISTANBUL

GALLADA & TOPSIDE BAR

“We are delighted to reopen GALLADA and Topside Bar, The Peninsula Istanbul’s gastronomic gem. The collaboration with creative talents is one we cherish in order to nurture originality and excellence in hospitality. Local and international guests will be treated to a memorable experience, an exceptional blending of tradition and modernity that marks a distinctive offer in the dynamic heart of the city.”

— Jonathan H. Crook MANAGING DIRECTOR

THE PENINSULA ISTANBUL

MILAN, ITALY —

This all-new property in the heart of Milan features dining and drinking experiences which showcase the design, architecture and spaces of the transformed Palazzo di Venezia. From the Japanese Sachi with its spectacular terrace overlooking the Duomo, to the Italian Isola the spreads out along the rooftop, and Giardino Cordusio serving cocktails among gardens beneath a glass roof, every experience is a new feast for the senses waiting to be taken in.

AMBROSIANA HIDDENPINACOTECA: TREASURES

PALAZZO CORDUSIO A GRAN MELIÁ HOTEL

PALAZZO CORDUSIO A GRAN MELIÁ HOTEL MILAN,

“We wanted our restaurants and bars to take advantage of the spectacular architecture of the Palazzo so we preserved the building while transforming each food and beverage offering into a diverse collection of experiences that we know our guests will love. So while you are in a centuries-old Palazzo, you still feel like you’re in a place that feels modern and relevant, no matter where you are in the property.”

— Antonio Gonzalez CEO SUNSET HOSPITALITY GROUP

MIAMI BEACH, FLORIDA —

The Lobby Bar at the Nobu Hotel inside the iconic Eden Roc Miami Beach sets the stage for Chef Nobu Matsuhisa’s worldfamous cuisine which infuses traditional Japanese dishes with Latin American influences. At the new Tanoshi Hour, guests enjoy tapa style Nobu Classics paired with cocktails including the crowd-favorite lychee martini. The striking Morris Lapidus-designed space is home to a grand circular bar where guests are at the centre of the experience.

NOBU HOTEL MIAMI BEACH

LOBBY BAR

“If you are dining at Nobu for the first time, the chef recommends trying three or more of the menu’s “Eight Highlights.” The best way to enjoy this experience is to start with two or three cold dishes; then move on to two or three hot ones. Finally, end with some sushi and dessert. All these shared family style.”

— Liz Segel DIRECTOR OF MARKETING NOBU HOTEL MIAMI BEACH

A CULINARYFIRST-CLASSJOURNEY

THE PENINSULA PARIS

PARIS, FRANCE —

L’Oiseau Blanc, awarded with two stars in the 2023 Michelin Guide, welcomes you for a memorable experience in front of the Eiffel Tower. It is here, in this unique setting among Paris’ rooftops that guests can discover Chef David Bizet’s signature menu. Using seasonal products, the Chef has created dishes with audacious and harmonious flavours, combining the finest products with more simple ingredients.

“I am looking forward to exploring further the diverse gastronomic traditions at The Peninsula Paris. Maintaining our two-Michelin-star ranking for the third consecutive year is a significant achievement in my career, and I am thrilled to share this milestone with all of our guests at the hotel.”

— David Bizet

EXECUTIVE CHEF

PENINSULA PARIS

JULIAN’S CARIBBEANFRENCHFUSION

QUINTESSENCE HOTEL

LONG BAY VILLAGE, ANGUILLA —

Julian’s Restaurant is set within one of the most unique properties in the Caribbean--a tropical grand mansion with magnificent Atlantic Ocean views, a priceless collection of Haitian art and stunning antiquities within. Surrounded by magnificence, Chef Dominique Thevenet brings the gastronomic techniques of France to meet the tropical flavors of the Caribbean. Going further beyond the norm, the chef may even design degustation menus to guest requests.

“Born in Lyon, the gastronomic capital of the world, I grew up in a family of grocers and restaurateurs learning skills and techniques of traditional French cuisine. I also learned the integral importance of a Chef’s relationship with the local market, a place where I shop for the very freshest and best foods. In Anguilla I work with the local fisherman, going to the pier to purchase directly from them. I also source premium fresh food and produce from Rungis Market in Paris twice weekly.”

— Chef Dominique Thevenet

MONTENEGRO —

Focusing on regionally sourced ingredients and time honoured cooking styles, La Veranda’s new menu features in-house dry aged steaks, fresh from the Adriatic swordfish and slow cooked to perfection Lamb in Milk, celebrating the diversity of Montenegro from Mountain to sea through cuisine. Expert sommeliers await to introduce diners to the hidden gems of the region from Vranac to Kratosija with a curated wine selection of over 200 labels.

ONE&ONLY PORTONOVI

TRADITION REINVENTED

“Growing up in Budva, my whole neighbourhood was in hospitality, so very early on I knew I wanted to be in this industry. My neighbour would tease me that I was going to follow his path through the kitchen and he infected me with this thought and here I am today, showcasing the best of the region with a variety of our low and slow dishes, offering a cosy, home-cooked feeling for our guests at La Veranda.”

— Goran Tatar

EXECUTIVE SOUS CHEF ONE&ONLY PORTONOVI

TWO STARSMICHELIN IN RECORD SPEED

THE PENINSULA LONDON

LONDON, UNITED KINGDOM —

Within three months of opening, Brooklands by Claude Bosi, was awarded two Michelin Stars – a sought after accolade achieved in record speed. Chefs Bosi and Francesco Dibenedetto’s menus invites diners on a gastronomic journey across the UK. The new Concorde Menu aims to provide the same exceptional experience at “Concorde Speed” – with three dishes served within an hour.

“I have been working with Claude for almost ten years and I believe that we have grown together to create a unique and distinct identity which has been truly realised at our newest restaurant. Being given the opportunity to launch Brooklands, from developing the menu from scratch, to visiting each of our suppliers to make sure every single element is the best it can be, has been one of the most rewarding experiences. It’s a true passion project.”

— Francesco Dibenedetto

CHEF DE CUISINE THE PENINSULA LONDON

“We’re delighted to have been recognized as the Best Italian Restaurant in the World by the 50 Top Italy 2024, which highlight the dedicated work of our Il Carpaccio’s team throughout the year to ensure that guests (re)discover our Italian specialties.”

— Alessandra Del Favero & Oliver Piras

CHEFS OF IL CARPACCIO RESTAURANT LE ROYAL MONCEAU - RAFFLES PARIS

PARIS, FRANCE —

Experience the Dolce Vita at Le Royal Monceau – Raffles Paris. At the Michelin-starred Il Carpaccio, Chefs Piras and Del Favero have elevated the Parisian restaurant to the summit of global Italian cuisine. So much so that it was awarded the title of best Italian restaurant in the world by The Gran Galà della Cucina Italiana, the leading global event for Italian gastronomy. Experience and taste the modern, refined Italian flavors that earned Il Carpaccio the title of best in the world.

LE ROYAL MONCEAU - RAFFLES PARIS

THE BEST RESTAURANTITALIAN IS IN PARIS!

RIVIERA MAYA, MEXICO —

Spanish Mediterranean meets Mexican Caribbean at Sur, a relaxed, yet lively adultsonly venue on the shores of Mayakoba. Inspired by Spanish Chiringuitos, or small beach bars, Executive Chef Alfonso De la Dehesa, brings his Spanish origins to a tapas menu full of bold flavors derived from local, fresh ingredients. Be sure to taste the Catch of the Day, seafood sourced from local fishermen who meet the chef on the beach so he can hand-select the best fish to be prepared for guests each day.

A JOURNEY THROUGH THAILAND’S FLAVORS

BANYAN TREE MAYAKOBA

“Chef Alfonso de la Dehesa’s talent and passion have left a mark in the kitchens of luxury hotels worldwide, he is constantly searching for the freshest ingredients and best techniques, and you can taste this passion in all dishes at Banyan Tree Mayakoba.

— Juan Carlos Cardona GENERAL MANAGER BANYAN TREE MAYAKOBA

DELIGHT YOUR SENSES IN PUEBLA

BANYAN TREE PUEBLA

PUEBLA, MEXICO —

Indulge in an unparalleled gastronomic journey at Banyan Tree Puebla, where a world of flavors awaits, from traditional Mexican dishes that are a part of Puebla’s culinary heritage, to tantalizing Italian cuisine, and the only signature Thai restaurant in the city—Saffron. Revel in history as the property’s restaurants are housed in a historic 19th-century building, and for a special treat, head to the rooftop, which offers the best views of Puebla and the majestic volcanoes beyond the city.

“I have always believed that food is more than just food; that is why my goal is to create personalized culinary experiences, respecting seasonal products and offering quality service for each diner.”

— Victor Tufiño EXECUTIVE CHEF

BANYAN TREE PUEBLA

“Originally from Brittany, I love to cook seafood. There’s a recipe that fascinates me because it’s found in every French coastal region under a different name, often with just one ingredient or technique from their terroir that makes the difference. Marseille has its Bouillabaisse, Brittany has its “Cotriade”, La Caudière has “Berk”, and the Charente region has its “Chaudreé”. And Corsica has its own Bouillabaisse, known as “AZIMINU”. It will be one of LA SIGNORIA’s must-try dishes.”

— Stéphane Pitré

CHEF

RESTAURANT‘S

LA SIGNORIA CALVI

CALVI, CORSICA —

At La Signoria,Chef

Stéphane Pitré’s philosophy is to weave deep connections with local producers and artisans, shaping each ingredient into a story. Authenticity permeates every dish, blending the flavors of Corsican land with Mediterranean breezes. Every bite evokes a sensory journey, blending tradition and innovation, offering diners an unforgettable experience, rich in emotion and discovery.

LA SIGNORIA CALVI

A NEW CULINARY ODYSSEY

CELEBRATE THE COCKTAIL

NOMAD LONDON

LONDON, UNITED KINGDOM —

Nestled in the heart of Covent Garden, NoMad London has brought a unique and deeply emotive hospitality experience to the city. NoMad Hotels are notorious for their cocktail programs and are celebrated with a special Cocktail Card on arrival, offering the chance to discover two cocktails at any of NoMad London’s acclaimed restaurants and bars.

“NoMad’s cocktail program effortlessly melds the classic, the whimsical, and the fun, resulting in a transportive atmosphere whisking visitors away to a completely different place, taking their minds off the everyday, allowing them to relax and unwind. NoMad London aims to pay homage to history, while still reinventing the classics - featuring recipes from the original NoMad in New York, while welcoming modern reinventions. Many lauded cocktails have been brought from New York to London, continuing to delight to today.”

— Leo Robitschek VICE PRESIDENT, FOOD & BEVERAGE SYDELL GROUP

PARIS, FRANCE —

Le Bar de Boubalé is inspired by the property’s restaurant Boubalé, where guests are taken on a journey through Eastern Europe from the Ashkenazi culture to the Mediterranean.

For a taste of this unique journey, sip on the rum-based Take my Oseille cocktail. It’s inspired by an Eastern European soup made from sorrel that’s whipped into a daiquiri-style drink which also includes lemon, sugar, and turnip.

LE GRAND MAZARIN

A

JOURNEYEASTERNTHROUGH EUROPE

BOUBALÉ

“For our cocktails, we draw on the culture of these regions, as well as cookery books and grandmother’s recipes. The Chef pays tribute to his childhood memories, his heritage and the family tradition, faithfully perpetuated over the centuries.”

— Virgile Texier

CHEF BARMAN LE GRAND MAZARIN

STREET FOOD TOUR

ANANTARA PLAZA NICE HOTEL

NICE, FRANCE —

Embark on a guided tour of Vieux Nice, where you’ll discover the Cours Saleya market and sample local specialities. Your guide will take you to Maison Alziari, famous for its olive oils, and Confiserie Florian, famous for its sweets. Beyond the gastronomy, you’ll discover the art of living and the authenticity of Nice.

“Ever since I was young, I’ve loved discovering new destinations. On each of my trips, I’ve attached particular importance to discovering the destination from the local point of view. Many agencies offer organized tours, usually guided by someone with a passion for sharing indigenous knowledge. For all these reasons, I was keen to find a guide who could show the local specialities as I believe they should be discovered off the tourist trail.”

— Mike Wolf

CONCIERGE

CHEF

ANANTARA PLAZA NICE HOTEL

FOUR HUNDRED BY DESIGN

Four Hundred by Design (FHxD) is an exclusive collection of world-class hotels, resorts, villas and private residences.

For more, follow us on instagram @fourhundredbydesign