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小ontents People 26 Inspired by Fiona Bollag 28 Inspired by Zac Posen 30 Inspired by Anthony Bourdain 39 Modern Day Magellan Philippe Kjellgren, founder of Kiwi Collection

62 At the Helm with Olivier Krug Leading Krug Champagne into the 21st Century

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小ontents Fashion and Luxe 46 A Different Shade of Winter Wonderful ways to keep warm

53 Tent Party Mercedes-Benz Spring 2009 Fashion Week

97 Exclusive Holiday Gift Preview A list of our favorite, and most extravagant gifts of the season

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Сontents Fine Living, Travel and Real Estate 32 Napa Treats (And we’re not talking about the wine) A Michelin Star treat in Wine Country

72 From the Land of Carnivale... with a twist of lime Two Brazilian spirits will change the way you drink

82 Genuine Everything No other place treats our senses like Tuscany

145 Gateway to Paradise Owning and traveling in the Caribbean has never afforded more varieties

156 36 Hours Jackson Hole Four seasons of bliss

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On the Cover 133 Acai2 Brothers Jeremy and Ryan Black

short time later, brothers

discovered the Açai berry on a

Courtney and Carter Reum also

surf trip to Brazil years ago. They

took a trip to Brazil, and too

were so enamored with the

became quite smitten with Açai.

health benefits of the fruit and

After both leaving their jobs at

what it meant to the Amazon

Goldman Sachs, the Reums have

Rainforest and society in the

created a spirit made from the

exotic country that they vowed

berry called VeeV. It is now

to bring it to the United States.

served at almost every chic and

The brothers succeeded, and

relevant bar and restaurant in

today Sambazon is the largest

the US’s major cities. We sat

and most successful purveyors

down with all four of them at

of Açai products and juices in

Sam Nazarian’s Foxtail

the US. The boys live outside of

Restaurant and Lounge in West

LA on the beach, and are very

Hollywood to talk about the

committed to the cause. Not a

journey, the job, and a bit more.

Jeremy and Ryan Black, Courtney and Carter Reum. Shot in Foxtail Restaurant and Lounge 9077 Santa Monica Blvd West Hollywood, CA 90069. By JP Greenwood. Clothes and shoes by John Varvatos. Watches by Omega.

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ED NOTE 100TCUS7 v2:sep08

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The Editor’s Note

bout half way through assembling this issue of 100Thousand Club with our tremendous and tireless staff of writers, editors, and designers, I started to wonder whether maybe it had been a mistake on my behalf to not pro-

duce a traditionally themed “holiday issue” as is customary for most publications come this time of year. Of course we had spent countless hours compiling and arguing about which products would make the cut for our “Exclusive Holiday Gift Preview” – which our photographer Norimichi Inoguchi spent many nights in the studio perfecting. But beyond the lavish potential gifts, we decided to go against the kitschy route of holiday publishing. I didn’t allow myself to let it on to our team, but as a winter holiday sentimental softy, I began to regret the decision. As time went on and the work started piling up, I found myself pouring through the entire composed issue of the magazine on a nightly basis, making small changes here and there. The more I read, the more images I poured over, I slowly began to realize that we had perhaps put together the best type of holiday issue possible – one we probably wouldn’t have been able to assemble had we made it our goal. Take a look at Fiona Bollag. This remarkable young woman was born deaf, but at the age of sixteen had Cochlear Implants that gave her the ability to hear birds sing for the first time. It is now her favorite sound, and rather than

her by peering into the lives of others. Family meals and the holidays are always equated toget-

just reflect on her difficult past, Fiona deci-

her, but somehow Mr. Bourdain manages to show us that in many places around the world, these

ded to instead write a book about how her

traditional family meals are a part of everyday life. They are a reflection of the genuine people who

first sixteen years enlightened and stren-

eat them – not the time of year.

gthened her, made her appreciate and de-

Our cover story this issue takes a look at the incredible stories of Jeremy and Ryan Black, fo-

pend upon her other senses. The book has

unders of Açai product company Sambazon, and Courtney and Carter Reum, the brothers behind

been translated into seven languages, and

the Açai spirit brand VeeV. Each story is a fantastic read on its own. Their similarities are almost

English is soon to follow. It undoubtedly was

unbelievable. There are people who say you shouldn’t go into business with family. There are

written with the goal of helping other young

those who say it is irresponsible to leave cushy jobs to chase an entrepreneurial dream. After sit-

disabled children deal and cope with their

ting with these four young men, I am an advocate of the opposite.

difficult circumstances.

Finally, we took a close look at Tuscany, a place that probably inspires the feelings of the ho-

Anthony Bourdain may seem like an il-

lidays more than any other on earth. Food, drink, natural beauty, artisans, art – simplicity. The re-

logical person to equate with the holidays in

sult? A place that feels as luxurious as any we can imagine. The reason? The people who created

any way, shape, or form, but I will argue the

it, and the people we share it with. Just like the people in this issue who have inspired us. At

opposite till my throat goes dry. Mr. Bourdain

100Thousand Club, that is what the holidays are about.

inspires a type of sentimentality by forcing

Warmest wishes and holiday cheer (and a few glasses champagne and eggnog),

us to view cultures and places through travel and food. The end result is always a sharp and poignant view of each destination as its own unique family unit, reminding us that some of the most warming pleasures aren’t experienced through five star resorts, but rat-

Harlan Davis Editor-in-Chief

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Contributors• Autumn’08

JP GREENWOOD

KATE WINICK

NORIMICHI INOGUCHI

JP Greenwood’s talent with the cam-

As the weather gets colder in New

Norimichi Inoguchi is a skilled still life

era has been delighting readers of a

York, where associate editor Kate

photographer who has worked on and

number of different magazines for the

Winick is based, thoughts inevitably

participated in many large-scale adver-

last ten years. JP has shot for maga-

turn to more indoor pursuits. This

tising campaigns for brands such as:

zines such as Vanity Fair, Forbes,

issue, she was honored to speak with

Baileys Irish Cream; Miller Lite; Smirnoff

Travel and Leisure, and Food and

two men who are the masters of their

and Johnson and Johnson. He focuses

Wine. He now brings his talent to the

respective arts: Olivier Krug, of Krug

on images using movement and water.

100Thousand Club, and with it, a ster-

Champagne, about his career with the

He is intrigued by the interaction of

ling reputation, especially in the Los

legendary house, and what it means to

water and fashion. Additionally, Nori

Angeles area. His photographs of Je-

take it into a lavish 21st Century lux-

has experience with photojournalism,

remy and Ryan Black, as well as Court-

ury market. For a unique perspective

having worked for two large Japanese

ney and Carter Reum in Sam Nazarian’s

on luxury travel, take a look at her in-

newspapers. He holds a BFA in photog-

Foxtail restaurant are a true testament

terview

Kjellgren,

raphy and was first in his class at the In-

to the quality of JP’s work. We look

founder of the travel website KiwiCol-

ternational Center of Photography. It is

forward to showcasing this talent again

lection.com and world traveler extra-

our pleasure to feature his work (Exclu-

in the near future.

ordinaire.

sive Holiday Gift Preview).

with

Philippe

Laura Lustman returned to her college roots and took a look at Tuscany,

of the United States’ most popular winter destinations that has been at-

a perennially popular Italian destination that is going evermore upscale,

tracting attention year-round. While those winter wonderlands are al-

with a range of experiences that will suit any traveler. Closer to home, she

ways entertaining, Sally was also eager to take a look at some of the best

got the chance to experience the thrill of New York Fashion Week (Tent

and most appealing real estate options in the Caribbean. From gadgets

Party, p.57), and shared with us her top ten collections from the shows—

and gizmos to cashmere and champagne, Charlotte Keenan explored

while it may be hard to imagine shopping for spring as cold weather is

the farthest reaches of the luxury goods world to help compile the first

approaching, warm weather, floaty chiffon, and bright jewel tones will

annual round-up of our favorite things. (Exclusive Holiday Gift Preview,

be here before you know it! Although it’s only fall, Sally Goetsch is al-

p.97) “This isn’t a traditional gift guide,” she says, but rather a way of

ready looking forward to winter, and the adrenaline rush of outdoor

highlighting the best of the last year, both new finds and old favorites,

sports. An avid skier, she parlayed her experience on the slopes into a

and celebrating their superlative nature with rich photography that high-

story for us on Jackson Hole, Wyoming (36 Hours Jackson, p.156), one

lights this unique assortment.

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T H O U S A N D

C L U B

Information Editorial/Executive Chairman/Publisher SPENCER GREEN CEO/Publisher JAMES CRAVEN Editorial Director ADAM BURNS Editor-in-Chief HARLAN DAVIS Associate Editor KATE WINICK Assistant Editor CHARLOTTE KEENAN Online Editor JANA GRUNE Assistant to the Editor SVETANA ARAPOVA Creative Director ANDREW HOBSON Design Director JAMES WEST Senior Designers ZOE BRAZIL, SARAH WILMOTT Contributing Writers LESLIE KNUDSON, JULIA PUPPE, HUW THOMAS, BEN THOMPSON Contributing Photographers JP GREENWOOD, NORIMICHI INOGUCHI, JOSH SAILOR Designers ELISÉ GILBERT, MICHAEL HALL, CRYSTAL MATHER

Advertising, Marketing, and Client Services T: 212.920.8181 Executive Director: ELIZABETH STUART Account Executives ANNA LEE ALDEN, MELISSA DIAS, SOPHIA IOANNIDIS,JEREMY IRONS, KIERAN LEDWIDGE, JAMES MURRAY, LYNN O’SHAUGHNESSY Finance Director: JAMIE CANTILLON Director of HR and Personnel: OWEN WILSON Production Manager: ROBERT SIMMS Production Coordinator: HANNAH DUFFIE Circulation Manager: SEAN RICHARDS Subscription Enquiries T: +1 212.920.8181 www.100thousandclub.com General Enquiries info@100thousandclub.com Letters to the Editor letters@100thousandclub.com

Printer Calev Print Media, 115 S. Miami Ave., PH2C Miami, FL 33130 T: 305.672.2900. www.cpmprint.com

100 Thousand Club (Vol. 2, Issue 3, Q3 2008) is published four times a year by GDS Publishing. All rights reserved. GDS Publishing, Inc. 33 Whitehall Street, 14th Floor, New York, NY 10004, USA. Legal Information The advertising and articles appearing within this publication reflect the opinions and attitudes of their respective authors and not necessarily those of the publisher or editors. We are not to be held accountable for unsolicited manuscripts, transparencies or photographs. All material within this magazine is © 2008 100Thousand Club.

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Head Office GDS International Queen Square House, 18-21 Queen Square, Bristol, BS1 4NH, UK. T: +44 117 921 4000. F: +44 117 926 7444. E: info@gdsinternational.com

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Inspired by Fiona Bollag

Imagine never hearing the splash of the Pacific Ocean. Or the crack of 4th of July fireworks. Imagine never experiencing the voice of Van Morrison, or the sizzle and crackle of a steak on a grill. Try to put yourself in a place where you never heard the sound of your mother or father’s voice. If you can, try to envisage what life would be like if you had been born with out the ability to hear – born deaf. Now see if you can imagine how exactly it would feel, if at the age of sixteen, you were all of a sudden given the ability to hear all of those glorious sounds that you had no concept of for the first decade and a half of your life. This is obviously one of those experiences that is impossible to actually conceive of unless you experience it first hand. Luckily for us and actually for the world, however, Fiona Bollag has told us all about it. Fiona is an inspiration to everyone. She now says her favorite sound is that of birds singing. Why? Because the sound of birds singing was the first sound she had ever heard in her life. She has now dedicated herself to helping other people with handicaps that also suffered for so long the way she did. Fiona had Cochlear Implants that gave her the ability to hear far better than the average hearing aids, at sixteen years old. A new world was at her fingertips, and this Swiss born beautiful twentyfive year old has taken the gift she has been given and made it her goal to explain to the world how she is now appreciating life – with a new sense of adventure, spirit, and gratefulness. She has penned a book that chronicles her life, and explains how without the ability to hear, she came to appreciate and depend upon her other senses in a way that many would never dream of doing. The book has been publishing in German, Dutch, Polish, Estonian, and will soon be available in Spanish and Hungarian. Her next goal is to have the book published in English, which is something we would be very much looking forward to. It doesn’t stop just here for Fiona, who has also begun the beginning stages of a career in the fashion magazines. She would love to end up working at an industry standard such as Vogue. It is remarkable how this young lady has not put her past behind her, but is embracing the struggles she had to endure, and has used what she learned throughout that time to improve not only her own life, those of others as well. Now, in her mid twenties, Fiona can call places like St. Moritz, St. Tropez, and New York her favorites in the world, and strive to make a name and career for herself not by moving forward without her past experiences, but by embracing them and building on them. For some people, that is easy; for Fiona, it is not, but she sure is making it look that way. That is something we are easily inspired by.

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Inspired by Zac Posen

Each year, a crop of fresh faces shows at New York City’s Fashion Week. Some of these aspiring Armanis disappear, some of them go on to find success – and some of them become a Zac Posen. One of the talent-mining Gen Art show’s greatest success stories, Posen burst onto the scene in 2001, with a collection of timelessly beautiful dresses designed to take a starlet down the red-carpet at the height of old Hollywood glamour. The 27-year-old Brooklyn native attended St. Ann’s School for the Arts in Brooklyn Heights

followed by the legendary Parsons School of Design in Manhattan and Central St. Martins College in London, but opted to take his vision into the working world rather than continue his schooling. Interning at the Metropolitan Museum of Art’s Costume Institute gave him an appreciation for classic shapes and the history of design, and he soon continued with stints at Nicole Miller and Tocca, contemporary women’s designers known for their beautiful, wearable clothes. His highschool classmates, arty society belles Stella Schnabel and Paz de la Huerta, were among his earliest muses and supporters, helping make him a favorite among the young social set from his earliest beginnings. His debut collection featured all the looks and shapes that would make him famous: draping and seaming that accentuated the body; sweeping, floor-length gowns; classic feminine shapes like fishtail hems and bias-cut tailoring; fearless use of colors and metallics that manage to stand out without shouting. The work had serious editorial appeal, showcased in spreads all over the world, as well as cropping up on red carpets throughout the season. Trendsetting young women like the Olsen twins, Claire Danes, Natalie Portman, and Vogue scion Bee Shaffer flocked to his elegantly tailored gowns, making ruffles and curves that would have thrilled the couturiers of fifty years ago, looking fresh and almost avant-garde. Posen truly hit his stride in 2004, when the success of his first major runway show garnered him the CFDA Swarovski-Perry Ellis Award for Ready-to-Wear. Also in 2004, menswear designer and rap icon Sean Combs bought a 50% interest in Posen’s company, and together they are getting ready to expand the brand. A menswear collection is planned, as well as a lower-priced diffusion line aimed at women who can’t afford his four-figure frocks – recently, he tried his hand at a capsule collection for Target Australia, but a more permanent effort is also in the works. Posen has also designed three styles of limited-edition jeans in partnership with denim gurus 7 For All Mankind, made with special Zac Posen-branded details and sold with a hotly coveted pendant. In his latest Spring 2009 ready-to-wear collection, he departed from his usual tailored look and instead focused on heavily embellished party-girl dresses with a rock-and-roll feel, enhanced by covetable biker jackets and shoulder-grazing earrings. The Zac girl this year is young, bold, cheeky, and adorable – much like the man himself. In a business that can tear you down and make you irrelevant as quickly as is escorts you to stardom, Mr. Posen has remarkably not made one misstep in what should be an illustrious journey to icon.

100 Thousand Club

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Inspired by Anthony Bourdain

To see the world through the eyes of Anthony Bourdain is a privilege. In today’s cheap thrills landscape of television, where following around a gaggle of desperately pathetic women on the UES passes as mainstream entertainment, Anthony Bourdain has reminded us why the medium is so special. His wildly successful “No Reservations” on the Travel Channel has revealed Tony as a man

whose passions run so deep that his insights – while not always delivered in the proverbial politically correct method – are a weekly treat for those of us who find pleasure in delving into cultures and normalcy that are anything but concurrent with our own. The trend in luxury travel has been skewered over the last few years to not only focus on the traditional “pamper and play” resorts and hotels that dot some of the world’s most beautiful shores and posh urban districts, but to require more from our experience. Many of us have stayed at the Ritz in Paris, and had a lengthy holiday at Cap Juluca. There is inherent beauty and joy to be had in these non-adventurous excursions, but a new luxury – the cultural luxury – is what we now crave most. To immerse ourselves in a place and with a people in their natural habitat and environment, to experience their culture, this is a luxury that cannot be replicated by hotel developers and celebrity chefs with franchises of Michelin star eateries. What Bourdain brings to the table – literally – is a helping of insight into the food, drink, and traditions, through which you can take an emotionally charged and glorious journey through the history of a myriad of places and societies. Tony, as he is affectionately called, takes joys in eating with the locales, appreciates the artisan cheese makers, marvels over the small communities in countries as varied as Romania, China, Jamaica, and Ireland. He reminds us that the simple pleasures – opening a bottle of regional local wine, tasting an olive oil whose maker has dedicated his life to the product – can many times tell us more about that place and those people than any guidebook or hotel concierge. Bourdain started out in the kitchen, and reached his pinnacle as Chef and owner of Les Halles brasserie in New York City. He is friends with a veritable “who’s who” of the culinary elite throughout the United States and actually the world. It is not rare to find him carousing with friends Mario Batali and Eric Ripert. What Tony does that is so special, however, is humanize the experience for us, and show us that food and travel go hand in hand, and don’t have to be vanilla or predictable. He finds pleasure in tracking history through food, fulfillment, and family. He keeps a blog on his website for the Travel Channel (http://anthony-bourdain-blog.travelchannel.com/), and one particular passage says it all, from his entry on August 22nd, “Without Pyramids”: “A short, sweet-faced, matronly woman made me quesadillas of fresh cheese and zucchini blossoms in the street today. The fillings cooked inside blue corn tortillas which she made by hand in front of me. They puffed and blistered on the hot metal. As she proudly presented me with the finished product, folding the quesadilla with a final squeeze and passing it to me with her hands, I noticed her fingers were dusted with indigo colored corn flour. They were beautiful.”

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N a p a Tr e a t s (And we’re not talking about the wine)

alifornia cuisine can at

It will always be the wine that defines this

tomary three stars, as to be expected.

times be a bit difficult to de-

part of the country. Luckily, however, the

There are a few two star restaurants as

fine. Beginning with Alice

food has caught up to the wine in terms of

well, all of which deliver impeccable meals,

Waters and the famed Chez

quality, variety, and execution. What

most of which take advantage of the bounties of the local lands and waters.

Panisse, to the literal influx

Keller did with the French Laundry was

of world-renowned chefs to the Los Angeles

inspire dining venues, set in both breath-

It is a newcomer to this list, however,

and San Francisco dining scenes over the

taking and quaint country settings across

that has caught our attention as worthy of

last twenty years, California cuisine has

the landscape, to stand up to the natural

a closer look, and considerable praise.

come to be defined by a number of differ-

treasures of Pinot and Chardonnay, and

The Restaurant at Meadowood, a luxuri-

ent techniques, personalities, and regions.

embrace the land to create unique and

ous picturesque resort settled on a private

Since it opened in 1994, Thomas Keller’s

local cooking that identifies the area in its

estate in Napa Valley, has recently re-

French Laundry has not only become the

own right.

opened to just about all the acclaim and

emblem of gastronomy in the state, but in

To predict that an area such as this

praise a new restaurant can have be-

many ways the symbol of excellence in

would be wrought with Michelin stars is a

stowed upon it. This fine dining establish-

cooking for the entire country.

thought that many would have scoffed at

ment has just about everything going for it

While doing so, the French Laundry

just ten years ago. There are a collection

that a restaurant can have. Its setting

also spawned a new type of California

of one star Michelin restaurants through-

within the famed resort is an ideal loca-

restaurant. While Napa Valley, Sonoma

out the San Francisco Bay area, including

tion, if not for the beautiful grounds and

Valley, and the entire wine country of

wine country, but it’s the influx of multiple

facilities, also for the lent reputation of

Northern California has clearly been an

starred restaurants that should catch the

excellence that Meadowood resort has

ideal destination to live, work, drink, or

attention of any foodie looking to explore

garnered throughout the years.

simply visit, it was obviously the vino that

this dynamic landscape of culinary adven-

It is often difficult for new restaurants

kept people coming back time after time,

tures. In the most recent Michelin guide,

set in prestigious properties to claw out an

season after season. And for good reason.

the French Laundry maintained its cus-

identity for themselves, but one of the

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things The Restaurant at Meadowood has done is not try to fight for its own identity, but rather embrace its place among the other recognized features and facilities of the resort. In doing this, however, the restaurant has passively gone about its business, and over the past year lent its critical acclaim to the resort. Perhaps the main reason The Restaurant has gotten off to such a remarkable start is its chef, Mr. Christopher Kostow. Chef Kostow had already garnered two Michelin stars at other famed eatery Chez TJ in Mountain View, so his arrival to the resort signaled a commitment to cement the restaurant among the best in the country. Chef Kostow may not seem like your typical high-end cuisine practitioner. He did train in France, and his techniques are about as perfected as any young chef at the moment, but this early thirties culinary artist sports a bit more of a daring perfectionist menChristopher Kostow, Chef, The Restaurant at Meadowood

tality than is often experienced in the cuisine of young culinary stars. In some ways, his persona and confidence in the kitchen can be likened to former wunderkinds such as Kerry Simon. This of course, is a high compliment. Chef Kostow has moved the menu away from its former rusticity, and instead created meals of pure Napa Valley cuisine, which match perfectly with the wonderful Napa Valley wine. Chef Kostowâ&#x20AC;&#x2122;s design of the menu was to incorporate the classic techniques he learned while training abroad, but using and showcasing the wonderful treasures and ingredients that Napa Valley cuisine is famed for. There is a certain character to Napa Valley cuisine, much like there is a particular character to the regionâ&#x20AC;&#x2122;s wines, and Chef Kostow has done a remarkable job in choosing and utilizing these fantastic ingredients, all the while keeping in mind the relationship each course and dish will have with the wine with which it is paired. The menu is available in a prix fixe version, as well as a la carte. There is also the ultimate showcase of his creations in the nightly seven-course tasting menu. Featured

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A sampling of Chef Kostow’s creative, locally inspired creations

dishes include Sonoma Poussin, with cockles,

every year and every season brings with it a

proteins. Couple that with the wines, and a

chorizo, and haricot vert; Black Cod and local

variety of wonderful treasures to be indulged

bit more experience at the helm of such an

squid, with zucchini, bouillabaisse, and os-

upon. There will always be new fruits and veg-

important kitchen, and we will not be too

manthus; Elysian Fields Lamb, with Castelve-

etables. The artisan cheeses will always be

surprised if it isn’t long before Mr. Kostow

trano olive, almond, and purslan; and,

available, and the local farms and waters will

joins Mr. Keller in that incredibly exclusive

“Lasagna” of poached and roasted partridge,

always produce the most succulent and tasty

world of three Michelin stars.

with matsutake, truffle, and partridge egg. The intricate combination of flavors makes every there is a sense of place to the cuisine that in

Meadowood Napa Valley 900 Meadowood Lane St. Helena, California 94574

many ways is reflective of the sense of place

Tel: (800) 458-8080

associated with a region’s wines.

Restaurant Chef: Christopher Kostow

bite seem as though it was thought out, and

We expect The Restaurant at Meadowood will continue to thrive, and continue to evolve. One of the beauties of Wine Country, is that

100 Thousand Club

Attire: Evening casual

4 Courses $95 Add Wine Pairing $65 5 Courses $115 Add Wine Pairing $75 Tasting Menu $155 Add Wine Pairing $95 To reserve dinner seating in The Restaurant Monday through Saturday evenings, please call 707-967-120

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M O D E R N D AY

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“I love a little bit of everything in life.” That statement, more than any other, sums up the world of Philippe Kjellgren, an entrepreneur and world traveler who turned his love for the good life into a successful business. The president and founder of Kiwi Collection, a website popular with in-theknow travelers looking for the very best in high-end hotels, Kjellgren was, quite literally, born to do this job. The son of a diplomat was raised all over Africa, mainly in the French-speaking parts, attending nine schools throughout his youth. After he returned to his native Sweden, he got involved in the fashion industry, gaining the exclusive rights to many luxury brands. His retail experience led him to develop a successful point-of-sale system – the cashier’s checkout system in every business establishment – but even with these successful endeavors, his love of travel never abated. “I had many friends who were too spoiled and rich for their own good, and they had a lot of money but hadn’t traveled very widely. I had traveled so many places, over 100 countries now, so they all wanted recommendations when they traveled.” The constant need for recommendations from even the most privileged of people showed him an opening in the travel industry that he could fill. “It’s very hard to find trusted advice, and even then people have different tastes. This is for my category of people, people who are very traveled and very used to luxury. There are other niche sites for, say, high-design hotels. But even then, those are not necessarily luxury hotels, they can be fairly basic in terms of service but simply be highly designed, because that’s what some people are looking for.” And so the Kiwi Collection was born, a repository for all of Kjellgren’s personal experience and a vehicle through which he could continue to explore the very best of the world’s offerings. The ideal Kiwi Collection user is a high-end traveler, spending at the very least about $500 a night, or the equivalent of $500 a night in the local market. “In New York, $500 a night is luxury, but it is fairly usual, in a little village in South America that a $60 a night hotel might be a $500 hotel experience. The bar has been raised all over the world, and is rising all the time,” Kjellgren says. “A fivestar hotel 10 years ago would not be a five-star hotel now; a three-star hotel now is better than some five-stars then.” So what makes a hotel stand out to someone like Philippe Kjellgren, as the best keeps getting better and he keeps seeing the best? Attention to detail is the absolute most important thing, and properties that go to extensive lengths to personalize a stay are always a better experience. Many properties tout their high-end furnishings and high-tech gadgets, but personal care always trumps technology. “All hotels have these high-tech things, but I think we live surrounded by that now. When people anticipate your needs, it is really impressive.” He gives an example of one hotel in Europe, when he arrived late after flying for most of a day. “When I got to my room, the first call I got was from the spa director, calling to say that they’d heard I had a long flight and they were sending a masseuse for a 15-minute in-room Photographer Paul Joseph. Orig. Published in Elegant Bride

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massage. Was I excited I saved fifty bucks? No.

some established reviewing patterns and invent-

When traveling, Kiwi Collection representa-

It was a value-added thing above and beyond the

ing some others. Aside from their unbiased and

tives try to get a representative range of experi-

dollar amount.”

well-contextualized reviews, The Kiwi Collection

ences that visitors would have, whenever it is

Other examples include hotels that stock the

is about building relationships, with managers

possible in their schedule, to write better reviews

liquor bar to your individual preference, or ho-

and concierges and owners, which should make

and also, in some cases, just to see new things.

tels where you’re greeted by name before you’ve

booking through the site an even more attractive

“We go horseback riding, diving, paragliding—

checked in for the first time. “The Peninsula in

option. “When someone books through us, we

you HAVE to go diving in the Maldives, or hik-

Beverly Hills changes the literature in the room

can send a personal email to someone, saying

ing in Bhutan, otherwise you haven’t really been

depending on who’s coming. If it’s a man they in-

‘Hey, take care of this person,’ and leverage their

there,” says Kjellgren, recounting some of his

clude car and boat magazines; if it’s a woman they

experience on behalf of their users – and thus the

greatest hits. “I stayed in a hotel in Amman

have more fashion magazines, and if they know I

site is a benchmark of quality for both individu-

where you can arrive by car, boat, or paraglide, so

like National Geographic, then they will have Na-

als and properties.”

of course I opted to paraglide in.”

tional Geographic.”

Of course, that high expectation of quality

The trends in luxury travel have clearly

Kjellgren also noticed another deficiency in

must be extended evenly across the board, and

moved away from places that are overdeveloped,

the hospitality industry, one that his site seeks to

when good hotels go bad, they won’t linger on

but even then Kjellgren is hesitant to dismiss

rectify in a way that is tailored to the needs of his

forever. “Sometimes, new management teams

anyplace outright. As he discusses the advan-

users. The Kiwi Collection rating system is an in-

take over, or there’s a new owner, and we’ll re-

tages of numerous different sorts of vacations,

dependent entity that does not take into account

visit it and sometimes it isn’t as good. Every

Kjellgren demonstrates one of the distinguishing

the inconsistent ratings of other guides, giving

single hotel isn’t the same within a brand, even

characteristics of the most seasoned, cultured

their readers a useful gauge for comparing dif-

if they’re a great brand. We would never say

ferent properties.

something negative, we just don’t include them

He and his staff “try to manage expecta-

if they’re not up to our standards.” Hotels can-

tions across the board, so when our users see

not pay to be listed on the site, although once

we’ve rated a hotel as five stars, whether it’s in

they are listed they can pay for extra market-

the Maldives or in New York, they’ll know

ing and advertising opportunities to make

they’re likely to get the same kind of experi-

themselves more prominent within the ap-

ence.” And of course, when you are looking at

proved editorial content.

travelers. He recognizes that people exist along a

as many extraordinary properties as the Kiwi

Next up for Kjellgren and his reviewers is a

continuum of pleasure, with those who are not

Collection staff are, your scale must accommo-

constant stream of new properties around the

used to luxury appreciating even the smallest bit

date the truly superlative, hence the 5-star plus

globe. There is a constant need for reviews of

on one end and people like Kjellgren on the

rating they have adopted.

Asian hotels: “Tokyo hotels are amazing and the

other: someone who has lived with luxury for so

“Some of these hotels are so wonderful, and

city is underrated – people still think of it as

long that they have comparable perspective on

we could go to six stars, seven stars, but that gets

being very expensive, but the cost is still 60%

the small things – Kjellgren appreciates how dif-

confusing. The 5-star-plus ratings are the above

of what it would be in New York, and of course

ferently he experiences things from other people.

and beyond of the 5-star hotels. For instance,

Asia is exploding everywhere.” They are very

He talks about travel to Western Europe:

when you have two hotels in a city and both are

excited about South America, especially Ar-

“Some places in Europe live a little too much on

undoubtedly 5 stars, but one is better than the

gentina, Chile, and Brazil as well, and expect to

their history, I am thinking specifically of Rome.

other, that is a 5-star-plus.” The site also offers

see much more out of those destinations in the

It’s not as interesting to me, but it’s a matter of

their WOW picks, which are editorial picks,

future. “They’re doing well now with luxury

taste. For someone who has never been to Rome,

places where reviewers have been and had an in-

boutique hotels in Buenos Aires – the value is

I would say you have to go to Rome, but I don’t

credible and unique experience, but which aren’t

still good and it is just fantastic hospitality, cul-

feel the need to go back every year. Same with

intuitive choices for most users and require a lit-

ture, wineries, beaches – everything.” And of

the Louvre, it’s a museum, but unless you really

tle more information in order to be appreciated.

course, he mentions the Middle East as well:

love museums there’s no reason to see it more

A new version of the site – bigger and better

“Dubai is a huge experience; they’re trying to

than once.” Similarly, not every worthwhile ex-

build a New York City inside of 10 years.”

perience has to be a luxury experience, since as

– will be launching in 5-8 months, following

“I stayed in a hotel in Amman where you can arrive by car, boat, or paraglide, so of course I opted to paraglide in”

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he says, “I enjoy a five-dollar meal in a tiny neighborhood place or a cold drink in a local bar as much as a 3-star Michelin restaurant; it’s all about the experience.” So how does Philippe Kjellgren vacation? The same way most people spend most of their time – at home with friends. “I have a very rustic summer home just outside of Stockholm in the inner archipelago. My vacation is I try not to stay in a hotel. We see friends, I do work on the house, repair the deck, have people over to cook dinner and have wine. It’s all about quality time with friends. One year we rented a sailboat in the Barrier Reef, or we’ll rent a house for a few couples and just hang out. Sometimes we do things like go diving, but then, unfortunately, it makes more sense for me to stay in a hotel where I can get everything set up.” Some of the simple pleasures he indulges in are good food and drink; his tastes run from the simple to the most upscale. “My favorite cham-

pagne is Krug, I love Krug; I think the bottle is so

it’s all about bragging rights for being some-

upcoming trips to Buenos Aires & Sao Paulo,

foxy. I love the taste, and I love the design, that

where first. Everyone wants to go somewhere

the Maldives, Turks & Caicos, then back to

long slim neck… it’s very sexy. I like things that

no one else has been. It’s more adventurous in

Europe. He is most excited about the new de-

are a bit different.” Ever the cultural nomad, he

a sense, but there are only so many times you

velopments in Buenos Aires & Maldives –

still maintains, “I try to drink Absolut vodka be-

can reinvent the wheel. Richard Branson’s Vir-

they are locations drawing people from a vari-

cause I’m Swedish; “absolute” is a big word in

gin Galactic is kind of the end of that, there’s

ety of places, making them ripe for develop-

Sweden, we use it a lot, and I like to help build

not much more extreme that you can invent.”

ment, and therefore ripe for visitation and

the brand. I generally prefer European wines to

And sometimes, extreme doesn’t have to

review by cultural arbiters like Kjellgren. He

North American wines, but there are great things

be extreme in its conventional sense; in an in-

says of his own expertise, “I have been

all over.” He also admits to a weakness for

creasingly planned and sanitized world,

blessed with a huge range of experiences. I

clothes stemming back to his days in the fashion

sometimes the most exciting trip is simply to

can actually judge and look at details that

industry; he keeps in touch with his old contacts

step as far as possible outside your own

most people would never notice. I’ve lived on

and will sometimes wear clothes from his former

boundaries. For example, he says, “I stayed

four continents, been so many places, I can

clients, but now he branches out; as he jokes,

in a traditional ryokan in Japan, and the ex-

appreciate things for what they are – I really

“When I worked in fashion I spent all my money

perience was all about being somewhere his-

enjoy so many little things.” And after so

on travel; now that I work in travel I spend all my

toric, having a really authentic experience –

many years working around the hospitality in-

money on clothes.”

a cultural safari.”

dustry, he has enough ideas that he anticipates

As trends in travel continue to grow ever

“If I wasn’t working here I would still be

creating something great of his own design.

more personalized and exotic, Kjellgren feels

doing this, but just for fun. I book myself into 10

“In the end, I’d like to start a resort on Mada-

the next big thing in extreme vacations will be

different hotels on my own trips, just because I

gascar, where I used to live, it hasn’t been too

really far-flung destinations. “People will want

like to see them; I rent a car and drive up and

developed yet but it’s a beautiful place. I

hotels in the Himalayas, in Bhutan, places that

down every street looking for the best little

would live on a little island off the coast of

are very hard to reach. I sit around the table at

restaurants and bars and shops.” He expects

Madagascar, and hopefully all my friends

so many dinners with so many rich people, and

to travel about 150 to 200 days this year, with

would come visit me.” Philippe, I’m there.

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DIFFERENT

Make-up: Lee Pycroft/My Managment London Hair: Jamers Row/Holy Cow London Left: Proenza Schouler Shoes: Sergio Rossi Right: all by Michael Kors

SHADE

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