HoteliersGuild's LookBook | AutumnWinter 2020/21

LookBook AUTUMNWINTER2020/21 Hoteliersguild

a CoutureHospitalityConcept Compilation

Deeper Luxury Passion for

CoutureHospitalityConcept | Autumn/Winter 2020/21

CoutureHospitalityConcept MADE-TO-MEASURE LUXURY HOTEL MANAGEMENT, REPRESENTATION, MARKETING & BRANDING

YM | CHC Strategic alliance

HallOfFame

CONCEIVED TO CELEBRATE BRILLIANCE IN OUR INDUSTRY Dedicated to people who are making outstanding contributions to the global luxury Lebensart. Inspiring and educating a new generation of discerning hoteliers and exclusive service providers.

Editorial Fortunately, even in these crazy times there are still enough reasons to be proud and grateful!

Like so many of our colleagues, I have tried to channel my frustration caused by empty or closed hotels, canceled events etc. etc. to offering assistance to our suffering industry via our HoteliersGuild network. The result: the new LeadingHôtelières chapter, the ever growing HoteliersForGood initiative, our inspirational ForumOfDialogue and a very successful first virtual Extravaganza Gourmet Festival with the foundation of a HoteliersGuild Chefs Chapter, as well as my personal pro bono association as brand ambassador for the Ellerman House, Cape Town, and the LUX*Collective, Singapore / Mauritius.

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various segments of our industry, e.g. hoteliers, CSR experts, marketing & PR experts, entrepreneurs, academia & architects... with many more to come.

LH is committed to accelerating the development and advancement of women in leadership positions.

One reason for special pride is the introduction of our LeadingHôtelières chapter. Within a very short period of time, high-ranking female colleagues - all of them industry leaders from different segments of the hospitality business - selflessly and enthusiastically agreed to support our cause.

We have recognised the gender disparity that exists at many if not at all levels of our industry, and have therefor launched the LH chapter. Despite the wealth of career opportunities it offers, the Hospitality Travel & Leisure sector is still plagued by underrepresentation of women in senior roles, as many executives are still uncomfortable admitting to the fact that the largest "minority" group is, in fact: women.

Frank M. Pfaller Publisher | President

According to McKinsey’s HoteliersGuild research, the correlation between greater gender and ethnic diversity in corporate leadership and profit indicates that when companies commit themselves to diverse leadership, they are more successful - we aim to walk-the-talk & encourage HoteliersGuild members to support the cause!

And our ForumOfDialogue gave a firm nod to the pressing matters for social and environmental sustainability, positioning it as the crux of longevity for our businesses. We embrace conversations around diversity and inclusion. And we continue to position responsible tourism as a vehicle for positive postCorona change.

Whilst we recognise that some steps are being made in the right direction, more needs to be done. There is still a significant lack of women in the top leadership roles, and very few as CEO. The sector has little trouble attracting the women at entry level, yet despite this, many leave at middle- management level.

Sustainability is changing, and the age of corporate social responsibility is giving way to companies that embed sustainability into their ethos and operations. As consumer behaviour shifts and ecological degradation becomes increasingly apparent, a clear business case is being drawn for tourism-sector companies to invest in sustainable options - which, thank God, is finally becoming more and more important for investors and asset managers!

LeadingHôtelières is honoured and thrilled to have founding sponsors including dedicated members from

Enjoy the read, be inspired and do join the sustainability agenda!

CONTRIBUTORS Sonu Shivdasani, CEO

& Founder of SONEVA, who made a mark on the industry with his couture approach and relentless commitment to high-end green and sustainable spas and retreats.

Paul Bruce-Brand, GM of Ellerman House, Cape Town, HoteliersGuild member and dedicated supporter of our sustainable luxury principles. His hotel, voted by Condé Nast Traveler as the Number 13 best Hotel in the World and the Top Hotel in Africa and the Middle East, is presently closed, but he and his team are so involved in doing good for their community.

Yasmine Mahmoudieh, iconic architect & designer who walks-the-walk when it comes to sustainability in her field

Jeffrey Catrett & Prof. Henri Kuokkanen, Academic Director and Vice Dean respectively of Institute Paul Bocuse Dimitris Katrivesis distinguished member of HoteliersGuild’s Chefs Chapter who hosted a high-powered Gourmet Night

Maria Pajares, Co-founder & Managing Director, MASONROSE, London’s leading Marketing&PR agency

Con

100 Special Feature INSTITUT PAUL BOCUSE

18 | 39

40 | 57

WhatleyManor ENGLISH COUNTRYSIDE

KEEMALARETREAT PHUKET

We don’t do Hustle&Bustle here, says our HoteliersGuild member Sue Williams

58 |75

78 | 91

JOALI THE MALDIVES

LEFAYDOLOMITI MADONNADICAMPIGLIO

Boundary-pushing design and barefoot lovelies

Lefay Hotell&Resorts Dolomiti

Ecstatic to be leading the Keemala teaming to be part of an iconic resort, says Jason Villarino

SONEVA

Believing that exclusivity means doing what no one else has yet thought of

ntent

Opening a New Chapter

92 | 99

100 | 113

WATERVILLAS SONEVA

INSTITUT PAULBOCUSE SPECIAL FEATURE

Sonu&Eva offer a sneak-peek into their new Maldives project

Trains more than 1,000 students each year, representing 62 nationalities studying on 10 international campuses.

114 | 135

136| 142

CUISINE A GREEK FIGHTER

GRANDHOTEL TREMEZZO - a preview

Dimitris Katrivesis ‘Can’ do epic shit with basic people’…

Valentina de Santis’ grandfather fell into love with its charm and she’s following his footsteps

144 | 151

152 | 161

NOBLECAUSES GIVING BACK

YASMINEMAHMOUDIEH SUSTAINABLE ARCHITECTURE

HoteliersGuild in support of member initiatives

An inspiring Q&A with our distinguished HoteliersGuild member.

MASHPILODGE

I’m happy to see more women CEOs in hospitality.

However, we are still a far cry from where I hope we can be in terms of representation. The biggest challenges for women looking to achieve top leadership roles were the need to travel, relocate and dedicate long hours. In the past, once having children and raising a family came into the equation, many women were forced to make a choice, and those challenges were hard to overcome. Given the innovations in technology and a more open attitude towards flexible working hours and “home offices,” many of these hurdles seem alleviated.

Lindsey Ueberroth CEO | Preferred Hotels Group Hon. Co-Founder & Ambassador | LeadingHôtelières

LeadingHôtelières Vision: LeadingHôtelières to become a resource for women to be able to network, mentor and participate in professional Development programs geared toward helping them rise in their careers. Our chapter will be able to inspire many companies in our sector to sign up to our cause. We intend to inspire them to seize the opportunity to collaborate, and create an environment where diversity and inclusion are embraced and embedded to create value in both, societal and financial terms for our industry.

Mission: LeadingHôtelières will focus on building a pipeline to place and promote women in leadership, through pro-bono programs that provide mentorship and training, advocacy and critical theoretical & operational business and management skills. (e.g.

HoteliersForGood ) We aim to bring together a diverse mix of successful women leaders who, through the discussion of topics relevant to today’s issues, educate, inspire and encourage women to reflect on their own goals and status as they strive to move higher in our industry.

Instituting training and round-table sessions to discuss specific issues that affect women in the workplace today.

Encouraging member involvement in activities to benefit the greater hospitality industry business communities, including internships and assistance for placements of female mid-to-higher management candidates in hotels led by HoteliersGuild members To use a person centred approach, realising individual potential Our primary goal must be to achieve gender equity.

HG SERIES

Q&A with

Sonu Shivdasani CEO & Founder

SONEVA

HoteliersGuild

Q 1. How do you think COVID-19

outbreak will change the hospitality?

Q 2. When things go back to normal,

Evidence of immune system dysfunction

What is your vision for Soneva to

supply will be higher than demand from

is nowhere clearer than the alarming rise

anticipate and overcome this new

travellers, and hotels will all come up

of autoimmune diseases across

challenge?

with aggressive strategies. What will

developed countries such as MS, Celiac,

Soneva put in place to ensure we

Chrohns, Psoriasis etc. There are now

This crisis that the world is going

differentiate ourselves and attract

hundreds of conditions where the

through has allowed many people the

guests?

immune system is attacking its own

opportunity to pause and rethink their

body. The severity of these diseases

values and importantly their priorities. I

It is going to be difficult. It is true that

shows that the immune system is indeed

suspect that travellers will become more

there will certainly be much more supply

very powerful, but is no longer

health focused, more aware of nature

of certain types of hotel than demand.

functioning within the environmental

and more sensitive to the challenges of

We were already seeing that even

constraints for which it was selected.

the planet.

before we went into this crisis. The crisis,

and the recession that will follow, will

One of the key theories about the origin

"Imaginative and Engaging SLOWLIFE"

only exacerbate the situation.

of autoimmune diseases is the idea that

is our Core Purpose, that we as Soneva

exposed to the modern environment

Hosts believe in and follow. It is not a

That said, Soneva is very unique and our

(food, additives etc.), the gut becomes

consumer facing concept. Our brand

guests will still be wealthy and they will

"leaky". The loss of gut integrity allows

proposition is “Inspiring a Lifetime of

be prepared to pay that extra amount

proteins to pass into the bloodstream

Rare Experiences”. This brand

for what we do so well. We will continue

undigested or only partially digested,

proposition is still important but we will

to do what we have. We have a strategic

where the immune system is triggered

bring more SLOWLIFE imagery and

competitive advantage as we are both

as if an invading organism had been

examples into our descriptions of

Owner and Operator of our hotels so,

detected. Because some of these

Inspiring a Lifetime of Rare

we can move quickly, we are flexible and

antigens appear similar to our own

Experiences. I strongly believe that more

we can create unique special

tissue, the antibodies lead the immune

and more, going forward, our guests will

experiences for our guests that other

system to attack it.

find our core purpose and brand

cannot.

proposition increasingly relevant and important.

It is clear that gut health is super Q 3. Your thoughts on personal Health/

important.

Wellness in the era of COVID-19:

I suspect, that even though the second

So, it is all the more important that

quarter of 2020 will be the period of the

Humanity is without doubt more

during this period, that we maintain our

greatest economic decline in history,

equipped today to combat viruses than

immune system and keep it as strong as

and in spite of the fact that we are going

it was 100 years ago. Today we are

ever. We can do a lot by choosing the

into a recession; I still suspect that

benefiting from the progress of science,

right food that supports our gut, and

consumers will be prepared to spend

whether it is the improvement in

that provides natural antivirals such as

that little bit extra for a unique

c o m m u n i c a t i o n t e c h n o l o g y, t h e

garlic, ginger, turmeric, red onions.

experience as they will value the

development of medicine that can

precious time with their families more,

combat the virus, or, whether it is

now than ever.

antibiotics or other drugs. Unfortunately,

Gut health:

whilst humanity has benefited from the

I quote from Anthony Williams in his

They will try and recreate the bonds that

progress of science, we have

book - Medical Medium:

they created during this crisis when they

undermined our natural immunity. The

were locked down at home together, so

change in our diets has resulted in less

"Our gut is one of the key foundations

families will either enjoy more

immune boosting foods that were a

of our health. Our gut includes the

"Staycations" where they will go to their

staple of diets in most countries,

stomach, small intestine, large intestine

home in the countryside with their

whether it was garlic used in

(which includes the colon, liver and gall

closest. Or, they will travel to unique

Mediterranean cuisine, red onions in the

bladder). The gut is responsible for

destinations where they can really enjoy

Middle East and Levant area, and

ensuring that we absorb the nutrients of

special moments with their families.

turmeric and ginger in Asia.

food the we eat, properly expel waste

and toxins, and maintain a strong

ileum, which is the region that needs

restore4life.com. I also use a Prebiotic

i m m u n e s y s t e m . S o m e re s e a rc h

them the most.

powder in the morning.

suggests that our gut plays the most

important role in maintaining strong

Elevated micro organisms are the most

Q 4 Your thoughts on health and our

immunity.

gut renewing option there is. They are

built environment?

the very micro organisms that the ileum

At Soneva, a lot of thought is put into

A healthy gut needs good bacteria and

harbours, and they create the B12 that

ensuring that our built environments are

they are responsible for restoring the

the body, particularly, the brain most

as healthy as they can be. We ensure

intestinal flora including those in the

recognises.

that the villas are light and airy. A

ileum. We take good bacteria for

window bringing in clear daylight is

granted but they are remarkably

A top source of elevated micro organism

never more than 5 meters away. We

powerful and can change one's health

is sprouts. Alpha alpha, broccoli, clover,

design our villas so that they are

and life.

fenugreek, lentil, mustard, sunflower,

naturally ventilated, and our guests can

kale and other seeds like them, when

live comfortably without having to use

Unfortunately, cultured probiotics sitting

sprouted, are living micro gardens. In

the air conditioning. It is very important

on the shelf of health food stores, or

this tiny, nascent form of life, they are

for our health that we do spend a big

fermented food that claim to have

teeming with beneficial bacteria that will

part of our day exposed to the natural

beneficial bacteria, are not the answer.

help one's gut thrive."

temperature around us, and that we do

Most, if not all these micro organisms

not spend all our lives in artificial

will die in one's stomach before they

A product that I use which I find has

environments. Our villas are designed so

descend and reach the small intestines.

been fantastic in supporting my gut

that the Wifi can be turned off at night.

Factory produced probiotics never reach

health is "Restore". It is manufactured

This is very important in order to achieve

the last part of the small intestine, the

by Biomic Sciences. Their website is

deep restful sleep. A Wifi On/ Off

Our sincere congrat

pursuit of su

button is a standard feature of any Soneva villa.

We also go to great lengths to select materials that are both sustainable, in that they are usually from renewable sources, and no endangered materials are used; but they are also healthy. We always check that the V.O.C. of the materials and finishes that we use.

Only low V.O.C. materials are allowed. Our villas are designed so that the guests have amazing views. Looking at the beauty of nature is uplifting, and beneficial to one's health.

Finally, whilst our villas are naturally ventilated and have substantial shaded areas where guests can stay in the open air during the day, they also have big open gardens or decks where guests can be exposed to the sun. Vitamin D3 is very important to boost one's immune system.

So, it is very important that if one is in a locked down environment, that one manages to get as much fresh air as possible, and importantly, exposure to the sun at least 30 - 60 minutes per day.

Q 5. What are Soneva Hosts being offered during this COVID period?

We are offering all hosts: Daily meditation with Pawan our resident yoga expert Any host can talk to our resident psychologist in the UK, Dr Martin Lloyd Elliot, at any time Daily ayurvedic herbs and treatment to boost immunity A frequent chance to have time with our CEO and senior management to address any issues or concerns All resorts have their own activity schedule to keep the hosts entertained during quiet times at the resorts – there are host bands being formed, pub quizzes and lots of sports activities Hosts are required to volunteer on local islands to help our island communities with any projects they need completing, such as gardening, waste management, etc

ts for 25 years in the

ustainability !

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Deeper

Luxury

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Luxury was once a domain detached from sustainability. Now, a shift in our behaviour is imperative.

Let’s use our joint power to increase global environmental and social standards, and to play a key role in promoting a cultural shift!

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1 Whatley manor England

Quintessentially British Whatley Manor is a grown-up getaway in the heart of the Cotswolds. Set in 12 acres of gardens with 26 distinctly different areas. Come on in and discover a whole new relaxed and very enjoyable experience.

HISTORY Originally named Twatley Manor; an abbreviation of “To the wet lea�, Whatley Manor was originally a farmhouse on a farm estate called Twatley Farm which was rebuilt in the 18th century. The estate was bought in 1857 by Mr T G Smith who from 1871 became the lord of Easton Grey Manor. It is believed that during this time the building was enlarged and several out buildings to the North-West were incorporated or replaced, extending the property. Ownership of the farm was passed onto his sister Honora Wilder and her husband Reverend George Wilder who owned the farm in 1910. Rear Admiral Reginald Neeld, his wife Beatrix and daughter lived in the manor house in the period of 1899-1924.

During the First World War, the hall at Twatley became a packing station for boxes of leggings, galoshes and Red-Cross parcels destined for the Front.

The estate was bought from Honora & George Wilders heir, Graham Wilder in 1925 by H.C. Cox, a Canadian; Deputy Master of the Beaufort Hunt who used the estate to hunt and added more land to it. Cox altered the inside farmhouse,

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a west wing now called the Tudor wing and greatly extended the stable courtyard and built the coach house. He also laid out ornamental gardens and a small park.

Around 1947 it was sold to Priscilla Coriat, a debutant of her time and her second husband, Harold Isaac Coriat, who owned it until 1957. In 1961 the estate was divided by R.J. Rennie. It was around this time that the estate was renamed to Whatley Manor.

During this time Marco and Alix Landolt stayed at Whatley Manor whilst visiting their son Christian who was competing at The Badminton Horse Trials. The beauty of the place inspired them and when Whatley Manor came up for sale in 2000 they acquired it, restored it painstakingly and brought it back to its former glory. The manor house is a Grade 2 listed building. 12 acres of land has been transformed into 26 distinctive gardens, many of them based on the original 1920’s plans.Whatley opened its doors on 1st July 2003 and has since been recognised by guests as a peaceful, perhaps even magical place; that continues to develop, its award-worthy appeal.

A Force for Good, For People and For Planet Whatley Manor is committed to making real changes to reduce its carbon footprint, and is educating its 90 strong staff to this end. It has recently sunk a water bore whole in the grounds so the garden has a sustainable water supply;

replaced all shower heads with ones that reduce water consumption by 50%; replaced all its kitchen equipment to energy efficient induction and fully removed gas from the kitchen; and installed a biomass boiler to supply energy to the 20-bedroom staff accommodation. most resorts take their own design template and transplant it into their setting, SALT has done the reverse, channelling the character of its surroundings to shape its look and feel.

It’s pleased me no end the volume of repeat business we get – eight out of ten are repeat guests, so there is obviously something very right about the property and while we might

not be the most fashionable it’s a real constant deliverer on the service and food front.

Sue Williams | General Manager

We offer our guests, a quality, responsible travel option. I am especially proud of our team who has so readily come on the journey with us.

Culinary

Two-Star dining in THE DINING ROOM

Highlights

Tortelloni Black

Plating up

Chef Niall

Chef Nial Keating Food is a huge part of the Whatley Manor experience, for hotel guests, special occasions, relaxed lunches, Saturday brunches and of course afternoon tea. Executive Chef, Niall Keating gained a coveted Michelin Star within one year of taking on the role and in October 2019 gained his second Michelin star. His passion, creative and v i b r a nt a p p r o a c h t o fo o d h a s reinvigorated all of the dining experiences at Whatley Manor. Niall’s unique cooking style can be sampled most fully in The Dining Room where the menu delivers his signature flavours.

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Dreams

Small Dining Room

Walking the Talk of

Sustainability

Smoked Beetroot

“

We need to do the thinking for the guests as they just want to step inside and relax. It is for us to create slow paced activities that enable them to unwind and enjoy the feeling of wellbeing whilst they are receiving the very best of service and food. For example, we include local produce on our menus, biodynamic wines from the UK & Spa products that are also make in the UK with sustainable packaging.

“

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WHATLEYMANOR

2 Keemala PHuKET

“ I am ecstatic to be leading the Keemala teaming to be part of an iconic resort that has been critical in transformation of the hospitality industry.

Jason A. Villarino General Manager

Philosophy & Design I look very much forward to delving into enhancing the bespoke, luxury offerings at Keemala, while retaining the resort’s outstanding ethos and commitment to the environmental and cultural wellbeing of Phuket destination.

Jason Villarino | GM

T

he concept of Keemala is to offer experiences to guests that are ‘Beyond Enchanting’ and is very different to other resorts in Phuket in both style and ethos. Keemala harnesses the history of fictitious ancient Phuket settlers

and incorporates the story of four different clans within the resort. The architecture of the four different villa types reflects the skills and way of life of each of the groups.

Keemala and its grounds are designed as an expansion of the surrounding landscape, making

use of natural features such as mature trees, streams and waterfalls and integrating these into the overall design and creating a wonderland for guests to enjoy. Keemala is the perfect place for honeymooners, couples and guests wishing to get away from it all.

Mala Spa

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Upon entering the sanctuary of Mala spa each guest will embark on a sacred healing journey using sight, scent, sound and touch. Each spa treatment has been carefully curated to incorporate elements of traditional healing rituals from around the world as well as our own unique Keemala rituals, and results in a profound internal experience to take away. We offer pampering spa treatments and massages, as well as holistic or traditional

healing therapy, integrative Thai bodywork, Reiki energy healing, and VOYA seaweed hot stone massage. Our spa products are as organic as possible and are always paraben free. We use products by Siam Botanicals, VOYA, and SpaRitual.

KEEMALA

boundary-pushing design and barefoot loveliness

3

joali The Maldives

“I believe that there are four pillars to a wellfunctioning society: sustainability, education, gender equality and art. JOALI is proud to display immersive artwork throughout the island created by global artists, all inspired by nature and the joy of life, with messages of sustainability at their core.�

Esin GĂźral Argat Owner

an island & a story Up in the sky, deep in the ocean. I have been all around the world. Then I found myself surrounded by this beauties.

Suddenly, the island woke up and my story has begun.

“

Up in the sky, deep in the ocean. I’ve been all around the world. Then I found myself surrounded by these beauties…

A shimmering sense of awakening. A soft breeze that makes you feel more alive than you have ever felt. Amid the abundant life between the palm trees, sand covered feet and sparkling water.

The joy of this island comes from within. It is in its nature and spreads its wing each day.

SUSTAINABILITY & CULTURE Joali is the Maldives’ first and only Joali is the epitome of sustainable glamour.

Even before guests have arrived, the luxury resort offsets all carbon emissions from their stay by working with local communities to re-plant trees. In designing the resort, construction was designed around the island’s trees to preserve the natural flora of the island.

This conscious decision saved over 1,000 original palm trees which remain throughout the resort today. Away from Muravandhoo, Joali’s owners have also bought neighbouring islands, keeping them completely untouched in order to preserve their natural environment as w e l l a s s t o p a ny f u r t h e r h o t e l development, thus keeping the resort’s exclusivity and privacy intact.

Vandhoo

Sustainable Glamour and culinary arts Australian chef Ashley Goddard, a veteran of Soneva Fushi, oversees the four restaurants, along with the organic fruit and herb garden. And French pastry chef Stephan Prost is praised for coconut and pineapple spring roll with lychee granita and banana chutney

Saoke Teppanyaki

Mura

BEACH VILLAS WITH POOL & MORE …

Joali is the Maldives’ first and only immersive art resort, located on the island of Muravandhoo in the unspoilt Raa Atoll just 45 minutes away from Male by private seaplane. Launched in late 2018, Joali truly embodies the joys of life that are woven through its focus on art and sustainable luxury, gastronomy, family and wellbeing. Joali comprises of 73 elegant and private beach and over-water villas and residences, all impeccably designed with a selection of 1, 2, 3 and one 4-bedroom villa available. All villas are a delight to spend time in, spaciously and stylishly designed with uniquely high ceilings, private swimming pools, indoor and outdoor showers, an indoor and outdoor living area, a dressing room, sun loungers and access to the ocean for snorkelling. Joali stands out from the crowd of luxury resorts in the region with its focus on the human story and nature, preserving and protecting the place that the team love the most by shining the spotlight on sustainability. Joali’s experiential works of art and dynamic design, including a Manta Ray Treehouse and underwater coral reef sculpture, all reflect the beauty of nature with sustainability at their core.

Saoke Teppanyaki Table

Joali Spa by ESPA

Taylor made treatments…

by ESPA’s signature offer restore your body’s vitality and vibrancy, unlocking your inner joy.

The 8 treatment rooms, with breathtaking garden and seaside vista, merged with a luxuriously and artful design spa concept, prides in a bespoke holistic and unique wellness experience.

JOALI | MALDIVES

PASSION FOR SUSTAINABLE LUXURY AFFILIATION BY INVITATION ONLY

4 Lefay Resort & Spa dolomitI Madonna di campiglio

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“

Independently Minded Lefay Resorts & Residences is a family owned group. This has allowed us to design our brand identity in a completely independent way, following our own vision and mission and creating a completely unique concept based on new luxury, sustainability and holistic wellness.

The Lefay experience is primarily based on environmental respect and on an innovative wellness method created by our Scientific Committee: two features which are not reproducible and that are intrinsically part of our company, in every step we take.

Lastly, the Lefay wellness holiday excellence is based on a series of standards that we have set according to our personality and practices, a choice that enables us to always be free-spirited without any restrictions from third parties.

Alcide Leali | Owner | CEO

“

Family Suite

Sky Lounge

Vital Sustainable Cuisine A concept highlighting the most authentic flavours of the area, using seasonal ingredients mixed with aromas of the Dolomites. Lefay Vital Gourmet privileges the health aspects of food following the principles of green cuisine and enhancing local fragrances.

Lefay Vital Gourmet champions the Mediterranean diet and the most authentic flavours of the region, using seasonal ingredients mixed with aromas of the Dolomites for a vital and light cuisine.

Chablé’s gastronomic offer was designed by the renowned Chef Jorge Vallejo, recently awarded as the best Chef in Mexico, whose restaurant Quintonil occupies the 11th place in the list “The 50 Best Restaurants in the World” by S. Pellegrino. Under his leadership, Luis Ronzón, our Executive Chef, offers a unique dining experience in the three restaurants.

“

GREEN IDENTITY Wellness, green identity and Italian lifestyle are the main drives of my family inspirational vision. After the successful venture with Air Dolomiti, my parents felt that the world was changing, and that being in complete harmony with ourselves and with the territory would become an urgent need in contemporary society. This was just before 2006, and their approach was definitely forward-thinking for the time.

LEFAY TOTALLY GREEN Lefay Resorts is the first Italian company in the tourism sector to sign an agreement with the Ministry of the Environment for projects aimed at neutralisation of CO2 emissions. This is achieved through the purchase of CERs credits (in accordance with the Kyoto Protocol), intended to reduce emissions in Italy and in developing countries.

“

An extremely rewarding project. We worked closely with the owner who proved to be far-sighted and attentive to even the smallest detail. This has ensured the achievement of the goal of creating a project linked to the particular location of the Dolomites and to "Italianness", respecting the prestigious Lefay brand, a brand that has been able to establish itself in a particularly competitive market, giving shape to an idea of contemporary and environmentally friendly luxury. This work represents the perfect example of the operating philosophy of our firm, that is, extending the idea of well-being to all aspects of the project.

ALBERTO APOSTOLI | ARCHITECT

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Lefay Resort & Spa Dolomiti

ter a W w e n e h t g n i l a e v e R Soneva fushi

5

Water villas The Maldives

r t e R

s t a e r

Soneva Fushi’s new Water

to welcome g

yet another facet to the origi

r Retreats are soon to be ready

guests, adding

inal barefoot luxury resort.

“

“We are very proud to announce this exciting new phase for Soneva Fushi,” says Sonu Shivdasani, Soneva’s CEO and Founder. “When we first launched Soneva Fushi in 1995, we redefined tourism in the Maldives with our unique vision that pioneered the concept of sustainable luxury. After 25 years at the forefront of the global luxury tourism sector and as a bucket-list destination in the Maldives, we are always striving to evolve with our guests’ ever-changing needs. While we will always remain true to the much-loved spirit and laid-back ethos of Soneva Fushi, the new Water Retreat villas will elevate our offering. Having overwater villas gives our guests the luxury of choice, to stay amongst the deep greens of the jungle with the beach just steps away, or wake up to panoramic views of the ocean.”

These Water Retreats have been raised high

enough above the ocean so that the waves do not break against the underside like most

overwater villas, thus reducing noise and

vibrations. The walls use recycled Styrofoam as insulation, which helps keep

the interiors cooler and serves to muffle the sound of the wind and waves. With a push

of a button, the retractable roof slides back above the master bed to reveal sunny skies

or starlit nights. The new mechanism is now made using aluminium, rather than steel, making its operation even smoother and

quieter. The curving jetty that links the

Water Retreats to the island has been redesigned with the jetty planks laid

lengthwise rather than width-wise to reduce the noise of buggies and bicycles riding along them.

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U FEATURING

DIMTRIS KATRIVESIS Greece

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Chef Dimitris Katrivesis & Friends Akrame Benallal (restaurants Akrame 1* and Atelier Vivanda in Paris & Akrame in Hong Kong), Giorgio Diana (official chef of The Best Chefs Awards & Solaya restaurant in Amman), Alex Dilling (until recently at The Greenhouse 2* in London), Miles Watson FrinĂŠ (Pure Berlin) and Ebbe Vollmer (Vollmers Restaurant 2* in Malmo).

“

I wish I could describe what we experienced at the chefs dinner event on the night of September 30th. Thama shone with five great chefs invited from abroad, dear friends and colleagues, my family, all together in the kitchen and in general what they taught us, what we heard, what we discussed and saw with them, these days in Tinos are hard to capture with words. We managed to coordinate this event, despite all the difficulties, for the first time this year the island is in an international gastronomic frequency.

We could not have done a better season closing.

Many thanks to my team for all the heart they put into this Project.

All those who visited us and the community of Tinos that welcomed us with so much love.

We will pause for a little while and soon we will be together again with many beautiful surprises and delicious events.

Thank you for accepting our Thama with so much love !

D.K

A farewell to summer with an exceptional culinary event at Thama Restaurant in Tinos island The event was organized in cooperation with The Best Chefs Awards Five internationally-acclaimed chefs travelled to Tinos island in Greece a few weeks ago, joining their forces with chef patron Dimitris Katrivesis in preparing a gastronomic dinner and closing the restaurant’s summer season.

A decadent 6-course culinary journey was created was created by the team of acclaimed chefs together with chef Dimitris Katrivesis, who served a menu that blended their own cooking style and selected local products, inspired by the island’s unique vibes.

The gathering that was organized under the auspices and support of The Best Chefs Awards showcased creativity, inspiration and collaboration, and strengthened the island’s face and Greece’s in general, as a gastronomic destination.

The menu was served with a wine and beer pairing, featuring Greek wines from various areas around Greece and beers from the local microbrewery NISSOS BEER.

T

Mason farm baby vegetables with Ssamjang dip

DIMITRISKATRIVESIS

A distinguished member of HoteliersGuild’s Chefs Chapter

0 N HoteliersGuild has joined the humanitarian vision and efforts by helping those in need of clean water, shelter, food and other basic necessities to live, especially children.

And we provide support to initiatives that promote ethical luxury travel.

E

CAUSES

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DETAILS HERE

Opening

ANewCHAPTER

Raisond’dêtre

ThinkTank&TaskForce

Leading

Hôtelières making a change !

Xenia zu Hohenlohe Managing Partner | Considerate Group Xenia began her career in the hospitality industry 23 years ago and brings a wealth of experience and expertise to the company. She has handled the PR for cultural tourism Spain and international hotel groups such as Mandarin Oriental Hotels and Oberoi Hotels as their European Account Manager. She then spent three years at Amanresorts, first heading Sales & Marketing for The Americas & Europe, then building up the European Sales Office in London before moving into operations as Assistant General Manager for the Amanjena, Marrakech. Having developed a thorough understanding of the various operational as well as commercial aspects of the hotel business, she joined forces with Benedetta to rebrand and re-position the Considerate Hoteliers Association. Xenia is based in our Munich office and is fluent in five European languages, which positions the company perfectly for a European expansion.

Xenia’s motivation is her life-long concern for the environment and desire to create new systems for the integration of sustainable practices into the hospitality industry

DETAILS HERE

SeniorHoteliers

Initiative

STRATEGIC ALLIANCEPartners

https://www.itmustbenow.com

mak ing

a ch ang e!

HoteliersGuild Join us in supporting the NOW Force for Good Alliance, a marketing affiliation for inspiring and responsible companies in the hospitality industry with a mission to boldly advance sustainability, social responsibility and principled business practice.

It matters to your guests, your staff, your community, your profits and our planet. itmustbeNOW! Be inspired: Watch this! and register your interest to join!

NOW Force for Good Alliance.

HG SERIES

A Message from

Paul Bruce-Brand General Manager

ELLERMAN HOUSE | CAPE TOWN

HoteliersGuild

“

During this Covid 19 pandemic, South Africa, like other countries across the world, is grappling with the exceptionally tough balancing act of trying to keep our citizens safe and healthy, whilst also keeping our economy alive. Currently, the issue of hunger is a massive concern. Aside from the threat of contracting Corona virus, hunger is the greatest threat to millions of South Africans. The Human Sciences Research Council has found that during this lock down, between 45% and 65% of people are battling to pay bills and feed their families.

Hearing about hungry people on TV was one thing, but to actually see the reality of the situation in the townships hit home hard. The particular community which we are supporting is in Khayelitsha, which is the largest and fastest growing township in South Africa. Here the medium average income per family is a meagre $1060 a year.

I had the opportunity of witnessing first hand, food being delivered to hungry school children in Khayelitsha, and the thing that made the biggest impression on me was the palpable sense of love, community and hope that exists there despite endemic poverty. Certain community members had taken it upon themselves to co-ordinate the provision of meals to the most vulnerable. While hungry kids waited patiently with their little lunch boxes, a group of elderly women had been tasked to serve them food, ensuring that the process was as hygienic as possible, and that good social distancing was being maintained. One needs to bear in mind that social distancing is non-existent to township living. Because many people share tightly crammed accommodation, selfisolation and working from home are not options for them. Access to masks and sanitizer is extremely limited.

I was struck by the way one community member, Thando Wellington, had made his own small home available so that volunteers could wash their hands, wash the utensils, and distribute the food. There are numerous other unsung heroes.

In response to this desperate need we are grateful to our owner, Paul Harris for his financial support in getting this project underway. And our Chefs Peter Tempelhoff, Rudi Blaauw and their team have literally stepped up to the plate, and are preparing healthy, nutritious meals on a daily basis. They will continue to do so for as long as is possible, and have encouraged other chefs, restaurants and hotels to do likewise. It is heart-warming that our neighbours have also entered into the spirit of giving, sending us ingredients through certified suppliers. Should you too like to make a donation, either in the form of ingredients or else as a financial contribution, you have our assurance that all such donations are strictly audited through the Click Disaster Relief Programme.

“

Ellerman House - Cape Town | featured in HoteliersGuild’s LookBook

Lyon | France

Special Feature !

PAUL BOCUSE

Institut

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“

We lived by the river and loved it. I was always playing outside, hunting, fishing. When I got bad marks at school, I would go fishing and cook it straightaway.

Institut Paul Bocuse, in Lyon, France, trains m o r e t h a n 1 , 0 0 0 s t u d e n t s e a ch ye a r, representing 62 nationalities studying on 10 international campuses. From undergraduate through to doctoral level, students on our courses benefit from an innovative teaching approach recognised by the Worldwide Hospitality Awards. In just 30 years, the Institut has been able to develop a unique higher education, research, executive education and career retraining ecosystem. We’ve built our international development strategy upon an

educational hub created in partnership with the best schools and universities in the world and our network of several thousand alumni located in more than 80 countries across the globe.

Institut Paul Bocuse is the first-ever private hospitality and food service higher education institution to be fully certified by the Ministry of Higher Education, Research and Innovation and by the Ministry of Labour with Bachelor degree programmes approved by the French State.

GĂŠrardPĂŠlisson, Founder and Administrator of the Foundation and President of the Institut Paul Bocuse board of governors since 1998

It has taken a lot of work and a lot of luck to create what I have: work, luck and good health. Yet you cannot have everything you want in life. You have to be a fatalist. I have no regrets.

PaulBocuse

The G&G PÊlisson Foundation for Institut Paul Bocuse was created in 2015 under the patronage of the Fondation de France. The Foundation’s mission is to support and help guide the development of our school and therefore continue contributing to the influence of French know-how across the globe.

“ JeffreyCatrett

Academic Director

We have always believed that our students should consider themselves to be true citizens of the world, this is why Institut Paul Bocuse is constantly reinforcing its international identity by opening up to new and developing tourist destinations to enhance the employability of our students.

Today, we have campuses in Singapore, South Korea, Japan, China, Finland, Russia, Guatemala and Peru‌

be st

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ag st ow rea ard t fu s tur e!

Architecture&Design

yasminemhmoudieh | London

YASMINE MAHMOUDIEH

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Her unique holistic approach to design, which merges from human psychology and cuttinge d g e t e c h n o l o g y, h a s resulted in an acclaimed international show-case of award-winning, one-of-akind projects.

Yasmine is a distinguished member of HoteliersGuild’s

LeadingHôtelières Chapter

YasmineMahmoudieh Yasmine studied art history in Florence, architecture at the l’école d’Ingénieurs de Genève in Switzerland, interior design at the college of Notre Dame in San Francisco and architecture and interior design at UCLA in Los Angeles. A year after she graduated from UCLA (aged 26) she opened her first studio in Los Angeles, and today has her headquarters in London. Her work can be found across Europe, the United States ,into the Middle East and Asia, and even in the skies above, working as one of the few chosen de-signers to work on the Airbus A380.

iasm n

Yasmine has been rewarded many times for her creative and innovative designs and is a reference in her field. Her multiple talents and skills helped her throughout her entire career in order to live her passion for architecture, design and entrepreneurship.

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come from music, movies, theatre, art, poetry, philosophy and from heaving had the fortune to have travelled since earliest age with my parents to many countries and continents. I also get a lot of inspirations when in nature and I adore trees, flowers, plants and beautiful landscapes.

yasminemahmoudieh

“

MY INSPIRATIONS

Yet Another Dream is to realise my own hotel brand the Y? Hotel is not just a dream but a project I am following up intensely at the moment. Through my longtine experience and my strong intuition I do know what people want or what could excite them that they have not seen yet. I can anticipate a lot of things and my most successful projects are those where I had a lot of freedom in developing not only the design but also the concept‌

“

What’s the most interesting thing about you that we won't learn from this interview?

I was taking 2 years acting classes in Los Angeles, while studying at UCLA and was promoted by my professor to act in his theatre in Hollywood. I was almost changing my studies, but then realised that acting was a very difficult place to be and so much dependent on the mercy of producers. However I believe that it helped me in giving lectures all over the world , including Shanghai in front of 1000 people or teaching in various hotel and architecture schools around the world.

Three words that describe you?

Passionate, resilient, creative!

What have you done recently for the first time?

Teaching 30 students from the Institut Paul Bocuse on zoom.

Q&A

Your definition of SUSTAINABLE LUXURY, personal and architecture & design?

For me it is being in nature, being surrounded by beauty and sustainable materials. An aesthetic quality of architecture and interior design is very important to me. Lighting is so important and needs to address feelings . We need shadow and light to have an interesting juxtaposition.

I like fireplaces and indirect lighting that punctuates the beauty of materials and colours and architectural details. To me luxury is also authenticity . I do not like artificial materials. I like space and fresh air and beautiful surroundings . I like to smell flowers and sauces and hear the songs of birds and the wind or water or even snow flakes. I was a few years ago in the treehotel in Sweden with my family. That was pure luxury sleeping like a bird in the tress.

It is a concept that I wanted to develop myself for some time. A tree-hotel in a beautiful forest.

To me it is about soft materials that are pleasant to feel and touch and furniture that makes me relax and spaces that make me recharge my batteries. I appreciate a lot of natural lighting coming into buildings and melting with outdoor and open air areas.

Who is your guru?

I do not have a guru. I get inspirations form all kinds of influences in life itself. I have had a great mentor from UCLA, my former Italian professor who was the head of the design department and became my mentor and friend for life.. He taught me to never do something different if it it not better and many other things.

He was a philosopher of design and architecture , mainly teaching you how to think.

Where do you get your inspirations?

From everywhere. From music, movies, theatre, art, poetry, philosophy and from heaving had the fortune to have travelled since earliest age with my parents to many countries and continents. I also get a lot of inspirations when in nature and I

adore trees, flowers, plants and beautiful landscapes.

What do you enjoy most about your work?

Each day is different .There are constantly new challenges, but also new ideas to implement. It is never monotonous. There is no routine and I love working in different countries and diving into local cultures and getting to know countries through my work rather an being a tourist.

What do you enjoy the least?

Dealing with unreliable people be it construction companies, consultants etc, a lot of what we do depends also on other people that we cannot always control and that can be frustrating at times.

What is your personal indulgence?

I am a very curious person and there are so many places in the world I still want to see and also there are many adventure travels I would like to take from visiting the gorillas in Africa to an expedition in the Antarctic, ‌‌..and many more.

I love meting creatives form other areas as music, film, art, sound, scent, and to be a long life learner as I believe tha tone life time is much to short to go after all my passions and ideas in life.

If you had one wish for yet another dream hospitality project - what would it be & why & where?

Realising my own hotel brand the Y? Hotel is not just a dream but a project I am following up intensely at the moment. Through my longtine experience and my strong intuition I do know what people want or what could excite them that they have not seen yet. I can anticipate a lot of things and my most successful projects are those where I had a lot of freedom in developing not only the design but also the concept. I do believe that a country hotel concept that is outside metropolitan cities that has amazing cultural events throughout the year and cottages that you can buy and which are rented out to the hotel can be spreading across many countries and even continents. I like to start in Europe but there is no limit to any country as being in nature is a need everywhere and I believe accelerated through the pandemic. What in your opinion is the most pressing sustainability issue facing the hospitality industry today?There are many. We need to apply much more sustainable building processes and use of materials than in the past. It is not enough to conserve water and energy. There are many exiting new materials for the exterior and interiors of buildings that can help preserving our environment and also recycling of materials can be much more used.

We need to make sure that the carbon footprint is as little as possible and there are more opposition to do that today than hoteliers who are willing to apply them, We need a paradigm shift and also understand that long-term success

will depend on the implementation of sustainability rather thank talking about it only.

W he re do yo u s e e t he b i g g e s t challenges in terms hotel concepts & destinations for the post-Covid period?

City hotels have to be thought out in a new way. Sanitary issues have to be addressed and touch less points will be a new standard. I believe that any crisis is like Darwinism. The good projects will be separated form the bad ones. I think that developers and investors need creative architects and designers to lead t h e w ay i nt o a m o r e c r e a t i ve , constructions future any also addressing human needs more. Hotels could be again places to work to ‘live’ for longer periods . Many remote locations have the chance to be seen to be sought after as the problems of dense cities is causing a flight to nature. If hotels can be part of mixed use projects where we can develop more horizontal cities outside bit centres we will lift the constraint to cities and all the problems they create including pollution. We need inventive developers who are ready to innovate together in teams with creatives and offer new living solutions . It is in one way an exiting time as change is something good form my point of view.

Difficult times as right now offer a window of opportunities and are messengers to us that we need to redirect our values and lives in order to be sustainable ourselves in the world we live in.

Your greatest professional achievement so far?

Having followed my dream all of my life, having created my now company at the age of 26 after graduating from UCLA and having work and lived in many countries but also having been the first ever professor at a hotel school ( EHL in Lausanne) to have taught architecture and design concepts to hotel students and being recognised for many projects through International awards.

What are the dominating sustainable materials you use and future trends?

We have some many that I cn only name a few. I love to use the ceramic floor slabs that clean the air and are anti odour and anti bacterial from an Italian company or the apple and rhubarb later but also the banana veneer and the carbon fibre material for outside facades that conserves heat and through light diodes let the facade shine at night.

Describe your KidsClub project & why’s it so close to your heart?

Mykidsy playground derived form my tech company www.mykidsy.com which is an online marketplace to book the most edcuaiotnal and meaningful on and off line activities for children. My goal sit to turn mykidsy into a global tech company as all over the world the challenges are the same for parents to engage children form the earliest age into meaningful activities. Mykidsy.com is a one stop shop to do that. We also

developed our own classes teaching children entrepreneurship. Financial literacy, coding , mindfulness and sustainability.

The mykidsy playground is a designed and built concept by me that will be rolled out in hotels across the world and will also include the tools to teach children those life skills while residing in hotels.

My vision for mykidsy is that it will improve life of children across the globe as we grow internationally. Hotels are global so we can combine the growth in conjunction and make hotels places of fun education for children .

What do you do in your daily personal life and when you are traveling in the name of sustainability?

I meditate each morning before I get up and play tennis and gold each week. I am more and more looking to travel to natural destinations and hotels that respect the environment. I don’t use my car a lot but walk or also use a manual scooter often.

What steps do you take to make your personal life more sustainable?

We try to avoid plastics as good as possible and also do not toxic chemicals including all cleaning but also beauty products. I am reducing the use of my car to going to the countryside mainly and also my son walks each day to the school One past or living hotelier and/or hospitality leader do you admire most?

Ditto for architects?

I admire Ian Schrager for having changed the status quo of hotels and for his boldness to change a very classical and old fashioned industry with his first 'design hotels' in the 80’s.

One of the architects I admired was Anna Castelli Ferrieri who was a close friend. The was an amazing architect amidst a very male dominated time especially at her time. She never got discouraged and just followed her dreams and created amazing work during her life time and also was teaching internationally even in her 90”s.

Can you share your favourite place/ hotel to stay?

I really like to go with my family but also friends to the Intercontinental Hotel in Berchtesgaden ( now Kempinski) that I designed in 2006. It has still not been changed and the setting is stunning and close to my favourite city Salzburg.

However do I also like very much the Aman hotels as a brand to go to.

The three essential ingredients for a new sustainable hotel concept are… ?

Using sustainable materials that go beyond rattan and wood as there are so many exiting materials that have not been used so far. Integrating the community and offering local arts and crafts, art, experiences, and reinventing the food palette by organic and healthy food also for children.( the men for children still consist to at least 90%

across the world in pasta with tomato sauce or pizza or hamburger. Difficult to believe but a fact) Your opinion, outlook and advise re more female architects in luxury hospitality.

What are the challenges and your intention to contribute as an Ambassador with LeadingHôtelières?

I think women need to be more self confident and less intimidated by a male dominated field. I think it is more important to follow your passion and road than to be annoyed about injustice in gender equality. I am hopeful that it will change over the next decades and women will get more the recognition they deserve. However one should not wait for changes to happen and be part of that change by implementing ones desires and by being resilient, focused and determined. The mindset is very important next to all expertise and talent.

One word what still motivates you after so long in business?

The excitement of creating an idea in my mind and being ablate to see it build in the real world, is of such satisfaction, that it is hard to describe!

What’s your most treasured possession?

My children. No they are not my possessions but my passion. Coming to your answer it is my passport that allows me to travel the world.

When was the last time you completely unplugged?

I always unplug when in nature. I play each Sunday golf with my children in beautiful Stoke Park and it is so beautiful and meditative for me. The same is when we go with friends to the seaside for a day or weekend and inhale a breeze of fresh air. That is truly calming and relaxing for me.

W he re do yo u s e e t he b i g g e s t challenges in terms hotel concepts & destinations for the post-Covid period?

Health and well-being need to be c o n s i d e r e d w h o l l y, i n c l u d i n g : intellectual, physiological, social, material & spiritual, mental & emotional well being.Wellness hotels will be at the rise .We need to take this opportunity to redesign our culture, our behaviour and the use of natural resources.We need to design from the inside out.We have to allow more fresh air flow for cleaner environments. Hotels need to upgrade their infrastructures to address the demand for more perceived safety which will also come from more emphasis on outdoor space and integration of fresh air spaces.

Finally, name at least two items that are on top of you personal/family bucket list?

Travelling with my son for 3 months to South America, hiking in Patagonia, walking the Camino Real with my children.

Hotel Atlantic




LAGO DI COMO | ITALY

a preview

TREMEZZO

Grand Hotel

let history envelop you and relive the exuberant decadence of times past

“

Actually the Grand Hotel Tremezzo has been founded in 1910 by a family from Bellagio, and only later back in 1973 acquired by my grandfather, who fell in love with the charm and beauty of this majestic Palace. Today, following in the footsteps of my grandparents and my parents, as a third generation I am proudly carrying forward the Grand Hotel Tremezzo tradition, celebrating a century of charm and authentic Italian hospitality.

Valentina de Santis is the Owner and CEO

Lake Como is surely one of the most celebrated and beautiful lakes, if not places, in the world. It has long been a magnet of elite international tourism, an obligatory stop on the classic Grand Tour. Today it remains a hugely paies in the spectacular scenery, the tiny lakeside hamlets that preserve their traditional charm, the fabulous gardens framing sumptuous villas—former summer homes of the Lombardy aristocracy—and the mild climate enhanced by the vision of snow capped peaks reflected in the glass-like surface of the lake. Above all its ability to continually renew itself while remaining unchanged makes it unique and remains its true secret.

“ Ohla Hotel, Barcelona, Spain

Hotel Balzac, Paris, France

The Beaumont Hotel, London, England, UK

Covo dei Saraceni, Positano, Italy

It’s a big world. What do you Prefer?

650 hotels. 85 countries. An infinite number of unique experiences.

Explore the entire portfolio at PreferredHotels.com.

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WOMEN POWER

MASONROSE

Making Travel a Force for Good

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