YOU CAN READI NG HERE … … if you believe that living is an activity. But if you think
that living is a feeling – we would love to show you how we fuse architecture and interior into pure harmony.
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LIVE YOUR LIFE LIKE THE OLYMPIAN GODS GREEK GOLDEN VISA PROGRAM Greek residency starting from €250K via property, €400K via bank deposit. Citizenship starting from $100K.
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BECOME A GLOBAL CITIZEN ENTER THE WORLD WITHOUT BORDERS Dominica has the world’s best Citizenship by Investment (CBI) Program for the fifth consecutive year (2017–2021), according to an annual ranking by the Financial Times’ PWM magazine. The Commonwealth of Dominica’s CBI Program was established in 1993. Vardikos & Vardikos is a Government Authorized Agent/Service Provider for the CBI Program of Dominica and Authorized Representative/Promoters for Antigua and Barbuda, Grenada and the Saint Lucia Citizenship Programs.
GHOST BOLDER IN BL ACK Bolder in expression, bolder in performance, bolder in attitude. Black Badge Ghost is the most engaging motor car to drive Rolls-Royce has ever created. Discover Black Badge Ghost.
Call Rolls-Royce Motor Cars Monaco on + 377 97 97 97 30
MONACO [DEALER LOCATION] [DEALER LOCATION] Rolls-Royce Black Badge Ghost: WLTP combined: CO2 emissions: 359 g/km; Fuel consumption: 15.8 mpg / 17.9 l/100km. The values of fuel consumptions, CO2 emissions and energy consumptions shown are based on the new WLTP test-cycle and determined according to the European Regulation (EC) 715/2007 in the version applicable at the time of type approval. The figures shown consider optional equipment and the different size of wheels and tyres available on the selected model. Changes of the configuration can lead to changes of the values. For vehicle related taxes or other duties based (at least inter alia) on CO2 emissions the CO2 values may differ to the values stated here. They do not relate to any one particular vehicle, nor are they part of any offer made, rather they are solely for the purpose of comparing different kinds of vehicle. Further information about the official fuel consumption and the specific CO2 emissions of new passenger cars can be taken out of the “Guide to Fuel Consumption, CO2 Emissions and Electricity Consumption of New Passenger Cars”, which is available at all selling points and at https://www.gov.uk/co2-and-vehicle-tax-tools/ in the United Kingdom, https://www.dat.de/co2/ in Germany and or your local government authority. © Copyright Rolls-Royce Motor Cars Limited 2021. The Rolls-Royce name and logo are registered trademarks.
Lifestyle SUMMER SAILING Insignia, the world’s leading luxury financial and lifestyle management group, shares their list of the top sailing spots to visit this summer.
22 BEST BREW FOUR finds out more about De’Longhi Coffee Lounge, a virtual home for coffee lovers brimming with tips and tricks for making that perfect cup.
19 PRETTY & PRECIOUS A look at Thomas Jirgens Juwelenschmiede’s beautiful new jewellery collection that spotlights the blue-hued Larimar gemstone.
24 SEVENTH HEAVEN A visit to Thirty Nine, an exclusive private members’ sports club in Monte Carlo that makes living a balanced life a blissful affair.
Fine Dining CHRISTIAN LE SQUER Le Cinq, Four Seasons Hotel George V, Paris
44 GIOVANNI PAPI Armani/Ristorante, Armani Hotel Dubai
32 IZU ANI Gaia, Dubai
56 RAFAEL CAGALI Da Terra, London
Travel 82 TRAVEL COLUMN FOUR gets the low-down on Vista Global Holding’s acquisition of AIR HAMBURG, and how this further reaffirms the company’s prominence as the world’s leading private aviation group.
86 LUXURY LAYOVER FOUR heads to Cheval Blanc St-Tropez for a glamorous getaway filled with sun, sand and splendour.
90 CHECK-IN A roundup of the best villas in the Mediterranean to visit if you’re looking to live like a star this summer.
HOTEL HOT SEAT An enlightening interview with the co-founder and CEO of Soneva, Sonu Shivdasani.
84 LAKESIDE LEISURE A sumptuous stopover at Parkhotel Bremen, located on the shores of Lake Holler.
88 WEDDING BELLS Searching for the idyllic destination wedding venue? We discover why Velaa Private Island Maldives is the perfect place to tie the knot.
Property & Design 102 DESIGN COLUMN FOUR sits down with interior designer Lori Morris to find out exactly how this creative genius creates some of the world’s most beautiful spaces.
108 DESIGN TALKS DeManincor shares how its high-quality finishes make their beautiful, bespoke kitchens all the more sought-after.
LUGANO LOVE Deborah Fontana, Sales Director of Fontana Sotheby’s International Realty, takes us on a tour of Lugano’s ultra-luxury property market.
106 SUPERB SLEEP An in-depth look at the new line of sustainable bedding products from leaders in luxurious sleep, Brinkhaus.
110 FINEST FABRICS Leitner Leinen takes us on a trip down memory lane, sharing how the family-run company has grown from a small-scale Austrian manufactory to being one of the most respected names in the textile industry.
t feels like the world hasn’t hit the pause button since 2019, moving from one hurdle to the next. But if there’s anything these difficulties teach us, it’s resilience. There’s no doubt that as humans, we have shown time and time again that what breaks us down is indeed what makes us stronger. And it’s the grace with which we recover from these challenges that characterises us. At times like this, it’s also important to look for the light where you can find it, so you don’t lose sight of what can make this life so beautiful. This edition of FOUR spotlights exactly that — the magical things in life that bring joy, whether it’s making memories eating good food around a table, taking an island holiday with your loved ones or house-hunting for that ideal home for you and your family. Speaking of fine fare, our chefs’ section starts off on page 31 with none other than one of the masters of French haute cuisine, Christian Le Squer. And at his table at three-Michelin-starred Le Cinq at Four Seasons Hotel George V, Paris, everything is designed to foster memorable and purely enjoyable moments. Izu Ani follows a similar mantra, having guest satisfaction at the core of each of his culinary offerings that he spearheads across the Middle East. Our third chef in this edition’s line-up, Giovanni Papi, also encourages diners to escape their daily lives and become enveloped in enticing Italian delights at Armani/ Ristorante at Armani Hotel Dubai. Rounding off our quartet of featured chefs, Rafael Cagali of two-Michelin-starred Da Terra in London tells us how he hopes to bring happiness to diners by sharing a piece of his São Paulo soul in his cuisine, making food underpinned by a passion for his homeland. In our travel section, which kicks off on page 81, we speak to the co-founder of Soneva, Sonu Shivdasani, who teaches us how balance and apparent contrasts are the keys to a life well-lived. We then hop across to Velaa Private Island in the Maldives to unveil why it’s the perfect venue to tie the knot in paradise at. This is followed by a foray to Europe, where we visit Cheval Blanc St-Tropez and take a look at the best villas to book in the Mediterranean this summer. Moving from luxury hotels to grand residences, we make a stop-off in Lugano to take a peek at two gorgeous properties here with Fontana Sotheby’s International Realty. We then head to Toronto to sit down with interior design powerhouse Lori Morris to find out how she has become the queen of contrasts with her opulent interior projects. Discover this and so much more in our property and design section, beginning on page 101. Whether it’s a sumptuous sojourn, an unforgettable meal or ideas for an awe-inspiring home project you’re looking for, FOUR has inspiration a plenty in this edition. And as winter breaks to spring, why not take a moment to smell the roses and enjoy life’s little pleasures, just as we have with all the features in this edition. Stay strong, stay healthy and stay spirited!
Clarisse Beeby Chief Editor
SLOANE INTERNATIONAL DMCC CEO Antioco Piras DIRECTORS Emidio Sessa Harry Rao DIRECTOR OF PUBLISHING Matt Walvish CHIEF EDITOR Clarisse Beeby CONTRIBUTING EDITOR Kate Jackson CHIEF DESIGNER Pieter Stander OPERATIONS MANAGER Barbora Salava SALES EXECUTIVES Lourens Adendorff Mark Sullivan Tim van Niekerk Daniel Jordaan Lionel Naude Unit No: 3699, DMCC Business Centre, Level No 1, Dubai, UAE © SLOANE INTERNATIONAL DMCC All rights reserved. All material in FOUR magazine is wholly copyrighted and reproduction without written permission from the publisher is strictly forbidden. Neither this publication nor its contents constitute an explicit endorsement by FOUR magazine of the products or services mentioned in advertising or editorial content. While every effort has been made to ensure accuracy, FOUR magazine shall not have liability for errors or omissions. four-magazine.com COVER Lounge life means breaking the rules of conventional style with sapphire opulence dressed in sumptuous velvet. A lounge designed by Lori Morris – House of LMD, based in Toronto, Canada. Photo by Brandon Barre. Magazine printed by Berger Printing Services
Don’t forget to stay up-to-date with news, recipes and features at four-magazine.com or check out our chef’s playlist selection four-magazine.com/spotify-playlist-0222 14
LIVE PERFORMANCE. IN YOUR HOME.
L E A R N MOR E AT EU.S T EIN WAY.COM OR CON TAC T PR@S T EIN WAY.DE
THE WORLD’S FINEST HIGH RESOLUTION PLAYER PIANO E nj oy re c ord i n g s of t h e g re at e s t pi a n i s t s – p l ay e d w it h s u c h nu a n c e , p ow e r a n d p a s s i on t h at t h e y a re i n d i s t i n g u i s h a b l e f rom a l i v e p e r f or m a n c e . Wit h a t ou c h on t h e i n c lu d e d i Pa d , s p i r i o br i n g s y ou r
s t e i nway t o l i f e . T h e l i br a r y aut om at i c a l l y e x p a n d s m ont h l y a n d f e at u re s e v e r y t h i n g f rom B a c h t o G e or g e G e r s hw i n t o B i l l y Jo e l a s w e l l a s s p i r i o s y n c v i d e o s . You c a n p l ay y ou r s t e i nway s p i r i o y ou r s e l f or h av e it p l ay f or y ou . For a n e v e n g re at e r mu s i c a l e x p e r i e n c e , s t e i nway
s p i r i o | r , ou r l at e s t t e c h n o l o g i c a l d e v e l opm e nt , c a n re c ord a n d p l ay b a c k l i v e p e r f or m a n c e s .
SAIL TO SERENITY There’s something extraordinary about sailing the seas in a luxurious floating craft, equipped with all the amenities one could imagine and providing an unmatched sense of adventure. The only thing left to wonder is where to go next? Luxury lifestyle management firm Insignia shares its top picks of the best sailing destinations that should be on your go-to list…
MONACO Monaco is home to one of the world’s most stunning coastlines. Synonymous with chic designer shopping and the ultimate in glamorous nightlife, it’s also famous for its Formula 1 Monaco Grand Prix and the Monaco Yacht Show. By day, a walk through inviting, winding streets leads to intimate cafes, wine bars, boutiques, and other hidden gems frequented by locals. By night, Monaco’s entertainment ranges from the relaxed intimacy of Le Bar Américain to the dusk-‘til-dawn DJ spins of Jimmy’z.
CLOCKWISE FROM ABOVE, LEFT Port de Fontvieille, Monaco; strolling in Nice; Zakynthos island in Greece.
Porquerolles island awaits as a peaceful escape from the mainland’s bustle. GREEK ISLES The serene waters of the Aegean Sea and thousands of small, picturesque islands make Greece’s ruggedly beautiful coastline a top destination for discerning sailors. »
ST-TROPEZ AND THE FRENCH RIVIERA One of the most glamorous yachting destinations in Europe, the French Riviera is a breathtaking landscape of chic seaside villages, white-sand beaches, protected coves, and verdant hillsides dotted with luxury villas. This destination offers it all, with a dozen distinctive resort communities, from the cosmopolitan glitz of Cannes to the unspoiled beauty of Port-Cros. Ample sunshine draws visitors to Nice’s pearly beaches, and special events such as the Cannes Film Festival attract a who’s who of the international glitterati. West along the coast past dazzling Saint-Tropez, 19
SARDINIA AND CORSICA Sardinia’s Emerald Coast is a playground for the international jet setter with its dramatic, unspoiled coastline and luxury marina. While the quaint towns of Carloforte and Castelsardo provide a rich palette of local colour, the exclusive Yacht Club Costa Smeralda offers dining, a clubhouse, and spa services. After a day on the turquoise seas, sailors can drop anchor and explore the tiny islands of the Maddalena archipelago or the beautiful beaches and rocky cliffs along the Gallura coast. Tranquil sunset viewing turns to fine dining and sizzling nightlife in the exclusive restaurants, clubs, and discos of Porto Cervo and Porto Rotondo. SPAIN’S BALEARIC ISLANDS The four Spanish Balearics offer something for everyone. Mallorca, the largest island, leads the pack in luxury travel. Visit Palma’s Old Town, with its magical labyrinth of cobbled streets and stone palaces, as well as the island’s wild interior home to excellent hiking trails and tiny, charming villages. Don’t miss beach-hopping to Ibiza’s far reaches by boat, along with a day trip to the neighbouring islands of Formentera and Tagomago. End at the tiny isle of Menorca for a relaxing, off-the-grid retreat in this UNESCO Biosphere Reserve. CROATIAN ISLANDS Easily accessible from the Dalmatian Coast, the Croatian islands comprise charming, quiet towns that provide respite from the bustling cities of Dubrovnik and Split.
BELOW Split, Croatia. RIGHT Marigot Bay, Saint Lucia.
Two must-visit destinations are Hvar and Korčula, with waterfront restaurants, medieval architecture and Gothic and Renaissance cathedrals. Another popular stop is Brač, home to a handful of hermitage monasteries. CARIBBEAN The turquoise waters of the Caribbean offer an abundance of options for those travelling by yacht. The British Virgin Islands, comprised of four large islands and 50-something smaller cays, feature romantic green peaks, unspoiled beaches and some of the region’s best snorkelling and dive sites. Sailors can also island-hop across clusters of neighbouring islands — start in Saint Lucia and head down to the Grenadines, which include Mustique and Canouan — to experience the Caribbean to its fullest. PALM BEACH, FLORIDA Sailing has always been an intrinsic part of Palm Beach and its seaside heritage. Cruising here can mean a leisurely, scenic sail down the Intracoastal Waterway between the city and its natural barrier islands or a more adventurous trip out on the Atlantic’s open waters. But it’s not all plain sailing; on land, the legendary Palm Beach lifestyle awaits with members-only clubs; world-class sports and premium shopping on Worth Avenue, a retail mecca that rivals Fifth Avenue in New York and Rodeo Drive in Beverly Hills. THE U.S. VIRGIN ISLANDS The capital of the U.S. Virgin Islands, Charlotte Amalie, has a naturally deep harbour with steady winds and calm waters, making it the ideal port of call before exploring the idyllic neighbouring islands of Saint John, Saint Croix, and the British Virgin Islands, which are all a haven for diving, snorkelling, kitesurfing, and other water sports. Upon arrival, the beauty of Charlotte Amalie’s hilly topography is immediately apparent, while the upscale shopping and fine-dining scene make for a memorable stay. BERMUDA Bermuda’s Great Sound is a draw for weekend boaters and professional sailors alike. The island’s calm, warm turquoise waters and protected coves are ideal for swimming and snorkelling. Between March and November each year, racing yachts from around the globe arrive in the harbours of Saint George’s and Hamilton parishes to compete in regattas organised by Bermuda’s many sailing clubs.
PHOTOS: SIMON MOORE, ZIYIN ZENG, KATYA SHKIPER, OMAR EAGLE-CLARKE & SANDER LENAERTS
« There’s plenty to explore here, whether it’s the natural beauty of its uninhabited isles or the beaches and cosmopolitan nightlife that have made islands such as Mykonos a global destination. Sailors can stop off for a night on the tiles, an archaeological exploration, or a spectacular sunset from the upper deck while cruising to Santorini.
NATURAL BEAUTY Infatuated with gemstones since childhood, Thomas Jirgens now uses his passion for these precious natural beauties to create striking jewels. His latest collection, Larimar, celebrates none other than the inimitable Caribbean herself.
t one stage or another, all of us have been entranced by the mythical world of fairy tales, legends and magic, especially as young children. For Thomas, this intrigue never quite waned but, instead, blossomed into a career that honours the effervescence of the natural world. It was thirty years ago that Thomas embarked on his journey to create jewels that not only themselves glitter with grace, but that enhance the innate beauty of the woman who wears them. Geometric yet organic shapes, intense colours and sophisticated designs define Thomas’ creations, which have attracted clients the world over thanks to their unique, eye-grabbing semblances. Inspired by nature, colours — especially those brought about by the four seasons — are always the guiding light in Thomas’ ready-to-wear and bespoke pieces. Whether it’s gems that encapsulate the fiery African sunrise, the auburn hues of autumn or the stark white and black contrasts of snow-capped mountains in winter, Mother Nature shines through in all her glory in Thomas’ timeless, architectural designs. His latest collection, Larimar, is no exception. His muse for this range, the Larimar gemstone, took him from his showroom in the heart of Munich’s high-end shopping 22
district, Maximilianstraße, to the Dominican Republic to unearth a blue-hued beauty that captures the ocean’s wealth of colours unlike any other. Found deep in the mountains on Hispaniola island, this natural spectacle is not an easy stone to excavate. Narrow shafts, steep slopes and thick rock formations characterise the mining process, which is carried out carefully by hand using nothing but hammers, chisels and shovels. The process is made even more challenging by the fact that the crystals are enrobed in a layer of opaque greyish-brown rock, and can only be identified once cut open, unveiling the colour and purity of the crystal that lies within. Mirroring the appearance of sunlight reflecting on the water’s surface, the gem is a rich aquamarine colour crisscrossed with lines of white and pockets of green and brown. However, this pattern poses difficulties when cutting the stone, as these colourful inclusions caused by interspersed elements such as copper, alter the material’s degree of hardness, making it subject to cracking easily. But with a skilled hand and a deft eye, Larimar can be expertly shaped and turned into mesmerising pieces of jewellery that beguile on the body. Thomas found exactly this expertise with César, a local lapidary who runs a small gem-cutting business with his family in Bahoruco. In February 2021, Thomas spent six weeks with César and his family, training them and working side by side with them cutting the stones.
CLOCKWISE FROM OPPOSITE, TOP Caribbean Waterfalls earrings and Heaven and Earth Twins rings, all part of Thomas Jirgens Juwelenschmiede’s Larimar collection; Thomas Jirgens working with raw Larimar in Bahoruco; the Coral Reef earrings, which are part of Thomas Jirgens Juwelenschmiede’s Larimar collection, take inspiration from the colours of the sea floor; the Sea Spray ring from Thomas Jirgens Juwelenschmiede’s Larimar collection is an ode to the glistening scatter of water and light observed when waves crash; the Caribbean Islands bracelet from Thomas Jirgens Juwelenschmiede’s Larimar collection reflects the beauty of the Caribbean, and in particular, the island of Hispaniola in the Dominican Republic, which is the only place where the blue pectolite gemstone Larimar can be found.
He returned in February 2022, spending four weeks with the team cutting new forms for the collection. Once precisely cut, the gems are sent back to Thomas Jirgens’ workshop in Germany, where they are refined by a goldsmith’s craftsmanship and the company’s state-ofthe-art technologies, resulting in unparalleled works of art that are almost impossible to replicate in this quality. One such innovation is Jirgens’ Trinity Transformers technology, which allows earrings to vary in length. Elements can be left out, turned around and changed, enabling one earring to be worn in multiple ways. The Larimar collection, which features these signature earrings, along with rings, bracelets and pendants set in white gold and combined with diamonds and Paraiba tourmalines, is an ode to summer days spent in the Caribbean. From the power of surging waves to the elegance of gently bobbing yachts, all of these facets are evident in the creations, encapsulating Hispaniola’s magnetic spirit and serene beauty.
Find out more about Thomas Jirgens Juwelenschmiede at www.juwelenschmiede.de 23
MAKING THE PERFECT CUP WITH DE’LONGHI With De’Longhi Coffee Lounge, coffee lovers around the globe can now tap into the brand’s wealth of knowledge so they can make their best brew at home.
offee is much more than a drink — it’s one of the world’s most cherished rituals that’s practised again and again throughout the day, welcoming in a new morning, offering a timely break with friends and colleagues or simply a way to unwind and experiment as the evening sets in. Coffee is a social moment, but it is also a very personal one, where the taste and aroma of the brewed beans are enjoyed to the fullest. This is especially true at home, where De’Longhi’s commitment to transforming home experiences into moments of pleasure ensure that every cup is an opportunity to discover a world of variety and delight. This is the spirit that goes into every De’Longhi automatic and manual coffee maker and now into the De’Longhi Coffee Lounge. This virtual and physical place gives coffee lovers
ABOVE The first physical De’Longhi Coffee Lounge opened its doors in Sydney this year.
across the globe access to unique insights and features to expand their passion for the world’s favourite drink. THE ART OF TRANSFORMATION A great cup of coffee speaks to your palate in ways very few other drinks can. Getting that result in every cup is an art, a mastery that De’Longhi has perfected over several generations of coffee makers. Getting the ritual right starts with understanding the coffee journey, respecting the plantation, the harvesting techniques, and the roasting process because all of these combine to produce a bean with unique aromatic qualities. It’s here where De’Longhi automatic and manual coffee makers stand out, transforming beans into a perfect cup of coffee. » 25
A VIRTUAL HOME FOR COFFEE LOVERS De’Longhi coffee makers are an essential part of the coffee experience, but there is no substitute for knowledge and creativity. De’Longhi Coffee Lounge is a new and exciting way for coffee lovers across the world to discover and get the most out of this timeless ritual. Designed as a digital companion to the coffee experience, De’Longhi Coffee Lounge opens up the world of bean origins and coffee varieties, but also the preparation techniques, tips, tricks and recipes to get the most out of your coffee experience. And, of course, the possibility to purchase the finest roasted beans directly. … THAT’S NOW ALSO A PHYSICAL ONE This year, in response to Australia’s unbridled love for coffee culture, famous for its variety and creativity, De’Longhi launched its very first physical De’Longhi Coffee Lounge in Sydney. This is a space designed to enhance the at-home coffee experience of all coffee lovers, no matter where they are on their coffee journey. The De’Longhi Coffee Lounge accompanies visitors as they discover the ritual of coffee through training and demonstrations using De’Longhi’s range of manual and automatic coffee machines, allowing them to learn about the different varieties of coffee beans and milk as well as helping them find their perfect coffee roast. A complete sensory journey that adds a layer of exploration and curiosity on top of the unrivalled performance of De’Longhi coffee makers, the physical 26
ABOVE The De’Longhi Coffee Lounge in Sydney accompanies visitors as they discover the ritual of coffee through training and demonstrations using De’Longhi’s range of manual and automatic coffee machines. BELOW The virtual De’Longhi Coffee Lounge is a digital companion to the coffee experience that can be accessed from anywhere at any time.
De’Longhi Coffee Lounge now also allows visitors to see, taste, and smell coffee beans from local artisan roasters that match their preferred flavour profile. THE DE’LONGHI TOUCH Located in the northeast of Italy, De’Longhi has deep-seated roots in timeless Italian design and tradition. The Italian heritage is an intrinsic part of every product, feature and detail, which, when combined with advanced technologies and simplicity of use, make the coffee ritual all the more rewarding.
Experience the peak of fresh Swiss chocolate.
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THE BEAUTY OF BALANCE Located in the heart of glittering Monte Carlo, Thirty Nine is an exclusive private members’ sports club that delivers beautifully orchestrated, bespoke wellness, lifestyle and cultural experiences to inspired individuals. LEFT Thirty Nine reception area. BELOW 39 Beauty Salon entrance.
orn from the vision of retired international rugby player and now Monaco resident Ross Beattie, Thirty Nine Monte Carlo is a unique wellness-focused club that puts an emphasis on creating a healthy and balanced lifestyle for its members. Located at 39 Avenue Princesse Grace, Monaco, the club boasts unapologetically luxurious furnishings that perfectly reflect the elegance and heritage of its iconic address. Complete with three floors of social and intimate spaces, the club’s absolute attention to detail is evident at every turn. From the Pure Ionic Water system that runs throughout the club, where the water’s pH level is adjusted accordingly to each room, to the high-tech sports equipment and diverse dining offerings brimming with the healthiest and freshest ingredients, each of the club’s facets has been carefully designed to both stimulate and soothe the senses. Thirty Nine aims to create the ideal environment where members can simultaneously practise fitness and nourish their bodies to achieve optimum results and improve their quality of life. The gym itself spans 800 square meters, 28
with members having access to the best sports equipment alongside a team of expert trainers. The facilities also include a Pilates studio and CardioWall — an interactive fitness wall utilised by boxers and Formula 1 drivers to improve reflexes. In addition, there are two high-altitude hypoxic training rooms on site, which are particularly useful for injury recovery as the conditions stimulate red blood cell production, accelerating the healing process. Members can also utilise the award-winning InBody technology at the club that tracks progress through fat, water, and muscle analysis. To keep members nourished, young and talented chef David Knapp serves fresh and flavourful dishes that spotlight locally sourced produce. Using his skills honed while working with Gordan Ramsay and at the famed Cipriani and Monte Carlo Beach restaurants, he creates plates that are both delicious and nutritious. This extends to the kids’ meals too, which are some of the most creative and delectable in the Principality. For those looking to host a business lunch, hold a client meeting or simply enjoy a quiet afternoon working, the Blue Room is the ideal space, with its private lounge and terrace overlooking Larvotto. Come evening, the area can be completely transformed into an intimate social setting, perfect for cocktail events. Thirty Nine’s quartet of offerings rounds off with a world-class wellness and beauty salon, which is the only space open to both members and non-members. The salon provides innovative cutting, styling, colouring and intensive hair treatments using carefully selected brands, in addition to first-class gentlemen’s barber services. The spa, meanwhile, works exclusively with Biologique Recherche products. Using personal dermo-cosmetic diagnosis, the club’s specialists meticulously select products tailored to each client’s skin type, providing the optimal experience in professional skincare.
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JEUNES RESTAURATEURS EUROPE
Chef Roland Suciu
ANO REGG IG I
CHRISTIAN LE SQUER Le Cinq, Four Seasons Hotel George V, Paris
IZU ANI Gaia, Dubai
GIOVANNI PAPI Armani/Ristorante, Armani Hotel Dubai
RAFAEL CAGALI Da Terra, London
Listen to our chef’s playlist on four-magazine.com/spotify-playlist-0222
COMPOSER OF TASTE French chef Christian Le Squer is at the zenith of his career. Highly regarded among the world’s culinary elite, he fuses Parisian and Breton influences to create quintessential haute cuisine at three-Michelin-starred Le Cinq, set within the illustrious Four Seasons Hotel George V. P H OTO G R A P H Y BY S T É P H A N E D E B O U R G I E S , B E R N H A R D W I N K E L M A N N & J E A N C L AU D E A M I E L
CHRISTIAN LE SQUER
rittany, the beloved seaside region in northwest France, famed for the blush-hued sand and rocks that characterise its rugged coastline, is the muse behind chef Christian Le Squer’s culinary artistry. It’s not only where he grew up but also the place where he found his love for cooking and seafood. He spent his youth on sailboats here and was even recruited by his uncle to be a sailor, but luckily for the gastronomy world, his sea-faring days were short-lived. He soon changed paths and enrolled in culinary school; however, he never lost sight of his Breton roots, which still inspire his cuisine to this day. “I have fond memories of my childhood in Brittany, surrounded by the countryside and the sea where I discovered local and fresh products like buttermilk and fish. I love working with those products that remind me of my childhood and inspire me every day. “I’m a true ocean lover. My passion for cooking dates back to when I worked as a sailor at the age of 14 when mealtimes were special moments in life aboard the ship. It was the memories of those happy times that first inspired me to become a chef, and I always comes back to those roots when creating my memorable dishes [at Le Cinq] like the Dublin Bay prawns with warm mayonnaise and crunchy buckwheat pancakes, the grilled fillet of turbot with marinated watercress and pear in vinegar or the line-fished sea bass with caviar and buttermilk. “My training started in 1986 in Brittany, where I graduated as a chef. Then I decided to move to Paris, a unique
and vibrant gastronomic place where I had the opportunity to improve my skills. I started my career as a chef at the Grand Hôtel’s restaurant, Café de la Paix, where I earned my first Michelin star at the age of 34. In 1999, I decided to join the Pavillon Ledoyen restaurant as a chef and was awarded two Michelin stars a couple of months later. 2002 marked a true consecration as the restaurant obtained its third Michelin star. A couple of years ago, I also joined the very closed circle of chefs awarded five toques by the Gault&Millau guide.” In the late 2000s, Le Squer also opened two of his own restaurants, ETC (Épicure Traditionnelle Cuisine), which was awarded a Michelin star in 2011, and La Grande Verrière. He then joined Le Cinq at the Four Seasons Hotel George V, Paris, in 2014, following the departure of its former chef, Éric Briffard. He had big shoes to fill, tasked with reinstating the restaurant’s third star, which had been lost with the departure of Philippe Legendre in 2008. And he didn’t hold back in completing the mission, which he did with much success, winning a host of other accolades along the way for his incredible culinary work. “I took over Le Cinq restaurant in 2014. In only a few months, I gained a third Michelin star for the restaurant and a 19/20 rating in the Gault&Millau guide before being elected Chef of the Year by my peers. This third Michelin star rewards the very essence of today’s cuisine. It is a cuisine that is in constant movement and which succeeds in creating a spectacular effect through exceptional flavours released from conventional presentations. It is like the work of a craftsman, that seems light and spontaneous, but at the »
LEFT Entrance to Four Seasons Hotel George V, Paris, where threeMichelin-starred Le Cinq is situated.
NATURALLY DELICIOUS ICELANDIC LAMB – BEYOND COMPARE Icelandic lamb is known around the world for its fine texture and taste. Roaming freely across untouched highlands, our pure bred sheep feast on a bouquet of wild herbs, such as angelica and Arctic thyme, enriching their naturally Omega-3 and iron-rich meat with the unique flavors of the Icelandic wilderness. Icelandic lamb is a taste experience beyond compare. www.icelandiclamb.is
“In the kitchen, I define myself as a creator of flavours and a composer of taste. I practise my cooking like a couturier or a perfumer. I like to assemble the products to sublimate them and create perfect coherence on the plate.”
CHRISTIAN LE SQUER
PREVIOUS SPREAD Christian Le Squer’s signature dish that takes inspiration from his childhood in Brittany: linecaught sea bass with caviar and buttermilk. RIGHT Marinated scallops with candied lemon and sour cream.
« same time has a great depth of feeling, instilling an emotional connection with our guests.” It’s clear that these three Michelin stars hold a very special place in Le Squer’s heart, and if he is rewarded these in the 2022 Michelin Guide, it will mark 20 years of this remarkable achievement for the chef. Crossing fingers that his dream comes true this March, he’s got big plans for the reveal, should he retain the guide’s highest accolade. “If the Michelin Guide confirms the three-Michelin-star rating this year, I would like to imagine a special menu where guests will have the opportunity to discover my signature dishes.” What’s really touching, though, is that the chef is very aware that these accolades result from a team effort. Each member plays a role in the restaurant’s success, whether they are part of the kitchen brigade or front of house. “The unique expertise of the staff in the dining room, who have a good knowledge of the dishes and products as well as the recipes, allows me to establish real trust with my teams. Dining at Le Cinq is a real show, and I’m proud to be able to offer such a unique experience to my clients. “Le Cinq restaurant embodies the French art de vivre. It is a place where guests immerse themselves into a world of excellence and high quality of service and experience a unique gastronomic moment. This experience would not be unforgettable without the exceptional work of the Director of Le Cinq, Eric Beaumard, whose excellence and knowledge as our Head Sommelier also plays a vital role. This charismatic, well-spoken, sharp, and elegant director runs the dining room like an opera-ballet manager. Emotion is an integral
part of his service, and he makes the diner’s experience magical and timeless when he engages them in conversation.” Emotion is, too, a core ingredient in Le Squer’s dishes, which are prepared with a passion for the craft and respect for the produce. And while the chef spent all of his adult life in Paris, his inner Breton boy never left, with his menu melding these two influential locations into one harmonic gastonomic offering. “The current menu is a bridge between my native Brittany and my love for Paris. It is a seasonal menu that highlights my signature dishes that built Le Cinq’s reputation, such as the Spaghetti Gratin, Dublin Bay Prawns and Contemporary Parisian Onion Gratin, but also seasonal products such as truffle. “Having grown up in Brittany, I love cooking seafood. All kinds of seafood are my favourite ingredients, as they remind me of my childhood. I like the natural strength of iodised products; it brings a breath of fresh air to my cooking. It’s the memories of those happy times on a boat in Brittany that inspired me to become a chef. “One of my signature dishes is sea bass with buttermilk and caviar, one of the best sellers in the restaurant Le Cinq. It is slightly poached with buttermilk and served with caviar. It’s simple and elegant with an artistic design. It’s also slightly acidic and salty and baked at low temperature to be served warm. “I think tomorrow’s fine cuisine will only reach its full potential through exemplary environmental responsibility. As chefs, we have a duty to educate and lead by example. This »
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CHRISTIAN LE SQUER « dish symbolises my sustainable vision: the ingredients are sourced from small-scale fishermen, and it is not served during the breeding season to preserve the products. My inspiration came from my childhood as I grew up in Brittanny, where I explored cooking through the preparation of fresh fish, especially sea bass. Buttermilk is a speciality from Brittany. “I love to promote small local producers and fishermen that I source myself during my escapades on the coast or during my vacations. This allows me to have quality raw products and to be able to support the local production but also to guarantee freshness in my products. It is important to me to work with some Brittany producers because it is the essence and the inspiration of my cuisine. “La Petite Laura is a local fisherman located in La Baie de Granville near Le Mont Saint Michel. But also, Chez Jego, a local fisherman located in La Baie d’Etel. I have a particular attachment to him because we grew up together, we shared the love of Brittany and the sea since our childhood, and we were at school together. “I encourage local producers, as I’m convinced that the finest dishes can’t be crafted without quality products. Our vegetables come mainly from the Parisian region. For example, we often work with a small producer located near Versailles, Mr Asafumi Yamashita. He decides on the delivery date and the volume to be supplied. Working with him is a daily surprise! This leads us to unique quality and exclusivity on the plate.” Even with all this amazing produce, what’s interesting is that, unlike many other chefs, Christian’s dishes aren’t »
“I think tomorrow’s fine cuisine will only reach its full potential through exemplary environmental responsibility. As chefs, we have a duty to educate and lead by example.”
LEFT The grand dining room of Le Cinq. RIGHT Spaghetti gratin filled with white ham, black truffle, ceps and truffled cream.
CHRISTIAN LE SQUER
RIGHT Gratinated onions “à la Parisienne”, featuring light onion balls filled with warm onion broth, confit onion, black truffle, extracts of thyme and rosemary, croutons and a slice of Parmesan cheese.
« guided first and foremost by the ingredients. Instead, he imagines his dishes based on inspirations from riding around Paris and then uses the best raw products to bring this vision to life. “My inspiration comes from Paris and my daily life in the City of Light. I never get bored of cycling around the city. I need to ‘feel’ Paris to successfully produce fine dishes. The city fuels new ideas and inspires me. I find my flavours by walking around Paris, and I have the dish’s taste in my mouth before I find the ingredients that will compose it. It’s an intuition, something that grabs you. “In the kitchen, I define myself as a creator of flavours and a composer of taste. I practise my cooking like a couturier or perfumer. I like to assemble the products to sublimate them and create perfect coherence on the plate. Gastronomy is like fashion design; we are always looking for development and innovation.” And Le Squer is not exaggerating the amount of time spent on research and development. To be exact, the team spend 500 hours a year creating and testing new dishes. “It is a very long process, that can last for weeks, even for months. I have set up my own research and development department, innovating every day, changing the menu accordingly to surprise my guests at every visit,” says the chef. Another aspect of the restaurant that derives delight for diners is the setting itself. A grand space in its own right, it perfectly complements the level of cuisine presented on the plates. Not to mention that it’s located in one of Paris’ most superb hotels, Four Seasons Hotel George V, which
is renowned for its distinctive quality of service and the craftsmanship of its talents. “Le Cinq is revealed at the far end of the left gallery, where two majestic wrought iron doors open into the dining room. Arranged in a classic Franco-Anglican style, the space features beautiful pieces of French furniture, including two Louis XIV cabinets and gold-plated Louis XIV medallion chairs. Rich, soft lighting bathes the room in a warm and intimate atmosphere. “What makes our restaurant really unique in the Parisian landscape is the high quality of service, but also its unique décor. From the majestic dining room adorned with the floral decorations designed by the world-renowned Jeff Leatham to the refined and elegant plates, Le Cinq offers a unique three-Michelin-starred experience. “Being awarded three Michelin stars, Le Cinq is a nomiss fine-dining restaurant in Paris. As a consequence, it brings the hotel into an international spotlight. It is a beautiful gateway for guests to discover our gastronomic expertise and then have the desire to try the hotel’s two other Michelin-starred restaurants. “The Four Seasons Hotel George V is the only hotel in Europe to house three Michelin-starred restaurants for a total of five Michelin Stars. The Marble Courtyard’s concept is to showcase the cuisine of three chefs with very different careers, specific talents and distinctive styles, offering guests the chance to experience a range of culinary expertise. Every day, we are all ready to offer guests a unique and memorable experience.”
PUSHING THE LIMITS Nigeria-born Izu Ani has blossomed into the Middle East’s most prolific culinary jewel. Dedicated to showcasing the world’s varied cultures and cuisines through his food, he brings together happiness and heartfeltness through thoughtful fare delivered with a contagious smile, every time. P H OTO G R A P H Y BY A L I N CO N S TA N T I N, A RT U R B EG A L & B E A RT P R O D U C T I O N
orn in Nigeria and raised in London, chef Izu Ani spent time learning the classics at Michelin-starred institutions in France and modernist cuisine at culinary hotpots in Spain before relocating to the Middle East in 2010. It was here where he made his culinary mark, credited for bringing a new style and type of cuisine to the United Arab Emirates through award-winning restaurants Le Petite Maison and La Serre. He has since opened six successful dining venues — including much-lauded Gaia and Carine in Dubai — and spearheaded various prolific hospitalityfocused projects in the region. And to think all of this culinary-enveloped greatness stemmed from him joining the home economics class at school to spend more time with his female peers. “Honestly, I chose to study home economics at school as I noticed it was a class full of women, which caught my eye. While that may have been what led me there, when I started cooking my passion evolved, and since then, my love for it has grown. I remember my mother being so proud of everything I made. “After my studies, I worked at a few London hotels and joined Michelin-starred The Square in Mayfair. I then travelled to France and spent six years absorbing everything that French cuisine could teach me. I was lucky enough to work at a number of restaurants, including two-Michelin-
starred La Bastide Saint Antoine and the world-renowned three-Michelin-starred Auberge de L’Ill. After a short stint in Spain and London again, I moved to Dubai to launch La Petit Maison, La Serre, Gaia and of course, Carine. Since a young age, I have always wanted to create with food, and I am so lucky to love what I do. I never take that for granted. “In my early career, I spent a lot of time in France and absorbed everything I could about the culture and cuisine. It is where I met my wife, and it gave me a wider spectrum of knowledge and understanding. From there, I travelled to Spain and offered my services at Mugaritz, one of the world’s best restaurants located in San Sebastián. By working for free, I earned more than I ever expected and learned more than I could have imagined. I believe that in life, we have to invest our time, effort and dedication into ourselves and our passions. “My travels and experiences continue to shape my understanding of cuisine and have enabled me to translate this through the menus I work on. It is important to respect the culture that each dish takes inspiration from, to take our time to learn and understand their traditions. Food is at the core of every country. By understanding the culture, we have the privilege of knowing how to extract the experience and tell each story from the source. “Japan has always been my favourite place to eat. I fell in love with the culture, the respect they have for everything »
LEFT Exterior and interior of Gaia, chef Izu Ani’s Greek-Mediterranean restaurant in Dubai.
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LEFT Burrata with cherry tomatoes, pesto and rocket at Carine. RIGHT Chef Izu Ani is passionate about using only the best-quality produce.
LEFT Harissa prawns at Gaia.
« and everyone, which comes through in their meticulousness and detail of food preparation. Their attitude towards food has definitely influenced me — they consider everything; people, tools, ingredients and the environment — every detail is paid fine attention and care. The fish market in Japan stands out as an all-time favourite. The fish comes straight from the sea to your plate and is presented with precision and attention. It is the pinnacle of excellence. My aim in life is to keep adding to my life journey through food and to be able to share this with people who are as keen as I am to explore how we can push the limits of creativity. “The philosophy of who we are binds what we do. There is a cause and effect behind everything in life, a reason for being, for wanting certain things, and this is reflected in our work and our passions. Our values can be seen in everything we create, and I have a very conscious approach to food. I have a responsibility to consider the health and social consequences of our cuisine. Our kitchens and menus are carefully curated to reduce wastage. The spare ingredients from one dish can often be incorporated into another so that we make the most out of our produce and products. “Similarly, when it comes to health, I believe we should enjoy everything in moderation, fuel our bodies with essential ingredients, the best quality meats and fish as well as beautiful fruits and vegetables. Of course, have a burger or a pizza, but enjoy one made with clean ingredients,
cooked with methods that ease digestion and use it to fuel an active and exciting lifestyle. “Having the freedom to create is really important to me; it allows me to keep expanding and growing without the fear of stagnation. We must keep moving forwards; standing still kills creativity. I also love seeing how food can bring people together through mutual respect and enjoyment. Having respect for your ingredients and the people you work with enables you to understand how to bring out the best elements of both. “Our dishes are a constant flow of evolution and information. When developing new dishes and creating menus, we always start with the inspiration — we ask ourselves who is this dish for, why are we creating it, and how and when will it be enjoyed. My culinary team and I work very closely on new ideas, blending different flavours and ingredients, sourcing the best produce and testing and trying until we find the sweet spot. “Every single dish has a different element that I love. We recently launched Izu Burger, and I have really enjoyed reimagining the ‘dirty’ burger, looking at all the possible ingredients and accompaniments of such a staple dish. Where we source the beef from, how we layer it, the creation of the signature sauce, which bun to use and how we present the side of fries. I wanted to challenge the traditional burger patty and instead serve layers of succulent Wagyu beef »
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IZU ANI « stacked with melted cheese and signature sauces. It has been a really exciting and dynamic project to work on, and I am really enjoying it. “In this industry, you have to keep learning — absorb information, [pay attention to] trends, experiment, explore everything and challenge the ‘normal’. I am inspired by the ever-changing seasonality of food and how even the same ingredients change in taste throughout the year and around the world. When we work with passion, we can enjoy the art of dedication and practice. By focusing on improving every single day, we can see how much there is to achieve and really embrace the process. I believe that the milestones are often found in the small moments. I find the most pride and pleasure when I am consistent and striving towards my goals every day. This allows me to adapt new learnings and techniques to our menus and offer something new to our guests. “Dubai is a dynamic and ever-evolving city; it makes you feel like anything is possible, which accelerates our creativity. There is a beautiful and inspiring sense of community in Dubai. With so many ex-pats and the welcoming nature of local residents, we have the ability to expand our skills and learn so much more about different cultures, tastes, flavours and people. It is an incredible place to have the opportunity to grow and develop. Dubai enables us to see the world with the eyes of a child, to explore and build our dreams into our realities, and for that, I will always be grateful. »
“Having the freedom to create is really important to me; it allows me to keep expanding and growing without the fear of stagnation. We must keep moving forwards; standing still kills creativity.”
LEFT Gaia’s dining room and terrace. RIGHT Assorted Oshizushi from Kitch-In, chef Izu Ani’s digital culinary concept. (Image by Levent Ozcelik Photography)
LEFT Cheesecake at Gaia.
« “Two key elements [have led to the success of the restuants] — our team and ingredients. We work very hard to make sure we have the best of both, and I treat both elements with the respect and care they deserve. There is a lesson in every situation, and challenges give us valuable knowledge that we may not have been aware of otherwise. The trick is to pay attention. It is all information, and information is everything. The more we know, the greater our spectrum of understanding, which leads us to better opportunities and experiences. I am very lucky to have such a dedicated team around me, and it is so important that they share a collective vision of what it is that we want to achieve. Knowing that, I can be as creative as possible with the ingredients that come together to make beautiful cuisine and concepts. “I think that the past two years have shown us the importance of connection, of interaction and of how important the food and beverage industries are. Eating together is a beautiful ritual that brings people closer, whether at home or in a restaurant. “Restaurants provide us with beautiful memories and experiences. We are social beings; we need to interact, meet, talk, laugh and spend time with each other. Nothing can replace the feeling of dining with friends and family. The rise of delivery concepts gives people more choice and much better options for eating at home, and restaurants can create new gastronomical entertainment and cuisine.
“Everything we eat is a reflection of who we are and how we are feeling. When we order at home, we aren’t in the mood to go out and socialise. Our choice of meal and cuisine day to day is often impacted by our moods and emotions. If you feel tired or had a long day, then a home delivery can provide comfort and relaxation and make you feel looked after. “Brands and concepts are constantly evolving to improve quality, dishes and flavours, which gives us more appreciation for the food we eat — we enjoy it. When we enjoy our food, we want to share it with others and spread the happiness it made us feel. I believe that delivery concepts and the restaurant industry will continue to flourish and grow alongside each other. Creativity and culinary trends will be reflected and mirrored within the home and at a restaurant. “We have some really exciting plans for the rest of the year. We are opening a café concept in Dubai Mall, which is a really exciting new project to work on, as well as an incredible new premium restaurant in the Dubai International Financial Centre. We have lots of events and activations for Izu Burger and Kitch-In, and we are working on the global expansion of Gaia, with openings planned in London and Saudi Arabia. As far as goals go — I just want to keep expanding while maintaining our values and quality, continue challenging myself and make people happy with beautiful experiences. It’s what I love and will always love doing.”
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ESSENCE OF ITALY Hailing from the sun-kissed shores of Sardinia, chef Giovanni Papi brings his cherished Italian culinary heritage to the fore at Armani/Ristorante at Armani Hotel Dubai. Here, the height of elegance, flavour and contemporaneity coalesce to deliver a simply sensational dining experience. P H OTO G R A P H Y BY A R M A N I H OT E L D U B A I
LEFT Elegant interiors of Armani/Ristorante at Armani Hotel Dubai.
iovanni Papi was born in Bosa, a small, picturesque village of ancient origins on Sardinia’s west coast. His youth was a blessed one, not only because of the beauty that surrounded him but because this was matched with a supportive, loving family. His parents are the ones who gave him a good education and taught him some of life’s most treasured morals: respect and honesty. And, as is the case in many Italian families, it was his two grandmothers who gifted him with his passion for cooking, passing down their love for the craft to their beloved grandson. A fervour that burned so strong that he found himself working in professional kitchens before he even finished school. “I started my career with five-star summer-season experience in my native Sardinia, where I worked my way across the very best coastal hotel kitchens as a commis. These apprenticeships were incredibly tough, but each one only inspired me to push myself further. So, at age 17, I left home for the French Riviera to take the position as a commis anchor at the Hôtel Juana, where Alain Ducasse had been awarded his first Michelin star just two years earlier. “After more experience at the two-Michelin-starred restaurant at Hôtel Belles Rives, I moved to Paris and then Luxembourg. However, my burning curiosity to learn about world cuisine took me to Australia four years later. My
first foray into Asian food styles followed, with travels in Thailand, Vietnam, and Hong Kong. “It was while I was visiting Taiwan that I was approached for my first executive chef role in Shanghai, China. Initially, the idea frightened me, but I decided to seize the opportunity and worked for a group of Italian restaurants offering a mix of concepts. The mentality and working style was the complete opposite of my European experience. I saw 18 months of fully booked service here, and we introduced an entirely new, exceptionally high-quality Italian concept to a receptive Chinese audience. “Then, in 2018, I relocated to Armani Hotel Dubai, where I am now the Chef de Cuisine for the hotel’s signature Italian outlet: Armani/Ristorante.” Giovanni’s cuisine has been equally as well received in Dubai as it was in Shanghai, with the chef being awarded as the Rising Star Chef of the Year, along with the Armani/ Ristorante winning the title of Best Restaurant of the Year. The quality of Italian cuisine Giovanni creates is unparalleled in the Dubai landscape, and as such, these awards come as no surprise. To achieve this level of distinction in his cooking, the chef uses the finest ingredients to create exceptional flavour combinations, which are then beautifully presented. This, combined with the restaurant’s elegant ambience, is a recipe for success, and it’s the attention to detail that Giovanni and his team carefully incorporate into every »
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LEFT One of Giovanni’s signature dishes: Green Planet Risotto. RIGHT Chef Giovanni Papi.
GIOVANNI PAPI « facet of the dining experience that makes it all the more memorable. “Armani Hotel Dubai’s location is clearly a contributing factor with its position in the heart of the world’s tallest building, Burj Khalifa. Armani/Ristorante also enjoys breathtaking views of The Dubai Fountain show, which perfectly complements our award-winning food. It’s the job of my team and I to live up to this one-of-a-kind setting and to consistently deliver the highest quality, fresh Italian cuisine that is authentic and a taste of home. “Our first priority is our guests. The moment they finish the dinner experience and are ready to leave the restaurant, they depart with positive memories not only of the food but also the service and our genuine warm welcome. “Attention to detail is fundamental, and this is part of the Armani commitment to the very highest standards across every aspect of the hotel’s operation. At Armani/Ristorante, we want our guests to feel at home as if they were in Italy. The most gratifying compliment we get is when they tell us that the dining experience: ‘Made us feel at home’.” There’s no doubt that Giovanni himself also feels very at home in his kitchen, cooking dishes that reflect his Italian heritage. It is this honest, authentic ‘made in Italy’ cuisine, from the handmade pasta to the fresh Alba truffles, quintessential Venetian desserts, and classic aperitivo pervading the menu, that distinguishes the restaurant.
RIGHT Golden Burrata: a dish featuring peach tartare, an heirloom tomato salad, basil pesto and fresh burrata adorned with gold leaf.
What makes Giovanni’s cuisine all the more impressive, though, is that he’s a firm believer in zero food waste. Alongside working with only the best ingredients, he uses each to their nth degree, reconstituting anything that may be in excess. And it is precisely this zero-waste notion that gave rise to one of his signature dishes, the Green Planet Risotto. “Green Planet Risotto is a dish that is fully sustainable, with zero food waste. It is made using a pesto crafted from ten different aromatic seasonal herbs that I blend using a Pacojet, which takes it down to -18 degrees in order to preserve all the nutrients as well as the taste and colour. It’s a beautiful deep green colour, just like our planet should be in a pollution-free world! I then cook a risotto made green and pollution-free, too — I cook the risotto with a broth made from excess vegetables and finish it using Sicilian red prawns. Here, I use the heads to make an iodised powder, which I use instead of salt. The tail is freshly marinated with extra virgin olive oil, lemon zest, the iodised powder and flowers that come from local Dubai farms.” While most of the restaurant’s seasonal ingredients are sourced from Italy or the Mediterranean, a good proportion are also sourced locally, from in and around the emirates. And, as is expected, Giovanni’s secret ingredients are those which his homeland is so prized for: Italian extra virgin olive oil and aromatic herbs. But there is so much more culinary greatness to Italy than just these ingredients, »
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LEFT Armani/Ristorante Enoteca. RIGHT Burrata with green peas.
“Our first priority is our guests. The moment they finish the dinner experience and are ready to leave the restaurant, they depart with positive memories not only of the food but also the service and our genuine warm welcome.”
« and this abundance of produce influences and inspires Giovanni and his cooking. “Italian cuisine, or rather Mediterranean cuisine, has amazing north to south variety. In Italy, for example, fruit, vegetables and cereals each represent a different Italian region and create a unique culinary identity. As a kid in the countryside with my grandfather, I always remember that we would pick vegetables — zucchini, eggplants and peppers — to cook for lunch. I always wanted to eat everything right away, without waiting for them to be cooked!” When he does get to cooking them, though, he does so with the utmost admiration for the purity of the ingredient and its flavour. Instead of feeling the need to follow the current fashion or trends, he instead focuses on going back to the origins of healthy cooking, which sees his cuisine replete with myriad fresh vegetables and high-quality meats. “My culinary style definitely leans towards being a ‘romantic cuisine’ as I wholeheartedly believe that food deserves respect and love. And the kitchen is a woman who demands the utmost respect. In terms of actual food, fresh pasta is incredibly important to me. I like experimenting with new shapes and fillings to create dishes to delight our customers. While I have a weakness for fresh pasta, I put equal effort into the butchery side of things, and the finer details of creating starters and main courses where nothing is wasted. »
GIOVANNI PAPI « “I was ‘born’ into my career in the role of a hotel chef, but over the years, I discovered the à la carte gastronomic restaurant style, which was on another level. My experience in China also really tested me in terms of not only menu creation but also recruitment and brigade training, as well as behind-the-scenes admin work and profit and loss worksheets! “I like to think that even when I was working outside of Italy, that I have consistently relied on the firm grounding I had in the early days of my career back home; and also the relevance of my Sardinian origins and Italian style, which I apply in every country and kitchen I work in.” As for the inspiration behind the dishes he creates, this is an ongoing process, which takes the form of anything he sees or experiences. Whether it’s a museum, a piece of classical music, a landscape, Dubai itself, or the world as a whole, there’s a muse waiting around every corner. That’s also why the chef spends much time visiting the diverse eateries across Dubai, exposing his palate to different flavours and cuisines, which may spark an interesting idea for one of his own dishes. Once there’s a concept in mind, it’s a very involved process of tasting and testing before it lands on the final menu. “Dish creation is always a moment of great concentration, especially when I am entering the new-menu mode. It comes, first of all, from the seasonality of the ingredients. It begins
with many tests, combinations, examination of the beneficial properties of each ingredient, cooking techniques and seasonings, and then we move to the final step. Once the menu is complete, I finalise the food tasting with the hotel’s Executive Chef before moving on to the presentation and another final food tasting before official confirmation of the menu. The end goal is to propose it to the executive team for their final approval. “I really enjoy the collaborative nature of my brigade and the fact that in our regular meetings, everyone has an opinion and ideas. We talk through everything as a team, and that’s how we create exciting and successful new dishes. “At the moment, I am already working on the new menu dishes for Armani/Ristorante. Our menu includes a selection of 23 dishes and will run for at least four months, while the tasting menus change at least once a month and are structured around an eight-course sensory journey.” Looking to the future, there are definitely some exciting collaborations on the cards. Following the success of the guest chef dinners last year, Giovanni will be joining forces with all the international Armani Chef de Cuisines, from Ginza to New York, Paris and Milan, to create incredible culinary experiences for diners across the world to enjoy. The year ahead is sure to be a prosperous one for Giovanni indeed!
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SÃO PAULO SOUL FOUR sits down with chef Rafael Cagali of two-Michelin-starred Da Terra to discover how he is pioneering the use of Brazilian ingredients in Britain’s fine-dining circuit to much acclaim. P H OTO G R A P H Y BY TO U C H F O O D & J U S T I N D E S O U Z A
LEFT Interior of Da Terra located within Bethnal Green Town Hall in London.
riginally from São Paulo, Rafael Cagali was born to Brazilian and Italian parents who were restauranteurs. Growing up, he worked in their restaurant before he flew the nest to London, working as a pot wash to fund his studies at Westminster Kingsway College. This was followed by experience gained in some of Italy, Spain and Britain’s best restaurants, including working under chef Stefano Baiocco as well as spending time in Quique Dacosta and Martín Berasategui’s kitchens. In England, he joined the team at The Fat Duck by Heston Blumenthal before becoming Head Chef of Simon Rogan’s restaurant Aulis. This experience now all comes to fore at his restaurant, Da Terra, which he opened in January 2019 with his husband Charlie Lee, who manages the front of house. “When I moved to London, I was 21 and had only planned on staying here for a year, but as soon as I started working in the kitchen, it was all so familiar and felt natural. It was at this time that I met Mark Francis, who was a mentor for me; he pushed me to study at Westminster Kingsway College. He really opened my eyes to the industry and propelled me to go further. “During my studies, I worked my way up through restaurants, learning classic European techniques at brasseries and Italian restaurants. I already had an affinity for the industry because of my childhood, so I was quickly taken by cooking and the culture surrounding it. From here, I spent some time in both Spain and Italy, and I was given an opportunity to work with Stefano Baiocco at the Grand
Hotel A Villa Feltrinelli in Italy, where I stayed for three and a half years, learnt to speak the language and really started to understand the importance of discipline and focus. Stefano is a goal-orientated chef, and he instilled this mentality within me, which still inspires me today. “After my three and a half years with Stefano, I moved back to Spain to a much bigger kitchen at restaurant Quique Dacosta and then worked for Martín Berasategui. I felt as though there was more that I needed to explore in Spain, there was great produce, and I was inspired by the avantgarde techniques. My time here cemented my love for cooking. I was engaged and intrigued; there was a real sense of comradery as all the chefs lived together — the mentality, in general, was very ahead of its time. “I then returned to England to work at The Fat Duck. Retrospectively, I identified with Heston, he was self-taught, and his attitude shaped and informed my proactive attitude. From here, I moved to work with Simon Rogan at Fera and Aulis. Simon has such a beautiful style of cooking; it is detailed without overcomplication. “None of what I did was planned in advance but presented naturally, and through these travels, I learnt technique and lots of different languages. I now think that Da Terra is the culmination of my whole journey, of my growth as a person, and that’s what I provide at the restaurant.” Set in Bethnal Green Town Hall, this classic listed building provided the perfect space for Rafael to bring his vision for Da Terra to life. Personally playing a role in the restaurant’s interior design, Rafael imbued the space »
LEFT Wholemeal sourdough served with bone marrow and an assortment of butters. RIGHT Chef Rafael Cagali scoring the homemade bread served at Da Terra.
RAFAEL CAGALI « with contemporary touches while highlighting its original accents through carefully placed art and lighting. Soft furnishings, elegant tables and chairs and a textured grey and white palette further heighten the restaurant’s atmosphere, which was envisioned to make guests feel at ease. “I want people to feel comfortable and that they can relax, so there is no stuffiness. There is positive energy in the restaurant, and it’s all part of the experience. We bring a professional attitude at its highest level but with a laid-back ambience. It’s a multi-sensory experience that I want people to immerse themselves in and, with that, offer up a piece of Brazil which is at the core of what we do at Da Terra.” One of Rafael’s main aims at Da Terra is to honour his Brazilian and Italian roots through food prepared with love and respect for the ingredients. Serving a blind tasting menu inspired by his childhood memories, each of his dishes are carefully considered, balancing flavour with skill, creativity and a touch of playfulness. “When I left Brazil, I wasn’t planning to be a chef, so I didn’t cook properly back at home or explore the parameters of Brazilian cuisine during that time. I use my memories and Brazilian flavours to create dishes for Da Terra through a passage of other memories informed by my Italian heritage too. A lot of what we do at Da Terra is based on nostalgic memories; I use classic techniques to share Brazilian flavours. Da Terra is an expression of where I’ve come from and what I am today.” But harnessing these memories into fine-dining level dishes is no easy feat. Using a hands-on approach combined
RIGHT Aged beef tonnato taco, one of the first bites served at Da Terra.
with input from his team, Rafael transforms his ideas into unique plates through a lot of experimentation and tweaking, working continuously until he hits the sweet spot. “I’m fully involved, it can be quite complex, and the journey can have no end sometimes. So it starts off with an idea; we like to evolve the ideas and refine them. We play around with them to make them better and see how far we can go with the dish. For example, when I am developing a pasta dish, it’s about thinking about the texture and flavours. Almost thinking backwards on how we recreate a classic, we break these down and interchange different elements to the dish. I always bounce my ideas off my team and brainstorm with them. They study and see things and present new ideas, and then slowly everything will start coming together, then it’s down to putting it all into practice. It can start as one type of dish and then accidentally turn into something completely different.” What is essential for Rafael, though, is that no matter how each dish changes during its conception, the final presentation must remain faithful to his philosophy of creating heartfelt cuisine that honours his Brazilian roots. “My cuisine comes from the heart; it’s intuitive. I suppose it all comes from my soul, and you know, I’m not suggesting it’s Brazilian only. I’m introducing new flavours and memories that I know and have adapted them to my new style of life. It’s a representation of exactly where you are now. I’m trying to show the diners something about where we come from. It’s important to show what you’re made of and where you’re coming from.” »
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LEFT Da Terra’s interiors are simple and elegant, perfectly complementing the refined cuisine crafted by chef Rafael Cagali. RIGHT Duck raviolo served with a Parmesanwhey sauce.
“We bring a professional attitude at its highest level but with a laid-back ambience. It’s a multi-sensory experience that I want people to immerse themselves in and, with that, offer up a piece of Brazil which is at the core of what we do at Da Terra.”
« As for where the inspiration for his dishes originates, this is something that happens off the cuff, shares the chef: “Moments of inspiration happen naturally; you can’t predict them. I always carry a book with me just in case inspiration randomly comes to me. I have to write it down; otherwise, I lose momentum and forget. Inspiration is a loose term, it’s hard to define, but I find it presents itself most when I’m reflecting. The more invested you become within your job, the more ideas filter through. Often through repetition and wanting to perfect a dish through adapting it is how we inspire each other.” Although the chef doesn’t have a signature dish, there are some ingredients that he loves working with. These include scallops with their fresh and delicate taste, seasonal tomatoes, as well as Arctic char, which currently features on the menu, served aged with Tucupi — a yellow juice extracted from wild manioc root found in Brazil’s Amazon jungle. Lemons are also an integral part of Rafael’s cuisine — he skillfully harnesses their acidity to elevate
his dishes and bring them to life. Although a wide variety of produce is used in his kitchen, there is one golden rule: every ingredient is utilised to its maximum potential. “My principles are based upon my culinary journey and collective experiences. At Da Terra, we maximise the quality of the produce. We have a chicken dish that is an apt example of this, I’ve developed it over the years, and it’s a nod to my Brazilian heritage. The dish is broken down into parts: the wings, liver, foot, yolk and heart — celebrating every part of the bird and it’s life cycle. “The menu runs on the same structure; I like to play with the whole experience with the diners. It’s very interactive, always something the diners can share — a connection with the food and the different notes and flavours. I love looking at people’s faces and gauging their reactions during the meal. I like to hear different accents and people from different backgrounds as I look across the room.” Now in its third year of operation, Rafael believes that Da Terra has definitely found its groove. Learning and »
RAFAEL CAGALI « adapting as time progressed, he now has the restaurant running like a house on fire, with the kitchen and service teams working in unison to deliver a top-class dining experience. “At first, I enjoyed the autonomy as any chef would; it’s a chance to express yourself through what you create. As Da Terra has grown, other factors have taken precedence, most notably making my staff believe in what we’re trying to achieve, communicating my dream and vision. I believe the staff collectively believe in the identity of Da Terra and have all contributed to how it’s evolved. “My husband Charlie Lee and I have had similar backgrounds in terms of work ethic, so there is a sense of synergy within the restaurant. Charlie guides the front of house, which is a mirror for how we run the kitchen. There is no separation in terms of hierarchy between the kitchen and the front of house; in order to work effectively as a team, there cannot be a divide. Charlie and I balance each other and push each other to maximise the outcome. We live and breathe each other, living and working together, so it’s a very natural relationship built on understanding. He’s my best friend too, so I feel a constant sense of support. Trust is another fundamental factor, and we have that.” In terms of how the restaurant came to achieve such success, Rafael believes his presence at Da Terra has been fundamental. Being in the kitchen every day, showing dedication and leading by example is how he runs his brigade. And doing so is easy for the chef, who has a compulsive desire to cook, all of the time.
RIGHT Cachaça baba dessert with pistachio ice cream and Kaluga hybrid caviar.
This hard work has certainly paid off, with Da Terra winning its first Michelin star only eight months after opening its doors — one of Rafael’s most cherished achievements in his career thus far. The second star followed in the 2021 Michelin Guide, which was a different experience altogether, but an emotional one nonetheless. “My first star was a particularly proud moment; the awards ran differently then. I was sent an invitation, so I was still unsure if I’d actually won my first one. It was an exciting feeling of uncertainty. The novelty of being sat within a huge crowd, not knowing what would happen. When my name was presented on the screen, I cried and called my parents. It was surreal achieving such an accolade so early on. “The second star was equally incredible but different; it was during the pandemic, and I had no idea. I got a call from a French number, I nearly didn’t pick up! It was the Michelin guys asking me to go on the live-streamed ceremony as it was during COVID, and we were in the middle of lockdown. It was a whole different experience. I still cried and called my parents and then celebrated with a few drinks with the team over Zoom.” Looking to the future, Rafael hopes to continue riding on this success, despite price increases and difficulties in sourcing good produce. He is hopeful that the industry will keep flourishing, with brighter times ahead. “People are more invested in moments that they share together; I think people are looking for real moments,” says the chef — and this is exactly what Da Terra delivers.
www.see.montenegro.travel • email@example.com Montenegro Wild Beauty
PHOTO: VELAA PRIVATE ISLAND MALDIVES
IN CONVERSATION WITH SONU SHIVDASANI FOUR sits down with Sonu Shivdasani, the CEO and co-founder of Soneva, to discover how he came to establish one of the globe’s most cherished sustainability-focused hospitality groups. We also hear about the brand’s latest offering, Soneva Soul.
TELL US A BIT ABOUT YOUR BACKGROUND AND HOW YOU CAME TO FOUND SONEVA? I studied English Literature at Oxford University from 1985 to 1988. In 1986, towards the end of my first year, I met Eva Malmström, my future wife. In 1987, she invited me to visit the Maldives with her and I immediately fell in love with the place — I had never seen anything quite like it. We both loved the untouched, simple way of life. From the very first time that Eva and I visited the Maldives, we knew we wanted to open a resort there like no other, whilst ensuring we protect the environment. In 1991, we were introduced to the island that is now Soneva Fushi and we fell in love with it. It was our dream, and from then on, our focus was to do whatever we could to have the resort built. 82
HOTEL HOT SEAT
WHAT WERE YOUR MAIN GOALS WITH THE SONEVA BRAND? When we first opened Soneva Fushi in 1995, we held a firm belief that a company must have a clear purpose beyond just making money. A successful business is one that combines apparent contrasts and makes opposites compatible. When you blend opposites, it creates a unique experience, creating a strong level of guest loyalty. We believe we have created something that is both luxurious and environmentally sustainable; food that is both healthy and delicious. At Soneva, luxury and sustainability are not opposites, in fact, they feed off each other. The past 26 years have taught us that the more sustainable we are, the more luxurious we become. Our goal at Soneva was always to create a sustainable environment for our guests to enjoy. At the heart of this is our ‘Slow Life’ ethos, which is the guiding principle for all of our hosts and our operations. It is our moral compass as well as our operating compass. We also pioneered Soneva’s ‘No News, No Shoes’ philosophy, which is all about disconnecting from daily life and truly embracing the luxury of time — a increasingly rare luxury for many of our guests. The launch of Soneva Soul is the next natural step in the progression of this philosophy. While the concept is new, it is in fact the culmination of everything that we have learned since we launched our Spa at Soneva Fushi in 1995, the very first resort spa in the Maldives, and is the result of the knowledge and expertise gathered along the way. Along Soneva’s journey at the forefront of the hospitality and wellness sectors, we have gathered knowledge and wisdom from ancient healing practices and the latest in medical science and wellbeing technology. Much like Soneva, at Soneva Soul we are pioneering an approach that combines apparent opposites to offer our guests a transformative and completely personalised wellbeing experience in inspiring surroundings that reconnects their mind, body and soul. Nature is awe-inspiring and I believe that its beauty is such an important contributor to one’s overall wellbeing.
CLOCKWISE FROM OPPOSITE, TOP LEFT Sonu Shivdasani, CEO and co-founder of Soneva; yoga above the mangroves at Soneva Soul at Soneva Jani in the Maldives; Yoga and Meditation Pavilion at Soneva Soul; aerial view of Soneva Soul at Soneva Jani.
Much of the design work for the Soneva Soul Island Spa at Soneva Jani took place when Eva and I were staying in Istanbul while I was undergoing chemotherapy. I chose the area on the island’s east coast, high above the mangroves, because it is such an incredible setting. Walking up the ramp, then taking the walkway to the treatment rooms, before reaching the platform above the Yoga and Meditation Pavilion — the 360-degree views are absolutely breathtaking. We currently operate two Soneva Souls: at Soneva Jani and Soneva Fushi. At Soneva Soul we wanted to introduce unique treatments that bring some local, cultural elements to our offering, rather than just have the usual facials and massages that you would find at a standard resort spa. Alongside our outcome-based therapies and rituals, our experienced in-house therapists each draw upon their own healing heritage to offer a special menu of intuitive treatments that are completely unique to them. Soneva Soul offers each guest a truly personalised pathway to health, happiness, and fulfilment — which means that no Soneva Soul journey will look the same. Working in partnership with each guest, Soneva Soul’s wellness experts curate a tailored wellness journey that supports every aspect of their life. This includes rest, recovery, and regeneration as well as detoxification, movement, and optimisation, following principles such as balance, mindful living, and self-care.
TELL US ABOUT YOUR WELLNESS JOURNEY AND HOW THIS IS REFLECTED THROUGH SONEVA SOUL? Ever since my own personal experience of recovering from stage 4 cancer in a very short period of time, I have wanted to create a wellness concept with greater depth. Following my diagnosis for primary mediastinal B-cell lymphoma, a rare and aggressive form of non-Hodgkin’s lymphoma, I spent many months researching my illness, looking at both conventional medical treatments and alternative, complementary therapies. My treatment took place at Istanbul’s Chemothermia Institute — where standard chemotherapy is combined with a variety of complementary protocols that support the immune system and make the chemotherapy more effective. I strongly believe that this integrative approach played a key role in my subsequent recovery. It also revealed the importance of taking a multi-dimensional approach to one’s wellbeing — one that focuses on mind, body and soul, which has informed a lot of what we offer at Soneva Soul today. 83
UP AND AWAY Vista Global Holding (Vista) continues on its path of advancement in the aviation industry with the acquisition of AIR HAMBURG, Europe’s leading charter operator. FOUR takes a look at how this consolidation further reaffirms Vista’s prominence as the world’s leading private aviation group.
n February, Vista announced that it had entered into an agreement to acquire AIR HAMBURG’s operating platform and maintenance services, thereby strengthening the private aviation frontrunner’s position across the European and Middle Eastern markets. The acquisition, which is expected to be completed in the first half of 2022, will see Vista’s share of the global charter market increase to a total of around fifteen percent. Once the transaction is finalised, 44 additional aircraft, which include Lineage 1000E, Dassault Falcon 7X, and Embraer Legacy models, will be made available to Members across VistaJet and XO fleets, bringing Vista’s total global group fleet to over 240 aircraft. AIR HAMBURG’s experienced management team will remain in their positions, and more than 650 highly skilled new colleagues will join the Vista family, complementing and further enhancing the company’s offerings in the global aviation landscape. AIR HAMBURG, which was founded in 2006, has become one of the most well-established full-service private aviation companies, flying to over 1,000 destinations in Europe alone. It is the largest private jet operator by the number of flights across Europe, organising over 18,800 flights for its clients in 2021, and it is second only to Vista in terms of hours flown, recording over 35,000 hours in 2021. As a result, Vista expects an increase of around thirty percent in flight hours (on a combined basis) globally following the completion of the transaction. The acquisition will augment Vista’s scale and fleet offering across key strategic regions and brings together two long-established reputable companies with the shared vision of delivering the most reliable and consistent flying
OPPOSITE With the acquisition of AIR HAMBURG, Vista’s total global group fleet will increase to over 240 aircraft. ABOVE Thomas Flohr, Vista’s founder and Chairman. BELOW Vista offers its Members effortless access to the best in private aviation, including comfortable aircraft complete with an expert crew.
solutions and best experiences to their Members. The merger is the latest step in Vista’s relentless transformation of the highly fragmented business-aviation ecosystem. Following strong global demand for private aviation services from new and existing clients, the move builds on Vista’s recent integrations of Apollo Jets, Talon Air and Red Wing Aviation. In addition to a thriving charter business, Vista will integrate AIR HAMBURG’s world-class EASA Part 145 maintenance hub at Baden Baden Airpark, along with its Executive Handling division and VIP lounge at Hamburg Airport, which will be available for Vista Members to use. Having been recognised for its service superiority by industry bodies, including the ACA Excellence Award for “best executive passenger charter operator” and IS-BAO and Wyvern-Wingman certifications, AIR HAMBURG’s expertise will be a great asset to Vista’s offerings. With both companies following a floating fleet business model, the integration will be quick and seamless. This means that Members will continue to have effortless access to private jets strategically positioned around the world, but now with a more extensive fleet at their disposal. Regardless of where clients are in the world, Vista will have a jet with them in no time, ready to fly to any destination, even at short notice, and in hard-to-reach areas, providing the most streamlined service possible. The acquisition stands as yet another demonstration of Vista’s unrivalled commitment to ensuring all Members have access to the most advanced and best value flying solutions across the world at any given moment. Vista’s knowledge and understanding of all facets of the industry deliver the best end-to-end offering and technology to all business aviation clients through its VistaJet and XO branded services, and now with AIR HAMBURG as a valued resource, too.
YOUR LUXURIOUS CITY HIDEAWAY BY THE LAKE Located in the middle of the fabulous Bremer Bürgerpark, directly on the shores of charming Lake Holler, the Parkhotel Bremen offers you the unique and enchanting blend of modern luxury in a cosy, relaxed atmosphere.
ith its 172 stylish and comfortable rooms and suites, Parkhotel Bremen and its passionate staff offer you an unforgettable stay. You can indulge in the impressive spa, sports and wellness area; enjoy exquisite homemade patisserie at teatime; savour culinary delights at dinner and discover a service that is focused on your every need at any time of the day. To put forward its mantra of creating a place “where moments make memories”, the hotel spoils its guests with opportunities for extraordinary experiences. One example is the Bürgerpark surrounding the hotel, which is home to more than fifty species of birds, including rare ones like the stock dove or spotted woodpecker. You can get up close and personal to the birds yourself in the early hours of the morning on a private tour together with the hotel’s professional ornithologist — a moment in nature you might remember forever. Even though the hotel welcomes you in a quiet, green and arcadian landscape surrounded by meadows and trees, it’s not even a ten-minute walk from Bremen Central Station. In five minutes more, you will reach the heart of the famous Hanseatic town, including its landmarks, like the statues of Roland and the world-famous “Stadtmusikanten” of 86
CLOCKWISE FROM ABOVE, LEFT Parkhotel Bremen façade; teatime at Parkhotel Bremen; Junior Suite at Parkhotel Bremen.
Bremen. The historic town hall and the beautiful narrow lanes of Bremen’s old town with its restaurants, pubs and boutiques are also just around the corner. Parkhotel Bremen is a member of Hommage Luxury Hotels Collection with further Hotels in Kitzbühel, BadenBaden, Wiesbaden, Düsseldorf and on the island of Sylt.
THE DOLDER GRAND · A BRAND OF DOLDER HOTEL AG KURHAUSSTRASSE 65 · 8032 ZURICH, SWITZERLAND · INFO@THEDOLDERGRAND.COM · THEDOLDERGRAND.COM · T +41 44 456 60 00
REVELLING IN THE RIVIERA The fourth resort under the gilded Cheval Blanc umbrella, the Cheval Blanc St-Tropez Maison is an oasis of tranquillity that delights travellers with the most sumptuous of Côte d’Azur pleasures.
he French Riviera is a setting as paradisiacal as they come, and nestled on this glistening coastline is the Cheval Blanc St-Tropez Maison. A true Mediterranean gem, this nude-hued palace laps up the legacy of its predecessor, Résidence de la Pinède, and heightens it further, enchanting with its serene ambience and picturesque setting. A window into the origins of the fabled fishing village it calls home, the Maison’s architect François Vieillecroze, a native Tropezian, has taken great care to preserve the building’s original structure. It honours its
CLOCKWISE FROM ABOVE, LEFT Aerial view of Cheval Blanc St-Tropez overlooking La Terrasse and the pool; view from Cheval Blanc St-Tropez Duplex Pinede suite; Cheval Blanc St-Tropez façade.
Mediterranean roots through thoughtful architecture and mindful interior design while welcoming a contemporary perspective complete with the characteristic Cheval Blanc luxuries. Enveloped in dense pine foliage that provides endless hours of shade and solace, the Maison’s terracotta rooftops peek out, conjuring fairytale feelings of fun and fascination. Meanwhile, delicately crashing waves hum in the background and gentle breaths of fresh ocean air caress the façade’s curves — a quintessential Mediterranean scene. Each of the Maison’s thirty rooms and suites offers picture-perfect views of either the lulling sea, cascading forestry or charming town of St-Tropez. Almost all accommodations come with a balcony or terrace, draped in the sweet, citrusy scent of summer oozing from the surrounding flora. A seamless montage from the outside in, the interiors are lacquered in deep blue and luminous white shades. Privacy, elegance and the height of comfort are put forward in every detail, from the plush customdesigned furniture to the signature Cheval Blanc St-Tropez Riviera Chic amenities. Adding to the intrigue, architect Jean-Michel Wilmotte has carefully constructed the interiors to draw attention to ceramic artist Roger Capron’s iconic creations, pairing them with natural wood, glass and stone elements. His coffee tables, sculptures and drawings lie at the heart of each room, creating a living homage to this 20th-century Mediterranean maestro.
CLOCKWISE FROM ABOVE, LEFT Carte Blanche inroom dining; Cheval Blanc St-Tropez Atelier Mer room; mille-feuille with twelve citrus fruits by chef Arnaud Donckele at three-Michelinstarred La Vague d’Or; streets of St-Tropez.
and family or solo. The choice is yours: shop along the promenade, relax on the beachfront with a cocktail and book in hand, cruise the coastline in a race car or forage in the woods. Any activity or experience fathomable is made possible here, perfectly tailored to guests’ schedules, desires, and moods, courtesy of the Maison’s expert Alchemists. A day of adventure is sure to work up the appetite, but fear not! Host to two restaurants and one bar, Cheval Blanc St-Tropez is a gastronomic playground. Three-Michelinstarred La Vague d’Or is the crowning glory of the Maison’s culinary offerings, where master chef Arnaud Donckele creates cuisine bursting with the most vibrant flavours harnessed from local, seasonal ingredients and products. With humility and passion, Donckele explores, harvests, and transcends the taste of Provence’s extraordinarily diverse terrain — from land to sea and wind to stone. He gifts the diner a unique, unforgettable moment with every bite in his dishes. Everlasting enjoyment, this is Tropezian time curated by Cheval Blanc St-Tropez, which can once again be relished when it opens its doors for the summer season on 12 May 2022.
PHOTOS: V. MATI; A. LANNERETONNE & RICHARD HAUGHTON
This design distinction extends throughout the Maison from the rooms and suites to the communal spaces, restaurants and The Spa Cheval Blanc by Guerlain. Adorned in calming shades of sand, light wood, and golden stone, The Spa is a peaceful, spacious sanctuary that glows with the warmth of summer. Dedicated to guests’ well-being, the expert therapists provide signature treatments designed by Guerlain. Expect state-of-the-art therapies, sublime massages and world-class beauty treatments, all designed to reinvigorate the mind, body and soul. After a revitalising spa ritual, flaunt your refreshed face in St-Tropez town, which is just a short walk from the Maison. Cheval Blanc St-Tropez’s central location ensures that guests have effortless access to adventure, whether land or sea is preferred, abreast with friends
Treasured Moments Life is a collection of moments — some significant, some trivial, but all part of our existential journey. For many, getting married is one of life’s most treasured moments, and a destination wedding celebration couldn’t be more fitting for such an occasion, especially when held at the idyllic and exclusive Velaa Private Island Maldives.
Destination wedding” is always a phrase that derives instantaneous excitement. Of course, the idea of a wedding itself bellows with a slew of electrifying emotions, but when you add in the extra thrill of a special, out-of-the-ordinary location, this sends our minds into anticipation overdrive. The Maldives, with its cerulean waters, ivory-hued beaches, and gently swaying palms, is one of the most picturesque settings for a destination wedding, adding a paradisiacal facet to your fairytale nuptials. Set on its own private island on the Noonu Atoll, only a 45-minute seaplane flight north of Malé, Velaa Private Island Maldives is an exclusive, luxurious escape perfect for a wonder-filled wedding celebration. Imagine intimate celebratory moments with your loved ones embellished 90
ABOVE Romantic dinners are the order of the day at Aragu Signature Restaurant, Velaa Private Island’s elegant overwater dining venue. OPPOSITE White-sand beaches, swaying palms and turquoise waters set the idyllic scene for a beautiful wedding ceremony at Velaa Private Island Maldives.
with toes in soft sand, rustling palms in the background and views of the glistening Indian Ocean framing every angle. With a trio of specially tailored wedding packages on offer, or the ability to custom design your very own ceremony, Velaa Private Island promises sumptuous stays and exhilarating experiences suited to any and all preferences. Complete with romantic dinners, couples’ massages, champagne cruises and sundowners on one of the world’s most private beaches, this lavish resort guarantees memorable moments in abundance. Weddings aren’t the only special occasions that Velaa caters for, though; be it the perfect proposal, a magical honeymoon or a memorable vow-renewal ceremony, this heavenly island is the idyllic venue. Settings range from vows exchanged barefoot on pristine sands to whimsical receptions set under the stars, and can be an extravagant »
« event with friends and family or an intimate ceremony with just the betrothed. Whether it’s the Kaiveni Wedding Package, Loabi Love Package or Umurah Forever Package, all three options come with an array of luxe inclusions. These comprise an in-villa breakfast with a romantic tablescape; a couple’s massage; bridal hair styling; an elegant ceremony set-up on Velaa’s private beach; buggy decaroation for riding off in style; a centerpiece for the ceremony table; a bridal bouquet and boutonniere for the groom; a wedding cake; canapés; a photoshoot and photo book; a traditional Budu Beru song and dance performance during the ceremony; a private beach BBQ after the ceremony; a personal on-site wedding coordinator and a personalised wedding certificate.
ABOVE Wedding ceremony held on Velaa Private Island’s pristine private beach. BELOW An elegant ceremony set-up on Velaa’s private beach is included in all three wedding packages at Velaa Private Island, all organised with assistance from a personal on-site wedding planner.
Additional inclusions for the Loabi and Umurah Packages encompass a bridal manicure and pedicure; an in-house pianist for the ceremony; a memorable coral adoption; floral aisle decorations; and a bottle of premium champagne for the ceremony. The Umurah Package, the most comprehensive of the three, also includes a live band during the beach BBQ, a romantic sunset cruise on the resort’s luxury yacht Rania and an upgrade to the Romantic Pool Residence for one night. Talk about tying the knot in style! In addition to private banqueting on the beach, there are also three other dining options on the island that can be enjoyed during the celebrations. Aragu Signature Restaurant is an award-winning overwater dining spectacle that offers modern European fine-dining cuisine accentuated by an Asian twist, presented by lauded chef Gaushan De Silva. Athiri Restaurant, meanwhile, provides a journey of global flavours within a lively beachside setting. Both of these dining venues offer the option for a stage or dance floor, plus live music, ideal for those after-meal merriments. Tavaru Restaurant, on the other hand, is a more exclusive venue perched in the iconic Tavaru Tower. Here, a refined tasting menu cooked over a fiery Teppanyaki grill is complemented by a bird’s eye view of the resort and ocean beyond. Serving a maximum of 24 guests, this is an extraordinary dining location perfect for a small wedding group. After vows have been exchanged, meals have been savoured, and festivities have dwindled down, the married couple and guests can retire to their tranquil accommodations to bask in the bliss of the day’s celebrations. There are a collection of 47 villas, houses and residences that can accommodate up to 134 guests on the island, each as lush as the next. Featuring lashings of natural elements »
The Art of Distinction
The unique 5* Grand Luxury Experience in Ibiza
+34 971 806 806 ibizagranhotel.com
« like wood panneling, thatch roofs and raffia décor, the accommodations are in complete harmony with the island’s environment and the characteristically serene Maldivian lifestyle. Subdued hues of white, cream and shades of brown caress the thoughtfully designed interiors, matched with plush furniture and earthy textiles. Views of the ocean or gardens seep through expansive windows, while ample space allows effortless enjoyment. Wifi, gazebos with daybeds, private pools, minibars, branded bathroom amenities, freestanding baths and separate rain showers add the extra-luxe touch in every villa, with each detail carefully considered to make you feel perfectly at ease. While you revel in this comfort, your personal butler quietly works in the background, attending to your every whim and ensuring that each moment is a meaningful one. The resort’s two residences are the ultimate homes away from home for bigger groups. In particular, Velaa’s stylish two-storey Nika Residence, lovingly reimagined by iconic interior designer Patricia Urquiola, is the epitome of a special occasion hideout. Sleeping ten guests and spanning 1,324 square meters, there’s space and amenities a plenty here to foster the most memorable of moments. It’s home to four large bedrooms that open out onto balconies and a terrace with views of the private beach and ocean in front. The ground floor boasts a private gym, spa room, outdoor relaxation area,
CLOCKWISE FROM ABOVE, LEFT All three wedding packages at Velaa include a traditional Budu Beru song and dance performance during the ceremony; Velaa’s Madagascanthemed Easter celebrations will take place from 14 to 24 April 2022; Tavaru is an intimate dining venue set in the iconic Tavaru Tower.
fully equipped kitchen and vaulted living area with a dining table, large screen TV and sofas. The whole-house sound system makes entertaining easy, especially when hosting on the expansive 38-square-metre terrace with a large pool, outdoor shower and separate jacuzzi. Wonderfully secluded and accessible only by boat, the iconic Romantic Residence is a world unto itselfthat’s perfect for newlyweds, honeymooners or just as sentimental romantic getaway for couples. Suspended above the lagoon and offering uninterrupted oceanic views, this ultra-private, one-broom residence has its own personal gym, fully equipped kitchen, outdoor jacuzzi, infinity pool, secluded sundeck, sunken bath, personal butler and an optional private chef. Meals are served over the water in a sheltered dining gazebo, and sunsets are enjoyed from luxurious daybeds on a sprawling terrace. An unrivalled destination that serves as the best setting for any special occasion, whether it’s a wedding, romantic rendezvous or wholesome family holiday, Velaa Private Island offers all one could hope for and more. If you’re on the lookout for an exciting Easter getaway, don’t miss this year’s Madagascan-themed Easter celebration, which will take place from 14 to 24 April 2022. With a kid’s programme chock-full of themed activities for the young ones, plus an exclusive performance from The Edge band, there’s fun to be had for the whole family during this special time of year.
PEAK PERFORMANCE Based in Leiben, Austria, Belassi manufactures premium personal watercraft. Combing the best in design and engineering expertise, their handcrafted products showcase the ultimate in power and speed, perfect for riding waves in style.
elassi is passionate about quality and innovation, and with their manufacturing excellence, the company has set the benchmark for best-inclass personal watercraft (PWC) design and performance. The Burrasca, named after the Italian word for “storm”, is Belassi’s flagship product. Symbolising the untamable force of nature, this speedy and sleek jet ski aims to redefine the personal watercraft category, and with the new Burrasca MK II, Belassi has indeed achieved its goal. The ideal choice for those longing for more than just a regular PWC, the Burrasca combines high-tech engineering, top performance and Italian design to create a dream come true for motorised watersports enthusiasts. Burrasca is unique in its premium classification as a marine hypercraft, as it brings together the ultimate performance with effortless elegance. The production process distinguishes itself through its unparalleled craftsmanship, technology and perfection-in-design principles. In collaboration with a renowned German design centre, the Belassi team conceptualised the marine hypercraft using three-dimensional software, which took three months alone to finalise. All in all, it took about eighteen months of valuable time to create this impressive piece of
ABOVE The Burrasca’s engine, the Marine Power Unit MPU 320, is the powerfully voiced heart of the marine hypercraft. It has been completely designed and constructed from scratch to redefine the limits of what is possible.
commitment, endurance and know-how. Each Burrasca is built from more than 2,000 parts, individually assembled by hand and tested for hundreds of hours. It showcases the best Austrian quality and high-precision engineering, applied down to the smallest detail. The Burrasca holds the pole position as the most exclusive personal watercraft not only in terms of design and build quality, but also in performance. The jet-powered marine hypercraft combines 320 horsepower with unique driving performance, like extreme cornering speeds with tremendous acceleration. Thanks to its ingenious hydrodynamics and various stabilisers, extreme cornering speeds with up to 4g acceleration are possible with this watercraft marvel. There’s simply no better way to discover the undiscovered and live life unrestricted than with the Burrasca.
Meet me in the Mediterranean Summer is around the corner, and where better to bask in the heat than the sun-kissed Mediterranean? From Lake Como to Corfu and the Côte d’Azur, FOUR takes a look at the best European villas to visit this summer…
azy poolside days and warm, fun-filled nights — this is summer! And spending these lingering hours in a luxurious villa all to yourself — now that’s bliss. The Villa Edit knows this and takes it one step further, adding five-star services to their already burgeoning register of high-quality vacation rentals. Prestigious design, a full suite of amenities and endless opportunities for enjoyment define The Villa Edit’s collection of properties. Whether it’s a sumptuous seaside villa on a Greek island, an exclusive retreat tucked away in the French Riviera’s rolling hills or a country house on Mallorca’s coast, there’s a property for every preference in 96
ABOVE Villa Bayview offers breathtaking views from its secluded hillside location in the French Riviera.
The Villa Edit’s portfolio. And naturally, the finer things come standard here. It’s not only the properties themselves that possess the ‘wow’ factor, though; the company prides itself on offering the idyllic home away from home complemented with unmatched high-end service. So if you’re looking to live like a star this summer, here’s our pick of The Villa Edit’s most outstanding villas for the dazzling Mediterranean vacation of your dreams.
Find out more at www.thevillaedit.com + 44 (0) 208 133 1130 | firstname.lastname@example.org
CLOCKWISE FROM LEFT Perched on Corfu island’s picturesque coast, Villa Ulysses offers the best in luxury accommodation and service; Villa Bayview is an ultra-modern property set in the Côte d’Azur’s exclusive Domaine du Castellet area; Villa Ulysses boasts an infinity pool on each level, framed by 180-degree sea views.
1 Villa Ulysses CO R F U, G R E EC E
Perfectly combining privacy with ultra-luxury surroundings, Villa Ulysses is run like its very own five-star deluxe hotel, where the only guests are friends and family. This worldclass luxury villa prides itself on being a cut above the rest, with around 95 percent of guests arriving by private jet. With its own private boat to take you to the villa on Corfu island, you’ll be sure to arrive in style. The staff here ensure that you never have to lift a finger and make you feel pampered to perfection from the moment you step onto the private jetty. The villa sleeps ten guests and consists of the main house, which boasts four en-suite bedrooms, as well as a separate guest house with two more en-suite bedrooms connected by a private living room and kitchen. Plus, every inch of this spellbinding property is bathed in 180-degree views of the sea. With so much on offer, the only problem you’ll have is that you may never want to leave Villa Ulysses. Each level of the house has an infinity pool, plus there is a tower with a warm and bubbling jacuzzi shaded by olive trees and a gazebo. What’s more, there is a private movie room with tiered seating plus a sauna and a gym on the property too. Prices start from €136,000 per week.
2 Villa Bayview CÔT E D ’A Z U R , F R A N C E
Arguably one of the most luxurious villas on the French Riviera, Villa Bayview is located in the exclusive Domaine du Castellet area, just moments from the centre of Villefranche and Beaulieu. With breathtaking views from its secluded hillside location, this property is an architectural masterpiece just waiting to be discovered. Over the years, Villa Bayview has attracted world-famous pop stars and a-list celebrities; it’s clear why this luxury villa has earned its place as one of the most extraordinary homes in the French Riviera. Ultra-modern and furnished to the highest standards, this elegant and stylish getaway can accommodate ten guests. Special features include a roof garden, swimming pool and pool house and a private chef. All of this while you’re only 15 minutes away from Monaco — what a treat! There’s no doubt that Villa Bayview provides everything one could possibly need for an extravagant and luxurious lifestyle. Prices start from €30,000 per week. 97
CLOCKWISE FROM LEFT Striking exterior of Villa Dianna in Korčula; the serene Villa Benita set on the banks of Lake Como; the interiors of Villa Dianna flow seamlessly from interior to exterior, lapping up Mediterranean Sea views. Find out more at www.thevillaedit.com
3 Villa Dianna KO R Č U L A , C R OAT I A
A modern architectural masterpiece on the secluded island of Korčula in Croatia, Villa Dianna is one of the region’s most distinguished high-end luxury mansions. It’s even been named The Best Luxury Villa in Croatia. Striking and unusual, you would expect to see Villa Dianna in a James Bond film, with its fabulous location offering complete solitude and panoramic sea views. The house sleeps ten guests and boasts 370 square metres of living space sprawled over three floors. Celebrating its exquisite locale, this magnificent mansion seamlessly combines exterior and interior spaces, allowing you to choose the most suitable corner of the villa at any time, depending on the time of day and the sun’s movement. Boasting breathtaking views, two infinity pools and beautifully furnished living spaces, Villa Dianna is a hidden pearl of the Adriatic, known only by insider connoisseurs of life’s finer things. Prices start from €16,800 per week.
4 Villa Benita L A K E CO M O, I TA LY
Recently featured in the 2021 film House of Gucci, Villa Benita stood in as Aldo Gucci’s home, and it makes complete sense why this awe-inspiring lakefront villa was chosen. Offering the unparalleled height of style and elegant luxury, Villa Benita is truly one of a kind. Thought to be the largest private residence on Lake Como, Villa Benita boasts six bedrooms and six bathrooms, as well as an outdoor swimming pool, boathouse, private pier, and extensive two-hectare gardens, which were designed by the British Society of Garden Designers. Villa Benita is full of history and character, transporting you to the height of nineties Italian opulence. Built by Cardinal Tolomeo Gallio at the end of the sixteenth century, this luxury Italian villa was recently restored whilst maintaining its distinctive character and timeless beauty. The property’s grand entrance halls and reception areas are decorated with original floor-to-ceiling Baroque frescoes, and throughout the villa, you’ll discover beautiful antiques, paintings, silks and exotic velvets. This sumptuous palazzo forms part of a large estate comprising the main house, the villino and a dependency and is perfect for a group of up to 12. Prices start from €147,00 per week.
THE ARCTIC DEFINITION OF LUXURY Levi Spirit was born, a place where awe-inspiring nature meets the unique and welcoming spirit of the local people. You may be in cold climate, but you feel warm inside. Levi Spirit has all the elements that make special holidays and memorable times together. This unique resort is a combination on comfort and arctic wilderness, which is not found anywhere else. After visiting this magical part of the globe where we breath the purest air in the world, drink water straight from the rivers and streams, and where the snow is always white… You will see the world in a different way, and you will know why we call this place Spirit.
+358 (0)400 605 694 • INFO@LEVISPIRIT.FI • WWW.LEVISPIRIT.FI
PHOTO: LORI MORRIS DESIGN
Property & Design
LUXURY IN LUGANO Deborah Fontana, Sales Director of Fontana Sotheby’s International Realty, underlines how Ticino’s extra-luxury segment, although limited by the number of residences available, continues to play an essential role in the region’s real estate market. She brings the example of two properties of absolute prestige: Archi di Luce and Grand Palace.
TELL US ABOUT THE LUXURY, OR RATHER ULTRALUXURY, SEGMENT IN TICINO AND LUGANO — IS THIS EXPANDING? This is a very particular market segment that has never reached great dimensions, but that has rightfully entered the Ticino real estate scene. Over time, it has undeniably contributed to giving the locality undisputed international prestige. There is no doubt that the demand for ultra-luxury residences has reduced over the years. This is because the population’s composition has changed, especially regarding the decreased presence of some communities that have returned abroad, who mainly feed this market. However, there are still some properties of extraordinary beauty 102
CLOCKWISE FROM ABOVE Real estate complex Archi di Luce in Villa Favorita; the villas in Archi di Luce are constructed using circles, arches and vaults as an essential architectural unit to encourage light and air flow through the units; Archi di Luce consists of eight units spread across an area of about 6,000 square meters.
that well interpret the desire for a magnificent residence on the lake. CAN WE HAVE SOME EXAMPLES? First of all, I would say the real estate complex, Archi di Luce, in Castagnola. It is the only building that still remains in the area of Villa Favorita that was conceived by architects Herzog & de Meuron, who belong to the elite of architecture worldwide. Called upon precisely because of their ability to express a contemporary language in full respect of the environment and surrounding architecture, and assisted by the Parisian landscape architect Michel Desvigne, they created a work of rare beauty and exclusivity that integrates harmoniously with the site and enhances it further. »
« Archi di Luce, which translates to “arcs of light”, is the result of a skilful study of forms: using circles, arches and vaults as an essential architectural unit to devise the living spaces, encouraging light and air to flow through the building. This is accomplished by creating small internal patios that offer an open yet reserved space that also, in turn, allow views of the lake from every position. The arches also characterise the external façades, framing the loggias. This solution was adopted to create open spaces for enjoying the splendid panoramas while still offering shelter. This residential complex consists of only eight units spread across an area of about 6,000 square meters.
ABOVE The Grand Palace offers the best of both worlds: it’s nestled in the heart of the city but is also only steps away from Lake Lugano.
The buildings, designed to be lived in as independent villas, constitute a compact volume courtesy of a common architectural language, but without losing their individual character.
BELOW The Grand Palace is a historic property that has been renovated to preserve the beauty of its original façade, yet on the inside, it’s been equipped with all the luxuries and modernday comforts needed for a truly opulent lifestyle.
AND FOR THOSE WHO WANT TO LIVE IN THE HEART OF THE CITY OF LUGANO? Then the choice could fall on the Grand Palace, one of the symbolic buildings of Lugano, Italy, which has contributed to its history and development. Back in 1855, the Ciani brothers and hotelier Alexander Béha had the correct intuition that the natural vocation of Lugano would be in the hotel industry. With the opening of the Albergo del Park (as it was originally called), they succeeded, in fact, in that same year, in making the city’s tourism take-off and marking the definitive passage of Lugano from a medieval village to a modern city. Owing to its position and characteristics, the structure became fundamental for the new strategies of the city of Lugano, Italy, in 1994. This is when the municipality bought the property and decided to allocate the land surrounding it to the city’s new cultural centre with the construction of a theatre and museum. The complete renovation of the building maintained the prestigious original façades on both sides facing the lake. Internally, the construction was completely redone, endowing it with every comfort and maximum flexibility in terms of organisation of the spaces and luxury finishes. The Grand Palace of Lugano, with its charm that’s rich in history and prestige, today offers the rare opportunity to buy a historic property on the lake while, at the same time, in the heart of the city.
QUEEN OF CONTRASTS Led by her no-rules doctrine, Toronto-based interior design powerhouse Lori Morris brings a breath of fresh, feisty air to the world of design. Creating interiors that burst with contrasts, colour and texture, she’s forged a signature style that is sexy, sumptuous and all-around sensuous. HOW DID YOU GET INTO THIS LINE OF WORK? I have always been artistic and creative, so when I enrolled in interior design school, I instinctively knew it was where I would shine and have the opportunity to carve out my own style. WHERE DOES YOUR PASSION FOR INTERIOR DESIGN STEM FROM? It’s an innate talent in me and where I feel confident and fearless in my own unique way. EXPLAIN A BIT ABOUT THE BACKGROUND OF LORI MORRIS DESIGN… Lori Morris Design — the House of LMD was founded in 1987, not long after my first and brief experience working for a designer. I had no investors; it was me and my determination to share my own unique style and design sensibility with the world that fueled my desire to succeed. HOW WOULD YOU DESCRIBE YOUR DESIGNS? I am an artist with a simple design philosophy: no rules. We create one-of-a-kind, bespoke designs melding colours and textures with an unconventional twist on traditional and modern architecture. Our work is sophisticated, sexy and super glamorous with an edgy rock-star beat. My signature ‘sexy French’ design style is inspired by my love of Parisian high style, melding traditional and modern architecture with a gorgeous, sexy twist for a sumptuous yet comfortable and very livable space. Metals, layers of texture and shine are combined with unexpected colour and material combinations for a one-of-a-kind look that is cool, edgy and brimming with interest and personality. I design homes that are cohesive synergies of juxtapositions, using light and dark, sleek and ornate, feminine and masculine, traditional and modern, with every selection deliberately chosen for its contribution to the space. Even the smallest detail plays a part in the overall feeling of a room. WHAT INSPIRES YOUR DESIGNS? My love of nature, classic architecture and haute couture fashion have always inspired my designs. DO YOU HAVE A FAVOURITE DESIGN? Each project presents a new and exciting opportunity to create a unique space tailored to the client’s vision, so every new design is on the list of my favourites. TELL US ABOUT THE LIFE CYCLE OF A PROJECT… Every project starts with a client meeting to understand their 106
CLOCKWISE FROM OPPOSITE, ABOVE Coastal breezes summon a cool wave of sumptuous turquoise with brass and coral blooms in this elegant living area; Lori Morris; business is always a pleasure in this office with its Art-Deco-inspired nocturnal palette drenched in textural richness and ambient brass shine.
vision and lifestyle requirements. But the real magic in what we do begins with a hand-drawn sketch by Julie Ballard, our Creative Director. This is the soul of every design and a way for us to communicate how the space will feel to the client. The process continues with a comprehensive and detailed design drawing package, followed by colour, material and finishes selection. You could say I create the players on a stage with the design, and then decoration becomes the show. Custom LMD furniture, some antique or Art Deco pieces, lighting, carpets, décor and accessories — I oversee every decision. The finale of our creative process is ‘the reveal’. This is when our clients are presented with their masterpiece for the first time. An original work of art created in their vision. It is a spectacular experience — often very emotional for the client — that makes all the hard work worth every second. ARE THERE ‘WOW’ MOMENTS IN YOUR CAREER THAT STAND OUT? When I look back at how far we have come and the incredible team we have built, I am very proud of all the accomplishments. I never stop thinking about the future, even after 34 years in this business. I count my blessings to be living my dream of creating my clients’ dreams. HOW DO YOU SOURCE THE PRODUCTS, MATERIALS AND CRAFTSMEN FOR THE PROJECTS? We have an extensive network of suppliers, vendors and trades we have worked with over the years. Building and nurturing these relationships are an important part of our success and contribute to our ability to deliver the LMD dream to our clients. HOW DO YOU HOPE YOUR DESIGNS WILL IMPACT THOSE WHO INTERACT WITH THE SPACE? Our designs are an experience — very luxurious creations in their complexity with a myriad of layers, textures and colour combinations with every detail thoughtfully selected to contribute to the overall look and feel. Living in our spaces becomes a continuous discovery of something new, sumptuous and luxurious, revealing a unique personality and interest at every turn. We provide a timeless, enduring effect with each of our design creations. WHAT’S NEXT? We launched our product line earlier this year, which was many years in the making, so it was exciting to see it finally come to fruition. As for the future, it’s game on for our Lori Morris brand with so much more design ground to cover.
SUSTAINABLE SLEEP Brinkhaus, an internationally recognised name that’s synonymous with the highest levels of quality and design, has been producing luxury home furnishings for more than 170 years. Adapting to the times, the brand has developed Brinkhaus Blue, a new sustainable product line.
ince its establishment in 1847, Brinkhaus has stayed true to its roots. By remaining rich in tradition while investing in innovation, the company has continually produced high-quality products brimming with the finest design elements and latest technology features. It’s for this reason that Brinkhaus has been a part of the EuroComfort Group — the European market-leader in the mattress and bedding products industry — for nearly a decade. As a member of this exclusive group, Brinkhaus — formerly known primarily for its established range of bedding products focused on high-quality down duvets — can draw on the experience and expertise of the group’s other companies with related product areas. In so doing, Brinkhaus is able to collaborate with like-minded brands to create revolutionary products for its established customers at home and abroad, as well as for new customers. The latest product line, Brinkhaus Blue, is the prime example of this progressive synergy. Working with various market segments in the EuroComfort Group to bring a shared vision to life, Brinkhaus has created a holistic, 108
ABOVE Items from the new, sustainable Brinkhaus Blue product line.
fair and ecologically produced sleep concept that offers environmentally conscious customers the highest levels of quality. Consisting of a selection of eco-friendly duvets and pillows, the Brinkhaus Blue collection reflects the company’s dedication to helping the fight against climate change and other environmental issues. With the importance of sustainability, compatibility and availability ever-growing, Brinkhaus is evolving its business activities and products to meet the expectations of its conscientious clientele. As part of this eco-conscious outlook, Brinkhaus has partnered with social enterprise Plastic Bank to produce its Aerelle Blue filling fibres. Made from reprocessed plastics, these fibres help protect the environment through the use of recycled resources. With care and comfort as some of the company’s core philosophies, Brinkhaus provides dreamlike quality for the home in everything from pillows to duvet inners and covers while continually showing respect for the natural environment. In an effort to make its products safer for the whole family, all the down and feather items in the Brinkhaus Blue collection are labelled with the NOMITE
mark. This means that they are mite-resistant and suitable for those who are allergic to house-dust mites. Furthermore, all bedding casings are made from organic cotton containing 95-100 percent organic material. Each luxurious and sensible Brinkhaus item is designed for maximum user enjoyment. As a company, Brinkhaus always aims to meet the LEFT Brinkhaus has partnered with the social highest standards in design and sleeping comfort by enterprise Plastic Bank to developing, manufacturing and marketing premium produce its recycled Aerelle bedding with tradition, innovation and experience. Today, Blue filling fibres, used in the Brinkhaus Blue pillows. the Brinkhaus brand stands for the very highest quality in more than 40 countries around the world, including the eastern and central European markets. Through the use of its new, more environmentally responsible system, Brinkhaus is now able to measure the content and amount of ecological material in an end-product Filling made from 100 % recycled fibres as well as track the raw material — from its source right through to the final product. By employing this technology, www.brinkhaus.de the Brinkhaus Blue line is set to pave the way for a new generation of innovative and responsible sleep solutions across the globe. ABOVE Consisting of a selection of eco-friendly duvets and pillows, the Brinkhaus Blue collection reflects the company’s dedication to helping the fight against climate change.
Bags made of cotton/linen
FLAWLESS FINISHES For five generations, DeManincor has been handcrafting the most exceptional bespoke kitchens. Based in Italy, the family-run company is meticulous about every detail, swathing every creation in the finest finishes, perfectly suited for kitchens of this stature.
ounded in the nineteenth century, DeManincor has more than five generations of experience building cooking masterpieces. From what began as the artisan activities of a small blacksmith, the company has honed its craft over the years, evolving to become the specialist manufacturer of bespoke kitchens it is today. Entirely custom-made, each kitchen is a design marvel, outfitted with high-performance equipment and crafted to the best quality standards From the cooking ranges to the islands and cabinets, every facet is manufactured according to DeManincor’s longstanding know-how. Generations of experience combined with expert knowledge developed from working alongside the world’s finest restaurants with the most demanding cooking environments have made DeManincor veritable 110
ABOVE A striking, tailor-made India Yellow DeManincor kitchen takes centre stage in a modern apartment. RIGHT Walter de Manincor (left) and Mattia de Manincor (right).
CLOCKWISE FROM LEFT Bespoke, eye-catching DeManincor kitchen coated in Monarch Orange enamel; DeManincor gives clients the freedom to completely customise their creations, like the use of leather coverings for the cooking range’s handles; DeManincor kitchen boasting a custom blended silver and grey hue.
kitchen specialists. This deserved reputation is put forward in every detail, including the exceptional finishes, which impress with their two core characteristics: quality of materials and uniqueness of design. QUALITY OF MATERIALS The materials used by DeManincor have been selected over time, from the company’s founding until now. Each material has been carefully chosen based on the quality and requirements of each individual equipment piece. Stainless steel is the primary construction material from which the entire kitchen structure is made, owing to its strength and durability. The final appearance can differ depending on the clients’ needs, from Scotch-Brite to polished or Brushed Vibrato. The kitchen’s façade is then enamel-coated in one of many available colours, as selected by the client. Although this hard-wearing coating is more complicated to manufacture, enamel is, without doubt, the best material for a kitchen. It is extremely resistant to scratches and high temperatures, it doesn’t degrade over time and is easy to clean. For the final touches, there are various decorative materials available, from brass to copper, raw iron and pewter. These materials are a boon for the kitchen, and not only for their value — they reflect light in a unique way and can illuminate a dark-coloured room. They are an essential and central element of kitchen interior design.
UNIQUENESS OF DESIGN The design of a DeManincor kitchen is undoubtedly unique. First of all, the kitchen proposal does not begin with a standard modular unit. Instead, the layout is freeform, giving complete freedom for the kitchen to be conceived based on the customers’ needs, which offers a genuinely customised solution. Every aspect of the kitchen is carefully thought-out for world-class functionality. For example, the interior section uniquely features double rounded corners with welded side and back walls to avoid dirt traps and make cleaning easier. Each kitchen compartment is equally a technical masterpiece, specially crafted for ease of installation, use and service needs, so they are effortlessly accessible in case of future repairs. The decoration of the door or drawer is not only in the façade; it goes deep into the side of the door. This is especially appreciated from a side view or when opening the cabinet. The doors feature handcrafted heavyduty stainless steel hinges, 180-degree opening abilities, and locking magnets. The door itself has a double-wall construction with soundproof interior material. Altogether, this combination of standout materials and superb design creates a characteristically luxurious and unique DeManincor kitchen — a unique masterwork that brings finesse, functionality and flair to the focal point of your home.
LUXE LINEN For over 160 years, Leitner Leinen has been creating the finest fabrics in its Austrian manufactory. A family business now in its sixth generation, the company has always stayed true to its virtues of preserving heritage while looking to the future, producing the highest quality textiles for homes around the globe. from the Austrian Textile Newspaper, one of the country’s most-respected textile awards. Over the years, one of its most impressive attributes has always been its ability to innovate. Employing state-ofthe-art technology and continuous improvement process methodologies, Leitner is able to produce linens of the best quality for everything from furniture to table dressings and bedding. All of its creations are made with 100 percent pure linen utilising tough speciality yarns, ensuring they are both durable and beautiful. With renovated weaving mill structures, new warping machines and an eye for exquisite yet effective designs, Leitner’s repertoire of premium products continue to lead the way in the industry. The company’s philosophy remains, as it was in the beginning, focused on creating »
he story of Leitner Leinen dates back to 1853 when the manufactory was established in Austria’s Mühlviertel region, where today it stands as one of the last weaving mills in Mühlviertel and one of the few remaining in Austria. Now led by Jakob Leitner, the family business is in its sixth generation, where its success continues to grow from fibre to fibre and weave to weave. Dedicated to preserving the textile heritage of Austria while introducing new and exciting products to the market, Leitner Leinen was recognised for its stellar contribution to the industry as the first-ever recipient of the Textile Company of the Year award in 2009. Prior to this, the company was also lauded with the Salzburger Prize in 1998
CLOCKWISE FROM ABOVE Leitner Leinen’s manufactory in Austria’s Mühlviertel region; Leitner Leinen’s products include bed linen, bed throws, pillowcases and curtains; Jakob Leitner leads the company, which is now in its sixth generation as a family business.
« exclusive luxury items that are not mass-produced but rather crafted with a personal touch. Honouring the roots of real craftsmanship by creating genuine products using durable materials, the company showcases its love for detail, tradition, and its origins with every weave. Timelessness is what defines Leitner’s fabrics. Delivering products that shine with passion for the craft, quality, consistency, and aesthetics are the values that have accompanied the company since its founding. Entrenched in sustainability from the outset, Leitner’s linens are not fast-fashion nor unnecessary status symbols, but rather carefully crafted pieces of fabric art made using responsibly sourced flax from Europe’s best-growing regions. To create these exceptional quality yarns, up to 27 crops from different areas of France and Belgium and various vintages are blended into one batch, resulting in linens that impress with natural brilliance, smoothness, and colour. With a wide range of products, the elegant Leitner Leinen aesthetic can grace every corner of the home. In the bedroom, serene duvet covers, bed linen sets, throws, pillowcases and curtains make retiring after a long day a blissful experience. For moments of joy in the kitchen, the functional and fanciful napkins, table cloths and runners, bread baskets, placemats, tea towels and aprons are the perfect tableside companions. Bath time should always be a calming ritual, made even more so with Leitner’s beautiful terry, pique and jacquard towels, washing mitts, bathroom 114
ABOVE Tables draped in beautiful Leitner Leinen table cloths, alongside bread baskets, napkins, pillows and curtains in beautiful pastel shades. BELOW Leitner Leinen’s table and kitchen range features elegant patterns and colour palettes.
mats and robes. From bath to bed, slip into one of Leitner’s soft-as-a-cloud pyjamas, kimonos and dresses to revel in endless hours of comfort from dusk to dawn. With its modern-day home décor items and classic furnishings, Leitner continues to tell the ageless story of linen, which has been a part of human history for millennia, from old Egypt to ancient Rome and now in the 21st century. No other natural fibre looks back on a story this long, and it is this enduring heritage that Leitner Leinen hopes to continue honouring forevermore with its work.
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