FOUR Magazine UAE Vol. 5 2022 by FOUR Magazine

ProjectBallesta/GombessaLaurent©Photograph: RAISE www.blancpain-ocean-commitment.comHELPTRANSMITAWARENESS,OURPASSION,PROTECTTHEOCEAN

These initiatives are united under the label Blancpain Ocean Commitment

Fi y Fathoms

With its almost 70-year legacy of the Fifty Fathoms, the Brand has woven close ties with explorers, photographers, scientists, and environmentalists. With that affinity has come a determination to support important activities dedicated to ocean exploration and conservation.

COLLECTION

The Fifty Fathoms collection embodies Blancpain’s passion for the underwater universe that was originally expressed in 1953 with the creation of the first modern diver’s watch.

BEIJING · DUBAI · GENEVA · KUALA LUMPUR · LAS VEGAS · LONDON · MACAU · MADRID MUNICH · NEW YORK · PARIS · SEOUL · SHANGHAI · SHENZHEN · SINGAPORE · TAIPEI · TOKYO · ZURICH

Discover food and wine: MySwitzerland.com/food Share your beautiful moments: #IneedSwitzerland We need variation.culinary

We Switzerland.need Scholz©IvoRegion,VaudCully,

10 CONTENTS

AKMAL ANUAR 11 Woodﬁre, Dubai

TASTING NOTES

A taste of chef David Knapp’s delicious and nutritious food at Thirty-Nine Monte-Carlo, the Principality’s swankiest wellness club.

HAUTE HORLOGERIE

GARETH WARD Ynyshir, Wales

FOUR speaks with air race pilot Yoshi Muroya about his partnership with luxury automotive brand LEXUS.

A look at how EHL Hospitality Business School is inspiring the next generation of entrepreneurs and hospitality managers with its world-class education offering.

36 48 60

RESTAURANT DIARY

FineLifestyleDining

TOM AIKENS Muse, London

MASTERS OF MOBILITTY

Chef Jenner Tomaska of Michelin-starred Esmé takes us on a tour of his favourite restaurants and bars in Chicago.

A look at the remarkable timepieces from award-winning Swiss watchmaker Franck Muller.

KNOWLEDGE IS POWER

GRÉGOIRE BERGER Ossiano, Dubai

FOUR takes a trip to Mandarin Oriental, Milan, the spirited city’s trendiest address.

STYLISH STOPOVER

A BREAK IN BADEN-BADEN

DESERT DECADENCE

100

VistaJet unveils its newest Private World experiences, including a wine masterclass in Italy and a trip down memory lane with Picasso.

Prestigious Swiss medical centre The Kusnacht Practice divulges all the details about its Family Exclusive Treatment.

97 12

104

A look at Zannier Hotels Sonop, a beautiful, ultra-luxe lodge nestled in the vast wilderness of the Namib Desert.

HEALTH COMES FIRST

110

Travel

Alex Leuzinger, owner of Swiss design and architecture ﬁrm Studioforma, shares how he uses all facets of luxury to guide his creative vision.

HIGH-END HOODS

CONTENTS

SOUL-STIRRING SOJOURNS

Property & Design

THE PLACE TO BE

Looking for the hottest luxury lifestyle destination in Switzerland? We found it: the new FIVE Zürich hotel.

LUXURIOUS LIVING

113

A visit to Maison Messmer, Hommage Luxury Hotels Collection’s grand property in the beautiful German city of Baden-Baden.

Ramona Panus and David Podwyszynski, the masterful minds behind USA-based company Rangecraft, tell FOUR how they bring their clients’ dream hoods to life.

With these insightful features plus much more in this edition, we hope you’re spurred on to keep learning, growing and working towards achieving your dreams while relishing everything this beautiful planet gifts us each day.

Brittany brown crab with kari gosse curry spice and a bouillabaisse essence, topped with a pastry lattice. A dish by chef Grégoire Berger at Michelin-starred Ossiano at Atlantis, The Palm in Dubai. Photo by Grégoire Berger. 14

Much of this edition highlights this evolutive aspect of human nature. Starting in the lifestyle section on page 18 with Franck Muller, we discover how this Swiss watch manufacturer is constantly pushing the boundaries of horology with its avant-garde creations that combine mechanical fortitude with trailblazing aesthetics. Then there’s EHL Hospitality Business School, a revered academic institution that encourages and builds on its students’ desires to transform the hospitality industry for the better. The same goes for LEXUS and air race pilot Yoshi Muroya, who shed light on their partnership to advance mobility technology in a more environmentally conscious way.

Clarisse Beeby Chief Editor

WELCOME Don’t forget to stay up-to-date with news, recipes and features at fourinternational.com or check out our chef’s playlist selection at fourinternational.com/chefs-playlist

’m an avid lover of the ‘in-between’ seasons of spring and autumn. Both are beautiful in their own right, whether it’s the sight of owers starting to blossom as the weather heats up or the leaves on trees turning those soul-warming hues of red and orange as the cooler temps beckon. Perhaps it’s also the fact that these changes are a sign that the environment is constantly in motion and always adjusting to its surroundings — I’ve always found Earth’s life cycles fascinating. And as humans, we tend to follow in the natural world’s footsteps, adapting and learning day by day as we seek the ultimate health and happiness.

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In our chefs’ section, beginning on page 35, this idea of progression continues to permeate though. First, it’s Grégoire Berger of Ossiano at Atlantis, The Palm, who, after taking a break from his restaurant during the COVID-19 pandemic to reset, returned with reinvigorated passion and a better understanding of his purpose as a chef. Then there’s Akmal Anuar of 11 Wood re in Dubai, a chef whose commitment to mastering the art of cooking over a re has seen him gain worldwide acclaim. Meanwhile, Gareth Ward of Ynyshir, the most decorated restaurant in Wales, is rewriting the traditional codes of ne dining, adapting them to his palate, which has avour as the focus. Last but not least, we speak with Tom Aikens of Michelin-starred Muse in London, a chef whose dedication to self-improvement sees him transform his most memorable moments into stellar culinary o erings.

SLOANE INTERNATIONAL DMCC CEO Antioco Piras DIRECTORS Emidio Sessa 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 Robin UnitDominicScottUysNo: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.

Our travel section also brims with inspiration for betterment, starting on page 89 with a look at VistaJet’s new Private World journeys, which invite globetrotters to learn a little more about the worlds of art and wine. The Kusnacht Practice, a prestigious medical centre in Switzerland, also tells FOUR about the Family Exclusive Treatment, its bespoke wellness programme encouraging loved ones to embark on a healing journey together. Also in Switzerland, we visit FIVE Zürich, the city’s hottest new luxury lifestyle destination brimming with ample dining and nightlife o erings. For those looking for a more sedate escape, we take a trip to Zannier Hotels Sonop, an exclusive lodge set in the Namib Desert that’s perfect for moments of re ection.

visitantiguabarbuda.com WE HAVE BEACHESWHITE SAND GORGEOUS WE ALSO HAVE IF THAT’S MORE YOUR THING PINK SAND BEACHES

Lifestyle RACINGAIRPATHFINDERLEXUSPHOTO:

n 1991, master watchmaker Franck Muller and watch case specialist Vartan Sirmakes united their passions and founded the Franck Muller brand. Established in Geneva, the very heartland of watchmaking, the company has always stayed true to its goal of creating remarkable, prestigious timepieces that honour the mastery of Haute Horlogerie through unique designs and complicated movements.

Although a relatively young company, Franck Muller’s watchmaking expertise has seen the brand gain an impressive reputation over the last thirty years. Their bold designs, innovative ideas and unmatched craftsmanship have positioned the company’s phenomenal timepieces in line with the world’s horology elite, including being awarded the rst prize in the men’s category of the Genève Watchmaking Grand Prix in 2002.

Althoughcalendar.alltheir creations boast extraordinary workmanship, there is one watch element that Franck Muller is exceptionally skilled at making: the tourbillon. The brand’s history has been marked by a series of impressive achievements with this mechanical piece, including the

ABOVE Franck Muller’s Aeternitas Mega, the world’s most complex wristwatch featuring 1483 a1000-year36complicationscomponents,andcalendar.

Located in a 1905 mansion in Genthod overlooking Lake Geneva and Mont Blanc, the Franck Muller workshop is an inspiring place that pays homage to the artistry and legacy of ne Swiss watchmaking. Within these hallowed walls, each exquisite timepiece is lovingly invented, designed and crafted — carefully taking shape from the initial sketches to the nal prototype. One of the most notable timepieces to emerge from this workshop is the Aeternitas Mega. Renowned as the world’s most complex wristwatch, it features 1483 components with 36 complications and a 1000-year

Transcending Time

Over the last three decades, Frank Muller has changed the face of watchmaking. By combining unmatched passion and skill, the renowned Swiss brand crafts re ned, unique and complex wristwatches that are more than just time tellers; these are works of horology art with intricate mechanics and breathtaking aesthetics.

Also part of this collection is the striking Vanguard™ Rose Skeleton timepiece. Boasting a more feminine design, »

To honour the company’s excellence in this regard, Franck Muller released the Curvex™ CX Grand Central Tourbillon collection, where the tourbillon is placed front and centre in the timepiece. The design, which references another one of the brand’s impressive claims to fame — it was the world’s rst watchmaker to put a tourbillon on the face of a wristwatch — was no easy feat. It took two years of meticulous research and development to get the central positioning of the tourbillon just right.

Like the Curvex™ CX Grand Central Tourbillon, the Franck Muller Vanguard™ Revolution 3 Skeleton is another

To successfully achieve this perfect layout, the time display needed to be innovatively rethought, resulting in the hour and second hands being placed around the tourbillon cage. This is then housed in a modern, redesigned Cintrée Curvex™ case, where the sapphire crystal face extends down to the hand-sewn alligator-leather strap, giving incredible visibility to the dial. Further adding to its allure, the watch has a self-winding movement operated by an eccentric micro-rotor, delivering four days of power reserve.

creation that presents an exceptional technical spectacle. Featuring a breathtaking skeleton movement, this timepiece stylishly reveals openworked black bridges and red aluminium indicators, offering a glimpse at one of horology’s most beautiful mechanisms: the tri-axial tourbillon.

19 LIFESTYLE

Unlike the classic, vertical-only compensating tourbillon, the tri-axial tourbillon is a mechanical marvel that corrects the force of gravity in all positions. A highly complex invention, it slowly turns through the one-hour, eight-minute and sixty-second cycles of its three carriages while the balance wheel is activated ve times per second using power from the gear train. This means there is signi cant resistance for the gear to overcome, and an abundance of energy is needed — as such, the movement comes with a sizeable ten-day power reserve. To further highlight the magni cence of the tri-axial tourbillon, the watch features a unique sapphire dome on the front and back that is set in a grade-two titanium case treated with a black PVD coating. The red Alcantara® strap, which e ortlessly moulds to the shape of the wrist, completes the elegant aesthetic, complementing the movement’s red decorations.

CLOCKWISE FROM TOP Aeternitas Mega the Curvex™

LEFT

details;

creation of the rst bi- and tri-axial tourbillons, plus the design of the world’s smallest, largest and fastest tourbillon, making them veritable masters in this eld.

CX Grand Alcantara®3theVanguard™RoseTourbillon;CentraltheVanguard™Skeletoninred;RevolutionSkeletonwitharedstrap.

Adding to its already eye-pleasing array of timepieces, Franck Muller has released another beguiling creation celebrating its thirtieth anniversary: a new rendition of its iconic Crazy Hours complication. Housed in the brand’s characteristic curved Cintrée Curvex™ case, this one-ofa-kind watch combines iconic symbols, such as the famous colour dreams numerals and hologram numbers, with the mind-bending Crazy Hours movement.

« it celebrates Mother Earth with blooming rose motifs hand-painted on the openwork dial. A display of mechanical genius, the tenacity of this design lies in the integration of the roses into the mechanism: instead of just being placed as ornaments on the movement, they are cut from the bridges and the bottom plate, linking the mechanical movements together. The studded balance and the handmade beveling further enhance the watch’s beauty, and those looking to add an extra dash of pizzazz can opt to have diamonds set onto the roses. Embodying the spirit of modern yet re ned women, the watch is available in various colours and o ers up to four days of power reserve.

The collection, which has an untraditional arrangement of digits, features an incredible mechanical movement that allows the hour hand to cleverly jump from one hour to the next in the correct order. Thus, to read the time, one simply notes the number indicated by the hour hand, while the minute hand follows a traditional sixty-minute

20 LIFESTYLE

Di erent from the other timepieces in this collection, the Crazy Hours Thirtieth Anniversary boasts a redesigned dial with o -centred hour numbers. The stamped guilloché with a sun pattern and hologram numbers signi es Franck Muller’s anniversary with the number thirty hand-set with twenty brilliant-cut diamonds — a true work of art worthy of this momentous occasion.

cycle. A demonstration of genuine horological talent, this remarkable wristwatch aunts a new philosophy of time, where the 59th minute of each hour is patiently awaited, just so that the hypnotising jump of the hour hand can be seen once again.

CLOCKWISE FROM LEFT Vanguard™ Rose Skeleton in pink, with diamond detailing on the case; the Crazy Hours Thirtieth Anniversary in red; Crazy Hours Thirtieth Anniversary with Franck Muller’s iconic colour dreams numerals; Crazy Hours Thirtieth Anniversary features the number thirty hand-set with twenty brilliantcut diamonds.

+49 3521 468 QUEEN´SSERVICE@MEISSEN.COM600WWW.MEISSEN.COMGAMBIT EXCLUSIVEHEIGHTCOLLECTION120CM

his year saw the start of an incredible long-term collaboration between two of the biggest names in mobility — international luxury automotive brand LEXUS and Japan aerobatics pilot and race pilot Yoshihide “Yoshi” Muroya — as they join forces to advance and innovate technologies for modern motor vehicles and aircraft.

Inspired by Muroya’s attitude, philosophy and work ethic, LEXUS has been sponsoring the Japan-based pilot since 2016, but this year has seen the collaboration evolve to new heights of mobility development.

Having always had an interest in aviation since he was a child, Muroya started his specialist training at twenty and made it his goal to become a pilot with the “world’s best manoeuvring skills”. Albeit a somewhat challenging dream to achieve, given Japan had no training facilities for his requirements, Muroya somehow managed to overcome these obstacles and, in 2008, was named the Red Bull Air Race pilot for Japan. He became both the rst Asian and

the rst Japanese pilot to be appointed to the position and proudly took sixth place in his debut year at the competition. This set the ball in motion, and he faithfully persevered with his dream and went on to be crowned winner of the 2017 Red Bull Air Race World Championship, which was, coincidentally, held in Chiba, Japan. Despite numerous obstacles throughout his career, Yoshi has endeavoured to constantly embrace these challenges to better himself and, in turn, the entire aviation industry.

After winning the world championship title and being ranked among the world’s top pilots, Yoshi called the attention of another industry leader, LEXUS, who was galvanised by his journey and closely supported his ambitions. It was an instant hit, and the collaboration enabled both sides to develop crossover technology opportunities that would bene t the automotive and aeronautical elds.

Bringing together two great minds of speed and innovation, LEXUS and world-renowned air race pilot Yoshi Muroya join forces to advance mobility technologies and boost environmental performance.

The launch of the “Technology Exchange Group” in 2017 further enhanced the partnership by allowing LEXUS and Muroya quick access to explore new and existing aircraft »

ABOVE PATHFINDERLEXUSAIR RACING bring together the best minds from air and ground mobility leading“Yoshi”OPPOSITEtechnology.YoshihideMuroya,Japan’saerobaticspilot and world-renowned race pilot.

Evolving Beyondthe Dream

The think tank proved so successful that LEXUS and Muroya felt con dent enough to create a new objective under the joint team name of LEXUS PATHFINDER AIR RACING, and make history by working together to create a new wave of competitive vehicles.

Some of the main objectives that LEXUS and Muroya are focusing on include creating improved carbon-neutral developments within their sophisticated technology and aviation systems. With environmental issues being such an important topic, areas such as lowering emissions, using renewable energy or alternative fuels such as thirdgeneration biofuels, are some of the inevitable changes that need to happen in order to make the aviation and automotive industries more sustainable. As two partners committed to making a di erence, LEXUS PATHFINDER AIR RACING have been working tirelessly to be ahead of the game and embrace these positive developments and changes.

C M Y CM MY CY CMY K

« and automotive technologies and how they could be usefully shared to better both parties.

know-how from aircraft design. These new modi cations have been adapted for use on the LEXUS LC agship coupé and was introduced in Europe this year. Inspired by the accurate yet graceful ight of birds, the limited edition LEXUS LC agship coupé is a triumph of aerodynamic technology. Created in partnership with Yoshihide Muroya, the state-of-the-art design focuses on using air ow for driving performance and aims to achieve a manoeuvrable driving experience that is akin to soaring in the sky. While a standard rear wing generates downforce to ensure excellent driving stability, the special wing controls the air ow on the »

24 LIFESTYLE

In turn, this year has seen LEXUS produce a new carbon bre reinforced plastic (CFRP) spoiler using aerodynamic

LEXUS and Path nder share essential information and expertise from both sides of their specialist elds in order to maximise their chances of success. Some of the noteworthy adjustments to Muroya’s latest racing aircraft include a control column grip with subtle sensitivity technologies, commonly used within LEXUS’s exclusive designs, and an intelligent new turning manoeuvre based on the company’s latest aerodynamic testing data.

BELOW Yoshi and the LEXUS racing team showcasing their stateof-the-art technology at Round 5 of the SUPER GT held at Fuji Speedway.

ABOVE Having worked with LEXUS since 2016, Yoshiand the leading car brand are changing the face of the aviation and automative industries.

When asked why he created the program, his modest reply was “I have always wanted to win in my career as an athlete.“Originally, I pursued everything in my life as an athlete to win, but after winning the overall annual Red Bull Air Race Championship in 2017, I started to become aware of what the people around me have given me. They gave me many valuable things that money can never buy, but I think I would be punished if I accumulated too much of it (laughs).

It was, therefore, a natural progression for LEXUS and Muroya to continue to work together. With LEXUS having re ned and improved aerodynamics, cooling and ergonomics and Muroya’s commitment, talent and mastery of aviation, LEXUS and Path nder continue to challenge and break stereotypes in a variety of areas.

In fact, LEXUS and Muroya’s desire to shape the future of mobility by bettering its environmental impact is the philosophy that underpins the entire partnership.

The training programme has already seen three high school students successfully take to the skies as pilots after a year of rigorous training.

« sides of the vehicle, which allows for smoother changes, a quicker yaw response and ensures excellent driving stability.Meanwhile,

Based on the idea that “grueling air races train people and train technology”, LEXUS and Muroya will apply the technology and know-how cultivated through air races to create a better society in both respective elds. LEXUS will utilise its aerodynamic, cooling, and weight-reduction technologies and know-how gained through grueling air

“Then there was the time when some junior high school students painted a smiley face in human letters on the school grounds. It was so energising that even I was cheered up when I was ying.”

26 LIFESTYLE

ABOVE LEXUS/Pathﬁnder Air Racing conﬁrm their longterm partnership. BELOW Flight performance by Yoshi at Fuji Speedway.

As new methods and know-how are developed, LEXUS and Path nder will continue to work together to implement these new possibilities in the elds of both automobiles and aircraft.

Muroya has also been successfully working on his own projectsto encourage a better understanding and interest in aviation and the space that surrounds us. The “Fly for ALL #Let’s look up at the sky” project, launched by Muroya in 2020, aims to inspire people to look up at the sky even for just a few moments a day. Having completed the debut ight in Fukushima Prefecture in June 2020, the pilot created a 1,000-metre-diameter smiley face in the sky at an altitude of approximately 3,000 meters. Japan’s world-class air race pilot has conducted ights in seven prefectures so far, and really believes that by looking up people can nd renewed energy and hope, especially in di cult times. During the pandemic, Muroya felt that this small gesture had a huge impact on people’s morale and he received a lot of positive feedback from the project.

“However, I do it for fun rather than out of a sense of mission to pass them on to the next generation. There is a di erent pleasure in watching a mentally immature high school student learn to y on his own after participating in the Youth Pilot Program, and in watching him grow in that way, as opposed to winning a competition. Each one of them has something good to o er, but how can I bring out the best in them? That is the best part of being a teacher.”

“After each ight, I check the videos posted with the ‘#Let’s look up at the sky’ message, and it’s fun to see how happy people are. It’s especially exciting to see how excited the children are.

Similarly, Muroya also hopes to promote aerial culture and offer options for the aspiring locals and younger generation. As part of this concept, Muroya launched a pilot training program speci cally for the youth generation (Youth Pilot Program).

TIPPIMAHARATAROKASHIWAZAKI;YUSUKE/RACINGAIRPATHFINDERLEXUS©IMAGES

races to create ever-better cars for the realisation of a carbonneutral society.

In addition to air racing, Muroya will continue to develop new talent that will lead to the next generation of mobility and also create an air eld for testing in cooperation with Fukushima Prefecture. With the cooperation of local companies, he will promote carbon-neutral aircraft starting with supporting instructional education of light-sports aircraft (LSA) manufacturing.

Muroya is committed to combining his years of air racing experience with talent development to ensure his wisdom is passed on to the new generation of budding pilots. His long-term vision is to create a sports-led community that preserves and protects the environment for years to come.

With a history spanning 125 years, EHL Hospitality Business School has continually maintained its reputation as the best academic and practical institution of its kind in the world. With a stellar alumni network and rst-class, innovative learning methods, EHL is by far the number one choice for inspiring the next generation of entrepreneurs and hospitality managers.

“As the co-founder of an award-winning watch company that was the first luxury watch brand to come out of the circular economy, I was definitely inspired by my time at EHL. We make watches that reflect the values and principles of people who are committed to the fight against climate change and wish to have a positive social and environmental impact. The materials used are circular and have a lower carbon footprint than the industry average. The watch’s »

Underpinned by Swiss values of academic diligence and solid industry practice, EHL’s management degrees more than match the demands of contemporary business and the need for new kinds of managers. Using creative teaching methods

stablished in 1893 as Ecole Hotelière de Lausanne by Jaques Tschumi, EHL Hospitality Business School has championed and delivered highquality hospitality training since it opened its doors on the shores of Lake Leman in Switzerland. As a global reference in education, innovation and consulting for the hospitality and service sector, EHL excels in offering aspiring students interested in business and management within this industry a quality experience like no other.

A CULTURE OF CARING

OPPOSITE The EHL Passugg campus is located within a mountain-resortstyle building near Chur.

Speaking to EHL ex-alumni and co-founder of ID Genève Watches, Nicolas Freudiger, you can understand that EHL is more than just a university; it’s a whole way of life.

29 LIFESTYLE

EHL focuses on the criteria that matters most to students, so they are readily prepared and equipped for professional life. From learning methods, academic quality, and employer reputation to career readiness, student life, and innovation, EHL is constantly ranking number one in the world for its expertise in these areas.

and state-of-the-art technology, students are invited to explore a new take on the industry and discover how best they can set new standards of excellence in this ﬁeld.

“Apart from the worldwide recognition and reputation of the institution, EHL has impacted my career in getting the right altitude and attitude. What I mean by that, is to be ambitious and, at the same time, still enjoy simple things in life as it goes by.

ABOVE EHL’s ﬂagship campus in Lausanne.

CLOCKWISE FROM TOP LEFT Practical Arts at EHL; the newest EHL campus in Singapore, situated near the city’s lush botanic gardens; a dish by Cédric Bourassin, a lecturer in Practical Arts and Head Chef at Berceau Des Sens, EHL’s ©preparatorytraininghostsingastronomicMichelin-starredrestaurantLausannethatalsoeducationalandsessionsforEHL’syearstudentsLukasLienhard.

30 LIFESTYLE

Offering more than just an education, EHL is a global family committed to meaningful connections, life-long learning, and building a sustainable future for the entire hospitality industry.

Find out more at www.ehl.edu

“Every year, it is an honour to contribute to the #EHLSpiritAward with one of our timepieces during the graduation ceremony at the EHL Hospitality Business School. This prize is awarded to an EHL student who devoted a signiﬁcantly high proportion of their time and energy to the good of the school and its students.

In 2022, the flagship campus in Lausanne welcomed a new eco-friendly extension to the site allowing students, faculty, and visitors to enjoy premium facilities such as an innovation park, a sports and leisure centre and landscaped outdoor areas. With a dynamic mix of first-rate academics and access to fine-dining and leisure activities, EHL Lausanne expertly reimagines university life for the 21st century.

« design is modular, timeless and evolutive to extend the life cycle to the maximum. We offer an avant-garde vision of watchmaking, an approach where sustainability, transparency and innovation are at the heart of our DNA and manufacturing processes.

The newest EHL campus was opened in Singapore in 2020 and is housed in a magniﬁcent building located near the city’s lush botanic gardens. An urban oasis just a short ride from the city centre, the Singapore campus delivers EHL’s Bachelor in International Hospitality Management and supports lifelong learning with short courses for professionals. Offering a high-quality hospitality education in the heart of one of Asia’s most bustling business capitals, EHL Singapore is the perfect blend of big-city life, trailblazing technology and Swiss-standard professionalism.

With a total of three campuses, two located in the stunning scenic locations of Lausanne and Passugg in Switzerland and the third in the heart of Singapore, EHL allows for a completely comprehensive and immersive academic and cultural experience.

Aside from these three distinct university environments to choose from, EHL also has academic partners and a network of certiﬁed schools providing students with a host of study locations around the world. The EHL Group also offers consulting and certiﬁcation services to companies and learning centres worldwide, creating a people-centred approach to everything they do.

“I regularly recommend EHL to people from my entourage with a proﬁle that matches this environment — a fast-paced, international, multicultural, human-centred and ambitious environment.”

Campus Passugg is a mountain-resort-style campus near Chur, a region famous for Alpine tourism and luxury hospitality. Specialising in undergraduate degrees, this boutique campus offers intimate classes with a highly supportive learning environment. From start to ﬁnish, the Swiss School of Tourism and Hospitality offers students individual coaching to facilitate their transition into the world of hospitality management.

RACE HEARTBEATYOUR belassi.com

A melting pot of culture and creativity, Chicago captivates with its neighbourly vibe and infectious energy — something which chef Jenner Tomaska and his wife Katrina Bravo, co-owners of Michelinstarred Esmé, know all too well. Self-confessed lovers of philanthropy and all things ne dining, the pair divulges their list of Chicago’s must-visit restaurants and bars.

MAKO

“We celebrate every special occasion here, and basically order the entire menu. Both Katrina and I have been friends with chef BK Park for many years and are huge fans of his work.”

CHEF SAFARI

CLOCKWISE FROM TOP LEFT Interior of Juno, photo by Ali Burgoon; dishes at Avec, photo by Maddy Cox; Virtue dining room, photo by Jack Xiang Li; soy marinated saltwater eel at Mako, photo by Brad Danner.

AVEC

JUNO

“If you’re coming in from out of town to visit us, chances are we’re taking you to Avec. With a warm and cosy space that prompts you to stay for far too long, Avec consistently pumps out delicious food. Oh — and their wine programme is phenomenal.”

VIRTUE

“When we’re looking for comfort and to be near family, this is where you’ll ﬁnd us. Katrina and I both came from mk

“When we don’t want to think about what to order, we go to Mako for Omakase. For us, this is the highest quality experience you will get in the city, and we can’t get enough.”

SCOFFLAW

“This is another place we like to hang when it’s dark and cold out. You end up getting lost in the space, and with a large selection of spirits, wine, and beer, you are bound to lose track of time.”

“For those days when we want to stay near home and are looking for something delicious, we stop by Galit. Galit has become a staple in our repertoire with undoubtedly the best pita bread you will ever taste. The restaurant has an all-around inviting feel, and we are beyond lucky to have chef Zach Engel and his team in our neighbourhood.”

BUENA VISTA

LULA CAFÉ

“Both Katrina and I love champagne, so this is our go-to when we are looking for some bubbles and snacks. The team is highly proﬁcient, and the selection is excellent. They also have great bar snacks.”

RESTAURANT DIARY 33

“This is our go-to, favourite neighbourhood spot. We live around the corner, and I think there was a point in our lives when we ate here weekly. My wife has dined at this small, family-owned Mexican spot since she moved here and is very friendly with the owners and their family.”

restaurant and worked under chef Erick Williams. Notonly is the food at Virtue delicious, but we get to spend time with people we love and care about.”

GALIT

ARMITAGE ALEHOUSE

MONEYGUN

“This is new to our area, but we love it. It’s moody and perfect for eating and drinking during the drab winter months. They do an excellent job of highlighting Indian and English pub fare.”

POPS FOR CHAMPAGNE

SPARROW

“Located under the tracks of the L, this is a no-frills, fun Chicago bar for classic cocktails.”

“Lula Café is our favourite spot for brunch and lunch, but, of course, we’ve been in for dinner several times as well. Thestaff is always friendly, and the menu is always changing based on seasonality.”

SPORTSMAN’S CLUB

PARSON’S CHICKEN AND FISH

CLOCKWISE FROM BOTTOM LEFT Cocktails at Galit, photo by Sandy Noto; interior of Sportsman’s Club, NatashaMoustache.starredchef-ownerJennerTomaska,Sportsman’sphotocourtesyClub;ofMichelin-Esmé,photoby

“An old-school Chicago bar offering forward-thinking mixology. It’s ok to have an Old Style [a beer and a shot] or a Ginger Turmeric Mule — both make sense in the space.”

“Close to home, huge patio, frozen negronis. Need I say more?”

“The home of the Swizzle 40. When I’m feeling like being transported somewhere warmer, this is where I visit. Thebar itself doesn’t read tropical, but they do a great job of incorporating fabulous rum-based drinks into their menu.”

+971 50 578 5428 | OFFICINEGULLO.COMTHE QUINTESSENTIAL KITCHEN

GRÉGOIRE BERGER

Ossiano, Dubai

Muse, London

2134 FOUR CHEFS

Ynyshir, Wales

TOM AIKENS

AKMAL ANUAR

11 Wood re, Dubai

GARETH WARD

Listen to our chef’s playlist on fourinternational.com/chefs-playlist

Set to the backdrop of a subterranean aquarium at Atlantis, The Palm is Dubai’s most acclaimed restaurant: Ossiano. Led by Grégoire Berger, this extraordinary dining venue takes guests on an ocean-inspired odyssey, serving an eleven-wave tasting menu guided by the chef’s lifelong respect for seasonality, terroir and marine foraging.

PHOTOGRAPHY BY GRÉGOIRE BERGER

ODE TO THE OCEAN

régoire Berger is another perfect example of how talent and passion aren’t necessarily instantaneously inherent. People often discover their affinity for a particular art or craft from a young age, such as kids who love tinkering with toys becoming engineers or those who develop a zeal for music after their rst childhood piano lesson. But for others, like Grégoire, who is now one of Dubai’s top chefs, their calling is something they stumble upon by chance later in life.

professional kitchen, he knew that this was where he was meant to be.

38 GRÉGOIRE BERGER

The smell of the kitchen at La Closerie de Kerdrain, Martine and Fernand Corfmat’s gourmet restaurant in Auray where Berger held his debut job, gave him a sense of place. The metallic aroma wafting o the stainless steel stoves, the hum of the brigade at work and the sight of the cooks creating art from a simple set of ingredients — this was magic to Grégoire’s senses and ignited his passion for gastronomy.Aftergraduating from the prestigious CFA culinary institute in Vannes, he spent time in several revered kitchens, including Michelin-starred Le Pressoir and Le Domaine de Rochevilaine in France. Berger then left his home country and moved stateside to work with Paul Bocuse in Miami before opening his rst restaurant in Casablanca, Morocco. At age 24, he moved to the birthplace of haute cuisine, Paris, and took up the position of Sous Chef at the renowned La Grande Cascade, »

LEFT Ossiano’s opulent interior draped in shades of ivory, blue and black, perfectly accentuates the aquariumsetting.surrounding

It’s not that he didn’t love food as a child; his grandmother was an excellent cook, and he always looked forward to savouring her delicious rhubarb tart. Becoming a chef was just something he never considered, as he, admittedly, was focused more on the social side of life instead of paying attention to his career goals. So how did he end up as a world-famous culinary master? He followed the lead of his friends who had taken up cooking apprenticeships, and the moment he stepped into his rst

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RIGHT Marine life can be seen swimming past Ossiano’s dining room courtesy of the ﬂoor-toceiling aquarium windows.

LEFT Langoustine with sea lettuce, potato, clay and wakame oil.

« followed by his immigration to Dubai in 2014 to take the helm of AfterOssiano.catapulting the restaurant to international fame during his six years as Chef de Cuisine, Grégoire left the Ossiano kitchen in 2020, returning home to Brittany to rest and reset during the COVID-19 pandemic. This wasn’t for long, though; he was back in the restaurant by 2021 with a renewed determination and purpose — and a fresh-faced menu, aptly titled “Back Home”, that takes inspiration from his foray to northwest France.

Berger’s hiatus from Ossiano was his way of shaking things up, an opportunity to get out of his comfort zone so he could ground himself and bolster his imagination. Stagnation has a way of sti ing creativity, so having the time to appreciate, re ect and understand his purpose at Ossiano meant that he returned having grown as a chef, armed with new ideas, reinvigorated energy and more maturity.

Ossiano will always feel like home to Grégoire, and this is something he became even more aware of when he

RIGHT Creamy cauliﬂower with fresh seawaterandtrout,caviar.

42 GRÉGOIRE BERGER

donned his chef whites in this kitchen once again. Here, he has the freedom and support from his team to fully express his culinary vision — a vision that he now sees through a completely di erent lens. Looking back, he recalls how the aquarium, an integral part of Ossiano, used to be something he wanted to escape. He’d use his food to draw diners’ attention away from the beguiling marine life surrounding the dining room, but this is no longer the case. Indeed, the depths of the deep blue seas have become his muse.

Spearheaded by his rekindled love for the ocean, everything on Ossiano’s menu pays tribute to its beauty. Comprising eleven ever-changing courses, each one puts the seas front and centre, whether it’s the taste of fresh sh, the scent of the coastal breeze or the sight of crab-shaped crockery. After spending years honing his skills, discovering new techniques, sampling di erent avours and developing his inherent style, it’s only now that he can fully express himself. This menu is a canvas, exhibiting a window into the chef’s mind, where each plate tells a story, and every »

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« creation is designed with the diner in mind, conceived based on how it will make them feel after they have seen and tasted it for the rst time. As a result, guests can expect dishes that are both visually impressive and taste intensive.

The creamy cauli ower with fresh trout and seawater course currently on the menu is one of the many striking works of culinary art devised by Beger that guests can look forward to at Ossiano. Like the mist clearing above the ocean, this theatrical creation delights the eye, ensuing excitement, courtesy of the plumes of dry ice billowing from beneath the caviar-doused masterpiece. Another beauty is the intricately layered burnt leek with clams, served on hand-shaped plates — giving the e ect that the chef is presenting it to you in his very own palms. There’s even a course that transports you to a winter wonderland: this white-hued dish features a Rade de Brest scallop served on a morel and topped with a tru e and artichoke ‘snow’.

Each dish, skillfully prepared and meticulously plated, is of the highest quality down to its core. Made using only the

44 GRÉGOIRE BERGER

To further ensure that he does his part to protect the environment, Grégoire also only uses ingredients that are in season. Shell sh, such as the chef’s ever-favourite langoustine, are mostly endangered because they are overshed out of season, hindering their ability to naturally replenish. Thus, Ossiano’s dishes will only ever use ingredients in their peak time of year and will be changed when their seasonality ends. This uidity in the menu also allows the chef to remain continuously creative, whipping »

LEFT The luxurious interiors of Ossiano, set in a withclams.ThePalmresortinDubai.theaquariumsubterraneanbeneathﬁve-starAtlantis,RIGHTBurntleek

most carefully considered produce, each ingredient is handpicked, not only for its superior taste but also based on its impact on the planet. With sustainability as one of Berger’s guiding principles, he goes over and above to respect the environment, employing a zero-waste approach in his kitchen and working with Atlantis, The Palm’s ‘Atlantis Atlas Project’ to source ingredients as responsibly as possible. This means that before Ossiano even considers utilising a speci c supplier, the supplier must submit documentation certifying that they are procuring seafood sustainably and ethically.

46 GRÉGOIRE BERGER

featured in the inaugural Dubai Gault&Millau and Michelin Guides, winning three toques and one star, respectively. In addition, Gault&Millau named Ossiano Restaurant of the Year, while Grégoire was bestowed with its Chef of the Year title. Last year, he was also placed 77th on the 100 Best Chef Awards list. And this is just a snapshot of the long train of accolades that trail the chef and restaurant’s names.

Therefore, it comes as no surprise that Ossiano has received numerous awards. This year, the restaurant

RIGHT Banana soufﬂé withsalted caramel.

With Ossiano now only serving fty diners per service, fostering an immersive and interactive atmosphere is even easier, as guests have the full attention of the restaurant team. A visit to this stunning venue in the luxuriously appointed basement of Atlantis, The Palm is all about the details. Every person works together as a unit to ensure guests have the most memorable time — which often includes an invitation into the kitchen to see the talented chefs at work. From Aurelien Durand, Ossiano’s Chef de Cuisine and Berger’s right-hand man, to Eszter Palágyi, Ossiano’s Sous Chef and the youngest female chef in central Europe to win a Michelin star, there is plenty of culinary genius fuelling the restaurant’s gastronomic excellence.

Even with all this recognition, Berger de nitely has no intention of resting on his laurels. Always pushing to raise the bar, ensuring that Ossiano remains one of the world’s leading restaurants, he’s got big plans for the future. This includes hosting some of the major names in the culinary industry at Ossiano for special dining collaborations, which will see Grégoire further broaden his cooking expertise while o ering guests a whole new world of avour. So keep your eyes peeled and your ears open because there’s never a dull moment in the Dubai dining scene when Grégoire Berger’s in the picture.

« up new ideas throughout the year to use the best of the land and sea’s bounty. By creating an engaging, multi-sensory dining experience, he is also able to inform those around him about the importance of sustainable practices.

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BLAZING A TRAIL

PHOTOGRAPHY BY JOHN MARSLAND

Akmal Anuar has a re in his belly — and his restaurant. As the chef-owner of Michelin-starred 11 Wood re in Dubai, this Singapore-born culinary master is making ames in the gastronomy world with his exceptional cuisine, which focuses on fare grilled to perfection over oak, hickory and hay.

LEFT Luxurious interiors of 11 Woodﬁre in Dubai.

“I didn’t have a direct chef or mentor to learn from for the majority of my career. I worked for some fantastic chefs, but it was more of an exchange or relationship experience. Life is a whirlwind of ups and downs; I can’t imagine how I got to this point. Something new or something I’ve never worked on or seen before is what excites me. I enjoy experimenting with things like this. Some ideas work, while others do not. That’s part of it. I am also a builder who prefers things to run smoothly. Seeing things work consistently brightens my day. I’m always learning, motivating, and pushing my team. Our work is never done. I am also fortunate to be surrounded by good people and partners; we are learning as much as we can from one another.

“I was born and raised in Singapore. I grew up in a humble household. My parents were hardworking hawkers, and my childhood was mostly spent working. I helped a lot in the shop. My mother was a super tough and solid cook, and her magical hands fed me the best of our cuisine, which probably made me who I am today.”

So the question is, who exactly is Akmal Anuar? He’s a renowned chef and restauranteur in the global gastronomy scene who founded White Rice Co., a consulting company that manages a trio of dining venues: Chie in Sharjah, OTORO in Abu Dhabi and 53 in New York City. He also runs and co-owns two Michelin-recognised restaurants in Dubai: 11 Wood re and Gold sh Sushi & Yakitori. A testament to his years of experience as a chef and restauranteur, the inclusion of these two venues in the prestigious Michelin Guide is something he is exceptionally proud of and overjoyed about — a true dream come true. There’s no doubt that Anuar has already achieved great success thus far, but getting here has taken years of honing his craft, surrounding himself with the right people and traversing the globe to expose his palate to new ideas.

50 AKMAL ANUAR

“We begin with the ingredients and then decide how to use them. The simpler the dish, the better. Then there’s the taste: food must taste fresh and delicious, so proper »

he path to chefdom often starts in one of two ways: either little exposure to good food leads chefs down a culinary path after experiencing a mind-blowing meal, or a childhood punctuated with punchy avours is an inspiration to pursue a career in the culinary arts. For Akmal Anuar, it was the latter.

His admiration for the Japanese culinary culture is ever-evident at 11 Wood re. From the simple preparation of ingredients to the excellence of the products used, the avour pro les present and the mutual respect amongst the team, the restaurant is an ode to his Asian heritage and travel experiences through and through. Here, simplicity is key.

“I spend a lot of money on travel, and I enjoy eating. Some might say I abuse my stomach by trying and tasting new things. One particular place is Tokyo, Japan. This is a city that never ceases to amaze me; I enjoy sitting down and watching Japanese chefs at work.”

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LEFT ofresidentialconvertedishomemadebreadWoodﬁre-toastedservedwithdips.RIGHT11WoodﬁrelocatedwithinavillaintheneighbourhoodJumeirah.

“I grew up watching my grandparents cook over a wood re in the Malaysian village where they came from. Life there was simple and happy. My parents would plan trips and drive for eight to ten hours up to the north of Malaysia to see them. The food was prepared simply over a wood re, and I remembered wondering why some dishes I ate in the city didn’t taste the same as they did in the village. They had distinct avours and ingredients. I believe the dishes’ uniqueness stems from a combination of technique, mood, and the patience required to prepare them. I like the idea of wood re cooking in general, even if it requires more people, more attention, and is more di cult than many other techniques. Still, it is very exciting.”

“Cooking with wood requires attention. There is no control. It all comes down to judgement, timing, and using all of your senses. Cooking a piece of meat will di er from searing an oyster lightly, and managing this requires a di erent set of skills. We mostly use oak. The avour is good, and the heat is just right for our cooking. We use pine to make oils for salmon appetisers, and we also use birch to smoke our creams and other condiments.”

54 AKMAL ANUAR

With less cooking time required, wood re grilling also results in more nutritious food — often longer cooking in traditional ovens or on a conventional stovetop means that antioxidants and nutrients are lost. This is one of the many reasons why Akmal loves cooking food over a re — it’s prepared naturally, packed with pure avour, and good for you. This is especially true when the highest-quality ingredients are used, as is the case in 11 Wood re’s kitchen. Luckily for Amal, because he’s based in the Middle East, sourcing this premium produce is an e ortless a air.

“Dubai is in the Middle East, and everything can arrive here from anywhere in the world. It’s a hub, and anything »

Theshows.”foodat

RIGHT Spring chicken.

« seasoning and texture balance are crucial. I put an emphasis on high-quality standards. People are another important aspect of our product. To succeed, they must be happy and well-trained. Many restaurants overlook this factor when hiring employees solely as a ‘pair of hands’. Every team member has a role to play, and if they know their job well, it

11 Wood re may be somewhat purist, but this doesn’t hinder its avour pro le — which is always nuanced with hints of smoke and char from the grilling process characteristic of Akmal’s kitchen. His passion for cooking over re emanates from his childhood experiences in rural Malaysia, a memory of smoke-laced morsels that made him rethink the food he was eating in the city.

And many would agree that Akmal’s cuisine is exhilarating indeed. Lauded with a Michelin Star in Dubai’s inaugural Michelin Guide this year, 11 Wood re has received rave reviews from critics and the public alike for its unique culinary o ering that is packed with avour and technique. The level of skill required to perfectly ame-cook ingredients sets 11 Wood re apart, and mastering this is no easy feat.

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« here is possible. We choose our seafood from Japan and Greece. Meats are mostly from Australia, and we try to get some vegetables locally or in nearby countries like Oman. We use a variety of citruses because they add acidity to our rich avours. For nishing touches, we also infuse oils. To name a few, we have lemongrass, pine, garlic, oregano, and fenugreek.”Interms of transforming these ingredients into dishes, a lot of testing goes on behind the scenes before they appear on the nal menu. Every part of the plate is carefully considered, from the textures to the avours and the presentation.

RIGHT Jumbo prawns withCajun spice and brownbutter.

LEFT 11 Woodﬁre features a welcoming dining room overlooking an open kitchen and grill.

56 AKMAL ANUAR

“A favourite dish of mine is Chlorophyll, made up of various green vegetables from the sea and land. It’s completely »

“Dubai is an ever-expanding city full of new ideas and developments, and it draws attention from all directions. 11 Wood re is a homegrown Dubai restaurant, and the food ts the location. The menu is divided into ve sections: equilibrium, the botanic kingdom, the ocean, the heartland, and lasting memories. Each segment represents itself, and diners can mix and match their favourite dishes.

“When we decide on an ingredient, it will rst be treated straight on the re to see what kind of texture we want to achieve. Next, we pair it will a vegetable and a marinade or seasoning. We’ll nalise the dish and make a few portions for trials with close friends and regular visitors to get honest feedback. Then, depending on how well it does, it will most likely be added to the menu after a week or two.

58 AKMAL ANUAR

“The strategy is to stick to the plan. Be humble, take it slowly, let people grow, be authentic, and strive to do better than yesterday. In 2022, I’ve opened three restaurants. 2023 is still a long way away, but I’m taking my time. I have nothing to rush. I want to enjoy what we’ve accomplished so far.”

In terms of what the future holds for Akmal, this is also something he takes day by day, making time to enjoy everything he has managed to achieve thus far.

RIGHT Burnt cheesecake.

“The décor is industrial chic; we have both round and square tables. We can accommodate large groups and host events. It is a three-storey modern Emirati villa on Jumeirah Beach Road, surrounded by residential areas and has the feel of a community landmark. I want my guests to leave saying they will tell others and bring more friends and family with them. They leave us feeling proud of ourselves and wish us success; there is no better feeling than this. We are a restaurant with our own unique style of hospitality.”

Something else that customers have been noticing is Akmal’s dedication to sustainability. A proudly zerowaste restaurant, 11 Wood re is a guiding light for the future of conscientious dining in Dubai — and it all starts with small steps.“Weuse literally everything: all bones go into stock, co ee grounds turn into kombucha, leftovers and trimmings become a family meal. We try to limit our use of plastics. We have a role to play in the e ort to save the planet, and a little goes a long way.”

« vegetarian and our take on a signature salad. The main ingredients are fresh greens like baby spinach, grilled pak choi and beans, edamame purée, slices of kombu seaweed, and chopped shio kombu. I made this dish around 2010.”

Of course, creating this welcoming environment is a team e ort, and working together as a united front is what keeps 11 Wood re at the top of its game.

Inclusivity, whether it’s related to religion or dietary preferences, is one of the restaurant’s guiding principles. Akmal wants his restaurant to be a place for any and all kinds of guests, and the menu is designed to foster this. The restaurant itself is Halaal and unlicensed, so no alcohol is served in respect of the chef’s own Muslim beliefs. Being in the Gulf region, this concept makes sense and is welcomed — especially since Akmal creates a stellar selection of kombuchas to pair with his cuisine. With no dress codes or strict policies, everyone is given the opportunity to dine at 11 Wood re, which o ers a relaxed, stylish and family-friendly ambience.

“It all comes down to the team’s philosophy and discipline. Everyone must do their part. We are constantly working to create a healthy culture in which everyone can believe. My employees are the ambassadors of my restaurant, and they have my back just like I have theirs. When people know their jobs well, have a positive attitude, and bring positivity to the restaurant, food, drinks, and service all come into play. This will be visible to our customers.”

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Gareth Ward, chef and co-owner of Ynyshir, a restaurant with rooms set on the rural western coastline of Wales, brings a breath of fresh air to the culinary cosmos. Instead of being preoccupied with the frivolities of ne dining, he focuses on what’s important: avour, and that’s why his restaurant is the most highly awarded dining venue in the country.

ONFIXATEDFLAVOUR

PHOTOGRAPHY BY MARTIN ELLARD

62 GARETH WARD

S et in the rural Welsh countryside, nestled in a dense forest near the town of Machynlleth, Ynyshir is a remarkable destination that Gareth Ward and his wife, Amelia Eiriksson, have poured their heart and soul into over the last nine years. It’s a place where guests come to relax, enjoy nature’s beauty and experience a unique culinary journey packed with layers upon layers of avour.

But Gareth didn’t disregard everything he learnt at Sat Bains. His ability to harness avour stems from his time in the two-Michelin-starred kitchen, where he spent a good three years honing his craft. This, along with a ve-year stint at Hambleton Hall, were two de ning experiences that continue to underpin his cooking principles to this day.

“The food that we have on the menu — it’s all about avour, that’s what’s most important. For me, you shouldn’t waste calories. If you’re going to go out and spend a fortune on food, it’s got to taste absolutely amazing — not just look pretty and taste like nothing. It’s got to be super, super tasty, with the best ingredients you can nd. I want people coming here to eat the best ingredients, and I keep it very simple.”

Classic fine dining isn’t what you’ll find at Ynyshir; instead, you’ll get a window into Gareth’s personal perspective on food and how he skillfully uses ingredients to create an unparalleled gastronomic experience. And it’s this distinctive touch that sets his restaurant apart from others in Wales. And quite simply, it has to be extraordinary; Ynyshir is a far drive out, and Gareth wants to make sure the trip is worth it for his guests. All in all, the restaurant, along with its ten rooms, o ers a relief from the preconceived idea of what high-end dining venues and hotels tend to be associated with. Instead of worrying about all the frivolous details, Ynyshir focuses on genuine hospitality. An escape from the everyday where you are surrounded by good people, good food and good vibes. »

“It was Hambleton Hall rst, with Aaron Paterson, an absolute legend. I worked there for ve years, and he showed me how to cook, so when I left Hambleton, I was a solid chef. I could really cook; I could cook as good as anybody. But Sat Bains, basically working there, taught me to think about food di erently, create avours, and treat food very di erently from what you are classically taught.”

Although Ynyshir has been around for decades, the current fare is a far cry from what was served when Ward rst joined the restaurant’s team in 2013. Back then, the hotel was a Relais & Châteaux property, o ering classic dining and hospitality. To match this style, Gareth used his experience from Sat Bains in Nottingham to guide the dishes, which were still Michelin-star worthy, but weren’t true to his culinary vision. So, he revamped the menu to represent his philosophy, which is all about bringing bags of avour to the plate — there are no set rules or guidelines; it’s food that Gareth himself wants to eat and food he is proud of.

PREVIOUS PAGE Outside areas of Ynyshir, set on a large farm on the rural western coastline of Wales.

LEFT Miso-cured black cod with aged Kaluga caviar and shiitake mushrooms.

RIGHT Table setting at Ynyshir.

Served to the backdrop of a moody dining room — designed on the y by Amelia and Gareth — it takes a good four to ve hours to enjoy the full dining experience. But don’t worry, every dish delivers a taste explosion worth waiting for. The menu is punctuated with many meat courses and a good handful of puddings, but the sh dishes stand out as Gareth’s favourite at the moment.

66 GARETH WARD

“Development kitchens don’t work for us. I am 100 percent happy with everything at this moment on the menu. When we get back into the kitchen, something might change. It’s constant, every day I am constantly questioning the menu, and it’s tweaking it every day. Everything changes, like tiny cooking degrees or a dressing or how much something goes into something else. It’s constantly evolving, but I never get caught up in actually trying to change the whole menu because I don’t need to.”

LEFT Blueﬁn tuna withtrufﬂe.

« “From the moment you arrive and knock on the door, we look after you, and you’re just given an incredible experience. I want guests to, hopefully, taste the best food they’ve ever tasted in their life and listen to some incredible music and chill out and want to come back. You’re just going to have a great time, eat some things you’ve never eaten before and taste some incredible food. We have a lot of regulars because people love coming here; it’s just such a great part of the world.”

The tasting menu, which consists of an extensive thirtyplus courses, takes your palate on an international taste odyssey. There are dishes in uenced by Thailand, Singapore, Korea, China and Japan — all the countries that really inspire Gareth, who simply admits: “I just love their avours, I love their ingredients, and I love that big avour punch.”

using it is mind-blowing. The sweetness and the tenderness of the sh — you just don’t have to cook it anymore. A lot of our sh is completely raw.”

“I’ve always been a big meat man; this restaurant was ninety percent meat at one point, but I’m really enjoying sh — raw sh. We’ve got the minus-eighty freezers, and just freezing something down to minus-eighty and then

Another ingredient Ward is particularly fond of is Welsh lamb — in his opinion, it’s simply the best lamb in the world. As one of sixteen Welsh products denoted with a Geographical Indication, it’s a homegrown product that wholly represents Wales’ dedication to provenance. And this is how the chef guides all of his produce choices: only the best of the best nd their way into his kitchen. From here, he works at his own pace to create dishes that fully showcase the excellence of these ingredients, without the need for development kitchens or someone speci c on the brigade whose responsibility it is to conceive each plate. Everything happens naturally — and is always in constant evolution.

Much like the menu, the restaurant team is in constant conversation about how things can be improved. Although »

COOKING IS ART

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“The food that we have on the menu — it’s all about avour, that’s what’s most important. So, for me, you shouldn’t waste calories. If you’re going to go out and spend a fortune on food, it’s got to taste absolutely amazing — not just look pretty and taste like nothing.”

68 GARETH WARD

But learning from mistakes and taking advice from one another allows for continued growth in the team, which is essential to Gareth’s leadership method, and one of his favourite parts of running a kitchen. “It’s about building a family and a team and just watching them grow, and watching the restaurant grow and succeed with these people. Sharing your knowledge and taking it from them is important because you never stop learning; people can show you things you never knew. That’s why you have people around you; I think it’s important to have a big team around you so that you can all bounce o each other. It’s great to watch something grow with other people.”

And there’s no doubt that Ynyshir has grown in leaps and bounds since Gareth and Amelia took over its management in 2016. It’s officially the most decorated restaurant in Wales, with distinctions like two Michelin stars and ve AA Rosettes trailing its name. In addition, it was awarded the Best Restaurant in the United Kingdom at the 2022 »

« no negativity is allowed during service, there is a list that enables a dialogue between the brigade to deal with any issues — especially in this industry, where nonstop uphill battles are an “Everything,”inevitability.laughsGareth when asked what these di culties are, admitting that you don’t easily overcome them either. “It’s part of running a restaurant. It never goes away — you never have a challenge-free day; you’ve just got to roll with it. We don’t have negativity in the kitchen. We have a ‘snagging list’ — a thing from builders; when you have a building job done, you’ll run around after the job and make a snagging list, and there will be bits and pieces you are not happy with. So we have a list in the kitchen that we write during the day, and that’s the only time in the day at the end of service that we are allowed to be negative about things, but it always nishes with a positive. That’s kind of how we problem solve, but it never ends — the list is full every single day, so it’s just constant.”

This aligns perfectly with the country’s ‘strategic vision’, through which it hopes to promote Wales as shorthand in people’s minds where food and drink are synonymous with sustainability practices. This vision for the future will create a solid, vibrant culinary sector with a global reputation for excellence — and Gareth Ward’s acclaimed restaurant is spearheading this idea with its showcase of stellar food, stunning scenery and superb hospitality. Ynyshir is Welsh distinction through and through, and if it’s not on your bucket list yet, it should be. It’s more than worth the trip to Wales.

“There have been loads of awards. I mean, I’m proud of every one of them, but they don’t rule what we do. We don’t round them around, and we don’t have plaques on the walls in the restaurant. We cook for ourselves; we cook to have a great time and enjoy our life. This is our job — if I came to work and hated my job because I thought I had to do it for other people, there’s no point in that. I come to work to cook for myself because I love cooking, so I do this for nobody else. The awards are brilliant, and I am hugely honoured by them, but this doesn’t drive us. We work for ourselves.”

empty, we weren’t making any money — we were actually losing money — it was very hard times. You’ve got to have conversations with business partners to say, please believe in this because I do, and I will make it work. You’ve got to reassure people. But yeah, you’ve just got to keep going, whatever is happening, you’ve just got to keep going.”

In addition to his passion for his craft, a few other essential elements have led to Gareth’s, and thus Ynyshir’s, triumph: “The key to success is determination, sacri ce, and never giving up. It doesn’t happen overnight. This is nine years of sacri ce and determination. This restaurant almost killed us, you know. And it still does; it’s hard. It’s obviously getting easier now, but it’s still not rosy. Running a business is very tough, but you can’t give up, and I always knew we could make this something incredible. We could have given up when we weren’t cooking for anybody, you know the restaurant was

« National Restaurant Awards, making it the rst-ever establishment outside of England to take the top spot on this list. In 2019, Gareth was also named Chef of the Year by the Good Food Guide. But Ward is clear about his objectives at Ynyshir: it’s not about the awards; it’s just about the food. His restaurant is not driven by the accumulation of accolades.

PREVIOUS PAGES Moody interiors of Ynyshir; duck, hoisin and cucumber.

70 GARETH WARD

Looking to the future, there are many hopes and dreams that Gareth and Amelia have their eyes on, such as expanding the culinary o erings onsite to include a pub. Over the next ten years, they want to branch out and grow the Ynyshir brand, and in doing so, the duo will continue to put incredible Welsh dining on the global map — and do so as sustainably as they can. “Sustainability is really important,” says Gareth. “I’m running a very high-end restaurant, so you try and do your best, and you’re conscious of it.”

LEFT Iberico pork char siu.

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A childhood in the British countryside sowed the seeds for a proli c culinary career for Tom Aikens. Whether at Michelin-starred Muse in London or one of his several restaurants in Asia, he sources the best produce to create sublime dishes that tell stories of the seasons in an e ort to enthuse the palate and create memorable dining experiences.

OFMUSINGSAMASTER

74 TOM AIKENS

producers as well as little family restaurants. There were even some days when he would drop my brother and me o with a wine supplier/producer so he could spend lunch with them discussing business. We would sometimes end up in the vineyards, picking grapes and sweeping out the cellars, so from an early age, my exposure to food and wine was quite signi cant.”

“On one particular trip down to France, my father booked us into a Michelin-starred restaurant/hotel by complete accident. He only realised the magnitude of what he had booked when we arrived at the hotel to nd our car surrounded by waiters wearing white gloves with white jackets and bow ties. I seem to remember the look on his face when they opened the car doors and lugged our bags up to the hotel.

It wasn’t only his mother whose work inspired Tom’s eventual career in the culinary arts, though. His father owned a wine business, which saw Tom visiting wineries at a young age, gaining insight into the perfect knowledge pairing that’s integral to chefdom.

LEFT The chefs’ kitchen counter on groundﬂoor.Muse’s

“My father had his own wine business, importing and exporting wine, as well as a shop. So I had the best of both worlds. We got to go to France at an early age in the eighties, driving all the way from Norfolk down to the Auvergne and beyond. My father was a great map reader and would spend hours writing the best routes to travel through France, where we would stop o at di erent wine

orn in Norfolk, Tom Aikens’ childhood was a country-living dream. Days were spent gardening with his mother, followed by evenings cooking up a storm using the freshly picked produce. These experiences ignited a passion in Tom for food and cooking; his very own gardento-table lifestyle that laid the foundation for an ingredientfocused culinary philosophy that continues to shine on in his kitchen to this day.

“As a child, my twin brother Rob and I would help our mother in the kitchen with the preparation of cakes, biscuits, jams, chutneys and home-cooked meals, using fresh vegetables picked from our garden,” reminisces Tom. “She was very passionate about homegrown produce, which rubbed o on the two of us. When I think back to those days when we were around eight, I still remember picking the raspberries and the sweet taste they would give. As well as our apple tree that would be overloaded with apples for crumbles, compotes and eating [them] fresh.”

A recollection so poignant that it’s this idea of creating unforgettable dining experiences that Tom fosters in his »

But an understanding of viticulture wasn’t the only thing he gained on these road trips; one particular foray to France opened up Tom’s mind to the ne-dining world, creating an unforgettable memory that would eventually guide his vocation and doctrine as a chef.

“But that evening, I had the most amazing meal; it is one of those inspirational gastronomic moments that I will always remember. Ask any chef, and I think they will have something similar. Being in the eighties, it was still the era of nouvelle cuisine, tiny little portions delicately put together with the tiniest of details. I had the most beautiful simple tomato salad with stunning fragrant olive oil, basil, nely diced shallots, course sea salt, black pepper and chives, all these avours I remember as if it was yesterday.”

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“Through my own take on experience-led dining, Muse invites guests on a culinary journey designed to create lasting memories. Each dish harks back to something or someone who has in uenced me, paying a subtle and artful culinary homage.”

LEFT Wait and See: whitechocolate and cream cheese ganache, dillsherbet, milk tuilles (as the sandwich bread), cucumber jelly, creamcheese parfait, cucumber and sake granita, cream cheese ice cream and dill oil. A pre-dessert inspired by Tom’s favourite sandwiches as a child of cream cheese and cucumber.RIGHTInterior details at Muse by Tom Aikens.

signi cant people include the likes of chefs Pierre Ko mann at La Tante Claire, Joël Robuchon, and David Cavalier at Michelin-starred Cavalier’s restaurant in Battersea. Cavalier was, in fact, the rst chef who gave Tom a position in a kitchen. As Tom admits, getting your foot in the door at top restaurants in the nineties wasn’t easy, but after o ering to work for free for six months, Cavalier agreed to have Tom on his brigade. Tom then moved to Pied à Terre to work with David Neat before packing his bags for Paris to take a position in Robuchon’s

78 TOM AIKENS

“When I was 25, I got the call from David Moore at Pied à Terre about returning to be a co-owner and Head Chef. It was a very big decision, and I thought long and hard about it. I remembered how, when at college, a teacher who took a dislike to me told me that I wasn’t good enough and would never make anything of myself — in fact, he said I had only been accepted to the college because of my twin brother as they didn’t want to split us up. From that moment, I had it in my mind to be a Head Chef by the age of 26; because if I had not, I would be a failure. So it was a momentous coincidence that I had to take, as there was no other opportunity to be a »

« restaurant, Muse, today. Set in a renovated mews house in the heart of London, Muse is Tom’s take on homely ne dining that calls upon his childhood memories, professional culinary experience and passion for the nest produce.

RIGHT Conquering the Beech Tree: langoustine, pork fat and apple. One of the signature dishes on Muse’s menu inspired by childhoodgarden.coppertorepeatedlyunwaveringTom’sdedicationclimbingthebeechtreeintheir

three-star kitchen, which was an eye-opening experience for the young “Robuchonchef.ran the service and kitchen like an army operation. Each section had between two and six chefs. No one was allowed to talk; it was a completely quiet kitchen, unlike Ko man’s, which was more vocal. When checks came in, Robuchon read them out, and you had one moment to write all the information down and get it right. We would have to write on a piece of tin foil stuck to the wall as the orders came in: how the meat was cooked, what the table number was and the timings, as well as cook and plate. In the service, you could not ask, look or speak to Robuchon, so you had to concentrate all the time. The produce was the best I had ever seen; fresh ingredients every day, from tru es to ceps, wild strawberries, fresh almonds and peaches.”

After his time with Robuchon, Tom’s next professional step was not necessarily an easy decision, but one that turned out to have a monumental impact on his future. It not only signi ed an important milestone he had set out for himself but also ended up making gastronomic history.

“I wanted to create a home from home, for people to feel like they are being invited into someone’s front room. So I steered away from working with a restaurant designer this time and chose to work with home interior designer Rebecca Korner to create an inviting, luxurious interior, combining an eclectic mix of furniture and lighting with exquisite fabrics, decadently rich woods and jewel-toned marbles. Complementing one another, Muse’s food and interior work hand in hand to create a truly magical dining experience.“Themenus at Muse have been inspired by nostalgia, pivotal moments and key people from my personal life and career. Through my own take on experience-led dining, Muse invites guests on a culinary journey designed to create lasting memories. Each dish harks back to something or someone who has in uenced me, paying a subtle and artful culinarySomehomage.”ofthese

“Everything at Muse is driven by seasonal produce and the philosophy of creating lasting memories, as without these, you don’t get regular customers. We do a single tasting menu that is communicated as stories throughout the menu. Each dish has just three ingredients as a headline with a personal story underneath, giving guests a feeling of inquisitiveness, apprehension and excitement before they even get the food. Mystery and intrigue create an

80 TOM AIKENS

RIGHT Just Down the Road: ricotta, green asparagus and broad beans. Asignature dish at Musethat honours local milk products sourced from Old Hall Farm, a dairy located in Norfolk, just twenty minutes from where Tom grew up — hence the dish’s name.

experience, and a journey should be at the forefront of any menu. Each dish I make has been well thought-out as to why it appears on the menu and leaves a lasting impression. It creates a nostalgic, feel-good experience for people to re ect on in their own way, as food is so personal, and each person reads it di erently.

“Throughout the menu at Muse, we immerse and engage with the guests to ensure that they have several memorable experiences when they leave. The last experience when a guest leaves Muse is one of my favourites; they take home a little box of treats, a nightcap called Free Spirit, which is a seasonal infusion made by me. Then for the morning, they get a little Muse-made pastry with a seasonal jam, like raspberry, blackcurrant or elderberry. Then two muslin tea bags of seasonal foraged dried herbs and fruits that, again, I have collected. It’s just going that extra inch to make a guest have the very best time.

“I’ve spent more of my free time in the countryside, where I love to be out in the open space as I’m a bit of a country boy at heart being from Norfolk. Inspiration sometimes comes from past creations as I like to reinvent dishes that have worked well in the past. I am far more balanced these days in terms of my own style, and with the help of my senior chef team, such as my Head Chef Seamus Sam, Senior Sous Chef Joe Brackenbury and our Research and Development Chef Sam Ashton Booth, who are all with me at Muse, we discuss together the seasonal changes, along with the components and the creative process of the dish. As with all chefs, the seasons are the starting blocks to what we do, but now that I have been a chef for almost 35 years, I’ve got quite a few ideas in the memory bank. We will discuss the cooking method to be used, experiment with the dish’s presentation, including what vessel or plate ware will work well with that speci c dish and style of presentation. We will often experiment with a few di erent presentations of plating before the dish is o cially added to the menu, and then we go into the matching of the wines with Julien Arribillaga.

LEFT Muse by Tom Aikens dining area, designed by Rebecca Korner.

“Dishes change every four to six weeks; however, currently, you can expect dishes such as snails in garlic and red wine. The humble snail is slow-moving but certainly packs a flavour punch. Cooking under renowned chef Pierre Ko mann, I fell in love with the art of preparing »

Tom’s career has seen continued success since his time at Pied à Terre, including his restaurant Muse being awarded a Michelin star. A notable achievement, especially since it opened just as COVID hit when the constant closures and rules wreaked havoc in the hospitality industry. It’s perhaps Tom’s dedication to not only creating tasty food but also fostering a customer-centric space where every diner is made to feel truly special that resulted in his restaurant standing out and persevering through these hardships.

« Head Chef at the age of 26. Pied-à-Terre is where I became the youngest British chef ever to be awarded two Michelin stars, aged just 26.”

« this wonderful garden creature. We have a Dover sole, tru e and artichoke dish titled Patience is a Virtue, a nod to the thirteen- to seventeen-year wait we must endure before the Dover sole sh reaches its prime. Then there is a cucumber and cream cheese sandwich, which is a predessert titled Wait and See. Many of you will remember your mother’s voice when asking: ‘What’s for dessert?’ All I will say is that it is a sweet, seasonal delight — an idea inspired by my favourite sandwiches as a child.

“I will always try to source ingredients as locally as possible, no matter the country I am in. I adapt my menu according to what the suppliers can provide me with. I will always serve the freshest and best-quality ingredients to our guests. Sustainability is the key element to sourcing the best-quality ingredients. If the produce grown is harmful to the planet, then it is damaging the produce itself, which, of course, a ects its taste. I believe that the best meals can be made from the most simple recipes, provided that you get the best ingredients, as food is strongly linked to the whole concept of sustainability.

“At Muse, we use many great suppliers across the United Kingdom, including suppliers such as Lake District Farmers, who produce some of the best-quality, breed-speci c meat. The shell sh from Keltic Seafare is sourced from crystal clear ‘Class A’ waters o the NorthWest Highland Coast of Scotland, and their dedicated and hardy shermen strive to bring us the best the seas can o er, whatever the weather; I have been using them since 1995 from Pied à Terre days. Old Hall Farm produces amazing raw milk products, from cream to butter to milkshakes. At Muse, we use their wonderful thick cream and milk for

Visit www.musebytomaikens.co.uk for more information or email info@tomaikens.co.uk for enquiries.

82 TOM AIKENS

“My favourite signature dish on the menu at Muse has to be our langoustine, pork fat and apple dish titled Conquering the Beech Tree. My rst memory as a child was a sense of fearlessness; I was always taking risks and looking for challenges. We had a very tall and beautiful copper beech tree in our garden that I would dare to climb again and again. As chefs, we must always challenge ourselves and take an element of risk in discovering new avours, techniques and creative innovations. It’s always daunting to do something for the rst time; however, being creative isn’t about being the rst or only person to think of an idea. More often than not, creativity is about connecting ideas and inspirations. Take a moment to consider that without risks, there are no rewards, which also includes climbing beech trees!”

RIGHT Patience is a virtue: Dover sole, trufﬂe and artichoke.

our homemade ricotta course titled Just Down the Road, as I used to live just twenty minutes away from the farm. We also make our cultured butter from their cream served alongside our sourdough bread. These are just a few of the suppliers we use, which I believe are truly the best in their game in terms of quality and freshness.

This idea of pushing the boundaries is something that has undoubtedly led to Tom’s triumph in the restaurant industry. Always striving to learn more, he sets his eyes rmly on his goals and stops at nothing to achieve them. An admirable work ethic that will surely lead Tom to incredible culinary heights — and we, for one, can’t wait to see what his future holds…

At Nicholas Anthony, we design kitchens and interiors that contrive to celebrate individual style and lifestyle, fusing a multiplicity of design inﬂuences alongside master craftsmanship, state-of-the-art technology, and a clear mandate to serve both form and function. It all culminates in one ultimate objective – to elevate daily experiences. A kitchen is at the heart of the home – a hub of activity and purpose. It’s the place that can set you up for the day and support daily rituals. These are the moments that count the most.

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BELOW Cold withdumplings.soup

A culinary journey spotlighting an atypical approach and an unwavering dedication to using the nest local ingredients — this is what lies at the heart of chef David Knapp’s healthy and tasty cuisine at Club Thirty-Nine in Monte-Carlo.

FLAVOUR BEHAVIOR: WHEN HEALTHY MEANS TASTY

Never short of inventiveness, it’s not only food that inspires David. His creativity will soon come to the fore in some other exciting projects, including a collaboration around art and food that focuses on ﬂavours and colours. A capsule collection of plates and a signature dish created in partnership with French street artist Zoulli Art is also on the agenda, so watch this space…

Showcasing unexpected combinations, and David’s personality as an explorer of flavours, his dishes are unapologetically true to his avant-garde culinary philosophy. The New Zealand chef imagines, tests, and surprises with his atypical and tasty alliances, which are both surprising and Oncerefined.seated, the dishes of the Flavour Behavior menu take diners on an epic gastronomic journey in several stages. One bite after another, your taste buds are guided by divine upheavals of flavours. Like a contemporary melody, the former apprentice of chef Gary Rhoades creates his dishes by breaking all the preconceived notions of the typical healthy bestsellers. Like a magician, he turns healthy ingredients into a raffinate voyage of the senses. His approach? Simple: emphasise taste.

The second innovative creation is the local yellowtail caught in Menton, accompanied by cold pea purée with pea tartare, raisin and walnut compote, and mint syrup.

avid Knapp, Head Chef of Thirty-Nine MonteCarlo, a private wellness club located on the iconic avenue Princesse Grace in Monaco, is reinventing the codes of so-called vegan and healthy cuisine. Within the club’s dining area — a veritable hidden oasis within the Principality boasting both indoor and outdoor seating — David offers a reduced menu. Here, fewer dishes mean better freshness and seasonality of ingredients — and with this premium produce, homemade goodness reigns supreme. The chef offers gluten-free and vegan dishes, but not only. Like his creativity, his menu is constantly in evolution.

85 TASTING NOTES

One of the newest additions to the menu this summer is the cold soup with dumplings. The soup is made of cucumber, spinach and ginger, and is served with date and coriander dumplings, toasted sunflower seeds and lime gel. An inherently fresh dish, it awakens the taste buds, readying them to savour what’s next. Spoonful after spoonful, the flavour of Knapp’s creation increases in complexity, culminating in a crescendo. Initially, the thirst-quenching freshness of the cucumber inhabits your mouth, surprising you with the acidity of the lime coming to balance the sweetness of the date, eventually giving way to a delicate touch of ginger that sparkles in the mouth, all bathed in a crunchy texture of sunflower seeds. This explosion of flavours, taking place in a trio of definitive stages, is all made using local products from neighbouring Italy, and tells the story of a summer getaway in the hinterland.

OPPOSITE Yellowtail with cold pea purée, pea tartare, raisin and walnut compote, and mint syrup.

Another palate sensation that ignites all the taste buds, this one sings with acidity, sweetness and umami, all in perfect harmony. The sweetness of the peas, paired with the freshness of the mint syrup and the acidity of the raisin, enhance the flavour of tenderly cooked fish, ending with an earthy note brought by the walnut compote. This blend takes you off the coast of the Mediterranean for an adventure-filled culinary journey.

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From relaxing in the most luxurious accommodation — such as private retreats, suites, yachts, and historical estates — to engaging with the most incredible individuals from admired brands and houses, VistaJet’s Private World collection of partners has evolved to become an essential element of the Member experience, complementing the company’s commitment to service excellence and its capacity to deliver the most seamless ﬂying services anywhere in the world.

In just two years, the Private World partnership network has grown more than ten times, and today it encompasses 595 partners across 43 categories. The programme’s growth has been motivated by a continually rising demand for private ﬂights, for both business and leisure journeys, among global travellers.

nboarding a new set of travel and brand partners, VistaJet will provide its Members with even more opportunities to engage with unique experiences in many of the world’s most admired and intriguing locations, whether on a single or multi-stop trip.

PURSUING YOUR PASSIONS

The world’s largest and longest-range business jet, the Global 7500 has fast become the aircraft of choice for passengers who enjoy not only its luxurious and spacious interior but also its unrivalled range for nonstop, comfortable travel. Its record-breaking performance has opened new and remarkable travel opportunities.

CLOCKWISE FROM TOP LEFT VistaJet Global 7500, the world’s largest and longest-range business jet; streets of Florence, image courtesy of Liquid Icons; the luxurious and spacious interior of the VistaJet Global 7500.

VistaJet, the rst and only global business aviation company, has announced a new expansion of its Private World portfolio. From a tête-à-tête with Picasso to living la dolce vita with a wine experience in Italy, VistaJet is taking thoughtful travel to new heights.

89 TRAVEL COLUMN

Since the launch of Private World in 2020, VistaJet has strived to ensure its passengers enjoy an exceptional and comfortable journey at every stage. This has been made even easier thanks to their curation of highly sought-after experiences in awe-inspiring destinations.

This bespoke, luxury, three-week trip across France and Spain will give the ultimate access to Picasso’s legacy surrounded by indulgence. Spend a week at sea sailing on a yacht and stay in signature ﬁve-star suites in Paris, Antibes, and Madrid. The Beyond Picasso experience is a handcrafted work of art, a magical experience designed for each traveller. Start in Paris to delve into the years Picasso lived in the French capital, then venture towards the Mediterranean coastline of his beloved French Riviera. Barcelona will be the next stop to explore young Picasso’s blue period before visiting Malaga and ﬁnishing in Madrid. Throughout, incredible gastronomic and leisure experiences will take place while discovering the secrets of an art-world great like never before.

CLOCKWISE FROM TOP LEFT Picasso Museum in Antibes; Picasso in his art studio; view of the Arno river in Florence, image courtesy of Liquid Icons.

As VistaJet Members seek once-in-a-lifetime adventures across the globe, trips that seem impossible, and memories that will last forever, its collection of Private World recommendations now includes a Beyond Picasso experience, which involves stops across Europe, and a Golden Vines wine masterclass in Florence.

GOLDEN VINES WINE MASTERCLASS

« Matteo Atti, EVP of Marketing and Innovation at VistaJet, said: “VistaJet’s promise has always been to allow our clients to go anywhere, anytime. Through Private World, we want to help our Members pursue their passions in the easiest, most direct ways, continuing to provide the ultimate service in aviation. It is not just about the places — it’s about the people, the opportunities, and the learning that only thoughtful travel can bring together.”

BEYOND PICASSO

In partnership with Ariodante, VistaJet is inviting its Members to explore the life and work of one of the greatest artists of all time on a trip like no other. Discover the depths of Picasso privately through several world-class museums, private collections, and places not accessible to the public. It’s a remarkable opportunity to see the great artist through the eyes of fellow artists, art collectors, and those who were closest to him — including his family.

Learn from the best and experience exclusive masterclasses from the world leaders in the wine industry with Liquid Icons. Golden Vines Florence 2022 will bring together the world’s best winemakers and domaines to compete in Italy on 15 October 2022. At the sixteenth-century Baroque palace, Palazzo Capponi, Gabriele Gorelli MW, Italy’s ﬁrst Master of Wine, will discuss his wine expertise with special guests. Thereafter, a captivating Dom Pérignon masterclass with Vincent Chaperon, Chef de Cave of Dom Pérignon, will take place, followed by a special roundtable focusing on Hennessey cognac with Renaud Fillioux de Gironde, Hennessy’s Cellar Master. VistaJet Members will also have the opportunity to get their own cellar curated by Golden Vines founder Lewis Chester to ensure the wine experience continues even after this trip concludes.

90 TRAVEL COLUMN

Visit www.vistajet.com/privateworld for more information.

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Another idyllic place for pampering is the hotel’s Royal Spa, which delights with its magnificent Art Deco style. Taking inspiration from this glorious era, this wellness-focused space offers endless indulgence with its indoor heated pool, multiple Roman saunas and an extensive menu of deluxe treatments. After moments of bliss at the spa, continue satiating the senses with a trip to Restaurant JB Messmer, where regionalinspired cuisine sets the tone for an unforgettable culinary experience. If you’re in the mood for a light snack instead, head to Theaterkeller for a tête-à-tête filled with the finest local delicacies and a stellar wine selection. Kaminbar also offers an excellent drinks menu brimming with the finest cocktails, exquisite aperitifs and well-balanced nightcaps — the perfect excuse to order a tantalising tipple and toast to time well-spent in Baden-Baden at Maison Messmer.

THE EPITOME OF ELEGANCE

CLOCKWISE FROM TOP LEFT Maison Messmer, part of the Hommage Luxury Hotels Collection, is a grand, ﬁve-star property set in the heart of Baden-Baden; interiors of Restaurant JB Messmer; Penthouse Suite MaisonMessmer.at

The rooms and suites, each with their own balcony or terrace, ﬂawlessly blend tradition with modernity. Rich hues of navy blue, ebony and emerald intertwine with wooden accents and plush carpets to create a welcoming, comfortable space to unwind. For that added touch of luxury, some rooms and suites even have their own saunas. But for those who really want to live like royalty, the expansive 240-square-metre Penthouse Suite is the ideal choice. Here, guests have access to a world of opulence, including three ensuite bedrooms, living and dining areas, a separate guest’s toilet and a kitchen with high-end ﬁttings. Still, the jewel in the crown of this suite remains its massive terrace, which boasts panoramic views of Baden-Baden — a sight

A hotel that exudes the same elegance as Baden-Baden itself, Maison Messmer is a ve-star retreat set in the heart of this spellbinding city. Perfect for a quick city break or a longer stay, it o ers an abundance of luxury complete with the nest German hospitality.

Within this charismatic city sits the ﬁve-star Maison Messmer hotel, a grand European address with a history dating back to 1834. Home to 141 rooms, a trio of exclusive dining venues and a Royal Spa, it offers everything guests could wish for while staying in Baden-Baden. Part of the prestigious Hommage Luxury Hotels Collection, it’s a true palace of indulgence where guests can experience the height of hospitality, delivered with characteristic southern European ﬂair.

best enjoyed while relaxing in the private whirlpool with a glass of ﬁne wine in hand.

92 TRAVEL

aden-Baden has long been a sought-after destination in Germany, and it’s easy to understand why. With the Black Forest on its doorstep, it’s a city enveloped in nature’s beauty, but the allure doesn’t end there. BadenBaden is also a cosmopolitan hub, offering everything from historical landmarks to Michelin-starred restaurants and sumptuous shopping opportunities. It’s even been recognised as a UNESCO World Heritage Site in the “Great Spa Towns of Europe” list.

LOCAL HEROES

Food always plays a big role when travelling, and BadenBaden proudly showcases a plethora of gastronomic offerings. From Michelin-starred restaurants to cosy taverns, there’s plenty to whet the appetite in the city, no matter your preferences. Maltes hidden kitchen, headed by talented young Chef Malte Kuhn, has turned from a hidden gem to a shining star on the dining scene since receiving its ﬁrst Michelin star in 2022. By day, an elegant Kaffeehaus and by night, the tables turn, switching from hot coffee to haute cuisine, where Maltes’ magic comes alive.

EXPERIENCE BADENBADEN’S GOOD-GOOD LIFE

The city’s centre is a car-free zone, and everything is reachable on foot. For a breath of fresh air, you can stroll through the numerous well-maintained parks and gardens, which are home to some of the most exotic varieties of ﬂowering plants and trees. The Lichtentaler Allee, a threekilometre-long green oasis, invites you for relaxing walks or horse carriage rides. Another place where nature takes the limelight is Merkur Mountain, the city’s highest point that’s perfect for enjoying beautiful views, especially at sunset. Baden-Baden is also the gateway to the picturesque Black Forest Scenic Route.

From pretty boutiques to unique stores and authentic craftsmanship, Baden-Baden offers a shopping experience for all. Founded in 2005, Vickermann & Stoya are BadenBaden’s ﬁnest shoemakers. With an extensive local and international customer base who appreciate top quality, this company handcrafts made-to-measure shoes using the best leathers and materials, with each pair being as unique as its owner. Why not take your new pair of bespoke shoes for a stroll along the elegant boutique colonnades in front of the Kurhaus, where designer labels, precious jewellery and trendy accessories await to complete your polished look?

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RIGHT

Exuding class and sophistication at every turn, BadenBaden is a truly enchanting place — and with offers like these, it is an unmissable destination for every traveller.

93 FOUR PROMOTION

Read more online at baden-baden.com

NATURE AT ITS BEST

Nestled to the north of Germany’s beautiful Black Forest, Baden-Baden is a charming town that fuses a highly contemporary lifestyle with a deeply rooted history. From Michelin-starred dining to luxury shopping and nature-steeped excursions, there are endless opportunities to experience the good-good life in Baden-Baden…

In June 2022, FIVE Zürich opened its doors and, with it, unveiled the hottest new luxury lifestyle destination in Switzerland. With seven dining and nightlife venues, this glitzy address invites travellers to meet, mingle and make the most of their time in this mesmerising city.

ZÜRICH’S DINING & NIGHTLIFE DESTINATION

F ive Hotels and Resorts has long been a favourite destination among celebrities and society’s elite, and the group’s latest addition, FIVE Zürich, is no exception. Located on the foothills of the iconic Uetliberg mountain, this 87-key property seamlessly blends the pinnacle of Swiss hospitality with FIVE’s characteristic ﬂair for exceptionally indulgent experiences. Poised to be the city’s ultimate dining and nightlife destination, the ﬁve-star hotel boasts a bouquet of exciting music, art, fashion and culinary experiences, welcoming locals and internationals alike to dine, drink and dance the night away in true FIVEFIVEstyle.Zürich’s seven distinctive dining and nightlife concepts offer a variety of venues for every preference.

ABOVE The new FIVEZürich is an 87-key luxury hotel located on the foothills of the iconic Uetliberg inSwitzerland.mountain

The Penthouse, a restaurant and nightclub, is located on the hotel’s rooftop and offers spellbinding city views complete with ﬁne food, signature cocktails and a vibrant ambience. The festivities kick off during daylight when guests can enjoy award-winning Japanese cuisine in an opulent dining room or al fresco on the terrace. As the sun sets, the venue transforms into the city’s most exclusive after-hours address, where live music performed by the world’s top DJs sets the tune for a funﬁlled night. For an extra dose of excitement, head to The Penthouse’s bathroom bar — yes, it’s physically situated in a cloakroom — for an after-party beyond compare. And with The Penthouse’s rolling line-up of seasonal-themed events, guests will be endlessly entertained and always eager to return.

at zurich.ﬁvehotelsandresorts.com

If you’re more of a daylight reveller than a night owl, then The Social Pool is the place to be. Framed by pictureperfect forest views, this stunning, one-of-a-kind outdoor venue hosts the best pool parties in Zürich. Expect live beats spun by globally renowned DJs, an integrated Jacuzzi space, tantalising cocktails and tasty nibbles, all served under the radiating Swiss sun.

After a day or night spent socialising, guests can look forward to retiring to their sumptuous, sizable suites or rooms, all of which offer balconies with views of Zürich’s glittering skyline or the picturesque Uetliberg mountainscape. Whether you’re looking for an art-enveloped sanctuary or a spirited space that spurs you on to paint the town red, FIVE Zürich has an accommodation option for every fancy — and each one comes complete with all the luxury of the signature FIVE amenities and facilities. If you’re a bigger group, there’s also a Four Bedroom Suite to meet all your needs, including a generous living space, ﬁve balconies with breathtaking mountain and city views, three king-sized beds and one twin-sized bed.

CLOCKWISE FROM TOP LEFT The restaurantPenthouseandnightclub at FIVE Zürich; The Penthouse offers both indoor and outdoor seating, and its rooftop location means it’s surrounded by panoramic city views; the rooms at FIVE Zürich are decorated in a contemporary style and have views of either the city or the mountain; each of the hotel’s rooms and suites has its own balcony.

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When you’ve burned up the dance ﬂoor and those hunger pangs strike, visit Maiden Shanghai for a comforting, nourishing meal. This gourmet, MSG-free restaurant has a

For those searching for a more laid-back evening, Soul Street Zürich is the ideal choice. Presenting a selection of global street foods accompanied by bespoke cocktails, all served to the backdrop of a dining room decorated with street art from around the world, it’s an experiential dining experience that simply can’t be missed.

The lavish, award-winning ReFIVE Spa is another idyllic place to relax and rejuvenate pre- or post-party. So whether you’re planning on venue hopping for a festive city break or pampering yourself with an ultra-luxe staycation, FIVE Zürich is a haven for a maximalist sensory experience like no Findother.outmore

Meanwhile, wine lovers can indulge their senses at TheVault — an eclectic venue that proudly houses a superb selection of wines and an extensive collection of premium cigars. Here, you can spend the evening learning about and tasting some top vintages, all guided by an in-house Master Sommelier. When you get peckish, there are tapas-style snacks aplenty to choose from, along with delectable wine and cheese pairings that showcase FIVE’s playful take on the traditional Swiss fondue.

menu brimming with homemade, organic Chinese dishes that draw on ﬂavours from Cantonese, Sichuan, Shanghai and Beijing inﬂuences.

More information: +43 (0)512 377 305, www.park-igls.at

THE PLACE TO BE Park Igls is a private medical spa resort located in the heart of Tyrol, Austria. One of the leading award-winning medical spas in Europe, Park Igls caters to the needs and requirements of discerning guests, promoting a healthier lifestyle with utmost discretion, medical competence and experience. How?

All services and therapies are based on ﬁrst-class medical diagnostics and Modern Mayr Medicine. Book one of the numerous Mayr Specials such as Detox, Medical Check-ups, De-stress or Regeneration.

Honestly, just take time for an annual check-up. Preferably in one of the leading medical spa resorts in Europe.

The property itself is a fashion statement — and ﬁts like a glove in the trendy Quadrilatero neighbourhood. Afterundergoing a recent renovation, the interiors recall the glamour of the 1940s and feature glossy oak accents with soft hues and lush fabrics. Oriental motifs like silk textiles and gong-shaped knobs are also interwoven throughout the aesthetic, paying homage to the brand’s Far Easternheritage.Envisionedbyfamed architects and interior designers

With an enviable location in the heart of Milan’s fashion district, Mandarin Oriental, Milan delivers a stylish stay complete with luxurious accommodation, a world-class spa and a two-Michelin-starred restaurant.

fromboiserie walls to black oak wardrobes and marble-clad bathrooms. The gleaming wooden ﬂoors are particularly striking, setting the perfect backdrop for muted ivory wall tones and pops of plum from the velvet upholstery. Takingit a step further, the hotel’s two signature suites usher in the epitome of Milanese design excellence. Paying »

DESIGNER DESTINATION

Antonio Citterio and Patricia Viel, no expense has been spared in the artful conception of the hotel’s 104 rooms and suites, which boast views of either the city’s cobblestone streets or the property’s leafy inner courtyards. An ode to Old World Milan showcased through a modern lens, the accommodations feature the ﬁnest Italian ﬁttings,

oused in a quartet of elegant eighteenthcentury buildings, right on the à la mode Via Manzoni, Mandarin Oriental, Milan takes inspiration from its stylish location to present a hospitality offering that bursts at the seams with luxury and ﬁnesse.

ABOVE The beautiful entrance to Mandarin Oriental, Milan, tucked away on a quiet side street in celebratedoriginalSuite,ofneighbourhood.thecity’sQuadrilatero,mostfashionableBELOWThelivingroomthesignatureFornasettidecoratedwithpiecesfromtheItaliandesigner.

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When daybreak comes, venturing out to see the city’s biggest attractions will be an effortless endeavour. Thehotel’s convenient location puts it within a mere twentyminute strolling distance from some notable landmarks, including the Duomo, Galleria Vittorio Emanuele II, Sforza Castle, La Scala theatre and Santa Maria delle Grazie, where you can view Leonardo Da Vinci’s The Last Supper

CLOCKWISE FROM LEFT The Duomo Private Dining Room within Seta, thehotel’s two-Michelinstarred Oriental,atGarden;courtyardthegreenery-ﬁlledrestaurant;ofMandarintheindoorpoolTheSpaatMandarinMilan.

imbued courtyard. So, come rain or shine, this venue delivers a sophisticated setting to sample some of Antonio Guida’s delicious Italian and Milanese creations, including signature salads, sandwiches and sharing dishes. Once the sun sets, Mandarin Garden transforms into one of Milan’s most exclusive after-hours hideouts. With contemporary music from visiting DJs ﬁlling the air, the talented bar team whip up a selection of inventive cocktails that can be enjoyed from the copious lounge areas bordering the restaurant.

The main dining room is a vision in its own right, with bright aquamarine chairs and banquettes framed by marble walls and silver chain decorations cascading from the ceilings. The striking glass windows create a seamless ﬂow between the interior and exterior courtyard space — which is the perfect place to enjoy dinner on balmy Italian summer nights while sipping on top vino from the 1,300-bottle-strong wine list.

After a day spent exploring Milan’s treasure trove of boutiques and galleries, guests can soothe their weary feet at the hotel’s spa and wellness centre. Spanning 900 square metres, this tranquil oasis offers six treatment rooms, a hair salon, a manicure and pedicure studio, asauna, a relaxation area, a ﬁtness centre and a sleek indoor swimming pool. Much like the rest of the hotel, the spa is, too, a design marvel. Decorated with an age-old Oriental feel featuring variegated and granite stones and wood, it reﬂects the East-meets-West philosophy of the spa, which offers an array of holistic treatments.

« tribute to Giò Ponti and Piero Fornasetti, each features unique collectables and original pieces from the respective illustrious designers.

Mandarin Garden, also with its own al fresco dining area, serves more casual fare. Open from early morning until late at night, locals and visitors alike can revel in its immersive ambience, which brings together verdant plant life, Italian design, and subtle Oriental touches. The restaurant’s interior, with its black and white marble mosaic walls and ﬂoors, is a beautiful contrast to the greenery-

Piero Fornasetti’s creations also take centre stage elsewhere in the hotel: at the signature fine-dining restaurant Seta. Helmed by acclaimed chef Antonio Guida, this two-Michelin-starred venue serves elevated Italian cuisine accented with French techniques, all presented on Fornasetti plates. The Duomo Private Dining Room, a marbleand wood-enveloped, eight-seat private dining area in the restaurant, also features works from the prominent designer.

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chaletLuxuriousholidaywithprivatespa

Six luxury chalets, a stunning panoramic loft and a large park with a natural swimming pond set amongst the picturesque hills in the heart of Austria’s fabled south. Multiple awards. Hosts who love the good life just as much as you do. golden-hill.at

Independence, authenticity, enrichment and empowerment — these are the guiding tenets of Zannier Hotels, and this is precisely what the group’s Sonop oasis delivers. Set within a private 13,800-acre stretch of the Namib Desert, Sonop is where travellers go to experience the extraordinary.

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Z annier Hotels’ story began in 2011 when founder Arnaud Zannier fell in love with a spectacular chalet in Megève. Feeling inspired, he decided that he would redeﬁne the idea of luxury hospitality, creating a hotel group that would offer a completely different, and entirely unique, take on travel that would centre around the concept of “mastered simplicity”.

DESERT DREAMING

Now, eleven years later, the Zannier Hotels group comprises ﬁve remarkable boutique hotels, each set in an exclusive location — from a secluded beach in Vietnam to the rolling dunes in Namibia and a green expanse of rice paddies in Cambodia. As with the ﬁrst hotel, Le Chalet in Megève, every one of the properties has been envisioned to create an authentic dialogue between the hotel’s design, the

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Over and above design, experiences rooted in cultural discovery, authentic cuisine, and a complete focus on guests’ wellbeing have all become the signature hallmarks of Zannier Hotels globally. Over the last decade, the brand has pioneered a new era of progressive luxury hospitality, made possible by the passion and the purpose of their unique team, who share the Zannier spirit.

Zannier Hotels Sonop fully immortalises this notion. Nestled at the southern extremity of the Namib Desert, in the Hardap region, a hostile and vast desertic land of Namibia, this out-of-the-ordinary lodge provides an idyllic hideaway in a stunning panoramic sand-enveloped landscape. But even in this remote wilderness, the hotel offers the epitome of expedition-style grandeur, complete with all the comforts of a ﬁve-star establishment.

Home to ten tented suites — eight with a double room and spanning 42 square metres, while the remaining two have a pair of double rooms and offer 75 square metres of space — it’s a dream-like destination where captivating beauty and boundless freedom take precedence, from sunrise to sunset.

breathtaking landscape and local culture. The thoughtfully conceived interiors all tell an eternal tale, continually revealing new treasures as time passes. Placing simplicity beyond the aesthetic, these are meticulously curated retreats where time becomes art — spaces where guests can bear witness to the importance of living in the moment.

Built on sturdy, elevated wood decks perched atop granite boulders and covered with elegant canvas, the accommodations give uninterrupted views of the pristine desertscape while blending in beautifully with the natural environment. On the inside, the ovalshaped suites are designed for optimum comfort, with several roll-up canvas openings that beckon the outside in. Throughout, the space is filled with novelties that remind guests of the joy of travelling and the splendour of escapism.Atimecapsule inviting guests to live the life of yesteryear’s wealthy explorers, the lavish tents —decorated in an authentic 1920s British colonial style — are enveloped in shades of ebony and ivory, and adorned with some five-hundred unique artefacts and antiques, such as old globes, magnifying glasses, travel books and large desks, echoing the habit of past travellers who would share their adventures through writing. The luxurious carpets caressing the floor add an extra facet of luxury, which is met with an abundance of thoughtful touches, such as two big luggage racks for storing suitcases, an extendable closet to hang clothes and a chest of drawers for safeguarding all those most-cherished keepsakes. In the bedrooms, a king-sized four-poster bed takes centre stage, while the distinct living area offers plush armchairs, a desk and a telescope for endless glimpses of the distant surroundings that stretch from horizon to horizon. »

CLOCKWISE FROM OPPOSITE, TOP Zanier Hotels Sonop is built atop boulders within the vast expanse of the Namib Desert; the ten tented suites have beautiful vintage British bathtubs that overlook the desert landscape; the hotel is decorated in an authentic 1920s British colonial style, inspiring guests to live as the explorers did back then; the large tented suites offer an abundance of space with a separate living area.

vehicles invite guests to discover the light-blue, distant mountains, while other made-to-measure excursions can be organised on demand by the concierge, such as hot air balloon rides, hiking or dinners in the wild. After dark, the magic continues with an open-air cinema and stargazing under the endless African skies. Akin to the glittering galaxy above, Zannier Hotels Sonop is a place of inﬁnite excitement, opportunities, inspiration and wonder.

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CLOCKWISE FROM TOP LEFT Zanier Hotels Sonop is surrounded by 13,800 private acres of untouched desert wilderness, which can be explored on foot or in a Sonop’sconcierge.arrangedNamibdiningmainZaniervehicle;game-viewingdiningareainHotelsSonop’slodge;destinationoverlookingtheDesertcanbebyZanierHotels

« Every tent is equipped with free Wi-Fi, a Nespresso machine, a kettle, a safe, an air conditioning system, heating and a docking station, so those modern-day comforts won’t be missed. The sumptuous interiors round off with a masterpiece bathroom, featuring a sizeable British-inspired vintage bathtub ﬂanked by a rain shower and double vanity with useful items, such as tiny ﬂasks and antique combs, giving the room a historic, charismatic charm. From room to room and corner to corner, these suites are a true journey through time, offering a once-in-a-lifetime experience that can’t be found at traditional lodges.

This concept isn’t confined to just the suites, though; itpermeates through all the areas of the lodge, including the cocktail and cigar lounge. With its warm atmosphere and subtle colonial interiors, this lounge evokes the majesty of a bygone era — a splendid setting for a toast at sunset. For guests’ ultimate comfort, Zannier Hotels Sonop also offers a spa, a fitness centre and a heated outdoor infinity pool, all facing the desert’s vastness.

For those wanting to fully embrace the explorer lifestyle, the hotel has a variety of activities for guests to indulge in. Surrounded by 13,800 private acres of untouched desert wilderness, the thrill of adventure is omnipresent here. Set out exploring the surrounds on horseback or by foot with a guide, where daily sightings of animals include free-roaming oryx, brown hyenas, meerkats and zebras. Electric mountain bikes and comfortable game-viewing

With its Family Exclusive Treatment, The Kusnacht Practice, a prestigious Swiss medical centre nestled on the shores of Lake Zurich, combines innovative medical practices with a caring, inclusive approach to enable loved ones to achieve optimum health and happiness together.

Devised according to each person’s speciﬁc needs and wants, the unique treatment plan comprises six to eight customised sessions per day — many more than you’d receive in a month elsewhere — as part of a four- to eightweek stay. Executed with the utmost attention to detail, »

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The Kusnacht Practice’s Family Exclusive Treatment is the perfect choice for families seeking to improve their health as a unit;

While comfortably residing together in their own private villa, the whole family or group can benefit from The Kusnacht Practice’s top-tier medical knowledge to check, analyse and treat health challenges of any kind. Among their different properties, there are two large, five-star villas specialised in family treatment, one in Zürich and the other in Geneva. Immersed within the picturesque Swiss landscape, both offer all manner of luxuries and come complete with the most refined décor, art, furnishings and technology. The facility’s onsite team is the epitome of professionalism; fostering a true home-away-from-home feeling, care and discretion are key to their high-quality service. This safe, compassionate, protected, secure and absolutely private environment aids in knitting families and groups together, fostering recovery.

CARING FOR YOUR KIN

Whether guests want to achieve sustainable weight loss, reinforce immune defences, verify diagnoses with a second opinion or orchestrate interventions, The Kusnacht Practice offers all the expertise needed. Starting with a complete assessment, their astute healthcare professionals use this as a basis to design and seamlessly implement the correct strategy, which is then delivered to the family or group all under the same roof.

conditionplacePracticesurroundings,inplancreateinnovativeof-the-artexcellencecombinesThenaturalSwitzerland’sarePractice’sTheKusnachtprivatevillassurroundedbystunningenvironment;KusnachtPracticeSwissmedicalwithstate-facilitiesandtechnologytoabespoketreatmentforeachguest;setbeautiful,tranquilTheKusnachtistheperfecttohealfromahealthofanykind.

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here are few places as beautiful and serene as Lake Zurich and Geneva. These natureimbued settings make for the perfect healing environment, and this is precisely why The Kusnacht Practice chose these locations for its exclusive healthcare centre. Offering fully tailored, holistic programmes that utilise the height of Swiss medical excellence, there’s no better place to focus on your health thanOnehere.of its signature programmes, the Family Exclusive Treatment is the idyllic ﬁt for family members, friends, business partners, and relatives looking to embark on a joint healthcare journey. Specially designed to treat loved ones in unison, guests of this programme can either share the same or enjoy different medical treatments, depending on their particular objectives.

« the treatments concentrate on regaining mind, energy, and body balance. The most exciting part? Beneﬁts to your health and living comfort can become visible within as little as one week.

Sinceapproach.familymembers and close friends are often the most critical sources of knowledge regarding the wellbeing of their loved ones, The Kusnacht Practice knows how important it is to implement and embed changes into

Find out more at www.kusnachtpractice.com

The Kusnacht Practice’s spacious, ﬁve-star private villas come complete with the most reﬁned décor, art, furnishings and technology; the Family Exclusive Treatment allows families to rediscover having fun together, whilefocusing on their wellbeing as a unit; the luxurious private villas have their own exercise areas for guests to use at will undergoingtreatment.while

CLOCKWISE FROM ABOVE

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It’s not all just hard work and no play here, though— The Kusnacht Practice believes in balance, encouraging families to have fun while healing, too. Various communal experiences can be arranged during the programme, from hiking to kayaking, museum visits and excursions to places of cultural and historical significance. The formation of new hobbies and interests is also bolstered; it’s a place where guests finally find the time for proper self-care, which includes taking up a pastime they have always wanted to try but never quite managed to. This is just another testament to The Kusnacht Practice’s commitment to offering full, 360-degree mind, body and soul rebalancing and Thisrestoration.stellarcombination of state-of-the-art facilities, Swiss standards of excellence, world-renowned medical expertise, cutting-edge technology and a genuinely caring attitude makes The Kusnacht Practice one of the top treatment facilities in Switzerland. With many reporting that their family and friendship groups have become more connected, harmonious, loving and empathetic, the facility’s results speak for themselves. The Family Exclusive Treatment is about absolute, dedicated attention and precision, honesty and transparency in a warm and compassionate environment for everyone — something we could all definitely do with a bit more of in our daily lives.

An emphasis on participation makes the Family Exclusive Treatment even more effective as it empowers and educates the group to develop and learn together, helping to reduce feelings of isolation and helplessness. This emotional engagement and shared experience are essential to good outcomes for the individual and their family and friends.

However speciﬁc the treatments are to one individual, a concession is always made to ensure that these ﬁt in with the requirements of the entire group — because the Family Exclusive Treatment is all about healing as a kindred unit. Perhaps someone is the carrier of the problem and requires a particular treatment, and the others are present to provide support while undertaking specialised therapies to improve their own mental and physical wellbeing. Various services are available to facilitate group betterment, such as a BIO-R® treatment and sessions on coping strategies, resilience and stress management. The Kusnacht Practice will coordinate everything, taking care to ensure that no detail is overlooked — this is what encompasses a complete familial, allinclusive

the family or group system as a whole. Taking the time to understand the complete picture, speaking to those who have ﬁrst-hand experience with — and fully grasp — the challenges and potential coping mechanisms and strategies of their kin, and then manifesting these elements in the programme, guarantees the best chance of sustained positive results.

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OPPOSITE Alex Leuzinger, owner of Swiss design and architecture

perception.“Thedefinition of luxury today is developing and ever-changing. In previous generations, luxury used to be associated with owning exorbitant material belongings, but today, there is more to it than possessing the most expensive watch or jewellery.

hat do you regard as “luxury” today?

“Furthermore, luxury is being able to invest time to accomplish ﬁrst-class quality. Over the years, I have learnt how paramount it is for a designer or an architect to

CREATING LUXURY

devote their time to carefully selecting excellent materials in the design process to attain prime and peculiar results,” continues“DespiteAlex.the global occurrences in the past two years, we have relapsed, trying to make up for ‘lost time’ due to the pandemic. Yet, it is crucial to understand the correlation between time, quality and value being the most luxurious intangible goods.

The principles Alex speaks of are very well noticeable in many of Studioforma’s projects, such as the ‘Apartment Luxe’, a luxury apartment project in Paris.

ﬁrm

Take a moment to reflect. You might have realised how tough it is to find an unequivocal definition for an answer, and this is because it is a matter of

As the owner of the Swiss design and architecture ﬁrm Studioforma, Alex and his team have been shaping the designs of various luxury homes and retail brands worldwide for over two decades, delivering customised, sophisticated solutions to them.

Luxury has numerous facets rather than standardised solutions. This indicates that comfort, beauty and functionality are key aspects of the ‘luxury concept’.

“For instance, we endeavour to instil in our clients to take time for every project regardless of its size. Why? Because the outcome should be durable — that is the essence of luxury.”

“Bottom line, the time-value concept is generally not new. Every brand which takes time to meticulously select exquisite materials and fuse it with a thorough savoir-faire, paired with a high level of service, will always be able to offer ‘luxury’ to their clients.”

Studioforma.ABOVELuxury apartment in Paris designed by Studioforma.

Designer and architect Alex Leuzinger is known for his distinct approach to creating design and architecture projects of all kinds. His ultimate principle is to guide each client through the development and re nement of their vision rather than to enforce his design signature.

“So, though luxury will evermore be centred around the notion of exclusivity, the concept of luxury has shifted to a rather personal idea of freedom, space, and time,” says Alex Leuzinger about the deﬁnition of luxury.

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“Our company has been around for ﬁfty years, and I think this just shows how much of a family it is. When I say family, it’s not just about my mother and myself; we really see our employees as a great part of this family. This also comes down to the dealers, architects and builders that have been with us through the years.

a group that wants to strive for the best so we can keep our brand alive. We’ve had employees with us that have worked for the company for twenty-plus years. Thatspeaks volumes; it’s something really incredible, and this is due to the atmosphere we provide,” says David.

HOODS WITH HEART

Ramona even recalls a story when a hurricane tore down a house, and everything was levelled except the »

Rangecraft is a name synonymous with the highest-end range hoods, and rightfully so. Using only the best quality materials paired with a customer-centric and compassionate culture, this company goes over and above to handcraft bespoke hoods with unmatched functionality, durability and beauty.

Established and managed by mother and son team Ramona Panus and David Podwyszynski, the company has family values at its core, fostering an environment underpinned by care, respect and passion.

ABOVE A Rangecraft Proline Curvette Deluxe hood in Rangecraftcustom-madeGroupbySky,PhotoJWHDesignkitcheninstalledantiquestainlessnon-directionalsteelwithlightbrassﬁnishesinaNewYorkenvisionedby&Cabinetry.byTimLenz.RIGHTAkitcheninBigMontanadesignedGallatinValleyDesignboastingabeguiling,orangehood.

“The metals we use are all at the highest grade you can purchase; we use this all the way down to our ﬁlters and the whole underside of our hoods. So even though it’s in areas of the hood that people may not even pay attention to or see, we don’t cut corners. With our copper and brass, the heaviest gauge is what we use; it’s not paper-thin — people will often plate metal, so you’ll get the look of copper or brass. But with us, you’re getting the authentic metal all the way through. It’s all high quality, and that’s why it is a premium product,” says David.

“We give thanks to everybody involved; sometimes it doesn’t have to be family by blood. It’s more than that; we’re

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ow in its ﬁftieth year of operation, Rangecraft has always stayed true to its founding principles of handcrafting top-of-the-line range hoods using the finest materials.

“We always tell our employees that we are a big company and we are doing everything the right way, but not to forget that without them, David and I would not exist. We need them, and that’s what makes us whole,” addsTheRamona.same rings true for customers, who David and Ramona work hand in hand with to create their dream hood. The kitchen is the central part of the home and must reﬂect the style and needs of those using it. Thus, Rangecraft puts no limits on the shapes, sizes or designs of the hoods — having their own metalworking shop means they can well and truly create any hood imaginable. Eachhood is unique and crafted from the best quality metals using expertise passed down over generations.

proudly states that this creative vision and stellar quality make Rangecraft distinctive from other companies: “Wehave shows where famous architects and designers come, and they always say we bring something so unique that is different from the other companies. Itmakes us very happy to hear that.”

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ArgusDevelopment.asteelandwhiteRangecraftBaroque-stylehoodwithpowdercoatingbrushedstainlessaccents,partofcollaborationwith

incorporated storage, added crystals, and even sourced unique materials that no other range hood company has. We see many companies that may only design the hoods and outsource somebody to build them. Or they design and build the hood but then draft a standard ventilation unit and put it in. With us, everything is made by hand. What makes us stand out is that we always innovate, we don’t just have production styles of twenty or so hoods, and that’s it. Every year, we try to do something that the industry has never seen before,” saysRamonaDavid

More than just their range hoods, the company’s philanthropic side also brings David and Ramona joy. Using their platform to support charities for cancer research and children in need, plus assisting frontline workers, are causes the Rangecraft team feels passionately about. Always at the top of their game, both personally and professionally, David and Ramona are industry leaders in their ﬁeld, leaving their mark with good deeds and great hoods.

« Rangecraft hood — this says a lot about the unbeatable standard of their products. Moreover, the company doesn’t just focus on durability; each hood is also a visual statement and designed through and through for optimal ease of use. When it comes to the client’s wants and needs, no ask is too big or too small—and everything from sketching to manufacture and installation is done by Rangecraft’s team, so you know you’re getting the best of the best every step of the“We’veway.

ABOVE Manhattan Beach residence kitchen designed by Chateau 310 featuring abespoke Rangecraft hood. BELOW

– Customized solutions for unique clients.

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GAMING OUT OF THIS WORLD. TRULY OUT OF THIS WORLD.

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