Defining Spaces
Striking the Right Balance
The rise of AI and automation across the hotel sector is reshaping the guest experience from seamless online bookings and automated check-ins to chatbots answering queries 24/7.
Behind the scenes, AI optimises pricing strategies, manages housekeeping schedules, and even predicts maintenance needs before problems arise. These technologies deliver undeniable efficiencies, helping hotels reduce costs, streamline operations, and meet growing guest expectations for speed and convenience.
Yet, as automation becomes more deeply embedded in hospitality, a critical question emerges: how much is too much? Where does efficiency risk tipping into impersonality?
Guests may appreciate the ease of a digital room key and the option to bypass reception queues after a long journey, but the warmth of a genuine welcome still matters. For many
travellers, especially in premium or leisure-focused accommodation, face-to-face interaction with hotel staff forms a memorable part of their stay. In these moments, the personalised restaurant recommendation, the empathetic problem-solving, and the thoughtful gesture mark a special occasion in true hospitality lives.
There is also the challenge of trust. While AI-powered tools can offer helpful suggestions, there remains scepticism about handing over too much personal data or relying solely on digital interactions, particularly for more complex or emotional guest needs. Automation may handle transactions, but it cannot easily replicate empathy.
The most successful hotels are those able to blend technology with human expertise, using automation to free up staff time for highervalue, guest-facing roles. Instead of replacing people, AI should support them, providing insights
PUBLISHER: Tania Walters
ADMINISTRATION MANAGER: Kieran Mitchell
EDITOR-IN-CHIEF: Caitlan Mitchell
HEAD OF CONTENT: Sarah Mitchell
CONTENT MANAGERS: Caroline Boe, Daniel Rogers
EDITORIAL TEAM: Sam Francks, Jenelle Sequeira
SENIOR DESIGNER: Raymund Sarmiento
JUNIOR DESIGNER: Raymund Santos
and efficiencies that allow staff to focus on what they do best: creating meaningful connections.
July 9 (Wed) - 11 (Fri), 2025
Tokyo Big Sight, Japan
Best Japan's Food Purchasing Show
Turbocharge for Tourism
A tourism turbocharge has been announced by Minister Louise Upston, ready to take New Zealand to the World.
Amajor drive boosting New Zealand as an international travel destination will kick off with a NZD 13.5 million turbocharge for global marketing activity, Tourism and Hospitality Minister Louise Upston has announced.
“We’re a Government relentlessly focused on growing the economy so Kiwis can get ahead. All the stats show tourism will play a leading role as that growth continues,” Minister Upston said.
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InterContinental Brisbane Set to Open
IHG has announced the opening of InterContinental Brisbane, transforming one of the city's best-known CBD landmarks.
IHG Hotels & Resorts and ISPT have announced the upcoming opening of InterContinental Brisbane, set to transform one of the city’s most iconic buildings into a world-class hotel and dining destination.
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IHG Secure Landmark Darwin Signing
IHG has secured a landmark signing for voco hotels, located in the heart of Darwin and surrounding Northern Territory growth.
IHG Hotels & Resorts has announced the landmark signing of its first voco hotel in the Northern Territory, partnering with JH Group to open voco Darwin Suites late this year.
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New Hotel Promises
A new 25-storey hotel complex in Hamilton has provided local residents with a glimmer of hope amid a visitor accommodation crisis in the region.
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Arrivals Maintain Momentum
Tourism arrivals in New Zealand have remained steady despite a slow February for the local sector.
Tourism arrivals continue to rise, up 7.8 percent pa in the three months to February 2025. Arrivals in February fell 2.3 percent pa, reflecting that Lunar New Year switched from February in 2024 to January in 2025. In total, 354,408 tourists arrived in February 2025, amounting to 85 percent of February 2019 (pre-pandemic levels), moderating from 93 percent in January 2025.
There were around 64,000 tourism arrivals from the United States in February, the strongest month on record, contributing to a three-month annual growth rate of 12 percent pa. Arrivals from China fell below 20,000 in February, reflecting that the typical peak of Chinese visitation around Lunar New Year switched to January this year.
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Colliers Q1 Snapshot Suggests Steady Future
Queenstown, Christchurch and Rotorua have enjoyed a strong start to the year, according to Colliers Hotel Market Snapshot.
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Inflation Holds at 2.5 Percent
Aotearoa New Zealand’s Consumers Price Index (CPI) rose 2.5 percent in the year to the March 2025 quarter, according to Stats NZ.
This marks the third consecutive quarter where annual inflation has remained within the Reserve Bank’s target range of one to three percent, suggesting a stabilising trend after several years of elevated inflation.
The 2.5 percent rise follows a 2.2 percent annual increase to the December 2024 quarter. Stats NZ prices and deflators spokesperson Nicola Growden said the latest figure continues a period of easing price pressures.
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Transformational Infrastructure Upgrades for Wellington Airport
Wellington Airport will undergo transformational infrastructure upgrades, elevating the airport and supporting its future growth.
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Donatella Boutique Hotel Officially Opened
The team behind the Versace Mansion and V&E Hospitality have debuted the Donatella Boutique Hotel & Restaurant.
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Strategic Vision in Interior Architectural Design
A HUMAN-CENTRED APPROACH
Sunset Lobby bar, Sudima Hotel, Auckland
Design
In today’s fast-paced design world, successful architecture isn’t just about aesthetics; it’s about creating spaces that evolve, adapt, and resonate with users. A holistic approach and strategic vision are essential to this process.
BEYOND PRECINCTS: WHY STRATEGIC PLANNING MATTERS EVERYWHERE
When we think of largescale, future-focused design, we often consider precincts like Britomart in Auckland, Queens Wharf in Brisbane, or Barangaroo in Sydney. These developments take an integrated approach, considering how all elements interact to create a cohesive experience. So why don’t we apply the same strategic thinking to standalone projects, like hotels and hospitality spaces? Too often, these projects are designed without considering the broader context, missing opportunities for greater cohesion, efficiency, and long-term success.
A STRATEGIC FRAMEWORK VS. A FRAGMENTED APPROACH
Many projects adopt a fragmented approach, designing each space independently. A more effective strategy involves stepping back to assess the bigger picture, ensuring that all elements work together seamlessly. This approach not only creates a cohesive guest experience but also streamlines operations and future-proofs spaces.
Take the hybrid-hotel concept of Drifter, for example. CTRL Space designed Drifter Christchurch, and is currently working on Drifter Melbourne and Drifter Wellington, with Auckland following closely
behind. While each hotel is unique, our strong, human-centric design philosophy ties them together. Each Drifter location integrates with its surrounding community, with design decisions driven by how guests will interact with the space. By focusing on the demographic profile of the projected guest and the localised cultural context, we unlock design nuances that reflect the city’s character, creating tailored experiences rather than generic ones.
THE POWER OF COLLABORATION AND UNIFIED VISION
For this strategic approach to succeed, all stakeholders—owners, designers, and contractors—must align with a shared vision. The designer’s role is to synthesise these perspectives into a comprehensive strategy that prioritises the user experience.
Collaboration between architects and interior designers—whether within a single agency or across multiple teams—is crucial. A wellcoordinated team, each bringing their expertise to the table, leads to innovative solutions and a stronger final product.
At CTRL Space, we can bring both architectural and interior design services under one roof, ensuring a unified approach from start to finish.
Chris Stevens
HUMAN-CENTERED DESIGN FOR LASTING IMPACT
Engaging a designer from the feasibility stage streamlines the entire process, ensuring alignment across all stakeholders from the outset.
For example, when working on two hotels simultaneously in Cairns—The Bailey & The Riley—we considered the inter-relationship between multiple outlets in close proximity. Ranging from a casual Asian dining space to a premium rooftop restaurant experience, the project was a collaboration between ourselves, the client, and an F&B consultant to ensure the concept mix was both highly curated and relevant.
In the end, there were six venues in total: The Bailey had a coffee & gelato outlet, a premium Australian steak restaurant, and a fun-filled Mexican rooftop restaurant. The Riley offered a casual poolside alfresco space, a contemporary Asian fusion restaurant, and a Middle Eastern-inspired cocktail lounge with 270-degree views of Cairns. The broad mix of venues provided the hotel and its guests with a comprehensive hospitality experience.
THE RIGHT TIME TO INVOLVE A DESIGNER
Engaging a designer from the feasibility stage streamlines the entire process, ensuring alignment across all stakeholders from the outset. This early collaboration helps establish a clear framework, preventing costly missteps and ensuring that design decisions support both functionality and commercial viability.
A well-planned space isn’t just functional; it connects emotionally with users. Whether designing a hotel lobby, a restaurant, or an entire development, every element should contribute to a seamless, intuitive experience.
At CTRL Space, our human-centric approach ensures that every design decision is grounded in practicality without sacrificing creativity. Our goal is to create spaces that not only look exceptional but work effortlessly for those who use them.
BALANCING FLEXIBILITY WITH VISION
A successful strategic framework doesn’t aim to solve every problem upfront but provides a structure that allows for adaptability. Spaces must evolve alongside changing guest expectations and industry trends. The key lies in balancing a strong vision with flexibility, ensuring spaces remain relevant without compromising the core concept.
PURPOSEFUL DESIGN = LONG-TERM SUCCESS
Thoughtful planning impacts every operational aspect of a hospitality space—from staffing efficiency to guest comfort. A well-considered layout enhances profitability and user experience, while poor planning leads to inefficiency and a disjointed atmosphere.
Ultimately, strategic vision isn’t just about aesthetics—it’s about designing spaces that are functional, adaptable, and deeply connected to the people who use them.
In a rapidly evolving hospitality industry, the projects that succeed are those that anticipate change and remain flexible enough to accommodate it.
By applying the same thoughtful approach to standalone projects as we do to large-scale developments, we create hospitality spaces that thrive both now and into the future.
CONCLUSION
Strategic master planning is not just a tool, it’s the blueprint for creating spaces that are not only functional and beautiful but also adaptable and futureproof. It requires a clear vision, careful planning, and a balance between practicality and flexibility. By involving all stakeholders early, maintaining a focus on the user experience, and embracing adaptability, designers can create spaces that deliver lasting value for both operators and guests.
In a rapidly evolving hospitality industry, the projects that succeed are those that anticipate change and remain flexible enough to accommodate it.
Start with the end in mind, plan with confidence, and always be ready to adapt.
Continued from pg. 9
Pachamama at The Bailey Hotel, Cairns
Drifter Hotel, Christchurch
Rocco at The Riley Hotel, Cairns
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20 Years and 2.5 Million Guests
AT THE GRAND BY SKYCITY
Accor has reached a significant milestone in its sustainability journey, with more than 200 hotels now eco-certified.
STo every team member, past and present, who has contributed to this journey, thank you for your dedication and passion. And to our guests, we are deeply grateful for your support over the years.
ince opening its doors, the hotel has welcomed around 2.5 million guests, equating to more than 29 million days of service provided by its dedicated team.
The renowned architectural firm Warren and Mahoney designed the hotel, which has long stood out in Auckland’s luxury accommodation landscape. Over the years, it has hosted some of the world’s best chefs, including Peter Gordon and Sean Connolly.
Currently, The Grand by SkyCity continues to offer a diverse culinary experience with restaurants such as Metita, which offers Pacific-inspired dishes by chef Michael Meredith; MASU by Nic Watt, a modern Japanese robata-style restaurant; and Cassia, a modern Indian offering from celebrated chef Sid Sahrawat.
“Twenty years is an incredible milestone, and we couldn’t have done it without our amazing team, fantastic guests and suppliers. From the moment we opened our doors, our mission has been to create unforgettable experiences through exceptional service, luxurious stays, and world-class dining,” said David Allott, SkyCity General Manager Hospitality.
“To every team member, past and present, who has contributed to this journey, thank you for your
dedication and passion. And to our guests, we are deeply grateful for your support over the years. We look forward to welcoming even more visitors and continuing to elevate our hospitality for years to come.”
Beyond its luxury offerings, The Grand by SkyCity has also been a leader in sustainability. The hotel’s eco-friendly initiatives, including energy-efficient lighting, water conservation measures, and waste reduction programs, have earned it the prestigious Green Globe Certification, which recognises its commitment to sustainable tourism and hospitality practices.
Numerous industry accolades have reinforced its reputation for excellence. In 2020, The Grand by SkyCity was named Oceania’s Leading Business Hotel at the World Travel Awards, an honour it first received in 2013 as New Zealand’s Leading Business Hotel.
With the New Zealand International Convention Centre (NZICC) set to open next year, The Grand by SkyCity is poised to welcome even more visitors.
As one of Auckland’s premier hotels, it has remained an essential part of the city’s tourism and hospitality landscape and is committed to delivering excellence for years to come. l
Luminous on Anzac
When Chris Dickinson saw the site for what is now Luminous on Anzac, he knew they could create something extraordinary.
Chris Dickinson
Living, who has recently put the Luminous star on Ponsonby’s Hotel Fitzroy and opened three stunning loft apartments on High Street in Auckland CBD. “This is just the beginning of our journey as we grow the brand,” he explained.
chance to create a true flagship from the ground up rather than rebadge
Transforming a heritage building always comes with challenges, but it also brings incredible character. The oversized two-bedroom penthouses with designer kitchens, laundries, and all-inclusive offerings set it apart
penthouse ceilings on the top floor
Continued on pg. 19
Continued from pg. 16
Luminous is just getting started and with Luminous on Anzac as their flagship and poster child, the luxury brand is just getting started. With the right opportunities, Dickinson said he knows they can take things even further, pushing the boundaries of luxury and redefining what boutique hospitality can be.
while introducing modern elegance to the suites. They partnered with the talented Hayley Dryland of August & Co. Design, who helped bring their vision to life.
“Lucky for me, Hayley and I share the same love for the colours green, teal, and pink, so the creative process has been quite seamless,” said Dickinson.
Design highlights include framed glass double doors that flood the front suites with natural light, original wooden loft ceilings in the top-floor suites, and full-height atriums planted with native King Fern, Ponga trees and a lone Japanese Maple, which add a calming and inspired touch. All eight penthouse suites, which range in size from 140 to 190 square meters, feature full designer kitchens with matt black cabinetry, bronze splashbacks, and natural deep green marble benchtops.
Dickinson said heritage buildings always come with surprises. One of their biggest challenges was the rear side of the building, which had limited natural light. “Instead of fighting it, we embraced it creating a warm, cocooned atmosphere with ambient lighting, creative styling, and bespoke Stu Robertson artworks that enhance the in-room experience.”
Every Luminous Living property delivers an all-inclusive hospitality experience, and Luminous on Anzac takes that to the next level. Guests are welcomed with a refreshment on arrival, and their mini-bar is stocked with all-glass premium drinks,
snacks, Illy Italian coffee, and T2 teas, which are all complimentary.
The ground-floor’s ‘Room of Requirements’ offers guests refreshments and hors d’oeuvres in the evening. A gourmet breakfast served in-room is included as well. Valet parking is taken care of by the team, ensuring a seamless luxury experience from start to finish. “It’s all about anticipating our guests’ needs before they even arrive,” he said. “From having their favourite vinyl records waiting in their suite to a keyless, paperless check-in (no one wants to sign forms after a long journey), we focus on effortless luxury.”
Each suite is equipped with stateof-the-art tablet-controlled services, and their team is available 24/7 to organise anything guests might need, from dry cleaning to inroom massages. For those wanting an extra touch of indulgence, a dedicated butler and chauffeur service is provided by their own Luminous Living Mercedes EQ300.
“We are absolutely guest first, and we will continue to enhance our inhouse offering to meet all guest needs without relying on third parties.”
Luminous on Anzac was created to appeal to discerning travellers who appreciate space, style, and an elevated level of service. From families wanting a home away from home, VVIP’s wanting a private buyout to corporate guests staying for extended periods. All of which will love the amenities, designer kitchens, in-suite laundries, fully stocked and tailored mini-bars, and valet parking making long stays effortless.
Given their proximity to Spark
Arena, Dickinson also sees incredible potential for hosting high-profile performers and their entourages.
“The property can be fully bought out, offering complete privacy and exclusivity across eight twobedroom suites,” he explained. “Couples looking for a luxurious penthouse retreat while in town for concerts or events will have everything they need for an unforgettable stay.”
Luminous on Anzac is their flagship location. Designed as an all-inclusive, immersive luxury experience that’s bold, playful, and sophisticated.
“High Street Lofts, on the other hand, is our answer to the serviced apartment market, catering to guests who want a stylish, home-awayfrom-home feel.”
Luminous on Anzac is pushing the boundaries in both design and service, constantly looking to raise the bar for luxury accommodation in Auckland. A highlight has been partnering with international designers like Chopard and Rivolta.
“Our team isn’t just about service, they act as personal butlers, anticipating every need and ensuring every guest feels truly looked after.”
Dickinson said the most rewarding part of bringing this project to life was breathing new life into an underutilised heritage building. “It has been incredibly fulfilling,” he said. “Seeing our vision come together, from Hayley’s incredible interior design to Stu’s curated artwork, has been amazing.”
“But the best part is still to come… watching guests walk in and immediately fall in love with the space. That’s what makes it all worth it.” l
Introducing Coronet Ridge Resort
Capstone Hotel Management has announced the rebranding of Queenstown’s Nugget Point Hotel, currently undergoing a NZD 30 million full-scale redevelopment.
The boutique 40-room will relaunch as Coronet Ridge Resort, a five-star luxury alpine retreat, and is bookable now for stays from early Q4 of 2025.
“We are proud to be working with owners New Bay Group and applaud them for this significant multi-million-dollar investment in Nugget Point’s redevelopment," said Clare Davies, Founder and Managing Director of Capstone Hotel Management.
“This level of investment demonstrates New Bay Group’s strong commitment to the tourism sector and ensures that New Zealand’s hotel inventory continues to grow. We are confident that the reimagined Coronet Ridge Resort will help to attract international leisure and business travellers and further enhance Queenstown’s appeal as a top-tier destination."
Each redesigned guest room features a private balcony or patio. At the same time, interiors will exude a sense of place, handsomely styled with soft, warm tones, timber joinery, natural textures, local landscape photography and coffee table books.
Guests will enjoy premium resort amenities, including a Roman-style spa for ultimate relaxation, elevated food and beverage experiences with
breathtaking views, state-of-the-art conference rooms, a fitness centre, squash courts, and a private cinema for an exclusive entertainment experience.
“We are excited to announce a new era of hospitality at Coronet Ridge Resort, where alpine luxury meets nature’s embrace. The complete rebranding and transformation across all rooms, suites, dining venues, and public areas will modernise Coronet Ridge to meet the highest standards for guest comfort and sophistication. We can’t wait to relaunch the resort as Queenstown’s newest sanctuary for relaxation, adventure, and rejuvenation."
Set in one of Queenstown’s most spectacular locations, Coronet Ridge Resort is perched above the Shotover River in Arthur’s Point, surrounded by breathtaking mountain landscapes. The resort is one of the closest accommodations to Coronet Peak Ski Area and is under a ten-minute drive from central Queenstown.
The new Coronet Ridge Resort Queenstown will offer visiting international and domestic travellers a luxurious and idyllic alpine escape where they can pause, reflect and reconnect with themselves and nature. Bookings are now open for stays from early Q4, 2025. l
Hotel Indigo Makes its Official New Zealand Debut IN MIDTOWN AUCKLAND
IHG Hotels & Resorts’ boutique lifestyle brand, Hotel Indigo, has made its New Zealand debut with the official opening of Hotel Indigo Auckland in Midtown on Albert Street.
The much-anticipated 225room hotel is a powerful neighbourhood storyteller. It blends rich local history, culturally inspired art, and globally influenced cuisine, creating a vibrant new destination for visitors and Aucklanders in the City of Sails.
Located on the historic site of a 1912 motor house that imported Cadillacs into New Zealand, Hotel Indigo Auckland’s design pays homage to its industrial past with an exciting mix of heritage-listed and modern architecture. Stunning interiors and gallery-quality artworks make every corner of the hotel an immersive cultural experience.
Commissioned exclusively for the hotel, acclaimed contemporary artist and photographer Stuart Robertson, known for his global art project
Peace in 10,000 Hands, has curated a bespoke photographic exhibition spanning all 25 accommodation floors.
Each level tells a distinct story of Auckland through a visual lens, capturing the fabric of the neighbourhood and its modern-day popular culture.
“We are thrilled to open New Zealand’s first neighbourhoodinspired Hotel Indigo in midtown Auckland. This boutique brand is deeply connected to the local community, and we’ve proudly woven Auckland’s rich history, art, and culture into every aspect of the hotel,” said Mathew Simister, General Manager of Hotel Indigo Auckland.
“From our uniquely designed guest rooms to our signature dining experience at Bistro Saine, we
can’t wait for guests to experience everything we have carefully curated to connect them with the neighbourhood.”
Renowned stylist Simone Haag has transformed the hotel’s lobby into a captivating showcase of local artistry, featuring handcrafted paintings, wooden sculptures, ceramics, glasswork, woven pieces, and leather creations.
Multidisciplinary artist, architect, and designer Raukura Turei has created two extraordinary installations using natural elements sourced from her ancestral land, exploring connections to gods and ancestors.
True to Hotel Indigo’s philosophy that no two properties are the same, the design of Hotel Indigo Auckland embraces the site’s
Hotel Indigo is one of the world’s leading boutique lifestyle brands, and we are excited to see its New Zealand debut in Auckland as we continue to grow IHG’s portfolio of exceptional luxury & lifestyle stay experiences in the region,
motoring heritage. The rooms feature automotive-inspired touches such as rear-view mirrors above plush king-size beds, industrial-style open wardrobes, headlamp lighting, pegboard shelving, and upholstery reminiscent of classic car interiors.
Carpets on each floor depict maps of Auckland streets, reinforcing the connection to the city while offering guests a contemporary boutique experience. The locally inspired minibar includes North Island Kokako organic drip coffee, Karma Drinks, limited-edition Flox-designed 1907 artesian water, and a tea selection from Zealong Tea Estate.
Bathrooms are elevated with premium GHD hairdryers and luxurious MARACA body and hair care amenities with a Waitematā range made exclusively in New Zealand for Hotel Indigo Auckland.
Taking centre stage of the hotel’s culinary offering is Bistro Saine, a refined yet approachable FrenchMediterranean restaurant led by Executive Chef Yutak Son, a Koreanborn, French-trained culinary talent. Rooted in seasonality and local provenance, Bistro Saine draws inspiration from Europe’s grand brasseries and the energetic dining scenes of New York, seamlessly blending timeless French techniques with modern Mediterranean influences from Southern France, Italy, and Spain.
Designed in consultation with James Ingram of leading Australian hospitality consultancy Ingram Advisory, Bistro Saine is the first of three dynamic dining concepts at
Hotel Indigo Auckland.
Guests can also look forward to Café Etiquette, a stylish café and wine bar, and The Henry, an elegant cocktail lounge evoking the chic ambiance of New York, London, and Paris.
“Hotel Indigo is one of the world’s leading boutique lifestyle brands, and we are excited to see its New Zealand debut in Auckland as we continue to grow IHG’s portfolio of exceptional luxury & lifestyle stay experiences in the region,” said Matt Tripolone, Managing DirectorAustralasia & Pacific at IHG Hotels & Resorts.
“This marks the fifth Hotel Indigo in Australasia, and we congratulate our partners at Ninety-Four Feet on this landmark development.”
As one of Auckland’s tallest buildings, Hotel Indigo Auckland boasts floor-to-ceiling windows offering breathtaking views of the city skyline and harbour. The hotel spans 27 floors of a 41-storey tower, which houses 30 exclusive residential apartments, including three stunning penthouses. Guests can also enjoy a spacious, state-of-the-art gym on Level 2 with top-tier equipment and an exclusive Reformer Pilates machine.
Ideally located near key landmarks, including the New Zealand International Convention Centre (opening February 2026), Sky Tower, SkyCity Casino, Britomart, Wynyard Quarter, and the Viaduct, Hotel Indigo Auckland offers the perfect base for business and leisure travellers. l
MEET THE MANAGER
Supporting Regional Tourism in Wellington
Before joining Ramada by Wyndham Wellington, Habib Montakim spent over two decades building a strong foundation in the hospitality industry, working across a range of wellknown hotel brands, including Wyndham Destinations South Pacific and Accor.
Throughout his career, he worked in front-ofhouse and management roles, which gave him a comprehensive understanding of what it takes to deliver outstanding guest experiences.
Today, he oversees Ramada and Microtel by Wyndham Wellington as the Cluster Hotel Manager. These two properties are part of the Marsden Hotel Group and operate as Wyndham Hotels & Resorts franchisees.
Wyndham Wellington has a fantastic reputation as a well-run property in a vibrant city, and that immediately drew Montakim in. He said that the region has grown into a cultural and culinary hotspot, and the city’s tourism offerings reflect that. He has observed a more niche tourism, from movie buffs exploring “Wellywood” to foodies discovering the city's café culture.
Events like WOW, Beervana, and the NZ Festival have been attracting visitors, and domestic travellers are taking more weekend getaways. Having two properties in close proximity, each catering to different price points, has allowed Wyndham to serve a diverse range of corporate and leisure clients, meeting their unique needs without compromise.
“Wellington has found its stride, and we’re proud to be part of its story. I initially thought this hotel had enormous potential, and I was excited about the opportunity to take it to the next level. My key priorities include driving occupancy growth, enhancing guest satisfaction, and strengthening relationships with local businesses and tourism partners,” said Montakim.
“We’re also focusing on refreshing some internal processes to increase efficiency. We’re implementing targeted marketing campaigns, staff training programs, and new
performance metrics to achieve these goals and ensure we’re always improving.”
Guest satisfaction is at the heart of everything Wyndham does, and the group has invested in ongoing training for its team, focused on guest needs and personalising their experience.
Regular feedback loops, internally and from guests, have helped them stay responsive and continuously improve. Recognising and rewarding excellent service has also been key to maintaining high morale and consistency.
“The hotel industry is evolving rapidly. Post-COVID, we’re seeing a stronger demand for meaningful, personalised experiences over traditional offerings. Sustainability is also front and centre, with more travellers choosing properties that align with their values,” he added.
“Hybrid travel, blending business and leisure, is another growing trend, and we’re tailoring our services to meet those changing needs.”
Habib Montakim
Continued from pg. 27
Montakim also highlighted the vital role of technology in today’s hospitality landscape. He said that Microtel Wellington had already implemented self-check-in kiosks to speed up and smooth out the arrival and departure experience.
The hotel has also enhanced its digital check-in and check-out options and explored app-based concierge services to offer guests greater control, flexibility, and convenience throughout their stay.
Behind the scenes, Wyndham has been optimising its property management systems and leveraging data analytics to make more informed decisions about pricing, guest preferences, and service delivery, ensuring a smarter, more responsive operation.
Despite all of this, the Montakim mentioned that an ongoing challenge in the industry has been experienced labour availability. Wyndham has been building a strong workplace culture, offering professional
development, and promoting from within to retain top talent.
“What truly sets Ramada and Microtel by Wyndham Wellington apart is our people; our team's passion, professionalism, and dedication create an experience that keeps our guests coming back.”
Economic uncertainty has been another factor, and the hotel was being cautious with budgeting while staying agile to respond to changes in demand.
At the same time, flexibility and creativity are key in today's dynamic environment. Wyndham has collaborated with event organisers to offer exclusive group packages and explore sustainable tourism initiatives to attract environmentally conscious travellers.
Additionally, the group has been actively partnering with WellingtonNZ and TIA as accommodation providers, supporting their initiatives to draw more visitors from key international markets, particularly Australia and China, to Wellington. l
What truly sets Ramada and Microtel by Wyndham Wellington apart is our people; our team's passion, professionalism, and dedication create an experience that keeps our guests coming back.
A New Era of Vegan Fine Dining
AT PULLMAN MELBOURNE ON THE PARK
Pullman Melbourne on the Park has teamed up with celebrated vegan chef, model, and author Chloe Wheatland to introduce a bold new take on gastronomy.
Unveiled at an exclusive dining experience in late March, the collaboration showcases an inventive menu that transforms locally sourced ingredients into unexpected culinary creations, engaging all the senses. The menu encourages people to see dining differently through innovative techniques and artistic presentation, offering a multi-sensory experience that surprises and delights.
Co-hosted by Wheatland and Pullman Melbourne on the Park’s Executive Chef Mihir Mandal, the launch event welcomed a select group of guests for an immersive exploration of innovative gastronomy. Beyond just a showcase of plant-based cuisine, the experience engaged all the senses, pushing the boundaries of flavour, perception, and culinary technique. Each dish was designed to surprise and challenge expectations, enhanced by evocative scents and striking visual effects.
Through interactive plating, unexpected textures, and moments of sensory discovery - like trompel’œil creations - guests were invited to rethink how they experience food. Nothing was quite as it seemed in this world of edible illusion, with each course revealing an unexpected and thought-provoking take on
modern gastronomy.
Chloe Wheatland has built a reputation for making sustainable eating more exciting, accessible, and visually engaging. Her work merges artistry and advocacy, using food as a powerful medium for education and change. Her recently published book, Chloe’s Vegan Kitchen, showcases her signature approach— crafting playful, unexpected dishes that inspire a new generation of conscious diners. Through this collaboration with Pullman, she continues to push the boundaries of plant-based cuisine, proving that sustainability can be both sophisticated and sensational.
At its core, Pullman is a brand that shapes culture, redefining hospitality with purpose. Committed to innovation and contemporary experiences, Pullman sparks conversations, challenges conventions, and engages visionary travellers in new and meaningful ways. This partnership with Chloe Wheatland transforms dining into
an immersive, multi-sensory journey that extends beyond taste to engage sight, sound, touch, and scent. The menu reflects Pullman’s progressive vision, challenging traditional approaches to dining with a thoughtprovoking and artistic approach.
Melbourne locals and visitors are invited to experience a three-course variation of Chloe Wheatland’s menu. The experience begins with Spores of the Sea, a dish featuring king oyster mushrooms, sea grapes, and chamomile-infused kohlrabi. Next is Rhythm of the Rendang, a fragrant creation where jackfruit takes center stage, complemented by saltbush and cucumber kimchi to balance the richness. The meal concludes with a decadent vegan chocolate dessert, enhanced by Chloe’s own Matcha Pistachio cream. Combining Chloe’s inventive approach to plant-based cuisine with Pullman’s dedication to contemporary hospitality, the menu offers a dining experience designed to challenge perceptions and invite guests to see dining differently. l
Bistro Saine Opens in Heart of Auckland
Auckland's dining scene welcomes a fresh addition this week with the opening of Bistro Saine on Albert Street.
The new opening promises a combination of FrenchMediterranean elegance with effortless hospitality. Drawing inspiration from the grand brasseries of Europe and the energy of New York’s dining scene, Bistro Saine is a nod to timeless French techniques and modern Mediterranean influences of Southern France, Italy, and Spain.
Bistro Saine’s menu was designed to be shared day or night and is produce-driven. It spotlights local and single producers to showcase the best of the season. Whole pigs from Northland are butchered inhouse and cured into saucisson sec, while Farmgate pork croquettes are reimagined with subtleties of wakame ketchup for an unexpected twist. Signature staples, including buttery pastas, indulgent potato dishes, and classic steak frites, are balanced with shared snacks, seafood, and salads.
At the helm of Bistro Saine is Executive Chef Yutak Son, a Koreanborn, French-trained culinary talent. With experience at Orphans Kitchen, Sidart, Black Estate, Te Motu, and Daily Bread, Yutak has developed a
deep respect for local ingredients, traditional techniques, and brings a fresh perspective on French cuisine.
"Great produce should be respected, celebrated, and transformed into dishes that feel both timeless and familiar," said Chef Yutak.
"At Bistro Saine we honour tradition and technique of French cooking, but there’s always a subtle twist—something personal from my background. We want to take people on a food journey that is fresh, seasonal, and accessible - not fine dining but classic dishes at their best."
HE LEADS A POWERHOUSE TEAM OF HOSPITALITY PROFESSIONALS, INCLUDING:
• Head Chef, Stevan Bailey – With 18 years of experience across 45 countries, most recently Executive Sous Chef at Saint Tropez in Georgia.
• Sous Chef, Zach Duxfield –Formerly of Paris Butter, where he rose from commis to head chef, and the 2024 Australasia Tapas Champion.
• Sous Chef, Aditya Medon – A
decade in top NZ kitchens, including Inca by Nic Watt and The Grove, bringing precision and expertise.
• General Manager, Joey Hickman
– A seasoned leader with over 20 years in global hospitality, including management roles at Bossi, Pasture, and The Conservatory.
• Restaurant Manager, Pierre Guillot
– Another alum of The Grove, Pierre elevates the front-of-house experience with refined service.
• Sommelier, Pierre Bernardeau
– Previously at Michelin-starred Le Gourmet de Sèze and Prism Berlin, bringing world-class wine expertise.
• Bar Manager, Harry Huxley –Formerly of Auckland’s cult favourite, Kemuri Hi-Fi, adding a creative edge to Bistro Saine’s beverage program.
The space was designed to evoke the elegance and buzz of New York, London, and Paris bistros. Bistro Saine’s interiors feature arched heritage windows, warm dark tones, and stylish detailing. The fitout is as refined as the food on the plate and the places that inspire it. A warm
From breakfast to bon soir, where specialty coffee transitions to lunch, afternoon meetings turn into a negroni or spritz aperitif, Bistro Saine will be open seven days a week for all-day dining.
welcome and exceptional service are signature parts of every experience at Bistro Saine.
James Ingram was behind Bistro Saine's concept. Ingram Advisory, one of Australia’s leading hospitality design consultants, is known for cocreating with owners and designers to deliver iconic venues. Ingram’s notable collaborations include Hawke’s Brewing (The Lucky Prawn), Etymon’s LouLou, Merivale’s Coogee Pavilion, Freds & Charlie Parkers, Queen Chow, Solotel’s Barangaroo House, and his own Sydney establishment, The Dry Dock Public House and Dining Room.
From breakfast to bon soir, where specialty coffee transitions to lunch, afternoon meetings turn into a negroni or spritz aperitif, Bistro Saine will be open seven days a week for all-day dining.
Bistro Saine is the first of three exciting venues opening at 51 Albert Street. The others are Café Etiquette, a café and wine bar, and The Henry, a sophisticated cocktail lounge. Housed within a beautifully restored heritage building, formerly Dexter and Crozier’s The Motor House (New Zealand’s first Cadillac importer), Bistro Saine is part of the new boutique Hotel Indigo Auckland. l
Charley Noble Lands Auckland Residency
SO/ Auckland is proud to host iconic Wellington’s, Charley Noble, in an exciting restaurant residency at SO/ Auckland this May for three nights, from 0103 May.
The Charley Noble x SO/ Auckland Takeover will treat Auckland diners to a fully immersive dinnertime takeover, 15-floors above Auckland City, at SO/ Auckland’s Harbour Society.
A full a la carte menu of Charley Noble’s wood-fired dishes will be available. Guests can choose from Charley Noble’s award-winning classics, as if lifted directly from their Wellington grill, alongside unique dishes crafted specifically for the takeover.
MENU HIGHLIGHTS INCLUDE:
• Prawn and Crab Bisque — a Charley Noble classic, served with brandy creme
• Pigs Tail Salad — an iconic salad with pomegranate, walnuts
• Free-range Spatchcock — straight from the rotisserie, with panzanella salad
Guests can enjoy meats from near and far, straight from the grill, including house local dry-aged red meat cuts, fish steaks, Japanese wagyu, and lumina lamb backstrap. Raw starters include classic steak tartare or cured salmon. There’s a signature taramasalata, chicken liver
parfait and house-smoked salmon served with fire-grilled flatbread to share. Vegetarians and pescatarians will delight in spaghetti, cauliflower steaks and market fish.
Charley Noble will suggest a wine pairing menu, alongside Harbour Society’s extensive list of boutique local and international wines by the glass and bottle.
Geordie McLachlan of Charley Noble will lead the kitchen team, flying from Wellington for the takeover. McLachlan, Chef Paul Hoather, and Chef Roy Giam of SO/ Auckland collaborated on the menu.
Harbour Society’s open woodfire kitchen gives diners an upclose glimpse into the cooking. At the heart of the cooking is SO/ Auckland’s mānuka wood-fire oven: a local twist on a classic technique.
A love for wood-fired cuisine is what unites Charley Noble and SO/ Auckland’s Harbour Society: “Our mānuka oven, sweeping view of Waitematā Harbour and Charley Nobles’ knack for grilled dishes? It’s a perfect pairing,” notes Roy Giam, Director of Culinary at SO/ Auckland. “We’re proud to have the Charley Noble team join us in Auckland to do what we love most.”
"Early in my career, I was taught that calm chefs make beautiful food. When you have great talent in your team and top-quality produce, you achieve even greater heights," said Geordie McLachlan.
"As a result, we have these dishes, selected to represent a restaurant and a collective of people that I am truly proud to know." l
MEET THE CHEF
Celebrating Kiwi Flavours with Indian Influences
Rahul Wagh moved to New Zealand from Mumbai, India, to expand his culinary skills and gain a global perspective. He has been fortunate to work with some exceptional hospitality groups, including The Oberoi and Accor Hotels in India and New Zealand.
“Cooking has always been more than a job for me — it’s a passion rooted in a love for natural, native ingredients and the thrill of transforming them into something beautiful on the plate. There’s nothing more rewarding than watching guests truly enjoy what you’ve created,” said Wagh, head chef at Castaways Resort.
“Innovation is at the heart of my cooking — I love using bold combinations and refined presentation to surprise and delight guests. I see each dish as a story, a way to express culture and creativity, while highlighting New Zealand’s rich culinary diversity.”
His style has blended modern European techniques with Kiwi flavours, often infused with subtle Indian influences. He has a great passion for working with fresh, locally sourced produce and letting the ingredients speak for themselves.
Lately, Wagh has been exploring the use of Indigenous New Zealand ingredients in modern European dishes at the Castaways Restaurant & Bar.
Situated on the clifftops of Karioitahi Beach, the restaurant offers breathtaking panoramic views of the sun setting over the beautiful west coast. The menu has been thoughtfully crafted to showcase the best of New Zealand's local produce, ensuring a
memorable dining experience.
One of his recent highlights was a reimagined duck dish infused with horopito, paired with a kumara purée, and finished with pickled kawakawa berries. He said it was an elegant and innovative way to celebrate native flavours while delivering something unique to diners.
“Food is one of the most potent ways to connect people, cultures, and stories. For me, every dish is more than a meal — it’s a reflection of my heritage, imagination, and emotion. I’m always looking forward to sharing that passion with others.”
Wagh also highlighted that a significant challenge facing the industry today was the shortage of skilled and committed chefs. High turnover and a lack of experience have made it tough to maintain consistency and quality.
He added that the industry demands hard work, passion, and perseverance, and although it was not easy, it was incredibly fulfilling for those who genuinely love it.
questions, and never stop pushing yourself to improve. If you love what you do, the rewards will follow.”
“Be prepared to work hard and stay curious. The kitchen is an amazing place to learn—not just about food but also about discipline, teamwork, and resilience. Stay humble, ask
Wagh’s long-term dream is to open his own restaurant, a space that reflects his culinary philosophy and creativity.
“I’m taking steady steps toward that goal and excited about the future.” l
Authentic Italian Delicacies
