Sharon Hirschowitz is the editor of the ILHA's magazine, Luxury Hoteliers, and is involved in content creation across all of the ILHA's platforms. She heads up the curation of the ILHA's INSPIRE conference, taking place internationally, as well as in the United States, creating the agenda and securing senior hospitality experts to speak on trending topics. As fashion editor, she was part of the launch team for the South African edition of the New York-based InStyle magazine. Prior to that, she was involved in the conception, production, styling and art direction of all instore posters, magazine ads, mailers, and television ads for Truworths, a South African department store with multiple brands, and took part in the Rooi Rose Supermodel event as a sponsor, covering it in the inhouse magazine. She has a BA English and Journalism diploma from the University of Cape Town.
Enter Sébastien Roelly, a name that resonates with culinary enthusiasts seeking an extraordinary dining experience. With a career spanning over 25 years, Roelly’s impressive training and collaboration with acclaimed chefs have solidified his position as a true luminary in the realm of culinary artistry. Join us as we explore the remarkable journey of this French-trained virtuoso and his current role as the Executive Chef at the renowned Whiteface Lodge in Lake Placid, New York.
Sonja Chase talks about what sets their hotel apart in terms of customer experience and amenities. She also shares the hotel’s approach to handling guest complaints, sustainability initiatives, employee training, and plans for future expansion and improvement. With a focus on providing a unique and high-quality experience to guests, the Thompson and tommie Austin aim to become a proud asset to the community in Austin.
Ricardo Farinha, the Chief Commercial Officer of Savoy Signature, offers valuable insights into the brand’s past and future plans. Beginning as a small family business, Savoy Signature has evolved into a collection of six hotels, each offering distinctive and personalized experiences. With a background in project finance and public-private partnerships, Farinha brings a global perspective to his work in project management and financing at Savoy Signature.
Chelsey Leffet, a board member of the ILHA East Coast Chapter, has been recently promoted to Managing Director at HVS. She now leads the Washington, D.C. Consulting & Valuation office and is also the Director of the HVS Northeast region. Chelsey has consulted on hotels of all asset classes and development stages throughout the Mid-Atlantic region, including several hostel lodging assets.
Rika Lisslö, a board member of the ILHA East Coast Chapter, has joined the presenting and judging panel for the first season of Hotels By Design. This television series is focused on the world of “design entertainment,” delving into the realms of industrial design, architecture, interior design, landscapes, and gardens. Rika Lisslö is a key figure in the show, sharing her expertise as both a presenter and judge.
Shannon Knapp shares her inspiration for a career in hospitality as well as her approach to ensuring each of the 400+ properties in the Leading Hotels of the World portfolio maintain their high standards of quality and service the company is known for. She also discusses how LHW balances individuality and character with the need for consistency, emerging trends in the luxury travel industry and the steps member hotels are taking to reduce their environmental impact.
The International Luxury Hotel Association’s East Coast Chapter recently hosted a meetup at the newly renovated Kimpton Epic Area 31 in Miami, Florida, which was well attended despite the approaching tropical storm. Guests from the luxury hospitality, spa, and wellness industries enjoyed networking, sharing best practices, and new ideas in a beautiful setting with refreshing cocktails and breathtaking views of Miami Beach.
The International Luxury Hotel Association’s East Coast Chapter recently hosted a successful meetup at the Kimpton Epic in Miami, Florida. Despite the weather conditions with a tropical storm approaching the meetup was well attended and the atmosphere was energizing.
Mark Durliat, CEO and co-founder of Grace Bay Resorts, talks about his career in real estate development and hospitality, the advantages of Turks and Caicos for US vacation home buyers, ensuring profitable exceptional guest experience, the development process for Rock House, and updates on upcoming projects.
In this exclusive interview, we speak with Daniela Trovato, Regional Vice President and General Manager of Four Seasons Hotel and Residences at The Surf Club, who is responsible for managing the day-to-day operations of this iconic hotel and providing guidance for three additional distinctive South Florida properties.
Our conversation with Rebecca Hubbard covers a range of topics including valuable lessons learned throughout their career such as the importance of relationships, continuous learning, and purposeful conviction. She shares her approach to overcoming challenges faced during a $140M hotel renovation and her commitment to providing exceptional service for guests. We also explore Becky’s involvement with important industry organizations and their response to the Covid-19 pandemic.
The Elms Hotel & Spa, a historic Missouri landmark, has undergone a renovation and now offers guests an exquisite blend of modern amenities and original design elements. Among its unique offerings, the hotel is renowned for its iconic paranormal tours, which have gained popularity since it was featured on SyFy’s Ghost Hunters in 2013.
Eric Gavin discusses how Pyramid Luxury & Lifestyle hotels set themselves apart in a competitive market, their approach to ensuring consistency in guest experience, their talent development and retention strategy, how they stay on top of industry trends, and future plans for expanding their hotel portfolio.
Claudia Adriana shares how Andaz San Diego prepares for the peak foodie season in April by increasing events and activations on the rooftop, incorporating specialty menus at its restaurants, and providing prime access for guests to explore even more culinary options in the vibrant Gaslamp District.
Two Michelin starred Chef Arnaud Faye shares how he has preserved The Christopher Hotel in St.Barth’s connection to the French Riviera with his Mediterranean menu and relaxed European vibe at the hotel’s RIVYERA restaurant.
Alper Pztok talks about how working in various cultures has influenced their approach to managing staff and guests. He also discusses the inspiration behind the recent room redesign and the unique features of the Presidential Suite.
In this insightful interview, Michael regales us with the fascinating history of this legendary property, the inspiration behind the extensive renovation, and the exciting new programs and initiatives that have been introduced to entice both the local community and travelers alike. We also delve into the delectable culinary experiences on offer, and discover some of the highlights of the grand reopening of this illustrious landmark.
Donte Johnson is a successful hospitality professional and a native of Washington D.C. After graduating from Saint Peter’s University, he started his career with Kimpton Hotels & Restaurants where he held various positions including concierge, director of guest services, area revenue manager, and assistant general manager.
A bullish outlook towards the next year as luxury travel continues to thrive. Lisa Bush on keeping Thompson Nashville relevant and group travel trends and predictions for 2023.
I see more Americans are in search of more culture-filled experiences. It’s not just about fancy stays or first-class commercial flights to major cities you’ve seen in Hollywood movies. Luxury travel is also no longer limited to one socioeconomic group of people. Social media has opened the floodgates and exposed luxury experiences to a larger audience.
As the leader of JLL’s global hotel research platform, Zach tracks industry trends in the Americas, Asia Pacific, and EMEA and spearheads the data acquisition strategy for the hotels and hospitality group. He shares his insight on the increase in the volume of real estate investment transactions in the luxury sector, the growth of international travel and the global investment outlook for 2023.
Angie Clifton talks about the value of empathy, honesty and transparency in leadership, empowering her team to do their best work while creating a culture of growth and innovation.
The hotel food and beverage industry is in a constant state of flux, always adapting to the latest trends and consumer demands. As we head into 2023, the industry is poised for exciting changes driven by nostalgia, sustainability, health, and innovation. From a resurgence of classic flavors and dishes, to a focus on locally sourced ingredients, to a continued emphasis on wellness, to the quest for unique and memorable dining experiences, these trends are all about creating a one-of-a-kind experience for guests.
The high-powered conference included immersive and engaging elements to help elevate its programming even further. Encore served as the strategic production partner, enhancing the event’s impact with a high level of execution. The team transformed the stage with a striking LED wall that reinforced the speakers’ messaging and enabled greater audience engagement during each panel via its Chime Live app, which connected in-person and virtual participants with opportunities to network, watch sessions, and learn more about the featured speakers and products.
Post-pandemic travel continues to thrive, proving to be fairly resilient to inflation. Development is still robust but is complex, with projects difficult to finance and rising interest rates.
After a great deal of soul searching, W is preparing to reveal its evolved persona and expand into Prague, Budapest, Sydney, Macau – Studio City and Milan.
La Société Bar & Café at the Hyatt Regency San Francisco Downtown Soma. Photo credit to Christine Gatti.
The hotel food and beverage industry is in a constant state of flux, always adapting to the latest trends and consumer demands. As we head into 2023, the industry is poised for exciting changes driven by nostalgia, sustainability, health, and innovation. From a resurgence of classic flavors and dishes, to a focus on locally sourced ingredients, to a continued emphasis on wellness, to the quest for unique and memorable dining experiences, these trends are all about creating a one-of-a-kind experience for guests. To get a pulse on what’s in store for the industry in 2023, we asked top hospitality experts for their insights on the most impactful food and beverage trends.
“I couldn’t be more excited about what’s to come for our restaurants and bars in 2023.”
Patrick Yumul, Chief Executive Officer, TableOne Hospitality
Xperience Culture
“I am anticipating the continuation of “big experience restaurants” where entertainment is ingrained in the overall program – a la theatrical elements. We want our guests to be transported like they’ve never been before – not only by the environment but by the food – and as a result, restaurants will continue to blur the lines between dinner and theatre. A perfect example of this is that I strongly believe we will see piano bars and supper clubs continue to emerge around the country.
High density city centers will elevate the restaurant and bar offerings – making dining options less tourist driven and more desirable for locals and employees. Having witnessed the amazing transformation that Tishman Speyer drove for New York City’s Rockefeller Center with the programming of restaurants like Le Rock, Pebble Bar, Lodi and Naro, I believe that other developers will follow suit across the country.
Separately, but interesting as well, due to the pandemic, we saw a lot of top talent leaving major metro areas to settle into suburbs and neighborhoods that were “off the beaten path.” As a result, these communities will benefit from the creativity and passion that these chefs and restaurateurs bring to elevate the local dining scene.
Through creative tech applications like Chat GPT and AI, I believe chefs, restaurateurs, and makers of all types will introduce these apps to into the customer journey.
New Culinary Directions
I am still anticipating Peruvian cuisine to take America by storm. This country is so special and has really benefitted from its bounty of local product. The flavors and techniques from this region are bold, diverse, delicious and highly addictive.
I also have my eye on Ethiopian cuisine. While already popular in some communities throughout the U.S., I think we will see it grow even more. It’s a great communal dining experience with spice and character.” Patrick Yumul, Chief Executive Officer, TableOne Hospitality
“A food and beverage trend we’ve found to be popular is a rise in Filipino influences in cuisine. The diverse flavors of the Hawaiian Islands is made from various heritages, including a strong Filipino community. Our menu at Japengo celebrates many flavors of the Pacific Rim and has recently introduced new dishes and cocktails that put the spotlight on Filipino flavors, fruits and vegetables. Our new Warm Eggplant & Shrimp Salad is a modern take on a dish that was inspired by a classic Filipino dish. It includes bagoong, a well-known fermented shrimp paste, alongside aromatic garlic, onion and tomato – ingredients that are considered the holy trinity or a version of a mirepoix in Filipino cuisine. New on Japengo’s cocktail list is our version of the paloma, which combines patron silver with Philippine lime in our Calamansi Paloma and the Kai Colada that uses and the well-known Pandan fruit.” Chef Gevin Utrillo, Executive Chef at Hyatt Regency Maui Resort and Spa
Eating for Wellness
The healthy and lifestyle eating trend continues and has actually evolved into the day to day eating pattern of our guests at Omni Hotels & Resorts. Omni’s menus across the brand now include food categories such as gluten free, vegan, dairy free and plant proteins. These options use to be an after thought but now it is a must have in 2023. Single-origin, clean, and ethically sourced foods are also in continued high demand as guests want to know both the origin story as well as the preparation of their food. Omni Hotels & Resorts created their own ethically sourced, single-origin coffee – “Stance”. Stance Coffee is a great tasting, high-quality coffee built on a commitment of sustainability and innovation. In the beverage space, we have more guests willing to pay more for high end ultra-premium tiered wines and spirits. Two specific categories which stand out are bio-dynamic wines and premium sipping tequilas. On the other end of the spectrum are more guests who are committing themselves to a NA lifestyle and who are looking for the craft cocktail experience without the hangover.” Devin Burns, Vice President, Rooms and Food & Beverage, Omni Hotels & Resorts
“Plant-based meals and restaurants are becoming increasingly popular. Putting vegetables and plant-based food items at the forefront of the dish versus it being a side like before is better for us healthwise, the planet and animals. Meat has been the focus for so long, but there’s so much room to explore what can be done with plant-based dishes. At NoMo Kitchen, we put plant-based meals at the forefront of our menu during brunch, lunch and dinner. A majority of our brunch dishes are served vegan or gluten-free, making each one healthy and delicious. Our burrata and salads are also made with all-natural ingredients such as watercress and Asian pears to help guests explore an all-natural New York City dining experience.” Iwona Lukza and Chef Evan Bergman, Director of Food and Beverage and Executive Chef at NoMo SoHo
Sycamore Vino Cucina at Middle Eight
“Consumers are increasingly conscious of the connection that food and drink have to their health as well as the wellbeing of the planet,” said Gary Lee, executive chef of London’s Sycamore Vino Cucina, located within Middle Eight, a member of Preferred Hotels & Resorts’ L.V.X. Collection. “We continue to see growth in demand for sustainable, seasonal ingredients from low-carbon footprint suppliers, natural wines, and low-ABV and alcohol-free alternatives to drinking. We are also seeing a growing interest in global cuisines, such as African fusion, which relies on a plant-forward approach and traditional spices. It is exciting to see how restaurants are meeting these demands with high-quality dining experiences that are both mindful and flavourful.”
Shopping Directly at the Farm
Given inflation and the outrageous price gouging of home staples like eggs, butter, etc., Chris Antonio, General Manager at Rest Co, in Sullivan Catskills in NY predicts locals and tourists shopping directly at farms and farmer stands. Meyers Century Farm’s stand in Jeffersonville is an adorable spot that is much more affordable than local retailers’ markups, and it only makes sense to buy directly from the source.
Cocktail Creation using Foraged Ingredients
Chris lives on Swiss Hill and has an abundance of ramps and wild leeks. Given his bartending background and love for classical cocktails, he’ll be experimenting with infusing gin with ramps to make the perfect Gibson. A sweet pickle ramp garnish is the cherry on the top!
Mood Victuals
“Given the legalization of Cannabis, hemp leaves are making a pronounced debut in cocktail garnishes. The flavors of shiso and mellow mint are showcased in tasty leaves and certainly elevate a cocktail.” Chris Antonio, General Manager at Rest Co. in Sullivan Catskills in NY
“Epicurean food is more delicious paired with the right wine: Imagine the mind-blowing deliciousness of a skilled match-up of expertly prepped food and top-shelf cannabis. Limewood at Claremont Club & Spa in partnership with Cultivating Spirits proudly launched the Enlightened Dinner Series two years ago. CashoM’s Philip Wolf serves as the evening’s Master of Ceremonies. Guests are seated at community-inspired long tables, where they enjoy cannabis strains that epitomize the terroir of Northern California.” Chef Joseph Paire, Executive Chef, Claremont Club & Spa, A Fairmont Hotel
If 2022 was the year of the non-alcoholic cocktail, 2023 will be the year of the functional and/or nootropic cocktails. I think we will see a rise in cocktail offerings that can enhance mood and spirit using ingredients like adaptogens and botanicals that will provide a health benefit with some added bliss. Patrick Yumul, Chief Executive Officer, TableOne Hospitality
The New Nostalgia
“I believe food trends for 2023 will be strongly focused on clean, healthy, and nostalgic eating. There is a movement for whole ingredient substitutes such as honey instead of sugar and different beans replacing animal-based proteins and preserved foods. For example, here on property at Canoe Place Inn and Cottages, the Fava Bean Hummus is one of our best-sellers. We also confit and quick pickle our vegetables, so no good food ever goes to waste.
To bring back nostalgic meals, Canoe Place is launching, ‘Throwback Thursday’s’ to highlight almost century old recipes with simple and familiar dishes, including a Duck a l’orance and Lobster Thermidore. With a rise in desire for a healthier lifestyle since Covid, consumers are more thoughtful about what ingredients are in their food and looking for fewer and more nutritious ingredients that will ultimately make the dish.” Executive Chef Ülfet Ralph at Canoe Place Inn and Cottages
Crafting Stories
Kimpton Seafire Resort & Spa’s Library by the Sea bar
“At Kimpton Restaurants & Bars, we’re eyeing emerging trends in the industry but also looking to our own culinary and bar talent to drive what’s next. If the last few years have showed us anything, people want to feel like they make the most of their time out and about. They want to be entertained. They want to have a memorable experience. We’re encouraging our restaurants and bars to get creative on that front and see appetite for experiential, intimate cocktail bars, like our story-driven cocktail menu at Library by the Sea in Grand Cayman. Our teams are constantly bringing something new and exciting to each destination that we are in. Something that you look at and say, ‘I’ve got to try this.’” Scott Gingerich, SVP, Restaurants & Bars at Kimpton Hotels & Restaurants
“At Crescent Restaurant Group we focus on all trends, but the main is the trend of unique guest experiences. We want to ensure that our guests have unforgettable experiences at our restaurants and venues, so we focus on full-property food and beverage activations that will differentiate us from the norm. Working on key team training, partnerships with great beverage partners and guest facing technology we can ensure a seamless approach to this unique experience methodology. Throughout the pandemic we understood that our chance to capture internal and external guests came down to the “1st Date” between our restaurants and venues and diners so we needed to be able to not only be creative and unique for our guests but also fail fast and explore new ideas weekly. We curate unforgettable restaurants and venues for our properties and continue to ideate new ways to excite and intrigue our guests which is paramount for success in this day for food and beverage. Arrival welcome drinks, pop up cocoa bars, hallway wine tasting and random cooking demonstrations are all successful ideas to elevate the overall experience.” Alfio Celia, Vice President of Crescent Restaurant Group
The all-inclusive model is proving to be very resilient as Playa moves out of the pandemic and into the future, with sights on Europe, Saudia Arabia, and beyond.
The International Luxury Hotel Association sat down with Jasen Lew to discuss his vision for the future of guest engagement, communication, and messaging in luxury hospitality, and how Glowing.io can support each hotel’s unique goals.
Three generations of family hospitality leadership managing historic properties were built on the founding principle of ‘building things that last and preserving things that matter.’
At The Ritz-Carlton New York, NoMad there is over 10,000 square feet of indoor and outdoor event space filled with natural light, city views and impeccable décor.
Navigating an extensive renovation project during the pandemic along with challenges attracting and retaining team members were just a couple of the issues Bob Gregson focused on the last couple of years.
ennifer Barnwell talks about how independent hotels are answering the call for deeper, more meaningful travel along with their growing hotel membership and benefits as they expand their value offering for members.
I’m the fourth generation of my family to work in hotels. I was born in a hotel, and I lived my entire life as a kid in the hotel with staff that cared so much about me. So it was obvious that I would pursue a life in hotels. There were some distractions: my older brother had a model train which he drove through different landscapes and I said to myself: “This is great, I need to be a locomotive driver, because I could have a frequent change of scenery, which was something that I felt I needed to have in the future – but I realised that I could this in the hotel sector.
The return of group business and weddings as travel opens up and their multimillion-dollar renovations with a Grotto Bar hidden amongst two waterfalls inside a swim-through cave.
DE&I initiatives across all business levels, attracting talent by thinking differently and creating a realistic roadmap for opening a hotel during Covid.
Chris Gabaldon, Senior Vice President, Luxury Brands, Marriott International opened the International Luxury Hotel Association’s INSPIRE conference at the Fairmont Santa Monica, California at the end of last year.
Quick to respond to the change in consumer behavior during the pandemic, Stay One Degree focused on personalized local experiences and curating specialized packages with Mandarin Oriental in Miami. Guests are requesting longer stays and travel is anticipated to rebound strongly in 2022 with bucket-list trips, family gatherings and FOLO.
Oswell talks about the strength of the Bahamian spirit though the challenges of the pandemic and the importance of empathy, adaptability, listening, learning and innovation to ensure her team feels supported and valued.
. Cheeca has a wellness program featuring water aerobics classes as well as traditional yoga. To cater to the increasing trend of wellbeing, we are adding additional yoga classes, bringing our offerings up to 7 days a week.
Andrews is a former modern dancer, studying dance at Cornell University and choreographed and performed new works in New York City for many years. Her hospitality career began as a front desk agent at 60 Thompson (now SIXTY SoHo) where she moved her way up the ranks to General Manager over the course of ten years. She has since held General Manager roles at multiple boutique hotel properties where she combines her passions and expertise in luxury hospitality, creativity and art.
The role of revenue management has been transformed as it leads the hotel industry out of the pandemic, alongside technology. Arshad Mohan explores new best practices, changes within consumer relationships, and the need for hotels to control their own distribution network.
Company culture and employee satisfaction are high on the agenda as Vincente Jarmillo talks about keeping employees engaged and invested in growing their career with Accor.
As technology innovations lead the way out of the pandemic, David Goldstone tells us how their strategy made them stronger and more customer-focused, while introducing new tech services and solutions that will add to the guest experience.
Necker Island has recently completed a full renovation after the destruction of hurricane Irma and is ready to bounce back after the pandemic with safety protocols and a dream destination folks have been looking forward to after a long hard year.
Customer service, programming and setting your brand apart from the noise are imperative to creating a successful message. Colin Cowie talks about the return of celebrations and his latest book, The Gold Standard: Giving your Customers What They Didn’t Know They Wanted.
As European Chapter Head of the International Luxury hotel Association and founder of Global Asset Solutions, which provides hotel asset management for 50+ hotels worldwide, Alex shares his insight on how to optimize operations and capital efficiencies of hotels to drive revenue and investment returns for owners and investors.
Patrick shares his experience dealing with the challenges of the last year and how wellness and mental health are now essential as we emerge out of scarcity and relearn how to connect.
The Spa at Sea Island is a Forbes Five-Star destination resort in Georgia, US that has an award-winning 65,000 square-foot spa and fitness center and is the only resort in the world to have received four Forbes Five-Star awards for 13 consecutive years.
Fairmont Empress Hotel sits proudly at the centre of culture and history in Victoria, British Columbia. This is the best of all worlds – where contrast meets distinction, opulence blends harmoniously with the understated and fabled history meshes with contemporary affairs. One of the oldest hotels in Victoria and a National Historic Site built in 1908, this grand dame is an alluring blend of classic and contemporary, vintage and cutting-edge.
Kempinski Hotels have moved with agility and flexibility during the pandemic to minimize the impact on both business and staff as well as build a strategic plan for the future. Amanda talks about how they have remained engaged with their guests and the opening of Kempinski Palace Engelberg in June.
Patrick shares his experience dealing with the challenges of the last year and how wellness and mental health are now essential as we emerge out of scarcity and relearn how to connect.
A positive view of the return of leisure travel as Europe still battles the pandemic and unpredictable markets. However, it is clear that although consumer behavior has changed, there is strong demand as soon as it is possible to travel.
LHW recently announced the addition of eight new members to their portfolio and has an anticipated 13 new builds across the world in 2021. Shannon Knapp is optimistic about the recovery of luxury travel and tells us about where she is seeing demand and how the pandemic has influenced consumer behavior.
Anguilla has been protected from COVID by creating a bubble and closing their borders. While this held the pandemic at bay it has consequences for the travel industry. Diego Angarita tells us how they have weathered the storm and are positive for the future.
Hilton launched their CleanStay this summer and has focused on meeting the ever-changing needs of their guests, introducing WorkSpaces by Hilton for those that need a quiet alternative to home. Nils-Arne also talks about exciting new projects in the pipeline and the long term influence the pandemic will have on luxury travel.
Javier expands on new projects they are working on in Dubai, France, and London, as well as a resort project in Sardinia, reminding us that the attention needs to be on how design facilitates a superior guest experience, and not just on the design itself.
Vishal patel
Shares how sensei has created a
Personalized
Approach to caring for their guests’ healthcare interests with a science
Backed research
And data approach.
A glimpse to the future as WorldHotels creates unique and meaningful experiences for their guests, identifying seven different types of travelers where every individual’s story is heard.
Niamh tells us how Rosewood has prioritized the shifting needs of guests, creating virtual support programs, wellness sabbaticals interwoven with workcations, and a 24-hour intensive immersion program designed to reset one’s circadian rhythm and promote sleep.
Staying safe and following the CDC and WHO guidelines, along with those of the CIty of Chicago and State of Illinois, have allowed the Kimpton Gray to stay open and still tap into their creativity.
Mia talks about gaining the consumer’s trust and seizing the opportunity to reimagine your hotel wellness offerings to offer a personalized experience that meets everyone’s desires while also ensuring ROI.
Feisal gives an indepth look at how Hilton has been rising to the challenges of the pandemic, the policies and procedures they have put in place to make their guests and staff feel safe as well as their Hilton EventReady program for event planners.
Roxie will be doing a sound healing meditative experience at the International Luxury Hotel Association’s INSPIRE2020 Conference. She tells us about the roots of her practice and how she is sharing her art with hotels and her virtual audience.
Hospitality will always be about doing things that make guests happily return. We believe that technology is an important variable in that guest satisfaction equation.
Russell joined HVS in 1995 and was appointed managing director in 1996, becoming chairman in 2012. He has received a Lifetime Achievement Award from HOSPA, the hospitality professionals’ association, in 2011, and the ‘Hall of Fame’ Lifetime Achievement Award at the Hot.E hotel investment conference in London in 2017. He shares his thoughts on the long term effects of the pandemic and strategies to survive.
We worked very hard with our hotel teams to be able to ensure that despite the fact that our safety protocols would have been crucial to a successful reopening, the guest experience would not be inferior because of those protocols.
Anna is the “Wellness Pioneer” of the Six Senses brand and talks to us about how they have pivoted their wellbeing programs to reach their guests while at home and create a blueprint for the future.
Jeff David’s survival strategy has many layers, taking the austere measures necessary to thrive during a pandemic while also remaining mindful of their staff, community and brand DNA.
When the borders to the Maldives closed Jason and his team decided to use the time to take advantage of their setting and get creative with some innovative projects that include sustainable superfood gardening, a jungle gymnasium, “Cluckinghampalace” and more.
Mathias gives us an insight into the thoughtful process behind their reopening strategies and the creative initiatives they have put in place to reduce costs and take care of their staff.
Nicolas talks about how his staff are prepared to provide exemplary service while following new safety protocols, and the Integrated Medical Immune Support Immersion at their Holistic Wellness Centre, led by highly trained physicians.
Taj Hotels, a subsidiary of the Indian Hotels Company, expanded into the Middle East with the opening of its second hotel, Taj Jumeirah Lakes Towers. Stephen Meredith tells us how the 200 room hotel with views of the Emirates Golf Club, Dubai Marina and the Arabian Gulf, are prepared and ready for their guests.
The International Luxury Hotel Association’s NorthEast Chapter hosted a webinar on The Future of Design where they discussed how they have had to respond to the crisis in current projects and adapt with innovative solutions and technologies while placing a renewed value on vendor relationships as we all face a pandemic reality.
Brands need to stay connected to their community by building trust and engaging with their guests each step of the journey. Safety is key and investment in technology is essential as contactless solutions, AI and loyalty based programs determine success.
Elizabeth reinvented the Las Vegas culinary scene, transforming it into a lively experience with celebrity chefs and world-class dining. Her clients include New York’s Rainbow Room, Montage Resorts, Ritz Carlton Hotels and Resorts, Netjets, Celebrity Cruises, Trump Casinos, and Viceroy Hotels, to mention a few. She also moderated The International Luxury Hotel Association’s webinar on the Future of F&B, facilitating a discussion with experts on real-life challenges in an unprecedented time.
Offering guests a sanctuary that is safe but still retains the DNA of the Aman brand is at the forefront of the group’s philosophy as they navigate the new travel landscape. Advice: your staff are at the center of everything you do. Focus on the elements you can control to offer genuine, heartfelt hospitality.
Habitas is using the downtime to work on its brand expansion into Mexico, Central America, Asia, and the Middle East over the next couple of years. Oliver shares the thought process behind the Habitas concept and their approach to the pandemic.
It is inspiring to see such a dynamic and purposeful approach to a catastrophic event. Sebastien talks about Chef Daniel’s generosity towards his team and first responders as his restaurants closed. He also outlines their plan for the future, with safety a priority and innovative ideas to keep guests entertained.
As former chief operating officer for Nobu Restaurants and director of operations for Nobu Hotels, Santi is the opening task force manager for this global brand.
The International Luxury Hotel Association spoke with Romy Bhojwani during the COVID-19 crisis to understand how the hotel industry is being affected and what strategies he is putting in place for the future.
What factors are travelers using to determine whether it is safe to travel and how is this influencing their travel behavior? Market research by H2R Market Research gives a glimpse into the state of the traveler’s mind as they navigate their own journey through the health crisis that is having a profound affect on the luxury hotel sector.
Michelle details creative imaginings their hotels are designing so that guests can have fun while feeling safe. She talks about the last three months in travel, their Open Road Series, and what the future could possibly hold.
Six Senses Hotels Resorts Spas have been the leaders in sustainability and wellness before the concepts were on the radar as trends worth talking about in the industry. Neil goes into depth about their thought process behind the brand and their unique narrative.
Ofra’s first project was the Bellagio Hotel in Las Vegas followed by the design and construction of the Mirage Conference Center. Both had no budget nor deadline. She has since had a reality check and has done extensive work on both hotels and mixed-use projects. The ILHA asked her how COVID-19 has affected the design industry and its influence for years to come.
Brands need to stay connected to their community by building trust and engaging with their guests each step of the journey. Safety is key and investment in technology is essential as contactless solutions, AI and loyalty based programs determine success.
A glimpse into the future as COVID-19 challenges hotel design to be more sustainable and relevant, moving agiley to reflect the importance of wellness, privacy and space. David T’Kint, who has worked on some of the most prestigious hotel brands, including the Great Scotland Yard in London’s Whitehall, talks about how this will be reflected in the aesthetic experience.
Elizabeth Blau, Founder & CEO of Blau+Associates moderated the International Luxury Hotel Association’s webinar on The Future of F&B, with panelists Santi Rodriguez, Operations Director, Nobu Hotels, Sebastien Silvestri, CEO, Dinex, Steven Kamali, Founder, Hospitality House, and Daniel Hostettler, President, Relais & Châteaux, North America & Group Managing Director, OHM Collection.
Valor Hospitality has been raising the bar on guest experience, investing, owning and operating hotels worldwide that have a unique story to tell, from luxury safari lodges in Africa to the recent acquisition of the Kimpton hotel The Rouge in DC. Euan McGlashan has led the way.
Sustainability is more than a trend, it’s a way of life that the luxury hospitality industry is investing both its time and resources into towards a better future for the next generation and our planet. Arlene tells us about Club Med’s sustainability initiatives, their challenges, and the importance of having the right partners who also want to do the right thing.
The minister spoke at the International Luxury Hotel Association’s INSPIRE’19 Summit in Miami about how their new government has made tourism a priority and are attracting travelers to visit the beautiful island to explore their unique natural resources.
Matt took part in the International Luxury Hotel Association’s INSPIRE’19 Summit panel talking about partnerships and the importance of building a network of like-minded partners.
The International Luxury Hotel Association (ILHA) hosted its second in a series of timely and topical webinars, hosted by the NorthEast Chapter, with Navigating Today’s Hotel Financing & Transaction Environment.
BY Rachel Rothman, Sharon Hirschowitz • 25 June 2020
Appointed as CEO in 2019, Mr. Smura talks about the group’s expansion internationally, as well as their first property in New York, situated close to Rockefeller Center. At the heart of this growth are the Kempinski Brand Standards that set the tone for personalized guest service along the entire journey.
Azadeh will be speaking on the Partnerships – Expand your Narrative panel at the International Luxury Hotel Association’s INSPIRE’19 event where she will share how she lead the Pendry Hotels & Resorts’ collaboration with like-minded partners and also Montage International, to create unique experiences for their guests.
Bridget will be talking about how hoteliers need to change their approach to Digital Revenue Optimization to a profit-forward strategy at the International Luxury Hotel Association’s INSPIRE’19 summit. Here she explains her thinking behind this concept, along with how she has lead phase 1 of their new adaptive website.
Alex has spent the last seven years at The Setai, Miami Beach, leading the Quality and Training program that earned them the 2015 Forbes Travel Guide Five-Star Award. Guest Satisfaction, loyalty and developing new business with high profile partnerships like Art Basel Miami Beach are key components to his successful leadership of the 90-room hotel, 40 luxury suites and the 125-unit residences.
We caught up with our INSPIRE ‘19 emcee Jaclyn Riley, a hospitality brand marketing and communications consultant who launched Kimpton Hotels & Restaurants internationally after overseeing all communications for the hotels and resorts in the Eastern U.S. and the Caribbean.
Deborah joined the Acqualina pre-opening team in 2004 and in 2011 she became a partner in the hotel with ownership interest. She has been the driving force behind their Forbes Five Star Award and AAA Five Diamond award, and heads the hotel’s Executive Committee, seeing the brands long term strategies through from conception to execution.
Jean-Pierre is a visionary design thinker who is dedicated to working with retail brands on interpreting the latest trends for their business and creating strategies that have measurable results. He will be discussing the future at the ILHA’s event in Miami and shares some detail on his talk as well as mistakes brands make when defining their future.
We were fortunate enough to stay at the 1 Hotel South Beach late last year just as the weather was starting to cool but the days warm enough to enjoy an afternoon relaxing around the pool.
Beth spoke at the International Luxury Hotel Association’s INSPIRE’18 Summit in Las Vegas on Creating Experience Through Design and highlighted trends that they have incorporated in recent projects. She has over 25 years of experience in global design and has worked on a diverse portfolio of luxury projects that include the Renaissance Xi’an Hotel in China, the Skye Niseko in Japan, Four Seasons Kuala Lumpur in Malaysia, the Elysium Hotel in Paphos, Cyprus, and the Marriott Taghazout Bay opening in Morocco late 2019.
How can you not get excited listening to David talk about his passion for plant-facing cuisine and inspiring guests to take their recipes home? A trendsetter in the luxury hospitality food & beverage realm, he is dedicated to leading the way to wellness through the art of healthy eating.
Stowe was kind enough to host the International Luxury Hotel Association’s launch party for our INSPIRE’18 Summit in Las Vegas at their brand new campus and also moderate the session Insights from the Asset Managers with Romy Bhojwani and David Israel from HotelAVE. His passion for the process of learning and hospitality is palatable and inspiring as he constantly strives to transform the student experience.
A true story of simple beginnings, hard work and a passion for the hotel world that started with a Receptionist position in a 4-star hotel in Hanoi. Do Van Dan understands the importance of guest experience and places it at the core of their philosophy.
So, we look at how you can get your community to adopt you, how do you become the mousetrap that everyone is attracted to. You need to have great therapists, we don’t hire anyone unless they have 2,000 hours on the table.
Mood lighting, themed wake up and drapes slowly opening to a set wake up are other innovations that we are proud of. This leads me into personalization – at the luxury and ultra-luxury level where more than 80% are returning guests, hotels today put tremendous effort into remembering their guest preferences – our technology makes this seamless for a hotel, whether it be their desired room temperature, pillow preference, TV channels or dining requests.
As Co-Founder and Co-President of MSD Hospitality, Ellis O’Connor has an impressive portfolio of properties under his leadership, including the Four Seasons Resort Hualalai and the Hualalai Resort, both on the Big Island of Hawaii, and the Fairmont Miramar Hotel and Bungalows in Santa Monica California.
Educator and consultant for bars, restaurants, and well-known beverage brands, and voted “Best Craft Cocktails of New England” by Yankee Magazine, Jonathan Pogash tells us how hotels are getting it right, where he can work with them on improving their bar program and highlights trends for 2018.
Nadine Sykora has some impressive statistics behind her. She is the top travel influencer and travel videographer on Youtube having made over 800 videos gaining 40 million+ views. Here, she talks about identifying the right travel blogger for your property and how to build a successful partnership where both of you benefit.
The story behind the French luxury swimwear brand, Vilebrequin, is dreamy, spirited and inspirational. Their dedication to true style, quality, and an endless summer comes across in their vibrant prints and interesting collaborations. In this interview, Roland Herlory dips into their story, successful partnerships, and the way forward.
Christian Glauser Benz heads up the expansion of Dream Hotels across all regions with a focus on the South-East US, Latin America, and the Caribbean. The brand is pushing the boundaries of guest experience, incorporating so many of the much talked about hotel trends and focusing on the guest, their journey, and their dream.
Bringing sophisticated technology and self-sustaining infrastructure to a remote island destination is no mean feat. Jonathan Blue takes us through the exciting journey of creating an ultra-luxury, self-sustaining paradise resort in the jungle.
Geoffrey Toffetti began his career in hospitality as a valet, eventually working his way up to Director of Guest services for Fortune Hotels in St. Petersburg Beach, FL (now the Tradewinds Island Grand). During his tenure, he learned the true nature of service, and how to achieve outstanding revenue performance while providing world-class guest experiences.
Tom prefers to do things differently, and The Black Tomato Group is an extension of his philosophy, creating bespoke travel experiences that start with the dream and discover the destination on the way. Here he talks about truly connecting, engaging and creating experiences that are transformative, and tells us about some favorite travel destinations you’ll want to visit.
Daniel Hostettler talks about Relais & Château’s dedication to both their guests and the environment when exploring culinary trends, or, as he prefers, culinary convictions. As President and Managing Director of Ocean House since the development of the resort in 2009, he has played a pivotal role in the exceptional and sincere performance of Ocean House and its two sister properties, the Weekapaug Inn and Watch Hill Inn.
