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HUNGARIAN EDITION - A HOTELIER’S QUARTERLY INSPIRATION -THE OUTDOOR ISSUE - HUF 1590

ISSUE NO. 3 - 2016

Professional dishwashing technology from size L to XXL

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The Hungarian premium beer family was born in the Pécsi Brewery that has a great history. Its smooth flavors are not comparable with any other beers thanks to the unique process of open tub and traditional brewing that is in Hungary only performed in Pécs. Primarily, we offer our premium lager to beer lovers. Until now it was available only on tap and is surely one of the best Hungarian beers. This product family can confidently compete with the foreign actors of the category.

The premium lager is manufactured with a 170 years old open tub brewing experience only from the best quality ingredients.

Style is unique inside and outside

REFRESHING SWIMMING AND THE RELAXING, EXCITING EXPERIENCE OF A HOT TUB IN A SWIMMING POOL! As the newest product of Wellis, the Rio Grande swimspa provides a combined experience for its users. Thanks to the unique solutions of the counter current system, it serves as a swimming pool, and after the exhausting swimming you can relax in the massage section with 3 seats and one berth. As for its dimensions Rio Grande, with its length of 6 meters and a depth of 1,5 meters, is unique to the market. Considering the space required for traditional swimming pools, the Rio Grande can be the perfect highlight of a wellness area.

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AMAZONAS POWER SWIM SPA Hot tub and swimming pool in one! Thanks to the high performance counter current motor you can enjoy the swimming and relaxing in your Swim spa pool for hours. It can be a relaxing time with the family or workout, relaxing swimming, the Amazon swim spa provides opportunity for all of them. With its 5, 46 meters of length, besides its purpose of a swimming pool, it contributes to the perfect freshening wellness experience with a massage section for 3 people. With the easy access to the swimming area, we can easily change between the pampering wellness and the sport activity that moves the whole body. Thanks to its Power development, it contributes to the perfect wellness experience with its 3 counter current VIPER motors and AQUASoul 4.1 Audio System.

DANUBE POWER SWIM SPA The most important by all our swimspas is that the deepness will be 1,5 m and the wideness 2,3 m, this allows to have a perfect swimming experience. On all our swim spa models the Everest premium design is reflecting with an outstanding look and comfort. The Danube swim spa model will be the 4 m long exercise pool. Maximum swim spa performance of 7 HP, which allows for perfect movement strength.

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HOTELIERINTERNATIONAL.COM HUNGARIAN EDITION PUBLISHER: ABSOLUT MEDIA ZRT. 1075 BUDAPEST, MADÁCH IMRE ÚT 13–14.

TEL: +36 (1) 398-0344 PUBLISHER: THOMAS BOTKA CEO: BALÁZS ROMÁN roman.b@amedia.hu ADVERTISING: ERIKA TÖRSÖK torsok.e@amedia.hu DISTRIBUTION: SZILVIA IMRE imre.sz@amedia.hu PHOTO: ÁRPÁD PINTÉR HOTELIERINTERNATIONAL.COM PUBLISHER: INTERNATIONAL MEDIA GROUP, 17 HANOVER SQUARE, LONDON W1S 1HU EDITOR-IN-CHIEF: SARAH ANDREWS ART DIRECTOR: ERIC WITHAM DESIGNER: STEPHEN KELMAN CEO: SIMON GREVES simon-greves@intmediagroup.co.uk INTERNATIONAL LICENSING: KARL-HENRY EDSTRÖM karl.henry@intmediagroup.co.uk CONTRIBUTING WRITERS: NOÉMI LÁZÁR, PETER VENISON, VIKTORIA ÁLLÓ, SUZANNE WALES, RON GLUCKMAN, JODI HELMER, NICK DALL, BOYD FARROW, PAUL EHRLICK COVER IMAGE: ARIA HOTEL BUDAPEST ISSN: 2416-2949

The opinions expressed in this magazine are those of the authors and/or persons interviewed and do not necessarily reflect the views of Hotelier International Ltd. Advertisers or their representatives assume full responsibility for the content of their advertisements, and for ensuring that this content corresponds with the laws and other normative acts of Italy and the country where the magazine is being published. All rights reserved. No part of this magazine may be reproduced in any form without the written permission of the publisher.

INSIDE

ISSUE NO.3 OUTDOOR ISSUE – 2016 LETTER FROM THE PUBLISHER......................................................................

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CONCIERGE A HOTELIER’S HELP DESK......................................................... 10 BUDAPEST’S DOWNTOWN HOTEL............................................................... 18 The Aria Hotel Budapest: The city’s best roof – top terrace THE CONSULTANT.......................................................................................... 22 To really see your hotel, get outside

THE QUESTION................................................................................................ 23 We asked the general managers of some of the most impressive hotels in Budapest

Q&A WITH JEAN PIERRE MIFSUD................................................................. 24 General Manager of the 120 years old Historical Landmark, which is Corinthia Hotel Budapest today Q&A WITH DESIGNER STEPHANE LLORCA................................................. 44 Fountainhead: Using creative water features to enhance hotel spaces Q&A WITH RÓBERT SZŰCS EXECUTIVE CHEF........................................... 50 The Spoon story Q&A WITH HOTELIER BILL HEINECKE ........................................................ 64 Thinking big: Talking with the American-born entrepreneur about his ever-expanding hospitality empire THE BEST URBAN GARDENS......................................................................... 72 HOTEL AQUARIUMS........................................................................................ 82 OUTDOOR SPAS.............................................................................................. 92 Q&A WITH ARCHITECT JEFFREY BEERS..................................................... 102 Harmonizing nature and architecture: glass, modern architectureand timeless materials intersect in beers’ hospitality projekts GLENEAGLES HOTEL PERTHSHIRE, SCOTLAND........................................ 110 Hosts of the ryder cup 2014 offer unrivalled luxury from the inside out LAST LOOK....................................................................................................... 120 NEXT ISSUE ..................................................................................................... 122

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HUNGARIAN EDITION - A HOTELIER’S QUARTERLY INSPIRATION -THE OUTDOOR ISSUE - HUF 1590

ISSUE NO. 3 - 2016

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LETTER FROM THE PUBLISHER

Hotelier International is now being published for the third time in Hungary, and the theme of this latest edition is “Outdoors”. In recommending this publication to our readers, the first things that come to my mind are the wonderful terraces and bars of our hotels. But rest assured, we have once again brought you a whole host of exciting and interesting topics.

In the Concierge section, we provide the latest domestic and international background industry news.

Of course, we could not miss the opportunity of discussing the European final of the Bocuse d’Or, which was held in Hungary. Congratulations to Tamás Széll!

We have visited the roof terrace of the Aria Hotel, and you can trust me when I say it is always nice to spend an afternoon drinking champagne there with its beautiful views over the city centre.

We are as proud as ever of the Corinthia Hotel Budapest, ever trendy and youthful at the age of 120, yet representing something very special at the same time.

For this issue we have interviewed Jean Pierre Mifsud, the hotel’s director.

Róbert Szűcs, executive chef, tells us the history of the Spoon Boat, material we have illustrated with some wonderful pictures.

Our international team have again helped us round out this issue: Stephane Llorca provides advice on creating the perfect design; architect Jeffrey Beers tells us how the environment of a hotel can be made harmonious

and natural; and Bill Heinecke, a hotel manager who dared to dream big, shares his vision with us.

We show you practical and beautiful outdoor facilities – hotels that use aquaria as design elements! – and take a brief look at spas as well.

It remains our goal to share with you the best ideas, locations and feelings of life.

Please enjoy this latest edition! Keep reading!

S I N C E R E LY,

THOMAS BOTKA — PUBLISHER

CONCIERGE ISSUE NO.3 2016 A HOTELIER’S HELP DESK

TAMÁS SZÉLL DID IT! In May 2016, something we all longed for, but did not really dare to hope, happened: Hungary won the European final of Bocuse d’Or! It was in 2013 that the Hungarian team led

by Tamás Széll first took part in the prestigious cooking contest – known as the chef ’s world championship or the culinary Olympics – and managed to achieve quite a good result. The second time we stepped forward, we proved to be the best in Europe.

Ever since it turned out that the final of the 2016 Bocuse d’Or Europe was to be staged in Budapest, people began to wonder whether we could win it; few dared to talk about it openly, but

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almost everyone hoped that Széll would at least be placed among the best.

Four months of hard work and practice, a lot of support and, of course, the compulsory cooking ingredients of the sterlet (a type of sturgeon) and red deer, brought us victory. “It is an indescribable feeling,” Széll told Hungarian state news agency MTI after the award ceremony, and confessed that he had only hoped to be among the top five at best, or possibly up for a special

CONCIERGE

award. “We were able to demonstrate perfect teamwork, work very clearly and precisely, with almost no communication inside the box. In addition, we needed luck and cold blood: one must be able to close one’s mind to the outside world; even very well prepared competitors can fail in the final hour,” he added.

The full winning Hungarian team were: Frigyes Vomberg, coach; Tamás Széll, chef; Szabina Szulló, team

captain; and Kevin Szabó, commis.

Norway was placed second and Sweden came third; the Danes, who are usually so successful in this competition, just missed the podium this time.

To a question from MTI, Széll said that it is difficult to predict what chances he will have at the Bocuse d’Or world final in Lyon in January 2017, but the main opponents are again expected to be the Scandinavians.

Unique and Unmistakable

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Széll also revealed that he and his team would start preparing for the final in late August, after two months of rest, noting: “We will have to recover a bit until then.” The team hope that, by then, the documents for the 2017 world final will have arrived and the meat and fish themes for the winter will have been announced. So another four months of hard preparation will start at the end of August.

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BRANDING GONE WILD Once the scourge of hoteliers, hotels are now wooing rock stars to win over a new generation of business travellers.

It’s yet another way for hotels to promote and grow their brands, creating often times surprising parternships.

Renaissance Hotels, which recently struck a deal with promoter AEG to hold concerts at some properties, is also hosting events at music festivals like SXSW in Austen, Texas and the Washington DC Jazz Festival. Renaissance marketing executive Dan Vinh says these activities can boost brand

NATURALLY IMPRESSIVE It is not just kooky Icelandic songstress Bjork who is so taken with the idea of biophilia. Hotels are increasingly embracing the idea of incorporating natural elements into their designs. One striking example is the Sky Comwell hotel in Copenhagen, where the lobby is all polished local rocks, the lounge and restaurants are walled by local plants, the fireplace area is surrounded by reeds, and the reception is framed by a woodpile. Room furniture is made from ash, while furnishings and rugs reflect the surrounding area’s hues.

Biophilia’s successful marriage of sustainability and aesthetics is catching the attention of hotel architects on projects great and small. The recently re-built 37-room Slow Horse ski resort in Piancavallo, Italy has an irregularly angled roof and facades, designed so snow can pile up and compact in certain places—perfectly insulating the property. When it thaws, water flow is directed away from public spaces, and the formation of stalactites is visually stunning.

A larger-scale example of how nature can simultaneously improve appearance and functionality is the new Xi’an Westin Museum Hotel, which

awareness while giving “guests an opportunity to experience a cultural event off hotel property”.

The last few months have seen a welter of off-premises activity, with hotel affiliations ranging from condos and golf clubs to picnic firms and dog parks. While some hotels have tied up with airport lounges—like Hilton with Priority Pass and Fairmont with Lounge Club—others are taking this a step further. Four Seasons just opened a lounge at Honolulu International airport and Mandarin Oriental is exploring its own freshen-up lounges at some sticky destinations.

However, no one’s link with air travel is stronger than Four Seasons, whose ‘air cruises’ begin next year.

takes a stylistic cue from the city’s huge fortress-like walls, with overhanging eaves. The hotel’s centrepiece is its large sunken garden, which introduces the elements of daylight and air into the building. Yet the biggest triumph of biophilia may be Singapore’s PARKROYAL Hotel on Pickering. The 29,000-square-metre project features sky gardens at many different levels, which are folded interstitially into the

spaces between the hotel’s towers.

From the inside, the sensory effect is of lush greenery almost entering the guest rooms. On street level, its architects say, the stack of undulating rock-like structures, fringed with greenery copy the contours of Asia’s paddy-field landscapes. The hotel’s owner Pan Pacific Hotels is opening other ambitious projects in other cities throughout the region.

PARKROYAL, Sky Gardens, Singapore

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BED, BATH AND BEYOND Unless you’re Lindsay Lohan, sleeping under the stars usually means kipping under canvas, or some far more luxurious material, in a pimpedup African safari camp. But, for several reasons—which include climate change, the “glamping” boom and good old PR bait—a wider array of properties now offer this option. Always popular at the L’Albereta hotel in Brescia, near Milan, is the Cabriolet Suite, with its fully retractable roof. Nearby, the Grand Hotel Tremezzo has hot tubs on balconies that can be covered and turned into beds. The Amanruya in Bodrum, Turkey offers terrace sleeping in the form of private pergolas. And at Rosewood’s Las Ventanas al Paraíso in Los Cabos, Mexico, the bed is on the terrace of the duplex penthouse. If even these sound too claustrophobic, Utah’s Amangiri resort offers completely outdoor suites.

This trend is gaining traction in cities, like New York, that have sweltering summers. Staff at the AKA

CANINE AMBASSADORS At the Fairmont Hotel Vancouver, Canada, you’ll find corporate executives on their hands and knees, cooing and smiling. The objects of their affection: Mavis and Beau, the hotel’s ‘canine ambassadors.’ Guests can take them for a walk, attracting instant friends along the way. Children are over the moon when they meet Mavis and Beau.

(The pair have romped with Halle Berry’s daughter and Celine Dion’s son.) Mavis

Central Park will schlep a bed, woodburning fireplace, and 42-plasma TV onto the penthouse terrace. The Hyatt 48 Lex will make up an inflatable bed on balconies and provide picnics, while Affinia Gardens will pitch a family tent with sleeping bags on its terrace. In California, The Bel-Air can put rollout beds in the private terraces of its Stone Canyon Suite.

Blurring the whole inside-outside thing further is the newly extended

is legendary for operating the elevator to get to the lobby from the ninth floor, where her owner, Darren Klingbeil, manages the hotel’s boutique ‘Gold Floor.’ The Fairmont Hotel chain has ambassadorial dogs in several other hotels around the world as well.

“They are our most popular employees,” says Nancie Hall, regional director of public relations. “They get letters and gifts. Guests from other hotels come by to visit them. How do you put a price on that? It’s one of those intangibles.”

“It’s something other hotels aren’t doing. It’s thinking outside the box,” Klingbeil says.

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Canonici San Marco, a luxury hotel outside Venice where all guests have tented suites. However, sleeping isn’t the only intimate activity inching outside: while some hotels, like Singapore’s Klapsons, are giving the outdoor jacuzzi a makeover, the 25hours Hotel Group goes further. Some balconies of its Vienna property have claw-foot bathtubs, so guests can soak whilst admiring the Weghuberpark. Perfect to indulge your inner Lindsay Lohan.

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AIR CRUISERS: DELUXE ACCOMMODATIONS AT 30,000 FEET Unless you own a private jet, it’s generally accepted that the only good thing about long-haul flights is the view.

But all of that is about to change with deluxe onboard hospitality experiences.

Four Seasons have unveiled a branded Boeing 757 for ‘air cruises’.

Susan Helstab, of Four Seasons’

marketing team, says: “The jet was developed to fulfil the wealthy’s wish to explore the world in utmost comfort.”

The aircraft, which will have 52 leather flatbeds and luxe bathrooms, will be staffed with chefs and a concierge to plan spa treatments and meal times.

The service launches next February with

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a 24-day trip that begins in Los Angeles and includes stops in Bora Bora, India and Turkey on its way to London.

Guests will stay at Four Season hotels at each stop. Another trip will take in performances at Milan’s Teatro alla Scala, Prague’s Estates Theatre and a private gala at the Pavlovsk Palace

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outside St. Petersburg. Private fully staffed charters are also available.

In December, Etihad Airlines will launch a new Airbus A380s, where first-class passengers can enjoy the world’s first three-roomed suite (‘The Residence’) on a commercial aircraft as well as nine single-bed ‘First Apartments’ modelled on a “luxury boutique hotel around a theme of Arabian modernism,” explains Mike Crump from Honour Branding.

Honour is one of three UKbased design agencies that make up the Etihad Design Consortium (EDC). The EDC was put together six years ago to completely transform the Etihad passenger experience, but

it is their First Class offering that has hoteliers excited. While the concept of passengers enjoying a separate bed and seat is not entirely new – Lufthansa already has such a product – Etihad has carried it off with a style and panache (think Poltrona Frau upholstery and custom carpets!) that has seen them leapfrog other major players in the luxury travel market.

“Etihad thinks like a hotel, not an airline,” explains Crump, “They refer to ‘guests’ not ‘passengers’, and their staff includes porters, chefs and food and beverage managers, so when it came to designing The Residence and the First Apartments we looked to hotels for inspiration.”

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Cr ump’s t e a m’s i nnovati ve us e of se r iously limit e d s pace s aw them t r a nsfor ming t he ‘dead’ m ezzani ne le v e l a round t he front s tai rwel l of the A380 int o a t w o- pers on s ui te wi th a se pa r a t e be droo m , l ounge and ba t hroom w hile t he i r us e of a s i ngl e hot e l- st y le c or r ido r (wi de-bodi ed a irc r a ft s usua lly ha v e two ai s l es ) m ade t he Fir st Apa r t me nt s pos s i bl e.

T ickets will not be cheap (up to $43,000 on some routes if the rumours are to be believed), but the fact that Emirates have already announced plans to launch a similar product would suggest some travellers are willing to pay anything for a good night’s sleep.

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MAKE THE MOST OF OUTDOOR SPACES These days there is not a hotel on earth that is not maximising its outdoor space. City gardens are increasingly turning into alfresco dining rooms, like the Le Bristol in Paris, porticos are becoming informal terraces, like the Hotel du Rome in Berlin, and urban rooftops are becoming outdoor swimming pools, as in the case of the Gansvoort’s two New York properties and the “full-service urban resort” founder Michael Achenbaum plans to open in London’s Shoreditch next spring.

If there is not quite enough room for a pool, architects can probably find a way around it. Pools “hang” over buildings, like half-bridges, in several properties, such as the W Hong Kong, the Joule in Dallas, Texas and The Adelphi in Melbourne.

When it comes to squeezing as much use out of rooftops as possible, New York leads the way. The new 3000-square-foot penthouse lounge atop the Kimberly Hotel features fully retractable glass ceilings and walls and ambient heated floors. Nearby, the bi-parting skylight at its new rooftop bar and lounge has revitalised the trendy Refinery Hotel. Meanwhile Hilton-owned The W it Chicago has earned

GOING THE EXTRA MILE Outdoor service is becoming more creative all the time, and some hotels have notably upped the ante in their imaginative approach to life on the terrace. Take, for example, the Viceroy Riviera Maya, which not only offers a hot tub on the terrace, but a Plunge Pool Romantic Turndown.

“Each of our 41 villas is an intimate hideaway for couples with a private patio and plunge pool,’ explains General Manager Pedro Lara. “So the Plunge Pool Romantic Turndown is a special amenity that every couple staying with us on a romantic escape or a honeymoon can enjoy, and it is

international praise for the design of the new retractable glass enclosure over the outdoor portion of its 7000-squarefoot rooftop bar, which will ensure that the party will go on in any kind of weather.

The most ambitious project may be the brand new Andaz Tokyo Toranomon Hills, where an open-air terrace brings alfresco dining to the 52nd floor. Constructed on the same level is Tokyo’s highest chapel — featuring the same copper and shingling as a traditional Shinto temple — so the hotel can offer a dramatic venue for holding actual wedding services as well as wedding receptions.

completely tailored to their emotional and romantic preferences.” Choices that are arranged via the concierge include aromatherapy scents, mood music (guests can choose their iPod playlist), drinks and dessert creations.

High tea on the terrace? The Sanderson in London takes it one step beyond with their beautifully elaborate Mad Hatter’s Afternoon Tea. This is a collaboration with design collective Luna & Curious, who craft bespoke crockery.

Menus are hidden inside vintage books, napkins are wrapped with riddles, and sandwich plates featuring zebras, birdcages, carousels and ticking clocks serve whimsical ‘strawberries and cream’ homemade marshmallow mushrooms. Delicious fruit jellies made in Victorian jelly moulds are presented on a lavish cake trolley.

The Casa Madrona in Saualito, California, provides terrace service with

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a difference: a fully customized stateof-the-art remote controlled octocopter drone. The propeller-powered drone can whir chilled champagne up the deck of the Mansion or to a yacht in the harbour, which means that guests can enjoy the utmost privacy and the thrill of robotic delivery. They are currently working on their next drone service delivery to provide a series of offerings, with costs varying according to the extent of the delivery.

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HUGE SUCCESS FOR TÖRLEY IN FRANCE The Törley Sparkling Wine Cellar achieved big success with two of its sparkling wines at the 23rd annual Chardonnay du Monde international wine competition, which was held from 8-11 March 2016 at Château des Ravatys, France.

Some 300 experts judged almost 800 wines from around 40 countries.

Two “traditional method” sparkling wines from Törley Ltd. were awarded with silver medals: Törley Chardonnay Brut Nature “Nyerspezsgő” (2012); and Törley Chardonnay Brut (2012)

grapes, which should be ripe, but not be too ripe.

This sparkling wine has a special apple flavour, which is characteristic of Chardonnay. Complex, yeasty notes are also detectable, as are the significant if tiny bubbles on the champagne glass.

Its taste is fresh, due to the acid content, but at the same time aged, thanks to the long years of bottle ageing.

It makes for a perfect aperitif, and is excellent for grilled, but not too oily fishes, as well as being an optimal caviar companion.

TÖRLEY CHARDONNAY BRUT The grapes for this Chardonnay were harvested from the Törley Sparkling Wine Cellar’s own vineyards.

The Etyek-Buda wine region’s climate and soil make an excellent base for Chardonnay grapes to ripen perfectly, healthy and with rich acidity.

The grapes are processed very gently, and only the most healthy and clean parts are used for creating the base.

This mature and elegant sparkling wine has an apple-like aroma accompanied by citrus fruit flavours.

Its small bubbles “melt” deliciously. It has a dynamic acid content with much “airiness”.

It makes an excellent choice for Sunday brunches and/or poultry dishes.

More about the winners: TÖRLEY CHARDONNAY BRUT NATURE “NYERSPEZSGŐ” For this Chardonnay, only those areas most suitable for sparkling winemaking were chosen, areas with healthy grapes of ideal ripeness.

In order to create an elegant sparkling wine, it is important to conserve the fresh acid content of the

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BUDAPEST’S DOWNTOWN HOTEL

THE ARIA HOTEL BUDAPEST: THE CIT Y’S BEST ROOF-TOP TERR ACE

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LOCATED IN THE HISTORIC CITY CENTER ON THE PEST SIDE OF THE DANUBE RIVER, ARIA HOTEL IS SITUATED BESIDE THE FAMOUS ST.STEPHEN’S BASILICA.

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THE PROPERTY’S FULL SERVICE HIGH NOTE SKYBAR ROOF TOP GARDEN IS ONE OF BUDAPEST’S HOTTEST NIGHTSPOTS WITH MAGICAL 360-DEGREE VIEWS OF THE CITY.

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ARIA HOTEL BUDAPEST Web: www.ariahotelbudapest.com General Manager: Mario Magalhaes Founder: Henry Kallan, Library Hotel Collection Interior Designer: Zoltรกn Varrรณ, Varro Design Number of rooms: 49 luxury room configurations, including four suites.

Opening date: March 15, 2015

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CONCIERGE

THE CONSULTANT TO REALLY SEE YOUR HOTEL, GET OUTSIDE Written by hospitality consultant: PETER VENISON Amber Palace, Jaipur, India

I have never built a dry wall in my life and have some difficulty telling a dandelion from a daisy. Nevertheless I do recognize that the “outdoors” of an hotel and/or restaurant is of vital importance to the success of the business. Most of the grandes maisons and palaces of Europe are renowned not only for their architecture but also for their setting and, in many cases, for their gardens. What these architects and landscapers realised was that the “arrival experience” is of the utmost importance. The impact of this experience was carefully calibrated. Grand avenues were created to frame magnificent palaces or teasing routes were designed to allow the end product, the building, to be unveiled layer by layer.

W ith some notable exceptions in the resort business, it has been almost impossible for modern architects to recreate such grandeur, be it because of poor town planning or expense. Nevertheless, the importance of the arrival experience should not be forgotten. The architects of the past would never have allowed the staff quarters, or the manager’s house, or the delivery yard to be the first things that came into view. As far as they were concerned the front door was at the front, the back door was at the back, and the staff were, as we all know, “below stairs” until called for.

I used to suggest to my hotel managers that they “go outside and look in.” Naturally, I discouraged them from becoming office bound and expected them to regularly patrol the public areas and floors of their premises, meeting and greeting as many guests and staff as they could en route.

But I also encouraged them to go outside of the building and look at it as an outsider would, with particular emphasis

on the first impression it might project. It is, in fact, quite difficult to view a building for the “first time” when you get to see it every day (or night).

Could that be your car that is parked so conveniently in the closest spot to the front door?, Could that be your office window with the half-drawn curtains and the delightful view of the back of your filing cabinet, together with the miscellaneous objects that have, over time, fallen behind it?

Could it be right that the neon light from the luggage storage room glares into the eyes of all arrivals, day and night?

Could it be your doorman pocketing cash for secreting away cars without a parking ticket? Could it be your front entry directional sign that is overgrown by a bush? You certainly won’t see any of these things from a comfortable seat in your office.

Going outside means more than just a quick walk around the garden picking up litter; it means broadening your managerial approach to everything beyond your own walls.

How often do you phone your own hotel, and how many rings do you endure before someone answers? How do they answer and what action follows? How many times do you try out your own website by making a reservation or looking for directions? How many times do you do the same to your competitors? How often do you count the lit windows in your competitors’ hotels? Yes, there is plenty of information to be found “outdoors.”

Sometimes the nuances of a welcome are very subtle; sometimes they are just plain stupid. Last week I stayed in a four star “chain” hotel in the suburbs of a small French town. As I drove in to the parking area I noticed that the gates were open and a piece of tape was stuck over the entry phone. The pathway in front of the entry doors was paved with decorative, but uneven, cobbles. The “welcome,” just inside the lobby, was a supermarket-type trolley inviting one to transfer one’s own luggage from car to reception. It seemed rather obvious to me that shopping trolleys are not designed for the easy stacking of luggage and that their wheels are not compatible with cobbles. It also told me many more things about the experience I was about to have. Surely an outside-looking-in manager would notice this? Remember, a hotel door is a reflection of who lives behind it.

Author Bio: Peter Venison is the author of ‘Managing Hotels’ and ‘100 Tips for Hoteliers.’ A 50-year veteran of the hospitality field, he continues to work as a consultant to the international hotel and casino industry.

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THE QUESTION

CONCIERGE

WE ASKED THE GENERAL MANAGERS OF SOME OF THE MOST IMPRESSIVE HOTELS IN BUDAPEST ABOUT THEIR OUTDOOR INVESTMENTS: ROOFTOPS WITH BREATHTAKING VIEWS, TERRACES WITH COMFORTABLE EQUIPMENT, RELAXING OUTSIDE LOUNGES AND OTHER EXTERIOR FACILITIES, NOT TO MENTION FUTURE PLANS, ALL MADE WITH THE AIM OF MAKING GUESTS FEEL THEY ARE ON THE MOST MEMORABLE SUMMER VACATION OF THEIR LIFE!

ZOLTÁN ÁRVAI – GENERAL MANAGER OF HILTON HOTEL BUDAPEST The Hilton Budapest is situated in the heart of the historic Royal Castle District in a UNESCO World Heritage Site. Recent refurbishments have been started focusing on the enhancement of 136 guest rooms and a brand new reception area for groups. After this work is finished, groups arriving by coach will be able to enjoy one of the most secure private bus hubs of the city, incorporating the remains of a 13th century Dominican monastery and gothic cellars, offering a breathtaking view of the river Danube and the Parliament building.

TÍMEA BALZER – GENERAL MANAGER OF HOTEL NEMZETI BUDAPEST We have restored the hotel’s original façade, representing 120 years of history that reflects the architectural refinements of the capital from the time of the Hungarian Millennium (the fin de siècle period at the end of the 19th century) in a building that has always played an important role in the cultural life of local society.

TAMÁS FAZEKAS – GENERAL MANAGER OF BUDDHA-BAR HOTEL BUDAPEST KLOTILD PALACE When we opened our Lebanese Restaurant in November 2015, we also built a winter terrace as an extension of it, where our guests can also enjoy a wide variety of shisha (also known as hookah) water pipes. W ith its cosy atmosphere and comfortable lounge sofas, it soon became very popular. Recently we have turned it into a summer terrace, so guests can now savour our Lebanese delicacies in the fresh air as well.

MIKLÓS GAÁL – GENERAL MANAGER OF PRESTIGE HOTEL BUDAPEST We positioned Prestige Hotel Budapest to be a premium category accommodation on the boutique hotel market with its unparalleled elegance and beauty, complemented with passionate service. I think we have used almost every opportunity within the

hotel building to please our guests. In order to improve the level of experience further, we could possibly provide a state-of-the-art roof terrace for our guests by upgrading this impressive historical building.

ZOLTÁN GÉHER – GENERAL MANAGER OF CONTINENTAL HOTEL BUDAPEST We would like to make better use of our unique selling point, our open-air wellness section on the top floor. We are proud to be the only hotel to have an outdoor wellness section on a grassy, panorama terrace. Establishing a sky bar could enhance the experience even further. Moreover, being faithful to our slogan – “Enjoy the style and tradition” – we are thinking of having a stylish, open air massage baldachin (a canopied massage area) too. Our chef de cuisine has started his own tradition by planting lavender on the terrace, and that could be followed with the introduction of other kinds of herbs and plants in the future.

MARIO MAGALHAES - GENERAL MANAGER OF ARIA HOTEL BUDAPEST Besides continuous investment in our team of people, the most important investment of the Aria Hotel Budapest was its location, right next to the Basilica, with a panoramic view of the cupola and the Royal Palace from the roof. Award-winning designer Zoltán Varró created a year-round rooftop garden with lush plants and design solutions, borrowing the cosmopolitan ambience of New York and enhancing it with a real top-of-Budapest milieu – a truly grandiose space for cocktails, dining, sunbathing, and sunset experiences.

EDIT ROZSOS - GENERAL MANAGER OF LÁNCHÍD 19 DESIGN HOTEL We have a beautiful green terrace that belongs to our restaurant and a bar lounge at the entrance. This y e a r w e w o u l d l i k e t o r e n e w t h e b a r ’s outside lounge with new fur niture and unique plants to provide our guests with an even more comfortable and cosy area.

Q&A WITH

JEAN PIERRE MIFSUD General Manager of the 120 years old Historical Landmark, which is Corinthia Hotel Budapest today AN INTERVIEW BY: VIKTORIA ÁLLÓ

Ar r iv in g to Bu d a p e st nine mo n ths a go, th e G e n e r a l M a n a g e r o f th e Co r in t h ia H ot e l B u d a p e s t J e a n Pierre M ifs u d com e s a t a n o p p o r t u n e time in t h e h ot e l’s h is t o r y. T h e Gr a n d Ho tel R oya l fir s t ope n e d i t s d o o r s 120 yea r s a go a n d re o p e n e d u n d e r th e h elm of t h e Co r i n t h i a Ho t e l Grou p in 2003. Th is y e a r i s a t i me for cele b r at ion of th e h o t e l ’s ma n y a ch ieve m e n ts a n d lo n g e v i t y t h ro u g h wars and an u p r is in g.

The Grand Hotel’s anniversary also coincides with a milestone for Mifsud who started with the Corinthia Group in Malta as a receptionist 20 years ago. He went on to work at a number of resorts in his home country and at the Corinthia property in Lisbon, Portugal before settling in Budapest.

HI: What do you know of the Grand Hotel Royal and why is its history so important?

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JPM: What makes this hotel special are the ups and downs that it has experienced over its 120-year history.

What we are trying to do is share that story. This is also helping us position ourselves from a luxury product point of view. When we focus on high-end leisure clientele, especially from the U.S. market, having a historical building makes it more interesting. There is a story to tell in every corner of the hotel.

Even where we are sitting right now,

this whole area was fully restored from the original bombed out structure. The Corinthia Group took over the building about 16 years ago when it was essentially in ruins, including the facade.

It needed a great deal of restoration works since there was nothing left of the interior.

HI: What are you doing at the hotel to celebrate the big milestone of the Royal’s 120th anniversary?

JPM: It’s a subtle celebration. We are taking the past and splitting it into decades and offering visitors a glimpse of Hungary’s history and the Royal’s involvement in that history. Our gala dinner held in May was a mix of old and new trends in cuisine and was held in the historic Grand Ballroom.

HI: What is your history with the Corinthia Group?

JPM: This is also a special year for me because I’ve been with the company for

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20 years. I started at a very young age but remained with the Corinthia Group, apart from a short hiatus in the restaurant industry. I returned because I missed the hotel business, the excitement of being part of this industry. It’s always dynamic.

You meet new people every day. My past with the company was very diverse because I had the opportunity to work at different properties in different roles and this helped me grow my career. My ambition at a very young age was to

THE GRAND HOTEL ROYAL FIRST OPENED ITS DOORS 120 YEARS AGO AND REOPENED UNDER THE HELM OF THE CORINTHIA HOTEL GROUP IN 2003.

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actually run a property and moving from a specialist to a generalist role has been quite rewarding.

HI: How does the Maltese experience compare to working in Budapest?

JPM: I’m used to the resort feeling. The previous property I was running was a

resort. So the market is slightly different, however, the fundamentals are the same. Wherever the property may be, you need to ensure that you deliver the right experience to guests and exceed their expectations, so it’s just the client segment that changes a bit between the two. Half of the clientele we get here

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are actually high-end leisure travelers and from what I’ve seen and heard, it’s only been in the past two to three years that the leisure business has grown so quickly here.

We are at an advantage because we have two hotels in one: We have a luxury hotel

THIS YEAR IS A TIME FOR CELEBRATION OF THE HOTEL’S MANY ACHIEVEMENTS AND LONGEVITY THROUGH WARS AND AN UPRISING.

and we also have excellent conference facilities so that pleases both segments.

We are very close to all of Budapest’s main attractions, while for the business traveler or for conference organizers, we are the ideal venue given all the conference facilities we have. It’s more challenging to cater to this segment but

it has become an integral part of our business model.

HI: What is MICE and what makes it so special?

JPM: MICE is a tourism segment which stands for meetings, incentives, conferences, and exhibitions/eventsWe

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have huge conference facilities at the hotel equipped with the Royal Lounge.

What we offer in the Executive Club for the individual traveler, we offer to conference organizers and their VIPs in a separate space. We also provide offices for organizers within MICE. All this has put us at an advantage with

BRASSERIE & ATRIUM RESTAURANT

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RICKSHAW RESTAURANT

our competitors because to date we are the only hotel that has this facility. We launched it in September and we’ve had many conferences so far. I think this will really help us boost the segment.

HI: What F&B outlets do you have at the hotel and what sets them apart from one another?

JPM: We have the main restaurant, the Brasserie and Atrium, which is used for breakfast lunch and dinner and we change our menu relatively frequently. Le

Bar is the main bar at the property. It’s very versatile offering coffee, snacks, cocktails and wine. Then we have the Rickshaw, which is a brand within a brand. The concept started 25 years ago back in Malta and all Rickshaws features Pan-Asian cuisine. We recently got the three Rickshaw chefs, from Prague, Budapest and Malta together in Malta to experiment with signature dishes. We are trying to take the brand to a new level and will release a new menu in the coming weeks.

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The beauty in the development of this property is that the past was also taken into consideration. The idea of keeping the atriums for example, was derived from the past. The atriums are now used as catering facilities, such as the Brasseries and Le Bar. We also have the renowned Bock restaurant on the property that offers excellent Hungarian cuisine. We are at an advantage because we have 439 rooms and about 80% occupancy year round.

With our existing restaurants we manage

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EXECUTIVE SUITE

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LIKE MANY OTHERS IN THE BUSINESS, THE MARKET DRIVES US AND TELLS US WHAT TO DO.

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EXECUTIVE SUITE

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SIGNATURE SUITE

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SIGNATURE SUITE to attract a good number of guests on a daily basis. Our Sunday brunch, however, is also very popular with the locals, particularly our thematic brunches.

HI: The hotel’s ballroom is also a historical gem. Can you speak a bit about its history?

JPM: It was one of the few parts of the hotel that survived the bombings of World War II and the 1956 Uprising. It started as a cinema over 100 years ago and hosted the first screening of the Lumière brothers films in Hungary. It was also the first cinema in the country, opening first as the Apollo and then

becoming the Red Star Cinema under communism.

But history aside, the ballroom really sells itself. As soon as you walk in, you are struck by its beauty. We use it for conferences, gala dinners, weddings and other events. It’s used by different segments but most of the time, it is sold to conference organizers. At the moment we are targeting the local market to help maximize its full potential.

HI: You have a number of exclusive suites at the hotel. Can you speak a bit about those?

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JPM: When we shifted our focus to high-end leisure travelers, which included those from the United States, we realized that we needed to have the right kind of suites to accommodate such travelers. So we decided to refurbish four suites about one and a half years ago. These are all top-quality suites. Since these were full most of the time we quickly realized that we need more. By the end of this month we will have 14. From what we’ve seen, they are going very well. But we won’t necessarily stop at 14. Like many others in the business, the market drives us and tells us what to do.

We have three signature suites. The two suites in each corner of the top floor facing the boulevard, are 140 sqm each and we also have the largest suite in the city at 240 sqm, with two bedrooms, a lounge, a dining room and a study with views of the Buda Hills.

HI: How do you come up with the hotel’s design concept?

JPM: We use one designer that designed our London property. Since he knows our tastes very well he can easily design a suite to our specifications.

His style also shows a continuity from

other properties. We receive many guests who get to know us through our London property. Actually our number one market is the United Kingdom and I think having this design continuity is a good thing.

HI: Corinthia Hotels International also has a very dynamic history.

Can you speak a bit about that?

JPM: The company started in 1962 with a family-owned villa which was the top restaurant in Malta at the time.

The Corinthia Palace Hotel opened in 1968 adjacent to this restaurant.

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Developments continued at quite a rapid pace until we had five hotels on the island. At that point, the family ventured beyond the shores of Malta, first to Tripoli in Libya, then to Prague.

It all happened very quickly. Now we have hotels in London, which is our flagship, St. Petersburg, Lisbon and Khartoum. We are also looking at developing in other major destinations such as our latest acquisitions and future operations in Brussels: the Grand Hotel Astoria and a luxury beachfront resort in Dubai, the Corinthia at Meydan Beach.

AS SOON AS YOU WALK IN, YOU ARE STRUCK BY ITS BEAUTY. WE USE IT FOR CONFERENCES, GALA DINNERS, WEDDINGS AND OTHER EVENTS.

GRAND BALLROOM

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THE QUESTION

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Q&A STEPHANE LLORCA

Q&A WITH

DESIGNER STEPHANE LLORCA F O U N TA I N H E A D: US I N G C R E AT I V E WAT E R F E AT U R ES TO E N H A N C E H OT E L S PAC ES AN INTERVIEW BY: SUZANNE WALES

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Q&A STEPHANE LLORCA

STEPHANE LLORCA is as quietly spoken and serene as the projects he creates: stunning water features for both the private and civic sector. Started by his father 40 years ago in Paris and now based in Barcelona, JML Water Feature Design is one of only a handful of companies that specialises in the field. Llorca’s pools, jets and fountains have added H2O to projects from the boards of Zaha Hadid, Norman Foster, Shigeru Ban and other world-renowned architects. In terms of hospitality projects, he is most proud of the shallow, ‘popping water’ pond created for the lobby of the Four Seasons Hotel, Hangzhou.

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Q&A STEPHANE LLORCA

Hotelier International: Who hires you?

Architects or the property owners themselves?

Stephane Llorca: It’s a bit of both really.

Many architects call us when they have a project into which they want to incorporate a water feature. They are generally not familiar with what is involved or how many different types of expertise are needed.

but you never know 100% what the result will be. For the Four Seasons project for example, even the smallest splash would have been unacceptable on the hotel’s marble floor. It could have caused accidents!

Maybe even just opening a door at a certain moment could have affected the jets. So we needed to do a lot of testing first to make sure it was perfect.

HI: For example?

SL: Waterproofing, positioning, mechanicalelectrical systems, civil works, finishes etc, putting all these together means a lot of interconnection between them. A project can fail because of a minor detail that hasn’t been taken care of.

HI: That does sound complicated…

SL: Water will reveal defects that the eye can’t see. So there is no room for error.

Working with water is extremely challenging because at some point it will be ‘out of control’. We carry out empirical calculations,

HI: I don’t think many people realise just how tricky the process is..

SL: No, most people think it’s as simple as turning on a tap!

HI: What does the presence of water add to a hotel?

SL: It can totally change the atmosphere – and that’s a universal truth. We work all over the world and I can say without a doubt that everybody is attracted to water. It’s part of us, independent of our race or religion. It’s an instinctual thing.

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HI: How does water stimulate our senses?

SL: Firstly, the sound of water is very relaxing and in exterior projects can block out the sound of street traffic. Then you have the hypnotic visual image of moving water together with contact, or the fresh feel of water.

HI: What would be the cost of a project like the Four Seasons, Hangzhou?

SL: That project cost half a million dollars.

We developed specific technology for it.

We work with a company based in Toronto that made the special nozzles that ‘pop’ the water above the surface. They made a model in real size, then we went there to see that the splash was contained and all was working ok. Then the clients came to approve it. It was complicated, but it was a premium project.

Q&A STEPHANE LLORCA

THE SOUND OF WATER IS VERY RELAXING AND IN EXTERIOR PROJECTS CAN BLOCK OUT THE SOUND OF STREET TRAFFIC.

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Q&A STEPHANE LLORCA

HI: Would it be possible for you to create something beautiful on a small budget?

SL: We could produce something for say 2000 Euros, not including our fee. For that the client would get a more classical element, perhaps a pool with an arching jet and lighting. But it would still be a valuable asset. I don’t think you always need a ‘show’.

HI: What are some of the trends you have witnessed over the years in water feature design?

SL: Bellagio, the hotel in Las Vegas, started a trend for ‘dancing fountains’; the biggest one has been installed in the Burj Khalifa in Dubai. But these types of projects don’t interest us, we are more architecturally focussed. I am more interested in details and beautiful things that are very simple.

For me, the water system of the Alhambra (the ancient Moorish palace in Granada, Spain), in its simplicity, is the most beautiful

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project that has ever been built. And it remains contemporary. It is something that could just as well work in a hotel garden.

Author Bio: Suzanne Wales is an Australian writer, consultant and media professional based in Barcelona. Specialised in the luxury travel and lifestyle sector, her writing appears in publications like Wallpaper*, Vogue, Concierge.com and The Australian Newspaper. She is also the author of a plethora of first-edition travel and design books on Barcelona.

FOOD AT IT’Sin BEST Budapest

• • • • • •

a business lunch review best bakeries in Budapest young talents of Hungarian cuisine the gastronomy market in Hold utca over 100 recommended restaurants provincial restaurants

Budapest’s Casual, Business & Fine Dining Please forward your subscription request to the following email address: terjesztes@amedia.hu. Copy price: 2 990 HUF.

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Q&A with

THE SPOON STORY Róbert Szucs ´´ executive chef of the Spoon Restaurant

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Q&A THE SPOON STORY

ATTILA PILLÓK, CREATIVE EXECUTIVE CHEF

There are times when a business goes beyond a simple economic undertaking and becomes a passion. This is what happened with the Spoon Restaurant and Event Boat. Spoon has become a major part of the life of its owners

and staff over the last eight years, including in an emotional sense.

We interviewed Robert Szűcs, the restaurant’s chef.

HI: How did the story of Spoon begin, and where is it now?

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Róbert Szűcs: Eight years ago, the owners mostly just saw a great investment opportunity in a boat that was moored on the banks of the Danube, a World Heritage Site, and its restaurant, named Spoon. Today, it is a very cosy place with 450 seats and

Q&A THE SPOON STORY

RÓBERT SZŰCS, EXECUTIVE CHEF

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Q&A THE SPOON STORY

a top-notch kitchen, which makes an excellent venue for romantic dinners, company or family events.

HI: How did Spoon start to develop?

RSZ: As it makes sense to properly renovate a restaurant or bar every six or seven years, serious alterations were started immediately. Although the owners were professionals, the first

year was still a steep lear ning curve.

They expanded the available space, greatly increased the capacity of the restaurant and, of course, made the design completely new, smarter and clearer as well.

HI: Did you have any difficulties due to it not being a land-based restaurant?

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RSZ: Of course! For a long time, it caused us a lot of surprises. As only one road leads in and out, continual discussions are needed for each delivery so as not to interfere with the guests, and that is without even mentioning the regular embankment closures and floods. Continuous interaction with the water has other consequences as well: it is more difficult to heat up

Q&A THE SPOON STORY

the space, special attention needs to be paid to the channel, and operation is more expensive in general. The environment must be taken seriously but, in retur n, there is one of the most beautiful panoramas of Budapest and the romance of the river.

HI: Let’s talk colleagues.

a

bit

about

your

RSZ: In the seventh year after re-opening, 90% of the original staff still work in the restaurant. Three new professionals have joined the management team: Gábor Jenei, sales and marketing manager, Attila Pillók, creative executive chef and myself as the master chef. The restaurant boat’s managers are still Péter Szlancsik and Thomas Anastasiou. This is an inseparable team that continually

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develops itself and is always capable of adding something new on top of the usual high quality. Tests, mystery guests and professional English training help our waiters provide the perfect service.

They need to know the ingredients, recipes and any allergenic substances, with special attention to sugar, gluten, peanut, fish/shrimp allergies and lactose intolerance.

Q&A THE SPOON STORY

HI: Despite the obviously great features, even a near-perfect location cannot sell itself.

RSZ: That is so true! Excellent and constant occupancy does not come by itself. At full occupancy, Spoon is capable of serving up to 450 people in a single evening at a fine dining level. Professional event organisers

complement the three-person sales team, while a unique aspect is that we are the only Hungarian restaurant that has taken part in the industry’s world exhibitions in Barcelona and Chicago for years now. Our technical setup is also unique. In addition to IT and communications improvements, we have built our own inter nal pontoon so

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that we can welcome guests directly from the water as well.

HI: Why are your dishes special?

RSZ: Our dishes are simple and exciting, elegant, but still easy to understand. Simplicity is ensured by the menu’s appearance and language, while excitement is bought by the use

Q&A THE SPOON STORY

of special vegetables and the wide variety of meats. Elegance is brought by the use of the latest technology and clarity is due to the work of the entire team. After all, one of the most important things for guests is that dishes should have familiar names and be made from familiar ingredients, but with some mystery and promise.

HI: It is a beautiful location, but even professional marketing would be insufficient without a proper menu and cuisine that meets international standards.

RSZ: Spoon’s menu is updated twice a year, in winter and summer. At least five times every year, we visit a famous restaurant and chef somewhere in the

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world. We are open to new trends and technologies, improving our skills and trying to show the innovations of great masters on every new menu.

Among others, we have been to Noma in Copenhagen and Per-Se in New York, but have also visited Bottura’s restaurant in Modena, and Steier Eck in Vienna. We love Tuscany, Barcelona

Q&A THE SPOON STORY

and Madrid, and all the experiences we have gained in these places is incorporated into our current offer, whether it is a new menu, a company event or a special menu for an important family event.

IH: Can we basically say that, overall, you have accomplished everything you ever wanted to?

RSZ: Final satisfaction is still far off, but, of course, we are most proud of our team, among other things. One always has great expectations, but “that is what love is like�. Hungarian tourists spend very little time in Budapest in the summer. Spoon could only make up for this by going after them. Therefore the first Spoon outlet outside Budapest was opened in Balatonakarattya. Il Mercato conjures up

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the image of a typical Tuscan village in this settlement located on the northern shore of Lake Balaton. With its Italian chefs and waiters and only authentic Italian raw materials, it has been able to achieve a miracle that, thus far, no restaurant at Lake Balaton could for a long time now.

IH: Does Spoon compromises?

make

any

Q&A THE SPOON STORY

THEY NEED TO KNOW THE INGREDIENTS, RECIPES AND ANY ALLERGENIC SUBSTANCES, WITH SPECIAL ATTENTION TO SUGAR, GLUTEN, PEANUT, FISH/SHRIMP ALLERGIES AND LACTOSE INTOLERANCE.

S p o o n i s h a p p y t o b e a b l e t o e x p e r i e n c e t h e r a p i d i n c re a s e i n t h e n u m b e r o f t o u r i s t s v i s i t i n g B u d a p e s t d u e t o t h e s u c c e s s o f d o m e s t i c g a s t ro n o m y. W i t h i t s f i v e M i c h e l i n - s t a r re d re s t a u r a n t s a n d t h e re c e n t B o c u s e d ’ O r t r i u m p h , B u d a p e s t h a s b e c o m e a p ro m i n e n t g a s t ro n o m y a n d c u l i n a r y c e n t re i n t h e C e n t r a l a n d E a s t e r n E u ro p e a n re g i o n .

M a n a g e m e n t i s a w a re o f t h e r a p i d d e v e l o p m e n t o f t h e c a t e r i n g i n d u s t r y a n d t r i e s t o re s p o n d t o t h e r a p i d l y c h a n g i n g t re n d s . T h e y g i v e t h e o p p o r t u n i t y t o a l l m a n a g e r s t o t a k e p a r t i n t r a i n i n g a n d a re a b l e t o re n e w t h e o ff e r s o f t h e S p o o n B o a t f ro m y e a r t o y e a r. S p o o n i s o n e o f t h e f i r s t p l a c e s w h e re H u n g a r i a n g u e s t s c a n m e e t a n d t a s t e d i s h e s t h a t w e re n o t a v a i l a b l e i n H u n g a r y b e f o re , s u c h a s s w e e t b re a d , b e e f c h e e k , o r h o m e m a d e P a c o j e t i c e c re a m m a d e f ro m 1 0 0 % n a t u r a l i n g re d i e n t s . We a i m t o p ro v i d e o u r v i s i t o r s w i t h s u c h u n i q u e s o l u t i o n s o n t h e m e n u .

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Q&A THE SPOON STORY

RSZ: Spoon does not make any compromise. One thing changes fairly often: the suppliers. Not all domestic suppliers can follow the constantly developing and changing range; therefore we more frequently do our

“shopping� in a foreign country, that we organise ourselves.

With a permanent staff of 100 people and three kitchens, we are among the largest restaurants in Hungary; however, size does not mean that we would pass over

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delicacies and unique solutions like a food factory. Our restaurant is characterised by its own bakery and confectionery, independent meat and fish processing facilities, a huge cooling capacity and an extraordinary selection of wines.

Q&A THE SPOON STORY

Probably the most unique thing is still the organisation as we try to prepare dishes in the best possible way every day. Despite the high number of guests, all our dishes and plates are beautifully designed. The standard of fine dining must be kept every single evening. This is perhaps one of the most serious accomplishments of Spoon: to conjure up easy-to-understand dishes on the table at a top level within a maximum of 20 minutes. This is coupled with beautiful interiors, friendly and stylish service in multiple languages and one of the most beautiful views in the world.

Partly for this reason, Spoon is also a popular place for weddings. The ceremony itself can be held on board, the dinner in one of the halls and there is a secret underwater night bar, which is located on the boat’s lower deck and reserved only for such large-scale events.

In addition, we can also welcome guests who arrive by water. Spoon can also help you with this. Anything from water taxis to large ships can park at the new pontoon dock on the Danube, which also serves as a waterside terrace.

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Q&A THE SPOON STORY

SPOON RESTAURANT AND EVENT BOAT Capacity: 450 people.

Location: at the most beautiful place in the city, on the River Danube by the Pest side of the Chain Bridge, opposite Buda Castle.

International, fashionable and traditional Hungarian dishes, in a modern, clear manner but with elegance.

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Q&A THE SPOON STORY

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Q&A BILL HEINECKE

Q&A WITH

HOTELIER BILL HEINECKE T H I N K I N G B I G: TA L K I N G W I T H T H E A M E R I CA N - B O R N E N T R E PR E N EU R A B O U T H I S E V E R- E X PA N D I N G H OS PI TA L I T Y E M PI R E AN INTERVIEW BY: RON GLUCKMAN

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Q&A BILL HEINECKE

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Q&A BILL HEINECKE

WILLIAM ELLWOOD HEINECKE is one of Asia’s most remarkable entrepreneurs. An American who grew up in Thailand (and a Thai citizen), he started cleaning offices and selling advertising at a Bangkok newspaper as a teen; he was a millionaire by the time he was 21. Last year, Forbes anointed him a billionaire on its Rich List.

At a time when contemporaries contemplate retirement – he’s 65 this year – Heinecke remains intensely involved in all aspects of Minor International Public Company Limited (MINT), which employs more than 45,000 people in resorts, retail and restaurants (1400 outlets in 20 countries). He launched

his first hotel in Pattaya in 1978 and now has 108 properties across Asia Pacific, the Middle East and Africa. His upscale Anantara brand is among the fastest-growing and most successful Asian-based chains.

Heinecke lives life to the fullest, racing cars, flying planes and diving with sharks. But he also believes in giving back. He’s written books for entrepreneurs and is an ardent philanthropist. All employees participate in an annual day of charity.

Nowhere has the impact been greater than with Thailand’s beloved elephant.

Two of his properties – the famed Four Seasons Tented Camp and adjacent

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Anantara in the Golden Triangle share a massive elephant sanctuary. Each year, he hosts the King’s Cup Elephant Polo Tournament, which raises funds for and awareness of elephant protection.

HARD WORK, FINANCIAL STRUGGLES, SETBACKS, REGIONAL OR INTERNATIONAL CRISES ARE ALL PART OF DOING BUSINESS IN TODAY’S WORLD.

Q&A BILL HEINECKE

Hotelier International: When it comes to giving advice to aspiring entrepreneurs, you could write books – and have! But can you offer a few key suggestions?

Bill Heinecke: Ultimately, it’s quite a simple formula: you need to seek out an opportunity or gap in the market, work hard, and take some calculated risks. Nothing will be given to young entrepreneurs on a silver platter. It’s a competitive world, so you have to think on your feet and act fast when the time is right.

HI: In building your hotel empire, what has been the hardest part?

BH: Perhaps the hardest is finding the right people to join the journey. Hard work, financial struggles, setbacks, regional or international crises are all part of doing business in today’s world and can all be overcome if you have the right people.

We hear a lot about the ‘war for talent’, and it’s true; more and more, this is what keeps me awake at night. There is no easy answer to finding the right people. At Minor International, we place a lot of emphasis on sourcing the very best talent and then

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ensuring that we retain them. In addition, I firmly believe that passion is one of the most important things to look for in any candidate, as anyone who is passionate about what they do really helps to ensure a successful business environment.

Many of the people on the core team across the food, retail and hotel teams have been with the company for a number of years, and they are all very passionate about the business, passionate about the teams and dedicated to ensuring value for all our shareholders.

IT’S A COMPETITIVE WORLD, SO YOU HAVE TO THINK ON YOUR FEET AND ACT FAST WHEN THE TIME IS RIGHT.

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Q&A BILL HEINECKE

HI: We know your resort business grows exponentially. Have there been any quantum leaps?

BH: Launching our first major property overseas definitely took the company to new levels. Anantara Dhigu launched in the Maldives in 2006, and it was a key stepping-stone to rapid international development in the Middle East, Australia, Sri Lanka, Vietnam and China. Today Minor Hotel Group has 108 hotels in 14 countries – and there are more to come.

International expansion was also a very strategic move for the group in that our

portfolio is now spread across a number of countries, regions and indeed continents, which ensures that we can strike a healthy balance of opportunity and risk. Creating a well-balanced portfolio of brands has also been key in the development of MHG –Per AQUUM, Anantara, Elewana Collection, AVANI and Oaks provide a diverse hospitality offering, which is very appealing to today’s investors and developers.

HI: This may be like asking a parent to pick his favorite child, but which hotels stand out as personal favorites?

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BH: It is difficult, bordering on impossible to pick one single hotel. I appreciate different hotels for different reasons at different times. Anantara Golden Triangle remains a very special property as it was one of our first hotels, and the location and elephant camp remain truly special. Qasr Al Sarab Desert Resort by Anantara in the Liwa desert outside of Abu Dhabi is one of the most beautiful hotels in the world. Anantara Kihavah Villas in the Maldives is surrounded by an incredible marine paradise that is truly nature’s paradise. The Elewana Collection in Tanzania and Kenya provided me with

Q&A BILL HEINECKE

one of my most memorable family holidays.

The list goes on‌

in the absolute architectural design, it may also be in the spa, or the restaurants.

HI: Do your hotels aim for a particular style?

BH: We have 5 key hotel brands, so each one has a distinctive look and feel. With Anantara, the architecture is primarily inspired by the destination. Our hotels in Abu Dhabi are reflective of the rich Middle Eastern culture; our hotels here in Thailand are infused with the very best elements of the kingdom. This is part of the destination experience that is at the heart of the Anantara brand, and this resonates across city and resort hotels. It may not always be

HI: As a philanthropist how did you become so involved with and supportive of elephants?

BH: We launched the King’s Cup Elephant Polo Tournament at Anantara Hua Hin in 2001, and it just keeps growing. More than US$750,000 has been raised over the years, and the funds have been used to improve the plight of the Asian Elephant in Thailand and beyond. I feel that this is a great charity and something that I am very keen to support and promote, not only for the elephants, but also for Thailand.

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Author Bio: Ron Gluckman is a journalist who contributes to Time, Travel & Leisure, Forbes, the Wall Street Journal, New York Times, Town and Country and Conde Nast Traveler. A resident in Asia for more than 20 years, Ron is currently based in Bangkok, where he is an enthusiast of elephant polo and elephant-print shirts.

THE BEST: URBAN GARDENS IN THE NOVEL THE ‘SECRE T GARDEN’, AUTHOR FR ANCES HODGSON BURNE T T WROTE, “IF YOU LOOK THE RIGHT WAY, YOU CAN SEE THE WHOLE WORLD IS A GARDEN.” NOWHERE IS THAT MORE TRUE THAN AT THESE URBAN HOTELS WHERE CRE ATIVE L ANDSCAPE ARCHITECTS HAVE DESIGNED LUSH GARDENS THAT OFFER A RE TRE AT FROM THE HUSTLE AND BUSTLE OF THE SURROUNDING CITIES. BY: JODI HELMER

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THE BEST URBAN GARDENS

UPPER HOUSE HONG KONG

The Lawn at the Upper House in Hong Kong might not be much bigger than a handball court, but it’s got mass appeal. Architect Andre Fu designed the luxe hotel on Hong Kong Island, which opened in 2009. The Lawn, located on Level 6 of the hotel, provides a rare green space in the center of a thriving metropolis. Lanterns line the steps leading from the hotel, creating a dramatic entrance to the outdoor space. As its name suggests, the centerpiece of the space is a manicured lawn surrounded by angular hedges and decorative stones that give it a Zen vibe. In the mornings, guests sip coffee and read the paper under lacquered umbrellas; during special events and the evening cocktail hour, drinks and appetizers are delivered to guests soaking up the skyline views from oversized beanbag chairs and cosy couches.

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THE BEST URBAN GARDENS

THE JAMES NEW YORK

Located in the heart of SoHo, The Garden at The James is a neighborhood gem. Landscape designer and hotel horticulturalist Rebecca Cole designed the 93-square-metre garden to look like an urban park, complete with a birch grove and a dramatic wall of wisteria.

To maintain an intimate atmosphere befitting the boutique hotel, which opened in 2010, the multi-tiered design separates the garden into several outdoor rooms. In addition to serving as a retreat for hotel guests who order drinks and relax in the park-like setting after exploring the city, The Garden is a popular local hangout. New Yorkers in-the-know sign up for outdoor yoga classes or gather to play chess with oversized game pieces. The James has also hosted movie screenings and art installations in The Garden.

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THE BEST URBAN GARDENS

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THE BEST URBAN GARDENS

PARK ROYAL SINGAPORE

The PARKROYAL hotel in Singapore has been dubbed the first hotel-in-a-garden thanks to the lush terraced gardens cascading down the side of the building. The Sky Gardens are planted with shade trees, flowering palms and creeping foliage that spills over the edge to soften the hotel’s modern architecture. Architecture firm WOHA drew inspiration from the rice paddies in Bali for the design of the gardens, which are cantilevered between blocks of guest rooms, giving the illusion of a waterfall of foliage flowing down the exterior of the building. The landscaped garden on the fifth floor provides the best vantage point for viewing the Sky Gardens. The gardens measure 15,000 square metres – twice the land area of the hotel – and helped the PARKROYAL earn a prestigious Hotel of the Year award from World Architecture News and BCA Green Mark Platinum status, the highest rating for eco-friendly buildings in Singapore.

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THE BEST URBAN GARDENS

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THE BEST URBAN GARDENS

HOTEL DE RUSSIE ROME

The Secret Garden at the Hotel de Russie is hidden from view of the main promenade, creating a secluded space to escape the hustle and bustle of Rome. In 1814, famed Italian architect Giuseppe Valadier designed the terraced gardens to resemble a Roman piazza complete with promenades, stunning statues and green spaces. A delight for the senses, the landscape features waterfalls along with roses, orange trees and other fragrant plantings. In the evenings, soft lighting gives the Secret Garden a magical glow. Hotel de Russie is the only luxury hotel in Rome with an historical garden and its uniqueness draws guests as well as locals. The Diaghilev Terrace is a popular spot for people watching and al fresco dining at Le Jardin de Russie while the pergola and terrace gardens are sought-after venues to host private events.

To maintain its old-world elegance, the garden underwent a restoration in 2000.

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THE BEST URBAN GARDENS

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THE BEST URBAN GARDENS

SAINT JAMES PARIS

Before the Saint James hotel was built in 1892, the site was used to launch hot air balloons.

In a nod to its storied past, the hotel redesigned its garden in 2012 to incorporate three hot air balloons into the landscape, including one that doubles as a covered bar. Designer Bambi Sloan blended elements from the interior design into the garden, including leopard prints, stripes and floral fabrics that give the garden an Alice in Wonderland feel. Classic features such as white wrought-iron furniture help balance the whimsical design. Steps lead from the neo-classical French chateau into the 5,000-square metre garden located behind the historic hotel. Tall hedges surround the space, giving it an aura of seclusion in the heart of Paris. The restaurant serves meals in the garden and the atmosphere encourages guests to linger.

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THE BEST URBAN GARDENS

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THE BEST HOTEL AQUARIUMS

THE BEST: HOTEL AQUARIUMS EVERYONE LOVES A FISH TANK, BUT THESE HOTELS HAVE TAKEN IT TO THE NEXT LEVEL. THEIR MASSIVE AQUARIUMS ARE STAND-ALONE ATTRACTIONS AND TOTALLY TRANSFORM THE GUEST EXPERIENCE

BY: NICK DALL

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THE BEST HOTEL AQUARIUMS

ATLANTIS PARADISE ISLAND BAHAMAS

The 141-acre waterscape at Atlantis Paradise Island defies conventional understanding of what an aquarium is. The sprawling network of salt and freshwater lagoons is second only to Mother Nature in its scope and size and came at an initial cost of $800 million. Atlantis’ many lagoons hold more than 20 million gallons of water and are home to more than 50,000 marine animals. The closest Atlantis comes to having a ‘normal’ aquarium is The Dig, a maze of underground passageways and tunnels. But in all honesty this is a place where it makes sense to leave any expectations at the door and simply be amazed by the overall experience.

The resort has a strong emphasis on theme-park-like displays and rides, but there are also vast expanses of open water, some of which guests can snorkel in. The resort is also heavily involved in environmental and educational programmes, and the highly informative Dolphin Cay, established as part of an extensive revamp in 2007, is an absolute must.

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THE BEST HOTEL AQUARIUMS

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THE BEST HOTEL AQUARIUMS

BURJ AL ARAB DUBAI

Being the most luxurious hotel in the world comes with a caveat – every time you do something, it has to be the absolute best. With its three state-of-the-art aquariums designed by Tom Price and WS Atkins and Partners, the Burj al Arab has once again delivered the goods. Weighing in at just over 100,000 litres they may not be the world’s biggest hotel aquariums, but they certainly are the most opulent. The aquariums, which are exclusive to the hotel’s guests and visitors, offer several special viewpoints, including a 360-degree oval shaped, shark- and fish-filled exhibit in the hotel’s signature restaurant, the Al Mahara. The Burj Al Arab is also committed to conservation, education and research. The aquarium, which has operational costs of 1.5million Dirhams, has rescued, rehabilitated and released more than 690 sea turtles into the wild, and its resident researchers have been responsible for ground-breaking research on zebra sharks.

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THE BEST HOTEL AQUARIUMS

HOTEL H20

MANILA, PHILIPPINES Much like the Radisson Blu in Berlin, Hotel H2O has an aquarium complex as its neighbour.

But instead of wowing guests as they arrive, Hotel H2O has made the marine experience intimate by bringing the fish into guests’ rooms. Two enormous aquariums (one containing fish and the other jellyfish) form one side of the hotel’s 76 Aqua rooms, in the process completely eliminating the need to hang any art on the walls. The sheer size of the tanks (the bigger of the two holds 27,600 gallons) means that you won’t have to stare at the same lonely clownfish all night long…especially when you consider that the hotel is home to 5000 creatures and more than 300 different species. Hotel H2O has a ‘locals only’ policy in its aquariums, as every fish, crab and jelly can be found on the Philippines’ coral reefs. If you want to see ‘foreigners’ like penguins, you’ll have to go to Manila Ocean Park next door.

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THE BEST HOTEL AQUARIUMS

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THE BEST HOTEL AQUARIUMS

RADISSON BLU

BERLIN, GERMANY Many hotel lobbies include an aquarium, but you’ll be hard-pressed to find one like this. The AquaDom measures 25 metres in height (including 16 vertical metres of water), and contains 1 million litres of salt water, making it the world’s largest cylindrical seawater aquarium.

Interestingly it’s not owned or managed by the hotel, but its prominence in the lobby has done wonders both for the Radisson Blu’s global profile and for the views from the 102 atriumfacing rooms. Guests of the hotel can purchase discounted tickets for the Sea Life Discovery Tour, which starts at the neighbouring Sea Life Centre and culminates with an out-of-thisworld elevator ride through the middle of the AquaDom. This double-storey elevator, which accommodates up to 47 people, can also be reserved for exclusive evening use by event organizers – something which really sets the hotel apart for corporate meetings and events.

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THE BEST HOTEL AQUARIUMS

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THE BEST HOTEL AQUARIUMS

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THE BEST HOTEL AQUARIUMS

SILVERTON HOTEL & CASINO LAS VEGAS

Hotels in Las Vegas have to try hard to stand out from the crowd, but with a 117,000 gallon aquarium Silverton Hotel and Casino have hit upon a real winner. The aquarium is open to the public 24/7 and its regular stingray feeding shows and mermaid swims (this is Vegas after all!) are extremely popular. The tank itself was designed by Seattle-based Jim Peterson at an initial cost of about $12 million, while in 2009 it underwent a $40,000 coral restoration project.

The aquarium is costly to run, but it also brings extra business to the hotel; it’s been voted ‘Best Free Attraction’ in Las Vegas and has also been featured in numerous TV programmes and movies.

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THE BEST OUTDOOR SPAS

THE BEST: OUTDOOR SPAS RELAX BY THE BEACH, OR INDULGE YOURSELF WITH OUTSTANDING VIEWS. WE SHOWCASE THE WORLDS BEST OUTDOOR SPAS BY: ABIGAIL BLASI

THE THE BEST BEST OUTDOOR OUTDOORSPAS SPAS

ONE&ONLY PALMILLA RESORT LOS CABOS MEXICO

The One&Only Palmilla spa covers more than 2000 square metres and is open to anyone with a reservation.

There are 12 secluded private villas, set in tropical gardens, with open-air rainfall showers and whirlpool baths. It masterfully exploits its beachside setting, with palapas (open-sided palm-thatched shelters) shading day beds for relaxing between treatments. In November 2008, the One&Only Spa opened its Moon & Stars Garden for guests to enjoy after their treatments. This space is made especially enchanting in the evening, with the stars, glowing lights, natural sounds and scents, all designed to help improve the sense of relaxation. Treatments specifically tailored to the outdoors setting include the Secret Garden Remedy, which uses ‘Palmilla garden oil’, infused with local jasmine, lime, sweet orange, rosemary oil. Palmilla’s newest offering is the renovated One&Only Salon, a luxurious hairdresser with a private outdoor retreat.

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THE BEST OUTDOOR SPAS

THE BEST OUTDOOR SPAS

WILDFLOWER HALL OBEROI INDIA

Wildflower Hall, Shimla in the Himalayas, stands 2500 metres above sea level, hidden in 22 acres of pine and cedar forest. The spa design, by Chandu Chhada, of Chhada, Siembieda & Associates, Hong Kong, makes the most of the natural beauty of its surroundings, the piece de resistance being the outdoor infinity whirlpool, with astounding edge-of-the-world views.

Nomi Katoky, representative for Wildflower Hall, explains, “The Oberoi Spa allows guests the opportunity of immersing themselves in the breathtaking natural surroundings. It has been designed keeping our guests in mind. It provides them with the beautiful views of the valley, cedar forest and the majestic Himalayas while they experience complete rejuvenation during their spa treatments.” Other outdoor facilities include two Spa Pavilions (292.20 sq. ft each) located within the dense forest. All the spa rooms have Burmese teak floors, antique prints, fresh flowers, lit candles, and are furnished with two massage beds, freestanding bathtub and steam shower, ideal for couples’ treatments.

THE BEST OUTDOOR SPAS

GOLDENEYE JAMAICA

This was once Ian Fleming’s personal retreat, where he wrote 17 of his James Bond novels. The minimalist Jamaican mansion, Goldeneye was subsequently bought by Chris Blackwell (it was also briefly owned by Bob Marley). Blackwell had several architects and designers work on it to turn it into a unique luxury hotel much favoured by celebrities like Jay Z and Beyonce. Anne Hodges designed the spa, which is set outdoors amongst the hotel’s 30 tropical acres of lush vegetation. The spa’s locally inspired design and the natural surroundings are beautifully married to produce a tranquil place ideal for relaxing treatments. It has only three rooms, which adhere to Blackwell’s belief that the outdoor spaces should be as functional as the indoor. But what makes Goldeneye’s spa particularly special is the fact that you can swim or kayak up to it, as it is set on the edge of a lagoon.

THE BEST OUTDOOR SPAS

THE BEST OUTDOOR SPAS

BANJARAN HOTSPRINGS RETREAT MALAYSIA

Banjaran Hotsprings Retreat is set in a 16-acre valley surrounded by tropical rainforest. Its geothermal hot springs billow up at a rate of 3 million litres per day, or 2000 litres per minute. Its source is a deep underground reservoir fed by rainwater that trickles through limestone and granite, collecting minerals and dissolved ions en route and making it ideal for use in the spa. A cornucopia of extraordinary facilities include the Jacuzzi-style Geothermal Hot Springs Dipping Pools and a thermal steam cave, fitted with a platform overlooking the hot springs (65ºC-70ºC), providing a natural sauna, after which guests can plunge into the Ice Bath. One of the area’s natural caves has been styled as a Meditation Cave; in the Crystal Cave, amethyst and quartz crystals facilitate metaphysical healing (such as Reiki); and the Doctor Fish Pool contains exotic Garra Rufa fish to eliminate dead skin cells.

THE BEST OUTDOOR SPAS

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THE BEST OUTDOOR SPAS

SIX SENSES SPA, EVASON MA’IN HOT SPRINGS JORDAN

Evason Ma’in Hot Springs, Jordan lies a remarkable 260m below sea level, not far from the Dead Sea. This hotel has been constructed to feel like a dreamlike oasis in its desert surroundings. The spa makes use of both the natural hot springs and the extraordinary backdrop to astounding effect.

The spa covers 2000 square metres and is open to both in-house and non-resident guests at a fee of $US54 per day. The stunning outdoor pool sits beneath a crashing natural waterfall that runs down the ochre and gold cliffs that surround the property. The spa’s treatments are very much in tune with the landscape, focusing on Dead Sea therapies and using the local mineral-rich water. To complement the use of the local natural resources, all products used are organic.

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Q&A JEFFERY BEERS

Q&A WITH

ARCHITECT JEFFREY BEERS H A R M O N I Z I N G N AT U R E A N D A R C H I T ECT U R E: G L ASS, M O D E R N A R C H I T ECT U R E A N D T I M E L ESS M AT E R I A LS I N T E R S ECT I N B E E R S’ H OS PI TA L I T Y PR O J ECTS AN INTERVIEW BY: BOYD FARROW

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Q&A JEFFERY BEERS

Jeffrey Beers has been designing hospitality properties for almost 30 years. The American double-majored in architecture and glass-blowing at the Rhode Island School of Design—studying with the glass artist Dale Chihuli—before a two-year Fulbright scholarship with the legendary Oscar Neimeyer in Brazil, studying the integration of glass and architecture. Beers joined I.M. Pei & Partners (now Pei Cobb Freed & Partners) and worked on several large hotel projects in southeast Asia, including Raffles in Singapore.

In 1986, Beers founded his own firm, Jeffrey Beers International, which has put its stamp on many acclaimed hotels, restaurants, nightclubs, shops, residences and offices the world over. Notable hotel projects have included: the multimillion dollar makeover of the iconic Fontainebleau Resort Miami Beach; The Cove, the multiple award-winning hotel component within the larger Atlantis resort in the Bahamas; and the Intercontinental T ime Square, with its glass-walled lush courtyard behind the lobby.

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Q&A JEFFERY BEERS

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Q&A JEFFERY BEERS

Hotelier International: Looking back at all the hotel projects you have worked on, are there any signature looks or techniques that have emerged or particular materials that you find keep recurring?

Jeffrey Beers: As a glassblower, glass has always been a passion of mine—and a material I like to integrate into projects in as many unique ways as I can. Throughout my career I have always preferred to use rich natural materials such as wood and stone, with beautiful graining, pattern and colour, and then to contrast these nuances with sleek, polished materials such as glass, or high-gloss lacquer and other mirrored surfaces. Paying very detailed attention to the lighting of any space is also crucial. I also

enjoy playing with the scale of the space I’m working with to heighten the sense of drama. Of course, when designing any hotel the most important thing to remember is the comfort of the guests. You want the surroundings to engage with the guests but they have to be comfortable.

HI: These days, with such a premium on space and such an accent on the natural, many hoteliers and developers are looking for clever ways to “bring the outside in”. Is there any practical advice you can share with those considering how best to do this?

JB: Ever since my student days I’ve been interested in the overlap between interior and exterior space—the harmony of nature

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and architecture. Practically, for the best results in trying to achieve this you need to use materials with natural finishes and low sheen typically used in exterior application.

These include wood such as teak with an oiled finish and textured stone, which help to give an indoor space the sense of outside. Lighting is key as well. People are always attracted to the natural light, so it is important to maximise and control the natural light to enhance the guests experience in the space. When you are using unnatural light, rather than using downlights, you should always try to use low uplights as this give the sense of the outside. We often custom design lighting fixtures.

Q&A JEFFERY BEERS

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Q&A JEFFERY BEERS

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Q&A JEFFERY BEERS

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Q&A JEFFERY BEERS

HI: You are famous for using glass in lots of different ways, from the traditional to the ultramodern. How has new technology changed the way glass is used, and how is architecture enabling these changes?

JB: Technology has actually advanced tremendously in recent years, which has enabled glass to be used in ways nobody had thought possible not that long ago.

Glass plays a major role in design in many forms. One large-scale example of how glass is now being used as a decorative shell of an entire building is the forthcoming Frank Gehry-designed headquarters for the Fondation Louis Vuitton, which is nearing completion. You can see how glass is being used to create a freestanding building and structural stairs at the Apple store on New

York’s Fifth Ave. The desire of architects and designers to invent something new is helping to propel the glass industry forward at a remarkable speed.

HI: How is the changing way we live changing the design of hotel environments?

JB: Designers and hotel developers are challenged now by much more knowledgeable and experienced guests. I have to be much more thoughtful regarding the guest and be guest-oriented in my design thinking. I have to pay much more attention to the functional needs of guests.

It is fashionable for hotels to aspire to a seamless check-in, where guests walk in and just check in with their smartphone.

I appreciate the experience of talking to

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someone when you arrive. In my opinion, hotel experiences have to be memorable, comfortable and personal, unlike the more corporate and clinical environments of the past. Ultimately, this makes for a more rewarding design because you’re really designing with the ultimate and most personal guest experience in mind.

Author Bio: Boyd Farrow is a business writer and editor who divides his time between London and Berlin. Farrow has written about the hospitality sector for various international publications, including CNBC Business, the monthly magazine he edited until 2012, and he reviews hotels for several magazines in the US and Europe.

PROFILES GLENEAGLES HOTEL

GLENEAGLES HOTEL PERTHSHIRE, SCOTLAND HOSTS OF THE RYDER CUP 2014 OFFER UNRIVALLED LUXURY FROM THE INSIDE OUT.

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PROFILES GLENEAGLES HOTEL

2014 has been a big year for The Gleneagles Hotel.

The resort celebrated its 90th anniversary in June then in September it plays host to the R yder Cup – a contest between the golfing giants of Europe and America played out on one of its three championship 18-hole courses, the PGA Centenary Course designed by sporting legend Jack Nicklaus. So longevity; world class status. How does a resort in one of the least populated countries in Europe retain its iconoclasm? The answer seems to lie in an understanding of appreciation of bringing the outside in… and vice versa.

Set in 850 acres of stunning Scottish countryside, the 5AA red star resort is at the very heart of the nation, whilst remaining within easy reach of Scotland’s two major cities, Glasgow and Edinburgh. Gleneagles has long been synonymous, not only with world class golf, but with an escape which offers outstanding hospitality, luxury and traditional country sporting pursuits in a rural idyll. Indeed, even as it opened in 1924, it was described as ‘a Riviera in the Highlands’ and ‘the eighth wonder of the world’. The former Caledonian Railway Company built the resort, which has its own railway station just a couple of minutes from the hotel.

Designed in the style of a French chateau, the sympathetic landscaping was inspired by the work of Capability Brown, the celebrated 18th century landscape gardener.

This relationship between the Hotel’s interior grandeur and the environment it inhabits, still remains core to the Gleneagles’ experience. W ith 26 suites on offer amongst the 232 bedrooms, guests can be sure of spectacular views across the grounds and the surrounding Perthshire countryside.

The hotel is home to four restaurants, each possessing its own unique character, but in each the emphasis is placed on offering their guests the best of fresh and locally sourced produce which supports the local economy. Not least of these is Andrew Fairlie’s renowned restaurant which has been awarded 2 Michelin stars; the only establishment in Scotland to have received such laurels of excellence. For after dinner relaxation, guests can retire to the Dormy Clubhouse, where they can enjoy The Blue Bar. Located within a courtyard which is accessed through the Clubhouse itself, The Blue Bar is a unique al fresco experience, where guests can enjoy some of the world’s finest cigars and whiskies. An indulgent outdoor/indoor space, the courtyard has a central gazebo and overhanging sails with a feature fireplace surrounded by bespoke heated sofas. The whole effect is of a distinctive, sheltered outdoor environment, which is warm the whole year round, despite the sometimes unpredictable Scottish weather.

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Before embarking on more adventurous Highland pursuits, guests can relax mind and body at the state of the art destination Spa by ESPA which offers a warm and tranquil atmosphere, including 20 treatment rooms, a vitality pool lit by fibre optics to stunning effect, and a host of indulgent treatments. The Hotel also offers guests, who want to take advantage of the indoors, access to an exciting £5 million pound refurbishment of The Club leisure complex which was completed in December 2013. As well as providing a gorgeous space to escape, relax and unwind, visitors can experience the quintessence of Gleneagles with an outdoor ‘Alpine Onsen’; combining the look and feel of a hot mountain pool amidst the tranquility of the Highland landscape.

Undoubtedly some guests are content to enjoy the scenery from the comfort of the leisure facilities, but for many, the unique nature of Gleneagles’ setting and the sporting activities this affords is the true added value. Over and above being awarded ‘Best Golf Resort in the World’, by the Daily Telegraph in 2013, its global prominence as a golf destination is reasserted by the accolade of hosting this year’s R yder Cup. Most fittingly it is widely believed that the tournament had its beginnings at the Hotel’s greens in 1921 on an unofficial basis and from there grew into the present day competition, which to date, has only taken place in Scotland once before. It is no surprise then, that golf at

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Gleneagles is an unashamed pleasure and on the ‘bucket list’ for afficinados. Playing over the immaculate greens and fairways provides unrivalled views of some of the most spectacular scenery in the world. Consider a snapshot of playing on the PGA Centenary Course: whilst putting on the two-tier second green you are distracted by the lush panorama of the rich Perthshire countryside. As you move westwards over the next few holes, the rugged Grampians come into view on the right, then, distantly purple ahead, Ben Vorlich and the mountains above the Trossachs…

The many sporting pleasures at Gleneagles also play to the location’s strengths. Gleneagles’ six brown and rainbow trout lochs provide the finest fishing for the expert seeking to extend their range - or for a wonderful introduction to the sport. Ghillies, employed by the resort, provide a fisherman’s knowledge of the water, some wry local humour as well as advice on the best tackle, flies and strategies for an unforgettable experience.

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Similarly, Gleneagles has a strong reputation as a venue for land based activities: Guests come from all over the world to test their skill in shooting clay targets. Novices are however welcome as resort ghillies are on hand to give their best guidance. Alternatively, for those with less agrarian interests, off road driving at Gleneagles provides a test of skill in handling a four wheel drive vehicle over two of Britain’s most challenging, purpose-built off road courses.

The courses were designed by some of Britain’s leading off road specialists to include ridges, gullies, steep gradients, ditches and water splashes with a variety of land and semiamphibious vehicles.

The resort is strongly aware of the strong relationship between sport, animals and the land which offers guests access to both The Gleneagles Equestrian School - one of the largest training and examination centres for British Horse Society qualifications in Scotland, where lessons and stabling are available - and The Gundog School where, working with the school’s own dogs, guests learn how to handle a trained gundog, incorporating obedience, agility and handling.

To complete the picture, Falconry and Archery are also available to all guests, with special programmes instituted for even the most junior guest.

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Ultimately, Gleneagles retains its credentials as a world class hotel by recognising that what’s inside certainly matters to their guests, but it ensures that it embraces and invests in its natural beauty if it is to sustain the overall appeal in the future. To that end, the resort has instituted a world-leading integrated ecological management plan which is designed to preserve and enhance the unmatched beauty and wildlife of the 850-acre estate. Gleneagles works closely with Scottish Natural Heritage on all developments within the estate, which has 20 areas designated as sites of scientific interest (SSIs) and one site of special scientific interest (SSSI). The resort has a Gold Award in the Green Tourism Business Scheme,

and GEO (Golf Environment Organisation) certification for its courses. They have their own biomass boiler, which provides an average of 70-80% of the hotel’s heating needs, and achieved zero waste to landfill status in January 2014.

The resort also runs an initiative in collaboration with the ‘Big Tree Country’ to help protect and sustain the beautiful countryside that provides such a breathtaking location for the hotel. Guests have the opportunity to pay a voluntary supplement, to be put towards re-planting and rebuilding Perthshire’s natural woodlands.

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PROFILES GLENEAGLES HOTEL

GLENEAGLES HOTEL Address: Auchterarder, Perthshire PH3 1NF Phone: 0800 389 3737 Web: www.gleneagles.com Manager: Bernard Murphy Owner name: Diageo Summer Rack rate for a double room: Approx. £555 per night Number of rooms: 232 including 26 suites

THE HARMONIOUS MIX THAT GLENEAGLES OFFERS, BOTH INSIDE AND OUT, SEEMS A FITTING TRIBUTE TO THE BEAUTIFUL LOCATION INTO WHICH THEY HAVE BLENDED. DOUBTLESS, THE RYDER CUP WILL WANT TO RETURN HOME AGAIN.

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LUXURY BUDAPEST 2016 ASK FOR YOUR TAILOR-MADE HOTEL EDITION!

Luxury Budapest is a yearly published high-end table book featuring

Luxury Budapest is a highly interesting sales tool to present your

Budapest’s world-class luxury lifestyle hotels, exquisite fine dining

property and the destination. The service improves your in-room

recommendations, unforgettable sightseeing locations, high-end

quality standards and offers a valuable gift for special guests and other

shopping experiences, selected aspects of modern and contemporary

important stakeholders. The publication becomes an Ambassador

art and design, as well as a flavour of local culture and heritage. An

for your property, helps target potential new customers and creates

affordable, exclusive and tailor-made hotel in-room media service,

additional income with existing customers. Find out more and contact us:

updated annually and available in digital format as well.

sales@luxury-cities.com, www.luxury-cities.com

Luxury Budapest is the ultimate hotel destination book in coffee table format available in hotel rooms.

Published in Hungary by Absolut Media Zrt. Luxury Cities Media FZ LLC, twofour54, 77969 Abu Dhabi, UAE, www.luxury-cities.com

LAST LOOK STREET SMART

GRAFFITI AND EDGY URBAN DÉCOR GIVE A NEW FACE TO HONG KONG’S J PLUS HOTEL BY YOO BY: PAUL EHRLICH

Drawing on spray can and street art, Hong Kong’s J Plus Hotel by Yoo’s recent HK$10 million (US$1.3 million) makeover takes to the street for inspiration and attitude, incorporating graffiti art into its new look from façade to furnishings.

As Hong Kong’s first boutique hotel and Philipp Stark’s first foray into Asia, J Plus (formerly the Jia Hotel) set the local standard for designer style. W ith its edgy, new look by design company Yoo, this urban retreat located in bustling Causeway Bay maintains its funky wow factor among its mainly hip, young guests. A graffiticovered exterior that includes a huge Renaissance-style portrait of a woman created by Graffiti4hire, sets the tone for the new look inside.

Graffiti, once the paint scrawl of abandoned buildings and brick walls, is now a must-have design element for hip hotels as grittiness becomes new the cool. Hipster hotels showcasing the work of street artists include New York’s Ace Hotel, with its lobby wall of 4,000 graffiti stickers; Baltimore-based Brookshire Suites’ streetinspired lobby set off from elevators by a chain-link fence; luxury ME London Hotel, with a nine-story graffiti mural; and Beijing’s Grace Beijing, with graffiti art scattered throughout the property. Graffiti artists let loose can also be found in Copenhagen’s Hotel Fox and San Francisco’s Hotel des Arts.

At J Plus, the street-level lobby features gold chain curtains, floor-to-ceiling windows providing cinematic scenes, and a surreal mix of East and West. T inted glass panels inscribed with Chinese motifs; a coloursplattered, traditional French-styled sofa; masterpiece paintings streaked over with paint; and large graffiti rugs all vie for guests’ attention.

The 56 studios and suites, ranging from 380sqft to 780sqft, reflect the vibrancy of the neighbourhood with bright colours and decorative elements like ceiling graffiti and black-and-white photographs of local street scenes. It’s the urban version of bringing the outside in.

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J PLUS BY YOO Address: 1-5 Irving Street, Causeway Bay, Hong Kong Phone: +852 3196 9000 Web: www.jplushongkong.com Manager: Vivian Chau Owner name: CSI Properties Rack Rate for a double room: rate starts from HK$1500. but HK$3500 (Studio), HK$4000 ( Studio Plus), HK$5000 (Suite), HK$5800 ( Studio Plus), all subj to 10% svc charge.

Number of rooms: 56

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STAY TUNED FOR UPCOMING EDITIONS GREEN ISSUE FOOD & BEVERAGE ISSUE

SUBSCRIPTION OFFER DEAR READER

Hotelier International presents the latest news in the international hotel industry as well as innovative ideas and best practices from Hungary and around the globe. This quarterly publication is targeted at key decision makers in the industry and addresses a select theme in each issue.

Our readers are typically the upper management of hotels, operational directors in the hospitality industry, food & beverage directors and managers and colleagues in purchasing departments.

If you would like to share one of the most up-to-date and high calibre industry specific publication on the market with your colleagues, we offer pre-paid subscriptions, delivered directly to your door.

The cost of one subscription, which includes four editions per year is HUF 6,390 per year, or a package of five subscriptions is HUF 27,800 per year (including VAT).

Please forward your subscription request along with the number of subscriptions you require to the following email address: imre.sz@amedia.hu.

TRY TO TEAR UP THE ATTACHED FLYER!

IF YOU CAN’T DO SO, CALL US! Balázs Füle

Marketing Project Manager Tel.: (+36 1) 231-4060/2390 Mobile: (+36 20) 311-4488 E-mail: fule.balazs@primerate.hu

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