ULM February 2018 digital issue

UPSCALE ™

FEBRUARY 2018

NANCY TRAN FASHION, STRIKING A BALANCE

SABI SABI

BUSH LODGE

SABI SAND, SOUTH AFRICA

SHIVA SAFAI

Living Her Best Life

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D E PA R T M E N T

LIFESTYLE 18

Be Bold with Ultra Violet | JEWELRY

20 Nancy Tran, Striking a Balance | FASHION 23 Beauty Products | BEAUTY 24 Elegant Watches for Her | TIMEPIECES 25 Furniture Designs | HOME 31 Time for Elegance | TIMEPIECES 41 High Tech Gadgets | GADGETS 44 SALT Vine, Best Wines in Napa Valley | WINES 49

The Westin Mumbai, Garden City | HOTEL

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Thornybush The River Lodge | TRAVEL

57 The Leela Ambiance Gurugram | HOTEL 59 The perfect Valentines Day cocktails | COCKTAILS

60

La Centrale, Miami’s Italian Food Hall Mecca | CULINARY

62

Chantel Dartnall, The Best Lady Chef | CHEF

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CES Academy | SPORTS

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A Wealth of Insight | BOOK

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D E PA R T M E N T

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SHIVA SAFAI

28

PLAYFUL LIFESTYLE PERFECTION

from designed by Woulfe

37

SABI SABI BUSH LODGE

Sabi Sand, South Africa

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SALT VINES

Best Wines in Napa Valley

62

CHANTEL DARTNALL

68

CES ACADEMY

Living Her Best Life

The Best Lady Chef 2017

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Copyright 2018 Upscale Living Magazine. All rights reserved. No part of this publication may be reproduced without the written permission of Upscale Living Magazine and ADMS Publishing Group, LLC. Neither the publisher nor the advertisers will be held responsible for any errors found in the magazine. The publisher accept no liability for the accuracy of statements made by advertisers. Ads in this publication are not intended as an offer where prohibited by state laws. www.upscalelivingmag.com

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P R O F I L E

SHIVA SAFAI “Living Her Best Life” | By Heléne Ramackers 14 Upscale Living Magazine |

FEBRUARY 2018 www.upscalelivingmag.com

P R O F I L E

With her exquisite beauty, Shiva Safai is the perfect model for any look and any era. Going back in time with photographs to depict the style of the 1950’s, Shiva lends her beauty to symbolize timeless glamor. She spoke to Upscale Living magazine about her rise to fame and leading a fairytale existence.

S

hiva, tell us a bit about your formative years. You were born in Iran and raised in Norway? What are your most precious memories of the different places where you lived? Then you moved to Los Angeles at the young age of 19. Why the move and what were your first impressions of Los Angeles?

My fondest memories of living in Iran were my grandparents. I spent a lot of time with them until we moved to Norway when I was four years old. Norway was definitely a culture shock at first, but I adapted quickly, and I remember Norway being my home. Where I grew up felt safe and I became an adult. I decided to move to LA for one year after high school, but one year turned into 17 years later. I was just so drawn to the people, mix of cultures and how people blended so easily. The weather was unbeatable compared to Norway or any other place in the world for that matter. And I just started working and met my ex-husband (then boyfriend) and decided to stay.

You ran a very successful criminal background check business for over a decade. That sounds like an intriguing field to go into. Why did you choose that?

I started working at a criminal background check company when I first moved to LA. Eventually, I decided to move on and open my own and I had it for over a decade.

Without giving too much away, this job probably came with a level of excitement and suspense. What enjoyment did you get out of being a criminal background checker?

I loved my job; it was different and exciting every day. The cases were different, and it gave me new challenges and made me learn new things throughout the years. I would travel and meet other companies like my own, so I truly loved what I did and it didn’t feel like work to me.

Interestingly, you didn’t do what everyone else does when landing in Los Angeles – look to becoming an actress? Was that not an avenue that interested you?

It never ever crossed my mind. The reason I moved to LA was never to become an actress or a model. I never even thought it was a possibility.

I have no idea how you and Mohamed met.

We would love to know when and where you met and when did you start dating?

I met Mohamed very randomly on a beautiful spring day in Beverly Hills. He was having lunch at his favorite restaurant and that’s where I was with my girlfriend. We locked eyes and there was this instant chemistry. We never talked but I went home that day just thinking about him, I found him on Facebook, reached out to him and the rest is history. We talked for a few weeks before we went out on our first date.

When and how did you realize he was ‘The One’?

When we went on our first trip to Europe and he also took his children, Bella, Gigi and Anwar along. I could immediately gauge the type of man he was and still is - a caring father, a good friend who treated me with so much love and respect. And I truly loved his morals and values.

When and how did he propose?

After two years of us dating, we went to Bali, it was New Year’s Eve and after we finished dinner, he pulled my chair and said “I need to talk to you” I thought I was in trouble ... lol then he started the proposal and I remember I just started crying and I said yes yes yes!!!!

He seems like a romantic person and looks like he absolutely adores you. Do you think he would mind telling us what first attracted him to you, apart from your gorgeous looks of course!

I think or know he always says I was “different” from anyone he ever dated. I was someone he felt could be around his kids, someone who is safe (someone who is a good person). He loves the fact that I bring everyone together and encourage family time.

Without stating the obvious – he is really handsome on a different level – what attracted you to him?

I truly believe he is a genius. He thinks outside the box in a way that’s very unique. What I love about him the most is his kind and generous heart and despite all his power and wealth, he is so down to earth and humble.

You are very open about your relationship and issues that most people would shy away from, like the age gap of 33 years between you and Mohamed. Do you believe that being in the public affords you the platform to address these questions in such a way that people in similar situations don’t feel like they are alone in the world?

I have noticed that throughout the years as my platform has grown, it has been a great way showing other couples in similar situations that it is ok. Age is just a number, and no one has the right to judge you or your relationship due to just our age gap. I receive many messages from women saying how our relationship has been a great inspiration.

Has the age difference ever been an issue? If yes, how have you resolved it?

There has never been an issue for me or Mohamed.

You will be the third Mrs. Hadid and Mohamed will be the second Mr. Safai. With no guarantees in life, how do you make your relationship work to want to be together forever?

With both of us being divorced, we have learned that there are no guarantees in life. We both try and have learned from our past mistakes to be a better person for each other and to live in the moment rather than thinking of ‘what if ’ and ‘how about’ .... this works for us and hopefully will for the rest of our lives. :) What pressure is there on you to be better than the two wives before you?

I don’t feel any pressure; I am my own person and I’m not trying to compete to be any better or different.

It looked like a lot of fun to film Second Wives Club. But then there were also challenging times with some of the ladies not getting along. Was that very stressful and how did you resolve issues amongst each other?

Putting six women in a room is without a doubt going to create drama sooner or later. Some were more dramatic than others. I did try to be the one who would try to bring everyone together; it was challenging at times, but I wasn’t stressed out. I had a wonderful time filming with the ladies, I went in knowing it would be dramatic at times, but I also knew I should just be myself and hopefully the viewers would like me and my character.

You are so classy – you turn a camping experience in your perfectly manicured garden into an event. I suppose there are no half measures for you?

I love to be hands on with everything I do myself. I guess I am a little bit of a perfectionist

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P R O F I L E Does Mohamed also like making food and if he does, what are his signature dishes to whip up?

Mohamed is by far a better cook then me.

It’s a talent and he has it. He can cook for 40 people without a problem. He usually cooks our thanksgiving or Christmas dinners at home. He can whip up anything really but we all love his famous ‘eggs from Nazareth’ as he calls it.

The portrait Mohamed painted of you is something really special. How did that make you feel when you saw this larger than life impression of you by the man you love? and I like to make sure things are done the way I like it, so many times I end up doing a lot of the things myself. Setting dinner tables and making flowers and arranging parties all on my own.

You and Mohamed have the most exquisite home. Do you ever wake up thinking you are a princess in your own real-life fairy-tale?

It was a pleasant surprise when he unveiled his latest work. I have never ever had anyone do something so special and romantic before. I look at it every day with so much pride and love. I admire his work so much, not only the painting he has done of me but also all his other artworks.

Apart from his artistic side, what other hidden talents does Mohamed have?

I do wake up every day feeling grateful, first and foremost for my health, the fact that I am blessed to wake up to see another day, but I sometimes have to take a minute and take it all in. I am blessed and sometimes do feel like a princess living her fairytale life.

Mohamed has so many hidden talents, anything he puts his mind to he can do. But something maybe people don’t know is that he can fly a plane. He got his pilot license about thirty years ago.

Your house is enormous in size – who is in charge of the upkeep and are there areas that you hardly ever use?

You are a budding flower arranger (pardon the pun). What are your favorite flowers and I assume they differ seasonally?

We have a house manager who is in charge of the upkeep of the house. He schedules maintenance of whatever the house may need and oversees the other employees working around the house.

The basement level of the house is probably least used where there is poker room, ball room, theater and Moroccan room/Turkish bath.

I never knew I enjoyed making flower arrangements so much until I moved in with Mohamed. We have a fresh flower delivery every week to fill the house. It’s almost like therapy for me. I truly enjoy making them. My ultimate favorite is peonies, but I love most flowers. They are all so beautiful and different in their own way and depending on what look or season you are in, the flowers will vary.

What are your favorite rooms in your home and why?

I personally love my bedroom, and then the kitchen family area where we cook and entertain friends and family.

Favorite key pieces of furniture with a story attached to it that you would never want to go without?

I absolutely adore and treasure the portrait Mohamed painted of me. That to me is priceless and I could never part with it.

I believe you are quite the cook – what are your favorite dishes to prepare?

I enjoy cooking from time to time. I can almost cook anything, but I love cooking Persian food.

I have this chicken and rice dish everyone in the family loves when I make it.

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Let’s talk a bit about you and your dropdead-gorgeous looks. What are your beauty secrets and your fitness regime?

I believe moderation is the key to anything in life. Don’t overdo anything really, even when it comes to a fitness regimen and/or beauty.

If you overdo it you can get tired and just not want to push yourself. If I’m not in the mood or I feel my body is aching, I won’t work out.

I try to be consistent but sometimes I fall off the healthy eating and exercise wagon when I travel and deal with jet lag. I have always been attentive to taking care of my skin since I was a teenager. The best advice I ever received was to wear sunblock on my face every day no matter what. I like to maintain my skin with monthly facials with my favorite facialist Shani Darden.

FEBRUARY 2018 www.upscalelivingmag.com

You have travelled extensively. What has been your most special destination and why?

My recent trip to Beirut was one of the best and most memorable trips of all times. The food, the culture and the hospitality reminded me so much of my homeland, Iran. The sounds of traffic and honking horns and call to prayer were so nostalgic. It’s a place I will go back to again and again.

You are an influencer. What does that entail?

Being an influencer, I see it as being an inspiration to others. And to reach out and maybe be able to make positive changes in the world with the platform we have been blessed with.

What current projects are you involved in?

I can’t give much detail, but fun things are coming in the near future. All I can disclose is a possible collaboration in fashion and beauty.  Follow Shiva on Instagram http://instagram.com/shivasafai

P R O F I L E

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F A S H I O N

NANCY TRAN

Striking A Balance | By Felicity Carter

Nancy Tran is the name behind exquisite, couture-cut garments. Born in Saigon and raised in the United States, Tran is known for the quality and cut of her clothing. For her most recent Spring/ Summer 2018 collection she has designed decadent day and cocktail dresses and evening gowns, as well as separates and unsurprisingly they exude sophistication and a thoughtfulness that comes with such luxury. This season’s themes of rebirth and radiance were captured via delicate butterflies and unfurling bouquets, signifying a bright confidence for all who wear the brand.

How did you start in the fashion industry what was your training?

What is it about the industry that you find alluring/intoxicating?

I actually had a successful career in corporate law and finance before one day realizing that I was ready for a change and enrolled in the fashion design associate program at the Fashion Institute of Technology (FIT). And like any lifealtering decision, I faced this with a great deal of trepidation. But I was also aware that I really needed to challenge myself, and that to leap into this exciting, creative endeavor was actually following a dream I had held since growing up in Saigon. Even the process of getting into the program was arduous as I had to prove that despite not having the traditional “fashion” background I could bring a unique vision to the program and I was accepted. As I went through those FIT courses I was reminded of how as a child I used to sketch and design and create my own clothes. Even back then I taught myself how to sew, drape and make patterns so it was like rediscovering a part of myself I thought I had left behind. Of course, it was altogether a new experience to learn those fundamentals of dress making from brilliant industry teachers and mentors. And it took me a few years of trial and error before I was finally ready to launch my own line.

There are highly dynamic aspects to Fashion as a form of self-expression. It is creative and constantly evolving. It can be approached as art but you still need to consider its commercial viability. It is both functional yet symbolic. It is an adornment yet an extension of oneself.

And the industry itself is a constantly exciting engine of change spurred on by bold vision and populated by the most brilliantly creative individuals who are masters of so many disciplines. What is there not to find alluring?

Describe your brand aesthetic in 3 words.

Sophistication. Elegance. Timeless.

Luxury, what is this in your eyes?

To me, luxury is something you experience, that engages your senses and immerses you. And that is one of the key elements I incorporate into my creations. I keep in mind how a garment will make the wearer feel. And I am always looking for ways to make her feel transformed and elevated, beautiful and confident. If I succeed in that then she will have experienced luxury itself.

The collection exudes the ephemeral beauty of metamorphosis...how has your brand evolved?

Even though this is my debut collection, it took me over a year to really refine not just the core ideas of the brand but the practical creation of the pieces. I went through several sample iterations and experimented with proportions and sought out the finest fabrics and the ideal artisans who could execute the intricate details.

It was a constantly developing process and along with my own evolution became the very inspiration of the collection. And that’s why the Spring Summer 2018 Collection is called “Transformation” that I launched at New York Fashion Week. And ultimately metamorphosis itself may actually be at the core of the brand because I continue to shape my new designs to reflect not just the seasonal changes around us but the rhythm of life itself.

What is your design to production process?

I begin with an idea, a concept that truly inspires me and that usually takes the visual form of something in nature. And that will grow into ancillary ideas that fall within that same motif. I then start sketching – silhouettes and

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F A S H I O N details – and I go out to source fabrics. Once I have those building blocks on hand, I go to my production team and work out the practical execution. I hand-pick the expert silk painters to translate my artwork which is then printed onto fabrics using advanced digital technology in New York City. Additionally, I work with the artisans who hand create the embroideries.

So these designs actually travel across continents before finally emerging a completed garment, a combination of modern sophistication and oldworld perfection.

Tell us about the color palette and materials you have used for your latest collection...

For the Spring Summer 2018 collection, I really wanted to dive into these beautiful colors that will captivate the beholder. I didn’t want to play it safe or just create another dozen or so black pieces of which everyone probably already owns two dozen. The collection is for a woman who isn’t afraid to be herself or to enjoy the attention.

So I use a lot of ravishing pinks, yellows, reds, and blues in various shades – not quite bright but not quite muted. I sought to capture a sweet spot where it was just right. The fabrics are mostly silk and taffeta, all soft as butter against the skin.

You’ve gone with classic silhouettes when you are sketching do you have anyone in mind?

Audrey Hepburn has always inspired me, not only for her immense fashion sense but also for her humanitarian endeavors. I want the brand to exemplify beauty inside and out. Audrey was radiant, graceful, and elegant. She was also unafraid to explore avant-garde silhouettes while retaining her signature-refined beauty. She was the epitome of 1950’s glamour - the decade where the style was born - a time when elegance was the cornerstone of fashion. Long after her passing, her status as a style and fashion icon still remain intact. She left an inimitable legacy that continues to inspire today.

Where did your themes of rebirth and radiance come from?

As I mentioned earlier, I start with an idea of nature itself. But for this collection, I knew I wanted to encourage this notion of discovering yourself and letting beauty emerge from yourself. It was about the collection, and about my own personal journey, and about the women I wanted to dress. I have always been intrigued and inspired by the power of transformation. It takes courage, willpower, and passion to allow and commit oneself to be transformed.

What is glamour to you?

To me, a woman has glamour when she possesses a quiet confidence, charisma and a sense of humanity. It takes inner strength, courage, and 22 Upscale Living Magazine |

character to genuinely care for others, as much as one cares for oneself, and a woman who does this is truly beautiful. This beauty permeates and shines through from her inner self outward giving her a glow and glamour that is simply incomparable. 

FEBRUARY 2018 www.upscalelivingmag.com

B E A U T Y

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Marc Jacobs Beauty Le Marc Lip Crème Lipstick in Goddess

Diorsnow Essence of Light

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Skinn Cosmetics Rose Noir Anhydrous Relief Balm 1 oz

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W A T C H E S

Piaget Polo Fortyfive Lady Watch

Bulgari Serpenti Incantati watch

Cartier Baignoire Debordante

Dolce & Gabbana Sofia Pink Gold watch

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Tiffany Metro watch

FEBRUARY 2017 www.upscalelivingmag.com

Chanel Code Coco watch

D E S I G N

FURNITURE DESIGNS EXTRAORDINARY FURNITURE DESIGNS FROM THE INDUSTRY’S MOST ELITE Todd Alexander Romano’s Regency Style ottoman

Boca do Lobo

Lorin Marsh table lamp

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Boca do Lobo The Guggenheim cabinet

D E S I G N

Varaluz Fascination Chandelier Kolorado

Todd Romano’s mid-18th Century Louis XV cream and green-painted fauteuil

The UltraStellar collection by Zaha Hadid

Jonathan Adler’s Nixon Centerpiece Bowl

Sunflower chair Khai Liew Christopher Guy Coco Weave Mirror

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P R O F I L E

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P R O F I L E

PLAYFUL

LIFESTYLE PERFECTION from Designed by Woulfe | By Angela Sara West

Founded a decade ago, high-end international interior design studio, Designed by Woulfe, brings a fresh approach to interior design.

F

ounder and Managing Director, Brian Woulfe, chats to Angela Sara West about how his music and wanderlust have inspired his work, emerging design trends, how to add instant luxury to your home and how he has designs on the White House!

Brian Woulfe has his mum to thank for his early interest in interior design. “I’ve always been interested in the way things look at a very instinctual level, and was lucky to have a mother who was into decorating. I believe these two elements of my life collided and helped take my interests to a professional level.”

Having kicked off his career as a concert pianist, winning several awards for his phenomenal performances, Brian’s background in classical music’s played a big part in his design work. “The skills I learned in my previous profession have stuck with me today as an interior designer. The discipline, focus and patience required for both careers overlap significantly.”

In the design industry, the days can be long, and Brian says it’s important to remain focused and passionate. “Even if it’s 3am, and you’re on site making changes to lighting scenes to get the mood in each room right for the clients before they move in.”

All about lifestyle… and stylish playfulness With his “stylish but liveable” signature style, the spirited designer enjoys exploring new materials, lighting and wall colours, and loves injecting a little playfulness into a home.

“However, ultimately the space has to be lived in. I’m a very relaxed person and feel at my most comfortable in jeans and a T-shirt. A home has to work as a home.”

With his motto “Nothing less than lifestyle perfection”, as his design philosophy suggests, Brian is all about lifestyle. “The first thing I do is get to know and understand the lifestyle of my client. Only by doing this can you achieve perfection with

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P R O F I L E the design of their interiors. Each client’s lifestyle is different, but every project should end with them having that same feeling that the space works. They can live their life as they choose in their space.”

With each project bringing new challenges, Brian’s business is always exciting. “Even if it’s the second time working for the same client, the property and its requirements are different.

Working to listed properties’ strict building regulations is a common challenge.”

WORLDWIDE INSPIRATION Brian draws inspiration from numerous designers, craftsmen and artists. “I like people who aren’t afraid to take risks, but do not compromise on quality at any stage in the design process. Ken Bolan, collector and founder of Talisman London (a go-to emporium for those in search of exceptional design from the last three centuries) has become a recent source of inspiration.”

His favourite fairs and trade shows? “I try to attend as many as I can here in the UK and beyond. They’re a fantastic source of inspiration and a way to be inspired by many designers in one hit! London is awash with amazing design… I love heading down to the Chelsea Design Centre to catch up with suppliers. If I’m looking for something specific, I may go straight to the stores, but otherwise big fairs like MAISON&OBJET, 100% Design and Salone del Mobile.Milano are great.”

Brian’s designs are also influenced by his prolific travels. “From the colours found in places like Morocco and India, to the crisp, modern lines in Scandinavian interiors… It’s easy to be inspired when so much of the world is so beautiful!”

TIME IN THAILAND Having spotted a niche to fill overseas, Brian now boasts a wide global portfolio, providing him with an extensive insight into varying interior styles. “Western ex-pats were looking to employ an interior designer who could understand and execute their British or European style in places like the US, Australia and South-East Asia. I was prepared to travel and spend lots of time abroad, and this wanderlust worked in my favour.”

From luxury villas to leading hotels, a favourite project was an exclusive Thai property. “A labour of love for over three years, on a scale like nothing before, the property is breathtaking.

Both the project and client hold a special place in my memory.”

Brian took a lot away from his time living in Thailand. “Most importantly, the need for diversity within every space. When I first started living there, everything in interior design was very Eastern. I wanted to inject some of the western aesthetic, without losing the national taste in interiors.”

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A CONTEMPORARY PERIOD HOME… Brian recently collaborated with award-winning furniture designer, Tom Faulkner. “I find Tom’s work an invaluable source of inspiration. He’s hugely talented and brings a breath of fresh air to an interior scheme. The quality of his craftsmanship is superb!”

Using traditional methods, Tom creates a modern look with his beautiful pieces. “This project was a complete renovation of an Edwardian property and my first thought was incorporating Tom’s work. His modern aesthetic’s not purely suited to the modern interior, and his clean lines and mix of materials work so well in the period home.”

SUCCESS SECRETS Brian’s client list includes famous faces including BBC presenter, Jeremy Vine. What gives him the edge over his competitors? “My goal is simple; to please the client and complete a project to my standards. I have a strong backbone, so my standards act as a sounding board for clients. As the professional, the designer’s hired for a reason, and should know when to advise or push back on a client when there’s a better alternative.”

“Of course, I’m also a joy to work with, youthful and extremely handsome!”

The best bit for Brian? “The smiles… That feeling of joy when you know you’ve done a good job and your client’s visibly thrilled.”

He says design will always evolve. “That’s the

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exciting thing about being a designer. You have to keep ahead of the curve. The growth of social media and the Internet means clients are much more aware of design and, therefore, more discerning. In the future, designers will have to be more versatile in their approach to continue to meet their clients’ expectations.”

The “Oscars” of the interior design industry 2017 saw Brian featured in the annual Andrew Martin Interior Design Review, a list of the world’s top 100 designers. “It was an absolute honour and privilege to be shortlisted for the 21st Andrew Martin International Designer of the Year Award. To have been included in such a prestigious and everlasting record of such an organic and exciting industry feels incredible!

Styles will change and trends will vary… To be recognised in this wave of leading interior design anchors the work of my design studio in the context of contemporary excellence.”

TOP TIPS FOR INSTANT LUXURY So, how can we add instant luxury to an interior?

“In my opinion, it’s got to be through lighting and good material choices. A properly-lit room, where the light bounces off its surfaces, like a leather chair or a textured bronze table, makes all the difference.”

As for trends…“Millennial pink isn’t going away… mix this with strong mid-century modern design silhouettes and a cocktail lounge aesthetic and you’ll have the home of 2018.

Jewel tones and rich colours will be big, too, in

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opulent materials like velvet and suede.”

“Visualise! Don’t just design. Become your client. Visualise what it will be like to cook in their kitchen, how far is the sink from the oven?

Is the ensuite’s light switch easy to find in the dark…? These are all things that will lead to a truly liveable space.”

CAPTURED ON CAMERA Alongside designing, Brian also specialises in architectural and interiors photography.

“There’s no point spending months on a project to then see it reproduced by an iPhone camera by an amateur photographer. For my own promotion, good interior photography is paramount. For my clients, too, there’s an increasing desire for skilled photography of their houses, whether it be for commercial reasons or a keepsake, as a memory of a project or renovation.”

WHITE HOUSE ASPIRATIONS What’s next for Designed by Woulfe?

“Expanding my portfolio in the US and prime residential locations in the UK.” Brian’s dream assignment? “The White House.

Based on what I’ve seen on Netflix, the décor definitely needs an update!”

Designed by Woulfe: www.designedbywoulfe. com

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SABI SABI BUSH LODGE Sabi Sand, South Africa | By Heléne Ramackers

My two favorite words are clearly audible over the two-way radio – ‘Mdoda Ingwe’ followed by ‘May I be on standby?’.

My heart races faster than the speed our ranger Angelique Borlinghaus has picked up to get us to the sighting. A male leopard! Yes! ‘He is on the move’ is the update and I cannot hide my disappointment.

“Has he left the area?” I ask in my smallest voice, trying very hard to mask my dismay. “We will take a look anyway,” she assures me.

Our family trip started two days earlier with an Airlink flight, flying us from Cape Town International Airport direct to the iconic Skukuza Airport in 2 hours and 30 minutes. The Airlink Embraer 135 flight is the most convenient way to get you from city to bush in true style, cutting down substantially on driving time to your destination, thus affording you more special moments on safari.

The decision to stay at Sabi Sabi Bush Lodge was simplified by the fact that they offer a complete package of luxurious accommodation in a family-friendly atmosphere. The four Sabi Sabi lodges form part of National Geographic’s Unique Lodges of the World, making them distinctive in their own right, claiming their equitable place through sustainability, authenticity and excellence. Second to my excitement of having my husband and daughter along with me was the trepidation of seeing wild animals in their natural habitat.

Photo courtesy of Jodie Ramackers

We arrive at Sabi Sabi Bush Lodge in time for a late lunch, followed closely by the most scrumptious afternoon tea.

The table on the viewing deck is laden with the most exquisite offerings of cakes, sweet & savoury things and whichever drink tickles your fancy and mine is a Nespresso cappuccino made to perfection by Angelique.

“Meet me at the vehicle, I’m just getting my rifle”, Angelique announces. At the Sabi Sabi safari vehicle, we meet 37 Upscale Living Magazine |

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T R A V E L Voster Matabula, tracker extraordinaire, who makes a formidable team with Angelique.

Angelique starts the vehicle and off we go, crisscrossing through the Sabi Sand Reserve.

Along the way, Angelique and Voster communicate in fanagalo, a pidgin mixture of Zulu, English and a small Afrikaans input.

The interaction between the two is very respectful and their incredible partnership yields the perfect culmination of exchange and results.

Our first sighting is of a wildebeest spending time with a herd of impalas. The elephants and rhinos are revelling in the lush foliage that comes with the summer rains, making it easy pickings for the herbivores. With new life abounding, the carnivores plunder at whim and any reticent behaviour is fuelled by their desire to eat until they cannot move anymore. A family of dwarf mongoose are playing hide-and-seek on the side of the road and after sunset, we stop the vehicle to spend time observing the Southern Pride of lions rousing from their slumber and stretching their jaws. There are six youngsters and five lionesses and their early evening antics make for spectacular viewing.

We decide to go straight to dinner after our game drive as we are famished. The buffet style food caters to a variety of palates and whether you are vegetarian or carnivorous, there will be something for you to feast on.

Our waitress, Petunia Mkansi, takes our order for soup and starters, after which we are free to help ourselves to food. The chefs are at hand to grill your meat order to perfection and if you are still hungry, you can go back as many times are you wish. You will never go hungry at Sabi Sabi Bush Lodge.

Despite being accommodated very close to the main lodge, we are escorted to our room as the reserve isn’t fenced so animals can stroll around at their leisure. We are staying in suite 15, and the layout of rooms at Sabi Sabi Bush Lodge is so widespread that you would never know that there are 25 rooms in total. The suite is more than adequate in size for the three of us and my daughter is content to have her own ‘wing’ with a bed, air conditioner and en-suite bathroom with shower. We recline in the lounge area before making use of the pristine bathroom facilities – I luxuriate in a bubble bath with the magnificently fragrant Charlotte Rhys bath and shower products. The extra-large king sized bed is so enormous that I can almost position myself diagonally across it without disturbing my husband.

After a good night’s sleep with the only disruption being the sound of rain on our skylight, we cover up with ponchos on the game drive vehicle as the dark clouds look threatening enough 38 Upscale Living Magazine | FEBRUARY 2018

for us to huddle together. With no roof on the vehicle, we are at the mercy of the elements and when the first drops start to fall we hope the game drive will not get washed away. Angelique and Voster spot a herd of elephants and we start following them through the bush. The herd is substantial in size and we all grab our cameras to photograph the cutest ‘baby baby’ elephant as we name him. He is so tiny he is completely obstructed by the other elephants in the herd.

Three elephant bulls put on a show while having a sparring match and much to everyone’s amusement, the one has a ‘face-plant’.

An agitated male leopard is seeking refuge in the dry riverbed, showing his displeasure with a snarly grimace. He is breathtakingly beautiful but so swift that we abandon following him.

Back at the lodge, breakfast is served and again, you can eat to your heart’s content. A lovely feature at Sabi Sabi Bush Lodge is the focus on children - with their own Kid’s table at breakfast, offering cereals, yoghurt, smoothies, pancakes and Oreos. To ward off any boredom kids could experience, there is the EleFun centre, catering to children of all ages with a variety of activities – from arts & crafts, obstacle courses, a mini zip-line, slip & slide to sport games. My daughter has a lot of fun doing sand art and making a bracelet. The daytime temperature has warmed up enough for the kids to enjoy a swim while I sit watching the passing game at the watering hole. www.upscalelivingmag.com

A buffalo lies immersed in a pan, much to the delight of two oxpeckers who try to clean the inside of the buffalo’s ear. He shakes his head in annoyance while continuing his reprieve from the hot day sun. After our drinks stop, the search lights come out to look for the nocturnal animals. We see him lurking in the shadows, expediting his pace – a gorgeous leopard searching for prey.

He loses us in the shrubbery and appears brandishing a scrub hare that has met his fate and will serve as a snack.

Tonight, we dine in the Bush Lodge outdoor grill, dining on an array of delicacies with a South African twist. The next morning, after a restful night, we embark on our last game drive. A giant land snail slithers across the road, but my incessant silent cajoling for a leopard to make its appearance has paid off – he is found at Earth Lodge, Room 6. Since the radio message came through, he has managed to kill a common duiker.

The elderly leopard is seemingly floating on a tree branch, enjoying every single morsel he is ingesting.

Two hyenas are anxiously waiting

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T R A V E L for any scraps to land their way and this sight is not for the faint-hearted – the leopard is savouring the entire animal and the sound of breaking bones is almost too much to bear. We wait for him to finish his meal and descend the tree, which he does very ungracefully, almost losing his balance on a lower branch. Just another incredible day at Sabi Sabi Bush Lodge. | PHOTOS COURTESY OF HELENE RAMACKERS, JODIE RAMACKERS AND SABI SABI BUSH LODGE.

Views expressed are the author’s own. https://www.sabisabi.com/lodges/bushlodge/

TRAVEL TIPS The closest airport to Sabi Sabi Bush Lodge is Skukuza Airport.

Sabi Sabi Bush Lodge is situated in a low-risk malaria area. Speak to your healthcare practitioner before travelling about antimalaria prophylactics.

Kruger National Park has summer rainfall (November to March), making it lush and green.

Winter is the dry season with lower temperatures and pleasant, sunny days.

When entering Kruger National Park and Sabi Sand, you will be liable for an entrance fee as well as a conservation fee, which you can settle at Skukuza Airport or added to your Sabi Sabi Bush Lodge account.

GETTING THERE  Airlink is a privately owned Airline business. The Regional Feeder Airline offers a wide network of regional and domestic flights within southern Africa and operates as a franchisee to SAA. Route Specific Information: Direct scheduled flights between Johannesburg and Cape Town to Skukuza Airport, Kruger National Park.

Connectivity: Through our alliance with SAA travellers can connect conveniently with SAA, their Partner airlines and other carriers throughout Southern Africa and the world.

Frequent Flyer Programme: Airlink is a member of South African Airways (SAA) Loyalty programme - Voyager.

Websites: www.flyairlink.com and www.skukuzaairport.com Flight Bookings: online, booking agent or SAA Central Reservations +27 11 978 1111.

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G A D G E T S

SNAPCHAT SPECTACLES WiFi glasses that records ten-second video snaps. LED Ring on the front of Specs will illuminate when recording. iOS Devices: iPhone 5 and later, running iOS 8 and above. Android Devices: Android 4.3 and above with Ble and Wi-Fi direct.

MINIPRESSO GR TRAVEL ESPRESSO MAKER The perfect portable espresso maker. Simple and intuitive to operate. You can use any ground coffee, which will give you more flexibility in trying new flavors.

HIGH TECH GADGETS

“THE WALL” MOCRP;ED 146-INCH WIRELESS TV As the world’s first MicroLED television, it contains selfemitting micrometer scale LEDs, which eliminates the need for color filters or backlight.

WIRELESS POWER CONSORTION KITCHEN WPC is a wireless kitchen with counters that have builtin wireless power for all your mobile devices - iPhone 8 and iPhone X, the Samsung Galaxy S8, laptops and other smart kitchen appliances.

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F E A T U R E P R O F I L E

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F E A T U R E

SALT vine Best Wines in Napa Valley California

When you buy the best grapes Napa Valley has to offer and give a 10 time, 100-point vintner carteblanche to create the best wine possible without restrictions - the result speaks for itself. For cofounders Marc and Ashley Wade, vintner Mike Smith and renowned Sommelier Ryan Curry, this was their vision.

“B

uying the best fruit, having the best wine maker making your wine and delivering as much or as little volume as those grapes allow you is unheard of. There is no business plan and that is the point,” said Marc Wade. “The greatest things in life don’t come with certainty.”

It is because of this that SALT vine Wines’ Cabernet Sauvignon and Rosé of Pinot Noir are flying off the shelves in select stores and the most exclusive dining establishments are having trouble keeping it stock.

Born from a lifestyle that Marc Wade personifies, SALT vine Wine is the embodiment of a laid-back, relaxed attitude without pretense or circumstance. After 20 years in finance, Wade continues the busy business of Toronto’s Bay Street – but from the relaxing shores of Southern California. SALT is one of his many passion projects, which includes a partnership with Rande Gerber of Casamigos Tequila.

“We invite friends over and enjoy our wine on the beach around a bonfire, with every type of cuisine. I love the Cab with an amazing burger. Again – it’s the experience. It goes beyond just enjoying an amazing bottle of wine. It is truly a lifestyle that we embody.”

While the idea was always to create an exquisite Cabernet, the inspiration for SALT’s Rosé came from a trip the Wade’s took to France where they tasted a Rosé so unbelievable it had them craving it when they came home. They returned wanting to make a Rosé the traditional way it is made in France.

SALT vine Wine boasts two types of wine, a Cabernet Sauvignon and a Rosé of Pinot Noir. Both cultivated from the best fruit, in that moment, at that time. The Cabernet’s aroma displays a mix of intense, ripe berries, blackberry tea, sweet tobacco, cacao nib and cassis. Upon your first sip, you will taste dark berries and chocolate shavings. As you continue to enjoy you will find vanilla, warm baking spices and macerated blackberries. SALT’s Rosé of Pinot Noir is a very pale pink that hosts flavours of wild raspberry, peach, and blood orange. If you are a Rosé lover, this Rosé promises vivid flavours and a long finish.

Enjoying a glass of SALT vine Wine should be like hearing your favourite song… It can bring you back to a time or place in an instant.

SALT vine Wine was created to enjoy moments, so let your moments be #betterwithsalt. 

What SALT vine offers, over and above its exquisite taste, is an experience. Wade encourages people to enjoy the wine while with family and friends in any setting – beyond just the Michelin-starred restaurants.

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To learn more about SALT visit: www.salvinewines.com FB: https://www.facebook. com/saltvinewines/ Instagram: @saltvinewines FEBRUARY 2018 www.upscalelivingmag.com

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H O T E L

THE WESTIN MUMBAI GARDEN CITY | By Jyoti Balani

My work takes me often to Mumbai, known as the Maximum City, a metropolis known for housing some of the best brands in the hospitality business. While in Mumbai, one of my most preferred hotels is The Westin Mumbai Garden City.

Inspired from the winning lifestyle of the young achiever, The Westin Mumbai Garden City serves as the perfect retreat for the new-age Corporate and Business Traveler. The hotel offers an exclusive novelty in design, conference amenities and event concepts supported with unique brand programs. Located in the burgeoning business district of Mumbai, this hotel has convenient access to the International and Domestic Airport as well as shopping arcades. The hotel’s efficient team led by General Manager Sharad Datta ensures that each stay in the hotel is a memorable one characterized by flawless style and adept service.

With 269 spacious and contemporary guestroom and suites offering the signature Heavenly Bed and Bath, high-speed internet access, ergonomic workstation, refreshment center and enhanced room amenities; the hotel is equipped to support residential conventions.

There is a designated floor and protocol to acknowledge ‘Single Lady Travelers’ staying at the hotel. The Westin Executive Club lounge offers guests staying in Executive Club rooms and suites an exclusive space ideal for informal business meetings or moments of repose throughout the day. Wireless high speed internet access, multiple LCD TVs and an extensive library allow guests to stay connected in comfort and style. Each of the 269 spacious guest rooms feature floor-to-ceiling windows that offer beautiful views of the city and large expanses of greenery.

“With its sophisticated style, instinctive service and distinctive local and international cuisine, The Westin Mumbai Garden City is nestled amidst lush greenery. We offer a refreshing oasis of tranquility within the bustling met-

ropolitan city of Mumbai with breathtaking views of the cityscape and the surrounding green belt. We are just few kilometers away from the International and Domestic airports, adjacent to the Bombay International Exhibition Center and the widely acclaimed Film City making us the right choice for Business and Leisure,” says General Manager Sharad Datta.

Food enthusiasts will be delighted at the range of cuisines offered by the hotel’s various food and beverage outlets. Led by Executive Chef Rahul Dhavale, the kitchen team ensures that exceptional food is a part of a memorable stay in the hotel. Prego, the Italian fine dine in the hotel is a chic and lively place for a great meal. Feast on fresh pastas, homemade bread and delicious hand-tossed pizzas while gazing at talented chefs working in the live kitchen. Rustic Italian fare, tantalizing aromas of freshly baked panini and foccacia and freshly brewed coffee, pizzas from the woodfired oven, an open kitchen interspersed with cheerful and efficient service make for an in-

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viting and memorable culinary journey. Prego’s gourmet Italian deli, Prego Pronto is a contemporary Italian retail and gourmet showcase offering unique food and beverage products and gifts in a modern environment. For those who prefer to stick to our very own Indian cuisine, Kangan is a great place to be. Flashes of color, breathtaking views, and the subtle glow of candles married to the mouth-watering aromas of Indian spices converge at Kangan where guests come and enjoy Indian flavors. Refined northwest-frontier cuisine is magically crafted by expert chefs that reinvent Peshawar traditions. Succulent kebabs, freshly-baked Indian breads, and an eclectic selection of Indian spices mesmerize guests with the exotic flavors of the region. Kangan offers delectable and aromatic taste platters to entice and encourage family style dining. Inviting private dining rooms offer a lingering ‘Personal experience’ while interactive show kitchens and live clay oven or Tandoor cooking adds a theatrical element to the restaurant keeping the excite50 Upscale Living Magazine |

ment and interest alive for a truly engaging dining experience. One of the major attractions of this elegant restaurant is a talented and friendly bangle maker who creates gorgeous Rajasthani style bangles in various designs. Watching him create bangles is a visual treat and definitely adds to the charm of Kangan. Seasonal Tastes, the all day dining restaurant offers great views of the city in addition to a great meal. Those looking for a drink to unwind can visit Eighteen the Lounge.

The Heavenly Spa by Westin is the perfect place to unwind. With a soothing environment that makes you feel at ease from the time you step foot into it, the spa offers treatments which incorporate botanicals and fruits of the region to provide meaningful holistic offerings. The founding principles of the Heavenly Spa are based on The Seven Pillars of ‘Well-Being’ such as Beauty, Life Balance, Harmony, Aqua, Vitality, Nature and Nutrition. I tried The Heavenly Spa massage which includes a heated compress that includes

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muscle relaxation followed by a Swedish massage that leave you physically relaxed and mentally uplifted.

Located in the city’s thriving business district, The Westin Mumbai Garden City is designed with keeping a guest’s well-being in mind. The hotel offers guests a soothing, contemporary environment for work and play; with their signature programs like Heavenly® Bed designed for good sleep and nourishing SuperFoodsRx™ dishes, to energizing and world-class fitness studio WestinWORKOUT along with revitalizing Heavenly® Spa treatments. Every element of my stay was instrumental in making me feel better than when I arrived in this property! The Westin Mumbai Garden City is definitely a must visit when in the Maximum City! 

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THORNYBUSH THE RIVER LODGE HOEDSPRUIT, SOUTH AFRICA

By Heléne Ramackers

Undoubtedly the most sparkling jewel in The Thornybush Luxury Game Lodge Collection’s crown, The River Lodge is flagrantly chic and stylish without screaming ‘safari’. Exclusivity and luxury reign at The River Lodge and amongst the shaded canopies of trees, you will know that you have landed in utopia.

She lifts her trunk aloft and trumpets vociferously, shattering the early morning solitude. Her grey face is so close I can count her long eyelashes one by one. Never needing mascara, the elephant gives me the once over, scowling at our nearby presence to her calf. Said calf is nonchalantly having his morning meal, consisting of the greenest leaves in abundance.

Few things rival Friday morning rush hour in the bush when the traffic jam consists of a breeding herd of elephants. Right in front of our game drive vehicle, the youngsters are having a spirited roll-around. Suddenly 52 Upscale Living Magazine |

a very large bull elephant ambles down the road and the little ones set off in search of mom. She gathers them together and starts strolling in our direction, led by the smallest of the calves. They intensify their pace and thank goodness our ranger, Stanley Chiyasa knows where the reverse stick shift is as they are now in hot pursuit.

The explosion of green in the bush heralds the onset of summer, paired with the occasional downpour; the lushness of the bush is the ideal stomping ground for the browsers and grazers. The animals look healthy and happy except for those who have to unwillingly sacrifice their young to predators. We are told that the Black Dam lion pride had gorged themselves on not one, but two buffaloes they had caught a couple of days prior to our visit. Opportunistic hunting is unfortunately a reality when the bush is burgeoning with new life, and even killing for fun has become a habit with the surplus of youngsters.

We find the Black Dam pride after sunset, replete from feeding on a kudu kill. The one cub is tugging at the top end of the carcass while another one has his focus on a dung beetle. Not knowing what is rolling towards him, he examines the threat and without much ado, grimaces

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at it and unceremoniously squashes it. These guys have gluttonized to the point of bursting. Their distended tummies look like they’ve swallowed a football!

The food at The River Lodge is extraordinary.

To put it mildly. With the expert culinary genius of chefs Prince Mashele and Nomsa Methebula, every single dining experience is a masterpiece. We dine on the most mouthwatering meals in the most exquisite settings imaginable – lunch in the Villa, consisting of curried cauliflower salad, chick pea salad, fish cake with garlic aioli, chicken & vegetable wrap, potato home-made fries and lemon posset for dessert. Butler Peter Mazibuko is always ready to fill your glass or clear your plate. Dinner in the dining room, breakfast on the deck watching the wildlife coming for a drink at the watering hole and dinner in the boma with a variety of smoky barbequed offerings. This is not the place to come to if you watch what you eat. Over-indulge. You only live once.

I am staying in the Limpopo suite, a spacious room with a view of the seasonal Monwana River. Right in front of my outdoor area, the elephants come to quench their thirst while the giraffe climb up the embankment on the opposite side of the river to feed on some greens. I could spend hours in my recliner watching the passing of animals without having to go anywhere, but my air conditioned room beckons.

My bed is so high off the ground I almost need a stepladder. It is lavishly covered in the most crisp, pristine white bedding and I love the eclectic mix of green and cream, adding smidgens of colour to the otherwise starkness of white. The bathroom is a haven of indulgence – a freestanding bath that overlooks the bush through floor to ceiling windows and double vanities. There is also an indoor and outdoor shower should you want to cleanse under the stars.

Our game drives are eventful with a myriad of remarkable sightings. We happen upon a pack of wild dogs that must have finished a kill as the leader rushes past us with a bloodied face.

Tracker Aberd Khoza thinks they are on the hunt again. They find a peak cap lying in the road that must have fallen off someone’s head and proceed to play tug-of-war until only a few threads are left. Lots of squeals fill the air and off they go, running amok.

Out in the clearing, the nyala family is sporting a brand-new baby and we all hold our breaths as the tot gets separated from its mom, hoping it won’t be another meal for the wild dogs. We heave a sigh of relief when the two are reunited.

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The sun is starting to set and as we approach one of the dams on the reserve, the hippo families are submerging themselves underwater. There are lots of ‘oohs and aahs’ when we notice two hippo babies alongside their mothers. Baby animals are so adorable!

Thornybush Game Reserve is teeming with elephants and giraffe. We also stumble upon a few ‘dagga boys’, a terminology used for elderly male buffalos. There are four of them sleeping right where we need to drive. Do we simply navigate around them or take another route? The grumpy one in the group rises from his slumber and looks unimpressed by our presence.

With an abundant birdlife, twitchers will think they have struck pure gold. Helmeted guinea fowl, Egyptian geese, African fish eagles, Kori bustard, Hoopoe and a Woodland kingfisher calling all contribute to the magic of Thornybush Game Reserve. I could do without the incessant noise of the franklins in front of my suite, especially at 04:30 in the morning.

On our final game drive, a hyena comes rushing out of the bushes. He seeks refuge on the cool road surface, where he proceeds to lie upside down while looking at us. When Stanley starts the vehicle, the hyena comes to inspect Aberd in the tracker seat. Sitting perfectly still, Aberd is not phased by the hyena’s interest. The hyena runs in front of the vehicle for a little while, leading us somewhere. Nobody seems to know what he wanted to show us, but he was cute as only a hyena can be. | Photographs courtesy of Thornybush The River Lodge and by Heléne Ramackers Views expressed are the author’s own.

Thank you to Nic Griffin for hosting me and to Nicky Arthur PR for arranging my stay.

TRAVEL TIPS The closest airport to Thornybush The River Lodge is Hoedspruit.

Thornybush Game Reserve is situated in a low-risk malaria area.

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THE LEELA AMBIENCE GURUGRAM Hotel & Residences | By Jyoti Balani

In the month of October last year, I was hosted at The Leela Ambience Gurugram Hotel & Residences and came back with an incredible experience. One of the most popular hotels in Delhi, it is frequented by both locals and tourists as this hotel often plays host to some of the most phenomenal food and beverage events in the capital city. Previously led by the efficient General Manager Michel Koopman, who handed over the reins of the hotel to Jaideep Anand in December, The Leela Ambience Gurugram Hotel & Residences is a success story owing to a hard working, hospitable and efficient team of hoteliers as I discovered during my visit.

T

he hotel houses 254 Deluxe/Premier Rooms, 40 Royal Club Rooms that include access to Royal Club Lounge and amenities, 28 Suites that include access to Royal Club Lounge and amenities, 90 Residences which consist of one/two/three bedrooms along with banquet venues spread across a massive 27000 sq ft. Those who wish to rejuvenate can spend time at the Spa by Pevonia with personal therapy rooms and a salon as I did during my stay. It was a delight to find a welcome note by the General Manager in my plush suite on arrival with various amenities such as a bottle of wine, chocolates, fruits etc.

The hotel has an extensive choice of food and beverage outlets efficiently led by the team of Director Food and Beverage Ashish Nehra and Executive Chef Neeraj Rawoot. Diya located at lobby level serves Indian cuisine and is a food conoisseur’s delight. Here one can begin a culinary journey with the robust flavours of Punjab, move on to the mustard favoured fish of Bengal and then gradually try 57 Upscale Living Magazine |

the flavours of the south heightened by spices and coconut. Diya is a visual delight with a burst of colours showcasing India at its colourful and cheerful best. A comfortable seating to accommodate 112 guests at one point, with soothing offwhite monotones juxtaposed with gold and funky colours like fushcia, turquoise and yellow in the ambeince, Diya scores when it comes to the ambience, the food and service to create a fabulous setting. An interesting feature of Diya is the Maharaja room, a private dining space inside the resturant that offers dining for 12 guests perfect for initmate gatherings. The restaurant has a show kitchen where chefs often whip up delicacies for guests. Diya is headed by Masterchef Ajay Sahoo who has a rich experience of 14 years dishing up Indian cuisine in some of the best hotels in India. Signature dishes such as Litti Chokha from Bihar, Amritsari Mutton Gulnar Kebab, Panchkuti ka Saag, Nihari Gosht, served with refreshing drinks such as sol kadhi, aam panna, jal jeera, aam ras, bel ka sharbat, make for a brilliant meal at Diya. I feasted on an elaborate nine course menu at lunch FEBRUARY 2018 www.upscalelivingmag.com

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in Diya. Chef Ajay Sahoo dished up Marwari Double and Quinoa Bhel to start with followed

by Lehsuni Jhinga with garlic Naan, Kerala pan fried pomfret, chicken daak bungalow with basanti pulao, kosha mangsho with luchi, Goan pomfret curry with rice and salli murghi with maska pao thus creating a smorgasboard of delicacies from all over the country. This fabulous meal came to a sweet end with Chena Poda and malai kulfi from the dessert menu.

Prominently located at the lobby level of the hotel, Spectra is a new age restaurant serving global cuisine spanning several continents. Designed by renowned Japan based Design Studio Spin Inc., Spectra is a confluence of innovative dining concepts, global design influences and diverse cuisines. Spread over 16000 sq.ft, with a seating capacity of 225 covers, Spectra features an interesting setting of culinary islands with live kitchens, private and semi private seating enclaves and two large Private Dining Rooms. A vibrant mix of design influences that lend it an eclectic feel, liberal and coordinated use of glass, wood and marble make Spectra an interesting study of design. Among its distinctive design features is it’s glitzy entrance that showcases a flamboyant display of wines sourced from leading wine producing countries, an under lit glass runway with dramatic lighting, attention grabbing large elongated cluster of lighting fixtures and numerous crystal chandeliers. The seating arrangement of the restaurant has been designed to offer guests the flexibility of selecting their comfort zone. Chairs and sofas upholstered in bold colors come in different sizes and contem58 Upscale Living Magazine |

porary designs. The open kitchens find an exhaustive display of Chinese, European, Indian, Singaporean, Malaysian and Japanese cuisines.

The friendly and efficient Executive Chef Neeraj Rawoot created an interesting platter of Asian specialties for me at Spectra. This fabulously presented meal consisted of salmon dynamite roll, stir fried prawns with holy basil, chicken in Thai yellow curry served with jasmine rice; stir fried curried snapper with celery and Thai pink pomelo salad. Whether it is breakfast, lunch or dinner, Spectra is a great choice for both a meal from the elaborate buffet or ala carte section.

I decided to visit Zanotta, the hotel’s Italian restaurant for dinner on one of the days while I was at the hotel. The restaurant scores high for it’s location on the 6th floor, with a panoramic view to the city’s skyline, creating a perfect ambience for a marvellous dining experience.

Zanotta offers a formal seating arrangement for 80 guests, including semi-private dining sections. The contemporary Italian restaurant has a showcase of neatly stacked Italian wines and the entire atmosphere of the restaurant is enhanced by soothing Italian musical compositions. Zanotta is a showcase of balanced mix of colours, textures and lighting along with an ample use of wood on walls and coffered ceiling which is complimented by brushed finished spiral lamps and Rosewood Venetian blinds. The restaurant has two private dining rooms with a seating of 8 people in each with a large selection of over 1500 wines from around the world including Italy, France, California, Chile, and Germany. Zanotta’s open kitchen layout is in

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keeping with the popularity of live interactive kitchens. A fresh display of vegetables, large jars of homemade pickle, pastas convey Italian Master Chef Leidy Liz Levitan Hernandez’s cooking philosophy of using fresh vegetables and original herbs and condiments. In order to maintain the authenticity of flavours, cooking ingredients are exclusively flown down from Italy. Dining at Zanotta was an exciting experience unlike any other Italian restaurant I have been to. As one gets seated, a choice of homemade breads are served warm with an array of flavourful olive oils to tease the palette. The talented Italian chef Leidy suggested that I start a fabulous meal with a portion of bruschetta followed by a tuna avocado tartare, followed by pasta and then I tried their homemade combination of champagne and lychee sorbet.

A stay at The Leela Ambience Gurugram Hotel & Residences is highly recommended owing to its superior quality service, high end food, exceptional ambeince along with the warmth and hospitality extended by the General Manager and his eficient team. Worth several visits when in Delhi! 

S P I R I T S

SWEET AND SPARKLY CHAMPAGNE

SPARKLING HIBISCUS

INGREDIENTS

INGREDIENTS

3 oz. champagne, chilled Cotton candy 1oz. Sparkling Ice Cherry Limeade

Santa Margherita Prosecco Superiore DOCG Whole hibiscus flowers, packed in syrup 8 tsps of hibiscus syrup used to pack the flowers

DIRECTIONS

DIRECTIONS

Fill champagne flutes with champagne and Sparkling Ice Cherry Limeade. Place a small 2" piece of cotton candy on top of glass as a garnish. Push the cotton candy into the glass for a fun disappearing effect.

Place a whole hibiscus flower in the bottom of glass. Fill glass with Santa Margherita Prosecco Superiore DOCG to ¾" of the rim. Carefully spoon 2 tsps of the hibiscus syrup down the interior side of each glass.

SPARKLING FROSE INGREDIENTS 1/2 bottle of Sparkling Ice Cherry Limeade 8 Rose Ice Cubes 1 oz. lemon juice Mint, for garnish DIRECTIONS Pour rosé into an ice cube tray and place in freezer until frozen. In a blender, combine Sparkling Ice Cherry Limeade, rosé cubes and lemon juice. Garnish with a mint sprig and serve.

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N E W S

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C U L I N A R Y

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C U L I N A R Y

LA CENTRALE Miami’s Italina Food Hall Mecca to open in Brickell City Center | By Alona Abbady Martinez

T

he much-anticipated Italian Food Hall, La Centrale, Miami’s largest at 40,000 square feet, is scheduled to open to the public this February 16th. The three-story hall is a culinary mecca for South Florida food lovers, and will feature Italian restaurants, specialty retail shops, culinary event spaces, cooking classes, and an impressive curated wine cellar as well.

Conceptualized by Florence-born Jacopo Giustinaini and hospitality veteran Matthias Kiehm, La Centrale offers 14 different Italian eateries and five chic bars adding up to over 600 seats. Options range from grab-and-go food counters to more upscale, sit-down restaurants, all with a common denominator focusing on fresh, made-from-scratch, authentic Italian products. Executive Chef Vincenzo Scarmigila (formerly of Las Vegas hotspots like GIADA at The Cromwell) will be overseeing all the menus, ensuring the variety of regions in Italy are wellrepresented and diverse in flavor and price point as well. Guests can expect to indulge anywhere between $2 on a premium Lavazza espresso to $58 on a branzino fish entrée imported from the Italian coastal town of Orbetello.

Begin on Level One, which is designed to mimic a classic Italian piazza and revolves around fresh, quick-service dining options for breakfast, lunch, and dinner as well as a focus on Italian street food. There’s Caffé, a Sicilian-inspired coffee shop offering freshlymade Italian cannoli, pastries, and cakes. The Mercato is considered the main purchasing spot and, as seen by the massive wooden trellis overhead, is designed after the train station in Florence. There are six grab-and-go counters here, including Espresso, Salumi E Formaggi, Insalate, Focacceria, Rosticceria, and Pronto, offering take-out Italian dinners. Pizza E Pasta, the rustic pizza and pasta restaurant, is the

market’s casual, family-style spot serving housemade Neapolitan pizzas and house-made pastas.

Sample delicacies like ravioli friti, lightly fried spinach and ricotta filled ravioli served with Calabrian chili Pomodoro or prosciutto and arugula pizza with a ricotta-stuffed crust. To create a truly authentic expression, stones dating back to 1663 were brought in.

Head up to the second floor where you’ll find all three sit-down restaurants, the market’s signature Aperitivo Bar, and a chocolate and gelato eatery. Guests will be able to purchase fresh seafood from the fish market, prime cuts of meat from the meat market, and housemade mozzarella made fresh every day. The Aperitivo Bar lies prominently in the center of level 2, surrounded by 14-foot Mediterranean olive trees. The bar is shaped like a water well inspired by Roman towns. Price points are competitive, with negroni cocktails at $10 and there is live music and entertainment featured on the stage. Carne, is the hall’s meat restaurant boasting an authentic Italian butcher shop as.

Meats are cooked in a traditional wood-fired grill. The vaulted tile ceilings are inspired from the region of Chianti and originate from the same terracotta suppliers used to reconstruct the famed 13th century Duomo of Florence.

For fish lovers, there’s the airy restaurant, Pesce, evoking the spirit of a seaside restaurant along the Italian Riviera. Stagionale serves as the hall’s seasonal, plant-based restaurant, and boasts an impressive mozzarella counter, where guests can watch hand-pulled mozzarella made on the spot. Sweet tooth cravings will be duly satisfied at Venchi, the gelateria and chocolatier shop with over 80 types of chocolate products.

To add to the comfort and ease of those visiting La Centrale, guests seated at any of the restaurants can request a food checklist which will be filled by personal shoppers as they dine.

Once their meal is over, they will receive the bag of requested items to take home.

Oenophiles may want to begin on the third floor where they will find La Centrale’s wine mecca. Enoteca is the heart of the third floor, channeling a traditional Tuscan winery offering 30 wines by the glass. Small bites are also included such as lentil and cod croquettes. A $20 prix fixe menu for lunch and dinner will be featured daily. Bottega Del Vino is the wine and liquor shop featuring over 500 labels and 4,000 bottles of wine, 85% of which are of Italian origin. Cantina offers a daily prix-fixe menu and serves as a premier private event space for 10 to up to 50 guests.

Tucked away on the third floor is La Cucina, a state-of-the-art cooking and event studio that will be offering food-lovers the opportunity to learn various preparation and cooking techniques of Italian food in a relaxed and fun setting. La Cucina will also act as an event and dining space for private parties, book signings, guest chef takeovers, wine tasting, as well as kids cooking classes.

La Centrale is located in Brickell City Centre in downtown Miami, and both Giustiniani and Kiehm are eager to share its authentic one-of-akind Italian flair with the public.

“Miami is in its Golden Age with new museums, a high speed rail system coming soon, and institutions like it’s never had before. It is one of the most dramatic urban success stories in the United States. South Florida has a great appreciation for authentic food tied to its diverse and deep cultural roots, so choosing Miami was a natural choice,” Kiehm said.

PHOTOS COURTESY OF ALONA ABBADY MARTINEZ

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R O F I L EC H E F

CHANTEL

CH E F

DARTNALL

The Best Lady Chef 2017

T

he media hype has reached fever pitch with interviews and photo shoots galore. When you are The Best Lady Chef 2017, that is par for the course. South Africa’s Chantel Darntall takes it all in her stride – cool as a cucumber, she spoke to Upscale Living magazine about her path to the ultimate accolade.

A bit of background – studies, training, etc.

When I arrived in London as a young, inexperienced commis chef in the busy Chez Nico kitchen, I was literally chucked in the deep end and had to learn how to swim very quickly.

It didn’t take long to learn that the quicker and the more perfectly you performed the tasks you were given, the greater the rest of the team’s respect became for you, and eventually I was one of the team. This taught me that no matter how hard any task may seem, if you practice and persevere it all becomes easier in the end.

Any anecdotal stories from your childhood and your ‘foodie evolution”?

My mother was one of my biggest influences growing up. Even now the smell of a roast chicken brings back wonderful childhood memories. She squeezed a bit of lemon on it and added lots of spices. I can still smell it

| By Heléne Ramackers roasting. I longed for it while I lived in London – it brought back memories of home, feeling safe and having someone else cook for me. My family has always supported me and encouraged me to do what I enjoy and they have exposed me to and provided me with the opportunities to explore the culinary world that helped develop my palate. Without them, I would not be where I am today.

Did you eat your veggies as a child?

in grade 9 where I thought I wanted to be a hairdresser!

What are your favorite ingredients to work with on a seasonal basis?

I love working with edible flowers. A season mostly dictates which ingredients I use, but I also find inspiration from ingredients which I discover during my travels.

Describe the food you create?

I have always loved vegetables. In fact, for a while as a teenager I was a vegetarian. However, when I realised that I wanted to make food my life, I realised that I had to eat everything.

I am passionate about using organic and seasonal produce and endeavour to render “nature on a plate”.

When and where did your love for food start?

Do you have a signature style?

From the time I was small, I have always been very passionate about cooking and have always wanted to be a chef. Apart from the 15 minutes

I describe my cooking style as “Botanical Cuisine”. The father of botanical cooking is Michel Bras whose restaurant is on the top of the

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& + ( ) Aubrac plateau in Laguiole France, about four hours from Paris in the middle of nowhere. You get there by driving along long, winding roads in the countryside. One salad has 29 different vegetables. You can feel you’re starting to glow with health after eating it! I am also inspired by the setting of Restaurant Mosaic which is situated in the Francolin Conservancy with an abundance of wildlife, birds and indigenous plants.

My hero - the father of botanical cooking - Michel Bras. I would prepare any one of my dishes for him to hear what his impressions are about my interpretation of Botanical cuisine.

How long (how many tastings) does it take to create the perfect dish and what is your foolproof method to re-create it?

Do you have any guilty pleasure(s)?

We take as long as necessary to create a dish for the menu. I already have ideas for dishes for next summer and we worked on the upcoming autumn/winter menu once we had launched our summer menu. The staff and I have tastings every Tuesday, tweaking the dishes and coming up with the perfect wine to complement them.

There is no fool-proof method. It is practice and the ability to always let the dish evolve.

What, in your opinion, sets your food apart from other restaurants’ dishes?

The love and passion the team and I put into the food.

How important is it to cook from the heart?

Very important. For me, it’s all about passion. I put my heart and soul into every dish I create.

I think that as a chef you have to be passionate about what you do and you have to truly love it.

That passion will be reflected in your food.

Foodie mentors?

Definitely Michele Bras in France, Chef Raymond Blanc in the U.K and the late great legend Auguste Escoffier. They were, and are, all true cuisine visionaries; their approach to involve all the senses during a dining experience is what we embrace at Restaurant Mosaic.

Your take on recipe books?

I love reading cookery books and seeing what chefs and cooks around the world are doing.

Have you cooked for any well-known people?

If yes, without disclosing their identity, what was that experience like?

I get such pleasure when anyone loves my food whether they are famous or not. Obviously if it’s someone you have admired for years there is a certain pressure.

Is there someone specific you would love to cook for? Who would that be and what would you cook for them?

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Who does the cooking at home?

Either my mom or I cook at home. When I do, I prefer to keep it simple. My favorite is pasta with a creamy mushroom sauce.

Watching a box set on TV and eating popcorn.

You work with food all day, yet you are tiny in stature. How do you manage to stay in such incredible shape?

It is all about moderation.

There’s a saying ‘you should never trust a thin chef ’? What is your opinion of that?

It doesn’t matter the size of a chef. What does matter is the size of their heart (the love they put into the dishes they create).

How long have you been at the helm of Mosaic?

We opened Restaurant Mosaic just over 11 years ago.

It is hard work being a chef – describe a typical day in your life?

As we serve breakfast to our hotel guests, the first person to arrive in the kitchen at 06:30 puts the croissants and pain au chocolat in to bake.

The rest of the team will start to arrive soon after and we have a morning ritual where we each hug one another and say good morning. Once everyone is busy with their prep and the kitchen is set up for breakfast, I will head outside to pick some garnish and see what is new and interesting in the garden. Our guests enjoy sleeping a bit later as it is so peaceful, so breakfast service seldom finishes before 11am. Thereafter it is a quick scrub down of the kitchen and then we get set up for lunch service. I personally go out to each table to welcome the guests and explain the menu. By the time I have finished with the last table and get back into the kitchen. the first amuse bouche is already starting to leave the kitchen and service is in full swing. Depending on the pace of our guests, we usually finish lunch service somewhere between 4pm and 5pm. Then we all grab a quick few bites of our staff lunch and everyone gets back to prepping to get ready for dinner service.

At 5.30pm we all scrub down and set up again so that we have an hour to do the final preparations before dinner service starts at 7pm ... and everything starts all over again. By around

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11.30pm, everything starts to wind down and we pack up and clean up the kitchen. Depending on who finished service first that person would start preparing staff dinner and at about half past midnight, we have a bite to eat and head to bed.

What can patrons expect when they dine at Mosaic?

My dream was always for Restaurant Mosaic to become one of the best restaurants in the country. My initial vision that I had for the restaurant, remains unchanged. My team and I are still committed to providing guests with an unforgettable multi-sensory experience. We endeavour to create a tranquil environment that reflects our passion for art and nature, where patrons can relax and escape from their busy lives while enjoying exquisite food that tells a story.

Is there a lot of pressure on you to create ‘the next best thing’ and how do you keep calm?

There is some pressure but I go for long walks either at the beautiful Francolin Conservancy where Mosaic is situated or on the beach at Nature’s Valley where we have a second home. Both calm me while also giving me inspiration. One of my favorite dishes in a previous menu was Millionaire’s Nest Egg; quail eggs, black truffle paste and courgette served with fresh truffles.

The inspiration for this dish came when I happened to see a discarded bird’s nest during a walk in the conservancy where the restaurant is situated.

Do you have any non-negotiables no-no’s in your kitchen?

A lack of consistency. The saying that you are only as good as the last plate you send out of the kitchen was drilled into me at every service in every kitchen I have ever worked in. Nothing except “perfection” was allowed to go out of the kitchen.

Do you have any kitchen gadgets you cannot do without?

I love sauces so a good whisk is essential.

The design of the restaurant is beautiful and the interior very warm and inviting. Who is behind the design and interiors?

This a true family affair and we all had a finger in the pie when it came to the interior of the restaurant – but I have always had a great affinity for Art Nouveau interiors.

You are very involved in the restaurant – greeting patrons and showing your face regularly. How important is it to be the face of Mosaic?

C H E F

I think it is key! If I am not in the kitchen, the restaurant does not open. I think diners like to know that the chef, whose food they have heard about, is in the kitchen preparing dishes for them and they like to meet that person. I also like to meet our guests and get direct feedback from them on their meal - good or bad.

When I have some time available to eat out, I like to explore and to visit all the different chefs I know, so I very seldom go to the same restaurants and vary from Japanese and Italian to fine dining - I really enjoy other chefs’ cooking. Every year I am fortunate enough to travel abroad and try and eat at some of the best restaurants in the world.

Do you have any embarrassing cooking stories to share?

What have been your best dining experiences that have stood out for you?

A long time ago, I tried to cook rice in a microwave. The result was charcoal. There have never been short cuts in my kitchen since then!

I’ve had some incredible experiences but the ultimate was in a small restaurant called L’Astrance in Paris. Pascal Barbot’s approach to food means no cream or butter. Rather he uses Oriental ingredients and citrus. I’ll never forget his foie gras with raw button mushrooms and hazelnut oil.

Have you ever received unwarranted criticism?

If yes, how did you deal with it?

It is impossible to please everyone of your guests all of the time and since botanical cooking is a very unique style, it doesn’t always appeal to everyone’s taste. I have been told by some guests that there are too many flowers in my food – but that is my style. As a chef, it is important to understand this and ensure that you share your food philosophy with your clients, but I also think it is important that guests do a little research about restaurants before they just blindly go and make a booking to ensure that the restaurant they have selected will appeal to their personal taste and will minimalise the chances that they might be disappointed.

What type of a restaurant patron are you?

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Have you eaten anything out-of-the ordinary and weird?

I have eaten fruit bat before when I was in Seychelles, and had kangaroo and crocodile while I was in England – but other than that … I can’t think of anything else.

Is there a dish you really don’t like and wouldn’t eat?

As a chef, I believe that you should try everything at least once (this naturally excludes any daredevil concoctions made by anyone with the sole purpose to be unpleasant or inedible). Having

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said that, I am not a big fan of kidneys!

You have travelled for work and hopefully for pleasure. Which places are embedded in your memory and why?

My greatest food discovery while traveling was tonka beans (with its incredible marzipan, vanilla flavors) which I tasted for the first time at Chef Jean Georges Klein’s Restaurant L’Arnsbourg in France and white balsamic glaze which I discovered in Modena during my first visit to Italy.

Any places you would like to visit in the future?

It is still on my bucket list to travel to Japan, I have not explored India or Morocco yet and can’t wait to do so… and there are a few restaurants in the United States that I have always wanted to go and visit like Eleven Madison Park in New York City and Alinea in Chicago … and this is to name but a few.

When people travel somewhere, how important do you think the food aspect of the experience should be?

I can’t speak for others, but for me, it is one of the main reasons why I travel and why I love to travel.

You seem to be a private person. Is there someone special at home or is it a case of

& + ( )

keeping your personal life private?

It is the latter. I keep my home life to myself.

Huge congratulations on winning the incredible accolade of The Best Lady Chef 2017. Please talk us through that mind-blowing experience.

Thank you. To be honest it took a while to sink in! It’s a major award when you look at the other chefs who were nominated such as Spain’s Elena Arzak and France’s Sophie Pic who both have three Michelin stars. I have always admired them. The one thing people have asked since my return to South Africa: “Did I know that I was going to win?” I really didn’t. I thought being nominated was the ultimate award.

I made the decision to fly across the world for one night to attend the awards ceremony in Warsaw, because it was such a wonderful privilege to be included with these giants who I admire so much. I was just excited to meet some of my food heroes and be in the same room as them. To win exceeded all my wildest dreams. It is a great honor for me, my wonderful team and for South Africa.

Any exciting plans for 2018 you would like to share?

To keep on growing in culinary terms and exploring all facets of food. Watch this space .... www.restaurantmosaic.com.

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S P O R T S P R O F I L E

CES ACADEMY CES ACADEMY CES Academy is a college sports preparatory academy located in Cocoa, Florida. We prepare our student-athletes to become successful, confident, and responsible individuals through athletics, academics, and character development. As in sports, our educational development highlights teamwork and collaboration in our classrooms, our dormitories, and on our fields.

CES Academy was founded by sports professionals and is focused on preparing your son or daughter for their immediate future in the college or university of their choice. We accept middle school and high school (7th – 12th grade) students, from all over the world, who want to pursue sports as a professional athlete or in sports management. We are a full boarding academy, meaning the students will live in our dormitories full time.

Our diverse learning environment offers you a modern and energetic atmosphere that was built just for the studentathlete.

CES Academy is collocated and partnered with Coastal Florida Sports Park, and participates in all the competitive tournaments with the local, national and international organizations. The sports we offer are: Baseball | Softball | Football | Soccer | Lacrosse | Basketball (coming soon) | Volleyball (coming soon) Our athletic program seeks to develop the sportsmanship and personal growth of every one of our student-athletes, improving self-esteem and sportsmanship to the highest plateau. With facilities that rival professional teams, our studentathletes will be able to take advantage of state-of-the-art equipment and playing fields.

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WE PROVIDE:

S P O R T S

• ELEVEN LIGHTED NCAA BASEBALL FIELDS INCLUDING A 5,000 SEAT MLB STADIUM WITH 50FT JUMBOTRON SCOREBOARD • EIGHT FOOTBALL, SOCCER, AND LACROSSE FIELDS • 35,000 SQ FT ON SITE TRAINING FACILITY *A 17,000 SQ FT INDOOR, MULTI-PURPOSE FIELD FOR SOCCER, FOOTBALL, OR BASEBALL INFIELD; *FOURTEEN INDOOR BATTING CAGES, INCLUDING SEVEN PRO-BATTER VIRTUAL PITCHING SIMULATORS; *A 15,000 SQ FT WEIGHT ROOM WITH FREE WEIGHTS AND TRAINING MACHINES. • SIXTEEN OUTDOOR BULLPENS • A 5,000 SQ FT GAME ROOM INCLUDING POOL TABLES • A RECREATION HALL WITH TWO 32-FOOT HDTVS AND SIX 70-INCH HDTVS • A 50-INCH HDTV IN EACH DORM ROOM • BUFFET-STYLE MEALS THREE TIMES A DAY PREPARED FRESH!

At CES Academy, we offer more than just an education. We offer an incredible opportunity for your son or daughter to pursue a vocation in sports, either as an athlete or in sports management, all while earning an education and preparing them for the college or university of their choice.

If you would like to know more about CES Academy, call us at (321) 639-3976, visit us online at CESAcademy.org, or if you are in the area, stop by and take a look at what we offer.

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BEST OF LUXURY #43 2018 www.upscalelivingmag.com

B O O K

{

NEW BOOK PROFILES THE WORLD’S BEST LUXURY HOTELIERS ON LEADERSHIP, MANAGEMENT AND THE FUTURE OF 5-STAR HOSPITALITY

L

aunching to critical acclaim by industry experts and executives, A Wealth of Insight profiles more than thirty-five of the world’s best luxury hoteliers on exactly what it takes to lead and manage some of the most legendary hotels and resorts. Each executive profile includes bite-size insights, stunning photography and real-life examples on recruiting, culture, technology, marketing, branding, personalization, authenticity, anticipation, design, partnerships and more. Hoteliers also detail the most significant trends impacting the sector today, and how those trends will shape the future of luxury hospitality. The sheer scale and scope of this effort—to distill industry wisdom across two dozen countries—is unprecedented.

From the introduction by author Rahim B. Kanani, a leadership, luxury and travel contributor to major media: In spending nearly a decade distilling leadership and management insights from some of the most innovative and influential chief executives across industries, I traversed the globe from San Francisco to Stockholm to Seoul, and often laid rest at a world-class hotel befitting of my interviewees. In fact, many discussions took place in glamorous suites, lobbies, and ballrooms.

Over the years, the luxury hotel—symbolic of my travels and journalism— shifted from stage to spotlight. From the moment I arrived, every aspect of the guest experience was carefully crafted, catering to all five senses. It was awe-inspiring, delightful and flawless. I became obsessed with how such properties balanced intuitive care with military precision, so I turned my attention to pulling back the curtain and uncovering the secret to creating a world-class guest experience.

Today, general managers are adapting their design and service offerings to meet the needs of a new generation of modern luxury travelers who prize authenticity over familiarity, simplicity over complexity, exclusive experiences over champagne and caviar, and insider knowledge over high-end shopping—hallmarks of becoming a serious destination authority. In addition, luxury hoteliers now operate in a much more dynamic and immediate environment—working closely with investors as owners to meet expectations of financial performance, monitoring digital platforms to rapidly react to guest feedback, and constantly innovating to differentiate themselves in hyper-competitive markets.

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}

While the very definition of luxury has changed, and the environment in which general managers operate has become increasingly complex, core leadership and management principles underpinning the industry remain intact.

Every hotelier featured in this book exudes a fundamental understanding of genuine human connection. They reveal a mastery in the art and science of recruiting, developing, motivating and managing a world-class team—explicitly designed to deliver on the promise of personalized luxury at every stage of the guest experience. This is one of the most profound insights to emerge. The most beautiful of hotels in the most coveted of locations cannot deliver on that promise without an extraordinarily passionate and talented team committed to perfection. There is no alternative.

In an industry that now Googles guests in advance of their stay to glean personal and professional interests, likes and dislikes, anticipatory service is not simply possessing information, but acting on it deliberately, thoughtfully and discreetly.

For aspiring and current general managers of luxury hotels, for hospitality executives in search of a practical guide on how best to deliver a world-class guest experience, and for the modern luxury traveler eager to go behind the scenes, A Wealth of Insight is the holy grail of five-star leadership and management.

A Wealth of Insight features General Manager’s of the Waldorf Astoria Beverly Hills, Wynn Las Vegas, The Plaza Hotel in New York City, The Savoy Hotel in London, Le Royal Monceau Raffles in Paris, Four Seasons Hotel Florence, Six Senses Duoro Valley in Portugal, Pera Palace Hotel Jumeirah in Istanbul, Singita Serengeti in Tanzania, The Ritz-Carlton Riyadh, The Taj Mahal Palace in Mumbai, Belmond Grand Hotel Europe in St. Petersburg, Lotte Hotel Moscow, COMO Uma Paro in Bhutan, Hotel Indonesia Kempinski, The St. Regis Bangkok, Rosewood Beijing, The Landmark Mandarin Oriental in Hong Kong, Outrigger Fiji Beach Resort, Park Hyatt Maldives Hadahaa and more than two dozen other award-winning luxury hotels and resorts around the world.

Out Now: A Wealth of Insight: The World’s Best Luxury Hoteliers on Leadership, Management and the Future of 5-Star Hospitality (Black Truffle Press, December 2017, 356 pages) (https://www.amazon.com/WealthInsight-Leadership-Management-Hospitality/dp/1633936201)