Hotelier Finland Issue 22 by Editor Helsinki Oy

THE oUTDOOR OUTDOOR Issue ISSUE THE

ISSUE NO. 22 2014 2014 ISSUE NO. 22 3RD QUARTER FINLAND EDITION

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INSIDE

ISSUE NO.22, 2014

Publisher: Pierre F. Hammond Editor-in-chief: Sarah Andrews ART Director: ERIC WITHAM DESIGNER: ALISTAIR SMITH Design assistant: Gilli cuthbert Assistant Editor: Simon Hurst Online Editor: Kristoffer Roxbergh Web master: Eduardo Luttner International Licensing: Karl-Henry Edström

VOice with the editor-in-chief ...........................................6 CONCIERGE A hotelier’s help desk ..................................8 BEST ADVICE The best career advice ever received by South African hotelier Liz McGrath. .....................................................................14 The consultant To really see your hotel get outside ................................................16

Advertising: Editor helsinki oy Titti Myhrberg +358 45 111 3393 titti.myhrberg@editorhelsinki.fi

Q&A WITH HOTELIER BILL HEINECKE Thinking Big: The American-born entrepreneur talks about talent, hard work and his ever-expanding hospitality empire. .......... 18

TO CONTACT ANY OF OUR STAFF PLEASE EMAIL: FIRSTNAME.LASTNAME@HOTELIERINTERNATIONAL.COM

Q&A WITH DESIGNER STEPHANE LLORCA Fountainhead: Using creative water features to enhance hotel spaces. ...................................................................24

CONTRIBUTING WRITERS: Abigail Blasi, Boyd Farrow, Ron Gluckman, Mia Stainsby, Suzanne Wales, Paul Ehrlich, Nick Dall, Peter Venison, Shuchi singh kalra Cover image: Lodhi HOTEL, NEW DELHI, INDIA

Q&A WITH Jeffrey Beers Harmonizing nature and architecture: glass, modern architecture and timeless materials intersect in Beers’ hospitality projects. .......................................................................28 PROFILES: Green Spotlight, PHUKET’S SIX SENSES RESORT Sustainability is part of the DNA at this luxury resort in Southern Thailand. ....................................................................... 34 MEXICO CITY’S DOWNTOWN HOTEL Let’s Go Downtown: A 17th-century palace gets a modern makeover. ............................................................. 42 NEW DELHI’S LODHI HOTEL Transforming urban spaces into tranquil retreats. ........................ 51 Scotland’s Gleneagles Hotel Hosts of the Ryder Cup 2014 offer unrivalled luxury from the inside out. ..................................................................................... 56 Last Look ................................................................................ 66

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

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VOICE

Pools, terrace dining, lush gardens and terrace bars are perhaps the first things that come to mind when we talk about hotels and the outdoors. But with this ‘Outdoors’ issue, we’ve broadened our interpretation of the term, looking at the many innovative ways hotels around the globe have successfully incorporated exterior elements into the soul and ethos of their properties. Whether it’s a push to literally step outside and take the time to appreciate a guest’s first impression of your property (see Peter Venison’s new column, ‘The Consultant’), or a look at how hotels are getting energized with street graffiti-inspired art (see ‘Last Look’), we hope that the articles in

this issue serve as an inspiration to re-examine the many opportunities offered by hotel exteriors. As always, our aim is to share the very best ideas we’ve found from hotels around the world. We hope you enjoy our discoveries.

SINC E R E LY,

SARAH ANDREWS — EDITOR-IN-CHIEF — EDITOR@HOTELIERINTERNATIONAL.COM

Onneksi olkoon, käsissäsi on Suomen ensimmäinen Hotelier International julkaisu!

otelier International on saanut alkunsa englannissa vuonna 2008, kun pari hotellialan toimijaa totesivat hotellitoimijoiden ammattilehtien puutteellisuuden. He kokivat, että markkinoilla ei ollut olemassa foorumia, joka olisi voinut tuoda hotelli- a lan toimijoita ja toimittajia yhteen. He myös huomasivat kuinka vaikeaa oli saada ajankohtaista tietoa ja sitä kautta inspiraatiota maailman hotellien trendivirtauksista, ideoista, sisustuslinjauksista sekä muista heitä kiinnostavista aiheista. He teetättivät 280 hotellitoimijaa kattavan tutkimuksen, selvittääkseen hotellitoimijoita kiinnostavia aihe-alueita. Tutkimustulosten perusteella rakennettiin ensimmäinen lehti, joka julkaistiin helmikuussa 2009. Lehti on tämän jälkeen laajentunut yhteensä 26 eri maahan neljännesvuosittaisena julkaisuna. Nyt on tullut Suomen

vuoro. Suomessa lehti suorapostitetaan hotellijohdolle, sisustussuunnittelijoille sekä sisustusarkkitehdeille, sekä maritime-puolella varustamoiden ja telakoiden päätöksentekijöille. Tässä lanseerausnumerossa käsitellään eri sisustuselementtien ja pienten yksityiskohtien käyttöä hotellin ilmeen uudistuksessa. Saamme myös lukea lasimuotoilusta, vesielementtien käytöstä, hotellin ulkoasun merkityksestä sekä kestävästä kehityksestä hotellitoiminnassa. Tutustumme myös hospitality kentän uusimpiin trendeihin ja virtauksiin. Haluan kiittää tässä lehdessä ilmestyviä mainostajia, jotka ennakkoluulottomasti ovat lähteneet mukaan lanseeraukseen, mahdollistaen täten lehden ulostulon. Haluan myös kiittää lukuisista mielenkiintoisista keskusteluista, joita olen käynyt syksyn mittaan alan toimijoiden kanssa, ja odotan mielenkiinnolla pitkää ja hedelmällistä yhteistyötä.

Tämän lanseerauslehden myötä haluan toivottaa kaikille oikein mukavaa loppuvuotta ja rauhallista joulun odotusta.

Titti Myhrberg – Sales Director – Hotelier International Finland

Tarjoa vieraillesi miellyttävä kokemus Asiakkaasi arvostavat yksityiskohtia. Tärkeintä on tarjota heille miellyttävä kokemus. Uusi palkittu Tork Xpressnap® annostelijaliinamallisto alumiinisena ja pähkinäpuisena täydentävät tilaasi. Pehmeät ja näyttävät viininpunaiset tai lehtikuviolliset annostelijaliinat viimeistelevät kokonaisuuden. Tork Xpressnap Image Line - niille, joille yksityiskohdat ovat tärkeitä. www.tork.fi

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CONCIERGE ISSUE NO.22 2014 A HOTELIER’S HELP DESK

Air Cruisers: Deluxe Accommodations at 30,000 Feet BY Nick Dall and Boyd Farrow

Unless you own a private jet, it’s generally accepted that the only good thing about long-haul flights is the view. But all of that is about to change with deluxe onboard hospitality experiences. Four Seasons have unveiled a branded Boeing 757 for ‘air cruises’. Susan Helstab, of Four Seasons’ marketing team, says: “The jet was developed to fulfil the wealthy’s wish to explore the world in utmost comfort.” The aircraft, which will have 52 leather flatbeds and luxe bathrooms, will be staffed with chefs and a concierge to plan spa treatments and meal times. The service launches next February with a 24-day trip that begins in Los Angeles and includes stops in Bora Bora, India and Turkey on its way to London. Guests will stay at Four Season hotels at each stop. Another trip will take in performances at Milan’s Teatro alla Scala, Prague’s Estates Theatre and a private gala at the Pavlovsk Palace outside St. Petersburg. Private fully staffed charters are also available. In December, Etihad Airlines will launch a new Airbus A380s, where first-class passengers can enjoy the

world’s first three-roomed suite (‘The Residence’) on a commercial aircraft as well as nine single-bed ‘First Apartments’ modelled on a “luxury boutique hotel around a theme of Arabian modernism,” explains Mike Crump from Honour Branding. Honour is one of three UKbased design agencies that make up the Etihad Design Consortium (EDC). The EDC was put together six years ago to completely transform the Etihad passenger experience, but it is their First Class offering that has hoteliers excited. While the concept of passengers enjoying a separate bed and seat is not entirely new – Lufthansa already has such a product – Etihad has carried it off with a style and panache (think Poltrona Frau upholstery and custom carpets!) that has seen them leapfrog other major players in the luxury travel market. “Etihad thinks like a hotel, not

an airline,” explains Crump, “They refer to ‘guests’ not ‘passengers’, and their staff includes porters, chefs and food and beverage managers, so when it came to designing The Residence and the First Apartments we looked to hotels for inspiration.” Crump’s team’s innovative use of seriously limited space saw them transforming the ‘dead’ mezzanine level around the front stairwell of the A380 into a two-person suite with a separate bedroom, lounge and bathroom while their use of a single hotel-style corridor (wide-bodied aircrafts usually have two aisles) made the First Apartments possible. T ickets will not be cheap (up to $43,000 on some routes if the rumours are to be believed), but the fact that Emirates have already announced plans to launch a similar product would suggest some travellers are willing to pay anything for a good night’s sleep.

CONCIERGE

BED, BATH AND BEYOND BY Abigail Blasi

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

Canine Ambassadors BY Mia Stainsby

At the Fairmont Hotel Vancouver, Canada, you’ll find corporate executives on their hands and knees, cooing and smiling. The objects of their affection: Mavis and Beau, the hotel’s ‘canine ambassadors.’ Guests can take them for a walk, attracting instant friends along the way. Children are over the moon when they meet Mavis and Beau. (The pair have romped with Halle Berry’s daughter and Celine Dion’s son.) Mavis

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

is legendary for operating the elevator to get to the lobby from the ninth floor, where her owner, Darren Klingbeil, manages the hotel’s boutique ‘Gold Floor.’ The Fairmont Hotel chain has ambassadorial dogs in several other hotels around the world as well. “They are our most popular employees,” says Nancie Hall, regional director of public relations. “They get letters and gifts. Guests from other hotels come by to visit them. How do you put a price on that? It’s one of those intangibles.” “It’s something other hotels aren’t doing. It’s thinking outside the box,” Klingbeil says.

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

CONCIERGE

Make the Most of Outdoor Spaces These days there is not a hotel on earth that is not maximising its outdoor space. City gardens are increasingly turning into alfresco dining rooms, like the Le Bristol in Paris, porticos are becoming informal terraces, like the Hotel du Rome in Berlin, and urban rooftops are becoming outdoor swimming pools, as in the case of the Gansvoort’s two New York properties and the “full-service urban resort” founder Michael Achenbaum plans to open in London’s Shoreditch next spring. If there is not quite enough room for a pool, architects can probably find a way around it. Pools “hang” over buildings, like half-bridges, in several properties, such as the W Hong Kong, the Joule in Dallas, Texas and The Adelphi in Melbourne. When it comes to squeezing as much use out of rooftops as possible, New York leads the way. The new 3000-square-foot penthouse lounge atop the Kimberly Hotel features fully retractable glass ceilings and walls and ambient heated floors. Nearby, the bi-parting skylight at its new rooftop bar and lounge has revitalised the trendy Refinery Hotel. Meanwhile Hilton-owned The W it Chicago has earned

Going the Extra Mile Outdoor service is becoming more creative all the time, and some hotels have notably upped the ante in their imaginative approach to life on the terrace. Take, for example, the Viceroy Riviera Maya, which not only offers a hot tub on the terrace, but a Plunge Pool Romantic Turndown. “Each of our 41 villas is an intimate hideaway for couples with a private patio and plunge pool,’ explains General Manager Pedro Lara. “So the Plunge Pool Romantic Turndown is a special amenity that every couple staying with us on a romantic escape or a honeymoon can enjoy, and it is

international praise for the design of the new retractable glass enclosure over the outdoor portion of its 7000-squarefoot rooftop bar, which will ensure that the party will go on in any kind of weather. The most ambitious project may be the brand new Andaz Tokyo Toranomon Hills, where an open-air terrace brings alfresco dining to the 52nd floor. Constructed on the same level is Tokyo’s highest chapel — featuring the same copper and shingling as a traditional Shinto temple — so the hotel can offer a dramatic venue for holding actual wedding services as well as wedding receptions. - BF

completely tailored to their emotional and romantic preferences.” Choices that are arranged via the concierge include aromatherapy scents, mood music (guests can choose their iPod playlist), drinks and dessert creations. High tea on the terrace? The Sanderson in London takes it one step beyond with their beautifully elaborate Mad Hatter’s Afternoon Tea. This is a collaboration with design collective Luna & Curious, who craft bespoke crockery. Menus are hidden inside vintage books, napkins are wrapped with riddles, and sandwich plates featuring zebras, birdcages, carousels and ticking clocks serve whimsical ‘strawberries and cream’ homemade marshmallow mushrooms. Delicious fruit jellies made in Victorian jelly moulds are presented on a lavish cake trolley. The Casa Madrona in Saualito, California, provides terrace service with

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

CONCIERGE

Lap of Luxury: The Molitor Reopens BY Suzanne Wales

During the 1920s and 1930s, fifteen swimming pools were constructed in Paris, all of them resplendent, to some degree, in the art deco style of the age. The Molitor on the edge of the Bois de Boulogne was one of most famous. Inaugurated in 1929 by Johnny Weissmuller (he of ‘Tarzan’ fame) and featuring a restaurant, gym, mini golf course and hair salon, it became the scene of chic jazz age soirees. In 1946, the bikini swimsuit was first unveiled to the public here, further etching the Molitor in the urban lore of the city of lights. In 1989 it closed – and began a second life as a backdrop for street artists and underground happenings. Now a new hotel venture has brought the sparkling glory days of the Molitor back to life.

After a renovation process that lasted almost three years, the Molitor’s two pools now feature in a new 124room resort-hotel complex, part of the Accor hotel group. For project manager and now hotel director Vincent Mezard, rebirthing the Molitor became a singular obsession. “I was struck by the energy and vibrations emanating from the site as a whole,” he says. It was a “crazy and exciting project.” The Molitor’s pools (one outdoor, the other interior and surrounded by booths) were renovated by Jacques Rougerie, a veteran architect of watery environments, using original plans and salvaged, refurbished materials. They can only be accessed by hotel guests and members of the on-site gym, a fact that has caused a ripple amongst pool-loving Parisians. For Mezard however, the new Molitor offers both locals and travellers an opportunity to dip into the city’s collective memory. “This is not just a re-opening,” he declares, “But a promise of a genuine renaissance.”

CONCIERGE

Branding Gone Wild Once the scourge of hoteliers, hotels are now wooing rock stars to win over a new generation of business travellers. It’s yet another way for hotels to promote and grow their brands, creating often times surprising parternships. Renaissance Hotels, which recently struck a deal with promoter AEG to hold concerts at some properties, is also hosting events at music festivals like SXSW in Austen, Texas and the Washington DC Jazz Festival. Renaissance marketing executive Dan Vinh says these activities can boost brand

NATURALLY IMPRESSIVE It is not just kooky Icelandic songstress Bjork who is so taken with the idea of biophilia. Hotels are increasingly embracing the idea of incorporating natural elements into their designs. One striking example is the Sky Comwell hotel in Copenhagen, where the lobby is all polished local rocks, the lounge and restaurants are walled by local plants, the fireplace area is surrounded by reeds, and the reception is framed by a woodpile. Room furniture is made from ash, while furnishings and rugs reflect the surrounding area’s hues. Biophilia’s successful marriage of sustainability and aesthetics is catching the attention of hotel architects on projects great and small. The recently re-built 37-room Slow Horse ski resort in Piancavallo, Italy has an irregularly angled roof and facades, designed so snow can pile up and compact in certain places—perfectly insulating the property. When it thaws, water flow is directed away from public spaces, and the formation of stalactites is visually stunning. A larger-scale example of how nature can simultaneously improve appearance and functionality is the new Xi’an Westin Museum Hotel, which

awareness while giving “guests an opportunity to experience a cultural event off hotel property”. The last few months have seen a welter of off-premises activity, with hotel affiliations ranging from condos and golf clubs to picnic firms and dog parks. While some hotels have tied up with airport lounges—like Hilton with Priority Pass and Fairmont with Lounge Club—others are taking this a step further. Four Seasons just opened a lounge at Honolulu International airport and Mandarin Oriental is exploring its own freshen-up lounges at some sticky destinations. However, no one’s link with air travel is stronger than Four Seasons, whose ‘air cruises’ begin next year. - BF

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

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

PARKROYAL, Sky Gardens, Singapore

The Question

CONCIERGE

What is the most important investment you have made (or would like to make) in the hotel’s exterior? Compiled by: BOYD FARROW

1/ Nick Troubetzkoy, owner of Jade Mountain, St Lucia: “Our Celestial Terrace was built mainly as a place to admire the Piton Mountains but has become the most versatile part of our resort—it is used for sunset cocktails, private dining and now there are complimentary yoga classes there every morning.” 2/ Debrah Dhugga, general manager Duke’s Hotel, London: “We turned the secluded patio behind our hotel into a private cigar lounge. Smokers now have somewhere nice to relax and we can offer cognacs to accompany the Cubans.” 3/ Jean-Claude Messant, general manager, Hotel Métropole Monte-Carlo: “Odyssey, our new outdoor space created by Karl Lagerfeld, which features a swimming pool and Joël Robuchon’s third restaurant within the hotel. We can now offer the best in alfresco dining and wellbeing in Monaco.” 4/ Yan Vacher, general manager, Grand Hôtel de Bordeaux & Spa: “Our ‘Night Beach’ concept. The panoramic terrace has traditionally served as an extension of the spa during the day, but since the creation of the rooftop bar in summer 2012, we have been able to truly maximise this space in the evening.” 5/ Roberto Payer, general manager, Waldorf Astoria, Amsterdam: “From a structural as well as an aesthetic standpoint, we had to take such meticulous care in restoring and modernising the six 17th- and 18th-century canal-side houses in which the 93-room hotel is housed, while ensuring that the hotel meets modern sustainability standards. We think it has exceeded all expectations.” 6/ Zoe Jenkins, general manager, Coworth Park, Berkshire, UK: “The time and money that has gone into our 240 acres of grounds means they offer a rich range of interest for guests, from high octane polo fields managed by Guards Polo Club, to the more bucolic wild flower meadow, croquet lawn and sunken garden.” 7/ Dean Winter, general manager, The Upper House, Hong Kong: “We love The Lawn, our new outdoor secret garden on Level 6. Outdoor space in Hong Kong has always been a novelty. It is somewhere very special for our guests to enjoy food and drink.” 8/ Kit Hemp, co-owner, Ham Yard Hotel, London: “The hotel is built around a tree-lined pedestrianised area with a Tony Cragg sculpture. Soho itself is always very grey, so it was wonderful to be able to plant five large oak trees in the middle of the city.” 9/ Robert Rechtermann, general manager, Conrad New York: “The hotel was the very first LEED Gold new construction project in an existing building in New York. This title was achieved partly because of our green roof and chef’s roof garden. We’re pleased with the huge success our rooftop bar Loopy Doopy, which offers great views of the Hudson River and Statue of Liberty.”

iz McGrath is the only woman in the world to own three Relais and Chateaux hotels, but she became a hotelier by accident. Throughout her long and happy marriage to Gerald McGrath, a prominent figure in the recording industry, her interest in luxury boutique hotels was only as a guest. But when Gerald died suddenly, almost 30 years ago, part of Liz’s inheritance was the old Lookout Hotel – a ‘one-star dump‘ in Plettenberg Bay on South Africa’s East Coast. Instead of doing the prudent thing and selling it, Liz sank all her energies into transforming it. That dump is now The Plettenberg, which stands alongside The Cellars-Hohenort in Cape Town and The Marine in Hermanus to form The Collection by Liz McGrath.

BEST ADVICE CONCIERGE

THE BEST CAREER ADVICE EVER RECEIVED BY SOUTH AFRICAN HOTELIER LIZ MCGRATH AS TOLD TO: Nick Dall

“The Plettenberg became my therapy. Gerald and I had stand out. I set out to find a chef who could achieve this, bought it together as a fun project, and I didn’t want to simply and in this mission I once again relied on the advice of my sell it and move on. For inspiration I turned to the Relais and late husband who lived by the mantra “You are only as good Chateaux hotels Gerald and I had holidayed in throughout our as your staff.” My Executive Chef, Peter Tempelhoff, is the marriage. The emphasis on history, on beautiful things, on embodiment of this mantra, and his cooking has really put excellent food and a ‘sense of place’ left a lasting impression our hotels on the world map. Perhaps the greatest vindication I have ever received on me and gave me something to aspire to. Gerald and I visited two or three of these hotels was when we hosted the annual Relais and Chateaux banquet every year, and although there’s a little bit of all of those at The Cellars-Hohenort in 2010. Raymond Blanc arrived places in my three hotels, one establishment really stands earlier than expected and asked if he could have a tour of out. Peter and Christine Smedley, who owned the splendid our kitchens. W ith slight trepidation Peter and I agreed, but Ston Easton Park near Bath, were vaguely related to me, and we needn’t have worried. As he was leaving Raymond didn’t this connection allowed me a behind-the-scenes look at the say much, but it meant the world to us. “Excellent,” he said, workings of a boutique hotel. The Smedleys showed me that “Keep it up.” After the dinner we received a standing ovation ‘small is special’, and it is credit to them that every single from the 40 Grands Chefs attending, whose restaurants comprised a total of 72 Michelin Stars. A year later Peter room in each of my three hotels is decorated differently. But, I soon learned that running hotels is not only was awarded the title of Grand Chef. about decorating rooms, preparing dinners and servicing guests’ requests. Balancing the books is vital to the success Author Bio: Nick Dall is a freelance journalist based of any business, and hotels are no different. In this sphere in Cape Town. Most of his work is travel-related and I relied heavily on the advice of my late husband who has been published extensively both locally and abroad. impressed upon me that any absentee owner needs a strong www.nickdall.co.za financial company to oversee their business. I’ve used the same accounting firm for over thirty years, and although I understand more about balancing the books now than I did when I started out, it is still very reassuring to know that someone else is watching out for the bottom line. A few years after The Plettenberg opened, one of the directors of the Relais & Chateaux arrived unannounced. When he told me that my hotel could become a member of this select establishment, I was astonished, but I didn’t need long to consider his invitation. The Relais & Chateaux has been one of the greatest supports throughout my career. They have helped me to understand that one can never stand still in the hotel industry, even if one’s hotels venerate the past. Recently, my greatest success has come through the transformation of my hotels’ restaurants. Because they’re all semi-rural, they needed something which would make them

CONCIERGE

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

I have never built a dry wall in my life and have some difficulty telling a dandelion from a daisy. Nevertheless I do recognize that the “outdoors” of an hotel and/or restaurant is of vital importance to the success of the business. Most of the grandes maisons and palaces of Europe are renowned not only for their architecture but also for their setting and, in many cases, for their gardens. What these architects and landscapers realised was that the “arrival experience” is of the utmost importance. The impact of this experience was carefully calibrated. Grand avenues were created to frame magnificent palaces or teasing routes were designed to allow the end product, the building, to be unveiled layer by layer. W ith some notable exceptions in the resort business, it has been almost impossible for modern architects to recreate such grandeur, be it because of poor town planning or expense. Nevertheless, the importance of the arrival experience should not be forgotten. The architects of the past would never have allowed the staff quarters, or the manager’s house, or the delivery yard to be the first things that came into view. As far as they were concerned the front door was at the front, the back door was at the back, and the staff were, as we all know, “below stairs” until called for. I used to suggest to my hotel managers that they “go outside and look in.” Naturally, I discouraged them from becoming office bound and expected them to regularly patrol the public areas and floors of their premises, meeting and greeting as many guests and staff as they could en route. But I also encouraged them to go outside of the building and look at it as an outsider would, with particular emphasis

on the first impression it might project. It is, in fact, quite difficult to view a building for the “first time” when you get to see it every day (or night). Could that be your car that is parked so conveniently in the closest spot to the front door?, Could that be your office window with the half-drawn curtains and the delightful view of the back of your filing cabinet, together with the miscellaneous objects that have, over time, fallen behind it? Could it be right that the neon light from the luggage storage room glares into the eyes of all arrivals, day and night? Could it be your doorman pocketing cash for secreting away cars without a parking ticket? Could it be your front entry directional sign that is overgrown by a bush? You certainly won’t see any of these things from a comfortable seat in your office. Going outside means more than just a quick walk around the garden picking up litter; it means broadening your managerial approach to everything beyond your own walls. How often do you phone your own hotel, and how many rings do you endure before someone answers? How do they answer and what action follows? How many times do you try out your own website by making a reservation or looking for directions? How many times do you do the same to your competitors? How often do you count the lit windows in your competitors’ hotels? Yes, there is plenty of information to be found “outdoors.” Sometimes the nuances of a welcome are very subtle; sometimes they are just plain stupid. Last week I stayed in a four star “chain” hotel in the suburbs of a small French town. As I drove in to the parking area I noticed that the gates were open and a piece of tape was stuck over the entry phone. The pathway in front of the entry doors was paved with decorative, but uneven, cobbles. The “welcome,” just inside the lobby, was a supermarket-type trolley inviting one to transfer one’s own luggage from car to reception. It seemed rather obvious to me that shopping trolleys are not designed for the easy stacking of luggage and that their wheels are not compatible with cobbles. It also told me many more things about the experience I was about to have. Surely an outside-looking-in manager would notice this? Remember, a hotel door is a reflection of who lives behind it. Author Bio: Peter Venison is the author of ‘Managing Hotels’ and ‘100 Tips for Hoteliers.’ A 50-year veteran of the hospitality field, he continues to work as a consultant to the international hotel and casino industry.

Q&A Bill Heinecke

Q&A with

HOTELIER Bill Heinecke T h in k in g B i g: Ta l k in g w it h t h e A m e r i ca n - bo r n E nt r e pr eneu r About His E v e r- E x pa n d in g Hos pita l it y E m pi r e AN INTERVIEW BY: Ron Gluckman

William Ellwood Heinecke is one of Asia’s most remarkable entrepreneurs. An American who grew up in Thailand (and a Thai citizen), he started cleaning offices and selling advertising at a Bangkok newspaper as a teen; he was a millionaire by the time he was 21. Last year, Forbes anointed him a billionaire on its Rich List. At a time when contemporaries contemplate retirement – he’s 65 this year – Heinecke remains intensely involved in all aspects of Minor International Public Company Limited (MINT), which employs more than 45,000 people in resorts, retail and restaurants (1400 outlets in 20 countries). He launched

his first hotel in Pattaya in 1978 and now has 108 properties across Asia Pacific, the Middle East and Africa. His upscale Anantara brand is among the fastest-growing and most successful Asian-based chains. Heinecke lives life to the fullest, racing cars, flying planes and diving with sharks. But he also believes in giving back. He’s written books for entrepreneurs and is an ardent philanthropist. All employees participate in an annual day of charity. Nowhere has the impact been greater than with Thailand’s beloved elephant. Two of his properties – the famed Four Seasons Tented Camp and adjacent

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

Hard work, financial struggles, setbacks, regional or international crises are all part of doing business in today’s world.

Q&A Bill Heinecke

Hotelier International: When it comes to giving advice to aspiring entrepreneurs, you could write books – and have! But can you offer a few key suggestions? Bill Heinecke: Ultimately, it’s quite a simple formula: you need to seek out an opportunity or gap in the market, work hard, and take some calculated risks. Nothing will be given to young entrepreneurs on a silver platter. It’s a competitive world, so you have to think on your feet and act fast when the time is right.

HI: In building your hotel empire, what has been the hardest part? BH: Perhaps the hardest is finding the right people to join the journey. Hard work, financial struggles, setbacks, regional or international crises are all part of doing business in today’s world and can all be overcome if you have the right people. We hear a lot about the ‘war for talent’, and it’s true; more and more, this is what keeps me awake at night. There is no easy answer to finding the right people. At Minor International, we place a lot of emphasis on sourcing the very best talent and then

ensuring that we retain them. In addition, I firmly believe that passion is one of the most important things to look for in any candidate, as anyone who is passionate about what they do really helps to ensure a successful business environment. Many of the people on the core team across the food, retail and hotel teams have been with the company for a number of years, and they are all very passionate about the business, passionate about the teams and dedicated to ensuring value for all our shareholders.

Q&A Bill Heinecke

Itâ&#x20AC;&#x2122;s a competitive world, so you have to think on your feet and act fast when the time is right.

Q&A Bill Heinecke

HI: We know your resort business grows exponentially. Have there been any quantum leaps? BH: Launching our first major property overseas definitely took the company to new levels. Anantara Dhigu launched in the Maldives in 2006, and it was a key stepping-stone to rapid international development in the Middle East, Australia, Sri Lanka, Vietnam and China. Today Minor Hotel Group has 108 hotels in 14 countries – and there are more to come. International expansion was also a very strategic move for the group in that our portfolio is now spread across a number of countries, regions and indeed continents, which ensures that we can strike a healthy balance of opportunity and risk. Creating a well-balanced portfolio of brands has also been key in the development of MHG –Per AQUUM, Anantara, Elewana Collection, AVANI and Oaks provide a diverse hospitality offering, which is very appealing to today’s investors and developers.

HI: This may be like asking a parent to pick his favorite child, but which hotels stand out as personal favorites? BH: It is difficult, bordering on impossible to pick one single hotel. I appreciate different hotels for different reasons at different times. Anantara Golden Triangle remains a very special property as it was one of our first hotels, and the location and elephant camp remain truly special. Qasr Al Sarab Desert Resort by Anantara in the Liwa desert outside of Abu Dhabi is one of the most beautiful hotels in the world. Anantara Kihavah Villas in the Maldives is surrounded by an incredible marine paradise that is truly nature’s paradise. The Elewana Collection in Tanzania and Kenya provided me with one of my most memorable family holidays. The list goes on… HI: Do your hotels aim for a particular style? BH: We have 5 key hotel brands, so each one has a distinctive look and feel. With Anantara, the architecture is primarily inspired by the destination. Our hotels in Abu Dhabi are reflective of the rich Middle Eastern culture; our hotels here in Thailand are infused with the very best elements of the kingdom. This is part of the destination experience that is at the heart of the Anantara brand, and this resonates across city and resort hotels. It may not always be in the absolute architectural design, it may also be in the spa, or the restaurants.

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

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

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Q&A STEPHANE LLORCA

Q&A with

DESIGNER STEPHANE LLORCA F ounta in h e a d: Usin g C r e ati v e Wate r F e atu r es to E n h a n c e Hote l S pac es AN INTERVIEW BY: Suzanne Wales

Q&A STEPHANE LLORCA

Stephane Llorca is as quietly spoken and serene as the projects he creates: stunning water features for both the private and civic sector. Started by his father 40 years ago in Paris and now based in Barcelona, JML Water Feature Design is one of only a handful of companies that specialises in the field. Llorca’s pools, jets and fountains have added H 2 O to projects from the boards of Zaha Hadid, Norman Foster, Shigeru Ban and other world-renowned architects. In terms of hospitality projects, he is most proud of the shallow, ‘popping water’ pond created for the lobby of the Four Seasons Hotel, Hangzhou.

Hotelier International: Who hires you? Architects or the property owners themselves? Stephane Llorca: It’s a bit of both really. Many architects call us when they have a project into which they want to incorporate a water feature. They are generally not familiar with what is involved or how many different types of expertise are needed.

but you never know 100% what the result will be. For the Four Seasons project for example, even the smallest splash would have been unacceptable on the hotel’s marble floor. It could have caused accidents! Maybe even just opening a door at a certain moment could have affected the jets. So we needed to do a lot of testing first to make sure it was perfect.

HI: For example? SL: Waterproofing, positioning, mechanicalelectrical systems, civil works, finishes etc, putting all these together means a lot of interconnection between them. A project can fail because of a minor detail that hasn’t been taken care of. HI: That does sound complicated… SL: Water will reveal defects that the eye can’t see. So there is no room for error. Working with water is extremely challenging because at some point it will be ‘out of control’. We carry out empirical calculations,

HI: I don’t think many people realise just how tricky the process is.. SL: No, most people think it’s as simple as turning on a tap! HI: What does the presence of water add to a hotel? SL: It can totally change the atmosphere – and that’s a universal truth. We work all over the world and I can say without a doubt that everybody is attracted to water. It’s part of us, independent of our race or religion. It’s an instinctual thing.

HI: How does water stimulate our senses? SL: Firstly, the sound of water is very relaxing and in exterior projects can block out the sound of street traffic. Then you have the hypnotic visual image of moving water together with contact, or the fresh feel of water. HI: What would be the cost of a project like the Four Seasons, Hangzhou? SL: That project cost half a million dollars. We developed specific technology for it. We work with a company based in Toronto that made the special nozzles that ‘pop’ the water above the surface. They made a model in real size, then we went there to see that the splash was contained and all was working ok. Then the clients came to approve it. It was complicated, but it was a premium project.

Q&A STEPHANE LLORCA

HI: Would it be possible for you to create something beautiful on a small budget? SL: We could produce something for say 2000 Euros, not including our fee. For that the client would get a more classical element, perhaps a pool with an arching jet and lighting. But it would still be a valuable asset. I don’t think you always need a ‘show’. HI: What are some of the trends you have witnessed over the years in water feature design? SL: Bellagio, the hotel in Las Vegas, started a trend for ‘dancing fountains’; the biggest one has been installed in the Burj Khalifa in Dubai. But these types of projects don’t interest us, we are more architecturally focussed. I am more interested in details and beautiful things that are very simple. For me, the water system of the Alhambra (the ancient Moorish palace in Granada, Spain), in its simplicity, is the most beautiful project that has ever been built. And it remains contemporary. It is something that could just as well work in a hotel garden. Author Bio: Suzanne Wales is an Australian writer, consultant and media professional based in Barcelona. Specialised in the luxury travel and lifestyle sector, her writing appears in publications like Wallpaper*, Vogue, Concierge.com and The Australian Newspaper. She is also the author of a plethora of first-edition travel and design books on Barcelona.

The sound of water is very relaxing and in exterior projects can block out the sound of street traffic.

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Q&A Jeffery Beers

Q&A with

ARCHITECT JEFFREY BEERS H a r m oni z in g N atu r e a n d A r c h itectu r e: G l ass, Mo d e r n A r c h itectu r e a n d T i m e l ess M ate r i a ls I nte r sect in B ee r sâ&#x20AC;&#x2122; Hos pita l it y Pr o j ects AN INTERVIEW BY: Boyd Farrow

Q&A Jeffery Beers

Jeffrey Beers has been designing hospitality properties for almost 30 years. The American double-majored in architecture and glass-blowing at the Rhode Island School of Designâ&#x20AC;&#x201D;studying with the glass artist Dale Chihuliâ&#x20AC;&#x201D;before a two-year Fulbright scholarship with the legendary Oscar Neimeyer in Brazil, studying the integration of glass and architecture. Beers joined I.M. Pei & Partners (now Pei Cobb Freed & Partners) and worked on several large hotel projects in southeast Asia, including Raffles in Singapore. In 1986, Beers founded his own firm, Jeffrey Beers International, which

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

Q&A Jeffery Beers

Hotelier International: Looking back at all the hotel projects you have worked on, are there any signature looks or techniques that have emerged or particular materials that you find keep recurring? Jeffrey Beers: As a glassblower, glass has always been a passion of mine—and a material I like to integrate into projects in as many unique ways as I can. Throughout my career I have always preferred to use rich natural materials such as wood and stone, with beautiful graining, pattern and colour, and then to contrast these nuances with sleek, polished materials such as glass, or high-gloss lacquer and other mirrored surfaces. Paying very detailed attention to the lighting of any space is also crucial. I also

enjoy playing with the scale of the space I’m working with to heighten the sense of drama. Of course, when designing any hotel the most important thing to remember is the comfort of the guests. You want the surroundings to engage with the guests but they have to be comfortable. HI: These days, with such a premium on space and such an accent on the natural, many hoteliers and developers are looking for clever ways to “bring the outside in”. Is there any practical advice you can share with those considering how best to do this? JB: Ever since my student days I’ve been interested in the overlap between interior and exterior space—the harmony of nature

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

Q&A Jeffery Beers

HI: You are famous for using glass in lots of different ways, from the traditional to the ultramodern. How has new technology changed the way glass is used, and how is architecture enabling these changes? JB: Technology has actually advanced tremendously in recent years, which has enabled glass to be used in ways nobody had thought possible not that long ago. Glass plays a major role in design in many forms. One large-scale example of how glass is now being used as a decorative shell of an entire building is the forthcoming Frank Gehry-designed headquarters for the Fondation Louis Vuitton, which is nearing completion. You can see how glass is being used to create a freestanding building and structural stairs at the Apple store on New

Yorkâ&#x20AC;&#x2122;s Fifth Ave. The desire of architects and designers to invent something new is helping to propel the glass industry forward at a remarkable speed. HI: How is the changing way we live changing the design of hotel environments? JB: Designers and hotel developers are challenged now by much more knowledgeable and experienced guests. I have to be much more thoughtful regarding the guest and be guest-oriented in my design thinking. I have to pay much more attention to the functional needs of guests. It is fashionable for hotels to aspire to a seamless check-in, where guests walk in and just check in with their smartphone. I appreciate the experience of talking to

someone when you arrive. In my opinion, hotel experiences have to be memorable, comfortable and personal, unlike the more corporate and clinical environments of the past. Ultimately, this makes for a more rewarding design because youâ&#x20AC;&#x2122;re really designing with the ultimate and most personal guest experience in mind. Author Bio: Boyd Farrow is a business writer and editor who divides his time between London and Berlin. Farrow has written about the hospitality sector for various international publications, including CNBC Business, the monthly magazine he edited until 2012, and he reviews hotels for several magazines in the US and Europe.

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Green spotlight - Yao Noi’s Six Senses

Yao Noi’s Six Senses Sustainability is part of the DNA at this luxury resort in Southern Thailand BY: Ron Gluckman

Green spotlight - Yao Noi’s Six Senses

An ice cream bar may seem unusual at a five-star resort; likewise popcorn passed around at an outdoor cinema under the stars. And few, if any, luxury resorts boast a chicken farm. Breaking the mold has been business as usual, and a large part of the appeal, for over a decade at the upscale but unconventional Six Senses. This small, influential luxury chain based in Bangkok has created some of the world’s most talked-about and celebrated resorts, including Soneva Fushi in the Maldives – a mainstay on the world’s best lists. While comfort and top-notch service typifies Six Senses as much as quirky features, the firm’s commitment to social and environmental responsibility has been a major attraction to its loyal following. That’s readily apparent on the island of Yao Noi, a Robinson-Crusoe-style getaway in Southern Thailand. No airports serve the rustic isle; guests arrive by private speedboat from nearby Phuket. The property features an eclectic collection of deceptively rustic-looking villas tucked amongst lush vegetation, all with private pools and the supreme pampering associated with Six Senses’ creed of ‘Barefoot Luxury’. No comfort is compromised, yet Six Senses reaches exemplary levels of sustainability. The resort was carefully built among existing forest, using lots of salvaged wood. Lights are efficient. Water is recycled and purified for drinking. Much of the produce consumed by guests is grown in charming gardens on site. And the chickens not only contribute fresh, healthy eggs, but also munch kitchen waste, producing compost used for the gardens. These are a few colorful aspects of the company’s matrix of environmental measures, standard to all its resorts worldwide. Every property has its own sustainability champion who not only coordinates chain policies, but also suggests new measures that work locally, and just might yield benefit for other resorts.

Green spotlight - Yao Noi’s Six Senses

“I want things like this to come out of the box,” says Amber Beard, Vice President of Sustainability at the Bangkok head office. “I want everyone to be involved, and share ideas. One person cannot do this. It’s about everyone buying in.” Yao Noi offers a wonderful showpiece. The tiny island has limited fresh water, so the resort produces all its own. Six Senses was a pioneer in switching from expensive (and highly profitable) imported bottled water to locally produced water. This is stocked in recycled glass bottles, sold in the restaurants, with much of the proceeds going to off-site community initiatives. Initially wastewater was recycled in ponds, picturesque aeration providing basic treatment. Then, the resort started using EM (Effective Microorganisms) to purify the water, now reused around the grounds. “We save a lot of water, and money,” says Pimjai Doungnate, who oversees sustainability and quality assurance at the resort. Many resorts pay lip service to sustainability but Six Senses has a comprehensive Waste-to-Wealth strategy. The aim is to constantly consider new ways of combatting waste, terming the effort a series of opportunities, rather than compromises. “There is this great misconception about

sustainability,” explains Beard. “People think that it’s going to be hard, and involve sacrifice. That doesn’t have to be the case.” She concedes there are costs, sometimes sizeable, but they can be offset by long-term gains. Six Senses sprouts in some of the world’s most pristine locations. Often resources are limited, and environmental impact can be huge, compromising the serene ecology that the resort values so highly, and guests come to savor. Thinking out of the box becomes essential in such settings. Six Senses Zighy Bay is in a remote part of Oman, lacking virtually all services; access is largely from Dubai. Supplies come at great cost, risk of spoilage and huge carbon footprint. Six Senses responded by renting land nearby to grow produce. They ship organic vegetables fresh to the table, with $80,000 savings in food costs annually, says Beard. The benefits accumulate. “We’re always looking at new ways to do things better,” says Manish Puri, general manager at Yao Noi. “We don’t put a green flag up. The guests know about this, and we do it for the guests, but we also do it for ourselves.”

Green spotlight - Yao Noi’s Six Senses

Reactions, he says, are overwhelmingly positive. Guests tour the organic gardens with chef Anthony Reynolds, who says the resort produces 15 percent of its food, which is healthier utilising fresh, local ingredients. Everything is visible, and shared, including a mushroom-shaped fairytale hut where guests can see how mushrooms grow. Tours of the resort water plant are also popular, but the main attraction is often the chicken farm, a Yao Noi innovation that could be adopted at other Six Senses. “Before we spent 50,000 baht (about $1600) per month for organic eggs,” says Puri. “Guests can visit the chickens, pick up an egg still warm, and give it to their butler for breakfast. “This saves us money,” he says, “and it makes us different. We still have glitz and glamour, but a lot of people want nature, and to be in a sustainable setting. This makes business sense – it saves money and waste. But it’s also part of our DNA.”

Green spotlight - Yao Noi’s Six Senses

There is this great misconception about sustainability, explains Beard. “People think that it’s going to be hard, and involve sacrifice. That doesn’t have to be the case.”

Yao Noi’s six senses Phone: + 66 (0) 76 418 500 Web: www.sixsenses.com/yaonoi General Manager: Mr. Manish Puri Owner: Sustainable Luxury Hospitality (Thailand) Ltd Company Room Rates (Double Room): Pool Villas start at 16,875 Thai Baht (about $525), low season Number of rooms: 55 Pool Villas

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PROFILES MEXICO DF’S DOWNTOWN HOTEL

MEXICO CITY’S DOWNTOWN Let’s Go Downtown: A 17th-century pal ace gets a modern makeover BY: Katja Gaskell

PROFILES MEXICO DF’S DOWNTOWN HOTEL

Mexico City is one of the largest cities in the world. Home to some 22 million people, it’s a dense urban area where space is at premium. Nowhere is this more evident than in the Centro Histórico, the capital’s crowded historic centre. And yet it was precisely in this neighbourhood, with its uneven stone streets and crooked colonial buildings, that Grupo Habita chose to open their fourth hotel in the capital, Downtown Mexico. Housed within a 17th-century palace, Downtown Mexico is a chic hotel, hostel, restaurant and retail complex. It also boasts some of the best outdoor spaces in the neighbourhood: a terrace and pool deck with views over the historic skyline, a leafy open-air courtyard and an expansive green wall. “The idea of Downtown was to preserve the colonial environment as much as possible but to mix it with contemporary and urban design”, explains the hotel’s General

Manager, Raul Tapia. “And that includes the outdoor space.” Ever since the group opened their first property, Hotel Habita, in Mexico City’s upscale Polanco neighbourhood in 2000, Grupo Habita have accumulated an impressive collection of boutique hotels and a reputation for innovative accommodations. Downtown Mexico is no exception. Originally built in 1670 as the private residence for the Countess of Miravalle, the property became an exclusive hotel in 1850 and later a bank. It returned to a private residence in the 20th century and most recently it housed a number of jewellery stores. In 2010 the property’s owner, Carlos Sacal, approached Grupo Habita with the idea of bringing the building into the 21st century. Architect Abraham Cherem was awarded the task of transforming the 38,000-square-foot building into a contemporary boutique hotel without losing any of its character. The renovation took two years and Downtown

PROFILES MEXICO DF’S DOWNTOWN HOTEL

opened its grand wooden doors in July 2012. “The building is something of a magnet,” says Tapia. “You see the magnificent entrance from the outside and you want to come in and explore. We want people to discover not just the building but the area as well.” On the ground floor guests are welcomed into an interior courtyard, a feature of Spanish colonial architecture, only that this one is three-stories high. This main patio is home to the restaurant Azul Histórico, the creation of noted Mexican culinary star Ricardo Muñoz Zurita. Padrinos, another popular restaurant, sits within a second, smaller courtyard. Both courtyards bring the outside indoors; a large living wall covers an entire side of Padrinos and a canopy of century-old Laurel trees shades diners at Azul. These trees in turn provide the leafy foliage for the lobby and breakfast courtyard on the first floor above. There is an additional purpose to these patios, however. They allow natural light

and ventilation into the hotel, thereby lessening the need for artificial light and air conditioning. This in turn reduces the hotel’s overall energy consumption. “Building regulations meant that we had to keep these courtyards,” says Tapia. “But they serve to create a great space.” A handful of shops are positioned on the ground floor, with further boutiques on a mezzanine level. All celebrate Mexican art, food and design and, although under a separate administration, they reflect a similar style sensibility to Downtown. The 17 luxury hotel suites are on the first floor; six face the street outside and enjoy a small private balcony, and the remaining look onto open-air courtyards. The rooms possess a simple elegance with vaulted high brick ceilings, white cotton textiles and tiled floors. Some rooms feature the original palace walls, carved from red volcanic rock, and others are painted a dark shade of grey.

PROFILES MEXICO DF’S DOWNTOWN HOTEL

Hidden behind the main building and with a separate entrance is a third courtyard. This was once the old servants quarters but today has been transformed into a hostel offering 78 designer sleeping spaces at affordable prices. The highlight for guests to Downtown, however, can be found on the third floor. When renovating the building, Cherem added a steel deck to the roof to create what has become something of a trademark of Grupo Habita hotels, a pool deck and terrace. And, much like the group’s other hotels in the capital, the outdoor space is packed at weekends with Mexico City’s young and fashionable. “Everyone knows that Grupo Habita hotels offer a fantastic environment at the weekends,” says Tapia. “However, there’s another reason that these large terraces have become a signature of the group. Our hotels are small; Downtown offers just 17 rooms, so we need an additional revenue stream. Our bar and terraces have proved both very popular and very successful.”

About the author: Katja Gaskell is a travel writer who has written about every kind of hotel, from budget hostels for Lonely Planet to boutique boltholes for Mr & Mrs Smith. Currently based in Mexico City she is the co-founder of globetotting.com, a website for adventurous family travel.

PROFILES MEXICO DFâ&#x20AC;&#x2122;S DOWNTOWN HOTEL

You see the magnificent entrance from the outside and you want to come in and explore. We want people to discover not just the building but the area as well.

PROFILES MEXICO DF’S DOWNTOWN HOTEL

Downtown Mexico Address: Isabel la Católica 30, Centro, Cuauhtémoc, Distrito Federal, Mexico Phone: + 52 (55) 5130 6830 Web: www.nobucaesarspalace.com Manager: Raul Tapia Owner name: Grupo Habita Room Rates (Double Room): US $195 (Queen) – US $345 (Suite) Number of rooms: 17

new Advert Delhiâ&#x20AC;&#x2122;s 51 Lodhi Hotel Transforming Urban Spaces into Tranquil Retreats BY: Shuchi Singh Kalra

PROFILES new delhi’s lodhi hotel

Despite being a stone’s throw away from a busy traffic junction and tourist hotspots, The Lodhi looks and feels more like a plush country resort than a city hotel.

Nestled in the heart of a bustling metropolis – the national capital, no less – The Lodhi prides itself on its sprawling outdoor spaces and spellbinding landscapes, designed to leave a lasting impression in the heart of anyone who sets foot on its premises. Designed by Singapore-based architect Kerry Hill, The Lodhi is an inspiring example when it comes to the effective and aesthetic utilisation of indoor and outdoor spaces. Despite being a stone’s throw away from a busy traffic junction and tourist hotspots, The Lodhi looks and feels more like a plush country resort than a city hotel. “We have a golf course right opposite the hotel so it made sense to strategically position the verandahs so they open up to a green view,” says Robyn Bickford, one of the Joint General Managers. “The placement and orientation of the main building is also a key factor when it comes to privacy and seclusion. The building, in fact, encloses the open garden spaces in such a way that no city noises can penetrate through,” Luxury hotels in Delhi are a dime a dozen, but few offer the aura of tranquility and seclusion that is the Lodhi’s hallmark. The luxury of space is a rarity in urban hotels; when it is present, hoteliers often choose to expand the building

to accommodate more rooms. It makes business sense, but it takes away the openness of space and the serenity that makes one hotel sojourn stand out from the rest. The Lodhi, with its sweeping lawns and elegant facades, seems expansive yet has just 40 rooms and 28 apartments. The hotel’s sense of grandeur comes not from expensive materials, but from minimalism, intelligent design, and an understated elegance. Right from the gardens to the guest suites, the openness of space is a constant. Rooms may be few in number, but each is bestowed with ample carpet area, a verandah, private courtyard and a five-feet deep plunge pool that has a step-well-inspired design. From an architectural perspective, The Lodhi is a harmonious marriage between the traditional and the modern. Long walkways, spacious verandahs, reflective water bodies, intricate jaalis (ornamental stone screens) and sandstone columns are all classic features of Mughal architecture, but their interpretation, vis-à-vis design and functionality, is more innovative than imitative. Of these, the use of jaalis is the most fascinating. Used extensively as a design element across the walkways and the lap pool, these are simply perforated masonry screens that are a common feature in historical monuments, particularly those from the Mughal times.

PROFILES new delhi’s lodhi hotel

“They offer privacy without making guests feel claustrophobic or isolated,” Bickford says. “Guests can see what is on the outside, but outsiders cannot see what is on the inside. This “purdah-like” effect is so reminiscent of the Mughal Era.” Not only do they keep the space airy, but in the evenings, the jaalis allow for the golden light to filter through, lending a mesmerising aura to the hotel’s light sandstone façade. The property is spread across seven acres of land, which has been cleverly landscaped with layered gardens and several reflective pools. Trees, both old and new, dot the landscape, but there isn’t an element of randomness to be seen anywhere. From the placement of tree boxes to the flowerbeds, the formal garden architecture is in perfect symmetry, which again is a defining characteristic of Mughal design. “Formerly a government hotel, the land surrounding the property lay unused and bare,” Bickford explains. “When the site became available for redevelopment, the makers decided to take full advantage of the sprawling property to create outdoor spaces that were both aesthetic and functional. The old trees, however, posed a challenge. The two-level parking

is underground, and the land above this had to be deep enough for the tree roots to spread. Several mature trees were introduced to the property and are thriving. Some of the older trees have a definitive charm, and we often use their fruit for our seasonal dishes including achars (pickles) and murabbas (preserves).” The Lodhi is indeed an oasis of quietude that is poised to enthrall its guests with modern luxuries and creative use of architectural elements. As the architect Kerry Hill himself puts it, “I think of our design for The Lodhi New Delhi as being current, but filtered through a sieve of traditional values.” Author Bio: Shuchi Singh Kalra is an internationally published writer and the owner of Pixie Dust Writing Studio, a small writing firm servicing a global clientele. She is also the author of Done With Men, a romantic comedy, and several short stories that have appeared in anthologies around the world. Visit her at www.shuchikalra.com.

PROFILES new delhi’s lodhi hotel

New Delhi’s The Lodhi Address: Lodhi Road, New Delhi 110003 Phone: 0091-11-43633333 Web: www.thelodhi.com Manager: Manav Garewal / Robyn Bickford Owner name: DLF Ltd Summer Rack rate for a double room: INR21000++ Number of rooms: 40 rooms and 28 apartments

INLOOK GLAZY DOUBLE Ääneneristys Rw 44 dB

Ratkaisu äänieristykseen kaksilasisella lasiseinällä • korkea ääneneristävyys perustuu kahteen eri paksuiseen lasiin ja ilmaväliin • vierekkäisten lasien välissä on 4 mm avorako, joka saumataan silikonilla tai saumalistalla • lasiseinään voidaan lisätä puinen ääntä eristävä saranaovi, saatavana myös piilosaranoilla • laseihin on saatavana huomioraidat teippaamalla, hiekkapuhaltamalla tai silkkipainatuksella • lasiin saa uutta ilmettä digiprinttaamalla kuvia ja värillisillä laminointikalvoilla • käyttö esimerkiksi neuvottelutiloissa ja muissa hyvää äänieristävyyttä vaativissa tiloissa Ääneneristävyys: 66.2 sound control + 55.2 sound control laseilla Rw 43 / 44 dB (VTT 2014) Enimmäismitat: korkeus 3000 mm, leveys 1500 mm, lasin pinta-ala 3 m2

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PROFILES GLENEAGLES HOTEL

gleneagles hotel perthshire, scotland Hosts of the Ryder Cup 2014 offer unrivalled luxury from the inside out.

PROFILES GLENEAGLES HOTEL

2014 has been a big year for The Gleneagles Hotel. The resort celebrated its 90th anniversary in June then in September it plays host to the R yder Cup – a contest between the golfing giants of Europe and America played out on one of its three championship 18-hole courses, the PGA Centenary Course designed by sporting legend Jack Nicklaus. So longevity; world class status. How does a resort in one of the least populated countries in Europe retain its iconoclasm? The answer seems to lie in an understanding of appreciation of bringing the outside in… and vice versa. Set in 850 acres of stunning Scottish countryside, the 5AA red star resort is at the very heart of the nation, whilst remaining within easy reach of Scotland’s two major cities, Glasgow and Edinburgh. Gleneagles has long been synonymous, not only with world class golf, but with an escape which offers outstanding hospitality, luxury and traditional country sporting pursuits in a rural idyll. Indeed, even as it opened in 1924, it was described as ‘a Riviera in the Highlands’ and ‘the eighth wonder of the world’. The former Caledonian Railway Company built the resort, which has its own railway station just a couple of minutes from the hotel. Designed in the style of a French chateau, the sympathetic landscaping was inspired by the work of Capability Brown, the celebrated 18th century landscape gardener. This relationship between the Hotel’s interior grandeur and the environment it inhabits, still remains core to the Gleneagles’ experience. W ith 26 suites on offer amongst the 232 bedrooms, guests can be sure of spectacular views across the grounds and the surrounding Perthshire countryside. The hotel is home to four restaurants, each possessing its own unique character, but in each the emphasis is placed on offering their guests the best of fresh and locally sourced produce which supports the local economy. Not least of these is Andrew Fairlie’s renowned restaurant which has been awarded 2 Michelin stars; the only establishment in Scotland to have received such laurels of excellence. For after dinner relaxation, guests can retire to the Dormy Clubhouse, where they can enjoy The Blue Bar. Located within a courtyard which is accessed through the Clubhouse itself, The Blue Bar is a unique al fresco experience, where guests can enjoy some of the world’s finest cigars and whiskies. An indulgent outdoor/indoor space, the courtyard has a central gazebo and overhanging sails with a feature fireplace surrounded by bespoke heated sofas. The whole effect is of a distinctive, sheltered outdoor environment, which is warm the whole year round, despite the sometimes unpredictable Scottish weather.

PROFILES GLENEAGLES HOTEL

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

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

PROFILES GLENEAGLES HOTEL

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

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

PROFILES GLENEAGLES HOTEL

Similarly, Gleneagles has a strong reputation as a venue for land based activities: Guests come from all over the world to test their skill in shooting clay targets. Novices are however welcome as resort ghillies are on hand to give their best guidance. Alternatively, for those with less agrarian interests, off road driving at Gleneagles provides a test of skill in handling a four wheel drive vehicle over two of Britain’s most challenging, purpose-built off road courses. The courses were designed by some of Britain’s leading off road specialists to include ridges, gullies, steep gradients, ditches and water splashes with a variety of land and semiamphibious vehicles.

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

PROFILES GLENEAGLES HOTEL

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

and GEO (Golf Environment Organisation) certification for its courses. They have their own biomass boiler, which provides an average of 70-80% of the hotel’s heating needs, and achieved zero waste to landfill status in January 2014. The resort also runs an initiative in collaboration with the ‘Big Tree Country’ to help protect and sustain the beautiful countryside that provides such a breathtaking location for the hotel. Guests have the opportunity to pay a voluntary supplement, to be put towards re-planting and rebuilding Perthshire’s natural woodlands.

PROFILES GLENEAGLES HOTEL

Gleneagles hotel Address: Auchterarder, Perthshire PH3 1NF Phone: 0800 389 3737 Web: www.gleneagles.com Manager: Bernard Murphy Owner name: Diageo Summer Rack rate for a double room: Approx. ÂŁ555 per night Number of rooms: 232 including 26 suites

The harmonious mix that Gleneagles offers, both inside and out, seems a fitting tribute to the beautiful location into which they have blended. Doubtless, the Ryder Cup will want to return home again.

LAST LOOK Street Smart

Graffiti and edgy urban décor give a new face to Hong Kong’s J Plus Hotel by Yoo BY: Paul Ehrlich

Drawing on spray can and street art, Hong Kong’s J Plus Hotel by Yoo’s recent HK$10 million (US$1.3 million) makeover takes to the street for inspiration and attitude, incorporating graffiti art into its new look from façade to furnishings. As Hong Kong’s first boutique hotel and Philipp Stark’s first foray into Asia, J Plus (formerly the Jia Hotel) set the local standard for designer style. W ith its edgy, new look by design company Yoo, this urban retreat located in bustling Causeway Bay maintains its funky wow factor among its mainly hip, young guests. A graffiti-covered exterior that includes a huge Renaissance-style portrait of a woman created by Graffiti4hire, sets the tone for the new look inside. Graffiti, once the paint scrawl of abandoned buildings and brick walls, is now a must-have design element for hip hotels as grittiness becomes new the cool. Hipster hotels showcasing the work of street artists include New York’s Ace Hotel, with its lobby wall of 4,000 graffiti stickers; Baltimore-based Brookshire

Suites’ street-inspired lobby set off from elevators by a chain-link fence; luxury ME London Hotel, with a ninestory graffiti mural; and Beijing’s Grace Beijing, with graffiti art scattered throughout the property. Graffiti artists let loose can also be found in Copenhagen’s Hotel Fox and San Francisco’s Hotel des Arts. At J Plus, the street-level lobby features gold chain curtains, floor-to-ceiling windows providing cinematic scenes, and a surreal mix of East and West. T inted glass panels inscribed with Chinese motifs; a colour-splattered, traditional French-styled sofa; masterpiece paintings streaked over with paint; and large graffiti rugs all vie for guests’ attention. The 56 studios and suites, ranging from 380sqft to 780sqft, reflect the vibrancy of the neighbourhood with bright colours and decorative elements like ceiling graffiti and black-and-white photographs of local street scenes. It’s the urban version of bringing the outside in.

J Plus by Yoo Address: 1-5 Irving Street, Causeway Bay, Hong Kong Phone: +852 3196 9000 Web: www.jplushongkong.com Manager: Vivian Chau Owner name: CSI Properties Rack Rate for a double room: rate starts from HK$1500. but HK$3500 (Studio), HK$4000 ( Studio Plus), HK$5000 (Suite), HK$5800 ( Studio Plus), all subj to 10% svc charge. Number of rooms: 56

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