ExtravaganzaCulinaire Vol. IV | Easter '24 Special

Extravaganza

Breaking the Mold

Ana Roš's Journey to Culinary Queen

Chapeau Gault&Millau

Elevating Female Chef's Brilliance.

BeyondCuisine

Celebrating international Cheffes Noires

United by Passi

POWER WOMEN IN HOSP I TALITY

CELE B RATE !

EXTRAVAGANZA culinaire

LindseyUeberroth

Curator of the HoteliersGuild

SIRIUSACADEMYCAMPAIGN | CEO of Preferred Hotels & Resorts

ElenaArzak, Owner/Cheffe of Restaurant HoteliersGuild 'Cheffe

Prof.Dr.SowonKim, Founder of the EHL 'Women in Leadership' initiative & Chairlady of the HoteliersGuild LeadingHôtelières Chapter

JessicaPréalpato Chef Pâtissière, San Régis, Paris

Restaurant

Flavours of Femininity

Game Changers Igniting the World of Female Hospitality & Culinary Mastery

ValerieFurguson, Director of Lodging | Walt Disney Parks&Resorts

Anne-Sophie Owner/Cheffe

DIVERSECULINARYGENIUS MEETSDIVERSITY

Sharing e Per of Passi

“At Red Carnation Hotels, we are passionate about encouraging individuals to learn, grow, progress and shine, irrespective of their background, race or colour. This is one of Red Carnations's fundamental principles

My mother's hospitality career bean in the 1950s, in a kitchen in South Africa, when female chefs were unheard of. When she saw the challenges that female chefs encountered, she strove for ensure that all women would be treated equally in our hotels, especially in South Africa. Today, Red Carnation employs, trains and is developing over sixty black female chefs across the group's global hotel collection.

So it's natural for me to wholeheartedly support the HoteliersGuild BeyondCuisine initiative!

VictoriaTollman Director & Executive Vice President

HoteliersGuild Ambassador

The Red Carnation Hotel Collection

Sharing y !

Elisabetta Fabri | President & CEO - Starhotels Member of the HoteliersGuild Board of Governors

“

Hôtellerie is characterised by very differs collaboration make the difference achieving

“

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“ I am profoundly honoured and deeply touched to be recognized as a SIRIUSACADEMYAWARD laureate. There is no greater commendation than that which comes from one's peers, and this distinction holds a special place in my heart. If my journey can inspire even a single aspiring hospitality leader to pursue their passion and excel in this dynamic field, then that is a triumph.

NathalieSeiler-Hayez, Managing Director SwissDeluxeHotels Corporate Hôtelière Laureate 2023 SIRIUSACADEMYAWARD

We share a

POLLINATING CHANGE

LEADINGHÔTELIÈRES'

DRIVE FOR EQUITABLE EXCELLENCE a Passi

4

Duchesse of Delicious

Featuring Ana Roš A Pinch of Passion, a Dash of Revolution:

Ana Roš' Culinary Uprising

Chapeau Gault&Millau

Trailblazers

44

Page 2-5 | BeyondCuisine

Curated by Lindsey Ueberroth

Preferred Hotels & Resorts

Page 8-9 | Empowering Women

Elisabetta Fabri of Starhotels, Honorary Ambassador of HoteliersGuild

Page 8-9 | Nathalie Seiler-Hayez

Corporate Hôtelière laureate 2023

SIRIUSACADEMYAWARDS

Page 18-19 | Editorial

A message from Frank M. Pfaller, Founder President of HoteliersGuild

Page 42-43 | Anne-Sophie Pic

SIRIUSACADEMYAWARDS

Cheffe of The Year 2023

28

46

Douce Steiner

Cheffe of the Year 2023/24 In Gault&Millau

THE PRIVATE SOCIETY FOR DISCERNING HOSPITALITY LEADERS

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Big Changes A Culinary Renaissance!

94 104

Sigi Schelling

Rising Star of the Year 2023/24, Sigi Schelling has arrived on the very top of Munich's gastronomy scene!

Chapeau Gault&Millau

Restaurateur of the Year 2023/24. Sarah Hallmann of Hallmann&Kleea Culinary Retreat in Berlin

Page 74 | Rebecca Fischer

"Schlicht" means "Simple" in German. So, what's so simple at the "Schlicht Esslokal"?

Page 84 | Helena Jordan

A true Cosmopolitan and Sommelière of the Year Laureate!

Page 106 |

SIRIUSACADEMYAWARD

A time to celebrate this Year's Laureates!

58

Sharing a Passi

"Luxury Hospitality Redefined: A Culinary Journey with HoteliersGuild & HENRIS Gault&Millau"

EDITORIAL

Honouring a Historic Achievement in Culinary Artistry

This special edition draws inspiration from a groundbreaking moment heralded by The HENRIS Gault&Millau Germany 2023/24 Guide. For the first time in four decades, the prestigious Chef(fe!) of the Year title was awarded to a woman, Douce Steiner. This milestone is not just a celebration of Steiner's exceptional talent but a beacon of progress for gender equality and the recognition of women's prowess in the culinary field. It marks a pivotal shift towards a more inclusive industry, acknowledging the invaluable contributions of women in top-tier German kitchens and setting a hopeful precedent for global recognition.

This landmark achievement resonates with the ethos of our LeadingHôtelières Chapter and the SIRIUSACADEMYCAMPAIGN, bolstered by distinguished members and strategic alliances committed to elevating the profile of female professionals in the hospitality sector. It stands as a testament to an evolving industry that now champions female-led innovation and leadership, heralding a new era where diversity and excellence redefine culinary hospitality standards.

In collaboration with and our esteemed global partners, we dedicate ourselves to nurturing a culinary landscape enriched by equity and diversity. Here's to a future where the extraordinary talents of women are universally recognized and celebrated throughout the hospitality industry.

With warm regards, may this edition inspire and delight you!

FRANK M. PFALLR Founder President HoteliersGuild CHC-CoutureHospitalityConcept

Responsible for some of the finest and most distinctive property concepts

Elevating Hospitality

XX

MADE-TO- MEASURE HOSPITALITY EXPERIENCES

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FOR RESPONSIBLE TRAVEL & DEEPER LUXURY

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"Duchess of Deliciousness"

A A Pinch of Passion, A Dash of

Revolution:

Ana Roš's Culinary Uprising

Delving into the essence of what transforms a restaurant from merely good to truly legendary, it's the meticulous attention to detail that often reveals the soul of its chef.

In the quaint Slovenian village of Kobarid, "Hiša Franko" stands as a beacon of such distinction, enveloped in brick-red walls adorned with contemporary art that echoes whispers of the wild and the feminine. Amidst its unique ambiance, where Radiohead's "OK Computer" serenades diners, a fresh bowl of moss replaces the conventional warm towel, signaling the start of an unparalleled culinary journey.

This narrative is not just about unique dining experiences; it's emblematic of the pioneering spirit of Ana Roš, whose path from potential diplomat to world-renowned chef mirrors the ambitious vision of the HoteliersGuild. Her story, celebrated on Netflix's "Chef's Table" and through her title as the "Best Female Chef in the World" by "The World's 50 Best Restaurants" in 2017, encapsulates our mission to champion female equality within the hospitality industry.

Ana's relentless pursuit of culinary excellence and her commitment to transforming Hiša Franko into a three-Michelin-starred establishment exemplify the essence of our BEYONDCUISINE initiative. Her journey underscores the importance of embracing change, innovation, and the untapped potential within every aspiring chef, especially women whose talents and contributions have historically been overlooked.

Ana Roš's philosophy extends beyond her kitchen. Her dedication to local sourcing and fostering a symbiotic relationship with nature aligns with our SIRIUSACADEMYCAMPAIGN, emphasizing the significance of sustainability and community engagement in gastronomy. Through collaborations with local producers and the exploration of Slovenia's rich biodiversity, she not only showcases the country's culinary riches but also sets a precedent for how chefs globally can contribute to their local ecosystems.

Moreover, her transformation of Hi š a Franko into an international culinary destination, despite the overwhelming pressures of sudden fame, reflects the resilience and adaptability that the HoteliersGuild seeks to instill in future hospitality leaders. Ana's strategy of delegating to trusted talents like Yvonne Simon and embracing a new organizational structure demonstrates the leadership qualities we aim to nurture through our initiatives.

Ana Roš's evolution of service, attributed to the innovative coaching by a theatre actress, captures the spirit of our mission: to enhance the hospitality experience not just through culinary excellence but through every touchpoint of guest interaction. This commitment to excellence in service and team spirit is at the heart of what we aim to achieve with our members and partners.

In essence, Ana Roš and Hiša Franko embody the aspirations of the HoteliersGuild, showcasing that with passion, innovation, and a commitment to equality and sustainability, the culinary world can be a powerful platform for change. Her journey from an untrained enthusiast to a global culinary icon is a testament to the transformative power of embracing one's path and the potential within every individual to redefine the hospitality industry for the better.

A HF classic: p

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rabbit, cacao nibs

As I see it, the kitchen is a symbiosis of 3 elements: the territory, the season and the personality of the chef.

___ANA

Hiša Franko is not just a fine dining restaurant and it’s not a boutique hotel, it’s a former countryside inn, which chef Ana Roš has transformed into a unique, world renowned restaurant. The rooms are modest, do not offer any special views and are intended for restaurant guests who do not want to drive after dinner. Each has its own bathroom, hairdryer, fan, wardrobe, table with chair and towels and/or bathrobes. Some rooms are equipped with a double bed, some with two separate beds, air conditioning is not present in every room

Photo: Jesus Sanchez

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CHEFS CHAPTER

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INHOSPITALITY

CONGRA TULATIONS!

“

“

I'm really happy to be such a culture, wine and food loving junkie. If you can't get excited about it, you've really missed something in life.

“

DOUCESTEINER

She has led the ranks of Germany's top female chefs for years and is considered by many to be the best female chef in Germany. Now Douce Steiner has finally joined the ranks of Germany's most outstanding chefs by being named Chef of the Year 2023I24 in the newly published Gault&Millau Restaurant Guide. Steiner has transformed her Landgasthof Hirschen in Sulzburg into a unique place of favour: in the tradition of her father Paul, she looks firmly across the nearby Rhine to France, full of southern lightness and Baden stubbornness. Here, she enchants her guests with delicate, precisely cooked dishes that, for all their lightness and clarity, always come with that certain "kick", as she herself calls it.

Asked about the general state of top German gastronomy, she responds: "I have the feeling that it's actually doing quite well. Top gastronomy in particular is very much in demand at the moment. You do hear about supposed slumps, but - my inner psychiatrist is coming out now - I don't think they are slumps at all. Let's imagine that for a moment: Three years of chaos, restaurant closed, restaurant open. When it was open, it was really full everywhere. Then they had to close again, you couldn't travel without worry. This year, everything seems back to normal, including the atmosphere. People are happy again, there are street festivals, wine festivals, concerts everywhere in Germany and travelling is also possible again. In my opinion, there was mainly less going on in the catering and retail sectors because everything else was allowed again. Life has simply normalised. Perhaps that's also healthy for the industry. There have always been lean periods. Were we perhaps no longer used to it?"

Family business with tradition GOAL:

THIRD STAR. From 1979, Hans Paul Steiner ran the "Hirschen" with his wife Claude, a Frenchwoman. Their daughter Douce, whose name means "sweet", has been responsible for the hotel and restaurant since 2008. Like her father, Douce Steiner has set herself the goal of achieving a third Michelin star. When asked by the newspaper "Die Welt" a year ago whether she felt discriminated against by the guide in the male-dominated scene of top cuisine, she replied with the clear sentence: "I don't want to have a third star just to satisfy the zeitgeist of a women's quota." The only decisive criterion should be what the kitchen brings to the plate accompanied by the right wines.

* What should never be missing in your fridge?

“Wine and champagne!”

* Which product do you not like at all?

"sauerkraut and lentils. I do eat it, but I wouldn't cook it myself in my kitchen"

* IS GENDER IN ISSUE IN YOUR

“Not at all. For me, character is the most important thing,

KITCHEN?

thing, regardless of whether I'm a man or a woman.”

Unleash Your Inner Chef: Explore the Magic of Cooking with Douce.

Elegant Pairing:

Where Wine Meets

Dine in a Dance of Flavours

IT TAKES TWO TO TANGO

LANGOUSTINE ROYAL FLAVOURED WITH RED "KAMPOT PEPPER". PINK GRAPEFRUIT, OLIVE OIL, TARRAGON

Douce Steiner's signature dish, Langoustine Royal, is a masterful celebration of flavours and textures that speaks volumes about her culinary expertise and creativity. This exquisite creation features the delicate sweetness of langoustine, impeccably paired with the distinctive warmth of red "Kampot pepper" that brings a subtle, nuanced heat to the dish. The addition of pink grapefruit injects a burst of refreshing acidity, balancing the richness of the langoustine with its citrusy tang. Olive oil lends a silky smoothness, enveloping each ingredient in its velvety embrace, while tarragon adds a hint of aromatic finesse, its slightly bittersweet notes creating a complex, harmonious flavor pro fi le. Together, these elements converge in a dish that is both elegant and daring, showcasing Steiner's ability to innovate within the realm of haute cuisine, making the Langoustine Royal a testament to her culinary artistry.

Douce Steiner's cooking philosophy is rooted in a harmonious blend of tradition and innovation, where each ingredient is revered and every dish tells a story.

Chef of the Year 2023/24

Gault&Millau

Weingut Hermann Dörflinger

2015 Grauer Burgunder Müllheimer Sonnhalde Auslese, Trocken; Flavours of Pome Fruit, Nuts and Citrus.

I love creating an atmosphere

SARAHHALLMANN

A portrait Restaurateur of the Year 2023I24

TEXT Nick Pulina

In the heart of Neukölln, not far from the famous Sonnenallee on Böhmischer Platz, is a charming corner restaurant that has become a favourite culinary retreat for many Berliners: Hallmann & Klee. There are few places in the capital that are so good at welcoming their guests and pampering them in a professional, comfortable atmosphere, using all the rules of the gastronomic art. Nobody embodies this symbiosis of service, ambience and cuisine better than the restaurant's founder herself: Sarah Hallmann. A trained chef and passionate hostess, she knows how to use her talents to ensure that both her guests and her team have everything they need. She is our Restaurateur of the Year 2023I24.

Born in Stuttgart, studied in Bayreuth, then trained in Berlin - Sarah Hallmann has had a varied career, both geographically and in terms of content. That it would one day lead her to her own restaurant in the German capital was not at all clear when she started out: "I had always enjoyed cooking and inviting people to my home, but after my A-levels I wanted to go to university," she recalls. The subject: geographical development studies in Africa. She had always wanted to help people, but as time went on she realised that she preferred to do so directly, rather than with her nose in books and statistics. After graduating from university, the gastronome took it into her head to look for an apprenticeship as a chef. After all, what better way to make people happy and experience their reactions first hand?

When Hallmann started her training at Berlin's awardwinning restaurant Facil, she was in her early 20s, considerably older than most of her fellow trainees. A clear advantage for the now 38-year-old: "This allowed me to develop a relatively healthy relationship with the restaurant industry. I had a life outside the restaurant

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many friends who had nothing to do a bit stronger and more formed than 16. So I was able to be very conscious and experiencing during my apprenticeship, away from me."

To ensure that her employees at Hallmann distance from her, the restaurateur is as guests as she is to her own. Her predominantly rehearsed, maintains a genuinely friendly works together in an attentive manner, inevitable in the restaurant business. mother of a son, allows flexible working children is a matter of course for her: "After

The young trainee at the Berlin office future should look like: "I did my training restaurant one day. Shortly after that, and earning money, because I had no brought up that way: If you earn your want with it. And with my restaurant, other people's opinions.

Independent of financiers and full of Hallmann was also able to do something possible under the watchful eyes of some Hallmann & Klee - as a daytime restaurant think that was a bit of the zeitgeist explaining the original philosophy started planning in 2015, there was very were cool restaurants for dinner, but relatively untouched. There were only had to change.

And it did. Hallmann & Klee quickly secret in town. People would come in want to leave in the afternoon. The Berlin gourmet wanted to experience regular. But it could not last forever. restaurant. "When we started planning during the day. There were cool restaurants the city was still relatively unspoilt. There That had to change.

And it did change. Hallmann & Klee hottest secret. Guests came in the wanted to go in the afternoon. Breakfast Berlin gourmet wanted to experience regular. But this could not go on forever..

with it. Also, my character was already it would have been if I had started at conscious of everything I was doing, learning apprenticeship, and to keep some things

Hallmann & Klee do not have to keep their as committed to the well-being of her predominantly female team is wellfriendly relationship with each other and manner, even under the stress that is business. The fact that Hallmann, herself the working hours for team members with "After all, children are our future.

ce had already decided what her own training with the aim of running my own that, it was all about gaining experience no investors in the background. I was your own money, you can do what you I did not want to be dependent on

of the drive to create something new, something that might not have been some investors: In 2016, she opened restaurant serving breakfast and lunch. "I zeitgeist in Berlin at the time," she says, behind her restaurant. "When we very little to eat during the day. There but during the day the area was still only sandwiches with sliced meat. Things

became perhaps the most exciting in the morning, stay for lunch and not local breakfast was something every experience at least once - just to become a forever. original philosophy behind her planning in 2015, there wasn't much to eat restaurants for dinner, but during the day There was just rissoles with sausage.

Klee quickly became perhaps the city's morning, stayed for lunch and still Breakfast here was something that every experience at least once - just to become a forever..

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Wဩen to eHear!

* What inspired you lately?

“ Starting again with a big smile.! It was good to get some distance. To come down. To press pause for once. To focus more on yourself than on all the things going on around you in the digital world. To go outside, leave your mobile phone at home and just lie in a meadow and listen to the sounds. It does you good…”

HALLMANN&KLEE

BOEMISCHE STRASSE 13

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te original in barefoot luxury

Multi-bedroom villas hidden among dense foliage within touching distance of their own beach and a pristine coral ref protected and recognised by UNESCO. Intuitive service is provided by Mr./Ms. Friday butlers who know what you want before you want it.

Every visit makes you fel young again - no mater what age. Watching movies in Cinema Paradiso, counting Saturn’s rings in the Observatory. Deciding beten sixt favours of ice cream. Eleven tpes of pillow. Five hundred diferent wines. Tre to nine bedroom villas. And nine dining options too.

If the experiences are magical, the philosophy is simple: No news, no shoes. No pretensions either.

Intelligent Luxury is all about creating unforgetable, enlightening experiences of SLOW LIFE*.

*Sustainable, Local, Organic, Wellness - Learning, Inspiring, Fun, Experiences

It has been my experience that men with little talent pretend to be the very best. “

REBECCAFISCHER

"Schlicht" means "Simple" in English. Her restaurant is called 'Schlicht Esslokal' | 'Simple Eatery'

Question: So, what's so simple about Schlicht?

Rebecca's answer: For diners, it is the blocking out of the outside world, the concentration on the moment and the purity of the products on the plate. Focusing on the moment is also very important to us in the kitchen. A friend of mine came up with the name of the restaurant.

We talked about it very often and much, and eventually I explained to her how I wanted the restaurant to be: "First of all, it has to be super simple". She said: "Yes, then call it that". So it was born.

Rebecca was named "discovery of the year" by Gault Millau. How do she feel about that? "It was a huge gift, given to us just six weeks after we opened. We did not expect it at all. And what we do is incredibly well received. We are very lucky that people like to come to us. These are rather difficult times for the catering industry, and we have been told by our colleagues that the number of bookings is still not as high as desired or needed. Fortunately, things are looking good for us. We are happy and proud that we are being seen. Especially as our concept is a bit special when it comes to opening hours."

How she ended up in the restaurant business

"After my A-levels, I studied geography and financed my studies by working in the kitchen. Then I wanted to switch to teaching, waited a few semesters, but was eventually told that I would probably not get a place. Then I was offered an apprenticeship at the Circus Maximus cultural club in Koblenz. A few months later I passed my intermediate exam with 100 out of 100 points. Then the Chamber of Industry and Commerce came to me and said, "We can no longer let you fry burgers. So in 2016 I joined my training company, Gerhards Genussgesellschaft, and completed my training there. In the meantime, I was able to do an internship at Nobelhart und Schmutzig in Berlin. In 2017 - after a year and a half of training - I graduated and started working in my first company. At Schiller's I liked to be creative in the kitchen, the chef de cuisine there adapted my creations to his style, and at some point I thought I liked my dishes just the way they were, and maybe someone would like to eat them. "

* How does it feel to be a woman in a leading position in a man's world? ?

" I have been through a few kitchens where there were silly jokes below the belt. A lot of the guys there just think they are too funny and too cool. Today I would say you have to take a stand against that. Back then I said you have to go along with it, otherwise you get lost. Over time I have realised that this is not healthy and not a nice environment. I want to do things diferently. During my internship, I was very impressed by the tough and dirty environment, because nobody in the team had this tone. Tat was the first time I had noticed that. And I also saw that it is neither necessary nor has a shouting chef ever had his team beter under control. I have the great fortune to have my friends on my team and we just do things diferently - respectfully. I feel comfortable here because we have created an environment that is good for everyone. But I do not feel comfortable because I am a woman and I do things diferently. Tat is not the reason. "

* What is the diference between simple and boring??

"Simple is the good simple. Boredom is tiring."

A true change maker in the world of gastronomy and hospitality!

““ H

HELENEJORDAN

Meet Helena Jordan: Not Your Average Sommelier. Forget what you think you know about the wine whisperers of the world, because Helena shatters the mold with her eclectic career tapestry that reads more like an adventure novel than a sommelier's resume. This Upper Austrian maverick, with a backstory as rich and varied as the wines she curates, has danced across the globe – from the polished floors of Per Se in New York City to the rustic charm of Blue Hill at Stone Barns, not to mention a stint in the regal realms of Stucki and Andreas Caminada's Schloss Schauenstein in Switzerland.

Before she began globe-trotting, Vienna was her playground, where TIAN and Mercado felt the touch of her emerging genius, coupled with formal sommelier training. But why stop there? Helena's insatiable curiosity led her to vineyards in Spain and South Africa, proving her prowess in both the restaurant and winery arenas. Her stints at the stellar Maaemo in Norway and Juan Amador's acclaimed eatery in Vienna were merely preludes to her latest conquest: Café Capra, a wine bar in St. Valentin, is her love letter to the world of wine.

Here, she weaves a tapestry of taste that spans from the robust vineyards of Austria (solid Austrian wines, or is it a solid selection of good Austrian wines? You decide.) to the seasoned soils of Germany, Italy, and France. Café Capra is not just a wine bar; it's a testament to Helena's boundless spirit and a nod to cosmopolitan quality. Just like Helena herself, it promises an experience that's anything but ordinary. So, raise your glasses to the woman who wears many hats (and drinks many wines) –Helena Jordan, a true changemaker in the world of gastronomy and hospitality.

The Scamza shipment has arrived. While in e Italian vernacular e wd is often used as a synym f "idi", to us it means "cဩplex", "smoky", "unparaeled" and "unbelievably gd".

Who sti does n kn e traditial smoked mzarea: y must try it ! !

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Helena Jordan has transformed a spark of inspiration into a tangible oasis of gastronomy and viniculture with the launch of her bistro and wine bar in St. Valentin, Lower Austria. At "Capra," she invites diners to embark on a culinary odyssey, proving that sustainability and indulgence, especially in wine, can coexist harmoniously. Nestled in St. Valentin, on the fringes of the Mostviertel, wine is not just an accompaniment but the soul of the experience.

The carefully curated wine list is a testament to Helena's dedication to small-scale wineries and handcrafted wines. With a personal connection to many of the winemakers and a discerning eye honed over years in the industry, Helena ensures each selection tells a story of quality, passion, and sustainability.

Luxury

Living Reimagined X

"Sometimes it takes a kick in the butt to be happy" “

SigiSchelling

"Sigi Schelling has arrived - at the very top of the city's gastronomy scene, in successful self-employment and in the hearts of her guests." This is what the Gault&Millau Restaurant Guide 2023I24 says in the laudation of the chef. Less than two years after opening her Werneckhof between the English Garden and Münchner Freiheit, Schelling has already become an integral part of Munich's restaurant landscape. With her classically rooted, coherent and simply satisfying cuisine, the Vorarlberg-born chef, who spent 14 years cooking alongside Hans Haas at the towns and internationally renowned TANTRIS, has built up a considerable number of regulars without any loud noises or supposedly innovative marketing measures. Of course, nobody can be surprised. Schelling tells us which product she prefers to steer clear of, what music she uses to create her dishes and why she would never think of serving oysters in summer.

“I learnt classic cuisine and could never imagine cooking any other way. However, it is very important to me personally to know where my products come from. How was the animal whose meat I process bred, fed and slaughtered? Who is the producer? What philosophy does he have behind his product? I need this connection.

“

Passishare!

Sigi Schelling Werneck hof Munich

"Celebrating Female Pioneers in Gastronomy: Together, We're Changemakers!

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Branding Architecture in Luxury Hospitality

Reimagined: Sustainable, Innovative, Unforgettable

HoteliersGuild has joined the humanitarian vision and efforts by helping those in need of clean water, shelter, food and other basic necessities to live, especially children.

From the start, HoteliersGuild has passionately committed to a humanitarian vision, focusing on empowering the future luminaries of the hospitality world. Our varied initiatives, deeply rooted in ESG principles, have been brought to life through dynamic partnerships with leading universities and esteemed industry institutes. This vibrant collaboration underscores our dedication to cultivating a new era of hospitality excellence.

And we provide support to initiatives that promote ethical luxury travel.

SIRIUSACADEMYAWARD

BEYONDCUISINE

ACCESSTOEDUCATION

Change!

Championing Conservation, Education,

Responsible Travel and Generosity in Every Endeavour.

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Honouring the Pinnacle of Hospitality Excellence

Celebrating individuals who excel in enhancing the global luxury lifestyle. Motivating and enlightening the next wave of discerning hoteliers and premier service providers.

Dreams Served Daily:

Young Women's Education in Hospitality, Where Passion Meets Opportunity.