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autumnwinter2021/22

Hoteliersguild

HoteliersGuild LeadingHôteliéres Chapter

proud venue of our 2021 assembly

HHospitality is both an art and a science. When we pitched the idea of creating the Hoteliers Guild Academy of Hospitality Arts to a select group of our members earlier this year, we weren't quite sure what to expect.

Today, and only a few months and several emeetings later, we can state with joy and pride that this initiative has not only fallen on fertile grounds, but has already been endorsed by various internationally renowned institutions.

Special thanks go to Lindsey Ueberroth, CEO of Preferred Hotels & Resorts, who again doubled down to actively support our efforts as cofounder. And of course to the amazing Prof. Dr. Sowon Kim, Co-Chair of the HoteliersGuild's LeadingHôteliéres Chapter and Associate Professor at the Ecole hôteliere de Lausanne, as well as to Prof. Dr. Henri Kuokkanen of the Institut Paul Bocuse, for their great encouragement from the beginning.

While trends come and go, the art of hospitality is an everlasting constant. It is exactly this that makes people feel welcomed through personal interactions, which is at the core of our programs. As leaders and educators in tourism and hospitality, our academy can and will therefore make a small, yet important contribution to a better future world.

The academy will address a variety of relevant topics, including putting a focus to bridge the gap between science and practice, and will be based on four pillars: Mentoring; Diversity and Gender Equality; WellBeing; and Sustainable Luxury.

Each of these pillars is led by the respective member experts, and actively supported by the CEO's of our strategic partner institutes.

We are in the very fortunate position to rely on the expertise of both, well-known academics and internationally respected hoteliers, as well as the members of our chapters of distinguished architects & designers and top chefs.

Culinary and architectural arts can also be a science. Chefs like Elena Arzak are exploring new cuisines; they go out of their way to create new ambience that depicts the culture and customs of their homeland which is a wide range of psychedelic of fine dining art pieces of food which is beyond human imagination. And architects like Bill Bensley with his project of a ‘Human Zoo’, where animals are allowed to run free while humans are put in cage-like rooms, will not only make some scientists ponder, but hopefully inspire an entire industry to take a different approach to animal conservation and natural architecture… Interesting times await - be inspired!

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THECADOGAN

Step inside and discover an indulgent city hideaway where every detail weaves together past and present

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BILLBENSLEY’s TRAIN HOTEL

An amazing new project - up-cycling an abundant train into a luxury hotel.

THEBEAUMONT

the Queen of Mayfair

Classic in Style Grand in Tradition

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SELINDACAMP

By GreatPlains - a soul stirring sustainable luxury experience awaits in Botswana

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HELVETIA&BRISTOL

The rebirth of a true hotel icon in the very heart of Florence

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THEBEAUMONT

The enduring elegance of Mayfair

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CUISINE

ELENA ARZAK

Running a 3-Michelin Star restaurant in fourth generation

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PROFILE ELISABETTA FABRI

Italian CEO of STARHOTELS who spreads the Italian style in worldwide hospitality.

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JESSICA PRÉALPATO

Celebrated Chef Pâtissière at Alain Ducasse au Plaza Athénée, named the World’s Best Pastry Chef 2019.

Beverly & Dereck Joubert of GreatPlains Our new Academy Members

The Cadogan London

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ADAM HANDLINGS

…the visionary behind The Cadogan’s stunning menus.

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ANTONIOBAJOUR

From Puerto Rico to Miami Beachone of America’s & the world’s to Pastry Chefs!

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THOMAS BÜHNER

HoteliersGuild’s Chefs Chapter Ambassador and over 20 years in Germany’s top chefs league

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NOBLE

CAUSES GIVING BACK

HoteliersGuild in support of member initiatives and foundations

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INSTITUTPAULBOCUSE

Our alliance partner for the YoungHôteliéresInsights initiative

BEAUTY - PERFORMANCE - HEALTH

WHAT IF AGING IS EXCITING?

And what if we can learn from the oldest? The Greenland shark is the oldest vertebrate in the world which can live up to 500 years. How would it be to transfer this longevity to humans?

By chance, LONGENIC founder and developer

Stefanie Seyda M.D. met a Greenland shark scientist. The essence of this encounter is the latest findings from research on the world's oldest vertebrate. Fascinated by the age of the Greenland shark, the findings were incorporated into the development of our formula, entirely without animal testing.

Health, well-being and youthful radiance come from within, but not without a little help.

LONGENIC is a micronutrient formula developed by doctors and the first formula to combine the latest scientific, medical and biotechnological research. It starts where the aging process begins. Both in the body and in the mind. Through the formulation of highly effective ingredients like Collagen, Resveratrol, Nicotinamid mononucleotide (NMN) and Curcumin.

LONGENIC not only supports a radiant appearance of your skin, but can also boost your mental performance and physical activity.

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Service is the essence of the hospitality industry, whether you are a waiter, a GM or a CEO. Unfortunately, pandemic and economic circumstances have made it more difficult to deliver world-class service and business profitability. Therefor, to be successful, today’s hospitality industry leaders must be true service fanatics, marketing gurus and, of course, first-rate motivators and personal coaches.

Luxury hospitality has always been both, an art and a science. And we are proud that the operators of those amazing properties shown in this magazine are, in fact, combining these virtues par excellence. As members of our private society, they are also founding partners and ambassadors for the HoteliersGuild Academy of Hospitality Arts which aims to bridge the gap between academia and practitioners, and to share their rich expertise to future generations of young leaders.

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The Cadogan London

WARMLY

Primely positioned midway between Chelsea and Knightsbridge, The Cadogan is an intimate ‘home’ in the heart of the city where the past and present are entwined in every detail. Classic, British charm is blended with modern elegance in the 54 individually designed rooms, two-thirds of which are suites. White-on-white linens are offset with vibrant pops of colour, silk and velvet, with captivating artwork and design details honouring the hotel’s rich heritage.

WELCOME

Overlooking the private Cadogan Palace Gardens, a botanical haven to which guests have exclusive access, The Cadogan is steeped in history and has an illustrious list of past residents, including Lillie Langtry and Oscar Wilde – the room in which Oscar Wilde was arrested is now the noble Royal Suite.

THE NEW HEART

HEART OF CHELSEA

London's stylish retreat in the green heart of Chelsea

CADOGAN'SBYADAMHANDLING moretosavour TheClassicLounge

Stepping inside, you’ll discover your own personal home-from-home in the heart of London’s most fashionable neighbourhood.

THE SLEEP CONCIERGE

The Sleep Concierge is a brand-new service exclusive to guests at The Cadogan and in partnership with esteemed Harley Street Hypnotherapist and Sleep Expert, Malminder Gill. Make your luxurious escape include the best possible night’s sleep. Enjoy:

• A sleep-inducing meditative recording by Malminder

• A pillow menu with a choice of luxurious pillows and a weighted blanket

• A bedtime tea developed by The Cadogan

• A scented pillow mist

Beaumont London 4

The

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THE ELEGANT

intimate and welcoming.

Inspired by the great hotels of the 1920s, it occupies a fine Art Deco building on a quiet garden square, close to the boutiques, galleries and museums of Mayfair, St James's and the West End.

QUEEN

QUEEN OF MAYFAIR

under the creative direction of the leading New York-based designer Thierry Despont, adding new layers of comfort and luxury.

“ROOM” by ANTONY

ANTONY GORMLEY

Gormley's ROOM is both a monumental sculpture and an architectural extension to the hotel. The interior, which forms the dark oak-clad bedroom of a one-bedroom suite, is approached up nine white marble steps, separated by a black velvet curtain from a pure white marble bathroom. It makes a striking juxtaposition to the stainless steel exterior, which represents a giant crouching cuboid figure based on the artist's body.

Sculpturing darknesssmooth grandeur

THE COLONY GRILL

DRINK

GATSBY’S ROOM

SUPREMELY COMFORTABLE HAVENS

The Beaumont's glamorous Colony Grill Room has established itself as a firm favourite on the London dining scene, while Le Magritte Bar serves classic cocktails and stylish snacks all day throughout the week.

The new Gatsby Room is a relaxed, intimate perfect spot to enjoy afternoon tea to live piano music on the baby grand and the Terrace, sheltered by lush greenery and with views of Brown Hart Gardens, offers al fresco drinking and dining.

LE MAGRITTE

& TERRACE

The enduring elegance

elegance of Mayfair

THE SPA & HAMAM

Clad in shimmering black and white marble mosaics, the intimate Spa has a steam room and a sauna, a cold plunge pool, a traditional warmed marble massage slab, two treatment rooms, an ice bar and a relaxation area.

Gentlemen's and Ladies' hairdressing services, including shampoos, cuts and finishes. Gentlemen's grooming services include traditional wet shaves.

The Gymnasium is open 24 hours a day for hotel guests. Equipment includes a Peloton bike, two running machines, an upright bike, a recline bike, a cross trainer, a Technogym Kinesis, a water rower and free weights.

Culinary high notes ADAM HANDLING, CHELSEA

With classic architecture and an open kitchen, our restaurant sets the stage for a magnificent culinary journey. Experience British cuisine as you never have before.

secret

The city’s green hideaway

HELVETIA & BRISTOL

FIRENZE

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REBIRTH OF

The eternal magic of Florence pervades every corner of the Helvetia & Bristol Firenze - Starhotels Collezione, located in the heart of the historic center, just a short distance from the main attractions. The recent renovation of the hotel has returned one of its most refined and important historic buildings to Florence. Here history, art and great master craftsmen meet and reinterpret the "Great Beauty" of Italy, giving guests a memorable stay in the cradle of the Renaissance.

A LEGEND

Anouska Hempel, who oversaw the design of the new “seductive” suites, is a reference name on the international scene already known for being the first in 1978 to launch the concept of a “boutique hotel” in London. For Starhotels, the designer has already taken care of the renovation of The Franklin in London in 2016, while the Helvetia & Bristol project marks its official debut in the hôtellerie in Italy.

The evocative Bristol Winter Garden , covered by the historic Liberty-style glass ceiling that dates to the early 20th century, was redesigned to become one of the top spots for fine dining in the city; a versatile place, where mirrored screens bestow intimacy to the setting, reflecting the exquisite petroleum blue velvet of the seats, the wicker pieces and the green finishing touches.

The Reopening of an iconic City Retreat

Helvetia & Bristol – Starhotels Collezione is once again welcoming guests after an extraordinary renovation that, thanks to the contribution of Italian artisan masters, has restored the original splendor of the hotel, enriched with luxury and contemporary comforts.

Since its opening in 1883, the hotel has been a preferred destination for artists, intellectuals and jetsetters from all over the world who continue to be fascinated by its discreet luxury, high-end service and enviable location right in the heart of the city.

The 64 rooms and suites have all been renovated and are unique in their kind, finely furnished with priceless objects that recall the atmosphere of a magnificent noble residence, redefining the standards of modern hospitality.

SUITE CHOICE | by ANOUSKA HEMPEL

The 64 rooms and suites have all been renovated and are unique in their kind, finely furnished with priceless objects that recall the atmosphere of a magnificent noble residence, redefining the standards of modern hospitality.

Along with priceless antique furniture, restored by expert artisans, the rooms are adorned with wallpaper boasting original designs, elegant wainscoting, oak hardwood flooring, damask Italian silk, refined taffeta curtains and furniture PRESIDENTIAL SUITE | SALON

Since the late 19th century, Hotel Helvetia & Bristol has been offering travellers from around the world a luxury home in the heart of Florence. Staying at this historic palazzo, you can breathe all the charm of the Renaissance – the elegant atmosphere that accompanied the trips to Italy of the international elite during the Grand Tour and the literary encounters of the writers who loved to frequent the Winter Garden.

A refined setting that over the centuries has been chosen by illustrious personalities such as Enrico Fermi, Eugenio Montale, Gabriele D’Annunzio, Luigi Pirandello and Eleonora Duse, who chose the hotel as their long-term Florentine residence.

SUITE BRISTOL RETREAT | BEDROOM

SUITE BRISTOL | BATHROOM

fine dining in the very heart

heart of Firenze

DEHORS CAFÉ

A luxurious historic residence that reinterprets the Italian

residence in the heart of Florence

Italian "Great Beauty"

4 SELINDA CAMP

AfricaSuperlative&spectacular atitsverybest!…

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SOUL STIRRING EXPERIENCES

EXPERIENCES AWAIT

A 1350 KM PRIVATE RESERVE

…with soul-stirring views across the seemingly endless floodplain and animals in activity, going about their natural, fascinating business.

Okavangofloodplain

nine elegant & individually

individually decorated villas

nine elegant & individually and

and bathrooms with a view

A STATE-OF-THE-ART COMMITMENT TO SUSTAINABILITY.

…in perfect harmony with its much beloved environment. Great Plains Conservation, founded by the filmmaking conservationists Beverly and Dereck Joubert, have devoted their lives to Africa, its people and animals, and Great Plains’ sunpowered Selinda Camp is built and operated “so that if we packed up the camp there would no evidence of its existence within six months.”

dining….a

a culinary safari

Sustainability is our core value. We are constantly researching new ways to improve. We have on staff an Environmental Officer to keep our standards fresh and to seek new technology in service, sustainability, carbon use etc. We do an environmental audit annually even for things like local sources of food and supplies, whether it is better to fly supplies in and save use of a sand road and noise pollution versus the one hour in and out by plane. We maintain carbon tables to offset the impact of our operation and our guests travel and encourage them to match us by planting trees to off set their travel footprint. While this may be meaningless in the grand scheme of thing, against massive livestock contributions to carbon emissions in a world where 60% of the worlds mammal biomass is livestock (36% human and 4% wildlife) but our tree planting effort encourages a different mindset in our influence group.

Dereck Joubert, CEO of Great Plains reck Joubert, CEO of Great PlainsType to enter text

The internationally acclaimed Beverly Joubert is an award-winning filmmaker, photographer, wildlife conservationist and National Geographic Explorer-atLarge with over 40 films co-produced with husband Dereck Joubert and with 12 published books as co-author with Dereck. She is one of the passionate co-founders of Great Plains, a unique conservation tourism company built around bespoke, caring, meaningful and considerate values.

Entirely self-taught, Beverly Joubert has been recognised with her husband internationally for the raw authenticity of their work with accolades including: The World Ecology Award, a Peabody Award, 22 Emmy nominations and 8 Emmy Awards as well as the Presidential Order of Merit in Botswana.

Even as a young girl I was always inspired to create and photography was one of the early expressions of that creativity. But there is a huge difference between taking family snaps and achieving a National Geographic cover. So I try to look at everything through that lens of a magazine cover, the ultimate measure of success for my work - this is an ongoing process.

Sustainability involves many elements for us.

In Selinda we used only reclaimed wood from colonial-era railway lines that were being replaced by governments by cement ties. We have bought and stockpiled hardwood teak sleepers or ties for our camps.

We use non-chemical impregnated canvass for tents, they may not last as long but chemicals obviously come with a hard environmental footprint in their manufacturing. For cooling, we start with design, so here we have thatch roofs with vents over the canvass tents. The thatch grass either comes from our own concession, cut locally or bought from women collectors in our local communities.

Water is not an issue but drawn from the local river for pools and via a borehole for drinking. We have replaced all use of plastic bottles and have no straws in camp so not adding to plastic pollution.

We have a fully sustainable energy system (solar) for power and our back up generator is run for two hours a week to keep it functional. However we are 100% powered by solar. Hot water is run off that solar grid and are heat exchange converters. The camp was built on the same footprint as the previous camp, which was built on the footprint of the first camp, that means we did not add to the footprint of this camp, or change it, since the first rudimentary camp was built in 1993. That means that no trees were removed or cut, and we built around any existing growth.

In Mara Nyika, the weather conditions are different, less hot, but many of these sustainability designs are common throughout Great Plains.

Namely, fully solar (100%)

Hot water is run off solar and are heat exchange systems. Non-chemical impregnated canvass

Locally sourced poles and sustainable hard woods also from railway ties or sleepers for all flooring. No wood in camp is new, all is over 75 years old! If one considers the footprint of a camp like this, (well over 2,000 sq meters of wooden flooring) the impact of avoiding new cut wood is large.

Because of the positioning of the camp (along a river and sensitive riverine woodland) we designed and built the camp up on stilts meaning that the actual touching points on the ground are less than 2% of the actual camp footprint and that allows tree growth and animal movement below the decks and walkways. This camp is suspended about the actual ground. We trimmed only trees with a branch diameter smaller than my thumb, no trees were removed or cut down at all, as a rule. In addition, to mitigate any impact of the shade from decks stunting growth of trees, we have planted new trees around the camp and will continue beyond our present count of 4,500.

by Beverly Joubert

Compliments from

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BILL BENSLEY’S TRAIN HOTEL

InterContinental

Khao Yai National Park

Bill Bensley’s railwaythemed Intercontinental Khao Yai National Park Resort will be built from repurposed heritage train carriages.

The landmark resort will be set within the Khao Yai National Park, 2.5 hours from Bangkok. A mountainous UNESCO World Heritage Site, the national park is revered by nature lovers for its lush wildlife and scenic lakes, while its surrounding world-class golf courses attract luxury travellers.

Designed by Bill Bensley –known for creating one-of-akind sustainable hotels (see our write up of the Shinta Mani Wild in Cambodia) – the design concept of Intercontinental Khao Yai National Park Resort is inspired by the Khao Yai’s history as a rail transport gateway to north-east Thailand. The fictional story of a local train conductor named Somsak, his connection with Khao Yai’s hillside train station, and his love of travel throughout Thailand, Myanmar, Laos, Vietnam and Singapore, informed the design concept for Bensley and his team.

The hotel’s 45 rooms and 16 suites, are housed inside the converted train carriages, which have been sourced from across Thailand. Each carriage is 2.5 metres wide (the largest suite is 30 metres long) and represents a different destination Somsak experienced on his travels, with their design harking back to the golden age of rail travel to recreate the feeling of travelling on a vintage train.

Some rooms have luggage racks, railway signage and even bunkbeds, and others have outdoor tubs, while presidential suites have their own pools.

Bensley describes the rest of the resort’s infrastructure and how it continues telling the story of Somsak –including the train station, which houses the lobby.

“The Lobby [will] welcome guests and immerse them in this unique tale,” he says.

“Our Khao Yai station is a testament to a quiet yet passionate spirit that had the iron rumble of the railway tracks and the whistle of its locomotives, running through his blood.

“This follows in the food and beverage concepts as well:

Somsri’s Kitchen is the main restaurant, named after Somsak’s mother – her and her husband’s portrait are part of the interiors. There is also a bar called Caboose, the Spa and pool and lakeside Tea House will be housed in upcycled train carriages, too.”

ORIENTAL EXPRESS GUESTROOM BUILDING

Elisabetta Fabri

“Environmental issues and climate changes are top priorities for us and STARHOTELS E.C.HO. represents a crucial prof of awareness” Starhotels is an independent hotel Italian collection whose property management belonged to the same owner for more than 30 years, the Fabri family. Elisabetta Fabri has been president and CEO of the group since 2000 and she has an important mission: spreading the Italian style in worldwide hospitality. A dream that seems to come true, considering also the acquisition of various additional famous international new properties over the past years. The collection now counts 20 hotels in Italy, 1 in New York, 1 in Paris and 2 in London. Mother of twins, socially responsible and multi-awarded entrepreneur, Elisabetta is also very environmentally sensitive. And this is the reason why E.c.ho., a new Starhotel “green” concept opened in Milan in 2011.

ELISABETTA FABRI ON GROWING RESILIENCE AND SUPPORTING

Elisabetta Fabri, family principal of the private Italian luxury hospitality group Starhotels, is helping women in business achieve their potential by launching a new vocational training initiative. The programme was among the measures by the multi award-winning second-generation president and chief executive in response to the impacts of Covid-19 on the world’s hotel, travel and tourism industries.

Fabri grew up in the family hotel business, which was founded by her late father, Ferruccio Fabri, in 1980. Inspired, she attained her diploma at the leading Swiss hospitality management school Ecole Hôteliere de Lausanne, earned her bachelor’s degree in business administration from John Cabot University in Rome then served apprenticeships in a variety of roles in hospitality management.

In 1992, she made her official debut as an entrepreneur by creating Starhotels International and purchasing The Michelangelo in New York. She was appointed chief executive and vice president of Starhotels SpA in 2000. Fabri became president of the company while remaining chief executive in 2011.

"Having women in roles of great importance brings added value to the vision and governance of the company"

Under her leadership, Starhotels has enhanced its “made in Italy” feel while increasing efficiencies and investing in upgrading renovations and new hotel properties in Italy and Europe. The Castille opened in Paris in 2005, while the company’s first two hotels in London opened their doors in 2014. Starhotels acquired four luxury properties in Italy in 2016—Hotel d’Inghilterra in Rome, Helvetia & Bristol in Florence, Grand Hotel Continental in Siena and Hotel Villa Michelangelo in Vicenza—and the Franklin, the group's third hotel in London.

The matriarch and patron of the arts speaks about equal opportunities, her thoughts on governance and acquisitions, managing Covid-19 disruption and how the luxury hospitality and travel sectors can recover.

GROWING STARHOTELS, COVID-19

WOMEN IN BUSINESS

What impacts have there been on the Starhotels family business to date because of the coronavirus pandemic, in terms of operations, investments, growth and staff?

After a very promising start to 2020, the pandemic has had an inevitable, strong impact on the group in terms of revenues, with a loss of turnover of approximately 80% compared to 2019.

Despite the uncertainty, our company is resilient, solid and has a strong, long-term planning approach. Our strategies have always remained ambitious and we continued to pursue all the opportunities to keep our hotels open at least in the main Italian destinations and to be firm on our medium-term goals.

In 2021 we are launching several new projects, such as the renovation of the Helvetia & Bristol in Florence with the expansion to the adjacent building, featuring 25 new rooms and suites, a restaurant, events and retail spaces and a spa realised over ancient Roman ruins.

We are also working to unveil soon in Milan 40 new luxury apartments annexed to the Rosa Grand, a stone's throw from the Duomo.

How are you managing those pandemic impacts?

In such seriously uncertain times, we had to spare oxygen, reducing non-essential financial efforts, while maintaining our strategic vision for the future. We’re living in unprecedented times and I firmly believe we need to work hard to make the difference.

How has the appointment and promotion of three non-family directors in July 2020 changed how you govern your family business?

The most challenging goal is building a group of capable, smart and motivated team members to achieve the company’s targets. It is not just a matter of how many family members are involved, as long as they all share our common vision. I trust my collaborators; I consider them part of our big family and it’s also thanks to their hard work and dedication that Starhotels continues to achieve excellent results.

What is your recovery strategy for Starhotels? And how will the third wave in Italy impact Starhotels’ reopening plans?

As of today, we have nine hotels open in Italy out of 24, but we’re planning to reopen many others by the end of the summer. The third wave has further slowed down the recovery of tourism and we expect a gradual recovery of the Italian and European tourism towards the third quarter of 2021.

In the meanwhile, we’re concentrating on big projects such as hotel renovations and expansions, and our CSR activity program with “La Grande Bellezza”, a contemporary patronage initiative we conceived, aimed at supporting Italian craftsmanship and beauty through specific projects tied to the company’s hotels. We intend to continue to be a point of reference for travellers seeking high-end experiences in Italy and Europe, and to represent the excellence of Italian hospitality.

Are you receiving buy-out inquiries from rivals or investors and what is your response?

Our assets and organisation have always sparked the interest of international groups. Nonetheless, we continue to look to the future, deeply passionate about our work and proud of what we have achieved in our 40-year history. We aim for a further growth of the portfolio in those destinations where we are not yet present but, at the same time, we are also open to consider group development projects as long as they are virtuous and long-term.

How should the hospitality and luxury sectors change because of the pandemic?

The survival of companies working in the tourism industry after the pandemic is a very delicate issue: we need to be ready for travellers’ new emerging expectations, a lot has changed. Without any doubt, this experience has marked the overwhelming importance of digital. New technologies will allow a greater personalisation of travel experiences based on a deeper knowledge of the behaviour and personality of the consumer.

What won’t change for sure in the world of hospitality is our inclination to the personal touch, empathy and taking care of the well-being of people, that we’ve always paid great attention to. We strive to provide the best service to our guests, anticipating their needs and exceeding their expectations. What’s more, this crisis offered us the opportunity to devise a new model of tourism, slow—as opposed to the “five cities in five days” mentality: a model that valorises Italy, a luxury destination itself, thanks to which the hospitality will be able to resume the growth of recent years.

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At HoteliersGuild we are proud to count with the support of some of the most established Chefs around the globe

We promote ‘Sustainable Cuisine’ as an environmentally sustainable food system that uses food products grown, harvested, processed, packaged and shipped or distributed with the minimal environmental impact. These boundaries typically mean of course products meeting the criteria are local or organic, wherever possible. Whether it's cooking green or reducing food waste, everyone can and should take steps toward having a sustainable kitchen and help to take better care of our planet. Even ten years ago, the idea of sustainability wasn’t taken so seriously. But, sustainability and consciousness about the environment among the general population has increased and the idea has become global today.

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ElenaArzak

Elena Arzak is the 4th generation of her family to run the kitchen at Michelin 3 starred Restaurante Arzak in San Sebastián, Spain. Schooled in the tenets of The New Basque Cuisine Movement championed by her legendary father Chef Juan Mari Arzak and the vanguard of Spanish cuisine which followed in the early part of this century. She has established a method of collaborative creativity with her team which fuels the continuous innovation of Arzak’s Basque, research based, contemporary cuisine.

Elena attended Hotel and Restaurant Management school in Luzern, Switzerland, broadening her culinary knowledge in great European restaurants such as La Maison Troisgros, Pierre Gagnaire, Carré des Feuillants and Le Vivarois in France, Louis XV in Monte Carlo, Le Gavroche in London, Antica Osteria del Ponte in Italy, and El Bulli in Spain among others. She returned to the family restaurant in the 90s, worked her way through all of the stations while creating original dishes along with her father who continually supported and challenged her.

In May 2001, Elena was given the Chef de l’Avenir Award by the International Academy of Gastronomy. In 2010, the Spanish Academy of Gastronomy granted her the National Gastronomy Award. To top it all off, in 2012 she was the recipient of the World’s Best Female Chef Award by The World´s 50 Best Restaurants. Later she has continued to receive others as the Augie Leadership Awards 2015 by Culinary Institute of America or the Honorary Ambassador Prize of World Tourism Organization UNWTO in May 2018, among others.

Currently, Elena shares the helm at Arzak with her father, Juan Mari. They are co-chefs and collaborators. Their shared history, culinary knowledge, passion and enthusiasm defines the characteristic spirit of their world renowned restaurant.

Like father - like daughter…

Co-Chefs legendary Juan Mari Arzak & Elena

PHILOSPHY

The culinary style Arzak is associated with is marked by our personality. It is deeply rooted in tradition and boasts creativity and a constant search for change. Our shared history, culinary knowledge, passion and enthusiasm defines the characteristic spirit of our restaurant.

Signature cuisine. All the dishes made at the restaurant bear the Arzak stamp. Market cuisine. Fresh ingredients rule. Basque spirit. Being Basque is much more than a place of birth; it is a responsibility.

Creativity. Hard work day after day. But something different every day. Avant-garde. No-one has done the same before, and this is very exciting.

Bogavante“coralino”

“coralino”

ENVIRONMENT

Even before Covid, there was a global concern for the environment. I think that cuisine is going to follow this trend of respecting nature, of energy efficiency, of helping local producers, of rediscovering ingredients that tend to disappear? For example, we have a dish - 'Egg with carraon wheat' - for which we have recovered a primitive cereal. I call that rethinking, and we have been working on it for years. It's about rescuing valid things from the past but always looking to the future and remembering that eating is a pleasure.

Pato asado con antocianos

Leadership

Right now it is more important than ever to encourage strong leadership skills and feed our young talent as they grow their careers.

Centollo amarillo

Squidinredink

Panocha de foie y maíz crujiente

Ambition

I knew I wanted to be a chef and I was lucky to have the support of my father, Juan Mari Arzak and other chefs who mentored me from childhood through my time training at EHL and beyond.

Cigalasinyectadasenmaíz

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Tomate asado, jamón y cristal de maíz

Chefs Extraordinaires

ADAM HANDLING

The Cadogan London

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AdamHandling

Celebrated chef Adam Handling is the visionary behind The Cadogan's stunning menus.

Tipped by Caterer magazine as one of the ’30 under 30 to watch’, he combines his passion for traditional British cuisine with daringly modern flair and imagination.

A

When I was a kid I was amazed by Willy Wonka in ‘Charlie and the Chocolate Factory’. I think that’s probably where my love for chocolate came from, and maybe the experimental aspect too. The element of nostalgia always makes cooking with chocolate (and eating it!) really enjoyable.

Testing the combination of different flavours is a big part of my cooking style, and chocolate always offers good opportunities for me to do that. There are so many different things you can do when cooking with chocolate, and so many different flavour combinations. Not just the usual aspects, but really unusual and exciting flavours too, as I love to surprise my diners with a taste of the unexpected. My winning desserts for Scottish Chef of the Year 2015 and British Culinary Federation Chef of the Year 2014 focused heavily on chocolate with orange and caramel.

Strangely enough, I’m not usually a huge fan of overly sweet things but I like to combine sweet and savoury flavours to create something new and exciting, and chocolate is perfect for that.

Modern, British, seasonal, sustainable; that’s the ethos that underpins my cooking. I don’t want to be the best restaurant in the world—I want to be the local’s favourite in Chelsea.

PHILOSPHY

Modern, British, seasonal, sustainable; that’s the ethos that underpins my cooking. I don’t want to be the best restaurant in the world—I want to be the local’s favourite in Chelsea.

RESTAURANT

With classic architecture and an open kitchen, our restaurant sets the stage for a magnificent culinary journey. Experience British cuisine as you never have before.

Traditional dishes are reimagined as light, daring works of art. The best seasonal, sustainably sourced ingredients are worked into a changing menu that will take your breath away.

A new Challenge

Belmond have a phenomenal reputation in hotels around the world, so it’s both exciting and terrifying. I had to take it, it’s a huge honour.

Differentiation

All my restaurants have different personalities and that means they can’t be copy and paste jobs. Here, we’ll be aiming for the epitome of luxurious British dining. Zero waste is important to me, so if I buy a Scottish wagyu cow, for example, I’ll split it between the group. At Chelsea, we’ll have the prime cuts – the fillet, the ribeye, the sirloin – and in the others, I’ll use the wagyu fat to age lobsters, and so on. I find using our ingredients in new and innovative ways exciting.

“On Wine

The list here will mostly be big, old-school wines and a hell of a lot of bubbles. So it couldn’t be more different to our Shoreditch restaurant, where 90 per cent of our wines are biodynamic, "hipster" wines. I may not know as much as I intend to but, trust me, I know a nice tasting bottle.

Inspiration

My outlook for the entire food and beverage operation is that feeling when you visit your grandmother’s. It’s all about gluttony, about indulgence. Throughout the day, there will be four cakes – grandmother cakes, I’m calling them – dotted around the hotel, which guests can help themselves to. We’re trying to bridge the gap between the nostalgia of old and the future of British hotels. My aim is for guests to feel like they can have whatever they fancy here, wherever they fancy it.

RESTAURANT

A new Challenge

“ Differentiation

CHEFFES Extraordinaires

JESSICA PRÉALPATO

Cheffe Pâtissière, Alain Ducasse

Paris

JJESSICAPréalpato

“I was still a traditional pastry chef when I arrived here”

…and today, Jessica is the celebrated Chef Pâtissière at Alain Ducasse au Plaza Athénée, and has been named the World’s Best Pastry Chef 2019.

“Emotion,” “rock n’ roll” - these words come immediately to Jessica’s Préalpato’s lips when asked to describe the events of the past years. The creative force behind the desserts of the restaurant Alain Ducasse au Plaza Athénée (ADPA) is just 33 years old, and has landed in the ranks among pastry pros including Pierre Hermé and Cédric Grolet.

The challenge of this baker’s daughter from a village in southwest France was to stir up the codes of classic French pastry in line with chef Alain Ducasse’s concept of “naturalité.”

Introduced in 2014 at the restaurant ADPA, naturalité was a new approach, revolutionary for the restaurant of a Palace hotel, conceived around a natural trilogy almost exclusively limited to fish, vegetables and grains. Far from a commercial gimmick, the new menu was meant not only to be healthy, but to take into account and sustain the planet’s resources.

Her favorite ingredients to work with? “Fruits are by necessity my favourite products. I am lucky to have incredibly good products; a good fruit means 50 per cent of the work is done! The remaining 50 per cent is to sublimate it.”

PHILOSPHY

I’m curious about all styles of pastry. The only thing I do not understand is the pastry chefs who create desserts every day to feed their social networks. Some are inventing a new dessert every day… How is it possible to create in such a short time? For me, creation is a real work of research around the products, the suppliers, the textures…

Châtaignesbiothéfuméchocolat

SECRETS (1)

I am so proud and so happy about our success for the team at the restaurant. It puts desseralité in the spotlight. Naturalness – working and presenting the product in the

rawest way was a real challenge five years ago. I am delighted that customers around the world understand our pastry and our message.

SECRETS (2)

I’m a very bad example of a pastry chef at home – I don’t have a pastry robot or fancy equipment. When I make desserts, I keep them pretty basic… French toast, pancakes, clafoutis or desserts based on fruit and pesto, all very simple and fast. I would just tell people to select their fruits and eat them perfectly ripe and at room temperature! Their taste will be changed.

INSPIRATION

The inspiration for my desserts is diverse. It can come from a supplier who offers us a new product or a new variety of fruit. It can come from an interesting taste and we imagine the marriage of flavours that we could do. It comes from an idea from my pastry team or from my chefs. We must not put up barriers, and instead constantly say “why not?”.

Lasaisondescerisesestlancée

INNOVATION

During my first years of studying pastry I learned the basics and the techniques, and I often worked with the same flavours and revisited classics… And the weighing used to bore me a little! These days, I stick to the kitchen of Romain Meder and the pastry of naturalness, which allows me to discover new products and realise new flavour combinations. I can also use a lot of cooking and baking techniques. I like to innovate and create.

Symphoniedeglaceauchocolat

PLANS

To continue to develop naturalness with Alain Ducasse. I think I have grown naturalness to only 50 per cent of its capacity. There are still many partnerships to create, and products for our customers to discover and rediscover. And I am very attached to my team without whom nothing would have been done; I want to keep moving forward with them.

Chefs Extraordinaires

ANTONIO BACHOUR

Coral Gables

A ANTONIOBACHOUR

World renowned Pastry Chef ( and HOTELIERSGUILD’S AMBASSADOR, Antonio, grew up in Puerto Rico and was hooked on pastry from a young age, thanks to a childhood spent in his family’s bakery. He dedicated his first few years honing his trade in Puerto Rico as a pastry cook at Sand Hotel and Casino and Westin Rio Mar. In search for a better place to continue growing professionally, 2001 found Bachour Statesbound, in Miami Beach, as executive pastry chef at Talula. Pretty soon he was trying his hand at Italian delicacies at both Devito South Beach and Scarpetta in New York and Miami.

In 2009, Bachour was asked by KNR Food Concepts to be a part of the opening team at the W South Beach Hotel. Shortly after, he took over responsibility for all pastries for The Trump Soho hotel and its restaurants. In April 2011 Bachour trained in France with renowned chef Philippe Givre at L’ Ecole Valrhona and that same year he was selected as one of the “Top 10 Pastry Chefs” in America plus was finalist in the 2011 International Chef Congress Pastry Competition.

Bachour’s local and international fame was cemented during his tenure at the Bal Harbour St. Regis where he was Executive Pastry chef from 2011 until 2016.

In 2012, Johnson and Wales University selected Antonio for the Zest award for Baking & Pastry Innovator.

Bachour’s hyper-creative desserts have been featured in numerous pastry publications, such as So Good Magazine, Dulcypas, Saber y Sabor (Spain), Starchefs (The Architecture of New York), Gourmet Magazine, Dessert Professional, Pastry Art & Design, National Culinary Review (Magazine of the American Culinary Federation).

In 2018, Antonio was awarded the Best Pastry Chef Award by the prestigious Best Chefs Awards organization, the world’s leading culinary award platform.

PHILOSPHY

I get inspiration minute by minute, from the wall…I take in the life around me and truth is that I never stop. I’m always planning

oneofmyfavourites-hazelnutsable

from my cook, my family, the color of and incorporate it into dishes. And the planning something new and special.

Limepetitgateaux

What stimulated your love to work with desserts and confections ?

My mother is a great cook and baker and I got the inspiration for her to be chef, I went to France and Spain to study Culinary Art. Every day I would wake up with a passion to work with desserts.

What is the degree of importance that you bring to the aesthetics of a presentation ?

First People eat with their eyes first, so, presentations need to have the WOW factor ! Plus they need to taste amazing too !

Candidcaramel

Who are the Chefs, you deem to be most creative? And who inspires you?

Ferràn Adrià, He’s the best !

People around me, colors and paintings inspire me !

caramelapple

When working on a new dessert, what is your artistic design process in terms of presentation ?

Come the time, I never know until I start working with the presentation. I get inspired at the moment of doing the presentation !

Chefs Extraordinaires

Thomas Bühner

Thomas Bühne Chefs Academy

ThomasBühner

TFor over 20 years, Thomas Bühner has been at the top of the league of German chefs. Born 1962 in Riesenbeck as the son of a housewife and a commercial clerk, he was first exposed to catering at his grandparents’ establishment. Here, guests were always greeted with a slice of fresh pain gris with butter and Westphalian ham, and the clattering in the kitchen and the hubbub from the pub acted as a backdrop at bedtime, late in the evening. But all the same, young Thomas Bühner had no clear idea for a long time which career to choose once he left school. Whilst his twin brother turned to carpentry, an aptitude test at the job centre came up with concrete ideas: he was facing a choice of becoming a chef, a baker or a farmer. Bühner decided to become a chef, and even back then, he announced to his parents: “So if I’m going to be a chef, then at least I want to be a good one” – and he has kept his word to this day dimensions.

“Eating does not have to be pleasing, just like art and music. Rather, at the pinnacle of art there may also be provocation, there may also be experimentation - with impunity. There must even be them. You have to be able to shoot beyond the goal at times, you have to be able to gather experience. If someone is a good cook, then he should also recognize how he is in the feedback with the guests. And even a journalist must be able to say "That's not quite the way I like it!" Because, if a journalist doesn't like it and he writes about it, it is not possible that the cook falls out of favour for 3 years. He still remains a good cook... We are dealing with people here!”

Thomas is HoteliersGuild’s “AmabassadorCulinaire” and we are honoured that he will instal the all new Chefs Chapter in our private society that will comprise also young and upcoming colleagues, chefs and sommeliers.

Thomas’ exclusive Christmas

Christmas Calendar

Happy Goose Christmas Dinner

Dinner by Thomas Buehner

Institut PAUL BOCUSE

…empowering young female voices!

France

|

Lyon

MAKING

YoungHôtelièresInsights aims to develop the professional visibility of our young female talent in a network of established hoteliers and hôteliéres.

A

EHL’s Women in Leadership, IUBH University of Applied Sciences, and Institut Paul Bocuse share a commitment to promote our top female students in the hospitality industry. Together with HoteliersGuild’s LeadingHôtelierès chapter, we created YoungHôtelièresInsights (YHI), a space dedicated for aspiring female hospitality leaders where they can contribute to our industry with their reflections, ideas, trends and hot topics as viewed by their generation. A compilation of these inputs will be featured in the HoteliersGuild ForumOfDialogue magazines and LookBooks with the aim to develop the professional visibility of our young female talent in a network of established hoteliers and hôteliéres .

EHL’s Prof. Dr. Sowon Kim and Founder of WIL says: “We focus on female students and from time to time male students - here is a thought, we could for example limit to 10-20% of male contribution, and content could be in lines of male championing women (in line with one of our pillars) like for example how they see the contribution of their female peers; this might be eye opening for the established hoteliers reading such a piece and realising why there might be a need for them to change too. From my perspective making the “YoungHotelièresInsights” primary female is not being exclusive but rather in line with the mission of HoteliersGuild’s LeadingHôtelierès chapter. In addition there is a need to be inclusive when a group is a minority which in this case is women in leadership positions. While everyone needs to be promoted is these hard times, the system is heavily biased against women which is the exact reason why less than 5 percent of the top leadership functions across business and politics worldwide are occupied by women, and hence the raison être for HoteliersGuild’s LeadingHôtelierès chapter”

“We are very excited new partnership HoteliersGuild. students the share their insights vision for the industry, topics they themselves

Master’s in Culinary and Innovation

Prof. Dr. Henri

Academic Vice Graduate Advisory Board

LeadingHôteliéres

excited about this partnership with HoteliersGuild. It offers our the opportunity to insights and future industry, the exact they are immersing themselves in during their Culinary Leadership Innovation -program.”

Henri Kuokkanen

Vice Dean, PostGraduate Programs - IPB

Board member of HoteliersGuild’s

LeadingHôteliéres chapter

Members of HoteliersGuild are devoted to increase women’s and ethnic minorities’ representation at all levels and in leadership positions across our industry. I am delighted with this new partnership and the outstanding collaboration with IPB. This vivacious cooperation of likeminded colleagues reinforces my own dedication and passion for continuing our journey together!”

Frank M. Pfaller Founder President | HoteliersGuild

“This is a great opportunity to shine a light on the gender imbalance prevalent in the culinary industry and empower young, female voices to become future leaders in their industry. This initiative helps us in educating our students to work towards closing the gender gap.”

Maria Velez | Program Director | IPB

Chef Eugenie Guillermin | IPB

Work-life balance: improving the kitchen environment in the Culinary Industry from Dhwani Jariwala

Masters Degree Student | Institut Paul Bocuse

FORUMOFDIALOGUESERIES

Featuring Young Future Leaders

My name is Dhwani Jariwala, and I come from India. Currently, I am pursuing a Master’s degree in Culinary Innovation and Leadership at Institut Paul Bocuse. I graduated for my Bachelor’s Degree in Hospitality Management from Auro University, India. I have experience working in the kitchen of a one Michelin Star restaurant, Auberge de la tour-Renaund Darmanin, in France, and I interned in a managerial position in Greenville Marriott, USA. Ever since, I have been keen to work in market research and data analysis in the Culinary Industry. I speak English, Hindi and Gujarati fluently and French at conversational level. Having travelled to 11 different countries I have gained a passion for Arts & Textile.

My Contact Information:

EMAIL - jhdwani@gmail.com

PHONE NO. +33 7 66 26 83 24

As attractive as the culinary industry looks, stress is one of the major drawbacks faced by chefs. CJUK News, in 2018, interviewed seven chefs to understand the leading cause of stress in the culinary industry. The chefs resoundingly emphasized that long hours, bad management, and poor work-life balance led to a harsh professional kitchen environment. Such stress has also been one of the significant causes to draw female chefs away from the culinary industry.

Few male chefs expressed their views on female chefs working in a professional kitchen; they would shy away from recruiting female chefs due to long-standing stereotypes that women cannot withstand long exhausting work hours or are unreasonably emotional, or are unable to focus on work-life due to personal matters. Moreover, this thinking has made females think that it is not a suitable industry for them and that they are the only gender who needs to strike a work-life balance. However, these are just the problems I argue that male chefs assume and see. Stagnation, long periods standing in the same position, change in temperature and physical constraints in the restaurant industry are the same for both sexes (Gardies, 2021).

Through my experience working for eight months in the kitchen, we had one female cook and me as an intern in the team of five cooks and a male chef. She became the inspiration for my life; she worked as much as we all did, the same long eleven hours, yet managed to ideally create a work-life balance with three kids and her husband. I have never seen her raise her voice or act irrationally in the kitchen. Her unwavering composure and calmness were an anchor for the cooks working alongside her in the messy kitchen. We saw her creativity on the plate without any stress, and the environment remained relaxed around her.

She was as much involved in everything the chef did, and the chef embraced her skills and included her in every decision making process because he was never able to stable himself due to stress he had for obvious reasons. She was the role model for all of us working in the kitchen, and she made the space livelier rather than emotional. Upon an interview with 'Jason Blanckaert, chief chef and owner of J.E.F. in Ghent', to know his point of view on why there are only a few female chefs in the professional kitchen, he mentioned, "I think that women often give up the job because of their social life—in my experience at least. Women have to birth children and often quit, too. They will then look for another job that still has to do something with food, but one that gives them enough space to care for their partner and children. I can understand this, but it is a pity" (Beersten, 2017). However, these are just the problems, I think, that male chefs assume and see but that are not always true. Female chefs are breaking this cliché and are managing to work in the kitchen.

In my experience, when the atmosphere gets too aggressive, it would stress and affect my performance, leading to an unhealthy state of mind and poor work-life balance. A harsh work environment depletes your life satisfaction; studies have found that individuals affected by workplace aggression experience reduced practical commitment, increased intentions to leave, decreased individual job performance (Barling, Rogers & Kelloway, 2001) and personal productivity and would force a chef to quit as lack of motivation and stress would lead to poor work-life balance. All said, this environment has remained the same for ages, and obviously, we cannot change it overnight. Still, there are few ways to overcome this environment, giving males chefs a considerable platform to regain themselves and female chefs to choose this industry as their career without a hiccup.

Females are becoming more and more independent and self-resilient. Many rising female chefs break the stereotypes and work in a professional kitchen, balancing their work and private lives, like Danik Heslop, an executive chef at Jamaica Blue, who is also raising a young daughter (SmartCompany, 2017). Male chefs prefer more female chefs for their pleasant collaborative skills; Matt Dillon, who owns several Seattle restaurants, including Sitka and Spruce, says, "Women chefs…they just have a thing that men cannot bring," Dillon says. "It's a touch; I don't know how to explain it. Cooking is about nourishing people, about creating an experience that goes beyond the plate" (Robinson, 2017).

Many male head chefs have recognised the advantages of having women chefs working with them and are changing the environment to empower females. In a research done on women in professional kitchens by Krunaz, Selçuk Kurtuluş and Kılıç (2018), the authors found out that "there is discipline and order in the place where the woman is, and there is no slang speech in the kitchen where the woman is, women work more steadily and regularly, women work cleaner and work more coordinated with their teammates", and "women can be more patient than men in some jobs in the kitchen." They further stated that a "woman's presence creates more polite men who speak more carefully most of the time." With a calm environment, there is always cohesiveness that improves mental health, giving us space not to be drained after a whole day at work and making us engage more in our personal lives. Zhong and Moon (2020) showed that happy staff and culture give a better experience to the customers. Females continue to grow in the culinary industry, and soon the imbalance will break and the culinary industry world will grow better, leading this industry towards success. The mindset of female chefs not being able to manage physical work has to stop. It has to start by teaching in schools and work environments that women in the kitchen are as important as male chefs and that males don't have to be competitive about females working in the kitchen; instead, embracing equality in the work environment and choosing harmony over opportunism always results in success.

References:

Barling, J., Rogers, A., & Kelloway, E. (2001). Behind closed doors: In-home workers' experience of sexual harassment and workplace violence. Journal of Occupational Health Psychology, 6(3), 255-269. doi: 10.1037/1076-8998.6.3.255

Beersten, S. (2017). We Asked Male Chefs Why There Are So Few Females in Professional Dutch Kitchens. Retrieved 19 July 2021, from https://www.vice.com/en/article/3dmje8/we-asked-male-chefs-why-there-are-so-few-femalesin-professional-kitchens

CJUK News. (2018). Is Stress Forcing Chefs out of the Kitchen? Retrieved 19 July 2021, from https://www.chefsjobsuk.com/stress-forcing-chefs-out-kitchens/ Gardies, S. (2021). Women in the Culinary Industry: the Revenge of French Chefs. Retrieved 19 July 2021, from https://malou.io/femmes-gastronomie-femmes-cheffes/?lang=en

Kurnaz, A., Selçuk Kurtuluş, S., & Kılıç, B. (2018). Evaluation of women chefs in professional kitchens. Journal of Tourism and Gastronomy Studies, 6(3), 119-132. doi: 10.21325/jotags.2018.275

Robinson, K. (2017). Are Women Better Chefs Than Men?. Retrieved 19 July 2021, from https://www.seattlemet.com/eat-and-drink/2017/03/are-women-better-chefs-than-men SmartCompany. (2017). Meet Danika Heslop, the chef who is leading cafe chain Jamaica Blue on a health mission. Retrieved 19 July 2021, from https://www.smartcompany.com.au/entrepreneurs/influencers-profiles/meet-danikaheslop-the-chef-who-is-leading-cafe-chain-jamaica-blue-on-a-health-mission https://www.smartcompany.com.au/entrepreneurs/influencers-profiles/meet-danika-heslop-the-chef-who-is-leading-cafe-chain-jamaica-blue-on-ahealth-mission Zhong, Y., & Moon, H. (2020). What drives customer satisfaction, loyalty, and happiness in fast-food restaurants in China? Perceived price, service quality, food quality, physical environment quality, and the moderating role of gender. Foods, 9(4), 460. doi: 10.3390/foods9040460

Hello Frank,

YoungCheffesInsights partnership between the Hoteliers Guild and Institute Paul Bocuse is a very welcome initiative. I have always been deeply committed to supporting and advancing gender equality in the hospitality industry.

I applaud the program in its mission to further education and address the challenges facing women in the hospitality industry by creating a safe and empowering culture in the kitchen. We all benefit from the common effort of building a community to share knowledge, connections and opportunities.

I always knew I wanted to be a chef and I was lucky to have the support of my father, Juan Mari Arzak and other chefs who mentored me from childhood through my time training at EHL and beyond.

Right now it is more important than ever to encourage strong leadership skills and feed our young talent as they grow their careers.

Elena Arzak

Cheffe Restaurante Arzak

Dear Frank,

I am delighted to support this wonderful and much needed initiative by HoteliersGuild and Institut Paul Bocuse!

This is a brilliant opportunity to highlight the gender imbalance that is still so prevalent in our culinary industry. We should all strive to empower young female voices on their path to leadership positions in their respective industry segments.

This initiative is definitely a step in the right direction to help close the gender gap! “

Sincerely,

Eckart Witzigmann

Dear Frank,

Aponiente and myself we are pleased and proud to support this exciting partnership between HoteliersGuild and INSTITUT PAUL BOCUSE as well, as we are committed to supporting gender equality.

This is an industry-wide challenge; to create a more diverse workplace and encourage more females into general manager role.

Thank you for this amazing initiative,

Warmest regards,

Ángel "

Ángel León

C/ Francisco Cossi Ochoa S/N. 11500. El Puerto de Santa María. Cádiz.

Dear Frank,

The Langham, London is delighted to support this wonderful partnership and YCI is a great initiative to promote the incredible, aspiring female talent from the culinary industry. Having worked first hand with IPB over the years, we are thrilled to continue embracing the development of our upcoming female Chef’s in the Food and Beverage arena

With kindest regards

Doris Greif Managing Director - The Langham, London

Regional

Vice President,

Operations –Europe & Middle East

The Langham, London

Hello Frank,

I am delighted to realise that my colleagues from the HoteliersGuild Chefs Chapter are so devoted to increase women’s and ethnic minorities’ representation at all levels and in leadership positions in our hospitality industry.

I wholeheartedly support this exciting partnership with INSTITUT PAUL BOCUSE together with my likeminded colleagues from around the globe!

Best wishes from Grand Hotel Tremezzo!

Osvaldo

Osvaldo Cheffe Restaurante Arzak

Dear Frank,

I'm really happy and excited to be part of this initiative by HoteliersGuild & Institut Paul Bocuse. Gender equality & diversity is the main topic of all our future projects and for the future of the Gastronomic world.

I’m proud to be working with 40% of female chefs in my team, and the culinary industry will always have my full support worldwide.

With love & passion. Let's rock!

Giorgio

Diana Official chef "The Best Chef" & partner “LUCIDA-CAIRO"

Dear Frank,

As a member of HoteliersGuild's Chefs chapter, I am delighted to support this much needed partnership with INSTITUT PAUL BOCUSE for young Chefs!

As a chef and entrepreneur I wholeheartedly share the devotion to increase women’s and ethnic minorities in leadership positions. I applaud this program and its mission! Bravo for your efforts in shaping and creating a better world.

All the best

Dimitris Katrivesis Chef | Owner of THAMA www.thamarestaurant.com

Dear Frank,

The new partnership between HoteliersGuild and INSTITUT PAUL BOCUSE brings together two highly respected institutions that between them have contributed so much to the world of independent hotels, shining a light on, education, culinary art, sustainability and the new rising hospitality stars in our industry. I salute the dynamism and values that Frank M. Pfaller, Prof. Dr. Henri Kuokkanen, Jeffrey Catrett and Maria Velez bring to their roles. Gender equality and giving-back to the industry does require our full support!

Duncan Palmer Managing Director

The Beaumont London

Hello Frank,

In gastronomic industry working with our unsociable hours it’s important to have great platforms to network, discover and maintain contact with our fellow colleagues.

In times like these it’s even more important to introduce new contacts that can bringing new opportunities and collaborations and at the same time strengthen our community.

I am proud to be associated with HoteliersGuild’s Chefs chapter and am looking forward to the possible synergies in the future. “

Miles Watson PURE BERLIN

Dear Frank,

I'm really happy and excited to be part of this initiative by HoteliersGuild & Institut Paul Bocuse. Gender equality & diversity is the main topic of all our future projects and for the future of the Gastronomic world.

I’m proud to be working with 40% of female chefs in my team, and the culinary industry will always have my full support worldwide.

With love & passion. Let's rock!

Giorgio Diana Official

chef "The Best Chef" & partner “LUCIDA-CAIRO"

Dear Frank

You did it again! You master building bridges, finding synergies and doing good. I think that by partnering with l'Institut Paul Bocuse, you make another precious step towards inclusion, gender equality, service excellence and education. In short; you help to create a brighter future for people while giving a chance for our industry to grow. Thank you for your tireless efforts to shape a better world.

Yours

Philippe

Philippe Clarinval General Manager

Carlton Hotel

St. Moritz

Hi Frank,

Greetings from Hilton Dubai Jumeirah, thank you for reaching out to me for this project, please find below my personal note,

It is great to see this initiative being driven by HoteliersGuild and Institute Paul Bocuse. As a chef working for a global hospitality group , I am certain that diversity has been fundamental to Hilton’s success. We as a hotel group are committed to continue building a great place to work for all and invest in programs that support women in every stage of their culinary career.

Best regards,

Steven STEVEN SMALLEY I Executive Chef Hilton Dubai Jumeirah

Dear Frank,

Well-founded, diverse education is the first step towards a self-determined, successful life, as well as the foundation stone for creative work. It enables the preservation of traditions and thus contributes to the preservation of our culture.

Preparing and serving food is an important part of our social interaction. gender equality & diversity is an important topic for present and future generations not only in our culinary sector. therefor, I am honoured to support this HoteliersGuild and IPB initiative! “

Thomas Bühner

Ambassador | HoteliersGuild Chefs Chapter chefs academy training ｜advertising ｜optimizing www.thomasbuehner.de

atrulyuniquelearningenvironment!

We lived by the river and loved it. I was always playing outside, hunting, fishing. When I got bad marks at school, I would go fishing and cook it straightaway. “

Institut Paul Bocuse, in Lyon, France, trains more than 1 , 0 0 0 students each year, representing 62 nationalities studying on 10 international campuses. From undergraduate through to doctoral level, students on our courses benefit from an innovative teaching approach recognised by the Worldwide Hospitality Awards. In just 30 years, the Institut has been able to develop a unique higher education, research, executive education and career retraining ecosystem. We’ve built our international development strategy upon an

educational hub created in partnership with the best schools and universities in the world and our network of several thousand alumni located in more than 80 countries across the globe.

Institut Paul Bocuse is the first-ever private hospitality and food service higher education institution to be fully certified by the Ministry of Higher Education, Research and Innovation and by the Ministry of Labour with Bachelor degree programmes approved by the French State.

It has taken a lot of work and a lot of luck to create what I have: work, luck and good health. Yet you cannot have everything you want in life. You have to be a fatalist. I have no regrets.

PaulBocuse

GérardPélisson, Founder and Administrator of the Foundation and President of the Institut Paul Bocuse board of governors since 1998

Ohla Hotel, Barcelona, Spain

The Beaumont Hotel, London, England, UK

Covo dei Saraceni, Positano, Italy

Hotel Balzac, Paris, France

GENDER|EQUALITY

SUSTAINABLE|LUXURY

RESPONSIBLE|TRAVEL

YOUNGLEADERS|MENTORING

SUSTAINABLE|CUISINE HOTELIERS|FORGOOD LEADING|HÔTELIÉRES

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

Dear Friends & Colleagues,

Warm greetings from HoteliersGuild’s Member Services.

In 2020, we shall further concentrate on our professional relationship with independent owners and operators of private luxury hotels & retreats.

It is very important to us that you have a deeper understanding of all you can get out of your membership with HoteliersGuild. So without further ado, let us point your attention to our

SENIOR HOTELIERS INITIATIVE that

offers certain pro-bono services to independent colleagues and provide you a few more tips to take full advantage of your HoteliersGuild membership.

Please also note that you are welcome to submit introductions to hoteliers who may be interested to join our private society. And for your information, we may also consider favorables grants for nonmembers upon availability of one or more of our Senior Hoteliers partners! Do contact us, and we’d be happy to answer any questions you may have!

And, of course, we are happy to assist members with our private executive search and staff exchange programs in place with international member hoteliers.

THE LAMPI FOUNDATION

“Through eco-tourism, Wa Ale pledges to annually donate 20% of net profits and 2% of room revenues from Wa Ale to the Lampi Foundation”

Shinta Mani’s community activities began in 2004 with the opening of the Shinta Mani Hotel and Institute of Hospitality on the grounds of Shinta Mani Angkor, a boutique hotel owned by Mr. Sokoun. This innovative program, which received international recognition for its efforts, trained underprivileged Cambodians in aspects of worldclass hotel operations on a free of charge basisproviding them the skills to secure employment and a brighter future.

READ MORE: ShintaManiFoundation

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