Bombardier Experience Magazine 34 by Spafax

EXPERIENCE Bombardier Business Aircraft Magazine • Issue 34 • 2020

Golden States Puglia by the Plate • Spotlight on the Global 6500 A Taste of Phuket • And More

IMAGINATION TAKES FLIGHT

| Contents |

CR AFTSMANSHIP

Kindred Spirits A visit to The Dalmore distillery in Scotland, where whisky is treated with more reverence than gold. By Jamie Lafferty

TR AVEL

Puglia by the Plate Serving the dish on Italy’s gastronomic wonderlands. By Christopher DiRaddo

Taste of Heaven

Phuket’s divine food scene is reinventing the sacred concept of farm-to-table. By Ellen Himelfarb

WINGSPAN

Clearing the Air

How the adoption of sustainable aviation fuel is making business aviation a whole lot greener. By Michael Stephen Johnson

IN EVERY ISSUE 07 Insight

13 —

Cover Story: Los Angeles-based artist John Parot

08 Contributors 09 Radar 53 Bombardier Worldwide 54 Fleet 55 Sales Team 56 News

SPOTLIGHT

Odyssey of Color Uncovering the visionary work of artist John Parot. By Elio Iannacci

CITY GUIDE

16 18

Miami Beach’s most coveted enclave redefines the beach holiday as we know it. By Elio Iannacci

AIRCR AFT

Going the Distance Bombardier’s Global 6500 aircraft has the long-haul experience we’ve been waiting for. By Michael Stephen Johnson

24 6

PROFILE

Serving Up Success Chairman of Elior Group Michael J. Bailey on finding his calling in the kitchen. By Yuki Hayashi

EXPERIENCE

9 —

Radar: This season’s most coveted finds

PHOTOS: DARRIN NOBLE (COVER ART) • COURTESY OF STEINWAY (PIANO)

The Brilliance of Bal Harbour

| Insight |

s we publish the latest Experience magazine, we all find ourselves in unchartered territory. When the editor began commissioning this issue’s content, COVID-19 was an unfamiliar term. Yet just months later, keeping our customers, colleagues and partners safe and well, while continuing to service those optimizing our aircraft for critical medical and repatriation missions, is the main priority. At Bombardier we recognize discourse continues around the impact of aviation on the globe’s equilibrium and we dedicated this issue to sustainability, not realizing we would all be unified countering a global pandemic. A Native American proverb says We do not inherit the Earth from our ancestors; we borrow it from our children. Recent global events have demonstrated that as the current stewards of the planet we must protect its finely tuned balance and inhabitants. Just as together we must remain resilient in thwarting COVID-19, so we must sincerely collaborate to reduce carbon emissions. If left unchecked both will leave enduring scars on our world. The imperative of sustainability has stimulated unprecedented collaboration internationally and Bombardier is leading the charge in forging a path towards carbon neutrality. We have increased our uplift of sustainable aviation fuels (SAF). This valuable new resource reduces the extraction of hydrocarbons from the earth’s core and, as our feature on page 50 explains, is helping to make business aviation greener. Business aviation will also help play a key role in reinvigorating the economy once our borders open again. Until then, we invite you to see the world through the pages of Experience magazine. Journey to Thailand where the exotic eco-based menu from Michelin-starred restaurant Pru confirms farm-to-table cuisine can be elegant, delectable and sustainable. In Europe, celebrate the peace and pleasure of pedal power as expert guides encourage guests to pedal deep into the gastronomic and enological heritage of Puglia, Italy for an authentic understanding of a destination transcending tourism. We’ll show you why the Scottish Highlands can be pure gold at The Dalmore, the revered distillery where centuries-old techniques create a legendary scotch for the modern palate. On page 18 we highlight how our Global 6500 aircraft optimizes its power plant heritage to improve fuel efficiency while flying farther, faster and quieter. With our entire fleet, from the flagship Global 7500 business jet and its impressive fuel efficiency, to the redefined Learjet 75 Liberty aircraft, and the Challenger 300 jet series, officially the most successful business aircraft in the super mid-size segment, Bombardier continues to deliver the smoothest ride, define exceptional luxury and push the boundaries of performance, all while considering a more sustainable future. As we focus on adopting sustainable business practices and influencing others to do the same, we hope this issue of Experience motivates you to continue embracing the potency of collaboration, whether it be to protect our global health, or to maintain earth’s poise. After all, there is no planet B. 

“WE HOPE THIS ISSUE OF EXPERIENCE MOTIVATES YOU TO CONTINUE EMBR ACING THE POTENCY OF COLLABOR ATION.”

Peter Likoray

SENIOR VICE PRESIDENT

Worldwide Sales & Marketing Bombardier Business Aircraft

Visit Experience magazine online at businessaircraft.bombardier.com/en/experience or at issuu.com • Bombardier, Learjet, Learjet 70, Learjet 75, Learjet 75 Liberty,Challenger, Challenger 300, Challenger 350, Challenger 650, Global, Global 5000, Global 5500, Global 6000, Global 6500, Global 7500, Global 8000 and Bombardier Vision are trademarks of Bombardier Inc. or its subsidiaries.

• All performance data are preliminary estimates and are based on certain operating conditions. DIRECTOR

Communications & Public Affairs Mark Masluch

• The Learjet 75 Liberty and Global 8000 aircraft are in the development phase. All data and specifications are estimates, subject to changes in family strategy, branding, capacity and performance during the development, manufacture and certification process.

MANAGER

Communications & Public Relations Anna Cristofaro

Canada Post Publications Mail Agreement Number 40064924 • ISSN 1925-4105

EXPERIENCE

| Contributors |

Yuki Hayashi

Issue 34

Serving Up Success / page 24

experiencemagazine@bookmarkcontent.com

When writer and editor Yuki Hayashi isn’t working with brands such as Sotheby’s or publications like Style at Home, you can find her traveling with her husband and son (“we’re aligned in our interests—food, swimming and scuba diving”). Her next stop once travel restrictions are lifted: Tokyo. “I’m a fourth-generation Canadian and my Japanese skills are virtually nonexistent, so I’ve been practicing by watching Terrace House.” For this issue of Experience, she interviewed Michael J. Bailey of Elior Group to find out the recipe for success in creating one of the world’s leading caterers.

EDITORIAL EDITOR-IN-CHIEF

Elio Iannacci

MANAGING EDITOR

Christopher DiRaddo SENIOR EDITOR

Renée Morrison COPY EDITOR

Jonathan Furze

Ellen Himelfarb Taste of Heaven / page 42

FACT CHECKER

Tara Dupuis

What’s cooking in Phuket? London-based writer Ellen Himelfarb found out for this issue of Experience, putting her discerning stomach to the test with a spectacular six-course meal at the island’s first and only Michelin-starred restaurant (before a dip in her villa’s private pool). Of all the spots she’s explored, many of them with her husband and daughters, two of her favorite food destinations are Mexico City and Tokyo—“for the sheer variety of fresh, zingy dishes you can’t get anywhere else.”

ART ART DIRECTOR

Anna Minzhulina PRODUCTION DIRECTOR OF PROJECT DELIVERY

Alain Briard

PROJECT MANAGER

Laura Di Ioia

Jamie Lafferty

CONTRIBUTORS

For his feature on celebrated whisky brand The Dalmore, Glasgow-based writer and photographer Jamie Lafferty headed north to the Scottish Highlands (“the golden dawn on the first day was miraculous”). Lafferty regularly travels the globe and writes about everything from caviar farms in Uruguay to off-roading in the Albanian mountains for publications such as National Geographic Traveler, The Guardian and The Times. His passport gets a break when he’s not on assignment, though—his time off is spent relaxing at home.

Darrin Noble

Odyssey of Color / page 13

Los Angeles-based photographer Darrin Noble snapped the vibrant cover and inside art pages for our story on artist John Parot, collaborating closely with Parot and Experience’s Art Director to ensure the work looked as it would in a gallery. Noble is no stranger to getting the perfect shot—his work has been published in publications such as Rolling Stone, Adweek and Billboard. His next project is a book of photography which features colorful cars “posing” in front of eye-catching L.A. architecture.

CEO BOOKMARK

Simon Hobbs

bookmarkcontent.com — 60 Bloor Street West Suite 601 Toronto, ON, Canada M4W 3B8 + 416 350 2425 F 1 416 350 2440 — 500 rue Saint-Jacques Suite 1510 Montreal, QC, Canada H2Y 1S1 + 514 844 2001 F 1 514 844 6001

EXPERIENCE

EVP

Luxury & Lifestyle Group Kristin Izumi

© Copyright 2020 by Bookmark Content and Communications, a Spafax Group Company. All rights reserved. Reproduction in whole or in part without permission of the publisher is prohibited. Experience magazine is published twice per year by Bookmark Content and Communications, a Spafax Group Company. Points of view expressed do not necessarily represent those of Bombardier Business Aircraft. The publisher reserves the right to accept or reject all advertising matter. The publisher assumes no responsibility for the return or safety of unsolicited art, photographs or manuscripts. Printed in Canada. Printed on FSC® Certified and 100% Chlorine Free paper (ECF)

ADVERTISING PRODUCTION SENIOR AD PRODUCTION MANAGER

UNITED STATES, SPAFAX MEDIA SALES DIRECTOR

AD PRODUCTION MANAGER

Tracy Miller tracy.miller@bookmarkcontent.com

SVP

DIRECTOR OF CLIENT STRATEGY

EUROPE, UK, SPAFAX HEAD OF GLOBAL LUXURY & DIRECTOR OF EUROPE

Luxury & Lifestyle Group Elana Crotin

COVER

4 Oranges, Melbourne Avenue, 9:15 P.M. Colored pencil, pen and gouache on paper. ARTIST : John Parot PHOTOGRAPHER : Darrin Noble

ADVERTISING & MEDIA SALES NATIONAL SALES DIRECTOR

Mary Rae Esposito maryrae.esposito@spafax.com

Content & Creative Strategy Ilana Weitzman

Donny Colantonio, Yuki Hayashi, Ellen Himelfarb, Michael Stephen Johnson, Gwen Kidera, Christopher Korchin, Jamie Lafferty, Nicolas Le Pottier, Katie Moore, Christian Northeast, Kelly Stock, Michael Tong, RM Vaughan

Tullia Vitturi tullia.vitturi@spafax.com

Mary Shaw mary.shaw@bookmarkcontent.com

Stephen Geraghty stephen.geraghty@bookmarkcontent.com

PHOTOS: AKIRA OURIQUE (HAYASHI) • BRIAN GATTAS (NOBLE)

Kindred Spirits / page 26

| Radar |

R ADAR Goods • Design • Inspiration

PHOTO: PRANAY MAJEE

 Green with Envy Plants are the new pets. We fuss over them and know their pedigrees. Rare seedlings and cuttings sell for thousands, and plants are an integral part of contemporary interior design. “Plants give people a similar feeling of responsibility and pride when taking care of something and seeing it flourish,” says Bryce Fulton of House of Monstera, Monstera , an exotic plant shop based in Toronto that ships to clients across North America. The most popular and prized plants today are variegated species, plants with vibrant leaf markings that differ in color or texture from their stems. The forest-green, serving-plate-sized leaves of the albo monstera look like they’ve been dipped in glossy white paint. Such bold plants, Fulton notes, “create texture in a space that is very difficult to find in any other accessory.” NSE Tropicals sells Little Shop of Horrors-worthy monsters such as the anthurium decipiens,, a South American tropical with leaves bigger than decipiens a toddler and flowers that resemble pool noodles covered in coffee beans. Leading architects are incorporating “living walls” into domestic and office plans—vertical soil boxes embedded with hearty, fast-growing plants that help clean the air, regulate room temperature, and can be shaped into limitless patterns. Habitat Horticulture builds large-scale wall gardens attuned to both the design sensibilities of the client and the planet, thanks to organic, sustainable plant and material sourcing. sourcing. 

EXPERIENCE

 Storied Stay

www.gramercyparkhotel.com

It boggles the mind how New York City’s legendary Gramercy Park Hotel has yet to become the subject of a beloved Netflix series. The Renaissance-revivalstyle property, with lavish finishes such as jewel-toned velvet, Italian linen, studded leather and burnished marble, is ripe with character and characters. Since opening its doors in 1925, the hotel has attracted boldface names by the dozens: John F. Kennedy lived on the second floor for several months as a child; Humphrey Bogart was married on the hotel’s rooftop; Blondie’s Debbie Harry and Chris Stein lived on the fifth floor for a stint in the mid-seventies while dreaming up songs such as “Heart of Glass.” Today, the Gramercy Park’s presence remains as intriguing as its past. A rotating exhibit of artworks by Andy Warhol, Jean-Michel Basquiat and Damien Hirst adorn the walls of every room, and the hotel’s legendary Rose Bar, which is famous for serving late night libations to Babe Ruth, David Bowie and Madonna, continues to be a magnet for artists and art lovers alike. 

 Art and Sole

www.anastasiaradevich.com

Belarus-born shoe designer Anastasia Radevich makes dramatic, eye-catching pieces that are more artwork than footwear—but don’t let that stop you from wearing a pair as a bold statement. With a pedigree that includes Alexander McQueen and Nicholas Kirkwood, Radevich may be classically trained, but she’s known for her unconventional techniques. “I combine traditional shoemaking, where everything is done by hand, with 3-D sculpting and printing,” she explains. Radevich has also worked with fiber optics, adding tiny threads of optical fiber that transmit light to illuminate her shoes. The end result: remarkable high heels that appear to be propped up by shells, fossils, stylized fonts, spikes and more. 

 Reinventing the Wheel Discerning cyclists around the world turn to Ascari when seeking a bicycle that doubles as a conversation starter and a work of art (many owners keep theirs proudly displayed at home). Founded in 2011 by designer and expert craftsman Helio Ascari, the Brooklyn-based company offers hand-built, bespoke bicycles made with only the highest quality materials. Frames, handlebars and brake levers are made in-house, while wooden wheel rims are sourced from Italy, and details such as logos and badges are brazed in jeweler-grade brass and copper. Each piece is finished with the Ascari signature: a wrap of buttery leather on the handlebars and a meticulous evaluation by Helio himself, who ensures each bike is as functional as it is beautiful.  10

EXPERIENCE

PHOTOS: COURTESY OF GRAMERCY PARK HOTEL • NIKOLAI YUR • ASCARI

www.ascaribicycles.com

| Radar |

 Eau My

www.guerlain.com

PHOTOS: COLLAGE BY ANNA MINZHULINA (GUERLAIN) • COURTESY OF STEINWAY

Finding your signature fragrance can be overwhelming, but French beauty house Guerlain has developed an innovative concept to simplify the process. Mindscent fragrance finder uses a neuronal headset and visual interfaces to “measure” feelings and reactions to different scents and stimuli. Step into select Guerlain boutiques and a sales associate will fit you with the neuronal headset and blind test four distinct scent groups (woody, oriental, fresh, floral). You’ll then answer a questionnaire while looking at aspirational images as the sensor analyzes your brain’s reactions. From a smaller batch of potential matches, the system will ultimately calculate and display your perfect perfume from one of Guerlain’s 110 different fragrances. 

 The Right Notes

www.rosewoodhotels.com

Liberace played a Steinway, and so does Lady Gaga. Irving Berlin’s song “I Love a Piano” declares “I know a fine way/To treat a Steinway.” Now you can play one too, or even help make your own. For the next year, New York City’s Carlyle hotel, in partnership with Steinway & Sons, is presenting two special Strike a Chord packages for piano enthusiasts. One includes a recording session (performed in an intimate recital hall), with guidance from the company’s house producer. The other package offers a private tour of the legendary NYC factory, where guests will learn the secrets of bending wood and, even more secret, what’s inside the rarely opened vault (which houses the “Imagine” Spirio, a white player piano inspired by the one John Lennon gave Yoko Ono for her birthday in 1971).  EXPERIENCE

 Material World www.cypraea.mu

Furniture brand Cypraea doesn’t only source material from nature—it seeks to replicate the forms and textures of tropical trees, waves, lava stones and other natural elements from the island of Mauritius. The Odyssey collection (pictured above), for instance, is a visually stunning combination of mirrored cabinetry and large natural lava and coral stones, lined in premium leather. The Rochester collection, which includes sideboards, cabinets and floor lamps, emulates the basalt columns of the island’s Rochester waterfall (the cabinet is composed of more than 3,000 pieces of carved wenge wood, meticulously assembled by hand, one by one). The brand supports local environmental preservation, donating a percentage of sales to reef conservation and the Mauritian Wildlife Foundation. Only nine pieces of each item are created for the small collection, guaranteeing a unique home decor addition that is (quite literally) a piece of paradise. 

 Wonder Women Find inspiration in the works of over 400 female artists from more than 50 different countries in Great Women Artists, a 464-page, fully illustrated tome by publishing house Phaidon. The book impressively spans 500 years, from Properzia de’ Rossi, an artist from the 1500s, to 20-something Tschabalala Self, a rising modern-day star. Some subjects are internationally renowned, some were previously overlooked and are only now gaining recognition—but all are remarkably talented and worthy of attention. Artists are listed alphabetically, each showcased with a description along with a significant piece of artwork that best represents their oeuvre.  12

EXPERIENCE

PHOTOS: ERIC LEE (CYPRAEA) • COURTESY OF PHAIDON

www.phaidon.com

| Spotlight |

Odyssey of W

Color Uncovering the visionary work of artist John Parot. By Elio Iannacci

hen it comes to art, being understated is often overrated. In major galleries across the globe, more often than not, less doesn’t mean more. Sometimes being too minimal can simply reveal that an artist is taking short cuts by using sparse motifs or color combinations that don’t work hard enough to convey a message—let alone capture the eye, the mind or the heart. Artist John Parot has no problem when it comes to provoking and pleasing all of the above. Instilling a sense of exuberance, instinct and craftsmanship into his work, Parot’s ornate drawings and paintings— which regularly employ geometric shapes and high-voltage shades—are having their moment in the sun. Aside from being praised by The New Yorker, the Los Angeles Times and the Chicago Tribune for standing out in a sea of sameness, Parot has a newfound breed of collectors hankering to acquire his work. EXPERIENCE

EXPERIENCE

| Spotlight |

PHOTOS: DARRIN NOBLE

LEFT AND ABOVE: In his latest collection of work, The Orange Series, Parot hand mixed his own shades of archival paint to create a multi-textured palette.

Yet according to the artist, making one piece takes months, sometimes years, since Parot meticulously cherry-picks and modifies his palettes. “I hand mix all my shades carefully so you can see definable tones and contrasts,” Parot says from his home in Los Angeles. “I also use special archival paint that won’t fade because I want these works to live long after I’m gone,” he adds. The hues he chooses are inspired by Indian miniature paintings, dating back to 750 A.D. “That kind of ancient, timeless-yet-iridescent quality is something I’m always striving for,” he adds. “Well, that and making sure my personality is right there on the canvas.” Using California as a main source of inspiration, Parot’s most recent paintings, drawings and collages reflect the urgency and vibrancy of his surroundings. His latest works, titled The Orange Series, has him reimagining So-Cal’s flora in neighborhoods such as Silver Lake, Malibu and Los Feliz. His process includes hours of observation and sketching, while studying the landscape from sunup to sundown. “L.A. is an artist’s dream,” he says. “There’s a powerful juxtaposition that only exists in this metropolis because it has this busy, big-city energy with a cool tropical backdrop. You get all this intense vegetation alongside bold graphic design—sky-high Hollywood billboards with their bright lights and punchy fonts hover among beautiful citrus and palm trees. That mix says so much about all the natural and unnatural desires that make up L.A.” Parot’s cerebral take on California’s lushest spaces has given the artist a legendary—and mystical—status of sorts. Part of this is due to the way he exhibits his work. While his earlier shows were at venerable institutions like the Museum of Contemporary Art Chicago and Frieze New York,

Parot now presents much of his art in his own “open studio” events. At these exclusive, intimate appointments, Parot personally invites collectors into his workspace to survey his process, mood boards and influences. His archive includes stacks of interior design magazines from the ’70s, photos of Neo Geo decor, swatches of Pendleton wool blankets, samples of Moroccan tiles, vintage ads from Gucci and Missoni and in the center of the studio hangs a tomato red print from Henri Matisse’s cut-out series. Whenever he is stuck on an idea he turns to two of his heroes, who have dealt with the ups and downs of the art industry. These are luminaries like textile and furniture designer Alexander Girard (“He taught me that you can have a multi-hyphenate creative life.”) and artist Joyce Kozloff, a former art teacher from the Skowhegan School of Painting and Drawing, and a founding member of the Pattern and Decoration movement. “Joyce revolted against minimalism because it was getting so boring and played out,” he says. Aside from the great masters, Parot also gets invigorated by leading tours of his studio. “When you make art, it’s like a snake shedding its skin. It’s the most honest thing you can do, so why not talk about it?” he says. “When I’m speaking with someone one-on-one about art I’ve made, it’s a thrill for me. I can gauge a person’s taste and go back into storage and pull out something I made years ago that can light up another idea and be really suitable for a collector. Galleries never have access to that history.” It’s a process Parot believes should be as sincere as the work itself. “Buying a painting or drawing should be a conversation with no secrets, no trickery and no agenda,” he says. “At the end of the day, when you buy art, it’s about more than just money or aesthetics, it’s an exchange of truth.” 

[PAGE 13] 18 Oranges, Loma Vista Place, 7:30 P.M. (detail). Gouache on paper. Private collection. [PAGE 14] 7 Oranges, Estrada Drive, Around 5 (detail). Gouache on paper. Courtesy of the artist. [PAGE 15, LEFT] 4 Oranges, Melbourne Avenue, 9:15 P.M. (sketch). Colored pencil, pen and gouache on paper. Courtesy of the artist. [PAGE 15, RIGHT] 4 Oranges, Melbourne Avenue, 9:15 P.M. (color sketch). Colored pencil, pen and gouache on paper.

EXPERIENCE

The

Brilliance of

Bal Harbour

MIAMI’S MOST COVETED ENCLAVE REDEFINES THE BEACH HOLIDAY AS WE K NOW IT. By Elio Iannacci

EXPERIENCE

—STAY—

If you’re planning to truly benefit from all the conveniences of the village, the St. Regis Bal Harbour Resort (above) is the best choice for a place to roost between sunning and exploring. Spacious oceanfront suites offer cinematic views that rival any 5-star resort, while the hotel’s e-Butler service (which includes requesting the packing and unpacking of your bags and pressing of your garments via text) and nightly champagne-sabering ceremonies (in which a bottle of Veuve Clicquot is uncorked with one slice of a handcrafted silver Christofle saber) transport guests to a more regal era. The resort is just steps away from a quiet, cabana-clad beach and across the street from the Bal Harbour Shops, which— when paired with the phenomenal Remède Spa (offering 24-karat-gold pedicures and body wraps with natural marine mud)—make it the area’s most desired accommodation.

PHOTO: COURTESY OF ST. REGIS BAL HARBOUR RESORT

o echo the charm and poise of the French and Italian Rivieras isn’t easy in any North American city, let alone one that is known for throwing mammoth, over-the-top events. Miraculously, Miami Beach’s Bal Harbour Village has succeeded in keeping its understated, chic reputation for decades. This little-known enclave, located on the north tip of Miami Beach, offers visitors the kind of serenity one might find in a European hideaway or private island getaway. And yet, with a deft hand, Bal Harbour maintains its pristine, uncrowded beachfront while remaining home to one of the best luxury shopping destinations in the world.

| City Guide |

—SHOP—

The Bal Harbour Shops are a revelation in luxury retail, built for those who can spot the difference between a Gucci and a Fiorucci a runway away. Dior to Chopard, Balenciaga to Oscar de la Renta, this unique shopping mecca exclusively houses upscale, high-end fashion, jewelry and accessory brands. Included in its impressive vendor roster: the newly opened Missoni boutique (below), Versace’s first store with a sustainable concept (right) and the esteemed Hublot boutique, which is stocked with limited-edition, can’t-getanywhere-else-in-the-world timepieces. Staffed with sales associates that speak numerous languages, the complex houses no food courts or questionable mall art. Rather, the stunning common areas reflect a modern museum vibe and incorporate meticulously appointed flora. Named the most productive shopping complex in the world, the Bal Harbour Shops are so beloved by serious style buyers that a $550 million expansion is in the works (there is a waiting list for retailers vying to enter the fold). One of Bal Harbour’s first-class culinary musts is also found in the Shops: the extraordinary Japanese restaurant Makoto (Wagyu carpaccio and watermelon ceviche are the stars of the menu), a place that can be counted as reason enough to plan a shorter beach day.

—RELAX—

Partially due to the lack of public parking spots in Bal Harbour, the beaches are a far cry from the overpopulated sands of communities such as Fort Lauderdale. They aren’t private by law, but the lack of noise and people makes a Bal Harbour beach day a truly unplugged moment. The boardwalk alone, framed by lush tropical plants, the Atlantic Ocean, immaculate white sands and an impressive rotating outdoor art exhibit, makes morning runs, afternoon strolls or hours of sun-worshipping feel blissful.

PHOTOS: COURTESY OF VERSACE • MISSONI • ST. REGIS BAL HARBOUR RESORT (BEACH) TERESITA FERNANDEZ AT PÉREZ ART MUSEUM MIAMI

—EXPLORE—

The perks of staying at the St. Regis Bal Harbour Resort are many, especially during Art Basel Miami Beach and Design Miami. Guests are given an Art Access Card, which offers free entry into the area’s leading museums—like Pérez Art Museum Miami (right)— and private collections as well as top-tier art fairs such as Pulse, Context Art Miami, Scope and other satellite fairs happening during Art Basel. The hotel also grants invite-only access to preview some of the exhibits before the crowds pour in, and an exclusive invitation to one of the most sought-after tickets: a collector’s VIP brunch, where world-acclaimed curators and established art aficionados gather for lectures on new trends coming out of next-wave galleries.  EXPERIENCE

GOING THE DISTANCE WITH ITS UNMATCHED RANGE, PERFORMANCE AND CABIN COMFORT, BOMBARDIER’S GLOBAL 6500 AIRCRAFT HAS THE LONG -HAUL EXPERIENCE WE’VE BEEN WAITING FOR.

PHOTO: XXXXXX

By Michael Stephen Johnson

EXPERIENCE

| Aircraft |

EXPERIENCE

OPPOSITE PAGE: As spacious as it is comfortable, the Global 6500 aircraft pushes the boundaries of interior design. With the widest in-class cabin, the aircraft offers passengers an unprecedented combination of space and elegance, while innovative, extra-wide seating with higher armrests provide the utmost in comfort.

EXPERIENCE

Long-Distance Runner

Building off the success of the Global 6000 aircraft, Bombardier added 600 nautical miles to extend the Global 6500 jet’s range to an impressive 6,600 nautical miles, the farthest in its class. That’s enough to get you from New York to New Delhi, or from London to Singapore, non-stop. Suddenly, the business world has become a lot smaller. Speaking of size, don’t let its fuselage fool you: The Global 6500 aircraft is exceptionally agile, capable of accessing some of the world’s toughest airfields, including London City Airport. No competing aircraft offers this range of field performance.

Pearls of Wisdom

Performance is about more than range and agility, though. It’s also about speed and efficiency. Thanks to its innovative, purpose-built Rolls-Royce Pearl 15 engine—a sophisticated power plant in business aviation—the Global 6500 jet can really fly. Its 15,125-pound thrust delivers enough power to enable a top speed of Mach 0.90 and a cruise speed of Mach 0.85. This combination of superior range and speed means the Global 6500 jet isn’t just taking you farther—it’s getting you there fast, too.

COLLAGE: ANNA MINZHULINA

o one looks forward to a long flight. We accept them as a means to an end, a sacrifice in our quest to travel the globe, but not without wincing at the prospect of tedious layovers and restless, cramped quarters. Bombardier’s award-winning and record-breaking Global family exists for this very reason. With each generation, Global business jets have brought us closer to a long-haul flight we actually look forward to: efficient, comfortable and direct. Fresh off its entry into service in September 2019, the Global 6500 aircraft sets a new standard for the long-haul experience. Its combination of superior range and ride quality is totally unprecedented in its class—no other competing aircraft can fly this far while also offering this kind of smooth ride, cabin size and passenger comfort.

| Aircraft |

EXPERIENCE

| Aircraft |

The tailor-made Pearl engine is a portrait of innovation and efficiency, designed to drive Bombardier’s goal of creating a Global 6500 jet experience that’s as clean and quiet as it is fast and far-reaching. Its state-of-the-art engine core features ultramodern materials and technology that combines the exceptional design and features of Rolls-Royce’s BR700 enginges with innovative technologies derived from the Advance2 demonstrator programs, including a 10-stage high-pressure titanium blisk compressor delivering record-level pressure ratios at higher temperatures. An enhanced three-stage low-pressure turbine enables higher fan power, which accounts for the jet’s immense thrust, while its new two-stage high-pressure turbine enables higher temperatures for greater efficiency and lower fuel consumption. Combined with the engine’s ultra-low emissions combustion system, not to mention the world’s most advanced health monitoring system capable of making intelligent decisions for the aircraft literally on the fly, the Pearl hits all the right notes for the Global 6500 aircraft: smarter, greener and an absolute powerhouse.

Wow Factor

Boarding a Global 6500 aircraft is like finding yourself at the intersection of innovation and luxury. It’s quite dramatic when you first take in the size and scope of the redesigned cabin, yet as you settle in and soak up its finer features—the layout, the technology, the seating, the sheer thoughtfulness of the cabin experience as a whole—it becomes clear that business aviation, especially in the long-range sector, has never been this comfortable or integrated. Perhaps the first takeaway is the cabin’s size: at just under 8 feet, it’s the widest in its class and completely redefines the limits of interior design, with wider seating featuring higher armrests for maximum comfort and three distinct living spaces that passengers can personalize for a private, suite-to-suite experience that suits their style. You’ll notice that natural light pours in from a multitude of large cabin windows, revealing sophisticated craftsmanship, clean lines and refined materials as lavish as they are practical. The cabin is lined with sleek, functional side ledges, punctuated by comfortable chairs, an inviting divan and a handsome embedded credenza. The large screens throughout the cabin permit the enjoyment of 4K definition programming, while the fastest available in-flight connectivity in class keeps you well connected. From galley to bedroom, every inch of the cabin feels as pleasant as it does productive. It’s far from a means to an end—it’s begging to be lived in.

IMAGE: COURTESY OF ROLLS-ROYCE

Smooth Ride

Bombardier business jets are renowned for their smooth ride, and ride quality is largely measured by two metrics: wing loading and wing flexibility. Bombardier recently put these features to the test with a “fly-off” between a Global 6000 aircraft and a competitor. The result found that the Global 6000 jet’s wing was 15 percent more flexible than its competitor, and that the accelerometers mounted on the Global 6000 jet demonstrated up to 2.5 times less amplitude of movement. With this next-generation wing design, which supports higher loading and offers superior flexibility absorbing turbulence, you’ll feel light as a feather in your Global 6500 jet.

The new purpose-built Rolls-Royce Pearl 15 engine offers a 15,125-pound thrust that delivers enough power to enable a top speed of Mach 0.90.

That comfort allows you to appreciate the aircraft’s cabin that much more, as each suite plays a role in bringing the best out of the Global 6500 jet’s in-flight experience—for passengers and crew alike. The kitchen, for example, is a joy to cook in. Whether you’re treating guests to salmon en papillote or you’re craving a late-night grilled cheese, high-end cabinets, countertops and exposed appliances— including a steam oven—are the perfect recipe for you and your crew to enjoy culinary comfort and creativity. The Club Suite, a multifunction space for work and play featuring Bombardier’s once-in-a-generation Nuage seat, offers a mix of smart ergonomics and minimalist sophistication. From its deep-recline tilt-link system to its fluid floating base, the Nuage seat is a design revolution that business aviation hasn’t seen in over 30 years. The equally multipurpose Conference Suite hosts the cabin’s dining table, making it ideal for formal meetings or tucking into a meal with up to six passengers. It can also feature the award-winning Nuage chaise, a first in business aviation and a new benchmark in long-haul comfort. Inspired by the timeless chaise longue, the Nuage chaise’s modular design and minimalist style can accommodate meetings, dining, leisure and even sleep, making it a fitting extension of the Conference Suite’s overall comfort and versatility. Finally there’s the Private Suite, a space fit for the coziest of creature comforts. Thanks to sound-insulating partitions and wellplaced insulators, this is far and away the quietest part of the cabin, and combined with its full berthing divan and exclusive temperature control, the Private Suite is ideal for power naps and deep sleeps alike. The adjoining En Suite includes a newly designed sink, toilet and wardrobe storage. There’s also an optional stand-up shower, which means you can arrive at your destination rested and refreshed. Thanks to the Global 6500 jet’s superior range and performance, and Bombardier’s knack for raising the bar of the in-flight experience, this is one long-haul journey that just might rival the destination.  EXPERIENCE

Serving Up

Success From trainee chef to bigtime business executive, Michael J. Bailey found his calling in the kitchen and the boardroom.

PHOTO: MEGAN DEITZ

By Yuki Hayashi

EXPERIENCE

| Profile |

ichael J. Bailey refuses to retire. The Charlotte, North Carolina-based exec tried it back in 2006 and it didn’t take. He rebounded from the experience so hard that two years later he cofounded Elior North America, a booming food-services company, and eventually sold his stake to a multinational while staying on as its CEO. Bailey has now been the North American Chairman of Elior Group since 2013, helping the contract catering company to expand by acquiring 22 other food-service companies and increasing revenues to $1.5 billion annually. He is also Chairman of Davinci Jets, a leading aircraft management company offering turnkey services for private aviation. We caught up with him between courses to learn his recipe for success.

ANNUAL FLIGHT TIME Years ago, I would fly over 400 hours a year, but these days it’s closer to 100. — PERSONAL MOTTOS I have two: “The harder I work, the luckier I get,” and “Time is money.” —

You grew up in a London suburb and left school at 15 to cook, working your way into demanding yet satisfying jobs. Then, you went back into institutional food service after graduating from culinary school. Why? I left school at 15, and I worked at Ford’s European HQ as a trainee chef. Simultaneously, I had two other jobs: working in a hotel kitchen three nights a week and running a local restaurant kitchen for Saturday dinner and Sunday lunch service. So, I have experience in each sector, and there’s no question in my mind—either then or now—that you have far better managerial career options in contract food service versus the sexier alternatives. I’ve always loved the variety, job options and opportunities that occur in the contract side of the business. I’m one of those fortunate guys that gets up in the morning and loves to go to work. You had a head-to-head moment with a very famous figure in business early on in your career. What was that encounter like? My food-service career very nearly came to an abrupt end when I was working in the kitchen of the directors' penthouse at Ford Motor Company. On this particular night, I was cooking for two of the company’s directors. One of them came into my kitchen smoking a huge cigar. I looked at him and said: “Hey mister, there’s no smoking in my kitchen!” This very well-dressed man strolled over and said: “Son, this is my kitchen.” It was Henry Ford II, who, at the time, was Chairman of the board. Over the next few decades, you filled managerial, directorial and chief executive roles before taking early retirement in 2006. How did that inform your trajectory? After three months [of not working], I was climbing the walls and driving my wife mad. The quote

I always remember from her was: “How would you like it if I stood in your office 10 hours a day, every day?!” We were living in Switzerland at the time, which was great when we traveled a great deal, but pretty quiet when we did not. So, we returned to the United States, where I—along with a private equity partner—acquired three separate food-service companies and started again. This was in 2008. Twelve years later, I’m still Chairman of the company [Elior Group North America], and its largest independent shareholder. The latest phase of your life started when you purchased your own private aircraft. I looked around for the safest, most economically efficient, comfortable plane with a range that could get me to Europe, as I still have family there. There’s no doubt in my mind, this plane is the Bombardier Challenger 650, so l purchased a new one. I then looked around for a management company to take care of it for me. l came across Davinci Jets, a Charlotte-based management company that operated about 24 planes and had been in business for over 15 years. During the interview process, I thought: this is a great little business with terrific potential and excellent people. I felt my business experience could help them, and what they had created could be taken to the next level with investment. So, I acquired the business two years ago [Bailey is also its Chairman and majority shareholder] and have not been disappointed since. The business is doing well financially, growing double digits organically and expanding geographically— and my passion for aviation has continued to grow. Can you imagine a life without work? No, I cannot imagine life without work and I don’t intend to try again. My job and my kids keep me young. 

“I’m one of those fortunate guys that gets up in the morning and loves to go to work.”

TOP TRAVEL DESTINATIONS New York City, Turks and Caicos, and my mother lives north of London, not far from Stansted Airport. I can fly from North Carolina to Stansted non-stop. — GETTING AHEAD I worked hard in an industry that had high labor turnover: If you stood there long enough, you got the opportunity. In my mind, success is about stamina. When other people throw in the towel, I don’t. — NEED FOR SPEED Experience has taught me that momentum is significant in dealmaking and is often the difference between winning or losing. — IN-FLIGHT READING The most recent book I read on my plane was Me, by Elton John. Elton was born two streets from me in Pinner, a small town in the London suburbs. He is a couple of years older than me, but I used to watch him play during his early career in the 1960s when he was a member of Bluesology with Long John Baldry and Rod Stewart. I saw him again a couple of months ago, and he gets better with age!

To learn more about Davinci Jets, visit www.davincijets.com or call 1 888 537 1392. DAVINCI JETS 4690 First Flight Drive Charlotte, NC 28208 USA

EXPERIENCE

PHOTO: XXXXXX

| Craftsmanship |

KINDRED SPIRITS IMAGE: ANNA MINZHULINA (COLLAGE) BENJAMIN WEST (THE DEATH OF THE STAG, PAINTING) JAMIE LAFFERTY (WHISKY BOTTLE, PHOTO)

ON THE SHORES OF CROMARTY FIRTH IN SCOTLAND, ONE OF THE FINEST WHISKIES IN THE WORLD IS TREATED WITH MORE REVERENCE THAN GOLD.

By Jamie Lafferty

EXPERIENCE

o gaze at The Dalmore distillery in northeast Scotland on a clear sunny day seems surreal. The landscape is endlessly gilded, much like the establishment’s brass taps and meticulously buffed exteriors. The hues aptly reflect the colors of the region’s most coveted export: whisky. The Dalmore has always been made here, just outside the village of Alness, half an hour’s drive from the Scottish Highland capital of Inverness. The Cromarty Firth, an arm of the Moray Firth designated as a wildlife protection area, leads out into the North Sea, while inland it nudges in toward the town of Dingwall. This isn’t the land of Scotland’s most dramatic mountains, but with the near-mythic Loch Ness just 35 miles away, it’s where you’ll find some of the nation’s most spectacular waterways. Founded in 1839 by entrepreneur Sir Alexander Matheson— whose family made their fortune in trade in the Far East—The Dalmore company was taken over in 1867 by Andrew and Charles Mackenzie of Clan Mackenzie, and soon came to be regarded as the producer of one of the finest malts anywhere in the country. While other distillers were focused as much on quantity and consistency as they were on quality, the Mackenzies boldly decided to mature their liquids for twice as long as the industry norm, releasing The Dalmore 12-year-old (still the entry-level bottle) when most rivals were content to bottle at six. When they unveiled a 30-year-old bottle in 1908 no one had seen anything like it. In all that time since, things on site have largely remained the same. “In terms of the distillery itself and the whisky-making process, nothing much has changed,” says Shauna Jennens, The Dalmore’s Distillery Ambassador who hosts private tours of the property. These can include in-depth tastings, dining events and cigar pairings on site. Away from the distillery itself, accommodation can be arranged at places such as The Fife Arms, the landmark Braemar hotel where The Dalmore celebrated its 180th birthday last year. Today, the company is owned by giants of the trade, Whyte & Mackay, who are in turn owned by Emperador Distillers, run by Chinese-Filipino billionaire Andrew Tan. “We’ve seen major investment in the last year, with a total overhaul of our visitor center, and our client base has changed now too—we do a lot more private clients and cask sales,” explains Jennens. “The demands of those clients are quite different, but ultimately the whisky is the same.” 28

EXPERIENCE

nside The Dalmore, 50-year-old Scott Horner has also been working in much the same way for the last 28 years. By definition, scotch doesn’t allow for much freestyling, but it does require a keen eye for detail. “We handle everything here at The Dalmore—the milling, mashing, tun room and stills,” says the general production operator, keeping an eye on the computer that is, in turn, monitoring the temperatures and pressures of liquids in various parts of the distillery. These days, much of the process is automated and workers like Horner must keep a steady eye on the numbers. It used to be a lot more hands on, with fires heating the tuns and workers going through the laborious process of malting the barley. The final product may have been more handcrafted, but it was also less consistent, less valuable and far harder on its producers: The extreme repetition often resulted in a physical disfigurement known as “monkey shoulder.” It’s really after the initial processes that The Dalmore comes into its own. It is eventually aged in at least two wooden casks—one of the techniques which give The Dalmore its distinctively smooth flavor profile. The first state of the maturation begins with American white oak ex-bourbon barrels, sourced from Kentucky to impart flavors of intense vanilla, spice, honey and citrus fruits. From there, it is transferred to sherry casks, sourced from Jerez de la Frontera in Spain. Remarkably, the relationship between The Dalmore and the sherry makers González Byass stretches back 150 years. It’s this exclusive arrangement between the companies that means the Scottish team have access to the best Matusalem casks. It’s those which give the whisky its deep copper color and further enrich the flavor. By that stage, Horner and his team are drawing samples to be nosed by the master distiller. The Dalmore’s dedication to high-end drams means the brand doesn’t produce a massive amount of whisky: only around 3 million liters per year. In the last 10 years, the company has also stopped contributing to blended whiskies around the country to focus exclusively on its own product. As Horner puts it: “Now all we make is The Dalmore for The Dalmore.”

“GLENMORANGIE IS JUST 10 MINUTES DOWN THE ROAD AND IF THEY BROKE DOWN AND NEEDED A PART, WE’D GIVE IT TO THEM.” — Shauna Jennens, The Dalmore, Distillery Ambassador

PHOTOS: LAURENT BOCHET • SCOTT RANKIN (PATERSON)

| Craftsmanship | CLOCKWISE FROM TOP: Each bottle of The Dalmore whisky features the brand’s iconic stag emblem; The mashing process of making whisky involves breaking down grain starch into fermentable sugars within a large vessel known as a mash tun; The Dalmore’s Master Blender Richard Paterson, who has been tasting whisky for over 50 years, is nicknamed “The Nose” for his impressive olfactory skills.

EXPERIENCE

ABOVE: The Dalmore has set the standard for whisky maturation in its seasoned casks, hand selected and sourced from the world’s most exclusive wineries by Paterson.

EXPERIENCE

hile it has competitors, Jennens insists The Dalmore has no strong rivalries, a bonhomie in part fostered by the tradition of blended whisky. “Glenmorangie is just 10 minutes down the road and if they broke down and needed a part, we’d give it to them,” she says. “The whisky industry has always been like that, really. We used to swap spirits all the time and in the end we’re all trying to promote the industry.” Of all its widely venerated products, The Dalmore King Alexander III is arguably the most complex of all the whiskies, aged in exbourbon casks, Matusalem oloroso sherry casks, Madeira barrels, Marsala casks, port pipes and cabernet sauvignon wine barriques, providing the liquid with a dizzying array of flavors. It’s far from being the brand’s most expensive, however. Potential owners and investors can consult with Jennens to decide whether or not to invest in an entire cask of their favorite variety. There are options to have it bottled immediately, or laid down for longer, which in this business can mean decades. Those not willing to wait can have it decanted to customized bottles. While design elements can be selected from The Dalmore portfolio, the distinctive royal stag emblem remains prominent on every bottle. Legend has it that during a hunt, Alexander III, King of Scots, was saved from a charging stag by Colin Fitzgerald, founder of the prominent Clan Mackenzie.

PHOTO: LAURENT BOCHET

Over his decades at the distillery, the rules of scotch production have remained steeped in a strong sense of legacy: By law, it must be bottled at least 40 percent ABV (alcohol by volume), it can only be made with water and malted barley, and it must be mashed, fermented and distilled to no more than 94.8 percent ABV. When it comes to maturation, it must be done for a minimum of three years in Scotland, in oak casks not exceeding 700 liters. At The Dalmore distillery, individual pieces of machinery have occasionally changed or been refurbished, but the enormous stills and mash tuns are the same as ever. “It’s the computers that have changed,” says Horner with a chuckle. “We used to have these enormous James Bond-style computers, so they got replaced with something smaller. Otherwise, the techniques and the monitoring haven’t changed.” Life is considerably easier today for all scotch whisky makers. The grueling malting process is now done by machine, as is the monitoring of the quality of the water outside. That area, however, has always been of little concern for the brand. The source of the water is the remarkably clear Loch Morie. Ultimately, water is always a good whisky’s most important ingredient and, as it rains throughout the year in Scotland, pure water sources are abundant.

| Craftsmanship |

PHOTOS: LAURENT BOCHET

IN THE LAST 10 YEARS, THE COMPANY HAS ALSO STOPPED CONTRIBUTING TO BLENDED WHISKIES AROUND THE COUNTRY TO FOCUS EXCLUSIVELY ON ITS OWN PRODUCT.

There are also investors who buy bottles with no intention of ever trying the whisky. While some people choose to invest in art, there’s always a risk in depreciation; much of that is removed with a spirit like whisky which, as a general rule, increases in value the longer it stays in the barrel. This is all despite the angel’s share, the amount of alcohol which slowly evaporates as a whisky ages. The Dalmore is careful to regularly measure the exact alcohol content of each cask, ensuring it can still legally be called scotch. Managed properly, as it is here, a carefully selected cask of scotch can see its value soar over the decades. The oldest barrel currently held on site is almost 70 years old, placing its potential value in the millions. In 2017, a bottle of The Dalmore’s 62-year-old whisky sold at Christie’s for $150,000, and last year a unique bottle named L’Anima (created by The Dalmore’s Master Blender Richard Paterson and Michelinstarred chef Massimo Bottura) went for $141,000. The fate of such drams is unlikely to ever involve the pleasure of being consumed. “Well, it depends. For example, with our 21-bottle Constellation Collection we hear of things such as customers drinking one, then keeping the rest,” explains Jennens. “When you have something like the Trinitas, where only three bottles were made, then no, they wouldn’t touch that. Something like that is worth much more left in the bottle.” While this is likely to be in a bid to preserve the value of the liquid within, it’s just as easy to believe that bottles carrying such investment of time and craftsmanship deserve to be left untainted, like any piece of great art.  EXPERIENCE

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PUGLIA BY THE

PLATE SERVING THE DISH ON ITALY’S GASTRONOMIC WONDERLANDS. By Christopher DiRaddo — Photos by Gwen Kidera

iking through the orchards of Puglia, along tiny verdant roads that wind through the rolling countryside, the scent of olives is everywhere. It spices the air with green and peppery notes and serves as a reminder that in Italy, food is as ubiquitous as oxygen. Here, the surrounding trees all look ancient (and indeed some of them are), and colorful mesh nets are cast below the twisted, knotted trunks to catch falling fruit. In the distance, separated by lengths of dry stone walls, vegetables poke their heads from the ground— thousands of fennel bulbs and turnips eager to be picked. It’s like passing through a living, breathing produce market. It’s fitting that Puglia is known as “Italy’s breadbasket.” Located in the southern part of the country (the spur and heel of the boot), sandwiched between the Adriatic and Ionian seas, the region is responsible for much of the country’s food production. With large swaths of iron-rich farmland, it offers adventurous and hungry travelers the chance to try authentic dishes in a sprawling collection of historic towns and coastal villages. To sample the region’s finest ingredients can be a daunting task as Puglia is like an endless share plate of experiences. The best way to truly appreciate the richness of Puglia’s cities and towns is to map out your visit—bite by bite. OPPOSITE: South of Lecce, you’ll find the seaside town of Castro, often referred to as the “Pearl of Salento.”

EXPERIENCE

| Travel |

EXPERIENCE

Olive Oil

Situated in the heart of Puglia, the Itria Valley is a fertile landscape dominated by hectares of olive trees. It is here, right outside the town of Fasano, where you will find Masseria Salamina. Built as a residence for 17th century nobility, the stone farmhouse has been the De Miccolis Angelini family’s home for over 30 years. “This land has produced olive oil for centuries,” says owner and chef Chiara De Miccolis Angelini, whose family extracts thousands of gallons of liquid gold every year on their 60-hectare property. In the early 1990s, her parents converted the farmhouse’s stables into lodgings and today she runs the place with her brother Filippo, regularly leading guests in cooking classes. “When selecting the best olive oil, we look for three positive attributes,” she says. “We want something that is bitter, pungent and fruity.” It’s only batches with these attributes, and no defects, that can be called extra virgin. A batch with even one small defect must be classified as virgin, and anything with more than three is considered lampante, or lamp oil. The De Miccolis Angelini family harvests a number of varietals— Ogliarola, Leccino, Frantoio and Coratina—on their property and although they may look similar, each variety has its own subtle taste, some spicier than others. “We have thousand-year-old trees on the grounds that we can still make extra virgin olive oil from,” she says. “It doesn’t matter if a tree is 10 years old or 2,000 years old, the quality remains the same.” 36

EXPERIENCE

What really matters to De Miccolis Angelini is that the oil is extracted within 12 hours of the fruit being picked. During extraction, De Miccolis Angelini makes sure the oil stays at 26 degrees Celsius (79 degrees Fahrenheit) or lower. Any higher and it will alter its aroma and flavor. “The shelf life of extra virgin olive oil is very short,” she says. “You want to make sure you use it within a year of production.”

Orecchiette

Walking into the town of Alberobello is like traveling back in time. Even though much has changed since the 14th century when the village’s trulli homes were first built, the gleaming limestone huts with conical roofs populate the hills like mushrooms and make visitors feel like they are stepping into a bygone era. Small family-run shops such as Il Pozzo Illuminato, praised by style bible Harper’s Bazaar, sell terracotta ceramics and handcrafted linen for the kitchen. Filet lace is a well-practiced craft of the area—the elegant needlework showcased on tablecloths and napkins is a reminder that food, art and life are deeply intertwined here. Outside of the shops, villagers are eager to show you how they eat by closing down streets and setting out long tables to serve an authentic meal cooked by the village nonnas on special occasions. ABOVE: The best way to explore Puglia’s many olive groves is by bike. OPPOSITE: Puglia is home to numerous basilicas, churches, shrines and cathedrals, including the Otranto Cathedral, dedicated to the Annunciation of the Virgin Mary.

| Travel |

EXPERIENCE

Although there is a Michelin Plate restaurant in the center of the town—a magical spot called Il Poeta Contadino that serves dishes such as breaded snapper with burrata cream—it’s doubtful you’ll get a dish as comforting as the one the nonnas prepare: orecchiette con cime di rapa. The plate only has a few ingredients, but that’s all it needs: rapini, anchovies, garlic, olive oil and fresh orecchiette—the pasta of the region, so named for its resemblance to little ears. According to Davide Sansone, a chef from the small village of Cassano delle Murge, this is typical of the delicious local methodology. “If a plate has more than five ingredients—it’s not Pugliese food.” This philosophy is rooted in the region’s culinary tradition of cucina povera, which essentially means “peasant food.” Traditionally one of Italy’s poorest regions, Puglia’s regional cuisine focused on transforming whatever was affordable or on hand to stay fed—a practice that still plays a role in the way they cook today.

Burrata

Long before the hot Italian sun begins to hit the ancient whitewashed buildings in the nearby town of Ostuni, Antonio has collected the milk from the cows. You can see the large beasts lingering outside the Masseria Fragnite, lazing about and eating hay. It is here where Antonio has been working for the past 30 years, daily turning raw milk into light pillows of cheese. “Because Puglia is hot, we tend to make more fresh cheeses like 38

EXPERIENCE

burrata, mozzarella, ricotta and primosale—cheeses to be enjoyed in the moment,” says Davide Frulloni, a former chef who leads cycling adventures in the region for tour operator DuVine. “Burrata is the patron saint of Puglia’s cheeses,” Frulloni adds, as Antonio takes a chunk of fresh cheese curd from a nearby table and adds it to a large steel pot along with some salt and boiling water. The mixture is opaque and still separated. “It’s like with bubble gum,” he says. “You can’t blow a bubble right away. You have to chew it first.” Antonio takes out a long wooden board and begins to stir the mixture, sweetness rising in the air. After a few minutes, the cheese, water and salt begin to amalgamate and Antonio turns it into a stretchy paste. Once the texture is right, he pulls off a piece and creates a little pouch that is stuffed with stracciatella (small shreds of cheese) and thick cream for guests to eat. The actual color of burrata reflects the shades of Ostuni’s own architecture. Deemed La Città Bianca (the White City), the town is rife with must-visit structures that are cream and cloud colored, including the intricately designed Palazzo Vescovile (with an arched loggia dating back to 1759), a 15th-century Gothic cathedral and the remains of the defensive walls that wrap around the old town. ABOVE: The whitewashed town of Ostuni. OPPOSITE, CLOCKWISE FROM TOP: Some olive trees in Puglia are hundreds, if not thousands, of years old; a deliciously flaky pasticciotto; two men make burrata at Masseria Fragnite; a fresh plate of orecchiette con cime di rapa; renovated trulli homes in Alberobello; Masseria Salamina, a former residence for 17th century nobility.

PHOTOS: GIULIA ROBERT (PASTICCIOTTO) â&#x20AC;¢ ALE02 (ORECCHIETTE CON CIME DI RAPA)

| Travel |

EXPERIENCE

“PUGLIA IS STEEPED IN TRADITION... BUT WE BELIEVE THAT FUSION AND VARIETY ARE THE SPICE OF LIFE.” A

— Marco Mascellani, Enologist

Primitivo Italy on Two Wheels

Specialists in food and wine, cycling tour operator DuVine’s local guides intimately know the terrain they cover, carefully crafting culinary excursions that give visitors a taste—both literally and figuratively—of the best a region has to offer. In Puglia, start your day with a hearty farm-fresh breakfast in your sumptuous converted farmhouse before heading out for a tour of rolling farmland, Roman ruins and dramatic cliffs. Come lunch, visit a Pugliese family in their trulli home where the matriarch fills up a long table (and your tummy) with fresh burrata, homemade capocollo and focaccia. With tours for different skill levels—and those looking for private excursions, or trips with friends or family members—both novice and avid cyclists can partake in authentic food and cultural experiences on five continents. And even if you’re eating and drinking along the way, you won’t need to worry about accumulating excess calories when you’re cycling for hours a day.  www.duvine.com

Near the Adriatic, close to where the Alimini Grande and Alimini Piccolo lakes meet, the growers at Menhir Salento tend their vines. “Our ancestors rarely planted vineyards in this part of the region as the soil was difficult to work with,” says enologist Marco Mascellani. “When we started in this area, we thought about what we wanted to achieve: elegant wines in a region of muscular wines. We knew it would cost more but it was results that mattered.” Menhir Salento’s indigenous grapes have adapted to the area’s high average temperatures and poor rainfalls, creating a flavor like no other. “Primitivo, together with Negroamaro, are the most important varieties of Salento because they’re versatile. In fact, we can produce rosé wines, young reds, structured reds for aging, as well as sparkling wines from the same grape.” As the second-largest wine region in Italy, Puglia has often played second fiddle to Tuscany with its exports. The tide, however, seems to be turning, with acclaimed producers like Vetrère, who produce award-winning bottles with nothing but clean energy, and Valentina Passalacqua, whose natural biodynamic wines grace the lists of worldrenowned restaurants. “Puglia is steeped in tradition,” says Mascellani, “but we believe that fusion and variety are the spice of life.” Enophiles will want to sample the bottles at the producer’s winery in the nearby small town of Minervino di Lecce. Located in a baronial palace dating back to the 18th century, their stone headquarters are also home to Origano Osteria, a farm-totable restaurant that serves traditional Pugliese food (like braised veal cheek or seared octopus). The primary focus, however, remains the wines, with light refreshing whites like Pass-O Fiano or powerful reds like Numero Zero Negroamaro accompanying the dishes.

ITALY NEEDS YOUR HELP

Italy is among the countries hardest hit by the COVID-19 pandemic. Those wanting to assist with the country’s urgent need for medical supplies and support its healthcare workers are encouraged to make a donation to: MÉDECINS SANS FRONTIÈRES www.msf.org ITALIAN RED CROSS www.cri.it

EXPERIENCE

During the 12th Century, it was a sacred tradition for the Knights Templar to travel to the commune of Santa Maria di Leuca to pray before heading off to the Crusades. This is the spot where St. Peter first touched down in Italy, in the southernmost part of Puglia, commemorated centuries later by the construction of the Basilica Sanctuary of Santa Maria de Finibus Terrae, a sacred space that visitors need to book weeks in advance to tour. Today, people journey south for a different kind of religious experience. They’re looking for pasticciotto, a shortcrust pastry filled with lemon custard. According to legend, the dessert was created in 1745 when pastry chef Nicola Ascalone was looking for something to feed pilgrims traveling to the region for the feast of St. Paul. Finding an excess of pastry and custard in his kitchen, he combined the two, baking them in a small copper mold. The Martinucci Laboratory is where you will find some of the best takes on the classic. Founded in 1950 by Giovanni Martinucci and his son Rocco, the bakery has more than a dozen locations in Salento, each one offering visitors a taste of the original or a modern version made with black cherry, gianduja chocolate or pistachio. “The best way to enjoy pasticciotto is when it’s still warm,” says Frulloni, who prefers to have his for breakfast along with a cappuccino. “Two hours out of the oven.” Although this sentiment is quite hard to fathom in most major cities in North America—where food is often pre-made and shelved for days—it is par for the course in Puglia. If any region illustrates the importance of eating Italian-style—aka treating the taste buds with reverence—it is here. 

IMAGE: ANNA MINZHULINA

Pasticciotto

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TASTE of

HEAVEN PHUKETâ&#x20AC;&#x2122;S DIVINE FOOD SCENE IS REINVENTING THE SACRED CONCEPT OF FARM-TO-TABLE.

By Ellen Himelfarb

PHOTO: CIPRIAN BOICIUC

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he road to Trisara resort hugs the sultry coast of Phuket, a hulking granite island off Thailand’s west coast. It winds around ramshackle barbecue huts enveloped in fragrant smoke, past festive thatch-roofed cocktail bars and racks of caftans rolled out between eight-story evergreens. When the crowds fall away, leaving only rainforest and the pristine beach beyond, when all you can hear is the ebb and flow of the Andaman Sea, you know you’ve reached your destination, the most sublime stay in southern Thailand. Inside Trisara’s bijou restaurant Pru, you can still hear the gentle thrum of the tide against the coral reef—even through the curtain of palms outside. Every now and then the buzz of conversation comes to a hush as a poised server approaches. The rumble of the waves is like a drumroll for the dish she’s about to lay down. The plate holds a carrot: a flame-streaked carrot, bolstered by thick golden hollandaise concocted from fermented carrot juice and cured farm yolks. She delivers it with a bow. 44

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A single carrot—even one roasted for eight hours in a pit of the very soil it was grown in—is not the headline dish you’d expect from a destination restaurant. Let alone one that earned its Michelin star in 2018 and retained it last autumn, the only Michelin star in Phuket. Yet since the launch of Pru’s ecosystem-based menu, “carrots cooked in the soil they came from” has been the signature dish, along with a pickled duck egg that Dutch chef Jimmy Ophorst says encapsulates his culinary concept. “It’s not farm-to-table dining—everyone is doing that,” says Ophorst, a lifelong green thumb and veteran of glossy dining rooms in Europe and Bangkok. Before Pru, Ophorst did a stint at Trisara’s Thai restaurant Seafood before winning over management with his ambition to go totally native. “Every one of our dishes represents a specific Thai region. The ingredients from that ecosystem combine to make that dish. And as the seasons change, so do the ingredients.” Ophorst points to the pickled egg, as well as smoked garden eggplant, wild herbs and abalone-based dashi broth. To accompany the free-range duck, sourced from the Phetchabun Mountains toward Laos, he brought in a natural Thai chenin blanc from one of the only sustainable winemakers in Thailand. Ophorst’s concept of terroir very much extends to food. Dinner at Pru is an epic affair, unfolding over five or seven courses, and drawn out with seven sustainable, biodynamic wine pairings.

PHOTO: BENCE BICZO (SURIN BEACH)

OPENING SPREAD: Phuket’s Big Buddha is one of the island’s most iconic landmarks. THIS PAGE: Just a 20-minute drive from Trisara, Surin Beach has golden sand and crystalclear water. OPPOSITE, CLOCKWISE FROM TOP: Fresh produce from Pru’s farm is destined for use in the restaurant kitchen; aged duck with Thai cherries; pickled duck egg with burnt eggplant, wild herbs and dashi broth; black crab and locally roasted coffee.

PHOTOS: COURTESY OF TRISARA RESORT

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The wine list is the exception to the locavore rule, pulled from five continents, whereas the farthest-flung element on the dinner menu is the Phetchabun duck. About 70 percent of all ingredients come from Phuket or the adjacent mainland Phang-Nga province. Naturally there is time for only one seating—20 covers in all. Over sweet carrots with caramelized coconut, the moon begins its rise above the nocturnal fishing boats on the horizon: tomorrow’s dinner. If you stay the night, you can come back. And stay you must, in a rambling villa with a chlorine-free infinity pool and super-king bed. Trisara’s Managing Director and General Manager Anthony Lark is an environmental trailblazer and something of a guru in luxury hotel circles, having left a 12-year career with Aman (most recently Amanpuri, 30 minutes up the coast) to build this sustainable haven on land near his family home. He oversaw the design of 39 teak villas that scale the limestone cliff face so even the bathrooms have ocean views. With the karst steeper than a Broadway theatre, every guest has the proverbial best seat in the house—but the villas spread out across the property, so Lark acquired a fleet of chauffeured golf carts to usher guests to breakfast or beach with the ease of a text. 48

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hey say Phuket has three seasons: hot, hotter and hottest. The same goes for the island’s cuisine. Experience it on a day trip to Phuket’s languid capital city, built by Portuguese and Chinese colonists with terraced shophouses in every color of palatecleansing sorbet. Among silk boutiques and tiered-roof temples, multi-generation roti-masters layer buttery, handmade flatbreads with mouth-numbing beef curry. Chinese Malay chefs lace chicken stir-fries with green peppercorns swiped from the vine. Using garden-fresh, local ingredients is a necessity. Pru doesn’t subscribe to quick-hit heat, the kind measured on menus with a chili-pepper index. Its success comes from the whimsical melding of fresh, local ingredients into flavors that all guests can relate to and appreciate—the name stands for “Plant. Raise. Understand.” But it is the hottest plate on the island, in a figurative sense.

PHOTOS: COURTESY OF TRISARA RESORT • MLADEN ANTONOV (PREVIOUS SPREAD)

GUESTS FORM PART OF THE ECOSYSTEM, AND BENEFIT FROM THE ARC OF THE SUN AND THE RESTOR ATIVE SEA.

| Travel | THIS PAGE: On the northwestern tip of Phuket, Trisara resort’s exquisite pool villas are surrounded by lush, landscaped vegetation for added privacy. PREVIOUS SPREAD: Tropical jungle meets the turquoise blue waters of the Andaman Sea.

The narrative is the main reason Pru books up weeks ahead, even with guests staying outside the resort. Ophorst—strikingly tall and tattooed—forages up and down the coast for indigenous herbs, local coffee and organic beetroot. Three years ago he served almost no proteins; few producers had the cred. Then he discovered a rancher who’d invested 15 years of his life to raising a cow with 100 percent Thai blood, and a Kobe-style beef dish appeared on the menu. Ophorst’s fisherman sends him WhatsApp messages from out at sea with snapshots of his nets. “To have a restaurant like this in any other five-star hotel would be impossible,” he says. “But the freedom here is incredible. The management lets me loose with this produce to make a cuisine that nobody else is doing.” Unlike other top resorts around the world, Trisara doesn’t worship the guest at the expense of the earth. It has abolished plastic bottles across all of the kitchens, guest bathrooms and minibars. Yes, Lark built an indulgent spa on site, offering a sybaritic six-hand massage, yet it uses organic, chemical-free ingredients, several sourced from local plant life.

“When I arrived on this island, I questioned the system in my very European way,” says Ophorst, who grew up tending his family’s greenhouses in rural Netherlands before applying for his first restaurant internship at 15. Guests are welcome to tour the farm he’s helped create for Trisara, surrounded by orchards of mulberry, cherry and papaya, rubber and tea trees, and copses of bamboo. As lunch is set up under a canopy by one of nine lakes on the site, you could try to conceive of a fruit, vegetable or herb unrepresented on the vast checkerboard of raised beds or the vine-draped pergolas, but it’s likely you’ll fail. Some, like butterfly pea flower, do triple duty as garnish, tea and added ingredient in the spa’s hair products. Empty coconut husks serve as orchid pots. Gardeners hoist the pots into the crooks of tree branches so they get optimal sunshine. That sort of holistic thinking pervades the entire Trisara experience. Like the orchids, guests form part of the ecosystem, feed from the land, lounge on private terraces optimally situated to benefit from the arc of the sun and the restorative sea. And once that sort of goodness gets into your veins, it never leaves.  EXPERIENCE

Clearing the Air BOMBARDIER’S LEADERSHIP ROLE IN SUSTAINABLE AVIATION FUEL IS HELPING CHART A COURSE TOWARD A GREENER FUTURE.

t’s May 2019. The business aviation world is making its way to EBACE in Geneva, but not before a pit stop at Farnborough Airport in the United Kingdom. A host of OEMs are fueling up their aircraft with sustainable aviation fuel (SAF)—a class of biofuel derived from CO2-reducing elements like cooking oils, plant oils and various waste, waste gases and residues—to collectively fly into Switzerland with a clear and confident message: SAF is viable and safe, and it’s the future of business aviation. “If we don’t start greening up this sector, it won’t have a future,” says U.K. Member of Parliament Grant Shapps to the Farnborough crowd. He’s right, although it’s less about starting to go green and more about seeing it through. Bombardier is no stranger to “greening up.” Since signing the Business Aviation Commitment on Climate Change in 2009, the company has woven sustainability into its cultural fabric—especially over the last few years. Notably, the new Rolls-Royce Pearl 15 engine, purpose-built for the Global 5500 and Global 6500 business jets, makes the aircraft cleaner and more efficient, with up to 13 percent fuel burn advantage, and the GE Passport engine—designed specifically for the award-winning Global 7500 aircraft—powers it to speeds of up to Mach 0.925 with greater fuel efficiency. The company has also spent much of the last year working alongside other OEMs and industry associations promoting the use of SAF at important events in Farnborough, Van Nuys and Geneva. Most recently in Las Vegas, during the 2019 National Business Aviation Convention & Exhibition (NBAA-BACE), all business jets on static display flew in and out of the exhibition on a blend of SAF.

By Michael Stephen Johnson — Illustration by Christian Northeast

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These events were impactful and, in some instances, unprecedented. The thought leadership has been critical to building momentum, but it’s what happens next—the actions-speak-louder-than-words part of the journey—that will distinguish Bombardier as a leader in the SAF movement.

From the Top

The seeds were sown first in 2016, when the General Aviation Manufacturers Association (GAMA) appointed Bombardier Aviation President David Coleal as Chairman of its Environmental Committee. Commercial Aviation Alternative Fuels Initiative Executive Director Steve Csonka saw Coleal as a motivating force that helped reinvigorate the SAF movement: “David was just really direct with the team and challenged everyone to go beyond the commitments business aviation made in 2009.” The year 2018 was big for Coleal and GAMA’s Environmental Committee. They helped publish the Business Aviation Guide to the Use of Sustainable Alternative Jet Fuel in collaboration with a who’s who of industry organizations, including both the National Business Aviation Association and the European Business Aviation Association. They were also at the center of the SAF Industry Coalition summit, a comprehensively pro-SAF event designed to raise awareness, increase supply and distribution, and dispel myths and misconceptions—all targets set in the 2009 Business Aviation Commitment on Climate Change. When Coleal spoke at the summit, it was a rallying call. “If you looked at the first SAF facilities that were being built at the time, almost all of that fuel was committed to commercial airlines,” says Csonka. “Business aviation simply needed to get involved more, and I think David clearly recognized that and challenged the entire team to step up. I think that was a stimulus that caused the entire business aviation community to work together on taking their initial commitment to another level.”

Quality Over Quantity

In the wake of 2018’s SAF Industry Coalition, there was a spike in SAF adoption across the industry. The thinking was that business jet owners and operators can make a significant difference in the fight against climate change by changing not how much they fly but rather how they fuel their jets. This quality-over-quantity approach hinges on SAF development, its supply across the industry and, of course, OEMs like Bombardier honoring their commitments and actually using it. Right now, the biggest challenges facing this movement fall between SAF demand and availability: There simply aren’t enough airports and operators currently and routinely using SAF enough to stimulate the kind of supply and distribution that would see it become more widely available. But thanks to the collaborative efforts and support of OEMs, both the use of and access to SAF is steadily growing worldwide. Stimulating SAF demand is a logical next step because there’s already a strict certification process in place to ensure SAF is not only safe but also as user-friendly as possible. It’s crucial for the industry to dispel the myth that it’s simply too much work to make the switch to SAF. The key is in the blending: Once the American

Business jet owners and operators can make a significant difference in the fight against climate change by changing not how much they fly but rather how they fuel their jets. Society of Testing and Materials certifies the bio-derived components of a supply of “neat” (i.e., unblended) SAF, it’s then blended with conventional fossil jet fuel and, following another certification, receives its Jet A/A-1 certificate, which means it can be handled just like conventional fossil jet fuel. Bombardier has done its part by incorporating SAF into its operations for a few years now. Since 2017, the company has leveraged a supply of SAF for use during demonstration flights out of its Flight Operations HQ in Hartford. Its entire fleet of demonstration aircraft flies with SAF to both raise industry awareness and demonstrate that SAF can become a mainstream, drop-in alternative to traditional jet fuel. It has also used SAF to fly into all the major business aviation trade shows and conventions. But perhaps Bombardier’s most significant contribution came in November 2019, when the company took delivery of its first SAF supply—7,300 gallons in total—at its delivery facilities in Montreal. Less than a month later, Bombardier announced delivery of its first customer aircraft, a new Challenger 350 business jet for Californiabased private jet charter and management company Latitude 33 Aviation, to fly away from its Montreal facility fueled by an SAF blend. It’s a start, and now that Bombardier offers all customers the opportunity to fill up their aircraft on delivery with a blend of SAF, they’re expecting more. There’s still a great deal of work to be done to encourage the adoption of SAF, but making it as accessible as possible to customers is critical to increasing demand and, in turn, supply. 

ARE YOU FLYING ON SAF? Considering it? Find out more about sustainable aviation fuel by visiting www.futureofsustainablefuel.com.

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