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The Luxury Collection Enhances the Future of Culinary Sustainability through Global Partnership with MAD Academy

The Luxury Collection, part of Marriott Bonvoy’s portfolio of over 30 extraordinary hotel brands, today announces a new brand partnership with MAD Academy, the trailblazing nonprofit organization founded by chef René Redzepi, recipient of three MICHELIN Stars, with a focus on transforming food systems through the people who work in food and hospitality across the globe. With more than 120 hotels and resorts across over 40 countries and territories, The Luxury Collection boasts a diverse global portfolio that connects guests to the distinctive wonders of their destination. Through its immersive collaboration with MAD Academy, The Luxury Collection aims to create a scalable framework to amplify its culinary sustainability initiatives and cultivate environmentally conscious operational systems across its expansive global footprint.

Marriott
HN Original
Opinion Article

I told you so…but who would listen?

Last year in February I published an article “The law of unintended - or is it intended? - consequences coming to a restaurant near you,” in which I argued that the new California law taking effect in April 2024, requiring fast-food chain restaurants to start paying a minimum of $20 an hour ($41,760 a year plus benefits), would affect adversely both consumers and restaurateurs alike:

By Max Starkov, Hospitality & travel technologist and digital strategist, Hospitality Net
Press Release

Rediscover Poland’s culinary traditions with Radisson Collection's Taste of Heritage Series in Warsaw

In the heart of Warsaw, where cobblestone streets meet sleek skyscrapers, there’s always a story waiting to be discovered — especially through its cuisine. As part of Radisson Collection’s Taste of Heritage Series, Radisson Collection Hotel, Warsaw, invites guests to discover an iconic dish steeped in history that once graced the tables of Poland’s finest feasts: Goose.

Radisson Hotel Group
Warsaw, Poland
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Supplier News

Mandarin Oriental Al Faisaliah, Riyadh elevates luxury hospitality with IRIS Mobile Ordering

Mandarin Oriental Al Faisaliah, Riyadh, a beacon of luxury and innovation in the heart of Saudia Arabia, has partnered with IRIS, the global leader in digital guest experience solutions, to elevate its service offerings through F&B mobile ordering and a digital guest directory. In just six months, these cutting-edge technologies have revolutionised the way the hotel serves its guests, delivering remarkable results.

IRIS
Opinion Article

9 Shifts Shaping the F&B World in 2025

Customer demands have pushed the F&B industry to extremes, with expectations for immersive experiences, environmental consciousness, and hyper-personalized services. Meanwhile, rising inflation, labour shortages, and skyrocketing energy costs challenge restaurants to balance evolving customer needs while maintaining high margins.

Judit Szöllősi
By Judit Szöllősi, F&B Concept Developer, Conceptional
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Hospitality Financial and Technology Professionals (HFTP)
Press Release

Radisson Collection continues “Taste of Heritage” Gastronomy Series with bespoke guide to Georgian cuisine and local wine culture

The fourth edition of the series takes travelers to Georgia’s capital of Tbilisi and renowned wine region Kakheti. Uniquely located on the famed family estate of the 19th-century aristocratic poet and winemaking pioneer Prince Alexander Chavchavadze, Tsinandali Estate, A Radisson Collection Hotel is a paradise for gastronomy and literature lovers alike. Radisson Collection’s new guide offers travelers local insight into the best wining and dining destinations, and how to experience the ultimate epicurean delights in this breathtaking region. 

Radisson Hotel Group
Tbilisi, Georgia
Opinion Article

The Art of Culinary Presentation in Hospitality: Elevating the Dining Experience

In today’s competitive hospitality market, food presentation isn’t just about making dishes look great—it’s about creating an experience that speaks to guests before they take their first bite. Within my role, my goal is to ensure every dish we serve tells a story and reflects who we are as a brand. Food presentation, for us, is about bringing together our identity, our team’s creativity and the best ingredients in a way that resonates with guests.

Matthew Gray
By Matthew Gray, Global Vice President Culinary, Valor Hospitality
Opinion Article

Sous-vide pork tenderloin cooking: why color isn't a key indicator

Many of us rely on color to tell when pork is done, assuming white meat means safe meat. But color alone isn’t a reliable guide and often leads to dry or undercooked pork. Instead, temperature is the key to perfectly cooked pork tenderloin. Enter sous-vide cooking under the guidance of our Chef Cyrille Lecossois, Senior Lecturer at EHL and sous-vide expert: a precise cooking method that uses controlled temperature to guarantee juicy, tender results every time. Say goodbye to guesswork and discover how sous-vide can take your pork tenderloin to the next level.

Morgane Dumollard
By Morgane Dumollard, Marketing Manager EHL School of Practical Arts, EHL
Press Release

Radisson Collection builds on the success of its “Taste of Heritage” Gastronomy Series with the Bilbao edition

The third edition of the Taste of Heritage gastronomy series features a collaboration between Radisson Collection Hotel, Gran Vía Bilbao and local gastronomy content creator Alejandro Biel (@gastro_barna) to create a gastronomy video and guide to the city. Additionally, the brand has created a print culinary guide to the city of Bilbao and the surrounding Basque region curated in collaboration with three-Michelin starred Chef Eneko Atxa, who also heads up the signature restaurant Eneko Basque at the Radisson Collection Hotel, Gran Vía Bilbao.

Radisson Hotel Group
Bilbao, Spain
Opinion Article

Sous-vide salmon cooking: why color isn't a key indicator

We’ve all been there, anxiously checking if our salmon is that perfect shade of pink to know if it’s done. But here’s the thing: color isn’t always a reliable guide. Relying on it alone can leave you with dry, overcooked salmon or a raw center. Enter sous-vide cooking under the guidance of our Chef Cyrille Lecossois, Senior Lecturer at EHL and sous-vide expert: the foolproof method that focuses on temperature, not color. With precise temperature control, sous-vide takes the guesswork out of cooking and delivers salmon that’s perfectly tender every time.

Morgane Dumollard
By Morgane Dumollard, Marketing Manager EHL School of Practical Arts, EHL
Press Release

Auberge Resorts Collection Welcomes The Woodward, Geneva’s Finest Hotel and Only Three-Michelin Key and Two-Michelin Star Dining Destination, Overlooking Lake Geneva

Auberge Resorts Collection, the award-winning portfolio of one-of-a-kind luxury hotels, resorts and residences, has been selected by The Bastion Collection to manage The Woodward, Switzerland’s most celebrated luxury hotel and epicurean hotspot, ushering it into its exciting next chapter. Auberge will assume its new management role beginning February 1, 2025. Behind its iconic 1901 Belle Époque façade at Geneva’s most exclusive address, the Three Michelin Key, all-suite Swiss jewel reveals contemporary Pierre-Yves Rochon interiors, two floors of wellbeing centered around The Guerlain Spa, and 26 unique and expansive suites, almost all with panoramic lake and Alpine views. From sanctuary to social nexus, The Woodward also encompasses a constellation of exceptional dining venues, curated by The Bastion Collection, including Geneva’s only Two Michelin Star restaurant, L’Atelier Robuchon, Le Jardinier, and Bar 37.

Auberge Collection
Geneva, Switzerland
Opinion Article

Sous-vide chicken cooking: Why color isn't a key indicator

Many of us check chicken breast doneness by cutting into it to see if it’s white, assuming it’s fully cooked. But this common trick often leads to dry, overcooked meat, or worse, undercooked chicken. The truth is, color isn’t a reliable indicator of doneness. Enter sous-vide cooking under the guidance of our Chef Cyrille Lecossois, Senior Lecturer at EHL and sous-vide expert. this precise method ensures perfectly juicy, tender chicken every time by controlling temperature, not color. Let’s bust the color myth and see how sous-vide can transform your chicken cooking game.

Morgane Dumollard
By Morgane Dumollard, Marketing Manager EHL School of Practical Arts, EHL