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Food & Beverage

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
Press Release

Grubhub Onsite and Hilton Expand Partnership to Elevate the Guest Experience with Mobile Ordering and Delivery at Over 2,600 Hotels

Grubhub Onsite and Hilton are expanding their partnership by bringing on-demand food, grocery, and convenience item delivery to over 2,600 hotels across the Hampton by Hilton, Tru by Hilton, and Spark by Hilton brands. This expansion means more guests can now enjoy seamless access to Grubhub’s extensive Marketplace of more than 375,000 merchants by simply scanning a QR code, offering the ultimate convenience during their stay. Guests also enjoy one free month of Grubhub+ for perks like $0 delivery fees, lower service fees, and 5% back on pickup orders, making it even easier for guests to get the items they need.

Hilton
Opinion Article

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

Many of us rely on color to tell if beef steak is done, assuming a nice shade of pink or brown means it’s ready. But color can be misleading, leading to steak that’s either undercooked, overcooked, or dry. Enter sous-vide cooking under the guidance of our Chef Cyrille Lecossois, Senior Lecturer at EHL and sous-vide expert: Sous-vide cooking uses precise temperature control to guarantee perfectly tender, juicy beef steack every time. Let’s dive into why sous-vide is the foolproof method for mastering steak doneness.

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

Top 10 ways to transform your hotel Guest Directory into Guest Revenue

In the same vein as your website and social media platforms, the Guest Directory can be just as valuable in terms of functioning as your ‘shop window’ – demonstrating the breadth of your services and offer, boosting guest engagement, enhancing the guest journey and, crucially, driving ancillary revenue. Whilst historically it has served as a straightforward in-room paper guide with practical information on hotel facilities and policies, with the advance of mobile technology it has been transformed into a dynamic, digital tool.

Graham Rushin
By Graham Rushin, VP Sales & Marketing, IRIS
Opinion Article

How food entrepreneurs use networks to create innovative business models

When it comes to building impactful yet innovative businesses in the gastronomic industry, partnerships are essential. For food related ventures such as Thought For Food, Gustu, and Comida para Todos collaboration with diverse stakeholders—whether local communities, governments, or international organizations—has been key to their success. These partnerships not only help scale their operations but also amplify their social impact through innovative business models.

Margarita Cruz
By Margarita Cruz, Associate Professor of Corporate Strategy and Entrepreneurship EHL Hospitality Business, EHL
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Press Release

COMO Group Launches a New Cookbook

When Singaporean entrepreneur Christina Ong launched her first hotel in London in 1993 at The Halkin, it was with a passion for delivering exceptional cuisine inspired by the places she loved most from her travels in the fashion industry. Two years later, The Halkin’s restaurant by Stefano Cavallini received the first ever Michelin star for an Italian chef outside the country’s borders.

COMO Hotels and Resorts
Press Release

École Ducasse to Open a New Culinary and Pastry School in Cairo, Egypt

École Ducasse, in collaboration with Reliance Egypt, is proud to announce a strategic partnership to bring the prestigious École Ducasse to Cairo. École Ducasse is a network of schools founded by the world’s most Michelin-starred Chef, Alain Ducasse, dedicated to training future generations of chefs in culinary and pastry arts. As part of the strategic expansion of École Ducasse throughout the world, this partnership will result in the establishment of a new campus under the name of Ecole Ducasse Cairo Studio by end of 2025. This new facility will provide an opportunity for aspiring chefs, culinary & pastry experts and enthusiasts in Egypt and across the region to learn the fundamentals of Alain Ducasse’s culinary savoir-faire and philosophy.

Sommet Education
Press Release

From Black Limes and Korean Comfort Food to Clarified Citrus Cocktails: Kimpton Unveils 2025 Culinary + Cocktail Trends

Kimpton, part of IHG Hotels & Resorts’ luxury and lifestyle portfolio, is returning with its annual Culinary + Cocktail Trend Forecast highlighting predictions from its global team of restaurant and beverage talent. From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025.

IHG
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Press Release

Ginori 1735 and St. Regis Hotels & Resorts Announce Luxury Hospitality Partnership on a Worldwide Scale with the Debut of the Innovative Café Ginori Concept

St. Regis Hotels & Resorts and iconic porcelain brand Ginori 1735 are excited to announce a worldwide partnership, infusing the best addresses around the world with Italian allegria (joy), bringing creative plating and playfulness to the culinary experience. The first Café Ginori created as part of this partnership officially opens on November 26 at The St. Regis in Florence, birthplace of the Ginori 1735 brand. This groundbreaking collaboration unveils a bold, unexpected dining experience that celebrates the joy of luxury hospitality and artistic expression in every detail. Following the Florence debut, Café Ginori will open at The St. Regis Saadiyat Island Resort, Abu Dhabi at the beginning of 2025 with more global locations to follow.

Marriott
Press Release

Institut Lyfe And Yannick Alleno Announce End-2025 Opening Of First Pavyllon Training Restaurant In Lyon, France

Institut Lyfe, a renowned French school recognised globally for excellence in the culinary arts, pastry, hospitality, and restaurant professions, has partnered with Yannick Alléno, a world-class chef who has earned multiple Michelin stars, including two awards of 3 stars. Together, they are proud to present Pavyllon, a training restaurant by Yannick Alléno and Institut Lyfe LYON. This new venture strengthens the longstanding partnership between Yannick Alléno and Institut Lyfe, based on a modern approach to cuisine and the transmission of knowledge to future generations - just as the collaborative establishment of the School of Sauces did in 2021.

Institut Lyfe
France
Supplier News

IDS Next Opens Direct Office in Riyadh, KSA

IDS Next is thrilled to share the news of the opening of our latest office in Riyadh, Saudi Arabia. With our established market presence in the Middle East and the expanding Saudi client base, it was a strategic decision to further solidify our presence in the region. The Middle East has witnessed a remarkably strong recovery in its tourism and hospitality sectors in the post-pandemic era. The Kingdom of Saudi Arabia, in particular, has made significant strides by offering a blend of ancient heritage, luxury stays, and modern amenities.

IDS NEXT