Earlier this year, Hilton leaders gathered at the 75th International Aeronautical Congress in Milan, Italy, to talk about the future of hospitality in space, including how to make accommodations comfortable, how to make food fresh and sustainable, and more.
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.
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.
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.
During its annual convention held on Monday, November 25, Teritoria—the first mission-driven voluntary chain chaired by Alain Ducasse—presented a review of the commitments required of its 430 members one year ago.
The Luxury Hotelschool Paris and Culinary Arts School Lenôtre have signed an unprecedented partnership to promote their respective expertise both in France and abroad.
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.
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.
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.
Dusit International, one of Thailand’s leading hotel and property development companies, is delighted to announce its role as a key sponsor of The Maverick Academy, a groundbreaking culinary competition series hosted by the renowned chef Alvin Leung – aka The Demon Chef – which is available to watch on Netflix now.
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.
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.
In 2024, U.S. hotels are seeing notable trends across their food and beverage (F&B) departments, driven by regional variations, corporate group demand, and strategic responses to inflation. Despite some uneven performance, particularly across regions, a clear recovery is taking shape, with the Southern United States emerging as a stronghold for revenue flow-through and profitability. Here’s a closer look at how the industry is adapting to shifting guest demands, inflationary pressures, and evolving revenue sources.
An Exquisite Journey Through Italy’s Landscapes, showcasing regional specialties and traditional flavors. La Dolce Vita Orient Express announces the official appointment of three-Michelin-starred Chef Heinz Beck to lead the culinary program on board La Dolce Vita Orient Express, launching in Spring 2025.
After the first wave of COVID-19, some of us returned to restaurants sooner than others. Recent research by Dr Seunghun Shin of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University and co-authors sheds new light on how factors such as age, sex and even residential status affected movement patterns related to dining out in the post-pandemic era. The effects of these factors dovetail with the perceived risk theory of human behaviour, and they have implications for how the catering sector can bounce back if public health crises like the pandemic occur in the future.
Mercure Hotels is inviting the world to embark on a unique culinary journey with its new concept, 1000-Hours of Local Flavours. In recognition of the brand’s recent milestone of 1,000 addresses worldwide, select Mercure hotels will offer a distinct dish or beverage for 1,000 hours (42 days). This limited-time experience brings Mercure’s dedication to local discovery to life, encouraging guests to indulge in the flavours that make each destination truly special.
Turmeric is a bright yellow spice obtained from the root of the ‘Curcuma longa’ plant. Originally from South Asia, turmeric has been used in both cooking and traditional medicine for millennia.
In the ever-evolving boutique hotel landscape, food and beverage (F&B) operations have become a key differentiator, offering guests unique experiences while navigating the complexities of operational efficiency. At the recent Boutique Hotel Owners Conference, industry leaders shared insights into what makes an F&B concept work—and how to overcome the inherent challenges.
Hampton by Hilton, in collaboration with Paris Hilton’s 11:11 Media, is adding a pop of pink and a dash of sparkle to its legendary waffle lineup with the Sparkling Strawberry Hampton Waffle by Paris Hilton. Guests can enjoy the new waffle during their stay at more than 2,400 hotels in the U.S. and Canada beginning October 24 and, for the first time ever, purchase the waffle mix with edible glitter online to recreate Hampton’s beloved breakfast experience at home.
The Brand’s Culture Lives Here Platform Grows with a New Content and Dining Series that Offers Exclusive Access to World-Class Chefs Shaping Culinary Culture.