Dorchester Collection's Culinary Partners, Chefs, Restaurateurs and Food & Beverage Management Teams Plan for the Future of Hospitality Business at Recent Conference

This month, the leading culinary partners, chefs, restaurateurs and food & beverage management associated with the iconic hotels of Dorchester Collection met at Coworth Park in Ascot, Berkshire for a two day event to discuss the future of hospitality.

Those attending the event included (as pictured above) Yannick Alleno who oversees dining at Le Meurice including 'Restaurant Le Meurice' for which he holds three Michelin stars, Sir David Tang founder of China Clubs in Asia, and legendary celebrity haunt 'China Tang at The Dorchester', Wolfgang Puck celebrated American-Austrian chef overseeing dining at new launch 45 Park Lane and the renovated Hotel Bel-Air, Alain Ducasse who currently holds three Michelin stars at both The Dorchester and Hotel Plaza Athénée, John Campbell who previously held two Michelin stars and established the restaurants at recent opening Coworth Park, and Christophe Michalak Hotel Plaza Athénée's exceptional Pastry Chef.

Introducing the event, CEO Christopher Cowdray commented: "Restaurants, bars, and banqueting are critically important to the company. In a world where trends and tastes are changing by the minute it is crucial we galvanise a culinary vision for Dorchester Collection to ensure we continue to offer what our customers are looking for."

General Manager and Regional Director, UK, Roland Fasel, who initiated the conference, added "Our guests are incredibly well travelled and have a vastly superior knowledge of service and cuisine compared to previous decades. By bringing together such a wealth of proven experience in establishing world-class restaurants we have the accumulated understanding to ensure we keep our offering alive and at the forefront of the industry moving forwards."

Over the course of two days, representatives from each of the hotels of Dorchester Collection shared experiences, sought innovation, dissected recurring challenges and debated the future of the industry.

Topics discussed included protecting the environment, safeguarding the individuality of the properties, providing guests a genuinely local experience, and accelerating career growth across the associated companies' culinary departments. As a result, the conference attendees have committed to work together on several key initiatives to be put in place over the next five years.