Stay In Good Company

“There's a strong interest in promoting the Sicilian excellencies, which are of course connected  to food and wine, but also the natural beauties that we can offer. So, even though Mount Etna is  visible from everywhere, really, it's the olive groves and the vineyards surrounding the estate that make all the difference for an experience that makes it really relaxing and exclusive.” We’re i...

“We should be an experience for guests to experiment with Portuguese products, Portuguese brands, and this means the coffee, the toilet paper, the wines, the amenities. This creates a kind of conversation and it's also storytelling for them to take home.” We’re in great company with Sofia Brandão, Managing Director of AlmaLusa Hotels, a boutique collection of three soulful properties rooted in...

“ I think that if travelers choose well where they go, they will always find rooted experiences and really personal experiences, because most of the wine world is like that. Wine is all about people, family, and stories. There's so much diversity with local producers. It's amazing because I promote many of my colleagues—I go to their places, they come to mine, I send my guests, I pick thei...

“Right now, I still use the same methods, the type of grapes, as my great-grandparents. The only thing that has changed is that now I am responsible for the Aceto Balsamico and my father has always trusted me to carry on in this tradition. Because for us, the balsamic vinegar is your family history in a bottle.” We’re in great company with Mattia Montanari, the dedicated and determined founder and...

“Because the truth is, there's a lot of magical hotels out there. But what makes something truly unique is the location in which it is, because our hotels aren't buildings that were built. They are beautiful essences, that were renovated with love and were kept the same. They were just polished. Nothing from our hotels was changed.” We’re in great company with Marialuisa D'Angelo, the...

"Of course we're gonna have a menu that's constantly changing, we're following nature. And your ingredients when they're at their peak, your dish is gonna be at its peak. So why put something on a menu that maybe is out of season already two months ago. And that also challenges us to think outside the box, to be creative, which is something that we're taking back from Noma because the creativity t...

“They make their own wine or olive oil. They have fruit trees. They are so willing to share, to make you taste, to invite you for lunch and dinner, to teach you something. It's a very generous, open approach that was very new for me. It should be normal and obvious, but it's not. It's no longer like this in big cities.” We’re in great company with Giorgia Goggi, the Head Chef of Masseria Moroseta—...

“Everything got quiet and all that noise went away. And I remember being like, ‘Hang on to this, Anna, because you're so clear in this is what the plan is. Don't let the world's noise steal that from you.’ So it's been there in the back of my head while we've been pulling the hotels out of the sinking sand. When we're ready, we're gonna pivot and this is gonna be a plac...

“The idea behind Arctic Bath was born at Treehotel. And I think this is also an important part of the story. How new crazy things inspire other crazy people to do crazy things that nobody says is possible. We are not competing with each other, we are completing each other — working together and bringing people to each other. That's the way that we work with tourism in this area.” We're in...

“ Beaumier is a story that began truly 10 years ago if we go back to the beginning of the portfolio. But this story of implementing soulful luxury properties and beautiful environments, really rooted in the local culture—it's less than five years old. We're a very young brand, I would say.” We're in great company with Anna Fedou, Brand & Marketing Director of Beaumier Hotels, a cur...

“Generally you have to choose one and drive to the other. You have to choose either a rural setting or an area that has all these services with it—you walk to the schools, the hospitality, the shops, the medical services. And so one of the key things is it's all here—you just decide which door you're gonna go out.” We’re in great company with Steve Nygren, the visionary behind, and steward...

“ It has to mean something to you in order for it to mean something to anybody else. And that's all we're dealing with really. We're giving people the most authentic version of what we see as hospitality that we can give.  For us it's a very simple equation of giving what we really would like to receive.” We’re in great company with Gem Boner and Thom Scherdel, the tastemakers behi...

“  So what I really want from Fowlescombe is actually that you come away feeling like you've stayed with a friend—if that friend was an amazing cook, had really beautiful guest rooms, and was a fantastic host—who'd looked after you really well and who'd really made the effort to show you around. Because actually there's nothing better than visiting a place with a friend, seeing it...

“  I feel like Berlin is a city where anything is possible, while never quite achieving polished glamor. And that's its charm. There is no steep hierarchy to enter the art scene, or any scene to be honest. And that is what we wanted to reflect here in Château Royal Berlin, this kind of openness and uniqueness.” We’re in great company with Kirsten Landwehr, co-founder and curator of Château Roy...

“ For many of our guests, they normally say, ‘It's not just a stay, it's a memory in the making.’ It’s a place where time slows down and where the ordinary, what do you say, becomes something truly extraordinary.” We’re in great company with Maria Oldenbjerg, the fairy godmother, formally known as the Hotel Director, of the Nimb Hotel in the heart of Copenhagen—where with the enchanting Ti...

“If I go to the good Hopi Indian quote, ‘We don't inherit the earth from our ancestors, we borrow it from our children.’ I sit in reflection of that and I hope the future generations will lead with heart and they'll be guided by the values that built this legacy to date. That they honor the past by innovating with purpose and with integrity. Everybody's always got to remember that stew...

"There were four things that I thought were really important. The first one was to be humble and confident. Number two, be open-minded, but have a point of view. The third point was to know there is no substitute to working hard. Last but not least was to embrace change and challenges.” We’re in great company with Sylvia Wong, the Owner of The Roundtree Amagansett, where she meticulously polished...

“It also gave birth to our hospitality program, which was another way to bridge the gap between urban and rural communities so that we could create a conversation around ranching and really a whole community on the ranch beyond the team that was working the land.  And today it's very similar to what that original lease mandated. That we really look at land multi-dimensionally and it's beco...

“You learn firsthand from us about our history, about our traditions, about why things are done in a certain way. Where we go as locals, which restaurants we go to, what we eat, what we do in our spare time. It's the art and the pleasure of giving, I feel very proud and honored and lucky to live where I live. And I want to share that experience with as many people as possible so they can take...

“I like to say sometimes we are an analog experience. Everybody today is talking about digitalization, which is indeed important. But the digital means can never, ever replace the human connection between two people. We are artisans of memories. It's the software of our hotels. The hardware is in the beauty, how they look, but it would be completely empty and without soul if it was not about t...

“Culturally, it's so important because a lot of experiences are just the same all over the world. Hotels, theaters, cinemas, music—it's so mainstream today that we all consume pretty much the same thing. But culinary-wise, there's still this chance to create and cook something that's so local on the level of experience that you can really understand and feel the landscape, the seasons, the culture...

“And so all of our activities, all of our food, all of our ethos gets you to a place of just absolute peace. With that peace, you can find whatever it is that you're needing to break through. And once you break through, you can serve more than just your own problems. You can start solving these problems in the world.” We’re in great company with Britnie Faith Turner, the Founder and Owner of T...

"The feeling I hope people will have on this farm is that deep sense of safety and surrender. The feeling of being deeply nurtured and nourished. That feeling you get from visiting your great aunt or your grandmother. That one elderly female family member where you go when you just want to be deeply nourished and you feel completely at ease and safe. All your worries just sort of dissolve ins...

“Arthur went to Dublin and he used the 100 pounds to pay for the 9000 year lease in St. James's Gate. So when you go to the storehouse in Dublin now, you'll see that the first 10 years of his brewing career in Dublin was brewing an ale, and that was the ale that his father taught him in Cashel. If it was not for the Archbishop of Cashel, we would not have Guinness. And therefore, we consid...

“I think we're right where we want to be. People say to me, ‘You've succeeded in hospitality. What's your next project? What do you want to do?’ And I said, ‘No, this ranch is a diamond and I'm just going to continue to polish it.’” We’re in great company with Jim Manley, the Dreamer behind and Owner of The Ranch at Rock Creek, an award-winning all-inclusive ranch destination set a...