Stay In Good Company

“Some people who come and cook, they have never been to Italy or they have never been to Sicily. So it's also very interesting how people with little idea of the produce, are creating things with their heritage, with their memories, with their experience, with their creativity, how they approach the same tomato in a different way. And I must say that after two years, I’ve been blown away by so...

“And many want to go hiking, go surfing, go diving, go snowshoeing, go skiing. But they really want to be active. It's really about hitting the nerve of the guest. And there are so many different aspects of how they want to explore. We are more or less tailormade adventures for each and every guest coming in.” We’re in great company with Kristian Bøe and Guri Jentoft, the husband and wife duo...

“I'm supported by everything that I do, by my passion. And at the same time I'm learning every day to be patient with myself and to be nice with myself. Just to try to be here now. And when I come to HOY, that's what it's all about. So, maybe destiny gave me that name, or put it in front of me, just so that I could see every day that the only thing that matters is ‘today’ and it&#3...

“We are here to connect people to nature and beautiful places in an effort to help build an army of guests and followers that want to preserve them. And so doing it right from the beginning was very important to me. Focusing on how to create guest room structures that have little to no impact on the land. Focusing on how to actually design physical and experiential aspects that connect the guests...

“With slow travel I associate that you are not feeling that you need to be somewhere or to do something special. You take the time to feel the vibe of a place, you read a book, you take a short walk with your partner. The small things become the most important things and there's little focus on reaching a destination, to me. We discovered that in the campervan, living simplified.” We’re in gre...

“If the walls could talk, they would probably say ‘Sit a spell, sit down, have a cocktail. Talk to your neighbor.’ One of the things that's really special that hasn't changed about High Hampton is the sense of ‘love your neighbor’. Get to know who's at the inn with you while you're here. Sit out in the lobby and play board games together. Walk the lake trail together. I think there...

“When I was a very young girl, I used to tell my mom that my dream as a grownup was to have breakfast in a hotel every morning, every day of the year. And that actually turned out to be true. But I didn't think I would work in the family business in the beginning. It was like a love story in the end. It's unexpected who you fall in love with and I think I fell in love with hospitality, and...

“When I go to a standard hotel, it's the inside that counts 100%. It's the services, the room, the food and everything. But at Treehotel, the outside is as important as the inside. Because it's an experience. And I often talk to different architects about the ‘outside room’, how important it is. This walk from the guest house up to the room, that's an experience and you have to mak...

“The journey starts there, into the forest. And that's just breathtaking. You're driving on this road, it's just you. You go through this forest land and then suddenly this black building out of nowhere just stands there, waits for you. It's a huge contrast. I think it's fun. It's challenging. It's evoking something in you when you don't expect something like that j...

“When I'm traveling to a place where I look around, I can tell this is a popular place. This is a place that people like to go to, to hang out and to meet others. It feels like this place that I'm now coming to for the second or third time. That's really important to us, truly embracing community, becoming a place that's a gathering place for the community so that if you're the...

“And while Thyme has changed a lot over the years and as a place, it has grown and built into something much bigger, the ethos is absolutely the same. It's all about slowing down and connecting to the land. And it's also very much an extension of our home. Those are the two things that give the experience here and the place here a fundamental difference. We want people to come and there&#3...

“And my brother saw an opportunity with the Pioneertown Motel, which was just behind Pappy and Harriet's. It was not in the best shape, but it was next to this amazing event venue, and situated in this incredibly rich historical context that hadn't been fully exposed or told or explored, at least in the past from our perspective.” We’re in great company with Mike French, Co-Founder and Par...

“There's so many celebrations in the city of San Miguel and parades and holidays. I literally never know what I'm going to come across when I turn a corner. And that is really inspiring and invigorating for me. Especially because I lived in the States for so many years and things became too predictable. I would without hesitation say that there's not a lot of predictability here for go...

“Everything from the little snacks that we bring in or the cookies we deliver at night, the Calamigos wine that we curate - it's creating these little moments for you. We try to overindulge you, so you want or need for nothing, right? But really what we want you to experience is the 300 acres. We give you a map and we want you to explore, get lost. Have an experience - climb to the top of the...

“Every detail was important, so we'd ask ourselves, ‘Where did that come from? Did we make it here? Did we create it here? Did we grow it here? How can we keep our money in this place? How can we keep reinvesting in this economy, keep growing this economy, creating jobs so that money stays here? And if we can't make it ourselves, then how do we learn?’” We’re in great company with Amanda D...

“And winemaking philosophy really is that the good wines are made in the vineyard. So if your grapes are healthy and ripened to the right state, then the winemaking process becomes quite simple. You only really need to interfere when your grapes aren't that good. We are blessed to be in Margaret River, which climatically, it's a winemaker's dream.” We’re in great company with Lara and...

“Candela, which means ‘candle’, is also a measurement of light. We want it to be that light in the sense of - How would this light guide us and what would this light mean to us? And how can we create this new path of development and learn throughout the process to be more sustainable, to design with respect, to integrate into nature, to learn how to respect what's already there and be inspired...

“One of the things you learn when farming is that it's really hard to leave because someone has to be there all the time. So, in our first decade here we were always hosting people no matter what. And we came to really love that and became good at it. Feeding a crowd was really easy. You have this bounty of food - milk and cheese and vegetables and apples and honey - just so much bounty that i...

“This is a moment of grace in our lives. People have come to visit us and we're going to share these people and these stories and whatever this time brings. Then they'd get up, say their goodbyes and my grandparents would go back to work. But at Seminary Hill what I wanted to do was make that sense of leisure and openness available to guests, whether they're coming to Seminary Hill to...

“It was fantastic to open my eyes to the differences in hospitality, the differences of properties - meeting other cultures, foods, everything. But having been there and having worked abroad, I think the main pillars remained with me from Irish hospitality - good food, good welcome and doing everything you can for your guests.” We’re in lucky company with Peter Barrett, 4th Generation Owner and Ge...

“We had this huge family. We always came together. There was lots of love. There was lots of support. And really lots of great food. And I think it really instilled in us that fundamental love of entertaining and breaking bread together - of camaraderie, storytelling, conversation - all the things that happen around the table.” We’re in great company with Joe and Catherine Bartolomei, the brother...

“Brae is funny in the sense that it's a very small farm if you're a farmer, it's an enormous farm if you're a restaurateur. We're super proud of everything that we produce and we do so in a way that's very holistic and very clean. They all have serious value to us and they turn into products which are very valuable in the sense that they're made with care, they're h...

“So this idea of memory, it's very interesting because when you enter a specific space, when you get to a specific location, it's this idea that the house should bring you back to this long term memory. Giving you this feeling of comfort and of confidence as well because you've known this place for a long time.” We’re in great company with João Rodrigues, Founder and Owner of Silent Li...

“It's an incredibly, emotive experience I think, to just watch your food being cooked over fire. We've been cooking over fire for thousands of years as humans, and in some respects, it just gives you that atavistic feel and it's very basic. But at the same time, to do it to the standard that our chef is doing it to is extremely skillful.” We’re in great company with Amber Pledge, who w...

“There was so much thought that went into the textures, the finishes, the views, everything. We'd wake up in the middle of the night and ask, what do you think about that? And we'd both be awake thinking about all these ideas. So there was so much love and care that went into it from both of us.” We’re in great company with Katie & Rom Lamaro, the husband and wife duo who picked up the...