Finland edition 22

ISSUE NO. 22 3RD QUARTER 2014 THE OUTDOOR ISSUE

Cover supplied as separate

artwork

ISSUE NO. 22 2014 THE OUTDOOR ISSUE

TH

E O

UT

DO

OR

ISS

UE

WW

W.H

OT

EL

IER

INT

ER

NA

TIO

NA

L.C

OM

ISS

UE

NO

.22

20

14

FINLAND EDITION

Luovia ratkaisuja, toimivia tiloja, kokonaisvaltaista projektinhallintaa ja joustavaa kumppanuutta. Kymmeniä edustusbrändejä kalusteiden, kankaiden, seinä- ja lattiamateriaalien sekä valaisimien maailmasta.

Vallila toimii sisustajana erilaisissa julkitiloissa. Sisustuksen ammattilaiset, vuosikymmenten osaamisemme ja luovuutemme ovat käytettävissäsi. Räätälöimme ratkaisut, jotka luovat lisäarvoa liiketoiminnallesi. Meille kaikki tilat ovat Vallilaa vaille valmiita!

www.vallilainterior.fi

Vallila Interior - Luovat ratkaisut kaikkiin tiloihin

Hotelier_Finland_Issue1_2014_covers_72.indd 2-3 21/11/2014 15:15

Advert2

Supplied as separate

artwork

www.hidealite.fi

MODERNIN VALAISTUKSEN SUUNNANNÄYTTÄJÄ


Essence by VingCardInfinity II by Elsafe

Yli kolmen vuosikymmenen ajan VingCard Elsafe on ollut johtava toimija hotellien turvallisuus ratkaisuissa. Tänään, yli 42.000 kiinteistöä ympäri maailmaa luottavat siihen että tarjoamme kehittyneimmät, turvallisim-mat ja luotettavimmat ratkaisut elektronisessa lukituksessa, energian hallinnassa, tallelokeroissa sekä mini-baareissa. Tuotteemme on suunniteltu täyttämään tarpeesi tehokkuudessa, mukavuudessa, ja alan johtavalla tekniikalla, muotoilullaan sekä käyttäjäystävällisillä ominaisuuksilla teidän henkilökunnalle ja vieraille.

Meidän asiakaspalvelumme palvelee maapallon ympäri, ja olemme täällä auttaaksemme…nyt ja tule-vaisuudessa.

So Stay with the leader -VingCard Elsafe

VingCard Elsafe | Käenkuja 8 | 00500 Helsinki | Suomi Phone: +358 20 599 4266 | [email protected] | www.vingcardelsafe.comProvider of: VingCard Locks and Systems | Elsafe Safes | Orion EMS | PolarBar Minibars

Finland_Allure_Essence_Infinity.indd 1 28/10/2014 16:14:49

www.hidealite.fi



HOTELIER INTERNATIONAL LIMITED3rd floor, 207 regent Street

london W1B 3HH, United Kingdomt.+44(0)2076920947 f.+44(0)2076920948

PubLIsHER: Pierre f. Hammond

EDITOR-IN-cHIEf: SaraH andreWSART DIREcTOR: eriC WitHam

DEsIGNER: aliStair SmitHDEsIGN AssIsTANT: gilli CUtHBertAssIsTANT EDITOR: Simon HUrSt

ONLINE EDITOR: KriStoffer roxBergHWEb MAsTER: edUardo lUttner

INTERNATIONAL LIcENsING: Karl-Henry edStröm

ADvERTIsING: editor HelSinKi oyTITTI MyHRbERG+358 45 111 3393

[email protected]

to ContaCt any of oUr Staff PleaSe email: [email protected]

cONTRIbuTING WRITERs:aBigail BlaSi, Boyd farroW, ron glUCKman, mia StainSBy, SUzanne WaleS, PaUl eHrliCH, niCK dall, Peter VeniSon,

SHUCHi SingH Kalra

CoVer image: lodHi Hotel, neW delHi, india

the opinions expressed in this magazine are those of the authors and/or persons interviewed and do not necessarily reflect the views of Hotelier international ltd. advertisers or their representatives assume full responsilbility for the content of their advertisements, and for ensuring that this content corresponds with the laws and other normative acts of the United Kingdom and the country where the magazine is being published. all rights reserved. no part of this magazine may be reproduced in any form without the written permission of the publisher.

members of fiPP - the worldwide magazine media association

INSIDEISSUE NO.22, 2014

VOIcE wiTh ThE EDiToR-in-chiEf ..........................................6

cONcIERGE A hoTEliER’s hElp DEsk ..................................8

BEST ADVIcE The best career advice ever received by south African hotelier liz McGrath. ....................................................................14

THE cONSUlTANT To really see your hotel get outside ...............................................16

Q&A WITH HOTElIER BIll HEINEcKE Thinking Big: The American-born entrepreneur talks about talent, hard work and his ever-expanding hospitality empire. ......... 18

Q&A WITH DESIGNER STEPHANE llORcA fountainhead: Using creative water features to enhance hotel spaces. ..................................................................24

Q&A WITH JEffREy BEERS harmonizing nature and architecture: glass, modern architecture and timeless materials intersect in Beers’ hospitality projects. ......................................................................28

PROfIlES:GREEN SPOTlIGHT, phUkET’s siX sEnsEs REsoRTsustainability is part of the DnA at this luxury resort in southern Thailand. ...................................................................... 34

MEXIcO cITy’S DownTown hoTEllet’s Go Downtown: A 17th-century palace gets a modern makeover. ............................................................ 42

NEW DElHI’S loDhi hoTElTransforming urban spaces into tranquil retreats. ....................... 51

ScOTlAND’S GlEnEAGlEs hoTElhosts of the Ryder cup 2014 offer unrivalled luxury from the inside out. .................................................................................... 56

lAST lOOK ............................................................................... 66

POOlS, TERRAcE DINING, lUSH GARDENS AND TERRAcE BARS are perhaps the first things that come to mind when we talk about hotels and the outdoors. But with this ‘outdoors’ issue, we’ve broadened our interpretation of the term, looking at the many innovative ways hotels around the globe have successfully incorporated exterior elements into the soul and ethos of their properties.

whether it’s a push to literally step outside and take the time to appreciate a guest’s first impression of your property (see peter Venison’s new column, ‘The consultant’), or a look at how hotels are getting energized with street graffiti-inspired art (see ‘last look’), we hope that the articles in

this issue serve as an inspiration to re-examine the many opportunities offered by hotel exteriors.

As always, our aim is to share the very best ideas we’ve found from hotels around the world. we hope you enjoy our discoveries.

s i n c E R E lY,

sARAh AnDREws — EDiToR-in-chiEf —

[email protected]

VOIcE

vuoro. suomessa lehti suorapostite-taan hotellijohdolle, sisustussuunnit-telijoille sekä sisustusarkkitehdeille, sekä maritime-puolella varustamoi-den ja telakoiden päätöksentekijöille.

Tässä lanseerausnumerossa käsitellään eri sisustuselementtien ja pienten yksityiskohtien käyttöä ho-tellin ilmeen uudistuksessa. saamme myös lukea lasimuotoilusta, vesiele-menttien käytöstä, hotellin ulkoasun merkityksestä sekä kestävästä kehi-tyksestä hotellitoiminnassa. Tutus-tumme myös hospitality kentän uu-simpiin trendeihin ja virtauksiin.

haluan kiittää tässä lehdessä ilmestyviä mainostajia, jotka ennak-koluulottomasti ovat lähteneet mu-kaan lanseeraukseen, mahdollistaen täten lehden ulostulon. haluan myös kiittää lukuisista mielenkiintoisista keskusteluista, joita olen käynyt syk-syn mittaan alan toimijoiden kanssa, ja odotan mielenkiinnolla pitkää ja hedelmällistä yhteistyötä.

hotelier international on saanut alkunsa englan-nissa vuonna 2008, kun pari hotellialan toimijaa

totesivat hotellitoimijoiden am-mattilehtien puutteellisuuden. he kokivat, että markkinoilla ei ollut olemassa foorumia, joka olisi voi-nut tuoda hotellialan toimijoita ja toimittajia yhteen. he myös huo-masivat kuinka vaikeaa oli saada ajankohtaista tietoa ja sitä kautta inspiraatiota maailman hotellien trendivirtauksista, ideoista, sisus-tuslinjauksista sekä muista heitä kiinnostavista aiheista. he teetät-tivät 280 hotellitoimijaa kattavan tutkimuksen, selvittääkseen hotel-litoimijoita kiinnostavia aihe-alueita. Tutkimustulosten perusteella raken-nettiin ensimmäinen lehti, joka jul-kaistiin helmikuussa 2009. lehti on tämän jälkeen laajentunut yhteensä 26 eri maahan neljännesvuosittaise-na julkaisuna. nyt on tullut suomen

Onneksi olkoon, käsissäsi on Suomen ensimmäinen Hotelier International julkaisu!

Tämän lanseerauslehden myötä ha-luan toivottaa kaikille oikein muka-vaa loppuvuotta ja rauhallista joulun odotusta.

TiTTi MYhRBERG – sAlEs DiREcToR –

hoTEliER inTERnATionAl finlAnD

Tarjoa vieraillesi miellyttävä kokemus

www.tork.fi 09 506 881

Asiakkaasi arvostavat yksityiskohtia. Tärkeintä on tarjota heille miellyttävä kokemus.

Uusi palkittu Tork Xpressnap® annostelijaliinamallisto alumiinisena ja pähkinäpuisena täydentävät tilaasi. Pehmeät ja näyttävät viininpunaiset tai lehtikuviolliset annostelijaliinat viimeistelevät kokonaisuuden.

Tork Xpressnap Image Line - niille, joille yksityiskohdat ovat tärkeitä. www.tork.fi

8

ISSUE NO.22 2014 A HOTELIER’S HELP DESK

CONCIERGE

BY NIcK DALL AND BOyD FARROw

Unless you own a private jet, it’s general ly accepted that the only good thing about long-haul f l ights is the view. But al l of that is about to change with deluxe onboard hospital ity experiences.

four seasons have unvei led a branded Boeing 757 for ‘air cruises’. susan helstab, of four seasons’ marketing team, says: “The jet was developed to fulf i l the wealthy’s wish to explore the world in utmost comfort.”

The aircraft, which wil l have 52 leather f latbeds and luxe bathrooms, wil l be staffed with chefs and a concierge to plan spa treatments and meal t imes. The service launches next february with a 24-day tr ip that begins in los Angeles and includes stops in Bora Bora, india and Turkey on its way to london. Guests wil l stay at four season hotels at each stop. Another tr ip wil l take in performances at Milan’s Teatro al la scala, prague’s Estates Theatre and a private gala at the pavlovsk palace outside st. petersburg. private ful ly staffed charters are also avai lable.

in December, Etihad Air l ines wil l launch a new Airbus A380s, where f irst-class passengers can enjoy the

Air Cruisers: Deluxe ACCom-moDAtions At 30,000 Feet

world’s f irst three-roomed suite (‘The Residence’) on a commercial aircraft as well as nine single-bed ‘first Apartments’ modelled on a “luxury boutique hotel around a theme of Arabian modernism,” explains Mike crump from honour Branding.

honour is one of three Uk-based design agencies that make up the Etihad Design consortium (EDc). The EDc was put together six years ago to completely transform the Etihad passenger experience, but it is their first class offering that has hotel iers excited. while the concept of passengers enjoying a separate bed and seat is not entirely new – lufthansa already has such a product – Etihad has carried it off with a style and panache (think poltrona frau upholstery and custom carpets!) that has seen them leapfrog other major players in the luxury travel market.

“Etihad thinks l ike a hotel, not

an air l ine,” explains crump, “They refer to ‘guests’ not ‘passengers’, and their staff includes porters, chefs and food and beverage managers, so when it came to designing The Residence and the first Apartments we looked to hotels for inspiration.”

crump’s team’s innovative use of seriously l imited space saw them transforming the ‘dead’ mezzanine level around the front stairwell of the A380 into a two-person suite with a separate bedroom, lounge and bathroom while their use of a single hotel-style corridor (wide-bodied aircrafts usual ly have two aisles) made the first Apartments possible.

T ickets wil l not be cheap (up to $43,000 on some routes if the rumours are to be bel ieved), but the fact that Emirates have already announced plans to launch a similar product would suggest some travel lers are wil l ing to pay anything for a good night’s sleep.

9

cONcIERGE

BeD, BAtH AnD BeYonDBY ABIgAIL BLASI

Unless you’re lindsay lohan, sleeping under the stars usual ly means kipping under canvas, or some far more luxurious material, in a pimped-up African safari camp. But, for several reasons—which include cl imate change, the “glamping” boom and good old pR bait—a wider array of properties now offer this option. Always popular at the l’Albereta hotel in Brescia, near Milan, is the cabriolet suite, with its ful ly retractable roof. nearby, the Grand hotel Tremezzo has hot tubs on balconies that can be covered and turned into beds. The Amanruya in Bodrum, Turkey offers terrace sleeping in the form of private pergolas. And at Rosewood’s las Ventanas al paraíso in los cabos, Mexico, the bed is on the terrace of the duplex penthouse. if even these sound too claustrophobic, Utah’s Amangir i resort offers completely outdoor suites.

This trend is gaining traction in cit ies, l ike new York, that have sweltering summers. staff at the AkA

CAnine AmBAssADorsBY MIA STAINSBy

At the fairmont hotel Vancouver, canada, you’l l f ind corporate executives on their hands and knees, cooing and smil ing. The objects of their affection: Mavis and Beau, the hotel’s ‘canine ambassadors.’ Guests can take them for a walk, attracting instant fr iends along the way. children are over the moon when they meet Mavis and Beau. (The pair have romped with halle Berry’s daughter and celine Dion’s son.) Mavis

central park wil l schlep a bed, wood-burning f ireplace, and 42-plasma TV onto the penthouse terrace. The hyatt 48 lex wil l make up an inf latable bed on balconies and provide picnics, while Aff inia Gardens wil l pitch a family tent with sleeping bags on its terrace. in cali fornia, The Bel-Air can put rol lout beds in the private terraces of its stone canyon suite.

Blurr ing the whole inside-outside thing further is the newly extended

canonici san Marco, a luxury hotel outside Venice where al l guests have tented suites. however, sleeping isn’t the only int imate activity inching outside: while some hotels, l ike singapore’s klapsons, are giving the outdoor jacuzzi a makeover, the 25hours hotel Group goes further. some balconies of its Vienna property have claw-foot bathtubs, so guests can soak whilst admiring the weghuberpark. perfect to indulge your inner lindsay lohan.

is legendary for operating the elevator to get to the lobby from the ninth f loor, where her owner, Darren klingbeil, manages the hotel’s boutique ‘Gold floor.’ The fairmont hotel chain has ambassadorial dogs in several other hotels around the world as well.

“They are our most popular employees,” says nancie hall, regional director of public relations. “They get letters and gifts. Guests from other hotels come by to visit them. how do you put a price on that? it’s one of those intangibles.”

“it’s something other hotels aren’t doing. it’s thinking outside the box,” kl ingbeil says.

10

cONcIERGE

GoinG tHe extrA mile

outdoor service is becoming more creative al l the t ime, and some hotels have notably upped the ante in their imaginative approach to l i fe on the terrace. Take, for example, the Viceroy Riviera Maya, which not only offers a hot tub on the terrace, but a plunge pool Romantic Turndown.

“Each of our 41 vi l las is an intimate hideaway for couples with a private patio and plunge pool,’ explains General Manager pedro lara. “so the plunge pool Romantic Turndown is a special amenity that every couple staying with us on a romantic escape or a honeymoon can enjoy, and it is

completely tai lored to their emotional and romantic preferences.” choices that are arranged via the concierge include aromatherapy scents, mood music (guests can choose their ipod playl ist), drinks and dessert creations.

high tea on the terrace? The sanderson in london takes it one step beyond with their beautiful ly elaborate Mad hatter’s Afternoon Tea. This is a col laboration with design col lective luna & curious, who craft bespoke crockery. Menus are hidden inside vintage books, napkins are wrapped with r iddles, and sandwich plates featuring zebras, birdcages, carousels and ticking clocks serve whimsical ‘strawberries and cream’ homemade marshmallow mushrooms. Delicious fruit jel l ies made in Victorian jel ly moulds are presented on a lavish cake trol ley.

The casa Madrona in saualito, cali fornia, provides terrace service with

a difference: a ful ly customized state-of-the-art remote control led octo-copter drone. The propeller-powered drone can whir chi l led champagne up the deck of the Mansion or to a yacht in the harbour, which means that guests can enjoy the utmost privacy and the thri l l of robotic del ivery. They are currently working on their next drone service del ivery to provide a series of offerings, with costs varying according to the extent of the del ivery. - AB

mAke tHe most oF outDoor spACes

These days there is not a hotel on earth that is not maximising its outdoor space. city gardens are increasingly turning into alfresco dining rooms, l ike the le Bristol in paris, porticos are becoming informal terraces, l ike the hotel du Rome in Berl in, and urban rooftops are becoming outdoor swimming pools, as in the case of the Gansvoort’s two new York properties and the “ful l-service urban resort” founder Michael Achenbaum plans to open in london’s shoreditch next spring.

if there is not quite enough room for a pool, architects can probably f ind a way around it. pools “hang” over bui ldings, l ike half-bridges, in several properties, such as the w hong kong, the Joule in Dallas, Texas and The Adelphi in Melbourne.

when it comes to squeezing as much use out of rooftops as possible, new York leads the way. The new 3000-square-foot penthouse lounge atop the kimberly hotel features ful ly retractable glass cei l ings and walls and ambient heated f loors. nearby, the bi-parting skyl ight at its new rooftop bar and lounge has revital ised the trendy Refinery hotel. Meanwhile hilton-owned The wit chicago has earned

international praise for the design of the new retractable glass enclosure over the outdoor portion of its 7000-square-foot rooftop bar, which wil l ensure that the party wil l go on in any kind of weather.

The most ambit ious project may be the brand new Andaz Tokyo Toranomon hil ls, where an open-air terrace brings alfresco dining to the 52nd f loor. constructed on the same level is Tokyo’s highest chapel — featuring the same copper and shingl ing as a tradit ional shinto temple — so the hotel can offer a dramatic venue for holding actual wedding services as well as wedding receptions. - BF

11

cONcIERGE

lAp oF luxurY: tHe molitor reopensBY SUzANNE wALES

During the 1920s and 1930s, f i fteen swimming pools were constructed in paris, al l of them resplendent, to some degree, in the art deco style of the age. The Molitor on the edge of the Bois de Boulogne was one of most famous. inaugurated in 1929 by Johnny weissmuller (he of ‘Tarzan’ fame) and featuring a restaurant, gym, mini golf course and hair salon, it became the scene of chic jazz age soirees. in 1946, the bikini swimsuit was f irst unvei led to the public here, further etching the Molitor in the urban lore of the city of l ights. in 1989 it closed – and began a second l i fe as a backdrop for street art ists and underground happenings. now a new hotel venture has brought the sparkl ing glory days of the Molitor back to l i fe.

After a renovation process that lasted almost three years, the Molitor’s two pools now feature in a new 124-room resort-hotel complex, part of the Accor hotel group. for project manager and now hotel director Vincent Mezard, rebirthing the Molitor became a singular obsession. “i was struck by the energy and vibrations emanating from the site as a whole,” he says. it was a “crazy and excit ing project.”

The Molitor’s pools (one outdoor, the other interior and surrounded by booths) were renovated by Jacques Rougerie, a veteran architect of watery environments, using original plans and salvaged, refurbished materials. They can only be accessed by hotel guests and members of the on-site gym, a fact that has caused a r ipple amongst pool-loving parisians. for Mezard however, the new Molitor offers both locals and travel lers an opportunity to dip into the city’s col lective memory. “This is not just a re-opening,” he declares, “But a promise of a genuine renaissance.”

12

cONcIERGE

nAturAllY impressiVe

i t is not just kooky icelandic songstress Bjork who is so taken with the idea of biophil ia. hotels are increasingly embracing the idea of incorporating natural elements into their designs. one str iking example is the sky comwell hotel in copenhagen, where the lobby is al l pol ished local rocks, the lounge and restaurants are walled by local plants, the f ireplace area is surrounded by reeds, and the reception is framed by a woodpile. Room furniture is made from ash, while furnishings and rugs ref lect the surrounding area’s hues.

Biophil ia’s successful marriage of sustainabil i ty and aesthetics is catching the attention of hotel architects on projects great and small. The recently re-bui lt 37-room slow horse ski resort in piancaval lo, italy has an irregularly angled roof and facades, designed so snow can pi le up and compact in certain places—perfectly insulating the property. when it thaws, water f low is directed away from public spaces, and the formation of stalactites is visual ly stunning.

A larger-scale example of how nature can simultaneously improve appearance and functional ity is the new Xi’an westin Museum hotel, which

takes a styl ist ic cue from the city’s huge fortress-l ike walls, with overhanging eaves. The hotel’s centrepiece is its large sunken garden, which introduces the elements of dayl ight and air into the bui lding. Yet the biggest tr iumph of biophil ia may be singapore’s pARkRoYAl hotel on pickering. The 29,000-square-metre project features sky gardens at many different levels, which are folded interstit ial ly into the

spaces between the hotel’s towers. from the inside, the sensory effect is of lush greenery almost entering the guest rooms. on street level, its architects say, the stack of undulating rock-l ike structures, fr inged with greenery copy the contours of Asia’s paddy-field landscapes. The hotel’s owner pan pacif ic hotels is opening other ambit ious projects in other cit ies throughout the region. - BF

BrAnDinG Gone WilDonce the scourge of hotel iers, hotels are now wooing

rock stars to win over a new generation of business travel lers. it’s yet another way for hotels to promote and grow their brands, creating often t imes surprising parternships.

Renaissance hotels, which recently struck a deal with promoter AEG to hold concerts at some properties, is also hosting events at music festivals l ike sXsw in Austen, Texas and the washington Dc Jazz festival. Renaissance marketing executive Dan Vinh says these activit ies can boost brand

awareness while giving “guests an opportunity to experience a cultural event off hotel property”.

The last few months have seen a welter of off-premises activity, with hotel aff i l iat ions ranging from condos and golf clubs to picnic f irms and dog parks. while some hotels have t ied up with airport lounges—like hilton with priority pass and fairmont with lounge club—others are taking this a step further. four seasons just opened a lounge at honolulu international airport and Mandarin oriental is exploring its own freshen-up lounges at some sticky destinations. however, no one’s l ink with air travel is stronger than four seasons, whose ‘air cruises’ begin next year. - BF

PARKROYAL, Sky Gardens, Singapore

13

cONcIERGE

1/ NIcK TROUBETzKOy, OWNER Of JADE MOUNTAIN, ST lUcIA:“our celestial Terrace was bui lt mainly as a place to admire the piton Mountains but has become the most versati le part of our resort—it is used for sunset cocktai ls, private dining and now there are complimentary yoga classes there every morning.”

2/ DEBRAH DHUGGA, GENERAl MANAGER DUKE’S HOTEl, lONDON: “we turned the secluded patio behind our hotel into a private cigar lounge. smokers now have somewhere nice to relax and we can offer cognacs to accompany the cubans.”

3/ JEAN-clAUDE MESSANT, GENERAl MANAGER, HOTEl MéTROPOlE MONTE-cARlO: “odyssey, our new outdoor space created by karl lagerfeld, which features a swimming pool and Joël Robuchon’s third restaurant within the hotel. we can now offer the best in alfresco dining and wellbeing in Monaco.”

4/ yAN VAcHER, GENERAl MANAGER, GRAND HôTEl DE BORDEAUX & SPA:“our ‘night Beach’ concept. The panoramic terrace has tradit ional ly served as an extension of the spa during the day, but since the creation of the rooftop bar in summer 2012, we have been able to truly maximise this space in the evening.”

5/ ROBERTO PAyER, GENERAl MANAGER, WAlDORf ASTORIA, AMSTERDAM:“from a structural as well as an aesthetic standpoint, we had to take such meticulous care in restoring and modernising the six 17th- and 18th-century canal-side houses in which the 93-room hotel is housed, while ensuring that the hotel meets modern sustainabil i ty standards. we think it has exceeded al l expectations.”

6/ zOE JENKINS, GENERAl MANAGER, cOWORTH PARK, BERKSHIRE, UK:“The t ime and money that has gone into our 240 acres of grounds means they offer a r ich range of interest for guests, from high octane polo f ields managed by Guards polo club, to the more bucolic wild f lower meadow, croquet lawn and sunken garden.”

7/ DEAN WINTER, GENERAl MANAGER, THE UPPER HOUSE, HONG KONG:“we love The lawn, our new outdoor secret garden on level 6. outdoor space in hong kong has always been a novelty. it is somewhere very special for our guests to enjoy food and drink.”

8/ KIT HEMP, cO-OWNER, HAM yARD HOTEl, lONDON:“The hotel is bui lt around a tree-l ined pedestrianised area with a Tony cragg sculpture. soho itself is always very grey, so it was wonderful to be able to plant f ive large oak trees in the middle of the city.”

9/ ROBERT REcHTERMANN, GENERAl MANAGER, cONRAD NEW yORK:“The hotel was the very f irst lEED Gold new construction project in an existing bui lding in new York. This t it le was achieved partly because of our green roof and chef’s roof garden. we’re pleased with the huge success our rooftop bar loopy Doopy, which offers great views of the hudson River and statue of liberty.”

WHAT IS THE MOST IMPORTANT INVESTMENT yOU HAVE MADE (OR WOUlD lIKE TO MAKE)

IN THE HOTEl’S EXTERIOR?coMpilED BY: BOyD FARROw

tHe Question

1414

liz McGrath is the only woman in the world to own three Relais and chateaux hotels, but she became a hotelier by accident. Throughout her long and happy marriage to Gerald McGrath, a prominent f igure in the recording industry, her interest in luxury boutique hotels was only as a guest. But when Gerald died suddenly, almost 30 years ago, part of

liz’s inheritance was the old lookout hotel – a ‘one-star dump‘ in plettenberg Bay on south Afr ica’s East coast. instead of doing the prudent thing and sel l ing it, liz sank al l her energies into transforming it. That dump is now The plettenberg, which stands alongside The cellars-hohenort in cape Town and The Marine in hermanus to form The collection by liz McGrath.

BEST ADVICE“The plettenberg became my therapy. Gerald and i had

bought it together as a fun project, and i didn’t want to simply sel l i t and move on. for inspiration i turned to the Relais and chateaux hotels Gerald and i had holidayed in throughout our marriage. The emphasis on history, on beautiful things, on excel lent food and a ‘sense of place’ left a lasting impression on me and gave me something to aspire to.

Gerald and i visited two or three of these hotels every year, and although there’s a l i tt le bit of al l of those places in my three hotels, one establishment real ly stands out. peter and christ ine smedley, who owned the splendid ston Easton park near Bath, were vaguely related to me, and this connection al lowed me a behind-the-scenes look at the workings of a boutique hotel. The smedleys showed me that ‘small is special’, and it is credit to them that every single room in each of my three hotels is decorated differently.

But, i soon learned that running hotels is not only about decorating rooms, preparing dinners and servicing guests’ requests. Balancing the books is vital to the success of any business, and hotels are no different. in this sphere i rel ied heavi ly on the advice of my late husband who impressed upon me that any absentee owner needs a strong f inancial company to oversee their business. i’ve used the same accounting f irm for over thirty years, and although i understand more about balancing the books now than i did when i started out, it is st i l l very reassuring to know that someone else is watching out for the bottom l ine.

A few years after The plettenberg opened, one of the directors of the Relais & chateaux arrived unannounced. when he told me that my hotel could become a member of this select establ ishment, i was astonished, but i didn’t need long to consider his invitation. The Relais & chateaux has been one of the greatest supports throughout my career. They have helped me to understand that one can never stand sti l l in the hotel industry, even if one’s hotels venerate the past.

Recently, my greatest success has come through the transformation of my hotels’ restaurants. Because they’re al l semi-rural, they needed something which would make them

stand out. i set out to f ind a chef who could achieve this, and in this mission i once again rel ied on the advice of my late husband who l ived by the mantra “You are only as good as your staff.” My Executive chef, peter Tempelhoff, is the embodiment of this mantra, and his cooking has real ly put our hotels on the world map.

perhaps the greatest vindication i have ever received was when we hosted the annual Relais and chateaux banquet at The cellars-hohenort in 2010. Raymond Blanc arrived earl ier than expected and asked if he could have a tour of our kitchens. with sl ight trepidation peter and i agreed, but we needn’t have worried. As he was leaving Raymond didn’t say much, but it meant the world to us. “Excel lent,” he said,

“keep it up.” After the dinner we received a standing ovation from the 40 Grands chefs attending, whose restaurants comprised a total of 72 Michel in stars. A year later peter was awarded the t it le of Grand chef.

Author Bio: Nick Dall is a freelance journal ist based in Cape Town. Most of his work is travel-related and has been published extensively both local ly and abroad. www.nickdall.co.za

THE BEST cAREER ADVIcE EVER REcEIVED By SOUTH AfRIcAN HOTElIER lIz McGRATHAs TolD To: NIcK DALL

cONcIERGE

16

i have never bui lt a dry wall in my l i fe and have some diff iculty tel l ing a dandelion from a daisy. nevertheless i do recognize that the “outdoors” of an hotel and/or restaurant is of vital importance to the success of the business. Most of the grandes maisons and palaces of Europe are renowned not only for their architecture but also for their sett ing and, in many cases, for their gardens. what these architects and landscapers real ised was that the “arr ival experience” is of the utmost importance. The impact of this experience was careful ly cal ibrated. Grand avenues were created to frame magnif icent palaces or teasing routes were designed to al low the end product, the bui lding, to be unvei led layer by layer.

with some notable exceptions in the resort business, it has been almost impossible for modern architects to re-create such grandeur, be it because of poor town planning or expense. nevertheless, the importance of the arr ival experience should not be forgotten. The architects of the past would never have al lowed the staff quarters, or the manager’s house, or the del ivery yard to be the f irst things that came into view. As far as they were concerned the front door was at the front, the back door was at the back, and the staff were, as we al l know, “below stairs” unti l cal led for.

i used to suggest to my hotel managers that they “go outside and look in.” natural ly, i discouraged them from becoming off ice bound and expected them to regularly patrol the public areas and f loors of their premises, meeting and greeting as many guests and staff as they could en route. But i also encouraged them to go outside of the bui lding and look at it as an outsider would, with particular emphasis

on the f irst impression it might project. it is, in fact, quite diff icult to view a bui lding for the “f irst t ime” when you get to see it every day (or night).

could that be your car that is parked so conveniently in the closest spot to the front door?, could that be your off ice window with the half-drawn curtains and the del ightful view of the back of your f i l ing cabinet, together with the miscel laneous objects that have, over t ime, fal len behind it? could it be r ight that the neon l ight from the luggage storage room glares into the eyes of al l arr ivals, day and night? could it be your doorman pocketing cash for secreting away cars without a parking t icket? could it be your front entry directional sign that is overgrown by a bush? You certainly won’t see any of these things from a comfortable seat in your off ice.

Going outside means more than just a quick walk around the garden picking up l itter; it means broadening your managerial approach to everything beyond your own walls. how often do you phone your own hotel, and how many rings do you endure before someone answers? how do they answer and what action fol lows? how many t imes do you try out your own website by making a reservation or looking for directions? how many t imes do you do the same to your competitors? how often do you count the l i t windows in your competitors’ hotels? Yes, there is plenty of information to be found “outdoors.”

sometimes the nuances of a welcome are very subtle; sometimes they are just plain stupid. last week i stayed in a four star “chain” hotel in the suburbs of a small french town. As i drove in to the parking area i noticed that the gates were open and a piece of tape was stuck over the entry phone. The pathway in front of the entry doors was paved with decorative, but uneven, cobbles. The “welcome,” just inside the lobby, was a supermarket-type trol ley invit ing one to transfer one’s own luggage from car to reception. it seemed rather obvious to me that shopping trol leys are not designed for the easy stacking of luggage and that their wheels are not compatible with cobbles. it also told me many more things about the experience i was about to have. surely an outside-looking-in manager would notice this? Remember, a hotel door is a ref lection of who l ives behind it.

Author Bio: Peter Venison is the author of ‘Managing Hotels’ and ‘100 Tips for Hotel iers.’ A 50-year veteran of the hospital ity f ield, he continues to work as a consultant to the international hotel and casino industry.

cONcIERGE

THE CONSULTANTTO REALLY SEE YOUR HOTEL, GET OUTSIDE

written by hospital i ty consultant: PETER VENISON

Amber Palace, Jaipur, India

18

Q&A Bill Heinecke

Q&A with

HOTELIER BILL HEINECkE

ThINk INg B Ig: Talk INg wITh ThE amErIcaN-BOrN ENTrEprENEUr aBOUT h IS

EvEr-E xpaNdINg hOSpITal IT y EmpIrE

An inTERViEw BY: RON gLUcKMAN

Hard work, financial struggles, setbacks, regional or

international crises are all part of doing business in today’s

world.

WIllIAM EllWOOD HEINEcKE is one of Asia’s most remarkable entrepreneurs. An American who grew up in Thai land (and a Thai cit izen), he started cleaning off ices and sel l ing advertising at a Bangkok newspaper as a teen; he was a mil l ionaire by the t ime he was 21. last year, forbes anointed him a bi l l ionaire on its Rich list.

At a t ime when contemporaries contemplate retirement – he’s 65 this year – heinecke remains intensely involved in al l aspects of Minor international public company limited (MinT), which employs more than 45,000 people in resorts, retai l and restaurants (1400 outlets in 20 countries). he launched

his f irst hotel in pattaya in 1978 and now has 108 properties across Asia pacif ic, the Middle East and Africa. his upscale Anantara brand is among the fastest-growing and most successful Asian-based chains.

heinecke l ives l i fe to the ful lest, racing cars, f lying planes and diving with sharks. But he also bel ieves in giving back. he’s written books for entrepreneurs and is an ardent phi lanthropist. Al l employees participate in an annual day of charity. nowhere has the impact been greater than with Thai land’s beloved elephant. Two of his properties – the famed four seasons Tented camp and adjacent

Anantara in the Golden Triangle share a massive elephant sanctuary. Each year, he hosts the king’s cup Elephant polo Tournament, which raises funds for and awareness of elephant protection.

19

Q&A Bill Heinecke

Hotelier International: When it comes to giving advice to aspiring entrepreneurs, you could write books – and have! But can you offer a few key suggestions?Bill Heinecke: Ultimately, it’s quite a simple formula: you need to seek out an opportunity or gap in the market, work hard, and take some calculated risks. nothing will be given to young entrepreneurs on a silver platter. it’s a competitive world, so you have to think on your feet and act fast when the time is right.

HI: In building your hotel empire, what has been the hardest part? BH: perhaps the hardest is finding the right people to join the journey. hard work, financial struggles, setbacks, regional or international crises are all part of doing business in today’s world and can all be overcome if you have the right people. we hear a lot about the ‘war for talent’, and it’s true; more and more, this is what keeps me awake at night. There is no easy answer to finding the right people. At Minor international, we place a lot of emphasis on sourcing the very best talent and then

ensuring that we retain them. in addition, i firmly believe that passion is one of the most important things to look for in any candidate, as anyone who is passionate about what they do really helps to ensure a successful business environment.Many of the people on the core team across the food, retail and hotel teams have been with the company for a number of years, and they are all very passionate about the business, passionate about the teams and dedicated to ensuring value for all our shareholders.

20

Q&A Bill Heinecke

it’s a competitive world, so you Have to tHink on your feet and act fast wHen tHe

time is rigHt.

21

Q&A Bill Heinecke

22

Q&A Bill Heinecke

HI: We know your resort business grows exponentially. Have there been any quantum leaps?BH: launching our first major property overseas definitely took the company to new levels. Anantara Dhigu launched in the Maldives in 2006, and it was a key stepping-stone to rapid international development in the Middle East, Australia, sri lanka, Vietnam and china. Today Minor hotel Group has 108 hotels in 14 countries – and there are more to come.international expansion was also a very strategic move for the group in that our portfolio is now spread across a number of countries, regions and indeed continents, which ensures that we can strike a healthy balance of opportunity and risk. creating a well-balanced portfolio of brands has also been key in the development of MhG –per AQUUM, Anantara, Elewana collection, AVAni and oaks provide a diverse hospitality offering, which is very appealing to today’s investors and developers.

Author Bio: Ron Gluckman is a journalist who contributes to Time, Travel & Leisure, Forbes, the Wall Street Journal, New York Times, Town and Country and Conde Nast Traveler. A resident in Asia for more than 20 years, Ron is currently based in Bangkok, where he is an enthusiast of elephant polo and elephant-print shirts.

HI: This may be like asking a parent to pick his favorite child, but which hotels stand out as personal favorites?BH: it is difficult, bordering on impossible to pick one single hotel. i appreciate different hotels for different reasons at different times. Anantara Golden Triangle remains a very special property as it was one of our first hotels, and the location and elephant camp remain truly special. Qasr Al sarab Desert Resort by Anantara in the liwa desert outside of Abu Dhabi is one of the most beautiful hotels in the world. Anantara kihavah Villas in the Maldives is surrounded by an incredible marine paradise that is truly nature’s paradise. The Elewana collection in Tanzania and kenya provided me with one of my most memorable family holidays. The list goes on… HI: Do your hotels aim for a particular style? BH: we have 5 key hotel brands, so each one has a distinctive look and feel. with Anantara, the architecture is primarily inspired by the destination. our hotels in Abu Dhabi are reflective of the rich Middle Eastern culture; our hotels here in Thailand are infused with the very best elements of the kingdom. This is part of the destination experience that is at the heart of the Anantara brand, and this resonates across city and resort hotels. it may not always be in the absolute architectural design, it may also be in the spa, or the restaurants.

HI: As a philanthropist how did you become so involved with and supportive of elephants?BH: we launched the king’s cup Elephant polo Tournament at Anantara hua hin in 2001, and it just keeps growing. More than Us$750,000 has been raised over the years, and the funds have been used to improve the plight of the Asian Elephant in Thailand and beyond. i feel that this is a great charity and something that i am very keen to support and promote, not only for the elephants, but also for Thailand.

kylpyhuonekalusteet - pesualtaat - WC-istuimetammeet - poreammeet - peilit - peilikaapit - hanat - suihkut

Vil leroy & Boch Gustavsberg Oy

Laippatie 14B, 00880 Helsinki,

p.09 32918811, [email protected]

www.vi l leroy-boch.com

www.gustavsberg.f i

24

Q&A STEPHANE LLORCA

Q&A with

DESIGNER STEPHANE

LLORCA FOUNTaINhEad: USINg crEaT IvE waTEr FE aTUrES TO ENhaNcE hOTEl SpacES

An inTERViEw BY: SUzANNE wALES

25

Q&A STEPHANE LLORCA

Hotelier International: Who hires you? Architects or the property owners themselves? Stephane llorca: it’s a bit of both really. Many architects call us when they have a project into which they want to incorporate a water feature. They are generally not familiar with what is involved or how many different types of expertise are needed.

HI: for example? Sl: waterproofing, positioning, mechanical-electrical systems, civil works, finishes etc, putting all these together means a lot of interconnection between them. A project can fail because of a minor detail that hasn’t been taken care of. HI: That does sound complicated… Sl: water will reveal defects that the eye can’t see. so there is no room for error. working with water is extremely challenging because at some point it will be ‘out of control’. we carry out empirical calculations,

but you never know 100% what the result will be. for the four seasons project for example, even the smallest splash would have been unacceptable on the hotel’s marble floor. it could have caused accidents! Maybe even just opening a door at a certain moment could have affected the jets. so we needed to do a lot of testing first to make sure it was perfect.

HI: I don’t think many people realise just how tricky the process is..Sl: no, most people think it’s as simple as turning on a tap!

HI: What does the presence of water add to a hotel? Sl: it can totally change the atmosphere – and that’s a universal truth. we work all over the world and i can say without a doubt that everybody is attracted to water. it’s part of us, independent of our race or religion. it’s an instinctual thing.

HI: How does water stimulate our senses? Sl: firstly, the sound of water is very relaxing and in exterior projects can block out the sound of street traffic. Then you have the hypnotic visual image of moving water together with contact, or the fresh feel of water. HI: what would be the cost of a project like the four seasons, hangzhou? Sl: That project cost half a million dollars. we developed specific technology for it. we work with a company based in Toronto that made the special nozzles that ‘pop’ the water above the surface. They made a model in real size, then we went there to see that the splash was contained and all was working ok. Then the clients came to approve it. it was complicated, but it was a premium project.

STEPHANE llORcA is as quietly spoken and serene as the projects he creates: stunning water features for both the private and civic sector. started by his father

40 years ago in paris and now based in Barcelona, JMl water feature Design is one of only a handful of

companies that special ises in the f ield. llorca’s pools, jets and fountains have added h

2o to projects from the boards of Zaha hadid, norman

foster, shigeru Ban and other world-renowned architects. in terms of hospital ity projects, he is most

proud of the shal low, ‘popping water’ pond created for the lobby of the four seasons hotel, hangzhou.

26

Q&A STEPHANE LLORCA

HI: Would it be possible for you to create something beautiful on a small budget? Sl: we could produce something for say 2000 Euros, not including our fee. for that the client would get a more classical element, perhaps a pool with an arching jet and lighting. But it would still be a valuable asset. i don’t think you always need a ‘show’.

HI: What are some of the trends you have witnessed over the years in water feature design? Sl: Bellagio, the hotel in las Vegas, started a trend for ‘dancing fountains’; the biggest one has been installed in the Burj khalifa in Dubai. But these types of projects don’t interest us, we are more architecturally focussed. i am more interested in details and beautiful things that are very simple. for me, the water system of the Alhambra (the ancient Moorish palace in Granada, spain), in its simplicity, is the most beautiful project that has ever been built. And it remains contemporary. it is something that could just as well work in a hotel garden.

Author Bio: Suzanne Wales is an Australian writer, consultant and media professional based in Barcelona. Specialised in the luxury travel and lifestyle sector, her writing appears in publications like Wallpaper*, Vogue, Concierge.com and The Australian Newspaper. She is also the author of a plethora of first-edition travel and design books on Barcelona.

tHe sound of water is very relaxing and in exterior projects can block

out tHe sound of street traffic.

Havells Sylvania Finland Oy • Sirrikuja 3 A, 00940 Helsinki • Puhelin 09 5421 2100 • [email protected] • www.sylvania.fi

Lumiance LED-uutuudet

Beacon Minor LED

Instar Eco Kit LED kiinteä

Ascent LED Square

Instar Eco Kit LED suunnattava

Motto Trend LED

Start Panel LED

Optimo LED

Syl-Lighter LED neliö

Syl-Lighter 110 LED

Signo LED

Officelyte LED

Glace LED

Q&A Jeffery Beers

Q&A with

ARCHITECT JEFFREY BEERS

harmONIz INg NaTUrE aNd archITEcTUrE: gl aSS, mOdErN archITEcTUrE aNd T ImElESS

maTErIalS INTErSEcT IN BEErS’ hOSpITal IT y prOjEcTS

An inTERViEw BY: BOyD FARROw

Q&A Jeffery Beers

Jeffrey Beers has been designing hospital ity properties for almost 30 years. The American double-majored in architecture and glass-blowing at the Rhode island school of Design—studying with the glass art ist Dale chihul i—before a two-year fulbright scholarship with the legendary oscar neimeyer in Brazi l , studying the integration of glass and architecture. Beers joined i.M. pei & partners (now pei cobb freed & partners) and worked on several large hotel projects in southeast Asia, including Raff les in singapore. in 1986, Beers founded his own f irm, Jeffrey Beers international, which

has put its stamp on many acclaimed hotels, restaurants, nightclubs, shops, residences and off ices the world over. notable hotel projects have included: the mult imil l ion dollar makeover of the iconic fontainebleau Resort Miami Beach; The cove, the mult iple award-winning hotel component within the larger Atlantis resort in the Bahamas; and the intercontinental T ime square, with its glass-walled lush courtyard behind the lobby.

30

Q&A Jeffery Beers

31

Q&A Jeffery Beers

Hotelier International: looking back at all the hotel projects you have worked on, are there any signature looks or techniques that have emerged or particular materials that you find keep recurring?Jeffrey Beers: As a glassblower, glass has always been a passion of mine—and a material i like to integrate into projects in as many unique ways as i can. Throughout my career i have always preferred to use rich natural materials such as wood and stone, with beautiful graining, pattern and colour, and then to contrast these nuances with sleek, polished materials such as glass, or high-gloss lacquer and other mirrored surfaces. paying very detailed attention to the lighting of any space is also crucial. i also

enjoy playing with the scale of the space i’m working with to heighten the sense of drama. of course, when designing any hotel the most important thing to remember is the comfort of the guests. You want the surroundings to engage with the guests but they have to be comfortable.

HI: These days, with such a premium on space and such an accent on the natural, many hoteliers and developers are looking for clever ways to “bring the outside in”. Is there any practical advice you can share with those considering how best to do this?JB: Ever since my student days i’ve been interested in the overlap between interior and exterior space—the harmony of nature

and architecture. practically, for the best results in trying to achieve this you need to use materials with natural finishes and low sheen typically used in exterior application. These include wood such as teak with an oiled finish and textured stone, which help to give an indoor space the sense of outside. lighting is key as well. people are always attracted to the natural light, so it is important to maximise and control the natural light to enhance the guests experience in the space. when you are using unnatural light, rather than using downlights, you should always try to use low uplights as this give the sense of the outside. we often custom design lighting fixtures.

32

Q&A Jeffery Beers

HI: you are famous for using glass in lots of different ways, from the traditional to the ultramodern. How has new technology changed the way glass is used, and how is architecture enabling these changes?JB: Technology has actually advanced tremendously in recent years, which has enabled glass to be used in ways nobody had thought possible not that long ago. Glass plays a major role in design in many forms. one large-scale example of how glass is now being used as a decorative shell of an entire building is the forthcoming frank Gehry-designed headquarters for the fondation louis Vuitton, which is nearing completion. You can see how glass is being used to create a freestanding building and structural stairs at the Apple store on new

York’s fifth Ave. The desire of architects and designers to invent something new is helping to propel the glass industry forward at a remarkable speed.

HI: How is the changing way we live changing the design of hotel environments?JB: Designers and hotel developers are challenged now by much more knowledgeable and experienced guests. i have to be much more thoughtful regarding the guest and be guest-oriented in my design thinking. i have to pay much more attention to the functional needs of guests. it is fashionable for hotels to aspire to a seamless check-in, where guests walk in and just check in with their smartphone. i appreciate the experience of talking to

someone when you arrive. in my opinion, hotel experiences have to be memorable, comfortable and personal, unlike the more corporate and clinical environments of the past. Ultimately, this makes for a more rewarding design because you’re really designing with the ultimate and most personal guest experience in mind.

Author Bio: Boyd Farrow is a business writer and editor who divides his time between London and Berlin. Farrow has written about the hospitality sector for various international publications, including CNBC Business, the monthly magazine he edited until 2012, and he reviews hotels for several magazines in the US and Europe.

www.aitokivi .fi

C

M

Y

CM

MY

CY

CMY

K

34

Green spotliGht - Yao Noi’s six seNses

YAO NOI’S SIx SENSES

sUsTAinABiliTY is pART of ThE DnA AT This lUXURY REsoRT in soUThERn ThAilAnD

BY: RON gLUcKMAN

35


An ice cream bar may seem unusual at a f ive-star resort; l ikewise popcorn passed around at an outdoor cinema under the stars. And few, i f any, luxury resorts boast a chicken farm. Breaking the mold has been business as usual, and a large part of the appeal, for over a decade at the upscale but unconventional six senses.

This small, inf luential luxury chain based in Bangkok has created some of the world’s most talked-about and celebrated resorts, including soneva fushi in the Maldives – a mainstay on the world’s best l ists. while comfort and top-notch service typif ies six senses as much as quirky features, the f irm’s commitment to social and environmental responsibi l i ty has been a major attraction to its loyal fol lowing.

That’s readily apparent on the island of Yao noi, a Robinson-crusoe-style getaway in southern Thai land. no airports serve the rustic isle; guests arr ive by private speedboat from nearby phuket. The property features an eclectic col lection of deceptively rustic-looking vi l las tucked amongst lush vegetation, al l with private pools and the supreme pampering associated with six senses’ creed of ‘Barefoot luxury’.

no comfort is compromised, yet six senses reaches exemplary levels of sustainabil i ty. The resort was careful ly bui lt among existing forest, using lots of salvaged wood. lights are eff icient. water is recycled and purif ied for drinking. Much of the produce consumed by guests is grown in charming gardens on site. And the chickens not only contribute fresh, healthy eggs, but also munch kitchen waste, producing compost used for the gardens.

These are a few colorful aspects of the company’s matrix of environmental measures, standard to all its resorts worldwide. Every property has its own sustainability champion who not only coordinates chain policies, but also suggests new measures that work locally, and just might yield benefit for other resorts.

36


“i want things l ike this to come out of the box,” says Amber Beard, Vice president of sustainabil i ty at the Bangkok head off ice. “i want everyone to be involved, and share ideas. one person cannot do this. it’s about everyone buying in.”

Yao noi offers a wonderful showpiece. The t iny island has l imited fresh water, so the resort produces al l i ts own. six senses was a pioneer in switching from expensive (and highly profitable) imported bottled water to local ly produced water. This is stocked in recycled glass bottles, sold in the restaurants, with much of the proceeds going to off-site community init iat ives.

init ial ly wastewater was recycled in ponds, picturesque aeration providing basic treatment. Then, the resort started using EM (Effective Microorganisms) to purify the water, now reused around the grounds. “we save a lot of water, and money,” says pimjai Doungnate, who oversees sustainabil i ty and quality assurance at the resort.

Many resorts pay l ip service to sustainabil i ty but six senses has a comprehensive waste-to-wealth strategy. The aim is to constantly consider new ways of combatting waste, terming the effort a series of opportunit ies, rather than compromises. “There is this great misconception about

sustainabil i ty,” explains Beard. “people think that it’s going to be hard, and involve sacrif ice. That doesn’t have to be the case.”

she concedes there are costs, sometimes sizeable, but they can be offset by long-term gains. six senses sprouts in some of the world’s most prist ine locations. often resources are l imited, and environmental impact can be huge, compromising the serene ecology that the resort values so highly, and guests come to savor.

Thinking out of the box becomes essential in such sett ings. six senses Zighy Bay is in a remote part of oman, lacking virtual ly al l services; access is largely from Dubai. supplies come at great cost, r isk of spoilage and huge carbon footprint. six senses responded by renting land nearby to grow produce. They ship organic vegetables fresh to the table, with $80,000 savings in food costs annually, says Beard.

The benefits accumulate. “we’re always looking at new ways to do things better,” says Manish puri, general manager at Yao noi. “we don’t put a green f lag up. The guests know about this, and we do it for the guests, but we also do it for ourselves.”

37


Reactions, he says, are overwhelmingly posit ive. Guests tour the organic gardens with chef Anthony Reynolds, who says the resort produces 15 percent of its food, which is healthier uti l is ing fresh, local ingredients. Everything is visible, and shared, including a mushroom-shaped fairytale hut where guests can see how mushrooms grow.

Tours of the resort water plant are also popular, but the main attraction is often the chicken farm, a Yao noi innovation that could be adopted at other six senses. “Before we spent 50,000 baht (about $1600) per month for organic eggs,” says puri. “Guests can visit the chickens, pick up an egg sti l l warm, and give it to their butler for breakfast.

“This saves us money,” he says, “and it makes us different. we sti l l have gl itz and glamour, but a lot of people want nature, and to be in a sustainable sett ing. This makes business sense – it saves money and waste. But it’s also part of our DnA.”

38


39



YAO NOI’S SIx SENSES

Phone: + 66 (0) 76 418 500Web: www.sixsenses.com/yaonoiGeneral Manager: Mr. Manish Puri

Owner: Sustainable Luxury Hospital ity (Thai land) Ltd CompanyRoom Rates (Double Room): Pool Vi l las start at 16,875 Thai Baht

(about $525), low season Number of rooms: 55 Pool Vi l las

tHere is tHis great misconception about

sustainability, explains beard. “people tHink tHat it’s going to be Hard, and involve sacrifice. tHat doesn’t Have

to be tHe case.”

Yli 75 000 terveydenhoitoalan ammattilaista suosittelee aitoa TEMPURia

Valitse tutkitusti paras! Valitse elämäsi parhaat unet!

Certified Technology -leima osoittaa, että tuotteessa käytetty teknologia perustuu Yhdysvaltain

avaruudessa suorittamiin testeihin.

Certified Technology -leiman käyttöoikeutta ei ole kenelläkään toisella vuode- tai

patjavalmistajalla kuin TEMPURilla.

Valitse testivoittaja TEMPUR® TUTKITUSTI TYYVÄISIMMÄT KÄYTTÄJÄT

TYYTYVÄISIMMÄTKÄYTTÄJÄT

NUKKUMISENLAATU

LAATU TERVEELLISYYS SELÄN KANNALTA

SOPIVUUSALLERGIKOLLE

Useiden testien voittaja TEMPUR on arvostettu eurooppalaisessa 13 maan tutkimuksessa* ensimmäiselle sijalle ”yleisessä asiakastyytyväisyydessä” ja ”nukkumisen laadussa” – tutki-tusti tyytyväisimmät käyttäjät myös Suomessa! Taloustutkimuksen (Vuode- ja patjamerkit 2013) mukaan TEMPUR sai muita vuoteita ja patjoja korkeammat arvosanat seuraavissa tärkeissä valintakriteereissä: LAATU, TERVEELLISYYS SELÄN KANNALTA ja SOPIVUUS ALLER-GIKOLLE. Taloustutkimuksen mukaan TEMPURilla nukkujat ovat tyytyväisempiä vuotee-seensa kuin muun merkkisillä patjoilla nukkuvat!

*Perustuu yli 5000 uuden patjan juuri ostaneen henkilön haastatteluun Belgiassa, Espanjassa, Hollannissa, Isossa-Britan-niassa, Italiassa, Itävallassa, Norjassa, Ranskassa, Ruotsissa, Saksassa, Suomessa, Sveitsissä ja Tanskassa.

HOTELLI- JA PROJEKTIMYYNTI:

Tempur Sealy Suomi Oy JUKKA TUJUNENPuh. 050 545 [email protected]

TEMPUR VANTAA BRAND STORE Kauppakeskus Tikkuri 2. krsAsematie 4-10, 01300 Vantaawww.tempur.fi

PROFILES MEXICO DF’S DOWNTOWN HOTEL

lET’s Go DownTown: A 17Th-cEnTURY pAlAcE GETs A MoDERn MAkEoVER

BY: KATjA gASKELL

MExICO CITY’S

DOWNTOWN


44


Mexico city is one of the largest cit ies in the world. home to some 22 mil l ion people, it’s a dense urban area where space is at premium. nowhere is this more evident than in the centro histórico, the capital’s crowded historic centre. And yet it was precisely in this neighbourhood, with its uneven stone streets and crooked colonial bui ldings, that Grupo habita chose to open their fourth hotel in the capital, Downtown Mexico.

housed within a 17th-century palace, Downtown Mexico is a chic hotel, hostel, restaurant and retai l complex. it also boasts some of the best outdoor spaces in the neighbourhood: a terrace and pool deck with views over the historic skyl ine, a leafy open-air courtyard and an expansive green wall.

“The idea of Downtown was to preserve the colonial environment as much as possible but to mix it with contemporary and urban design”, explains the hotel’s General

Manager, Raul Tapia. “And that includes the outdoor space.”Ever since the group opened their f irst property, hotel

habita, in Mexico city’s upscale polanco neighbourhood in 2000, Grupo habita have accumulated an impressive col lection of boutique hotels and a reputation for innovative accommodations. Downtown Mexico is no exception.

original ly bui lt in 1670 as the private residence for the countess of Miraval le, the property became an exclusive hotel in 1850 and later a bank. it returned to a private residence in the 20th century and most recently it housed a number of jewellery stores.

in 2010 the property’s owner, carlos sacal, approached Grupo habita with the idea of bringing the bui lding into the 21st century. Architect Abraham cherem was awarded the task of transforming the 38,000-square-foot bui lding into a contemporary boutique hotel without losing any of its character. The renovation took two years and Downtown


opened its grand wooden doors in July 2012.“The bui lding is something of a magnet,” says Tapia.

“You see the magnif icent entrance from the outside and you want to come in and explore. we want people to discover not just the bui lding but the area as well.”

on the ground f loor guests are welcomed into an interior courtyard, a feature of spanish colonial architecture, only that this one is three-stories high. This main patio is home to the restaurant Azul histórico, the creation of noted Mexican cul inary star Ricardo Muñoz Zurita. padrinos, another popular restaurant, sits within a second, smaller courtyard.

Both courtyards bring the outside indoors; a large l iving wall covers an entire side of padrinos and a canopy of century-old laurel trees shades diners at Azul. These trees in turn provide the leafy fol iage for the lobby and breakfast courtyard on the f irst f loor above. There is an addit ional purpose to these patios, however. They al low natural l ight

and venti lat ion into the hotel, thereby lessening the need for art i f icial l ight and air condit ioning. This in turn reduces the hotel’s overal l energy consumption.

“Building regulations meant that we had to keep these courtyards,” says Tapia. “But they serve to create a great space.”

A handful of shops are posit ioned on the ground f loor, with further boutiques on a mezzanine level. Al l celebrate Mexican art, food and design and, although under a separate administration, they ref lect a similar style sensibi l i ty to Downtown.

The 17 luxury hotel suites are on the f irst f loor; six face the street outside and enjoy a small private balcony, and the remaining look onto open-air courtyards. The rooms possess a simple elegance with vaulted high brick cei l ings, white cotton texti les and ti led f loors. some rooms feature the original palace walls, carved from red volcanic rock, and others are painted a dark shade of grey.

46


hidden behind the main bui lding and with a separate entrance is a third courtyard. This was once the old servants quarters but today has been transformed into a hostel offering 78 designer sleeping spaces at affordable prices.

The highl ight for guests to Downtown, however, can be found on the third f loor. when renovating the bui lding, cherem added a steel deck to the roof to create what has become something of a trademark of Grupo habita hotels, a pool deck and terrace. And, much l ike the group’s other hotels in the capital, the outdoor space is packed at weekends with Mexico city’s young and fashionable.

“Everyone knows that Grupo habita hotels offer a fantastic environment at the weekends,” says Tapia. “however, there’s another reason that these large terraces have become a signature of the group. our hotels are small; Downtown offers just 17 rooms, so we need an addit ional revenue stream. our bar and terraces have proved both very popular and very successful.”

ABOUT THE AUTHOR: Katja Gaskel l is a travel writer who has written about every kind of hotel, from budget hostels for Lonely Planet to boutique boltholes for Mr & Mrs Smith. Currently based in Mexico City she is the co-founder of globetott ing.com, a website for adventurous family travel.

47

48


you see tHe magnificent entrance from tHe outside and you want

to come in and explore. we want people to discover not just tHe

building but tHe area as well.

49


DOWNTOWN MExICO

Address: Isabel la Catól ica 30, Centro, Cuauhtémoc, Distr ito Federal, Mexico

Phone: + 52 (55) 5130 6830Web: www.nobucaesarspalace.com

Manager: Raul TapiaOwner name: Grupo Habita

Room Rates (Double Room): US $195 (Queen) – US $345 (Suite)Number of rooms: 17

Advert51

NEW DELHI’S

LODHI HOTELTRAnsfoRMinG URBAn spAcEs inTo TRAnQUil RETREATs

BY: SHUcHI SINgH KALRA

52

PROFILES new delhi’s lodhi hotel

nestled in the heart of a bustl ing metropolis – the national capital, no less – The lodhi prides itself on its sprawling outdoor spaces and spellbinding landscapes, designed to leave a lasting impression in the heart of anyone who sets foot on its premises.

Designed by singapore-based architect kerry hil l , The lodhi is an inspir ing example when it comes to the effective and aesthetic uti l isation of indoor and outdoor spaces. Despite being a stone’s throw away from a busy traff ic junction and tourist hotspots, The lodhi looks and feels more l ike a plush country resort than a city hotel.

“we have a golf course r ight opposite the hotel so it made sense to strategical ly posit ion the verandahs so they open up to a green view,” says Robyn Bickford, one of the Joint General Managers. “The placement and orientation of the main bui lding is also a key factor when it comes to privacy and seclusion. The bui lding, in fact, encloses the open garden spaces in such a way that no city noises can penetrate through,”

luxury hotels in Delhi are a dime a dozen, but few offer the aura of tranquil i ty and seclusion that is the lodhi’s hal lmark. The luxury of space is a rarity in urban hotels; when it is present, hotel iers often choose to expand the bui lding

to accommodate more rooms. it makes business sense, but it takes away the openness of space and the serenity that makes one hotel sojourn stand out from the rest. The lodhi, with its sweeping lawns and elegant facades, seems expansive yet has just 40 rooms and 28 apartments.

The hotel’s sense of grandeur comes not from expensive materials, but from minimalism, intel l igent design, and an understated elegance. Right from the gardens to the guest suites, the openness of space is a constant. Rooms may be few in number, but each is bestowed with ample carpet area, a verandah, private courtyard and a f ive-feet deep plunge pool that has a step-well- inspired design.

from an architectural perspective, The lodhi is a harmonious marriage between the traditional and the modern. long walkways, spacious verandahs, reflective water bodies, intricate jaalis (ornamental stone screens) and sandstone columns are all classic features of Mughal architecture, but their interpretation, vis-à-vis design and functionality, is more innovative than imitative. of these, the use of jaalis is the most fascinating. Used extensively as a design element across the walkways and the lap pool, these are simply perforated masonry screens that are a common feature in historical monuments, particularly those from the Mughal times.

PROfIlES nEw DElhi’s loDhi hoTEl

despite being a stone’s tHrow away from a busy traffic

junction and tourist Hotspots, tHe lodHi looks and feels more

like a plusH country resort tHan a city Hotel.

53


“They offer privacy without making guests feel claustrophobic or isolated,” Bickford says. “Guests can see what is on the outside, but outsiders cannot see what is on the inside. This “purdah-l ike” effect is so reminiscent of the Mughal Era.”

not only do they keep the space airy, but in the evenings, the jaal is al low for the golden l ight to f i l ter through, lending a mesmerising aura to the hotel’s l ight sandstone façade.

The property is spread across seven acres of land, which has been cleverly landscaped with layered gardens and several ref lective pools. Trees, both old and new, dot the landscape, but there isn’t an element of randomness to be seen anywhere. from the placement of tree boxes to the f lowerbeds, the formal garden architecture is in perfect symmetry, which again is a defining characterist ic of Mughal design.

“formerly a government hotel, the land surrounding the property lay unused and bare,” Bickford explains. “when the site became avai lable for redevelopment, the makers decided to take ful l advantage of the sprawling property to create outdoor spaces that were both aesthetic and functional. The old trees, however, posed a chal lenge. The two-level parking

is underground, and the land above this had to be deep enough for the tree roots to spread. several mature trees were introduced to the property and are thriving. some of the older trees have a definit ive charm, and we often use their fruit for our seasonal dishes including achars (pickles) and murabbas (preserves).”

The lodhi is indeed an oasis of quietude that is poised to enthral l i ts guests with modern luxuries and creative use of architectural elements. As the architect kerry hil l himself puts it, “i think of our design for The lodhi new Delhi as being current, but f i l tered through a sieve of tradit ional values.”

Author Bio: Shuchi Singh Kalra is an international ly published writer and the owner of Pixie Dust Writ ing Studio, a small writ ing f irm servicing a global cl ientele. She is also the author of Done With Men, a romantic comedy, and several short stories that have appeared in anthologies around the world. Visit her at www.shuchikalra.com.

PROfIlES nEw DElhi’s loDhi hoTEl

54


NEW DELHI’S THE LODHI

Address: Lodhi Road, New Delhi 110003Phone: 0091-11-43633333

Web: www.thelodhi.comManager: Manav Garewal / Robyn Bickford

Owner name: DLF LtdSummer Rack rate for a double room: INR21000++

Number of rooms: 40 rooms and 28 apartments

Ratkaisu äänieristykseen kaksilasisella lasiseinällä• korkea ääneneristävyys perustuu kahteen eri

paksuiseen lasiin ja ilmaväliin• vierekkäisten lasien välissä on 4 mm avorako,

joka saumataan silikonilla tai saumalistalla• lasiseinään voidaan lisätä puinen ääntä eristävä

saranaovi, saatavana myös piilosaranoilla• laseihin on saatavana huomioraidat teippaamalla,

hiekkapuhaltamalla tai silkkipainatuksella• lasiin saa uutta ilmettä digiprinttaamalla kuvia ja

värillisillä laminointikalvoilla• käyttö esimerkiksi neuvottelutiloissa ja muissa hyvää

äänieristävyyttä vaativissa tiloissa

Ääneneristävyys: 66.2 sound control + 55.2 sound control laseilla Rw 43 / 44 dB (VTT 2014)

Enimmäismitat: korkeus 3000 mm, leveys 1500 mm, lasin pinta-ala 3 m2

INLOOK GLAZY DOUBLEINLOOK GLAZY DOUBLEÄäneneristys Rw 44 dB

inlook.�

56

PROFILES GLENEAGLES HOTEL

GLENEAGLES HOTEL

PERTHSHIRE, SCOTLANDhosTs of ThE RYDER cUp 2014 offER

UnRiVAllED lUXURY fRoM ThE insiDE oUT.

57


58


59


2014 has been a big year for The Gleneagles hotel. The resort celebrated its 90th anniversary in June then in september it plays host to the Ryder cup – a contest between the golf ing giants of Europe and America played out on one of its three championship 18-hole courses, the pGA centenary course designed by sporting legend Jack nicklaus. so longevity; world class status. how does a resort in one of the least populated countries in Europe retain its iconoclasm? The answer seems to l ie in an understanding of appreciation of bringing the outside in… and vice versa.

set in 850 acres of stunning scottish countryside, the 5AA red star resort is at the very heart of the nation, whilst remaining within easy reach of scotland’s two major cit ies, Glasgow and Edinburgh. Gleneagles has long been synonymous, not only with world class golf, but with an escape which offers outstanding hospital ity, luxury and tradit ional country sporting pursuits in a rural idyl l . indeed, even as it opened in 1924, it was described as ‘a Riviera in the highlands’ and ‘the eighth wonder of the world’. The former caledonian Railway company bui lt the resort, which has its own rai lway station just a couple of minutes from the hotel. Designed in the style of a french chateau, the sympathetic landscaping was inspired by the work of capabil i ty Brown, the celebrated 18th century landscape gardener.

This relationship between the hotel’s interior grandeur and the environment it inhabits, st i l l remains core to the Gleneagles’ experience. with 26 suites on offer amongst the 232 bedrooms, guests can be sure of spectacular views across the grounds and the surrounding perthshire countryside.

The hotel is home to four restaurants, each possessing its own unique character, but in each the emphasis is placed on offering their guests the best of fresh and local ly sourced produce which supports the local economy. not least of these is Andrew fair l ie’s renowned restaurant which has been awarded 2 Michel in stars; the only establ ishment in scotland to have received such laurels of excel lence. for after dinner relaxation, guests can retire to the Dormy clubhouse, where they can enjoy The Blue Bar. located within a courtyard which is accessed through the clubhouse itself, The Blue Bar is a unique al fresco experience, where guests can enjoy some of the world’s f inest cigars and whiskies. An indulgent outdoor/indoor space, the courtyard has a central gazebo and overhanging sai ls with a feature f ireplace surrounded by bespoke heated sofas. The whole effect is of a distinctive, sheltered outdoor environment, which is warm the whole year round, despite the sometimes unpredictable scottish weather.

60


Before embarking on more adventurous highland pursuits, guests can relax mind and body at the state of the art destination spa by EspA which offers a warm and tranquil atmosphere, including 20 treatment rooms, a vital ity pool l i t by f ibre optics to stunning effect, and a host of indulgent treatments. The hotel also offers guests, who want to take advantage of the indoors, access to an excit ing £5 mil l ion pound refurbishment of The club leisure complex which was completed in December 2013. As well as providing a gorgeous space to escape, relax and unwind, visitors can experience the quintessence of Gleneagles with an outdoor ‘Alpine onsen’; combining the look and feel of a hot mountain pool amidst the tranquil i ty of the highland landscape.

Undoubtedly some guests are content to enjoy the scenery from the comfort of the leisure faci l i t ies, but for many, the unique nature of Gleneagles’ sett ing and the sporting activit ies this affords is the true added value. over and above being awarded ‘Best Golf Resort in the world’, by the Daily Telegraph in 2013, its global prominence as a golf destination is reasserted by the accolade of hosting this year’s Ryder cup. Most f itt ingly it is widely bel ieved that the tournament had its beginnings at the hotel’s greens in 1921 on an unoff icial basis and from there grew into the present day competit ion, which to date, has only taken place in scotland once before. it is no surprise then, that golf at

61


Gleneagles is an unashamed pleasure and on the ‘bucket l ist’ for aff icinados. playing over the immaculate greens and fairways provides unrival led views of some of the most spectacular scenery in the world. consider a snapshot of playing on the pGA centenary course: whilst putt ing on the two-tier second green you are distracted by the lush panorama of the r ich perthshire countryside. As you move westwards over the next few holes, the rugged Grampians come into view on the r ight, then, distantly purple ahead, Ben Vorl ich and the mountains above the Trossachs…

The many sporting pleasures at Gleneagles also play to the location’s strengths. Gleneagles’ six brown and rainbow trout lochs provide the f inest f ishing for the expert seeking to extend their range - or for a wonderful introduction to the sport. Ghil l ies, employed by the resort, provide a f isherman’s knowledge of the water, some wry local humour as well as advice on the best tackle, f l ies and strategies for an unforgettable experience.

62


similarly, Gleneagles has a strong reputation as a venue for land based activit ies: Guests come from al l over the world to test their ski l l in shooting clay targets. novices are however welcome as resort ghi l l ies are on hand to give their best guidance. Alternatively, for those with less agrarian interests, off road driving at Gleneagles provides a test of ski l l in handling a four wheel drive vehicle over two of Britain’s most chal lenging, purpose-built off road courses. The courses were designed by some of Britain’s leading off road special ists to include ridges, gul l ies, steep gradients, ditches and water splashes with a variety of land and semi-amphibious vehicles.

The resort is strongly aware of the strong relationship between sport, animals and the land which offers guests access to both The Gleneagles Equestrian school - one of the largest training and examination centres for Brit ish horse society qual i f ications in scotland, where lessons and stabl ing are avai lable - and The Gundog school where, working with the school’s own dogs, guests learn how to handle a trained gundog, incorporating obedience, agi l i ty and handling.

To complete the picture, falconry and Archery are also avai lable to al l guests, with special programmes instituted for even the most junior guest.

63


Ultimately, Gleneagles retains its credentials as a world class hotel by recognising that what’s inside certainly matters to their guests, but it ensures that it embraces and invests in its natural beauty i f i t is to sustain the overal l appeal in the future. To that end, the resort has instituted a world-leading integrated ecological management plan which is designed to preserve and enhance the unmatched beauty and wildl i fe of the 850-acre estate. Gleneagles works closely with scottish natural heritage on al l developments within the estate, which has 20 areas designated as sites of scientif ic interest (ssis) and one site of special scientif ic interest (sssi). The resort has a Gold Award in the Green Tourism Business scheme,

and GEo (Golf Environment organisation) cert i f ication for its courses. They have their own biomass boiler, which provides an average of 70-80% of the hotel’s heating needs, and achieved zero waste to landfi l l status in January 2014. The resort also runs an init iat ive in col laboration with the ‘Big Tree country’ to help protect and sustain the beautiful countryside that provides such a breathtaking location for the hotel. Guests have the opportunity to pay a voluntary supplement, to be put towards re-planting and rebuilding perthshire’s natural woodlands.

64

PROfIlES GlEnEAGlEs hoTEl

ThE hARMonioUs MiX ThAT GlEnEAGlEs offERs, BoTh insiDE AnD oUT, sEEMs A fiTTinG TRiBUTE To ThE BEAUTifUl locATion inTo which ThEY hAVE BlEnDED. DoUBTlEss, ThE RYDER cUp

will wAnT To RETURn hoME AGAin.

GLENEAGLES HOTEL

Address: Auchterarder, Perthshire PH3 1NFPhone: 0800 389 3737

Web: www.gleneagles.comManager: Bernard Murphy

Owner name: DiageoSummer Rack rate for a double room: Approx. £555 per night

Number of rooms: 232 including 26 suites

66

LAST LOOK

Drawing on spray can and street art, hong kong’s J plus hotel by Yoo’s recent hk$10 mil l ion (Us$1.3 mil l ion) makeover takes to the street for inspiration and att itude, incorporating graff it i art into its new look from façade to furnishings.

As hong kong’s f irst boutique hotel and phil ipp stark’s f irst foray into Asia, J plus (formerly the Jia hotel) set the local standard for designer style. with its edgy, new look by design company Yoo, this urban retreat located in bustl ing causeway Bay maintains its funky wow factor among its mainly hip, young guests. A graff it i-covered exterior that includes a huge Renaissance-style portrait of a woman created by Graff it i4hire, sets the tone for the new look inside.

Graff it i , once the paint scrawl of abandoned buildings and brick walls, is now a must-have design element for hip hotels as gritt iness becomes new the cool. hipster hotels showcasing the work of street art ists include new York’s Ace hotel, with its lobby wall of 4,000 graff it i st ickers; Balt imore-based Brookshire

suites’ street-inspired lobby set off from elevators by a chain-l ink fence; luxury ME london hotel, with a nine-story graff it i mural; and Beij ing’s Grace Beij ing, with graff it i art scattered throughout the property. Graff it i art ists let loose can also be found in copenhagen’s hotel fox and san francisco’s hotel des Arts.

At J plus, the street-level lobby features gold chain curtains, f loor-to-cei l ing windows providing cinematic scenes, and a surreal mix of East and west. T inted glass panels inscribed with chinese motifs; a colour-splattered, tradit ional french-styled sofa; masterpiece paintings streaked over with paint; and large graff it i rugs al l vie for guests’ attention.

The 56 studios and suites, ranging from 380sqft to 780sqft, ref lect the vibrancy of the neighbourhood with bright colours and decorative elements l ike cei l ing graff it i and black-and-white photographs of local street scenes. it’s the urban version of bringing the outside in.

BY: PAUL EHRLIcH

sTREET sMARTGRAffiTi AnD EDGY URBAn DécoR GiVE A nEw fAcE

To honG konG’s J plUs hoTEl BY Yoo

67

J PLUS BY YOO

Address: 1-5 Irving Street, Causeway Bay, Hong KongPhone: +852 3196 9000

Web: www.jplushongkong.comManager: Vivian Chau

Owner name: CSI Properties Rack Rate for a double room: rate starts from HK$1500. but HK$3500 (Studio), HK$4000 ( Studio Plus), HK$5000 (Suite),

HK$5800 ( Studio Plus), al l subj to 10% svc charge.Number of rooms: 56

68

www.Hotelierinternational.com

HOTELIER INTERNATIONAL ISSUE 22

KIITOS SEURASTASI!

Toivottavasti lukuhetkesi ol i nautinnoll inen. hotel ier international finlandin seuraava julkaisu i lmestyy helmikuussa 2015.

otamme mielel lään vastaan palautetta osoitteessa [email protected] i . samaiseen osoitteeseen voit myös vinkata julkaisuun sopivista jutuista sekä t i lata l isänumeroita.

ki innostaako sinua näkyvyys tulevassa julkaisussa? ota rohkeasti yhteyttä t itt i [email protected] i

Mukavaa loppuvuotta toivottaenTitt i

foR DAilY inDUsTRY nEws, EVEnT cAlEnDAR, pREfERRED

sUppliERs & cAREERs

VISIT US ONLINE

AVAlABlE in

Magazine SCReen TableT

MObile DOWnlOaD PRinT

Editor Helsinki on yritysviestinnän ammattilainen.

Me kerromme tarinnanne kiinnostavasti ja puhuttelevasti oikeille kohderyhmille.

Jo useiden vuosien ajan olemme nostaneet suomalaisten

yritysten ja osaajien äänen kuuluville ja tuloksia on syntynyt.

Tarvitsetpa puhuttelevaa sisältöä sähköisesti tai painettuna, verkkosaitil le, esitteeseen,

mediatiedotteeseen tai haluat vaikka ostajan opas -kirjan, saat sen meiltä.

Ammattitoimittajat kirjoittavat ja visualistit laativat näyttävän ulkoasun

– kaikki helposti avaimet käteen periaatteella.

Haluatko tarinasi kuuluviin?

Ota yhteyttä, niin saadaan tarinanne lentoon. Valtteri Rantalainen, Editor Helsinki [email protected], p. 09 42412223 www.editorhelsinki.fi, www.editori.fi

VISIT US ONLINE

Tule mukaan Professionals-julkaisuun, joka ilmestyy BlueWings-lehden ohessa. Seuraava Professionals-lehti ilmestyy 27.2.2015. Tututustu näköislehteen www.editorhelsinki.fi/palvelut/opasjulkaisut

Ota yhteyttä ja varaa paikkasi!Valtteri Rantalainen, [email protected]. 09 42412223

Tavoita 303 000 kansainvälistä matkustajaa*

*Läh

de: F

inna

irin

Blu

ewin

gs –

lehd

en lu

kijo

ita 3

03

00

0,

EMS

200

9, P

äätt

äjäA

tlas

20

12

Tule mukaan Professionals-julkaisuun, joka ilmestyy BlueWings-lehden ohessa. Seuraava Professionals-lehti ilmestyy 27.2.2015. Tututustu näköislehteen www.editorhelsinki.fi/palvelut/opasjulkaisut

Ota yhteyttä ja varaa paikkasi!Valtteri Rantalainen, [email protected]. 09 42412223

Tavoita 303 000 kansainvälistä matkustajaa*

*Läh

de: F

inna

irin

Blu

ewin

gs –

lehd

en lu

kijo

ita 3

03

00

0,

EMS

200

9, P

äätt

äjäA

tlas

20

12

www.hidealite.fi


Advert72

Supplied as separate

artwork

ISSUE NO. 22 2014 THE OUTDOOR ISSUE

TH

E O

UT

DO

OR

ISS

UE

WW

W.H

OT

EL

IER

INT

ER

NA

TIO

NA

L.C

OM

ISS

UE

NO

.22

20

14

FINLAND EDITION

Luovia ratkaisuja, toimivia tiloja, kokonaisvaltaista projektinhallintaa ja joustavaa kumppanuutta. Kymmeniä edustusbrändejä kalusteiden, kankaiden, seinä- ja lattiamateriaalien sekä valaisimien maailmasta.

Vallila toimii sisustajana erilaisissa julkitiloissa. Sisustuksen ammattilaiset, vuosikymmenten osaamisemme ja luovuutemme ovat käytettävissäsi. Räätälöimme ratkaisut, jotka luovat lisäarvoa liiketoiminnallesi. Meille kaikki tilat ovat Vallilaa vaille valmiita!

www.vallilainterior.fi

Vallila Interior - Luovat ratkaisut kaikkiin tiloihin


Documents

Finland edition 22