“ EMPLOYEES NEED TO SENSE PASSION FROM YOU . IF YOU DON ’ T LEAD
WITH PASSION THEN DON ’ T EXPECT YOUR EMPLOYEES TO DO THE SAME .”
THE INTERVIEW
is a new bar adjacent to the lounge , which has become a great center for local Parisian life . The way we distributed space has made the public areas very vibrant . But the bar has provided the greatest return , and the Brasserie , as well . H : How does a classic hotel like Le Bristol react to new technology ? DLC : We are very fond of technology as it improves communication . I have taken TripAdvisor very seriously for 10 years . When we started doing this , people said it ’ s not a palace-type of rating . I said , no , it is palace rating because it is direct consumer feedback . Awareness by hoteliers about customer feelings is far greater . TripAdvisor is a very good tool to address this . Everyone in the hotel is focused on it . I learned in my 20 years with Four Seasons to be consumer conscious . Technology gives us more direct access to clients and it forces hoteliers to step up their levels of service and awareness .
“ EMPLOYEES NEED TO SENSE PASSION FROM YOU . IF YOU DON ’ T LEAD
WITH PASSION THEN DON ’ T EXPECT YOUR EMPLOYEES TO DO THE SAME .”
H : Tell us about your other projects .
DLC : We have our hands full between São Paulo and New York . We also are focused on the re-launch of The Lanesborough in London and very excited about Villa Stephanie ( the spa in Germany attached to Brenners Park ), which opens in March with its 15 villas . It ’ s the largest spa in Europe and all about detox . We are also planning a major renovation at Palais Namaskar in Morocco .
– DIDIER LE CALVEZ
H : What else can you tell us about the New York development ?
DLC : It will have about 170 keys and 60 suites . There will be a very large bar , and we are working on the F & B concept . It will have a beautiful spa with direct access to a big 25-meter pool . H : What today drives your passion for the business ? DLC : When all is said and done , the most important thing is to have the chance in life to do your business at the highest level . We have the privilege to work with the best chefs , everyone having the passion for service . We must give working conditions for people that are excellent . We must be respectful of their lives , try to make it an opportunity for people to rise , and that is the greatest satisfaction as you look back at what your job is all about . H : What ’ s left for you to do ? DLC : I want the Bristol to be perceived as the best hotel in Paris – the most authentic Parisian hotel . The George V for a long time was perceived as the finest hotel in Paris , and I think the Bristol can lay a claim to being a major legend in the hotel industry , and I want the Bristol to further establish that legend .
I also want to make a hotel in Brazil the best in Brazil and make the hotel in New York a major statement for the collection .
The better place
Design : Barbara Schmidt
AMBIENTE FRANKFURT 12 - 16 FEBRUARY 2016 HALL 4.0 , STAND C41
INTERGASTRA STUTTGART 20 - 24 FEBRUARY 2016 HALL 4 , STAND D20
GULFOOD DUBAI 21 - 25 FEBRUARY 2016 HALL Z1 , STAND C41
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