THE MAGAZINE OF THE WORLDWIDE HOTEL INDUSTRY
EDITORIAL Jeff Weinstein , Editor In Chief 1.312.274.2226 E-mail : jweinstein @ hotelsmag . com
Ann Bagel Storck , Managing Editor 1.312.274.2209 E-mail : astorck @ hotelsmag . com
Nathan Greenhalgh , Associate Editor 1.312.274.2229 E-mail : ngreenhalgh @ hotelsmag . com
Dani Friedland , New Media Editor 1.312.274.2223 E-mail : dfriedland @ mtgmediagroup . com
Queenie Burns , Vice President , Design 1.312.274.2216 E-mail : qburns @ mtgmediagroup . com
Bert Ganzon , Senior Art Director 1.312.274.2227 E-mail : bganzon @ mtgmediagroup . com
Steve Vanden Heuvel , Senior Art Director 1.312.274.2218 E-mail : svandenheuvel @ mtgmediagroup . com
Michelle Villadolid , Freelance Design E-mail : mvilladolid @ mtgmediagroup . com
Bill McDowell , Vice President , Editorial Director 1.312.274.2201 bmcdowell @ mtgmediagroup . com
CONTRIBUTING EDITORS Mary Gostelow , Adam Kirby , Oriana Lerner
PUBLISHING Dan Hogan , Vice President , Publisher 1.312.274.2221 dhogan @ hotelsmag . com
INTERNATIONAL ADVISORY BOARD
Nakul Anand Executive Director , ITC Ltd ., Gurgaon , India
Stephen Bartolin Chairman and CEO , The Broadmoor , Colorado Springs , Colorado
Eric Danziger President and CEO , Wyndham Hotel Group , Parsippany , New Jersey
Geoffrey Gelardi Managing Director , The Lanesborough , London
Kirk Kinsell President , the Americas , IHG , Atlanta
Alex Kyriakidis President and Managing Director , Middle East and Africa , Marriott International , Dubai
Christopher Nassetta President and CEO , Hilton Worldwide , McLean , Virginia
Monika Nerger Chief Information Officer , Mandarin Oriental Hotel Group , Atlanta
Paul Sistare President and CEO , Atlantica Hotels International , São Paulo
Susan Terry Vice President Culinary Operations , Hyatt Hotels North American Operations , Chicago
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BOUQUETS
We are approaching the season when we give special thanks for our bounties , however big or small , and celebrate life in anticipation of an even better year ahead . It has put me in the mood to throw bouquets to hoteliers and hotel innovators .
I must start by congratulating this month ’ s cover boys , HOTELS 2013 Hotelier of the World award winners Paul Leone of The Breakers in Palm Beach , Florida , and Peter Borer , COO of The Peninsula Hotels , Hong Kong . Both gentlemen are extremely loyal and inspirational , as Paul has been working for the same property for 28 years , while Peter has spent 32 years completely committed to his Peninsula team , growing the company and loving every minute of it . While Paul came from a financial background he has more than earned his hotelier stripes , having successfully managed most every aspect of the business . In Peter , we have more of a traditional luxury hotelier who worked his way up the traditional route — and he has succeeded globally at the highest levels without today ’ s requisite MBA .
Based on the way hospitality leadership roles are evolving , perhaps Peter and Paul represent that loyal breed of hospitality leader we won ’ t be able to read about for too much longer . But for the time being , these two traditionalists are still considered among the elite , and to both of them and their contemporaries cut from the same cloth , I say , “ Long may you run .”
This month we also honor excellence in design , and I congratulate the
Gold Key award finalists ( p39 ), as well as the entire design-driven hotel community , which has more or less crumpled the hotel “ box ” and completely embraced lifestyle spaces — sometimes over-thetop and opulent and other times understated and efficient , but always inspiring . Design has turned today ’ s global hotel spaces into something they rarely were before — cool and aspirational . Hotel design has become part of a movement that sets trends and leads at a higher level with its growing ecological focus . I only hope it continues to make green look like the new black .
Last but not least , our “ Life in the Kitchen ” feature ( p51 ) inspires me to toss bouquets to the hard-working chefs with their sore feet . They also do what they do out of love for their craft and a passion to feed guests good and increasingly healthy meals . They could be working in independent restaurants , but so many of them told us they enjoy being a part of something bigger : an always living , breathing and evolving inn .
And that is the beauty of this business with hoteliers , designers , chefs and all the other characters providing food and shelter in spaces that have never been more exciting and interesting for guests and those who serve them . Bouquets all around .
Editor In Chief www . hotelsmag . com November 2013 HOTELS 5