OCTOBER 2022
Vol . 56 , No . 7
DEPARTMENTS
5 EDITOR ’ S DIARY Hail the opening GM
60 DESIGN Aman New York
70 TECHNOLOGY CRM
INVESTMENT
SAGE HOSPITALITY SEES NEXT SPACES
Sage SVP Dean Stambules talks to HOTELS about how the owneroperator is looking at integrated businesses with varied partners to create new opportunities . Plus , analyzing Aman ’ s $ 900M investment infusion .
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76 PRODUCTS
79 SUPPLY LINE
PERSONALITIES
CHEF AKIRA BACK
80 LAGNIAPPE
Randy Shimabuku , Four Seasons Resorts Bali
ABOUT THE COVER
How does ultra-luxury Aman ’ s out-ofthe-way resort feel and style translate to the world ’ s biggest market , New York City ? Take a look at Jean-Michel Gathy Denniston Architects ’ masterful design of the 83-suite Aman New York , complete with 22 residences . With hotel rates starting at US $ 3,200 and the penthouse selling for almost US $ 75 million , here is what the market-leading design looks like at the 26-story Crown Building on tony Fifth Avenue .
Pro-snowboarder turned three-time Michelin star Chef Akira Back recently opened his 20th restaurant and is getting ready to take over the F & B department at London ’ s new Mandarin Oriental . Obsessed about hotels , Chef Back talks to HOTELS about his approach in the kitchen and what he sees coming next .
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F & B
KING BREAKFAST
Yes , breakfast still rules for guests , but how hotels deliver the morning meal continues to evolve with service and menu approaches . HOTELS spoke to F & B leaders to find out what they are doing new and differently .
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Akira Back
4 hotelsmag . com October 2022