see them as integral elements or pillars of
our vision for what hospitality has to be. The
word hospitality comes from the Latin word
“Hospes”, which means “Host” and as any good
host would do, we take care of our guests by
giving them a full experience. Food happens to
be the center of how we humans socialize, it’s
the seed for societal relationships. It’s a very
primitive concept that we feel has been lost
all along the way. We see our hotels as social
platforms for human interaction, especially
in today’s hyper-connected world, one that’s
filled with overly disconnected humans. Our
F&B is crafted in very unique ways; each
location yields a different vibe and caters to a
specific crowd. We don’t believe in repetition
or standardization. Guests as well as locals like
places that exude a fresh hyper-local energy.
HOW HAVE YOU CRAFTED AN
EXPERIENCE THAT LOCALS AND
TRAVELERS DESIRE?
Every time we enter a new market we
spend a lot of time and energy studying and
researching that market and understanding
what works and what doesn’t work, what is
lacking and what is overly offered. Appealing
to locals has a lot to do with how you take what
works there and take it apart to understand
why it works, then putting those pieces back
together in a different fashion while infusing
your own personal touch is what makes that
same F&B concept suddenly feel sexy and
relevant again. Both, out of towners and locals
will appreciate a destination that can offer a
local flavor with a global touch.
WHAT ROLE DOES LOCAL PRODUCE
PLAY IN YOUR MENUS?
We are big believers in sourcing local,
sustainable products. This is represented in the
vendors that we tend to choose to purchase
from and the relationships we create within the
culinary community of a given region. We will
buy some of our produce and meats directly
from the local Farmer’s Market and will tailor
our menus to take advantage of that given local
produce. For example, we are currently working
on an ocean waterfront property and we wanted
to bring the traditional seafood recipes into
our menu. The fish is sourced locally and the
ingredients are seasonal as well. We want our
kitchens to be an evolving food laboratory
that’s ever changing with the seasons.
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