BLLA Awards 2020 Winner

BLLA is pleased to present the Winners and honorable mentions for the 2020 StayBoutique Awards!

Boutique Business of the Year
WINNER: Palette by Peter J. Hemsley2nd PLACE: B David Levine

Boutique Hotel Design Project of the Year
WINNER: Zannier Hotels Sonop, Namibia
2ND PLACE: Nayara Tented Camp, Costa Rica
3RD PLACE: Asbury Ocean Club Hotel-Drawing Room, Asbury Park, NJ
4TH PLACE: Living Room at Shinola Hotel, Detroit, MI

Boutique Hotel Under 100 Rooms of the YearWINNER: Asbury Ocean Club Hotel, Asbury Park, NJ
2ND PLACE: The Alisal Guest Ranch & Resort, Solvang, CA
3RD PLACE: The Butler Hotel, San Luis Obispo, CA
4th PLACE: ARRIVE Hotel, Memphis, TN

Boutique Hotel Over 100 Rooms
WINNER: The Revolution Hotel, Boston, MA
2nd PLACE: The Betsy-South Beach, Miami Beach, FL
3rd PLACE: Ironworks Hotel Indy, Indianapolis, IN
4TH PLACE: Shinola Hotel, Detroit, MI

Boutique Travel Businesses-Travel Technology
WINNER: Vertoe, Luggage Storage Anywhere, Anytime
2nd PLACE: The Guestbook, A More Rewarding Way to Stay

Iconic Hotelier of the Year
WINNER: David Bowd, Owner, SALT Hotels
2nd PLACE: Paul McGowan, President & Founder, Study Hotels

Emerging Hotelier of the Year
WINNER: Chris Pardo, Co-Founder & Chief Development Officer, ARRIVE Hotels & Restaurants
2ND PLACE: Zachary Plutzik, Managing Director, The Betsy Hotel, Miami Beach, FL

Dani Boss Promoted General Manager At Red Lion Hotel on the River Jantzen Beach in Portland, USA

Dani Boss has been promoted to the position of General Manager, following her accomplishments as Director of Sales and Marketing for the Red Lion Hotel on the River. An 18- year veteran of the hotel, she has helped oversee the tremendous success of the Red Lion and its evolution into a premier riverfront convention hotel. As General Manager, Dani will continue to apply her keen sales and marketing skillset to all segments of the company, and will lead the hotel and team through a major multi-million dollar renovation.

Ms. Boss will play an integral role in the property's planned changes over the next two years. Dani will shift her duties to exploring new strategic opportunities to support the hotel's growth and reorganization.

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Carnival to sell 18 ships as demand sinks

Carnival Corporation has confirmed it will continue to shrink the size of its fleet as the cruise sector struggles to return from the Covid-19 shutdown.

In July, the company said it would dispose of 13 vessels as demand shrank.

The figure has now been increased to 18 – with Carnival planning to offer approximately 12 per cent less capacity next year when compared to 2019.

Noting all of the ships to be sold were older and less efficient, Carnival said the vessels had only produced three per cent of its operating income in 2019.

Also being older ships, Carnival added their disposal would improve the fuel efficiency at the corporation.

South Africa to reopen to international visitors in October

South Africa is preparing to reopen its borders to international travellers for the first time since March.

In an address to the nation earlier, president Cyril Ramaphosa confirmed the process would begin on October 1st.

The move comes as the country enters national lockdown alert ‘level one’ from Sunday, following a significant decrease in infections.

South Africa is currently recording an average of fewer than 2,000 Covid-19 cases per day.

Ramaphosa, however, said travel may be restricted to and from certain countries that are deemed high risk, with a list of these countries set to be announced in the coming days.

All international travellers will be required to present a Covid-19 free certificate dated no later than 72 hours within their date of arrival or quarantine on arrival.

P&O Cruises cancels all departures into 2021

P&O Cruises has confirmed a further extension in its pause in operations, with all sailings cancelled until early 2021.

All Caribbean cruises are cancelled until the end of January next year, while all cruises from and to Southampton are cancelled through February.

This is in addition to trips aboard Arcadia and Aurora, which have already been cancelled through to the end of their spring world cruises

P&O Cruises president, Paul Ludlow, said: “With evolving restrictions on travel from the UK, unfortunately it is necessary to cancel these itineraries.

The Emirates Culinary Guild announces third virtual competition winners

The Emirates Culinary Guild and USA Poultry and Egg Council have announced the winners of their third virtual cooking competition at an awards dinner.

“It was a great feeling to actually have the Chefs in the room again and see each other. The event was very well-organised, keeping social distancing in mind, keeping the space between the tables and on stage. I would like to thank the team, who organised the first actual event in six months. Even sitting two metres apart from each other and wearing a mask, it was amazing to be together again,” says Chef Uwe Micheel, President of the Emirates Culinary Guild.

The event was held at Jumeirah Creekside Hotel. The Winner of Class 1 – The Best Recipe by a Professional Chef was Htay Kyaw Aung from Anantara, The Palm.

The second place went to Hillary Joseph from Radisson Blu Hotel Dubai Deira Creek. The second Professional Category – Video (5 -10) minutes was won by Jaky Monsa Belel from Etihad Airways AD, and the second place went to Kajol Yadav from Caesars Bluewaters Dubai.

The Amateur Video category was won by Firdaus Noorain from Oman with her Butter Chicken. For Class 2, the Best Recipe by an Amateur was won by Supaporn Goldiewith for her Tom Kah Kai Chicken Soup.

Andrew Cuthbert, Chairman of the Emirates Culinary Guild praised the event, noting that due to the present restrictions, prize winners from Oman and Bahrain could not attend. He highlighted the participation of all GCC countries at the event.

Chef Micheel announced that there would be another Virtual Competition for next month.

Alex Beaumont Appointed Executive Chef At Cheeca Lodge & Spa in Islamorada, USA

Alex Beaumont joins the Cheeca team with an extensive background in hospitality that spans over 25 years with leading companies including Marriott and Waldorf Astoria. Beaumont is a five-time winner of the Key West Master Chef competition and holds training in classic French cuisine with depth knowledge of western styles. Before joining the Cheeca team, Beaumont served as Complex Executive Chef at Casa Marina & Reach Resort Waldorf Astoria in Key West, Florida. In his role at Cheeca, Beaumont will oversee the management and kitchen at the resort's in-house dining, Atlantic's Edge, Mia Cucina, and Nikai Sushi Bar & Restaurant.

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Radisson Blu Dubai Deira Creek appoints executive assistant manager- Niccolo Rossi

Niccolo Rossi brings over 14 years of hospitality expertise as the newly appointed executive assistant manager at the Radisson Blu Hotel, Dubai Deira Creek.

Rossi, an Italian national, will be overseeing the entire operation of this heritage hotel, including 14 food & beverage outlets, 21 meeting venues, and 288 rooms.

He has been with the Radisson Hotel Group since 2009, with a strong expertise in food & beverage. He first joined the brand as part of the culinary pre-opening team at the Radisson Blu in Tripoli, Libya.

Rossi then worked in several RHG properties in Eastern Europe as Executive Chef and Director of Food & Beverage. His most recent appointment was at the 842-room Park Inn by Radisson Pulkovskaya Hotel & Conference in St. Petersburg, Russia, where one of his most notable
achievements was bringing significant growth in F&B profitability.

75 pct of Seychelles' hotel and guest house rooms certified COVID safe

Over 75 percent of the rooms in Seychelles' 418 tourism establishments have received safe tourism certificates and are in a position to welcome visitors, though not all of them are open, the tourism minister said.

Didier Dogley said about 4,700 out of 6,000 rooms at hotels, guest houses and self-catering establishments have achieved a COVID-19 certification.

Sybille Cardon, the chairperson of the Seychelles Hospitality and Tourism Association (SHTA), told SNA on Thursday that the number of certified establishments "is something positive and that we couldn't just pretend that we were going to reopen Seychelles and operate things as it was before COVID."

The tourism industry, the top economic contributor in Seychelles, an archipelago in the western Indian Ocean, came to a stop when the nation closed its borders to tourists amid the early days of the COVID-19 pandemic.

Since authorities decided to reopen Seychelles' borders to visitors, the tourism department has been working closely with health authorities to develop guidelines governing the operation of tourism businesses.

A safe tourism certificate is being issued to businesses that have trained their staff and met other public health criteria. 

"The training allowed people to know more about the virus. It was an eye-opener. It also reassured people that if they have a client who is positive with COVID-19 in the establishment that everyone will get sick. It does not mean that a staff who has a fever automatically has COVID. This process was and is important," said Cardon.

She added that "when you get certified, it is good for your establishment, clients and staff, and you are in a better prepared under the new normal."

KHOS™, a Lifestyle Concept by Rosewood Hotel Group

 KHOS™, the newest concept from international hospitality leader Rosewood Hotel Group, is pleased to announce the latest details of the brand's evolution since it was first unveiled in Q4 of 2017. KHOS is crafted to embrace today's modern lifestyle, reinventing the traditional idea of the business hotel. KHOS is designed specifically for a new generation of travellers for whom the conventional boundaries of work and play no longer exist.

Currently operating a hotel and a resort at two strategic locations in China, with additional properties opening in the near future; the brand's philosophy is underpinned by a distinct lifestyle orientation inspired by the energy, art, creativity, style and dynamism of the modern day. As the world continues to change in unprecedented ways, and with the ever-increasing demands of the digital generation, KHOS is well-positioned at the vanguard of a new era in business travel and hospitality.

"We created KHOS to cater to the needs of this new generation of travellers: people who are constantly on the move and crave places to stay that understand, mirror and support their dynamic lifestyle," says Sonia Cheng, Chief Executive Officer of Rosewood Hotel Group. "Our concept reflects the new priorities and preferences of this community and keeps pace with the continuing rapid evolution of digitalisation, while simultaneously pioneering new and safe ways of working."

An Inspired Solution for The New Generation

Derived from the Mongolian word meaning "pair", KHOS was inspired to encourage collaboration amongst creators, with properties encompassing exceptional ergonomic environments designed to inspire a global class of change-makers. Whether entrepreneurs exchanging ideas, business teams building common ground, or couples, families and friends strengthening their emotional ties through shared experiences, KHOS invites local residents and international travellers alike to come together to explore, innovate and recharge against a backdrop of vibrant cultures and communities. To this end, the concept's unique combination of benefits and functions serve as a convergence of the best aspects of business hotels, lifestyle hotels, social clubs and communal workspaces, amounting to an ecosystem of services perfectly tailored for modernists in today's lifestyle as they switch effortlessly between work and play.

India Hotel Market Review – H1 2020 by Horwath HTL - Revenue Loss for Mar - Jun - Rs. 8,000 crores

The revenue loss for the March to June period is a massive Rs. 80 bn (Rs. 8,000 crores); this loss could likely increase by 180% to 200% when non-chain hotels are also included in the estimation.

Celebrity Chef Gordon Ramsay Set To Open New Cookery School In England

The report states that Ramsay is planning to open a new cooking school next year in Woking, Surrey. According to The Sun, Gordon Ramsay is planning this new venture to give space and opportunity to the budding chefs to grow their talent.  It is expected that the new cooking school will have an industry-leading facility so as to give the opportunity to anyone irrespective of their age to shine their cooking abilities while having some fun in the cooking classes. It is said that the students would also get to work in restaurants under Gordon Ramsay's portfolio and at the end of their class, they will also get a guaranteed job as well. 

Ritz-Carlton Ras Al Khaimah, Al Hamra Beach appoints new executive sous chef, Jeremy Degras joins after working with Marriott International

Ritz-Carlton Ras Al Khaimah, Al Hamra Beach has announced the appointment of Jeremy Degras as its new executive sous chef. He will be part of the team responsible for exploring new menu options, while maintaining the resort’s ‘island-inspired cuisine’. Degras will spend most of his time at the flagship Shore House restaurant, using a range of locally-sourced seafood in his dishes.

Degras has previously held culinary positions in a number of hotels and restaurants globally including; Scape Lounge Restaurant & Terrace in the Burj Al Arab, Restaurant Le Quartier Gourmand, a Michelin-starred venue in Tournus, France and the two-starred restaurant, Monte-Carlo-Bay Hotel in Monaco. He leaves his previous position in Marriott International’s Grosvenor House Luxury Collection’s Siddharta Lounge.

“We are delighted to welcome chef Jeremy Degras to our team. He will be leading a vibrant culinary team and working with them to enhance the property’s dining portfolio to create memorable dining experiences for our valued guests”, said Tracey Oliver, general manager of The Ritz-Carlton Ras Al Khaimah, Al Hamra Beach.

German hospitality industry still far below pre-crisis revenues

The German hotel and restaurant industry in July further recovered from its slump caused by the coronavirus pandemic, but sales were still down more than a quarter when compared to pre-crisis levels, the statistics office said on Tuesday.

Revenues were up 21.9% month-on-month in real terms when adjusted for seasonal effects and declined by 26.8% versus July 2019, the office said in a statement.

Catering companies were hardest hit with a decline of 41.9% on the year.

The sector was essentially shut down in March as Germany’s 16 states introduced wide-ranging distancing measures to slow the spread of the pandemic.

Some restaurants temporarily closed while others switched to take-away services to stay afloat. Hotels were hit by a slump in leisure travel and cancelled trade fairs and congresses.

Reporting by Thomas Seythal; Editing by Andrew Heavens

The Portfolio Club locks in £76.5m deal to develop new lifestyle brand hotel concept in London

The Portfolio Club is to develop a new lifestyle hotel concept in central London after acquiring an expansive block in Covent Garden for £76.5m.

The Portfolio Club is a joint venture between pension fund APG and real estate investment advisory London Central Portfolio, which was launched last year to create the new hospitality brand in prime central London locations.

The deal to acquire the freehold island site Wellington block on the south east corner of Covent Garden from Capital & Counties Properties PLC, is the second step towards this ambition for The Portfolio Club.

Lebanese American chef launches Dubai cloud kitchen | Dayma by Bethany Kehdy features dishes from her best-selling cookbooks

The vegetarian-friendly menu will focus on seasonal and sustainable ingredients and is available on all major food delivery apps across the emirate.

Lebanese American chef Bethany Kehdy has launched a new Levantine cookhouse for delivery-only in Dubai.

The cloud-based kitchen service, Dayma, will be offering up a range of Kehdy’s signature dishes from the bestselling cookbooks including Kalbid’s rice kibbeh, aubergine, sfiha stars, prawn sambusek, carrot mutabal, and more.

Kehdy is known as the author of The Jewelled Table and The Jewelled Kitchen cookbooks, and was the founder of Taste Lebanon.

Kasra Moshkani Named Head of Business At OYO Hotels & Homes, USA

OYO Hotels, one of the world's leading hotel chains, today announced that Kasra Moshkani has been named as its head of business in the United States. Moshkani, who has overseen OYO's Eastern US business as Region Head since October 2019, will lead the US business, with support from Abhinav Sinha, who will focus more on his role as Global COO of OYO Hotels & Homes. Kasra took on this new role starting September 1, 2020.

An entrepreneur at heart, Kasra holds over 15 years of experience in building companies centered around innovative ideas and has market expertise in general management, operations, strategic planning, corporate finance, and investing. He has an analytical approach toward problem-solving which is also embedded in OYO's DNA as the company offers tech-driven solutions to transform the global hospitality space. His past tenures include Uber Technologies, Grail Partners & Advisors, and MyClean. He also co-founded HireBrite, an HR-tech startup. A native of Miami, Kasra is an alumnus of Harvard University and The University of Chicago Booth School of Business.

Minor Hotels signs for new Thai wellness retreat

Minor Hotels has signed a partnership with M.K. Real Estate Development to launch RAKxa Fully Integrative Wellness and Medical Retreat.

It is hoped the ground-breaking development that will cement Thailand’s position as a world-class medical wellness destination.

VitalLife Scientific Wellness Centre, a subsidiary of Bumrungrad International Hospital, is a third partner on the deal.

Launching in December, RAKxa was conceived as a fully sustainable medical wellness retreat within Bang Krachao on the Chao Praya River in Bangkok.

The concept, at the crossroads of science and tradition, aims to deliver bespoke healthcare in a relaxing environment.

Dubai Tourism closes four establishments over health and safety violations

The Department of Tourism and Commerce Marketing (DTCM) has closed four establishments, suspended the permits of 14 others and issued warnings to 19 more companies for failing to enact proper COVID-19 precautionary measures.

DTCM said the establishments and companies did not put measures in place across all tourism touchpoints, though left out the names of those penalised.

The department stressed that its list of precautionary measures are needed as part of the emirate’s strategy to restart various sectors in a phased manner and eventually bring back normalcy. It added that its recent Safe Travels stamp given by the World Travel & Tourism Council reinforces the importance of these efforts.

The news comes days after DTCM announced that 90 percent of the emirate’s hotels have been awarded the Dubai Assured hygiene stamp. Launched in collaboration with Dubai Tourism, the Department of Economic Development (DED) and Dubai Municipality, the stamp was rolled out in response to the ongoing coronavirus crisis. The stamp is based on the preventive protocols issued by Dubai’s Supreme Committee of Crisis and Disaster Management.

The H Dubai’s Mandara Spa wins Travel and Hospitality award

Mandara Spa has been named the UAE’s Luxury Spa of the Year 2020 at this year’s Travel and Hospitality Awards.

The Travel & Hospitality awards is a global recognition programme for the travel industry recognising the best hotels, tour operators, experience providers, spa & wellness facilities, restaurants, and technology and innovation companies for long-standing customer satisfaction.

Sophie Blondel, General Manager of The H Dubai says: “This award is a remarkable achievement and is a recognition of the dedication of our team of highly trained therapists. We are very encouraged by the award and will continue to deliver outstanding service that enables our guests to stay relaxed and rejuvenated.”

Mandara Spa at The H Dubai has 10 treatment rooms including two couple suites, steam rooms, sauna chambers, experiential rain forest showers, whirlpools, relaxation lounges, fully equipped changing areas with private changing rooms, and a dedicated retail area.