Discover the path Tim Weiland took to the GM role at The Alpina Gstaad and his philosophy on hotel management.
ADVICE FROM THE TOP
We address the most pressing issues for young hospitality professionals via exclusive interviews, in-depth interviews with experienced industry veterans. All your tough hospitality questions, answered by experts.
Rosewood Executive Chef Francisco Sanabria on how to fast-track a career in fine dining by working abroad
Executive Chef Francisco Sanabria on the pros and cons of travelling the world in your fine dining career
Mar Ors spills the beans on what it really means to be a catering manager
Working in high-end, large-scale events is a huge, daily challenge. From the technical facilities, to the food, to the decorations, well-traveled clients expect to be surprised at every turn, and it’s your job to make it happen. In this interview Mar Ors explains what...
Sustainability or AI: What will drive the future of hospitality?
Sustainability or AI: What will drive the future of hospitality? Sanjay Nadkarni is Director of...
Chef of the High Seas: “get out and see the world!”
Chef, DJ, entrepreneur - Alastair Gillott, Worldchefs Executive Chef Recipient, has seen and...
Life is a Kitchen, with Juan Sebastian Perez
Juan Sebastián Pérez’ life and cuisine are dedicated to reviving and honouring culinary identity....
QR Codes in Hospitality: Fad or Fixture?
Before the pandemic, you may have only encountered QR codes (Quick Response codes) when walking...
“It all came down to a slice of black bread.”
How a holiday in Russia changed Kevin Keating’s, Head Baker at Eataly NYC, life forever. Kevin,...