Chef Rudi Scholdis has cooked alongside some of the top names in the culinary industry — Alain Ducasse, Charlie Trotter. He’s prepared meals for some of the world’s most famous names — Queen Elizabeth, Bill Clinton, Benjamin Netanyahu and a bevy of Hollywood bigwigs. And, now, as culinary director for Silversea Cruises, he’s bringing the finest culinary program at sea to travelers much like you.
The Belgian-born Scholdis cooked in various European countries before spending five years working in London hotels, including the iconic, 5-star Dorchester. As executive sous chef, he oversaw a 140-chef brigade, 10 banquet venues and five food outlets, including the award-winning Oriental Restaurant on Park Lane.
Now in charge of the dining venues and operations across Silversea’s eight vessels, Scholdis aims to continually raise the bar of culinary excellence on the high seas. Recently, Scholdis secured an exclusive partnership with Relais & Châteaux, in conjunction with Silversea’s L’École des Chefs program, to offer the only Relais & Châteaux cooking school at sea.
What three go-to ingredients are always in your home kitchen?
Wine — because I always drink wine when I cook, and sometimes I even put some in the food. All joking aside, I love to use wine to make sauces, cook stews and prepare other traditional family-style dishes.
Flour — I use all varieties. I built my home kitchen around an old, wood-fired bread oven, so I bake my own fresh breads every day.
Homemade condiments, chutneys, pestos and glazes — I have a big home garden, and the ingredients for these items are always in abundance. I have a cooking style I would describe as “condiment galore.”
What’s your favorite season for cooking, and why?
I’d say spring and summer, as vegetables and fruits are in abundance during those seasons.
Aside from your current position, what’s the best job you’ve ever had?
I was head chef at The Dorchester Hotel in London.
What’s the first meal you ever cooked?
I was 14 years old and went with my parents to a game restaurant to eat marcassin, or young wild boar. I enjoyed it so much, I wanted to replicate the dish for my friends. Since wild boar meat was so expensive, I used pork roast and marinated it for three days in wine, herbs and spices until it started to get the taste of game. To this day, my parents and friends still talk about the amazing meal I made.
Set to open in 2026, Rosewood San Francisco will be the last skyscraper developed in the downtown region for the foreseeable future. The projected 800-foot-tall property will host a hotel, residences, office and rental spaces. The brand’s third property in California will join Rosewood Sand Hill in Menlo Park, and Rosewood Miramar Beach in Montecito.
Since its prestige for attracting the world elite grew in the 1960s, Greece remains the go-to destination for glittering holidays. Each step of the journey is enrobed in luxury, from culinary traditions with the highest standard of execution and name-brand, high-end shopping to first-rate wellness locales and elite accommodations, like 5-star hotels, private villas and yachts.
It’s not even 9a.m. in the sleepy fishing village of Rawai on Thailand’s famous Phuket Island, but already the turquoise waters of the Andaman Sea swarm with local fishermen casting their lines and releasing their nets from the bows of rustic long-tail boats. The scents of lemongrass, incense and sweet pandan leaves season the air as the villagers slowly rise from their beachside bungalows to start their day. In just a few more hours, the fishermen will return with their catches, filling the stalls of the iconic Rawai Seafood Market with buckets of shellfish and displays of fresh filets. Visitors line up each afternoon for the catch of the day, selecting their fish with care before hauling their purchases across the well-worn road to the restaurants opposite the market to have the fish cooked for 100 Thai baht per kilo.
MMGY Travel Intelligence released findings from its 2021 fall edition of its Portrait of American Travelers survey. It revealed the vast majority of vaccinated and unvaccinated travelers are planning trips in the months ahead, but the types of trips are different.
The Global Business Travel Association’s (GBTA) Convention 2021 will be unlike any other convention before it, as we come together in person for the first time since the business travel industry drastically changed and look forward to rebuilding and reshaping the future. GBTA Convention 2021 will bring all of us together to learn from experts and each other, in-person at Orange County Convention Center in Orlando, Florida, Nov. 17–19. The safety of our attendees is our top priority. View health and safety protocols.
Airbnb.org is an independent non-profit organization dedicated to facilitating temporary stays for people in moments of crisis, sheltering those displaced by natural disasters, offering frontline workers a place to stay at the height of the pandemic and, now, helping Afghan refugees.
Italian hospitality brand AG Group announced an international collaboration with Hyatt Hotels. AG Group’s IL Tornabuoni, slated to open in Florence in October 2021, will be part of The Unbound Collection by Hyatt. The Tribune in Rome will become part of JdV by Hyatt in October 2021.
Without a doubt, the pandemic changed the role of airports in the travel industry. Hamad International Airport’s role evolved in many ways since the pandemic hit. Now, more than ever, airports are responsible for creating a secure passenger experience. As the gateway to Qatar and the world, the safety and wellbeing of staff and passengers has always been at the core of Hamad International Airport’s strategy.
Hotel diversity isn’t where it could be, but it’s a work in progress. Fueled with new energy that emerged from the racial reckoning of 2020, there’s more of a sense of urgency ... and with good reason. There’s plenty to do when it comes to diversity, equity and inclusion in the hotel industry.