To head the global culinary innovation, strategy and execution for The Ritz-Carlton Hotel Co. and Bulgari Hotels & Resorts, the luxury hotel chains looked to Rainer Zinngrebe, whose illustrious career spans more than 30 award-winning years. Zinngrebe inspires Ritz-Carlton chefs globally to “cook with passion, relevance and with the cultural preferences of their guests in mind.” His leadership and influence can be found in kitchens around the world including the United States, Canada, China, Japan, France, Germany, Italy, the United Kingdom, Egypt and more.
Zinngrebe joined the brand in 2002, creating The Ritz-Carlton, Cancun Culinary Center, a recreational kitchen facility. In Cancún, he led the hotel’s two fine-dining restaurants to multiple AAA Five Diamond awards.
Prior to joining The Ritz-Carlton, Zinngrebe held multiple executive chef positions at hotels around Asia, including Mandarin Oriental, Kuala Lumpur; Sheraton Grande Sukhumvit, a Luxury Collection Hotel, Bangkok; and The Fullerton Hotel Singapore. He’s authored two cookbooks, Beyond Fusion and Small Bites Big Taste, and co-authored several others.
Under Zinngrebe’s direction, The Ritz-Carlton Hotel Co. earned 13 Michelin stars for 2016 across eight restaurants in six hotels in Asia and Europe, securing the hotel company’s reputation as a leader in culinary excellence and innovation.
What three go-to ingredients are always in your home kitchen?
It sounds basic, but besides the obvious salt, pepper, garlic and onions, I always have chicken stock, pasta and a good olive oil around — and some Parmesan cheese. Those few ingredients allow me to whip up a dinner for the family pretty quickly from a simple pasta dish to a risotto or a chicken noodle soup.
What’s your favorite season for cooking, and why?
From late spring to early summer, as it is probably the best season as far as ingredient availability goes, particularly the abundance of white asparagus, peas, wild mushrooms, fresh fruit and more. It’s really a chef’s dream, as you can have a lot of fun with many things that grow in that season.
Aside from your current position, what’s the best job you’ve ever had?
Wow, that’s a difficult one! I guess my entire career has been a series of wonderful jobs that allowed me to see the world, work with interesting people and learn about different cultures and cuisine. It is hard to pick one that was better than the other. I always say different jobs taught me different things — working in Korea taught me how to manage a large number of staff in a difficult cultural environment and made me a better leader, while working at La Tante Claire in London made me a better cook. Each position allowed me to learn, grow and experience, making me successful in my role today.
What’s the first meal you ever cooked?
I don’t remember the first meal I ever cooked, but it was probably a schnitzel and French fries at my parents’ pub at the age of 10 or 11. I do remember my first “event” I cooked all on my own, which was my parents’ 25th wedding anniversary when I was a second-year apprentice. I cooked a full buffet from scratch for about 60 people. It took me three days, and I was proud when it all came together and people enjoyed it.
As I arrived at the Air Canada check-in counter, the helpful staff directed me to the security checkpoint. Once through the line, and a bit strapped for time, I walked quickly to my gate, where an extremely kind concierge service member greeted me. She asked how my trip was and said she had been watching for me so she could assist me with boarding early to ensure a calm and easy departure. She assisted me earlier that week when I processed through security from Toronto to London, so it was nice closing my trip with a friendly face. She escorted me onto the plane and to my seat in the beautiful Signature Class cabin of the Boeing 787-8, introducing me to the flight attendant who would be directing cabin staff during my flight. I thanked the concierge for her hospitality throughout my journey.
Travel insurance comparison site InsureMyTrip ranked the best and worst U.S. cities for cleanliness, and Long Beach, California, is No. 1, rated the cleanest U.S. city. InsureMyTrip examined city- and state-level data on key categories, including hand sanitizer demand, restaurant cleanliness, quantity of recycling collectors, garbage disposal satisfaction, electric vehicle market share and pollution.
Meliá Hotels International announced the expansion of its ME by Meliá, Gran Meliá and Paradisus brands in 2021.
Though air travel slowed as airports temporarily closed and borders shuttered to stifle the spread of coronavirus, the airline industry — led by oneworld alliance member airlines — enacted enhanced protective measures to reduce risk and protect passengers.
Tropicana Las Vegas launched its first-ever Holiday in Paradise outside in Tropicana Plaza to help spread holiday cheer this year. Through Jan. 3, more than 25,000 lights will cover the corner of Tropicana and Las Vegas Boulevard, alongside a 20-foot Christmas tree and a tropical forest of 25 palm trees and Christmas trees. The free experience for all ages also includes a 10-foot-tall, live poinsettia photo wall, holiday music and a pop-up bar serving winter-themed cocktails, hot cocoa and more.
As more destinations around the globe reopen to travelers, we are ready to get back to one of our favorite activities. Join us over the next several weeks as we take you to places around the world saying #WelcomeBacktoTravel. Take a visual journey through Portugal with us.
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The first Six Senses in the Americas arrives early next year with the opening of Six Senses Botanique in Brazil. In the Mantiqueira area, 2.5 hours from São Paulo and 3.5 hours from Rio de Janeiro, Six Senses Botanique will sit amid 700 acres of lush, mid-tropical Atlantic forests.