FINE CRUISES ARE SYNONYMOUS with fine cuisine, and luxury cruise lines fine-tune dining programs with that in mind. From visits to local farms and markets to cooking schools where passengers fix their own repasts, the latest culinary trends at sea promise passengers a deeper immersion in what’s behind the menu.
Silversea Cruises provides a case in point. Silversea already offers up to 10 special culinary cruises a year, each featuring an onboard Relais & Châteaux L’Ecole de Chefs cooking school at no extra cost to passengers, but the cruise line is set to introduce an even more comprehensive culinary program. With the launch of the 596-passenger Silver Moon in August 2020, a new restaurant will hoist the flag of a new culinary program called S.A.L.T., which stands for “sea and land tastes.” S.A.L.T. enhances the experience of fine dining by focusing on local food production, procurement and preparation. Passengers will trace regional cuisines back to the source on shore excursions to the fields and markets where key ingredients are raised and bartered. Guests then savor the dishes of a just-visited destination in the S.A.L.T. restaurant and participate in lectures and cooking classes at the S.A.L.T. food lab, with local chefs on hand.
While Silversea uses shore excursions and a new restaurant to bring guests to the nexus of regional cuisines port by port, other luxury lines help passengers get an inside view of food preparation at sea. Seabourn, for example, offers a Shopping with the Chef program, limited to 30 participants, with market tours at select stops, where the ship’s chef writes up recipe cards for the dishes he will prepare. Windstar Cruises also offers its guests the chance to join chefs as they scour the local produce stalls, provide shopping tips and dish out ample fresh samples along the way.
Cruise lines have also begun to tailor their cooking school programs to foodies hungering to cook up their own meals at sea. The Culinary Arts Kitchen on Regent Seven Seas Cruises’ Seven Seas Explorer now features 18 cooking stations for passenger use, with instructions on preparing regional dishes and more (such as how to brew a proper British tea). And on two of its ships, Riviera and Marina, Oceania Cruises invites passengers to shop with its chefs in port and then prepare dishes themselves at fully equipped state-of-the-art cooking stations — a shore-to-galley tour de force for DIY foodies.
As luxury cruise lines expand their cooking classes and culinary shore excursions, they give their guests the means to transform any cruise into a culinary one that goes well beyond the usual treasure trove of specialty cafés, caviar and free-flowing Champagne.
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.