Vol. 07
Sitemap
welcome to our world
Hotels
Italy, Tuscany
Argentina, Buenos Aires
France, Provence
Thailand, Bangkok
Austria, Kappl
Restaurants
Great Britain, London
America, NYC
People
Roland Trettl
welcome to our world ....
that is the motto of our eMagazine
For this autumn issue, we have searched long and hard to
bring you an exclusive selection of special highlights and creative people from
around the globe.
The result?
An eMagazine packed full of treasures guaranteed to inspire and enchant.
Two of these gems are the Borgo San Pietro in Tuscany and the Château de Massillan in Province, a pair of luxurious hotels with a mixture of opulence, tradition,
style and elegance sure to wow guests from around the globe. Indeed, the very same
could be said of The Siam in Bangkok, where the Sukosol family of artists has set
new standards and created a brand new interpretation of the term ‘contemporary’.
One of my personal highlights is the interview with Roland Trettl, head chef at the Ikarus Restaurant in
Salzburg’s Hangar7. An individualist and freethinker, Trettl has proved time and time again his ability
achieve truly visionary goals. The menu for our chat included the latest trends in cooking, personal kitchen
favourites and why sommeliers are facing up to a brand new challenge.
Last but not least, we report as always on the latest restaurant openings, share top insider tips on the hottest
locations around the world, and even reveal where Mick Jagger and Kate Moss like to dine. You can keep a
secret, can’t you?
Kind regards,
Nadine Tschiderer
Director & Founder
WWW.WORLDHOTELBOOK.com
Hotels
around the globe
Italy
Argentina
France
Thailand
Austria
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Borgo San Pietro
Tuscany
Italien
Borgo Santo Pietro
The Relais Borgo Santo Pietro overlooks the enchanting Serena
Another popular room is the fresh and bright ‘Via del Pellegrino’
Valley, lying on the green hills of Siena, a short walk away from
(Pilgrims’ Route), which recalls the noble past of Borgo Santo
the picturesque village of Palazzetto. A small oasis of luxury, it
Pietro through the colours of the furnishings and the impressive
is: the ideal place for guests to escape from the stress of daily life
fresco depicting the epic journey of the pilgrims to Rome.
and devote themselves to relaxation and intimacy: in an exclusive
and romantic atmosphere. Its location is also ideal for visitors
An informal breakfast is served in the open, Victorian-style
interested in art and culture, with both Siena (35 minutes by car)
kitchen, where the Borgo Santo Pietro chefs are at guests’
and Florence (1 hour by car) situated nearby.
disposal and will be happy to make special dishes to order. The
dining room is used for both lunch and dinner. For those who
Despite the extensive renovation work carried out on this 13th-
would rather eat a light lunch, we recommend the poolside bar,
century villa, the building has retained the original characteristics
Particularly fascinating are the beautiful rose garden in front of
With careful attention to detail, the chefs give many traditional
the rooms, the avenue of cypresses that winds around the park
Italian recipes an international touch, using the herbs and
and the section in which herbs and organic products are grown.
organic products grown in the grounds of the villa. The renowned
The owners of the hotel, inspired by the new concept of hospitality,
wine cellar offers a selection of excellent Tuscan and international
enjoy pampering their guests with high-quality service in a
wines.
friendly, welcoming atmosphere.
Photos & words:
Each room is inspired by a different theme. For example, visi-
www.charmingtuscany.com/de/borgo-san-pietro
tors can choose to stay in the ‘Giardin dé Fiori’ (Garden of
www.borgosantopietro.com
Faena Hotel
Buenos Aires
Universe
Buenos Aires’s Faena Hotel + Universe is unafraid to make some
and the red velvet Cabaret is an old-fashioned music hall straight
big waves, as much for the ambition of its universe-spanning
out of a David Lynch picture.
concept as for its design, courtesy of a rather familiar name:
Philippe Starck.
The Bistro is more typically Starck, in Kubrickian white with
red accents and unicorn heads mounted on the walls, serving an
Faena is an entirely more serious-looking place, on the
international cuisine with plenty of that storied Argentine beef.
gentrifying Puerto Madero Este waterfront, converted from a
grain warehouse made from imported Manchester bricks, with
And if you wish to venture outside the Universe to one of Puerto
Madero’s many hot restaurants and nightspots, just call your
imperial style, at once more grand and more passionate than
Experience Manager (we used to call them concierges) for a
most of Starck’s earlier, lighter hotel spaces.
comprehensive list of recommendations.
And what a universe it is. The facilities live up to the billing,
Photos & words:
comprising not just the must-haves (two restaurants, spa and
www.tablethotels.com
swimming pool, complete with poolside bar) but some delightful
www.faenahotelanduniverse.com
extras as well, including an art gallery and a gourmet market. The
‘School of Good Living’ offers classes on dance, cooking and wine
Château
de
Massillan
France
What a castle!
That is the automatic reaction of most visitors when entering the
Château de Massillan. The current owners, Peter Wylly and Birgit
Israel (head of the internationally renowned interior design company
Birgit Israel Interiors, based in London) have renovated the building
with incredible attention to detail, yet without removing anything of
Originally built in the 16th century as a hunting
lodge for Diane de Poitier, the legendary mistress
of Henry II, the Château de Massillan today
showcases the best of French lifestyle with its
authentic castle atmosphere and 10 hectares of
grounds, including a pond, a swimming pool, a
herb garden and mighty trees.
its raw beauty. The unique architecture is elegantly emphasised by
a combination of antiques, modern furniture, opulent materials and
spacious rooms.
location to relax in the heart of Provence. The on-site restaurant serves
exquisite dishes inspired by recipes and traditional cooking from the
local region, including herbs and vegetables from the castle’s own
garden. Around eight hectares of the former hunting grounds are
today used to grow wine.
Photos & words:
www.chateau-de-massillan.com
The
Siam
Hotel
Thailand
The Sukosols from Bangkok are a talented family. Mother
He loved boats and bought the area of land next to the Chao Phraya
Kamala is a passionate singer and gives concerts, just like her
River that is now home to the hotel. With the help of the whole family
daughter Marisa. As for son Krissada, a movie actor and rock
singer, he is currently in the process of realising his lifelong
resort whose art deco touches are reminiscent of Bangkok’s golden
dream with the recent opening of The Siam hotel in Bangkok’s
age under the rule of King Rama V. Kriss’s pride and joy is the
An irresistible array of bespoke cultural amusements await you at
royal Dusit district. Conceived by globally acclaimed architect
The Siam: explore Bangkok by boat from the private pier; indulge
and designer Bill Bensley, The Siam features Bangkok’s most
in pampering at the seductive spa; explore the grounds and discover
spacious suites and is the kingdom’s premier urban resort
a veritable treasure trove of curios; or simply unwind with a sunset
offering intimately private pool villas with rooftop terraces
dining or staying in one of four traditional Thai teakwood houses
sourced by silk tycoon Jim Thompson, and former owner and renowned socialite Connie Mangskau.
Photos & words:
Set on 3 acres of premium river frontage, this privately owned
and operated 39-room luxury retreat is extended over 12.000
In these homes, Connie hosted an array of cosmopolitan characters,
www.thesiamhotel.com
www.insiderei.com
Roger Moore.
Everything started with great-grandfather Kamol, who imported Japanese cars to the Kingdom of Thailand.
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Opening
2012
The beautiful Paznaun Valley in Tyrol, Austria will soon be
enriched by an extraordinary jewel,
when on 12.12.2012 the zhero Hotel Group opens a new hotel in Kappl. Just a 3 km drive to
nearby celebrity hotspot Ischgl with the zhero limousine shuttle-service. The fresh space is an
inspiring mixture of culture, fashion, style and design and is expected to become a vivid stage
for those who dislike average.
The building was developed by East West Real Estate International and presents forward- thinking architecture and interiors. Founder and multi-entrepreneur Jens Liebhauser had a clear idea:
„We wanted the guest experience to be an inimitable combination of authentic Tyrolean tradition and progressive design culture.“
Besides its aesthetic charm zhero offers contemporary luxury and amenities. Superior rooms
and suites provide as much relaxation as the 700 sqm spa, while the restaurant with chef Klaus
Brunmayr indulges with culinary surprises. In the evening, the glamorous bar and lounge area
becomes the perfect showroom for guests and elaborate amusement.
All of the above is supported by professional staff, whom with heart and soul do everything to give
guests an unforgettable experience.
Curious?
Take the chance to be there for the grand opening on 12.12.2012.
Reservations can be made at www.zherohotelgroup.com or directly at +43 664 359 02 74.
A product of East West Real Estate International | www.ewre.at
There is only one Kate in London...
...and if you want to meet her you should head to Bodega Negra.
house? Wrong street? Think again. This really is the place you are looking
GB, London
America, NYC
for – La Bodega Negra, London’s hippest new location.
Serge Becker, famous as the king of New York nightlife and the brains
ish capital as “a private hacienda with a Luis Buñuel style”. This Mexican
speakeasy restaurant may not have a secret phone number and a hidden
rear entrance like La Esquina, but its basement location certainly offers
a unique combination of underground chic with a touch of the surreal,
manifesting itself in works by Pierre Molinier, child-size chairs and old
piano reincarnated as an art installation.
The menu offers typical Mexican dishes and, more importantly, 22 different types of tequila. Those in a hurry can pop into the Taqueria on the
WWW.WORLDHOTELBOOK.com
there.
Spice
NYC Market
A timeless paean to Southeast Asian sensuality, Spice Market
India, Burma and Malaysia to transform the airy two-level space,
titillates Manhattan’s Meatpacking District with Jean-Georges
including antique wall carvings, screens and pagodas.
Vongerichten’s piquant elevations of the region’s street cuisine
served in a casual, sexy atmosphere.
Custom-made colonial style furniture appointed with white
Inspired by the street food Mr. Vongerichten enjoyed while
and Chinese porcelain garden stools. Plush embroidered
traveling in Southeast Asia, Spice Market’s menu authentically
curtains made of French fabric from Lelievre, upbeat ambient
uplifts its inspirations while offering guests the additional de-
music and the soft, mood-enhancing glow of Hervé Descottes’
light of family-style dining – food comes continuously throughout the meal and is placed at the centre of table for all to share.
neighbourhood’s bustle. A rich colour palette of violets, indigos,
ochres and deep reds balance the former warehouse’s raw timber
With each new dish, patrons are transported to the idealisation
sauces, curries and spices are tweaked to tantalising effect in
Spice Market offers corporate and social dining for large groups
dishes like chicken samosas with cilantro-infused yogurt, a vine-
in our restaurant, lounge, and intimate, semi-private “alcove
gar-infused pork vindaloo and halibut cha ca la vong.
rooms”.
The celebrated chef collaborated with designer Jacques Garcia
Photos & words:
to create a transporting interior of Eastern exotica. A valuable
www.spicemarketnewyork.com
collection of artefacts were imported from Rajasthan, South
p
Peo le
projects
Roland
Trettl
In 2003, working as a chef in a certain establishment
in the Austrian city of Salzburg was both the most sought-after
of Executive Chef at Hangar7, a role that brought with it the task of
Austrian chef Eckart Witzigmann there was only
one man for the job: Roland Trettl.
There was no doubting Trettl’s culinary skills. But was the chef from
person to deal with the pressure of guiding his team
a completely new menu every month?
are famous the world over. When it comes to identifying the reasons
WWW.WORLDHOTELBOOK.com
behind Trettl’s success, one characteristic stands out – his habit of
rarely doing what people expect him to…
South Tyrol. One of my favourite places is the Patscheiderhof,
you can’t change your mind every time the wind changes.
which offers simple dishes such as Schlutzkrapfen and
Schweinerippen cooked to perfection. You can feel the
chef’ concept in Hangar7, but at the start nobody believed in
tradition there, and it is a place I remember well from my
what we wanted to do and many said it wouldn’t work. Over
childhood.
nine years later they have been proved wrong.
Who would be on your guest list for the perfect din-
What advice would you give to up-and-coming chefs
reaching, literally, for the stars?
How do you start the day?
their meal. That is an area where a lot of work still needs to
ner party?
These days I am up pretty early and try to do my 10km run at
be done. Today we still have this idea that a good meal should
Gérard Depardieu – he is a man who knows what it means to
To concentrate on the most important thing – the taste. Social
always be accompanied by a good wine, but is something that
savour and enjoy. Other than him, I would only like to have
media such as Facebook and Twitter mean that these days
will change in future. There is an increasing trend towards
other people who really know how to enjoy themselves and
many dishes are served and consumed only visually or
drinking little or no alcohol. If a diner would like to enjoy a
who avoid mentioning three things: politics, religion and the
technically. But, as we head into the future, taste will remain
Everything, there are no favourites and no limits. However,
economic crisis. Those three things are a real downers and
important, while theory and looks change over time.
I do prefer making savoury dishes to sweet ones – I leave the
shouldn’t be the subject of conversation at dinner parties.
least four mornings a week. Then it’s off to the kitchen.
What are your favourite meals to prepare?
What is your favourite dish?
latter to the pâtissiers.
How would you describe your perfect member of
Bread. I can eat bread day in, day out, year after year.
What’s the biggest challenge in the kitchen?
very rarely with a meal. A good meal has so many different
staff?
The biggest challenge should always be making the guests
elements that I don’t need wine. It is always disappointing
My perfect member of staff always works for the guest, never
Do you prefer cooking or being cooked for?
happy. That should be the case not only when it comes to
when good restaurants do not offer alternatives to wine.
for themselves. Many chefs only cook for themselves, so they
I would rather cook myself than go to a hotel or a restaurant
cooking but in the whole restaurant experience in general.
Many sommeliers don’t really know what to do when guests
cook things the way they want to eat them. That means that
and eat bad food.
That’s really what it’s all about.
want advice on alcohol-free drinks to go with a meal. The
the guest doesn’t end up getting what he or she wants.
And I also want to be able to wear whatever I want. I don’t
result is that they spend all evening avoiding your table!
If a diner wants a duck breast well done, then they will get the
think that restaurants should tell their guests what they can
How do you lead your team in the kitchen? Which
Many years ago, vegetarians also had to make do with
best well-done duck breast going. And if the guest then wants
qualities do you look for in members of staff?
simple, bland alternatives. Today, however, there are
a dollop of ketchup to go with it – even though it ruins the
Everyone working with me has to have plenty of common
wonderful ten-course vegetarian menus. That is something
whole dish – then that it what the guest will get.
sense. That may sound a little simplistic, but it really is
we should be aiming for when it comes to drinks.
After all, it’s not our job to preach to guests – we are there to
What has been your best holiday so far?
make them happy.
Hawaii. It is just a great place with really relaxed people. The
essential – and, unfortunately, it isn’t something you can take
should come in, then I certainly won’t be coming back.
climate is perfect and there is no crime. My job means that I
for granted. People have to keep their eyes open at all times
There we offer a wide selection of alcohol-free drinks,
and be interested in what they are doing. They have to be
including everything from vegetable juices to mixers and
What is the most important ingredient for success?
spend a lot of my time in hotels, so on holiday I always rent
special soft drinks.
Good common sense, loyalty, hard work and a being passion-
a house. I want to be able to do whatever I want on holiday
willing to learn new things. It has absolutely nothing to do
ate about what you do. If you need to tell someone to work
with which other kitchens they have worked in before.
Your most memorable dining experience?
hard or to be passionate about their job, then it’s already
That was 15 years ago at Ferran Adrià Acosta’s restaurant
too late. That kind of person will never be successful. It’s not
in the next few years?
elBulli. Dish after dish, I just could not understand how he had
my job to motivate – motivation is something people have to
One trend that is long overdue is offering a high standard of
made it – and he has never told me!
drinks for people who do not wish to consume alcohol with
Another memorable experience is going for a meal at home in
the afternoon!
Editor’s note:
Hawaii will have to wait a little for the moment – Roland
It is also important to believe in what you do. If you don’t,
then you won’t be successful. Every idea needs strong roots;
Congratulations!
Grand Opening:
The Wellesley, London
Do you wanna be a NYC insider?
What may look like nothing more than a standard taco fast food shop is, in fact, home to one of
the hippest clubs in NYC. The real entrance is not the shop door itself but a separate door next to
Oh, by the way, it also serves great food – upstairs and downstairs. Those of you who
Misprints and text subject to change.
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