Global Travel News

Seychelles: A Case Study for the Tourism Industry

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Seychelles A Case Study for the Tourism Industry - VISITSEYCHELLES.orgVictoria, Mahé, Seychelles, March 17, 2025 / TRAVELINDEX / Anita Mendiratta of the CNN Task Group published on the 11 April 2014 from CNN TASK: Travel & Tourism leaders close-up, this time a Minister of Tourism from Seychelles. At the ITB Tourism Trade Fair 2025 in Berlin this case study re-surfaced and was again discussed especially now the ‘AI and sustainable tourism development’ is being closely analysed.

In this CNN case study Anita Mendiratta writes: The global tourism community takes great pride in the ability of the sector to enhance the economic, social, environmental and ideological wellbeing of nations, enriching the lives of travellers and hosts alike. It brings people, policies and practices together, unlocking minds, ideas, and resources. And it provides countries with a powerful spirit of competitiveness, which may in fact be best realized through cooperation.

Travel and tourism gets people, trade, investment, understanding and opportunity moving forward.

With close to 266 million people directly employed by the travel & tourism sector worldwide (equating to over 9% of all jobs worldwide), the responsibility to ensure that tourism ‘works’ is a widely shared one. Hundreds of thousands of business leaders carefully monitor metrics to ensure the ink stays black, the returns continue to be realised. And within governments, public sector players carefully navigate tourism development to ensure that growth is inclusive, sustainable, well planned, well intentioned, well thought through, for the greater well-being for all people of the destination be they involved in tourism or not.
With so much at stake, where does the role of oversight and optimization ultimately sit?

Through CNN TASK’s monthly ‘Compass’ articles, as part of examining it the drivers of tourism growth, a closer look will be taken at various leaders in the sector, both in the public and private sectors, from across the traveller experience chain. Using examples from across the travel and tourism world, windows will be opened to different ways of thinking, and different ways of working.

The goal: to reveal where the compass of tourism growth is pointing for destinations seeking meaningful, equitable growth through tourism economy development and advancement.

A Closer Look at the Invisible
When it comes to tourism industry activity, it is the efforts of the private sector – the business community – that commands the greatest attention. The commercial operations of tourism accommodation, infrastructure operations, attractions, and supporting services are most able to enjoy the visibility and appreciation of onlookers for their contribution to tourism sector growth and advancement. The busyness is most often seen and heard through business.

Often unseen, and unappreciated, however, is the effort made by government to guide, nurture and path clear effective tourism sector development. At the head of the table when it comes to government-lead development of travel and tourism: the Minister of Tourism (also referred to as the Secretary of Tourism).

With economic, social, environmental and other crisis challenging the wellbeing of nations across the globe, the importance of the tourism economy has enjoyed a rise in awareness and credibility over the past decade. This understanding is fueled by nations recognising the ability of the tourism sector to help nations get people, programmes and promises of earnings back on their feet. As a result, the importance of the role of the Minister of Tourism has increased. As has its profile.

But what exactly is the mandate of the government’s chief champion for tourism?

And how do they turn the promise of enrichment into a working, long-term reality?
While different destinations will have slightly differing details in their mandates, essentially the role of the Minister of Tourism is grounded in the same principles: responsible, sustainable, inclusive, cooperative and equitable growth and development of the tourism sector and its resulting economy, executed for the benefit of all people of the destination, as well as the competitiveness of the nation in attracting visitors, investment, earnings and positive image.

But how do they make it happen? Vision, creativity, leadership ability and agility are job requirements, as clearly revealed when examining the role of a Minister of Tourism through the reflections of one such leader. Destination in focus: the Seychelles.

Punching Above Its Weight
An island nation in the Indian Ocean neighboring Africa’s eastern coastline, while small in geographic size and remotely located, the Seychelles has become a destination with a reputation for ‘punching above its weight’. Its vital statistics clearly reflect the critical role of tourism, successful tourism, to its future growth and well-being:

The man behind the tourism machine that is the Seychelles: Alain St Ange, Honorable Minister of Tourism.

How does he define the responsibility of tourism leadership that sits squarely on his shoulders? In his own words:
“It is accepted by one and all in Seychelles that Tourism remains the pillar of the island’s economy. As the Seychelles Minister responsible for Tourism my mandate remains to take the Government policy forward.

This also means remaining in touch with the industry players and with our people. The policy covers above all the duty to defend and protect the tourism industry, and to ensure that it is consolidated for the long term.

To achieve this, I know that I need our people to be integrated in the tourism industry of our Seychelles. This is why the Government of Seychelles invited Seychelles to work in a united manner to claim back its tourism industry. This appeal has worked and today more Seychellois, than even before, are benefitting from their tourism industry.

Today, the situation is very different indeed as more informed travellers with higher expectations of their holiday experience, seek to get beneath the skin of the country they are visiting and to return home culturally enriched by the experience.

Whether we realize it or not, we are all being transformed by this dynamic and by what it bodes for our increasing interconnectedness, and for the terrain we must navigate in the future.

We are, I believe, all discovering that for our tourism to remain attractive to this new generation of clued-up, increasingly discerning globe-trotters we must exploit the wider set of our destination’s attributes, digging into our respective cultures to lend travellers a fresh perspective on all that we have to offer.

This in turn, implies greater engagement with our populations whose support we need to take our tourism industry to the next level and who can find their livelihoods transformed in return as a result of this exciting new synergy.”

Central to the success of tourism destinations is making tourism an industry that all nationals are able to genuinely support, whether they work in the industry or not. Embedding the understanding around the value of the tourism economy is an essential basis of understanding for holistic support of the sector through all parts, and players, in the nation’s economy and society.

Why is Seychelles an example in this regard? As explained by the Hon. Minister of Tourism:
“I have always known that if I wanted to build awareness across Seychelles I needed to make the industry more relevant to all people of Seychelles. Tourism is so important for Seychelles that it needs the population at large to remain updated so that the importance of the industry is appreciated, and the relevance of the industry that remains the pillar of their economy is understood. This means that every single national must be continuously informed of what tourism does for them, why it matters to them.

This is not a behind the scenes job. The position of Minister of Tourism is not about sitting behind a desk. Because when visitor arrival numbers are down, when length of stay drops, the buck stops with you, when the yield from tourism is down, the buck also lands with you. A Tourism Minister must also be ready to be involved with local business interests, guiding local development, as well as international Bodies and Conferences to ensure the country remains as visible as possible and in so doing remain relevant in the world of tourism. Ministers of Tourism must work with passion and only passion. It cannot only be a position with a title.”

For many destinations, and their tourism leaders, it’s not only about a responsibility within borders. For many destinations, regional cooperation is vital to not just tourism growth, but survival. Creative approaches to sector advancement, including competition through cooperation, leveraging partnerships, eliminating barriers and stimulating year-round visitor activity, have become essential strategic levers for many destinations.

When reflecting on the tireless efforts made by the Seychelles in developing strong operating relationships across the African continent, Hon. Minister St Ange takes on an ‘abundance’ based approach:

“I believe that unity is strength. Developing regional partnerships can only grow the region’s tourism cake. This is obvious even to the most naive and skeptical observers. No island can be an island on to itself. This is a policy of the past and a remedy for disaster.

A transformative aspect of today’s brand of tourism we are following as Seychelles is cross-border approach as we are witnessing with the upcoming 2014 edition of the Carnaval International de Victoria, now co-hosted by Seychelles, La Reunion, Madagascar, Mayotte and South Africa KwaZulu Natal. This is a clear example of States which may once have considered themselves as rivals in tourism, coming together in an initiative to market, not only themselves but their region.

Another example of Seychelles playing its part is in the Indian Ocean Vanilla islands and the East3Route cross -border tourism investment initiative between Mozambique, Swaziland, South Africa and now Seychelles.

These kind of collaborations between neighbors and erstwhile rival states bears a clear message of the benefits of co-operation in the global marketplace and the potential for transforming lives across entire regions through joint tourism initiatives.

Today the world in which we live is changing very rapidly as the internet, social media and increased inter-connectivity between peoples at all levels of society is bringing about change at an unprecedented pace and intensity. There is practically no area of human endeavor that has remained untouched in this roller-coaster ride on the back of these ever-burgeoning technologies which create fantastic opportunities, as well as challenges in this brave new world we are entering.

As a classic example of a people-oriented industry, tourism, upon which many of our region’s economies depend to a greater or lesser extent, continues to experience profound change, forcing us to re-evaluate our approach to what makes our respective destinations attractive to consumers, and which channels we use to get the message across in the ever-more-crowded, global market place. Less than two decades ago, Seychelles was very much relying on its sun, sea and sand ticket to attract visitors to our shores, even though it is widely accepted that we have the best in a sun, sea and sand holiday. Today we are all the stronger as a destination, and as the people of the Seychelles, because we our thinking smarter, and working smarter.”

One nation, one destination, one leader, one perspective.

In any destination across the globe, the role of government is vital to the success of tourism sector growth, development and competiveness. Likewise, the role of tourism is for the unification of the people of the destination through economic, social, environmental and ideological advancement and identity.

About Alain St.Ange
Alain St.Ange is today a tourism consultant and heads his own Saint Ange Tourism Consultancy working across the African Consultant and in the ASEAN Block of countries. After many succesful years as head of tourism in Seychelles, he is a sought-after speaker appearing on the ‘Speaker Circuit’ and continues to be invited to address tourism, sustainable tourism and air connectivity. Alain St.Ange is a presidential candidate for the Seychelles 2025 Presidential Elections set for 27th September and he has been calling for a reset of the island’s economy by making tourism work again for his island nation.

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First published at TravelNewsHub.com – Global Travel News

Exclusive Château Pontet-Canet Wine Dinner

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Exclusive Château Pontet-Canet Wine Dinner - TOP25VINEYARDS.comBangkok, Thailand, March 15, 2025 / TRAVELINDEX / We are honored to welcome Noé Tesseron, Co-Owner of Château Pontet-Canet, for an extraordinary wine dinner at The Wine Merchant Silom celebrating this legendary Pauillac Grand Cru Classé estate. Founded in 1855, Château Pontet-Canet is renowned for producing wines of exceptional power, elegance, and longevity. A pioneer in biodynamic viticulture, the estate has redefined Bordeaux winemaking by embracing a holistic approach that enhances the purity and expression of its terroir. The wines are crafted from a blend of Cabernet Sauvignon (predominant), Merlot, Cabernet Franc and Petit Verdot.

This exclusive tasting will feature a remarkable lineup of vintages, showcasing the evolution of Pontet-Canet’s signature richness and depth. From the refined and graceful-ly aged 1999 in magnum to the vibrant and structured 2018, each wine tells a story of ter-roir, adaptation & changes trough time. The evening will conclude with the exquisite Tes-seron Lot N°53 XO Perfection Cognac, a fitting finale to a journey through one of Pauil-lac’s most captivating estates.

‘Beccheria at The Wine Merchant Silom’ is the latest addition to the world of The Wine Merchant – Thailand’s leading Wine Distributor. Nestled in the prime location of the Wall Street of Thailand Silom district, The Wine Merchant Silom features cozy ambience, intimate lighting, and rustic charm – a perfect spot to savor a curated selection of fine wines paired with delicate European cuisine. The expansive floor-to-ceiling glass win-dows provide a stunning view of the bustling city, allowing natural light to fill the space while you sip on expertly selected wines.

At the heart of our dining experience is the concept of Wine Pairing Menu – our talented chef Khun Sila Sangsilawuttikul carefully crafts each dish using the finest seasonal ingre-dients, ensuring new and exciting tastes to your table throughout the year.

With over 3,000 bottles of wine available at The Wine Merchant Silom, customers are truly spoiled for choice. Our team of expert sommeliers, led by Khun Banyat Chin-pinyokul, is committed to guiding you through our extensive wine list, including a wide variety of options by the glass, and offering insightful recommendations to enhance the wine and dine experience.

Date: Monday, March 24, 2025
Time: 6:00 PM
Venue: The Wine Merchant Park Silom

Welcome Drink & Appetizer:
Champagne Billecart-Salmon Brut Réserve N.V. with Kristal Caviar

Wine Pairing Menu:
Château Pontet-Canet 2018 – Scallops, baby corn purée, black trumpet sauce
Château Pontet-Canet 2015 – Seared foie gras, rocket salad
Château Pontet-Canet 2006 – Blue lobster, lobster bisque sauce, carrot purée, grilled ba-by carrot
Château Pontet-Canet 2005 – Challans duck, parsnip purée, duck jus
Château Pontet-Canet 1999 (Magnum) – Wagyu strip loin, broccolini, potato fondant, truffle jus
Tesseron Lot N°53 XO Perfection Cognac (Magnum) – Cheese Selection

– Price: 8,500 THB++ per person
– Limited seats available – RSVP required
– Bookings: guillaume@thewinemerchant.co.th

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First published at TravelNewsHub.com – Global Travel News

Nila Coastal Indian Restaurant Celebrates 1st Anniversary

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Nila Coastal Indian Restaurant Celebrates 1st Anniversary - TRAVELINDEXBangkok, Thailand, March 15, 2025 / TRAVELINDEX / Nila offers guests a rare taste of Indian coastal cuisine, bringing unique flavors and dining experiences rarely found in Thailand. Savor the rich flavors of Coastal Indian cuisine, a true culinary gem from India’s coastal regions, infused with Portuguese influences for a uniquely exquisite taste. Celebrate the first anniversary of Nila, a Coastal Indian restaurant on the 4th floor of Amari Bangkok, with an exceptional dining experience. Enjoy an 8- course of Coastal Indian Tasting menu with your choice of vegetarian and non-vegetarian, available throughout the year.

ONYX Hospitality Group, a prominent management company in Southeast Asia specialising in hotels and resorts, serviced apartments and luxury residences, is driven by its vision to be “The Best Medium-Sized Hospitality Management Company in Southeast Asia.” Beyond accommodations, ONYX Hospitality Group also excels in spa services and the food and beverage industry. One of the highlights under ONYX Hospitality Group’s management is Nila, an Indian restaurant inspired by India’s Coastal culinary heritage. It is a culinary heritage deeply rooted in the cultural richness passed down from ancient artifact merchants, spice traders, and herbalists of Goa and the Malabar Coast of India.

Every aspect of Nila is a tribute to the land it represents—from its name, derived from Malayalam, meaning “blue like the sea,” to its décor, which evokes the warmth of a Goan home influenced by Portuguese heritage. The food and beverage menu stays true to Indian authenticity, featuring dishes crafted with Kerala’s fragrant coconut. A standout is the spicy seafood curry from Goa—a dish that blends contemporary culinary techniques with the adventurous spirit of ancient traders, delivering a unique identity and a delightful experience in every bite.

To celebrate its first anniversary, Nila invites guests to explore culinary journey, indulging in the rich flavors of Indian coastal cuisine with a thoughtfully curated menu. The experience begins with three exquisite appetizers, including Phal Dhokla, a beloved dish from India’s west coast, particularly Gujarat. Made from soft, fluffy lentil flour, this delicacy is served with tropical fruits, sweet yogurt, and red chili jam, offering a harmonious balance of sweet, sour, and spicy in every bite.

Next on the appetizer selection is Wada Bao, Mumbai’s most sought-after street food. This crispy, fried, spicy mashed potato is wrapped in soft steamed dough, offering a comforting bite, and can be an ideal belly filler. Another highlight is the Khara Puff, a South Indian take on the classic puff pastry. Made with soft, fine dough and filled with a spiced vegetable mixture, it is perfectly complemented by a tangy cranberry chutney, delivering a well-balanced fusion of flavors and spices in every bite.

 

Another standout appetizer is Peri-Peri Jheenga, a Goan-style prawn marinated in fiery peri-peri chili peppers. Grilled over an open flame to perfection, it is served with smoked tomatoes and sweet chili chutney, creating an intense, tangy flavor. The peri-peri chili peppers, introduced to India by the Portuguese from Africa, give this dish a unique fusion of Goan and Portuguese influences.

Next comes Kozhi Chuttathu, a traditional Kerala dish featuring chicken drumsticks marinated in yogurt, red chili, and Malabar spices. The chicken is then grilled and smoked to perfection, and served with pickled beetroot, shallots, and a refreshing mint sauce, offering a smoky, spicy, and aromatic flavor.

Next is the Truffle Madras Curry Chop, featuring grilled lamb chops topped with a rich Madras curry infused with the aromatic essence of truffle oil. Served alongside a tangy tomato sauce, this appetizer offers the freshness and aromatic flavors of Chennai with a touch of elegance.

For the main course, Machher Jhol offers a taste of Bengali tradition, where fish is an essential element. This classic Bengali sea bass curry is infused with bold, spicy flavors and is served with a velvety pumpkin puree seasoned in the aromatic panchphoran (a blend of five spices). The dish provides a comforting and aromatic experience, making each bite a satisfying journey.

Next, enjoy the Chicken Ghee Roast, a signature main course from Bangalore, Karnataka. Tender chicken is cooked in ghee and a flavorful red chili sauce, creating a rich, spicy, and aromatic taste. Served with Kal Dosa, a crispy flatbread, this dish highlights the region’s love for ghee-roasted delicacies, offering a rich, spicy, and aromatic coastal flavor.

Mutton lovers will be in for a treat with Mutton Perattu, a rich Kerala-style mutton curry served with soft, flaky parotta. Packed with a generous amount of spices, this dish delivers a deep, aromatic flavor that is both hearty and impressive.

Filter Kapi Misu is a delightful fusion dessert that combines the bold, outstandingly rich flavors of Coorg coffee with the creamy smoothness of Tiramisu. This classic South Indian twist on the traditional dessert offers a perfect ending to a delicious meal.

For vegetarians, Nila has thoughtfully adapted its menu with plant-based ingredients such as beans, tofu, and mushrooms. Highlights include Wild Mushroom Ularthiyayhu, where wild mushrooms are stir-fried with Malabar spices, creating an aromatic and rich dish. The Tofu Jhol is a traditional Bengali-style spicy curry paired with panchphoran-tempered pumpkin mash. Another standout is Soy Perattu, a soy protein curry infused with aromatic spices, served with soft parotta.

Additionally, “Nila” offers a selection of signature cocktails inspired by coastal Indian   ingredients and spirits. These drinks are crafted to provide a delightful drinking experience, allowing you to enjoy their flavors, aromas, and beautiful presentation. The beverages at Nila range from refreshing, vibrant concoctions reminiscent of a bright seaside escape to bold, intense creations featuring cognac as the main ingredient, blended with traditional recipes—along with many more exquisite options.

Nila is more than just a restaurant; it’s a legacy that brings the rich recipes and delights of India’s coastal cities to life. The aromatic spices and contemporary cooking in every dish transport guests to a distant land, evoking the warmth of the sunshine and the refreshing waves of the blue sea. It’s a unique experience, one that can only be found here at Nila.

Indulge in Coastal Indian cuisine at Nila restaurant, located on the 4th floor of Amari Bangkok Hotel, every day from noon to midnight. For more information or to make a reservation, please call 0 2653 9000.

About ONYX Hospitality Group
ONYX Hospitality Group, a reputable force in Southeast Asia’s hospitality industry, operates a collection of comprehensive yet complementary brands – Amari, OZO, Shama and Oriental Residence – catering to the distinctive needs of discerning business and leisure travellers in Southeast Asia where their expertise lies. In addition to its brand portfolio, ONYX Hospitality Group also operates additional hospitality services across spa and food and beverage. With over five decades of management experience, the company extends its innovative solutions throughout the region, upholding internationally recognised standards and ensuring optimal operational manoeuvrability. By fostering enduring relationships with like-minded business partners, ONYX Hospitality Group delivers unparalleled experiences in a dynamic and competitive market, meeting the ever-evolving demands of travellers.

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First published at TravelNewsHub.com – Global Travel News

The Hari Art Prize 2025 Hong Kong Edition Names Winning Artists

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The Hari Art Prize 2025 Hong Kong Edition Names Winning Artists - TRAVELINDEXHong Kong, Hong Kong SAR, March 15, 2025 / TRAVELINDEX / Three talented emerging artists have won this year’s The Hari Art Prize for crafting an eccentric video installation, a suncatcher curtain made of glass and opalite, and an abstract oil on linen painting series.

In collaboration with London-based art advisory A Space for Art, The Hari Hong Kong announced at a special award ceremony on March 13 that Chan Ka Kiu won the coveted first prize for her video installation “Tickle Tickle”. She received a HK$100,000 cash award generously donated by Dr. Aron Harilela, CEO and chairman of Harilela Hotels Limited and founder of The Hari Hong Kong and its sister property The Hari London.

The first runner-up prize went to Nicole Wong for her floor-to-ceiling suncatcher curtain called “The Definition of Rain”. Wu Jiaru was named the second runner-up for her oil on linen painting series “spillover i & ii”. The runners-up were each awarded a luxurious two-day, one-night Corner Room Package at The Hari Hong Kong, inclusive of daily breakfast and a dining experience for two at authentic Italian restaurant Lucciola or modern Japanese restaurant Zoku.

Almost 600 Hong Kong-based self-taught artists and recent art graduates within the first 10 years of their art career applied for the second annual art prize, more than double the number of applicants for the inaugural 2023 art prize. In addition to the winners, other finalists were APO, YY Chan, Dony Cheng Hung, Itit Cheung (Weera it Ittiteerarak), Gianluca Crudele, Ho Hou Wun, Inkgo Lam, Vincent Lee, Jeremy Leung, Livy Leung Hoi Nga, Edwin Lo, Karen Mai, Geoffrey Palmer, Amy Tang, Gavin Tu, and Angela Yuen Ka Yee.

The prize’s esteemed judging panel featured Dr. Harilela, A Space For Art’s founder and director Charlie Smedley, TASCHEN’s Asia retail director Frankie Ho, Ben Brown Fine Arts’ managing director Amanda Hon and independent curator Anqi Li.

To a backdrop of selected artworks created by the art prize’s finalists at the ceremony at The Hari Hong Kong yesterday, Dr. Harilela paid homage to Hong Kong’s remarkable emerging art scene and praised the “incredible breadth and depth” of the artists’ submissions.

“The judging panel was wowed by Chan Ka Kiu’s ‘Tickle Tickle’, featuring a clever script authored by the artist and a moving image collage of footage from pop culture, home pet videos, and AI-generated content,” Dr Harilela said. “Characterised with a sense of humour that won us over, this work imaginatively explores the concept of dogs possessing hands, provoking thought on the nature of both. Chan playfully juxtaposes seemingly unrelated scenarios from daily life, reenacting the intangible and bizarre details that often go unnoticed.”

“Nicole Wong’s 10.5 square-metre ‘The Definition of Rain’ is stunning, resembling a state where time stands still, and capturing the frozen scene of falling rain. Translating the dictionary entry of “rain” into binary code, opalite and glass beads represent 1s and 0s of the coding language, strung together into 105 strings of the suncatcher curtain,” he added.

“Wu Jiaru’s ‘spillover i & ii’ painting series is striking, merging abstract and figurative elements and inviting viewers to contemplate the subtle expressions of violence in our world.”

In addition to “spillover i & ii”, other selected artworks on display at The Hari Hong Kong until the end of May this year include finalist Vincent Lee’s sculpture made out of disposable cutlery called “Hammerhead Shark”, Chan Ka Kiu’s digital print on a lightbox fronted by venetian blinds named “After” and Ho Hou Wan’s four-piece sculpture “Above the Granite”.  Amy Tang’s painting “The Form of Territory: Spread” and Nicole Wang’s installation “VIP” will also be showcased.

Offering the likes of The Hari Art Prize and The Hari Chronicles, an ongoing series of conversations about art, design, culture and Hong Kong, The Hari Hong Kong makes for a gateway to art and culture. The art hotel is adorned with an exceptional rota of artwork curated by A Space for Art.

For more details on The Hari Hong Kong Art Prize, please visit www.thehari.com/hong-kong/the-hari-art-prize/ where viewers will soon have the chance to delve into the creative process behind each winning artwork.

About The Hari Hong Kong
Opened in December 2020, The Hari Hong Kong is the vision of Dr. Aron Harilela, Chairman and CEO of Harilela Hotels Ltd, and the second hotel to open under the ‘The Hari’ brand. The first hotel, The Hari London opened in August 2016. The Harilela Group was established in 1959 and is still wholly owned by the Harilela family. The Harilela Group is the parent company of Harilela Hotels which owns 15 properties across Hong Kong, China, Asia, Europe, and the US.

A Space For Art
For over ten years, A Space for Art has been at the forefront of connecting fine art with exceptional spaces in the UK and globally; curating permanent and rotational art exhibitions that inspire and engage audiences. A Space for Art collaborates with some of the most exciting artists and galleries working today. A Space for Art provides exhibition spaces in prominent and prestigious locations across the globe to promote art, support artists, introduce new audiences and enhance brand engagement.

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First published at TravelNewsHub.com – Global Travel News

Capella Singapore Welcomes Paul Jackson as General Manager

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Capella Singapore Welcomes Paul Jackson as General Manager - TRAVELINDEXSingapore, March 14, 2025 / TRAVELINDEX / Capella Singapore, the flagship property of Capella Hotels and Resorts on Sentosa Island and ranked among The World’s 50 Best Hotels and the TOP25 Hotels Singapore, has appointed Paul Jackson as General Manager. Renowned for its visionary curation of culture and experience, Capella Singapore seamlessly blends heritage, contemporary elegance, and bespoke hospitality. With his extensive experience in luxury hospitality and passion for crafting memorable guest journeys, Paul is set to elevate the hotel’s legacy, crafting immersive experiences that celebrate both global sophistication and the rich cultural tapestry of Singapore.

Paul brings with him a distinguished career spanning two decades, having most recently led the iconic Claridge’s in London for nine years, where he oversaw a significant restoration and renovation project, seamlessly blending the hotel’s historic charm with modern innovation. During his tenure, Claridge’s has received numerous accolades, including three MICHELIN Keys for its exceptional stay experiences and a place on The World’s 50 Best Hotels, cementing its reputation as one of London’s premier luxury hotels.

His professional journey spans key international destinations such as Australia, Bangkok, England, Hong Kong, Sanya, and South Korea, including properties such as Mandarin Oriental Sanya, Mandarin Oriental Bangkok, Mandarin Oriental Hong Kong, Grand InterContinental in Seoul, and The Ritz Hotel in London. Paul’s visionary approach, operational excellence, and outstanding ability to enhance guest experiences will solidify Capella Singapore’s position as it continues to redefine luxury hospitality standards.

“With his valuable expertise, strategic vision and leadership, we are confident that Paul will enhance the guest experience while preserving the personalized service and attention to detail that define the Capella brand,” said Cristiano Rinaldi, President of Capella Hotel Group.

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First published at TravelNewsHub.com – Global Travel News

UN Tourism Hosts Regional Forum on Gastronomy Tourism for Africa

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UN Tourism Hosts Regional Forum on Gastronomy Tourism for Africa - TOP25RESTAURANTSArusha, Tanzania, March 14, 2025 / TRAVELINDEX / Building on the success of last year’s inaugural edition in Zimbabwe, UN Tourism, the Basque Culinary Center and the United Republic of Tanzania will host the Second Regional Forum on Gastronomy Tourism for Africa in Arusha on 23–25 April 2025. The event is the leading UN Tourism initiative to position gastronomy tourism as a key driver of sustainable and inclusive development across the continent.

Strengthening Africa’s Gastronomy Tourism Agenda

Gastronomy tourism is a key pillar of the UN Tourism Agenda for Africa – Tourism for Inclusive Growth, presenting a unique opportunity to promote sustainable development, enhance the tourism value chain, preserve cultural heritage, and empower local communities across the continent. Endorsed by the highest authorities of the United Republic of Tanzania, including the President Samia Suluhu Hassan and Dr. Pindi Hazara Chana, Minister of Tourism and Natural Resources, the Forum will bring together policymakers, chefs, influencers, entrepreneurs, and experts to delve into strategies for enhancing Africa’s tourism competitiveness through its rich culinary traditions.

We look forward to returning to Tanzania to once again bring together chefs, business leaders and public sector authorities to help make gastronomy tourism a source of development growth and opportunity for destination and communities around the continent

UN Tourism Secretary-General Zurab Pololikashvili says: “Our Regional Forum on Gastronomy Tourism for Africa, the second in the region, celebrates the many flavors and diverse talent of the continent. We look forward to returning to Tanzania to once again bring together chefs, business leaders and public sector authorities to help make gastronomy tourism a source of development growth and opportunity for destination and communities around the continent.

Minister for Natural Resources and Tourism from Tanzania, Dr. Amb. Pindi Hazara Chana adds: “Tanzania is privileged to host the 2nd UN Tourism Regional Forum on Gastronomy Tourism for Africa, a significant event that showcases our rich culinary heritage and its vital contribution to sustainable tourism. We extend a warm welcome to all participants to discover the diverse flavors of Tanzania, engage in constructive dialogue, and explore the potential of gastronomy as a catalyst for cultural exchange and economic development.”

Joxe Mari Aizega, Director General of the Basque Culinary Center says: “In its second edition in Africa, this Regional Forum serves as a key platform to drive the transformation of gastronomy tourism and its impact on local communities and the environment. Innovation, creativity, and a strong connection to the territory are fundamental pillars in strengthening sustainable gastronomy tourism—one that fosters development and strengthens regional cohesion.”

Discussions will focus on strengthening the tourism value chain, fostering economic resilience, enhancing education for talent development, and driving job creation. Key topics include the link between gastronomy tourism and cultural heritage, the role of food tourism in empowering local communities, the power of communication and branding in promoting African gastronomy and positioning destinations on the global stage, and the potential of local food systems to enhance visitor experiences while promoting sustainability. The Forum will also explore synergies between tourism and agriculture to diversify local economies, encourage entrepreneurship, and integrate small-scale producers and businesses into the tourism sector.

Celebrating Africa’s Culinary Heritage

Africa’s diverse culinary traditions offer immense potential to position the continent as a global gastronomy tourism destination. From UNESCO-recognized practices like couscous, harissa, and Ceebu Jën to innovative uses of local ingredients and storytelling, African cuisine reflects a rich cultural identity and creativity.

The Forum will showcase this heritage through panel discussions, case studies, and live demonstrations, facilitating dialogue and collaboration among stakeholders. By highlighting Africa’s culinary assets, the event will reinforce their role in enhancing regional branding, attracting international travelers, and fostering economic growth.

Advancing Competitiveness in Global Gastronomy Tourism

Building on the foundation laid in Zimbabwe, the Second Regional Forum marks another milestone in UN Tourism’s commitment to strengthening Africa’s presence in the global gastronomy tourism landscape. By promoting policy innovation, destination branding, and cross-sector collaboration, the event will help unlock new opportunities for growth and investment.

As Africa continues to harness its culinary identity as a tool for sustainable tourism, the Forum will serve as a platform for shaping strategies that enhance community pride, boost resilience, and drive inclusive development across the region.

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First published at TravelNewsHub.com – Global Travel News

Bawe Island Named Connoisseur Circle Best Hospitality Newcomer

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Bawe Island Named Connoisseur Circle Best Hospitality Newcomer - TRAVELINDEXZanzibar, Tanzania, March 14, 2025 / TRAVELINDEX / Bawe Island by The Cocoon Collection, just off the coast of Zanzibar, has been named the “Best Hospitality Newcomer Worldwide” at the 2025 Connoisseur Circle Hospitality Awards, establishing itself as one of the most exclusive destinations in the luxury hospitality landscape.

The Connoisseur Circle Hospitality Awards are assigned by Connoisseur Circle, one of the most authoritative and prestigious publications dedicated to luxury travel at an international level, and celebrates properties that stand out for their innovation, quality of services and ability to offer unique experiences to guests.

Bawe Island by The Cocoon Collection has established itself thanks to its exclusive formula “one island, one resort”, which guarantees an unparalleled experience in a pristine natural setting. Located just 15 minutes by boat from Zanzibar’s ancient Stone Town, the island extends over 30 hectares and is home to 70 luxury villas, each with its own private garden, swimming pool and personal butler service, including the Sunrise Villa, the majestic Sultan Palace and eight overwater Lagoon Suite Pool villas.

What makes Bawe Island unique is not only its luxury, but also its strong commitment to sustainability. The Cocoon Collection has established, in collaboration with the government of Zanzibar, the Changuu-Bawe Marine Reserve around the island to safeguard the coral reef and the biodiversity of the underwater ecosystem. This commitment is also reflected in the infrastructural choices of the resort, which uses renewable energy and sustainable water resource management systems.

Attilio Azzola, Founder and Corporate Sales Manager of The Cocoon Collection, said: “Receiving this recognition is a confirmation of our commitment to redefining the concept of luxury, combining excellence in services and respect for the environment. Bawe Island is a project that blends exclusivity and sustainability, offering an authentic and refined experience. We are particularly proud to have obtained this prestigious recognition within a selection of top-level hotels, already known and consolidated in the luxury hospitality market. This achievement further underlines the uniqueness of Bawe Island, and this award is dedicated to the entire team that, with passion and dedication, has contributed to realizing the ambitious project of Bawe Island.”

Guests at Bawe Island can immerse themselves in the beauty of Zanzibar, exploring the Jozani Forest, visiting Stone Town and Prison Island or experiencing the thrill of a safari in Tanzania. The resort continues to raise the bar in luxury hospitality, offering a perfect balance between exclusivity, nature and innovation.

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First published at TravelNewsHub.com – Global Travel News

Meliá Leads Global Hotel Sector in S&P Global 2025 Sustainability Yearbook

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Meliá Leads Global Hotel Sector in S&P Global 2025 Sustainability Yearbook - TRAVELINDEXPalma de Mallorca, Spain, March 14, 2025 / TRAVELINDEX / For the seventh consecutive year, Meliá Hotels International has been included in the S&P Global Sustainability Yearbook. After an analysis of nearly 7,690 companies worldwide through the Annual Corporate Sustainability Assessment (CSA), Meliá’s performance in the tourism sector has once again been acknowledged.

S&P Global, a leading financial ratings and market analysis agency, ranks Meliá third, following Thailand’s Asset World Corporation, which specializes in real estate investment including hotel assets, and the technology company Amadeus. Meliá holds the top position among hotel companies in the ranking.

Meliá’s performance in environmental indicators reflects a robust climate strategy and effective environmental management. The company has set a global target to reduce CO2 emissions by 71.4% by 2035, compared to 2018 levels. Furthermore, Meliá has established a comprehensive reporting model to rigorously and reliably monitor indicators related to carbon footprint, energy consumption, and water usage, in order to advance its commitments.

To achieve this, the company has invested in efficient facilities and the procurement of green energy, among other measures. Additionally, it promotes various projects to reduce the carbon footprint, such as Project CO2PERATE, which focuses on optimizing the air conditioning system to reduce energy consumption through artificial intelligence, and the Road to Net Zero Events program, which aims to minimize the environmental impact of large-scale events.

In the social dimension, S&P Global’s evaluation underscores Meliá’s dedication to human capital management and the protection of human rights. The hotel company, certified as a Top Employer Enterprise, demonstrates a robust commitment to talent development. It offers a work environment founded on principles of equality and diversity, along with extensive training opportunities and paths for professional growth, with 75% of positions filled through internal promotion. Furthermore, in adherence to its Diversity Policy, the company is devoted to enhancing the representation of women in managerial roles, mitigating gender disparities, combating harassment and discrimination, and fostering the social inclusion of vulnerable groups.

In the economic and corporate governance field, Meliá has achieved a score of 100 points in Transparency and Reporting, also excelling in business ethics or tax strategy.

Travel for Good is Meliá’s program designed to strengthen and emphasize the company’s commitments and advancements in Environmental, Social, and Governance (ESG) areas. This program encompasses four fundamental pillars: environmental sustainability, human welfare, community development, and sound corporate governance. By setting objectives and implementing initiatives in each of these sustainability dimensions, the company aims to enhance and communicate its positive environmental impact. Additionally, it seeks to contribute not only to the economic development of the destinations where it operates but also to the overall progress of the communities involved.

“We are honoured to be featured in this yearbook for the seventh consecutive year. This recognition underscores our dedication to responsible tourism and highlights Meliá’s consistent leadership and achievements in fostering a more sustainable tourism model that delivers long-term value to destinations,” said Gabriel Escarrer, Chairman and CEO of Meliá Hotels International.

S&P integrates public company information with a corporate sustainability assessment (CSA) for the Sustainability Yearbook. Out of all the companies assessed globally, 780 have been included in the 2025 Yearbook.

 

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First published at TravelNewsHub.com – Global Travel News

Banyan Tree Krabi Introduces New Executive Sous Chef

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Banyan Tree Krabi Introduces New Executive Sous Chef - TRAVELINDEXKrabi, Thailand, March 13, 2025 / TRAVELINDEX / Banyan Tree Krabi has announced the appointment of seasoned culinary professional Ammaraporn Duangphophim (Emma) as the hotel’s new Executive Sous Chef.

Originally from Bangkok where she earned a bachelor’s degree in Hotel Administration, Chef Emma has worked in some of Thailand’s top kitchens and hotels, and brings more than 15 years of culinary experience to this luxury beachfront resort, which was listed in the most recent MICHELIN Guide to Thailand with the distinction of “Two Keys”.

Prior to joining Banyan Tree Krabi, Emma was Chef de Cuisine at Avani+ Mai Khao on Phuket as well as at Anantara Desaru Coast Resort & Villas in Malaysia after several years at the Royal Orchid Sheraton Hotel in Bangkok.

As the new Executive Sous Chef, she will oversee operations at Banyan Tree Krabi’s three dining outlets: The Naga Kitchen, an all-day venue serving international cuisine; Saffron, Banyan Tree’s signature Thai restaurant; and the beachfront Kredkaew Bar.

She joins a culinary team with a solid reputation for upholding Banyan Tree’s commitment to sourcing the most sustainable and seasonal products from local farmers, fishermen and distributors.

“At Banyan Tree Krabi, I am expecting a luxury hospitality experience focused on exceptional food & service, wellness, and environmental sustainability,” she said, noting that she was looking forward to improving her skills and infusing traditional southern Thai recipes into her latest culinary creations.

Among the gastronomic attractions at Banyan Tree Krabi is the Bird’s Nest, a trio of dining pods perched among the trees, and attached by a short walkway to Saffron, which is in turn accessible from the resort by a steep ride in an electric funicular. The panoramic Bird’s Nest tables are one of the most outstanding and photogenic features at the award-winning resort, commanding a spectacular view of the Andaman Sea.

The Resort

Located on tranquil Tubkaek Beach, some 25 km west of the town of Krabi, Banyan Tree Krabi has 72 pool suites and villas, among them seven two-bedroom options, one three-bedroom villa, and a majestic seven-bedroom Presidential Beachfront Pool Villa. The resort backs into a lush forested national park, and each of the 72 rooms faces westward towards uninhabited islands in the Andaman Sea.

Facilities at this 5-star hotel include two restaurants and a beach bar, a beach club, a kids’ club, a fitness centre, meeting rooms, and the award-winning Banyan Tree Spa Krabi.

ABOUT BANYAN TREE

Banyan Tree offers a Sanctuary to rejuvenate the mind, body and soul in awe-inspiring locations around the globe. Rediscover the romance of travel as you journey to iconic destinations where authentic, memorable experiences await. An all-villa concept often with private pools, Banyan Tree provides genuine, authentic service and a distinctive, premium retreat experience.

ABOUT BANYAN GROUP

Banyan Group (“Banyan Tree Holdings Limited” or the “Group” – SGX: B58) is an independent, global hospitality company with purpose. The Group prides itself on its pioneering spirit, design-led experiences and commitment to responsible stewardship. Its extensive portfolio spans over 70 hotels and resorts, over 60 spas and galleries, and 14 branded residences in over 20 countries. Comprising 12 global brands, including the flagship brand Banyan Tree, each distinct yet united under the experiential membership programme withBanyan. The founding ethos of “Embracing the Environment, Empowering People” is embodied through the Banyan Global Foundation and Banyan Management Academy. Banyan Group is committed to remaining the leading advocate of sustainable travel, with a focus on regenerative tourism and innovative programmes that elevate the guest experience.

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First published at TravelNewsHub.com – Global Travel News

Savor the Exquisite Flavors of Wah Lok’s Roasted Pigeon

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Savor the Exquisite Flavors of Wah Lok’s Roasted Pigeon - TRAVELINDEXBangkok, Thailand, March 12, 2025 / TRAVELINDEX / Wah Lok Cantonese Restaurant at Carlton Hotel Bangkok Sukhumvit brings back a beloved classic, Roasted Pigeon. This highly requested favorite is now available once again for a limited time, from March to April 2025.

Indulge in the rich, aromatic flavors of premium Hong Kong-style roasted pigeon, expertly prepared to achieve the perfect balance of crispy golden skin and tender, flavorful meat. A delicacy renowned for its succulent texture and savory taste, this dish is a must-try for lovers of authentic Cantonese cuisine.

THB 1,350++
(Please place your order at least one day in advance.)

Enhance Your Dining Experience with Fine New Zealand Wines. Pair this exquisite dish with a bottle of Matua Valley Pinot Noir or Matua Valley Sauvignon Blanc from New Zealand and enjoy a 20% discount. Only THB 1,520++ per bottle (Regular price THB 1,900++).

Experience the ultimate pairing of Cantonese culinary mastery and premium wine, exclusively at Wah Lok.

Wah Lok Cantonese Restaurant
Level 2, Carlton Hotel Bangkok Sukhumvit
Lunch: 11:30 am – 2:30 pm
Dinner: 6:00 pm – 10:30 pm

For more information or reservations, please contact us at 02 090 7888

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First published at TravelNewsHub.com – Global Travel News