WTM 2011 Official Press Releases

WTM 2011 First Day Visitors Up 14%


The first day of World Travel Market 2011, the leading global event for the travel industry, was a resounding success with exhibitor invitations visitors up a massive 14% on WTM 2010.

The Monday of WTM is an Exhibitor Invite only day with the aim of allowing exhibitors to hold discussions and negotiations with those people that they want to conduct business with.

The first day of WTM 2011 saw more than 7,600 (7,614) Exhibitor Invitations visitors attend, according to unaudited figures.

More than 200 of the exhibitor invitees buyers took part in the highly successful Speed Networking session, which took place for the first time before the exhibition opened to allow even more time for exhibitors and buyers from WTM Meridian Club to negotiate and conclude deals at WTM 2011.

Furthermore, 40 luxury travel buyers had pre-scheduled business appointments with 40 luxury travel brands in the session – A Taste of ILTM at WTM. It is the first time WTM has hosted a pre-scheduled appointment session.

Overall, total attendance on the first day at WTM 2011 was 8% up on WTM 2010 with almost 23,000 (22,913) participants, with exhibitors 4% higher than at WTM 2010 reveals the raw data.

Reed Travel Exhibitions Director Simon Press said: "I am delighted with the attendance figures for the day of WTM 2011. World Travel Market is all about exhibitors doing business with WTM Meridian Club buyers. The exhibitor invitation policy for the day of WTM was introduced to allow exhibitors to negotiate business deals with those people they want to sign contracts with.

Kempinski opens a major 5-star hotel in Baku,
capital of Azerbaijan


The recent ribbon-cutting ceremony by H.E. Ilham Aliyev, President of Azerbaijan, for the opening of the Kempinski Hotel Badamdar Baku marks a significant and perfectly timed entry of Europe's oldest luxury hotel operator into the burgeoning capital of Azerbaijan.
The recent ribbon-cutting ceremony by H.E. Ilham Aliyev, President of Azerbaijan, for the opening of the Kempinski Hotel Badamdar Baku marks a significant and perfectly timed entry of Europe's oldest luxury hotel operator into the burgeoning capital of Azerbaijan.

The Kempinski Hotel Badamdar Baku is a gleaming addition to the fast-growing portfolio of Kempinski city hotels, offering outstanding facilities for both businessmen and leisure travellers.

The all-new Badamdar Complex, situated in the heart of Badamdar district in Baku, is located 25 kms from Baku international airport, 10 minutes from the Parliament Building and 10 minutes from the renowned Baku Boulevard with its nearby glamorous international designer boutiques. The stand-out, soaring blue and white architecture incorporates traditional Azeri details, and has magnificent public areas.

The 280 expertly designed and appointed rooms and suites offer guests the last word in comfort, and present some truly dramatic views, on one side a rolling landscape, and on the other metropolitan Baku – authentic Azerbaijan.
The suites are equal to the amazing views – the singular Royal Residence Suite is rightly named, boasting an interior and appointments fit for a modern monarch; perhaps no less dramatic is the Presidential Suite; and there are four King Suites similarly designed for prestige entertaining.

The hotel is graced with 4 first-class restaurants and 5 bars and cafés, allowing guests a comprehensive choice of international and local cuisine, including in the hotel itself the all-day informal Badamdar restaurant, the opulent Golden Cage for Azeri fine dining, an Irish pub serving traditional bar food, and a chill-out summer terrace. In the retail and entertainment complex there is the very hip and cool seventies-style N-Joy Café, and the laid-back Waikiki Bar for long tropical drinks.
A world-class conference centre has been designed to offer international corporations an assured means of presenting themselves in an impressive manner to Azerbaijan's steadily growing business community.

The highlight of the complex is the spa centre, absolutely second to none in Baku: spread across a massive 3,500 square metres of floor space, guests can exercise and indulge themselves in a world of wellness: an oversized indoor pool, beauty treatments & massages, fitness studio, sauna and hamaam, relaxation area, as well as a pool bar.

Adjacent to the spa centre is a multi-level aqua park with swimming pool, whirlpool, kid's pool and fun slides, perfect for the family and stressed-out businessmen.

For those guests who prefer a secluded stay in the utmost privacy, the Kempinski Hotel Badamdar Baku also has 37 Kempinski-serviced luxurious residences. Housed in a 14-floor tower, the fully furnished residences vary in size from 60 to more than 200 square metres with one, two or three bedrooms. The elegantly designed interiors boast exquisite fabrics, new-century amenities, and superbly equipped kitchens.

With its outstanding conference facilities, events at the Kempinski Hotel Badamdar Baku are set to be the talk of the town. The Ballroom can accommodate up to 500 people, offering a prestigious venue for galas, cocktail receptions and weddings. For corporate conferences and presentations the Auditorium can accommodate up to 500 people. The 19 meeting rooms and 36 fully furnished offices are ideal for round-table meetings and high-level boardroom discussions; of course they are equipped not only with twenty-first century technology, they also come with the renowned Kempinski business support and discreet European service.

A much-appreciated and much talked about feature of the Badamdar Complex is the entertainment and retail centre covering 5,000 square metres; guests and visitors can be assured of a wonderful experience; there are three levels of shopping space answering to all the needs of international travellers and the local community; there is one level of entertainment offering billiards, bowling and an ice skating rink, as well as restaurants and bars – a world of fun.

Reto Wittwer, Kempinski President and CEO, says that, "We are very proud to enter Azerbaijan with the opening of the Kempinski Hotel Badamdar Baku, and we have further plans for the capital. The new hotel is set to unite the best of Kempinski – the highest levels of service, unique location and a remarkable European flair – with a keen admiration for Azeri culture and traditions."

 
Keep Difficult People on Your Radar


I once had an employee in my team when I was managing a large conference department who caused me frequent nightmares. Apart from being an alcoholic - for which, I felt genuinely sorry for him - he was also an obnoxious bully - which sort of killed any compassion. Despite numerous problems, suspensions, coaching sessions (complete waste of time) and daily arguments, he was impossible to get rid of - it was a highly unionised hotel and for some unknown reason he seemed to have the shop steward in his pocket. Finally, only after he physically attacked a customer was it possible to say goodbye to him. Despite the hassle he caused me, it turned out to be a good early-career experience because it taught me a thing or two about dealing with difficult people.
In terms of managing difficult people, I always start from the point of view that everyone deserves a chance - we all slip up now and again - but persistent underperformance, I never tolerate. Being 'difficult' of course can cover a multitude of sins, but I usually view it as someone who has some attitudinal problem which is impacting on their work performance for a sustained period. Everyone has minor deviations from the norm, but a 'difficult' person is a consistent pain in the you-know-what. In seeking to deal with individuals such as this, I always follow the following steps, generally if not necessarily in a one-after-the-other way:

Recognition
You must first draw their attention to the problem and make it clear that you will no longer tolerate it. You draw a line in the sand, so to speak. This is vital in terms of starting to make a break with the past; the individual in question needs to know that change is coming, whether they like it or not.

Acceptance
An important early step is to get the employee to accept that there is a problem and this can often be the most difficult part - as some individuals are either unaware of what they are doing, or more likely will attempt to deny it or blame it on someone else. But without an acceptance of the problem, this makes it significantly more difficult to get someone to change an aspect of their behaviour; if they don't see an issue in the first place, then (in their mind) why would they change?
Having said that, don't waste an inordinate amount of time on this phase either; if they refuse to be accountable then you must make it clear that there is a problem and that they need to resolve it.

Discussion
In terms of changing behaviour, some degree of discussion is always necessary because simply telling someone to get their act together doesn't usually work. You are prepared to be supportive here, to listen, to evaluate but at the same time you are not allowing yourself to be taken for a fool either. No woolly jumper style of management going on here.

Action
Based on what has been discussed, you will either agree what they need to change, or you may have to impose the route forward; you move from a consultative to directive style. Also, there may be action required on your behalf too, as valid issues may have arisen which are contributing to the problem and therefore require attention from you. It goes without saying that on occasion, it is the behaviour of the manager which is bringing out the poor performance in the individual.

Review
You should always ensure that you review their performance at defined intervals to ensure that they are addressing the problem. If on the next occasion they have failed to live up to their commitments, or to abide by what you were forced to impose, then you do not rehash the whole problem again. You have given them a chance, the necessary support and they haven't responded. Unless you failed to deliver on something you had committed, then they have eventually sealed their own destiny and you now move to applying whatever disciplinary process is relevant in your organisation.
As I said, this is not a step-by-step framework of course, but it should give you a general indication of how to better deal with any difficult team member. Essentially, you are starting with a coaching-style but if that doesn't work you shift to a more directive approach and ultimately a disciplinary-based solution. It is important to begin with the coaching, not only out of natural fairness, but once you reach the disciplinary route, the nature of the relationship changes and usually there is no way back because if nothing else, you have made up your mind that they no longer fit in the team.

 
FOUR SEASONS TO MANAGE 'HOUSE WITH THE LIONS'


A luxurious five-star hotel complex is due to open in downtown St. Petersburg next year aiming to accommodate VIP guests, host international summits and meet the growing demand for hotel facilities in the city, which continues to enjoy a boom in tourism.

A contract was signed on Wednesday between Mikhail Masalov, CEO of Tristar Investment Holdings Ltd. (TIH), and Isadore Sharp, director of the board of Four Seasons Hotels and Resorts, which will manage the five-star hotel, to be completed in 2009 and located on Voznesensky Prospekt.

The building, which was originally the palace of Prince Lobanov-Rostovsky and is also known as "The House with the Lions," was designed in 1817 by Auguste Ricard de Montferrand, who is best known for designing the nearby St. Isaac's Cathedral. The palace is under federal protection and in 2004 TIH was chosen as a contractor to manage the redevelopment of the building and handle investments.

"We were looking for a company that would meet the requirements and standards set for a first-class hotel facility," said Viktoria Sobolevskaya, deputy CEO of TIH.

The renovation has seen a lot of criticism recently, after an extra attic level was added to the building and a wing in the courtyard was demolished. Concerned local residents applied to Rosokhrankultura, the supervisory body in charge of the protection of historical monuments and buildings, which initiated an investigation. Kirill Zaitsev of Rosokhrankultura told Fontanka.ru news agency that according to the project approved in Moscow, no changes to the attic level resulting in changes to the building's external appearance are to be carried out.

"TIH is acting in accordance with the terms that we are obliged to follow. On Wednesday, Rosokhrankultura is due to open the investigation into whether the House with the Lions has suffered any unauthorized damage, and is expected to reach a verdict a month later," said Sobolevskaya by telephone on Monday.

In 2006, according to the protocol of intention, Four Seasons Hotels & Resort was approved as a partner in the project, marking the company's entrance into the Russian market. Four Seasons Hotels & Resorts manages about 80 hotels in five continents, with about 30 projects currently in progress.

TIH's Masalov said that the hotel's investors of $135 million expect to see profits in five to seven years.

"TIH is credited by Uralsib Financial Corporation and the subsequent agreement will be signed soon," Masalov told Russia's RBK Daily newspaper last week.

Beverly Hills-based Cheryl Rowley Design (CRD), which has collaborated with Four Seasons Hotels & Resorts on several projects, including hotels and resorts in Buenos Aires, Philadelphia, Carlsbad and Palm Beach, has been hired as the interior design firm to carry out a $125-million renovation of the federally significant historic monument.

Due to start operating by the end of 2009, two of the three existing open-air courtyards in the neo-classical building will be enclosed to create additional public areas on the first floor, including a large ballroom and spa and fitness facilities. The glass and steel enclosures will be modern in design, but the geometry is designed to reflect the "winter garden" enclosures popular during the period in which the building was built. The hotel will also include state-of-the-art meeting and conference facilities, several restaurants and 183 guest rooms and suites covering a total of approximately 19,000 square meters.

Alexander Krapin, CEO of RWAY Information and Analysis Agency, said that first-rate hotels are always in demand in every city. "Conferences, summits and forums are generally hosted by hotels of at a least four-star level. And if there are such facilities, business tourism sees growth."

"Russia's Northern Capital will improve its international image as soon as this type of hotel opens," predicted Oleg Repchenko, head of analysis at Real Estate Market Indicators.

St. Petersburg is now often chosen over Moscow for hosting international events, such as the annual Economic Forum and Group of Eight leaders summit in 2005. Andrei Beketov, supervisor of the Real Estate Market Analysis Project, said that the city currently lacks suitable accommodation for VIPs who usually insist on high levels of security and comfort during visits.

"This by no means imply that luxurious hotels should be abundant in St. Petersburg as it is wrong in terms of economics. But at least one first-class hotel is a must," said Beketov.

 
Mandarin Oriental Maldives Maavelavaru Resort to open in 2013


Located in Noonu Atoll, Mandarin Oriental, Maavelavaru Maldives hotel is at a distance of 185 kilometers from the international airport. You can reach the island in approximately 43 minutes by seaplane. The aerial view from the seaplane is breath taking and absolutely worth capturing. So have your camera handy while boarding for seaplane.

The resort hotel has 114 villas to pamper you. The luxurious and sophisticated setting of the villas present a picture of ultimate vacation that you are sure to cherish later. The rooms are furnished with modern amenities and luxurious facilities. Every room is air conditioned and has private bathroom along with outdoor and indoor showers. You have tea and coffee making facilities, in room safe deposit box, hair dryer and personal bar. Fr your entertainment, you have the facility of DVD. You have IDD telephone so as to contact your loved ones whenever you want to. Access to Wi-Fi broadband let you connect to the world outside island and get updated with the latest happenings around the world.

Dining at the resort hotel is also exclusive and make for worth cherishing experience. There are seven restaurants and bars at the resort to treat your palate with exquisite dishes and exotic cocktails.

Amazing setting of these restaurants that along with providing comfort blends perfectly with the nature outside make your dining even more special. The varied setting and the various cuisines offered at these restaurants makes it easier for the resort's guests. Some of the bars and restaurants at the resort hotel include poolside cafe and bar, a beachfront restaurant, an alfresco Maldivian grill and underwater wine cellar with private dining room that is sure to add some excitement as well.

The spa at the resort offers you therapeutic massages and relaxes you with other rejuvenating services.
You are bound to come out refreshed after taking services from the spa. The outdoor Jacuzzi also promises some good time while holidaying at the island. Other facilities at the resort are multi-function meeting room, a business centre along with a library that is well stocked. You have CD and DVD library too at the resort hotel. For all of you who love to maintain their fitness and wouldn't want to take a break from their fitness regime, you have the facility of gym. Pools at the resort hotel offer fitness along with some enjoyment.

Water sports like diving, snorkeling, windsurfing, sailing and waterskiing, etc are most popular amongst tourists. The resort has diving centre too to assist you in whichever way possible. Island wide, Wi-Fi access let you access internet at any place in the island. Going for excursions and fishing can also be quite exciting and present you with the opportunity to explore the island and its life in a much better way. Apart from this, you can just relax amidst the calmness ad serenity of the nature. Snowy white beaches with turquoise lagoons around them and greenery of palm trees present you with a refreshing break from the worries of everyday lives. So book your tickets now and spend some memorable time at Mandarin Oriental Maldives.

 
The Shangri-La Hotel in London is Rising


The first ever luxury Shangri-La Hotel in London will have the unique selling point of occupying the upper floors of one of the tallest buildings in Europe when it opens in 2012.

Standing at 310 metres (1,016 feet) tall the new Shard of Glass tower, officially known as London Bridge Tower, will be 245 feet higher than One Canada Square in Canary Wharf - currently London's tallest tower.
Taking up 18 floors of the Shard - from floor 34 to 52 - the Shangri-La will offer 195 rooms, 170 deluxe guestrooms, averaging more than 42 square meters each making them among the largest in London.
Its 25 suites, including two specialty suites and a presidential suite, are sure to be something special - with glass-enclosed 'wintergarden' balconies. Guests can sink into the 'Shangri-La Bed', with its patented body-contouring technology, and enjoy state of the art luxuries like LCD televisions, hi-fi equipment and business services.

To top it all, the luxury spa on the 52nd floor - Europe's first CHI spa - will offer Chinese and Himalayan healing therapies alongside fitness facilities including gym, whirlpool, steam, sauna and, best of all, an indoor infinity swimming pool with panoramic views of the London skyline.

Even if you're not staying at the hotel you will be able to benefit from those far-reaching views - anyone can access the public viewing platforms on floors 68 to 72 which are expected to attract over half a million visitors a year.
 
   
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Staff Movements

Jennifer Fox has been appointed President of Fairmont Hotels and Resorts. In 2003, she was named Senior Vice President of IHG before taking on her most recent post of Chief Operating Officer InterContinental Hotels Group Europe. She is the former Managing Director of the InterContinental Hong Kong and General Manager of the Orchid on the Big Island

At Global Hyatt, Chris Koehler is promoted to Vice President Operations, China, based in Hong Kong. Since 2009, he had been the General Manager of the Grand Hyatt Shanghai.

Rami Sayess has been promoted to Regional Vice President and General Manager at the Four Seasons Bangkok. He has been with the company since 2005, previously serving as Hotel Manager for the Four Seasons Amman and, most recently, as General Manager of the Four Seasons Riyadh.

Malcolm Zancanaro has been named General Manager of the Grand Hyatt Beijing. He has been with Hyatt for over twenty years, most recently serving as General Manager at the Hyatt Regency Qingdao.

Nick Downing has been named General Manager at the W Retreat Koh Samui . He was most recently the Director of Operations at Ativa Hospitality after serving as General Manager at their Hôtel de La Paix Angkor for two years.

Nicolas Boutin has joined the Four Seasons Bora Bora as Executive Chef. He was most recently overseeing the kitchen for the Conrad Maldives and is the former Executive Chef at the Mandarin Oriental Boston.

Simon Antoine has moved from the role of Hotel Manager of the InterContinental Times Square New York to take over from Andrew Gajary as General Manager at the InterContinental Toronto-Yorkville.

Jean-Marc Jalbert has been named General Manager of the Radisson Blu St. Martin (the former Méridien) slated to re-open in December. Since 2002, he had been with Sofitel, most recently as Vice President of Operations, Process and Quality – the Americas.

 Ömer Acar has joined the Hotel Royal Monceau in Paris as General Manager, taking over from Sylvain Ercoli, who will be opening the Bulgari London. For the past six years, Acar had served as General Manager of the Ritz Paris. He is the former Director of Food and Beverage at the Four Seasons Sharm El Sheikh and Assistant Director of Food and Beverage at the Four Seasons Los Angeles at Beverly Hills.

Adrian Ellis, formerly of the Corinthia Budapest and Méridien Warsaw, is the General Manager of the Fairmont Baku.

Aaron Kaupp, who was the General Manager at the Palazzo Sasso, is now the General Manager of the Armani Milan.

Christoph Ganster goes from General Manager of the Fairmont Heliopolis to General Manager of the Fairmont Grand Kyiv.

Le Méridien Lav Split in Croatia has named Arnoud Zaalberg General Manager. He was most recently the General Manager of the Sheraton Tirana and the former Executive Assistant Manager of the Sheraton Brussels.

Four Seasons Hotels and Resorts has promoted Jean-Pierre Soutric to Vice President Corporate and Travel Industry Sales - Europe. He has been with the company since 1995, most recently serving as Director of Corporate and Travel Industry Sales Europe, based in the Paris Worldwide Sales office.

Frédéric Le Gac has joined the Shangri-La Beijing as Executive Pastry Chef. He was most recently with the Kempinski Nile as Pastry Chef and previously served in pastry positions for the Oceania Cruise Line, the Madinat Jumeirah and Lenotre in Dubai.

Stephan Killinger was promoted by Kerzner International from the position of General Manager of the One&Only Reethi Rah in the Maldives to that of General Manager of Mazagan in Casablanca. Prior to joining Kerzner, Killinger spent nine years with Four Seasons in Alexandria, Bali and Philadelphia.

Riaz Mahmood has been named General Manager at the Regency Kuwait. He was most recently the General Manager at the Raffles Beijing.

The InterContinental Abu Dhabi has appointed Dieter Franke General Manager. He has been with IHG since 1987, most recently as Hotel Manager at the InterContinental Dubai Festival City and the Crowne Plaza Abu Dhabi - Yas Island and Staybridge Suites Abu Dhabi - Yas Island.

James Norman has joined the Grand Hotel Kempinski in Geneva as Executive Chef, replacing Christophe David. He was most recently in the same position for the Mandarin Oriental Geneva and is a former Executive Sous Chef for the Mandarin Oriental Hong Kong.

Thierry Jacques is the new Restaurant Manager at Paris’ Hotel Bristol, taking over from Frédéric Kaiser. A former Maitre d’Hotel at Taillevent, he was since 1999 the Assistant Restaurant Manager at Le Cinq, the award-winning restaurant at the Four Seasons George V.

The St. Maarten’s Sonesta Maho Beach Resort & Casino has named Armando Pizzuti General Manager. He is the former Corporate Director Food and Beverage for Sandals Resorts.

Genevieve Dumas is now the General Manager at the Fairmont Le Chateau Montebello. She is the former General Manager for the Marriott Residence Inn, Mont-Tremblant.

Christophe Baraton is now in San Francisco as Director of Food and Beverage for the Clift. He was most recently in a similar post for the Shore Club Miami. He had previously served in food and beverage positions for the Delano and the Ritz-Carlton South Beach.

Jonathan Knudsen has moved over to the Hudson Hotel as Director of Food and Beverage. He is the former Director of Food and Beverage for the Westin New York at Times Square.

Edan Ballantine has been appointed Director of Food and Beverage at the Grand Hyatt New York. He was most recently in the same position for the Hyatt Regency St. Louis.

Eric Dupaix has joined the London NYC as Director of Operations for Gordon Ramsay. He was most recently the Director of Food and Beverage at the Metropolitan New York. He is the former Food and Beverage Director at the Westin New York at Times Square and the Essex House.

Yvan Didelot has been named Executive Chef for the Grand Hyatt Santiago. He is the former Executive Chef for the Sofitel Imperial Mauritius

Ziad Atrissi has joined the JW Marriott Cannes, the former Palais Stéphanie, as General Manager. He is the former General Manager at the Renaissance Paris Le Parc Trocadéro. Atrissi takes over from Richard Duvauchelle who has been promoted by owner Jesta Groupe to Chief Executive Officer. 

Julien Pradels has joined Christie's France as Director of Operations. He is the former Director of Rooms at the Four Seasons Provence.

Martin Steiner has been named Executive Chef for the Jumeirah Frankfurt, scheduled to open next month. He was most recently overseeing Val d'Or in Bad Kreuznach.

Le Méridien Piccadilly has appointed Michael Dutnall Chef de Cuisine. He was most recently at White’s in St James as Sous Chef.

Andrew John de Brito has been promoted to Hotel Manager and joined the Four Seasons Jakarta. He was most recently with the Four Seasons Shanghai as Director of Food and Beverage. De Brito had previously held food and beverage management positions at the Regent Kuala Lumpur, the Four Seasons Maldives at Kuda Huraa and the Four Seasons Langkawi.

Sylvain Ercoli has joined the Hotel Bulgari being built in London as General Manager.  He was most recently the General Manager for the Royal Monceau in Paris. Ercoli is also a former General Manager of the Crillon, Claridges, the Martinez and the Byblos.

Monte Carlo’s Hôtel Hermitage has named Pascal Camia Director. He was most recently the Deputy Managing Director at the Monte Carlo Bay Hotel & Resort.

Vincent Tissier has been named Assistant General Manager at La Réserve Geneva, reporting to General Manager Alex Carpentier. Tissier is an alumnus of the Montalembert, Le Bel-Ami, the Hotel du Cap Eden Roc and the Hotel Meurice.

At Monaco’s Société des Bains de Mer, Jean-Pierre Siri, a 27-year veteran of the group, has been promoted to the position of Director of International Development. After several years at the helm of the Hotel Mirabeau, he had been the General Manager of the Hotel Hermitage since 1993.

Urs Solenthaler has been appointed Executive Assistant Manager Food and Beverage at the Shangri-La Jakarta. He was most recently the Director of Food and Beverage at the Four Seasons Riyadh. He is the former Director of Food and Beverage for the Sentosa Resort & Spa Singapore and the Goodwood Park Hotel Singapore

Yann Gouriou has been named Hotel Manager for the Aleenta Resort and Spa in Phuket. He is the former Resident Manager for the Cambridge Beach Resort & Spa Bermuda.

Thomas Vaucouleur de Ville d’Avray has joined the Peninsula Bangkok as Director of Food and Beverage. He was most recently in the same role at the One&Only Reethi Rah in the Maldives.

Oliver Bruns has been promoted to Hotel Manager and moved over to the Four Seasons Hotel Cairo at Nile Plaza. He was previously the Director of Rooms for the Four Seasons Sharm El Sheikh and the Four Seasons Great Exuma.

Oliver Kesseler has moved to head the team at the Hilton Dubai Jumeirah Residence, scheduled to open later this year. He was most recently in Bulgaria, as Director of Operations at the Hilton Sofia.

Rocco Forte Hotels has named Ivan Artolli Operations Director - UK, Belgium and Eastern Europe, based in London. He is the former General Manager of the Balmoral in Edinburgh and General Manager of the Hotel Savoy in Florence.

Franck Arnold is now the General Manager of the Balmoral, taking over from Artolli. Arnold was most recently overseeing the Jefferson in Washington, D.C. He is the former Hotel Manager of the Four Seasons Chicago and the InterContinental The Barclay New York.

The Grand Hotel Heiligendamm has named Henning Matthiesen General Manager, taking over from Holger King. Matthiesen was most recently the General Manager at the Augustine in Prague. He previously served as Assistant Manager at the Hotel Adlon Kempinksi in Berlin and as General Manager at the Coombe Abbey Hotel.
Ken Dittrich takes over from Matthiesen as General Manager of the Augustine Prague. Dittrich was most recently the General Manager at the Corinthia St. Petersburg.

Eric Pere takes over from Dittrich as General Manager of the Corinthia St. Petersburg. Pere was most recently in the same position for the Corinthia Bab Africa Hotel Tripoli. He is the former General Manager of the Bora Bora Lagoon Resort & Spa, and the Hotel Port Palace Monaco.

Jean-Luc Naret has been appointed Managing Director of Héritage Resorts au Domaine de Bel Ombre. Located on the island of Mauritius the compound includes the Héritage Le Telfair Golf & Spa Resorts, the Heritage Aali Gold & Spa Resort, the Villas, the C Beach Club, the Chateau de Bel Ombre and the Golf Club. This is the second time around in Mauritius for Naret who was the General Manager of La Résidence in the late ‘90’s. Naret is also a former Managing Director of Sandy Lane. He was most recently the Managing Director of the Guide Michelin.

Simon Wakefield has been named General Manager for London’s Athenaeum Hotel and Apartments. He was most recently the Hotel Manager at the Crowne Plaza London - The City.

Richard Raab has been named Hotel Manager for the Four Seasons Lion Palace St. Petersburg. He has been with the company since 1998, most recently as Resort Manager at the Four Seasons Nevis.

Bastian Germer has joined the recently re-opened Renaissance St. Pancras in London as Hotel Manager, taking over from Knut Wylde. Germer is the former Managing Director for Uncharted Hotels and Resorts in Singapore.

Oliver Geyer has been appointed Executive Assistant Manager of the InterContinental Prague. He was most recently serving as Executive Assistant Manager at the brand new Kameha Grand in Bonn.

Peter Fuchs returns to the UK as Culinary Director for the Celtic Manor Resort and Celtic Manor collection. He was the Executive Chef of Harrods before taking on his most recent role as Director of Food and Beverage for the Creta-Terra Maris Convention & Golf Resort in Crete.

Mandarin Oriental is building a dream team in Europe: Gilles Humeau, the former Director of Marketing at the Four Seasons George V, has been named Vice President of Sales, Southern Europe.

Samuel Berne has been named Director of Sales and Marketing at the Hotel Kempinski Le Mirador. He is the former Director of Sales and Marketing at the Radisson Blu Resort Split in Croatia.

The Four Seasons St. Petersburg has named Manfred Thievessen Director of Marketing. He is the former Director of Sales and Marketing for the JW Marriott Resort & Spa Cancun and Casa Magna Marriott Resort Cancun and had previously overseen sales and marketing at the Marriott Son Antem Golf Resort & Spa, Mallorca in Spain

Martin Kleinmann has moved to the Ritz-Carlton Shenzhen as General Manager. He was most recently in the same role for the Ritz-Carlton Istanbul. He is the former General Manager of the Ritz-Carlton Nile Hotel.

Pierre Lang has been named General Manager of the Park Hyatt Maldives Hadahaa. He was most recently the Executive Assistant Manager Rooms & Residences at Armani Hotels & Resorts. He had previously overseen rooms division for the Capella Singapore and the One&Only Reethi Rah.

Frédéric Perrin has joined the Viceroy Maldives as pre-opening Resort Manager. He was most recently the Resident Manager at the One&Only The Palm. He is the former Director of Food and Beverage for the Four Seasons Maldives at Kuda Huraa.

Cedric Besler is now with the Conrad Dalian as Director of Food and Beverage. He was most recently in the same role for the Shangri-la Beijing. He had previously overseen food and beverage at the Sofitel Wanda Beijing and the Hotel Concorde Lafayette in Paris.

Oliver Key has joined the St. Regis Abu Dhabi as General Manager. He was most recently in the same position for the Armani Dubai. He is the former General Manager of the Address, Dubai Marina and Hotel Manager of the Fairmont Dubai.

The Emirates Palace has appointed Bugra  Berberoglu General Manager. For the past three years the Lausanne graduate had overseen the Kempinski Ishtar Hotel in Dead Sea Jordan.

New to the Ritz-Carlton group, the Al Bustan Palace in Oman has named Bernard Viola General Manager. He was most recently at the Ritz-Carlton Osaka as General Manager. He is also the former General Manager of the Ritz-Carlton Bahrain Hotel & Spa.