Four members of the association — from Mexico to Hong Kong and all the way to the European countryside — share their hope for the future as Relais & Châteaux properties gradually reopen throughout the world.
With newfound gratitude after a year and a half unlike any other, Managing Director Andrew Stembridge of Chewton Glen in the UK reflects on the property’s evolution since its humble beginnings, putting emphasis on quality over quantity. This resilience gave Chewton Glen the strength to start anew.
Want a heavenly getaway without breaking social-distancing rules? This ten-stop world tour in Relais & Châteaux’s private villas and cabins shows what kind of vacations await you, all offering safety and seclusion, with VIP services and exclusive experiences.
After a year-long review, it has become clear that sustainability must become even more of a main course issue in the culinary philosophy and style of Relais & Châteaux chefs. Aware of the key role she plays, chef Vicky Lau of Tate Dining Room in Hong Kong shares precisely this commitment.
As restaurants reopen in France on May 19, César Troisgros delivers a heart-to-heart about the joy he will experience when guests come back. César explains how this period of time has allowed him to "build better" with sincerity and simplicity at the top of his mind.