Harry is a magazine journalist and the editor of Supper Magazine, launching in 2015 covering global hospitality food and beverage, so he is well placed to be chairing the seminar sessions at TO THE TABLE Europe 2017.
Adam will be looking case studies of his most iconic restaurant work over his career, such as Per Se and Daniel in New York, Aureole Las Vegas, Oro at The Cipriani Hotel in Venice, HMF at The Breakers Resort in Palm Beach, Dinner at the Mandarin Oriental Hyde Park in London and most recently The Grill by Thomas Keller onboard Seabourn Quest cruise ship. These projects have defined Adam as a designer, but what are the key factors to ensure they stand the test of time? Adam will also talk about his inspirations, the future of restaurant design, and what key factors are crucial to make the restaurant a must-see destination, whether it’s in a hotel setting, or stand alone.
With over 4100 hotels globally and over 20 brands from economy to luxury, having an innovative strategy for restaurant development is key. So, taking a unique perspective, Amir will discuss Accor Hotels approach to analysing trends and staying ahead of the curve. He'll also give an insight into how he’s shaking up traditional development models by implementing a much more focused and results-driven ethos.
Martin and Robbie will be discussing how they create unique brands by developing stories around food and beverage concepts and experiences. The combination of Martin’s experience as an operator and Robbie’s creative knowhow, will lead the audience to discover how a new restaurant brand can stand out among the wealth of existing brands, especially when so many of them are under the umbrella of large corporations with multiple brands. They will also look at how existing brands can retain their clarity and authenticity in a changing and growing industry.
Chef demonstration and workshop in Midori Restaurant, one of Europe’s best Japanese restaurants. Delegates will experience a closeup demonstration of Japanese techniques, highlighting the authenticity of Japanese flavours through live cooking and will sample a tasting of the signature dish.