Anantara Hotels & Resorts – World Gourmet Festival
For 25 years, Minor Hotels’ World Gourmet Festival has been a cornerstone of Asia’s culinary scene, helping transform Bangkok from a street-food haven into a world-class dining destination. More than a showcase of prestige, the festival serves as a creative platform where Michelin-starred chefs, innovative mixologists, and emerging Thai talents collaborate through exclusive dinners, masterclasses, and panel discussions.
The 25th anniversary edition will bring together more than 3,000 guests and over 20 acclaimed chefs, turning the Anantara Siam into a global stage for creativity and cultural exchange. By combining excellence with inclusivity—through student mentorships and sustainability-focused workshops—the event redefines what a hotel-led F&B concept can accomplish.
More than a festival, it stands as a living space for culinary exchange, education, and innovation, positioning Minor Hotels as both curator and catalyst for the future of global dining culture.
Atypio – À l’Épicerie Restaurant
Launched by Atypio after the pandemic, À l’Épicerie Restaurant reshapes hotel dining into a profitable, sustainable, and experience-focused model. Both restaurant and delicatessen, it invites guests to “savor here, cook at home,” combining conviviality with responsible consumption. Each location highlights French terroir through 50 artisan cheeses, seasonal menus, and locally sourced products from trusted partners such as Aix&Terra, Maison Tourette, and Café Richard.
Beyond its culinary concept, the initiative represents a strategic reinvention of hotel F&B operations. Seasonal menu rotations, standardized recipes, and shared ingredients improve cost control, support a 25% F&B margin, and provide HR flexibility. Transparency is key, with each dish’s carbon footprint displayed using the Fullsoon calculator.
By combining pleasure, purpose, and performance, À l’Épicerie shows how hotels can deliver high-quality gastronomy sustainably, setting a new standard for agile, eco-conscious, and community-driven dining.
Hilton – StiR Creative Collective
Hilton’s StiR Creative Collective represents a major evolution in how global hotel groups approach F&B innovation. More than a consulting function, it acts as an in-house creative studio combining market insight, design strategy, and operational expertise to develop dining experiences that are both profitable and locally relevant.
Its strength lies in its structure: a dedicated, multidisciplinary team providing end-to-end solutions, from concept design and branding to pre-opening support and culinary development. This model brings creativity in-house, ensuring consistency across brands while allowing flexibility and authenticity for owners.
By turning F&B from a cost center into a source of differentiation, StiR embodies a new mindset in hospitality—one that views restaurants and bars not as amenities but as cultural and commercial assets that define a property’s identity and enhance its market value.
Jost Hotels – Le Café Pop Food Court
At JOST Le Havre, Le Café Pop reinvents the traditional bouillon into a modern, social dining experience. Inspired by the French culinary heritage of simple, affordable, and convivial cuisine, the concept brings the spirit of popular dining into the hotel setting, creating a bridge between community life and hospitality.
What sets Le Café Pop apart is its hybrid nature—somewhere between a food court, a neighborhood canteen, and a social hub. With a focus on local sourcing, home-style cooking, and an inclusive atmosphere, it builds a culinary ecosystem that connects residents and travellers alike.
More than a restaurant, Le Café Pop turns the hotel into a living space—accessible, lively, and in tune with modern lifestyles. Through this approach, JOST Le Havre shows how hospitality brands can transform everyday dining into an authentic and collective experience.
MGallery Collection – Bringing Mixology to New Heights
With World Cocktail Months, MGallery presents a new vision of bar culture that reflects changing guest expectations. Extended from one to three months across its global network, the initiative explores the meeting point between mixology, design, and social awareness. It responds to a clear trend: more guests now prefer low- or no-alcohol options without giving up creativity or sophistication.
The project’s impact comes from its collaborative model. In partnership with Citadelle Gin and Maison Sarah Lavoine, MGallery transforms each participating bar into a creative lab, where the Mirror Effect serves both as a design feature and a metaphor for self-reflection through taste. Beyond product innovation, World Cocktail Months reshapes operations and guest interaction around experiences that are more inclusive, sustainable, and design-driven—showing how hotel bars can evolve to meet the expectations of a more conscious generation of travellers.
SBM Monte Carlo – SBM Monte Carlo x D.ream International
The partnership between Monte-Carlo Société des Bains de Mer (SBM) and D.ream International marks a new stage in the internationalization of the Monte-Carlo lifestyle. More than an F&B collaboration, it creates a bridge between heritage and innovation, combining over 160 years of Monaco’s culinary and cultural excellence with D.ream’s expertise in developing immersive dining concepts worldwide.
The project stands out for its ambition to create a new restaurant brand that captures the shared spirit of the French and Italian Rivieras—elegant, lively, and deeply rooted in place. Designed for global expansion, from Dubai to Miami and London, the concept translates Monte-Carlo’s gastronomic savoir-faire into a modern, scalable experience.
By uniting tradition with a new vision of festive, international dining, SBM and D.ream place themselves at the forefront of luxury hospitality’s next chapter, where destination identity evolves into a living, global brand.
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