Human Resources

🏨 Xavier Mufraggi has been appointed CEO of Generator Hostels in London. By 2030, the company aims to double its hotel footprint, focusing on acquiring four-star hotels in London, Paris, Dublin, and Hamburg. Mufraggi, with over 20 years of leadership experience, will lead expansion after Generator's 2025 acquisition by Brookfield. Plans include converting buildings into design-led accommodations. The goal is to provide affordable travel and career opportunities for young, diverse talent.

🏨 Troo Hospitality appoints Marc Finney as a non-executive director in 2025. With over 40 years of international hospitality experience, Finney previously led Colliers' Hotels and Resorts Advisory Services, managing 500+ assignments. Troo, managing 15 hotels and £100m, aims to enhance its strategic leadership. CEO Winston J. Zahra acknowledges Finney's expertise as crucial for Troo's growth. The company seeks to expand its hotel management and advisory platform, focusing on new opportunities.

📍 In 2025, India's luxury hotel industry thrived despite global challenges. The Leela Palaces saw a 6% RevPAR increase in Q1 2026, with ADR up 14% and EBITDA rising 19%. Accor targets 300 hotels in India by 2030, with the hospitality market projected to grow from $282 billion in 2025 to $541 billion by 2030. Prime Minister Modi's appeal boosted domestic tourism, while government initiatives like Vision@2047 stimulate hotel development. Accor predicts India will surpass China by 2045.

🏨 Xavier Mufraggi becomes CEO of Generator, following its acquisition by Brookfield in 2025. As of 2026-2027, Generator plans to open three new locations and renovate properties in London, Paris, Dublin, and Hamburg. By 2030, the company aims to double its footprint, focusing on centrally located hotels and adaptive reuse projects. Founded in 1995, Generator currently operates in cities like Amsterdam, Barcelona, and New York, maintaining a mission to keep city travel affordable and culturally immersive.

🏨 Xavier Mufraggi, appointed CEO of Generator, aims to double the brand's presence by 2030 through the acquisition of centrally located four-star hotels and adaptive reuse projects. Mufraggi, with over 20 years of leadership experience, joins following Brookfield's 2025 acquisition of Generator. Previously, he led Club Med's North America & Caribbean division and held roles at Kraft Foods and Fosun Group. Generator plans European expansion and enhanced guest experiences.

🍳 Kian Puerta-Terron has been appointed head chef at Sauce restaurant in The Painswick hotel, located in the Cotswolds, after 18 months with the property. He brings experience from kitchens in Cheltenham, Cornwall, and Bristol’s Bravas. His culinary approach combines French, Spanish, and Japanese influences, focusing on seasonal British ingredients sourced locally. Dishes include steamed halibut and beef Wellington. The restaurant emphasizes seasonal menus and local produce from suppliers like Walter Rose and Son.

📈 Hostaway, a vacation rental management software company, made key executive appointments in 2026 to boost global expansion. Robert Goldenberg, with over a decade of CFO experience, becomes CFO; Janis Rozenblats, formerly of Mailigen and Aerones, is the new Chief Product Officer; and Darcy Kurtz, with 25+ years in marketing, joins as CMO. The company, a 2025 unicorn, operates fully remotely in 55 countries and recently launched the AI CoHost to enhance property management.

🏝️ Simon Winchester has been appointed as the resort manager of Sugar Beach, A Viceroy Resort. Since joining in 2020, he managed six dining venues and culinary programs. Winchester previously worked at Six Senses Kaplankaya in Turkey and Mondrian Doha. He aims to enhance guest experiences that reflect the spirit of Saint Lucia.

🍳 John Munro became the head chef at Number One in The Balmoral after three years as the senior sous chef with executive chef Paul Hart. In 2024, Munro initiated the restaurant’s first beehive project, using the honey in their menu. He emphasizes seasonal, local ingredients from Edinburgh and East Lothian, including seaweed, elderflower, and sea buckthorn. Signature dishes will feature North Sea halibut, elderflower, and British peas, highlighting Scotland's exceptional produce.