Despite many months of disruption and delay, the ushering in of a new year signifies a fresh slate for the hospitality industry and with it, a whole host of new and exciting hotel openings.
Whilst the pandemic put the brakes on some developments, for those who did open in 2020, including Dani Garcia’s eponymous restaurant atop Four Seasons Madrid, David Chang’s Majordōmo dining concept at the Palazzo within The Venetian in Las Vegas, and Ryan Chetiyawardana’s opulent subterranean cocktail bar, Silver Lyan, inside Riggs Washington DC, the standard was higher than ever.
Meanwhile, new names like Crockers, located in the picturesque riverside setting of Henley-on-Thames, highlighted the pedigree of homegrown talent, and Paragon 700’s authentic Pugliese culinary offering gave discerning diners the chance to experience Mediterranean cuisine at its finest.
The outlook for the year ahead is also encouraging, with many new properties due to open their doors in 2021. According to data collected by our partners at Tophotelprojects, there are a total of 7,420 projects in the pipeline globally, 41% of which are slated to open in 2021; that’s over 600,000 new rooms. And of course each hotel comes with it’s own F&B concepts.
With that in mind, we’ve been keeping a close eye on the latest dining venues expected to launch over the next 12 months, bringing you a round-up of the very best restaurants and bars from across the sector, including Hyatt Regency’s Cambodian debut, Moxy’s first resort location and Giorgio Locatelli’s newest culinary outpost.
Four Seasons Resort & Residences, Napa Valley
Located in the heart of California’s famed wine region, Four Seasons' latest opening will feature its own fully operational winery and hand-farmed vineyard. The project’s F&B programme, headed up by Executive Chef Shaun Acosta, will incorporate several unique dining experiences including Truss Restaurant helmed by Michelin-starred chef Erik Anderson, which will celebrate the region’s freshest farm fare.
EXPRESS CHECK-OUT: Owner: Alcion Ventures • Operator: Four Seasons Hotel & Resorts • Architecture: HKS Architects, O’Bryan Partnership • Interior Design: Erin Martin, EDG • Chefs: Shaun Acosta, Erik Anderson
Hyatt Regency Phnom Penh, Cambodia
Representing Hyatt’s first hotel in the Camboadian capital, the 247-key property is set to become the largest internationally branded hotel in the city. Conceived by Singapore-based SCDA Architects, the interiors will reflect Cambodia’s diverse heritage, a feature which is extended through to the property’s five dining spaces, including its rooftop restaurant with views overlooking the Mekong River.
EXPRESS CHECK-OUT: Owner/Developer: Royal Field Development Company • Operator: Hyatt Hotels & Resorts • Architecture: SCDA Architects • Interior Design Consultant: PIA Interior • Interior Design: AA Corporation
EXPRESS CHECK-OUT: Owner: Business Trading Company (BTC) • Developer: Sydell Group • Architecture: EPR Architects • Interior Design: Roman and Williams • Chef: Ian Coogan
Nobu Hotel and Restaurant, Marrakech
Nobu Hospitality will expand into Africa this year with its debut hotel in Marrakech, opening in collaboration with Hivernage Collection and MC Hotels. Located just steps from the historic heart of the city, souks and vibrant Djemaa el-Fna, the newest property in its portfolio will comprise 71 guestrooms and suites, a selection of dining venues and rooftop spaces, and indoor and outdoor swimming pools.
EXPRESS CHECK-OUT: Owner/Developer: Hivernage Collection • Operator: Nobu Hospitality
Villa Dagmar, Stockholm
Situated in the heart of Stockholm’s vibrant Östermalmstorg district, the 19th century Art Nouveau building has been reimagined to blend together Scandinavian minimalism and turn-of-the-century elegance. In addition to 70 guestrooms, the hotel will also feature an organic food store, a cocktail bar and a Mediterranean-inspired dining venue with menus devised by chefs Daniel Höglander and Niclas Jönsson of Michelin-starred restaurant Aloê.
EXPRESS CHECK-OUT: Owner/Operator: Hotel Diplomat • Architecture: Tengbom • Chefs: Daniel Höglander, Niclas Jönsson
One&Only Portonovi Resort, Montenegro
One&Only’s European debut, a new 60-acre luxury development situated on the shores of Montenegro's Boka Bay overlooking the Adriatic sea, will play host to an impressive array of dining options. Its F&B programme ranges from authentic local recipes at La Veranda, to modern Asian fusion at the Tapesake pool club, and Southern Italian dishes at Sabia, helmed by world-renowned chef Giorgio Locatelli.
EXPRESS CHECK-OUT: Owner: Socar • Developer: Azmont Investment • Operator: Kerzner International Resorts • Architecture: GMWM2 • Interior Design: Denniston International, Case 3D, Social F+B (Sabia and Tapasake) • Chef: Giorgio Locatelli
Pendry, Chicago
One of four new Pendry properties opening its doors in 2021, the hotel signifies the creative rebirth of the city’s iconic Carbide & Carbon building. Thoughtfully designed by Studio Munge, Venteux – a French brasserie featuring an oyster and champagne bar – will be helmed by Chicago’s youngest Michelin-starred chef, Donald Young. In partnership with Clique Hospitality, menus will focus on comforting French fare, raw bar delicacies and nouveau savoury dishes.
EXPRESS CHECK-OUT: Operator: Montage Hotels & Resorts • Interior Design: Studio Munge • Chef: Donald Young
Moxy South Beach, Miami
Representing Moxy’s first resort location, the property will feature six distinct F&B venues, drawing on Mexican, Caribbean, Mediterranean and American flavours. Venues include Como Como, a seafood restaurant and raw bar; Serena, an open-air rooftop lounge serving hand-crafted cocktails and seasonal dishes; and Los Buenos, a taco stand and bodega in the lobby, as well as Bar Moxy and a dedicated mezcal lounge.
EXPRESS CHECK-OUT: Developer: Lightstone Group • Operator: Marriott International • Architecture and Interior Design: Rockwell Group • Architect of Record: Kobi Karp Architects • Interior Design: Saladino Design Studios (F&B)
Airelles Château de Versailles, Le Grand Contrôle, France
As the first hotel to be located on the grounds of the Palace of Versailles, the property will encompass 14 guestrooms, a wellness centre and indoor swimming pool, and a signature restaurant by three-Michelin-starred chef Alain Ducasse. Inviting guests to dine like royalty, Ducasse’s banquet-inspired menus will draw on France’s regal past, creating a unique dining experience fit for modern-day palates.
EXPRESS CHECK-OUT: Operator: Airelles Collection • Architecture: Pierre Bortolussi • Interior Design: CALQ Architectural Agency, Christope Tollemer • Chef: Alain Ducasse
The Woodward, Geneva
Sitting on the shores of Lake Geneva, Oetker Collection’s 10th property will open its doors this spring after undergoing a complete transformation under the direction of architect Pierre-Yves Rochon. Alongside two bars, a tea room and a cigar lounge, chef Oliver Jean will helm both L’Atelier de Joël Robuchon, which seats 36 diners, and Le Jardinier, a concept created by Michelin-starred chef Alain Verzeroli.
EXPRESS CHECK-OUT: Owner: Bastion Holdings • Operator: Oetker Collection • Architecture: BEA SA - Office of Studies and Architecture • Interior Design: Pierre-Yves Rochon • Chef: Oliver Jean
Mondrian Shoreditch, London
Accor’s newest venture – formerly The Curtain Hotel – is the sixth property in Mondrian’s global portfolio and will see hospitality brand, sbe, establish several of its signature F&B offerings. Alongside a revival of the hotel’s rooftop lounge, Rumpus Room – a long-term fixture of London's vibrant nightlife scene – the property will also feature a culinary experience helmed by Spanish chef Dani García.
EXPRESS CHECK-OUT: Owner: Reuben Brothers • Operator: AccorHotels • Chef: Dani García
The Farmyard at The Newt, Somerset
First opened in 2019 by entrepreneur Koos Bekker and his interior designer wife Karen Roos, the latest iteration of The Newt will feature 17 guestrooms housed within historic buildings such as a Farm House, Cyder Mill, Apple Loft and Cheese Barns. Hidden in a secluded corner of the estate and accessed through cyder orchards, The Farmyard will include a bar and a farm-to-table culinary experience.
EXPRESS CHECK-OUT: Owner: Koos Bekker, Karen Roos • Architecture: Richard Parr • Interior Design: Karen Roos • Landscaping: Patrice Taravella, The Newt (in-house gardening team)
