Hotels Archives - Culinary Travels

Park Hyatt Toronto’s Global Chef Series Brings the World to Yorkville

17 February 2026

A new Global Chef Series at Joni pairs international culinary stars with the hotel’s executive chef for a year of limited-run, cross-continental dining experiences.

Toronto’s dining scene is no stranger to big names, but this year Park Hyatt Toronto is thinking globally. The hotel has unveiled a 2026 Global Chef Series at Joni, its signature restaurant, bringing internationally acclaimed chefs to Yorkville for a string of tightly curated, two-night residencies.

The idea is refreshingly straightforward: invite boundary-pushing chefs from around the world to cook alongside executive chef Jonathan Williams, creating immersive multi-course tasting menus that reflect each guest’s culinary roots. It’s culinary travel distilled into a single evening.

The series launches March 6 and 7 with Felipe Schaedler, the São Paulo–based chef behind Banzeiro. Schaedler is known for cooking that celebrates Brazil’s biodiversity, drawing on rare Amazonian ingredients and ancestral techniques. His Toronto appearance marks a much-anticipated Canadian debut, with a tasting menu inspired by the flavours and textures of the Amazon.

Dinner is priced at $165 CAD per person, with an optional $95 CAD wine pairing. Reservations are available via OpenTable, and capacity is limited.

Schaedler’s residency sets the tone for a year that spans continents. April 24 and 25 will feature Jean-François Rouquette of Park Hyatt Paris-Vendôme, a One MICHELIN Star chef. In June, Alberto Landgraf of Oteque in Rio de Janeiro — holder of Two MICHELIN Stars and recognized among Latin America’s 50 Best — takes the stage.

Later in 2026, diners can expect Ninh Le Trung Hau of Square One at Park Hyatt Saigon, selected by the MICHELIN Guide, and André “Matsumoto” Saburo of Taberna Japonesa Quina do Futuro in Recife, with a sixth chef to be announced for December.

Each residency is brief by design. Guest chefs collaborate closely with Williams to craft menus that reflect their culinary identities while responding to Toronto’s context, with curated wine and spirit pairings rounding out the experience.

About Park Hyatt Toronto

Located in Yorkville, Park Hyatt Toronto is one of the few city hotels awarded a MICHELIN Key, recognizing excellence in design, service, and overall experience. The property houses 219 guestrooms, including 40 suites, and Writers Room Bar, named among Canada’s 50 Best Bars.

A Classic Cocktail Bar Arrives at Le Germain Hotel Toronto

3 February 2026

An intimate new lounge tucked just off the hotel lobby revives the glamour of the old-world speakeasy.

In the dead of winter, when the city feels more like something to endure than explore, it helps to have a reason to make plans. Mercer Lounge, the newest addition to Le Germain Hotel Toronto, offers exactly that. Now open (and just in time for Valentine’s Day plans), the intimate cocktail bar is designed as a quieter counterpoint to Toronto’s high-energy dining scene.

Located just off the hotel lobby, across from the bustling PUNCH restaurant, Mercer Lounge takes its cues from classic European hotel bars, where atmosphere matters as much as what’s in the glass. The space is anchored by a double-sided fireplace, with plush seating and warm lighting that set a relaxed, composed tone without feeling precious.

The cocktail program centres on the classics, with a particular focus on martinis. The signature Freezer Door Martini is stored at a precise temperature and poured tableside from artisan bottles, with variations ranging from classic gin or vodka to extra-dirty, Gibson, Vesper, Espresso, and Cosmopolitan styles. A concise list of classic cocktails, fine wines, and spirits rounds out the menu.

The menu of small plates incorporates subtle British-Indian accents — a quiet nod to PUNCH next door — with offerings such as fried mozzarella topped with caviar, gunpowder pâté with pork shoulder and kasundi, tuna tartare with guava-yuzu dressing, and North Indian–spiced chicken tenders served with yoghurt and chef’s sauce.

Adding to the atmosphere, Mercer Lounge hosts live vocalists on Wednesdays and Thursdays from 7 to 10 p.m., blending house remixes with original tracks for a laid-back, lounge-driven soundtrack.

Hotel lobby bars are often overlooked, but Mercer Lounge aims to be a destination in its own right. It’s a place for a pre-dinner drink, a late-night martini, or an easy winter evening out. Open Tuesday through Saturday from 5 p.m. until late, the lounge does not require reservations and offers valet parking.

Dine Under the Stars at Emerald Lake Lodge’s New Sky Dome

20 January 2026

At Emerald Lake Lodge in British Columbia's Yoho National Park, an intimate glass-walled dome invites guests to enjoy a new kind of mountain dining.

On winter nights at Emerald Lake Lodge, when the lake is frozen still and the forest falls quiet, a new glow appears just beyond the main lodge. The Emerald Sky Dome, a clear-walled, softly lit dining space tucked into the trees, offers guests an intimate way to experience the Rockies.

Designed for a single group per night, the dome hosts just two to six guests around a custom-built wooden table, turning dinner into a shared moment rather than a traditional restaurant reservation.

Evenings begin indoors with a drink in the Kicking Horse Lounge before guests are led outside to the dome, which sits beside the Kicking Horse Patio. From the outside, it’s a warm beacon against the snow; inside, the atmosphere is calm and understated, with soft lighting, alpine greenery, and Canadian-made décor that reflects the lodge’s rustic elegance.

Dinner takes the form of a six-course blind tasting menu created by Chef Valerie Morrison, who has spent three decades shaping the culinary identity of Emerald Lake Lodge. The menu draws from the lodge’s Rocky Mountain roots, reimagined with a modern, refined touch.

One Table, One Evening

What sets the Sky Dome apart is its sense of privacy. There’s only one seating per night, allowing guests to fully settle in and enjoy the experience without distractions. The evening unfolds over two to three hours, giving plenty of time to linger between courses and soak in the views beyond the glass.

Available Tuesday through Saturday from December through early spring, the experience suits special occasions — anniversaries, proposals, small celebrations — but doesn’t feel reserved only for milestones. It’s just as appealing for travellers looking to mark an unforgettable night in the mountains.

The tasting menu is priced at $185 per person, with optional wine, cocktail, or non-alcoholic pairings available. Reservations are now open.

Newfoundland’s Stylish New Food-Focused Retreat

6 January 2026

Opening this spring, The Cape Retreat will be shaped by food, seasonality, and shared meals.

On Newfoundland’s Avalon Peninsula, The Cape Retreat is introducing a culinary retreat grounded in place rather than performance. Located in the small coastal community of Cape Broyle, the retreat brings together dining and accommodation in a way that feels immersive and intentional, but refreshingly unforced.

Culinary director Alex Blagdon brings experience from professional kitchens alongside hands-on work with farmers and producers. Her cooking reflects the realities of Newfoundland’s food landscape, where seasonality is not a trend but a reality. Menus will shift frequently, shaped by what can be sourced locally at any given moment.

The seven-course Land to Sea experience will draw from coastal waters, nearby forests, and small regional suppliers, with preservation techniques playing a visible role, particularly outside peak growing months. Courses will move between wild and cultivated ingredients, with pairings selected to support rather than dominate the food and sourced from producers whose practices align with the retreat’s philosophy. The dinner takes place at a long table at The Greene’s House, an onsite communal space designed for gathering. Service is intended to be informal and conversational, with guests seated close enough to the kitchen to follow what’s happening and engage as the evening unfolds, setting a tone that’s more casual than ceremonial.

Beyond dinner, The Cape will offer hands-on cookery classes focused on skills such as pasta- and pastry-making. These intimate sessions with Chef Alex will centre on technique, ingredients, and a deeper understanding of process.

Accommodations at The Cape Retreat are designed for a slower rhythm, with six cabins thoughtfully placed around the property. Visit The Cape’s website to sign up for the newsletter and stay informed about when bookings open.

Five Culinary Hotel Packages to Book This Winter

6 January 2026

Need a reason to book a winter getaway? These hotel dining experiences prove that the most memorable meals of the season often come with a room key.

Six Senses Crans-Montana

High above the Rhône Valley, Six Senses Crans-Montana has quietly reworked its winter dining programme to reflect alpine life authentically. For Winter 2025, the hotel has introduced a series of reimagined culinary experiences that move away from ski-resort clichés and toward something more elemental: chef-led tasting menus built around Swiss mountain produce, thoughtful wine pairings from Valais vineyards clinging to steep south-facing slopes, and a clear emphasis on preservation, fermentation, and seasonality.

Rosewood Castiglion del Bosco

Winter truffle season is short and precise, and Castiglion del Bosco treats it accordingly. Set among vineyards outside Montalcino, the Rosewood estate centres its seasonal culinary programming on white and black truffles sourced locally, with guests invited to join truffle hunters and their dogs before returning to the kitchen. In the restaurant, truffles are used sparingly — shaved over hand-cut pasta or eggs, never overwhelmed — and paired with Brunello di Montalcino, whose structure feels especially suited to winter dining.

Manoir Hovey

When the Eastern Townships settle into winter, Manoir Hovey feels made for it. The lakeside manor — all wood-panelled rooms, crackling fireplaces and deep armchairs positioned for lingering — provides a natural backdrop for the hotel’s quietly serious approach to food. Winter culinary stays centred on farm-driven table d’hôte menus built from Québécois producers skilled in cold-season cooking: preserved fruits, winter-hardy vegetables, local cheeses and carefully sourced meats. Meals unfold at an unhurried pace, often followed by informal tastings of cider, ice wine or local spirits, reinforcing the sense that winter here is something to sink into rather than rush through.

Hotel Jerome

Throughout ski season, Aspen’s Hotel Jerome hosts a rotating calendar of chef-led dinners and collaborative tasting menus tied to visiting chefs and regional food events, with menus that lean into mountain cooking traditions — game, hearty grains, winter vegetables — interpreted through a contemporary lens. These are social, convivial evenings rather than splashy pop-ups, shaped as much by the hotel’s long history as by what’s coming out of the kitchen.

The Muse New York

Winter in New York doesn’t usually include outdoor dining, which is what makes The Muse’s Cozy by the Hudson Experience feel so unique. The package pairs a one-night stay with a private, heated igloo picnic for two along the Hudson River Greenway, designed by PikNYC and styled to feel intimate and well considered. Inside, guests settle in with a luxury picnic setup before returning to the hotel for a round of seasonal cocktails at Little Opus, its recently opened bar and restaurant.

The Best All-Inclusive Resorts for Food Lovers

9 December 2025

All-inclusive beach resorts have levelled up — and their culinary programs are stealing the spotlight.

Beach vacations and good food haven’t always gone hand in hand (we’re looking at you, 24/7 buffet). But that’s changing: a new wave of luxury all-inclusive resorts is investing in culinary talent, regionally rooted menus and elevated dining experiences that rival the best urban restaurants.

UNICO 20°87° Hotel Riviera Maya, Mexico

UNICO 20°87° has redefined what “all-inclusive” can mean by putting culinary creativity front and centre. The resort’s Chef-in-Residence program invites Mexico’s top chefs to take complete control of Cueva Siete, its flagship restaurant. The latest resident, Gerardo Vázquez Lugo — celebrated for his mastery of traditional Mexican cuisine — brings a deeply regional Yucatecan menu that highlights local ingredients like jicama, plantain, purslane and achiote. This is destination dining inside an all-inclusive resort, and it’s one of the most ambitious food programs in the Caribbean.

Grand Velas Los Cabos, Baja California Sur, Mexico

Grand Velas has long been the gold standard for luxury all-inclusive dining, and Los Cabos is its crown jewel. Here, guests can experience Cocina de Autor, one of the world’s only Michelin-starred restaurants located within an all-inclusive resort. The tasting menu is a sophisticated, technique-driven journey through Baja flavours, complemented by a global wine list that spotlights Mexican vintners. Across the property’s seven restaurants — from French fine dining to addictive beachfront ceviches — the culinary bar is set impressively high.

Spice Island Beach Resort, Grenada

This family-owned Relais & Châteaux property on Grand Anse Beach champions “elevated Caribbean cuisine” long before it became a trend. At Oliver’s, guests enjoy dishes highlighting local catch, island spices and fresh herbs grown onsite. The fine-dining atmosphere doesn’t feel the least bit stuffy — just warm, polished and deeply rooted in Grenadian hospitality. The fact that it’s all-inclusive only sweetens the experience.

Casa de Campo Resort & Villas, Dominican Republic

Casa de Campo feels like a culinary destination unto itself. With a collection of eight restaurants plus bars and food trucks, the resort offers impressive variety without compromising quality. La Caña serves refined Mediterranean-Dominican dishes, while Chilango Taqueria, La Piazzetta and the stylish Minitas Beach Club deliver everything from handmade pasta to wood-fired seafood. For travellers craving breadth and flavour in equal measure, this is one of the Caribbean’s richest gastronomic playgrounds.

TRS Ibiza Hotel, Spain

On the sunset coast of Ibiza, TRS brings a chic, adults-only twist to all-inclusive dining. Highlights include El Gaucho for premium cuts of grilled meat, Helios for Mediterranean plates overlooking the water and Gravity, a rooftop bar known for sushi, cocktails and nightly DJ sets. The food scene borrows from Ibiza’s upscale beach-club culture — stylish, flavourful and meant to be lingered over.

Cap Maison, St. Lucia

Cap Maison’s cliffside setting is stunning, but its culinary reputation is what sets it apart. The Cliff at Cap is widely regarded as one of St. Lucia’s top restaurants, known for French-Caribbean dishes crafted with local produce and fresh-caught seafood. The resort’s Cap It All all-inclusive option covers à la carte dining and a generous selection of wines and beverages, making it ideal for travellers who want boutique-hotel cuisine alongside resort convenience.

Secrets Papagayo, Costa Rica

Set on the Papagayo Peninsula, this adults-only Hyatt Inclusive Collection resort embraces fresh, tropical flavours. À la carte dining spans wood-fired Italian at Portofino, Pan-Asian favourites at Himitsu and grilled specialties at Seaside Grill. Aqua, the resort’s light and health-minded restaurant, offers fresh dishes that still feel indulgent. With national parks and Costa Rica’s wildlife-rich coastline nearby, it pairs thoughtful dining with effortless beach relaxation.

Excellence Oyster Bay, Jamaica

Perched on its own private peninsula near Falmouth, Excellence Oyster Bay layers Jamaican influences into its wide-ranging dining program. The resort’s romantic French restaurant, Chez Isabelle, is a guest favourite, while The Lobster House serves beach-casual seafood with ocean views. Expect jerk-spiced dishes, tropical cocktails and a mix of gourmet and toes-in-the-sand experiences. Food lovers who want both abundance and quality will be more than satisfied here.

Make It a Hockey Night in Montreal at Stanley Restaurant

11 November 2025

Game-night energy meets gourmet at Le Centre Sheraton, just steps from the rink.

Nestled in the heart of downtown at Le Centre Sheraton Montréal Hôtel—just steps from the Bell Centre—Stanley brings together the thrill of a hockey night out with a culinary twist. Opened last year, the restaurant occupies the hotel’s revamped lobby, offering visitors and locals alike a seamless blend of elevated hospitality, game-night buzz, and urban ease.

Share a plate of heirloom tomatoes carpaccio layered with stracciatella and tomatillo salsa verde, or the vibrant Mahi-Mahi ceviche dressed with coconut milk, lemongrass oil, and plantain chips. There’s also a top-rated grilled octopus with orange-honey glaze.

For mains, choose from a hearty beef burger with candied garlic aioli, a bright tuna and scallop poke Bowl, or flame-kissed Piri-Piri chicken. The plates are hearty yet refined, and the setting feels more lounge than sports bar.

After dinner, guests can keep the evening moving: a short stroll to the Bell Centre, or a return to a plush suite upstairs. Overnight visitors can take advantage of the hotel’s expansive pool and gym—perfect for working off those appetizer rounds.

Whether you’re in town for the puck drop or simply after a stylish downtown stay that eats well, a night at Stanley and Le Centre Sheraton is a win.

“Comfort Is the New Luxury”: Marriott Forecasts Asia-Pacific’s Next Food Trends

14 October 2025

Forget white tablecloths — Asia-Pacific’s hotel kitchens are trading formality for feel-good flavours.

Marriott International has just released its Future of Food 2026 report for the Asia-Pacific region, and the takeaway is clear: travellers want dining that feels good as much as it tastes good. Drawing insights from chefs, mixologists, and food-and-beverage directors across more than 270 hotels in 20 markets, the report charts a shift toward warmth, familiarity, and storytelling.

Gone are the days when fine dining meant hushed tones and starched linens. Today, “comfort is the new luxury,” says the report, as hotels across Asia-Pacific reimagine indulgence through approachable yet elevated experiences. Think truffle-infused noodles instead of foie gras, or caviar-topped fried chicken in place of a ten-course tasting menu. Diners crave dishes that surprise without intimidating — a sign that culinary confidence now comes from authenticity, not extravagance.

Another headline trend: immersion. Nearly half of Marriott’s F&B teams say guests are seeking interactive dining moments — the kind where you meet the chef, watch something sizzle tableside, or take part in the plating yourself. The report also highlights a strong pull toward local and indigenous ingredients, with 85% of hotel restaurants incorporating them as a defining element of their menus rather than a token garnish.

Technology is also quietly joining the kitchen brigade. AI-driven menu design and real-time guest feedback are helping chefs fine-tune dishes while keeping the personal touch front and centre. And geographically, expect to see Indonesia, Vietnam, and the Philippines emerge as the next culinary powerhouses, where a new generation of chefs is blending deep tradition with bold creativity.

The message? Asia-Pacific’s hotel dining scene is having a renaissance — one rooted in comfort, connection, and a sense of place. Because in 2026, the most memorable meals won’t just be the fanciest. They’ll be the ones that make you feel at home, wherever you are.

MICHELIN Unveils Its Key Standard for Hospitality

14 October 2025

The latest distinction celebrates hotels that pair culinary soul with inspired design and sense of place.

For over a century, the MICHELIN Guide has defined the pinnacle of dining — those coveted stars signalling where to find the most extraordinary meals on earth. Now, the brand synonymous with culinary excellence is turning its discerning eye toward hospitality with the introduction of the MICHELIN Keys, a new global standard for hotels that deliver not just comfort, but character.

This year’s rollout recognizes 2,457 hotels across more than 120 countries, each evaluated with the same meticulous approach that made the guide a byword for quality. The aim is simple yet ambitious: to help travellers navigate an increasingly crowded world of boutique hotels, eco-lodges, and design-driven stays — and to spotlight the properties that transform a night away into an experience worth crossing the world for.

Much like MICHELIN’s restaurant stars, the new system awards One, Two, or Three Keys, reflecting a property’s mastery of atmosphere, design, and service. A single Key signals a hotel with distinctive personality or flair; Two Keys mark a destination where every detail works in harmony; Three Keys are reserved for the rare few that feel transcendent — where everything from the linens to the lighting tells a story. (Vancouver Island’s Clayoquot Wilderness Lodge, pictured above, is among them.)

In North and Central America, fifty hotels earned upgrades this year, including Wakax Hacienda – Cenote & Boutique Hotel in Tulum and New York’s Warren Street Hotel, both elevated from One to Two Keys. Across Asia, Europe, and Oceania, new designations highlight a diverse mix of modern icons and quietly luxurious retreats — proof that excellence takes many forms, from mountain lodges to urban hideaways.

The message is clear: hospitality now stands shoulder to shoulder with gastronomy in the MICHELIN universe. For travellers, the Keys offer something increasingly rare — a trusted benchmark in an era of endless choice. For hotels, they’re an invitation to join a new generation of luxury defined not by opulence, but by authenticity, artistry, and heart.

Appellation Healdsburg: A New Kind of Wine Country Stay

14 October 2025

In Sonoma’s newest stay, the tasting menu never ends — from house-milled pasta at Folia to honey cocktails under the stars.

If you’ve been considering a fall visit to Sonoma, here’s your sign to book your flight. Appellation Healdsburg, the newly-opened hotel from chef Charlie Palmer and hospitality veteran Christopher Hunsberger, has officially opened its doors, inviting guests to experience wine country through a culinary lens.

Spread across eight and a half acres on the edge of downtown Healdsburg, the property unfolds like a modern-day village: gardens, outdoor lounges, and winding paths connecting a mix of suites, studios, and communal spaces. It’s the kind of setting that feels as if it’s been quietly growing here for years — natural, welcoming, and unmistakably rooted in Sonoma’s agricultural rhythm.

But make no mistake: this is a chef’s hotel. Every detail, from the scent of firewood drifting from the open kitchen to the house-milled flour for handmade pasta, is a nod to food as both craft and connection. The hotel’s signature restaurant, Folia Bar & Kitchen, is led by Reed Palmer (Charlie’s son), whose menu leans into elemental cooking — think smoked duck breast, ember-grilled rockfish, and wood-fired vegetables that taste like they’ve been kissed by the surrounding hills.

Upstairs, Andy’s Beeline Rooftop offers a lighter, livelier take on the region’s flavours, pairing vineyard views with inventive small plates and cocktails infused with honey, herbs, and local citrus. It’s as much a social space as it is a dining one — a place where the sun lingers, the glasses clink, and the line between bar and terrace blurs beautifully.

Beyond the restaurants, food weaves through every part of the guest experience. Welcome bites replace front-desk formality. Culinary workshops and garden tastings invite guests into the creative process. Even the on-site spa embraces the region’s bounty, with treatments inspired by botanicals and wine-country harvests.

In a landscape already rich with luxury retreats, Appellation Healdsburg stands out for its sense of purpose. It’s a property built not around opulence, but around a love of flavour — proof that in Sonoma, the true essence of hospitality still begins at the table.