The originsFrom the land
to the table
Spend time with a farming family, winemaker or independent producer, then follow their work into the places where it is served. Harvests, making, tasting and service reveal the relationships behind an ingredient or bottle.
The creationThe making
of a place
Follow the people bringing a restaurant, hotel or venue to life. An owner's idea meets the work of architects, designers, craftspeople and operating teams. Site visits, material choices, rehearsals and the first service reveal how a place develops its identity.
The peopleA life in
hospitality
Spend a working day with a general manager, hospitality leader, doorman, bartender, host, housekeeper or long-serving team member. For general managers and hospitality leaders, that can mean 50-plus-hour weeks, carrying responsibility for the team, the business and the guest experience.