Page 48 - enLIGHTenment October 2016

Redefining Luxury

AbOvE: Designed by New them are great, but there’s something to it and it’s a region, it is also important to ensure the interior
York City-based archi- not just price. There are a lot of hoteliers who use experience is uid throughout — from the biggest
tect and designer David
the service, so it should make the industry sit up details to the smallest.
Rockwell of The Rockwell and say how do we do this?” And it is. The com- “To make a great party, you need interesting and
Group in collaboration with
the Morgans Hotel Group pany’s “Live like a local” mantra has moved from di erent people with commonality. The best hotels

design team, the Ames mainstream to mainstay luxury brands that are de- transcend segmentation and have a mixed social
Hotel in Boston is a 19th vising and revising their traditional approach.
center,” explained Pushelberg. “It’s a combination
century historic building
that has been re-imagined “Authenticity in locale has big in uence,” added of things that make people want to spend more
Ke er. “You need to deep dive into cultural, money to stay somewhere. There is a value to fa-
with modern sensibilities.
physical, and social aspects of a place, making the vorite hotels, like The London Edition. There are
bElOw: The panelists of the
“De ning Luxury for Today” inclusive exclusive.” While the exterior environment di erent aesthetics. You can’t throw the same party
plays a critical role in channeling the “realness” of
twice.” This is especially true when it comes to din-
seminar.
ing, which has evolved tremendously in the luxury
experience from what was traditionally expected

and accepted in the past.

“The world today is a sharing community. We
love our Instagram. We love our Facebook. We

love that it connects people around the world
instantaneously with things that they wouldn’t

normally be exposed to,” Ke er remarked. “That

is in uencing dining, how you experience di erent
foods, di erent chefs, and how you engage di er-

ent communities that aren’t just your immediate
instant go-to’s.”

“Authenticity is the driver,” Jacobs concurred. “It

used to be a traditional restaurant with a separate
door and white tablecloths. Food has evolved to

be much more authentic. It’s not about tablecloth.
It’s more about the $7 best thing you ever had vs.

46 enLIGHTenment Magazine | OctOber 2016
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