hotel news

Shan-A-Punjab strengthens its culinary leadership by appointing Chef Yogesh Kumar Rajput, a global hospitality expert with experience spanning New York, Bermuda, and US cruise lines, to oversee kitchen excellence and menu innovation.

The European Union's new Empowering Consumers for the Green Transition Directive eliminates vague eco-claims and carbon-offsetting loopholes for hotels marketing to EU residents.

Waldorf Astoria Las Vegas maintains its prestigious One MICHELIN Key for 2026, offering a rare non-gaming, non-smoking luxury sanctuary on the Las Vegas Strip.

Ayan Zalaat Hotel & Spa becomes the first property in Mongolia to receive a MICHELIN Key, signaling a shift in the region's luxury hospitality standards.

The Belgrove Resort & Spa West Palm Beach strengthens its executive team with the appointment of Rob Cameron as Director of Sales and Marketing to drive growth ahead of its 2027 villa expansion.

Rotana is scaling its regional footprint with a new Beirut property and a strategic shift toward branded residences in Saudi Arabia, targeting 8,334 new keys under development by 2026.

Avoid M-119 road closures and save on peak autumn lodging by choosing Harbor Springs over Mackinac Island for your 2026 Northern Michigan getaway.

Seibu Prince Hotels expands its global portfolio from 45 to nearly 100 properties, pairing 65 hotels in Japan with high-end resort transformations in Karuizawa and a luxury Bangkok flagship for 2029.

Delhi6 Indian Kitchen & Bar in Highland Village, Texas, has debuted a refreshed menu featuring tandoor-grilled specialities and traditional North Indian street food under the direction of Executive Chef Kailash Singh.

Indian Hotels Company Limited (IHCL) expands its global footprint with the opening of Taj Hessischer Hof Frankfurt, marking the first time the iconic Taj luxury brand has entered the continental European market.

BWH Hotels is scaling its WorldHotels soft-brand platform across Europe, the Middle East, and Africa, allowing independent luxury properties to access global distribution without sacrificing local identity.

As the global hospitality sector faces a massive talent deficit, École Ducasse is pivoting toward modular learning and business-integrated culinary arts to bridge the skills gap.