Joe Cooley
VP Sales and Marketing, GST Auto Leather China,
Shanghai, China

“Some of the food outlets in China and Shanghai where I moved about a year ago are simply spectacular. The ambience, décor, and furnishings are cutting edge—exquisite. Facilities in Japan, China, and Hong Kong are set up for outstanding service and personal experience as opposed to having just a place to have a drink. The Peninsula Hotel in Hong Kong is one such place, with its fleet of Rolls Royces and an eightpiece orchestra playing in the evenings. And at the Grand Hyatt in the Jinmao Building in Shanghai, a lounge opens up to a dramatic 30-story atrium.Asians are really outdoing themselves to capture the public and create a way to see and be seen. Here in Shanghai, they are taking lots of historic buildings and turning them into fivestar restaurants with special décor and lighting— especially in reds. I’ve been in all, if not most, of the world’s great harbor cities, and I don’t believe there’s a more spectacular setting than Capetown, South Africa. They have wonderful food and hospitality with both African and British influences, as well as Dutch gabled homes, and all of that history. The Mount Nelson Hotel is a wonderful place in the middle of the city that dates to Victoria’s time. You dineamid hundreds of palm trees at the base of Table Mountain, which is the harbor backdrop. Late afternoon, clouds descend ontop of the peak, roll off, and cascade down to the water.It’s magic.”

John Gans, CEO
American Pharmacist’s Association,
Washington, D.C.

“Two of my favorite bars are in Geneva, Switzerland and Palm Beach, Florida. I get to Geneva about once a year, and the Hotel Beau Rivage bar is always a place I stop. The service and location with lake views are gre at, and so are the bartenders. They make really good dry martinis. The Leopard Lounge at the Chesterfield Palm Beach is a unique gathering place. Its décor with a hand-painted ceiling, leopard print carpeting, and other jungle-like touches make it a fun place to gather and meet people. The usual clientele are 60 years and older, and they all have attitudes. They don’t mind striking up conversations with strangers, telling you about their lives—which are in many cases quite amazing.”

Angie Michaels, AICI, CIP
Certified Corporate Image Consultant,
Las Vegas, Nevada

“To me, the best restaurants anywhere combine good ambience, service, and food. The ambience must be relaxing, sop histicated, and quiet so we can enjoy unique foods—not in huge quantities. Service is the key, of course, to enjoyment of good food. In America, we don’t have that much time so we often look for casual elegance. But even though the experience is casual, I still want to have tablecloths. Doesn’t have to be white and starched. It’s just that a bare table says fast food. It’s among the first impressions, like the bread that’s served. That should come to the table in good variety, warmed, and of whole grains. I think the Tovar Dining Room in the Grand Canyon National Park Lodge provides such a dining experience. It’s casually elegant—with a fireplace, wonderful murals, and a spectacular canyon view. They also bring my food covered —rather like jewelry you want to protect and keep warm. This makes a great presentation. Even a salad with cover is part of an experience that is special."

Gary Rogliano, CEO
MAXjet Airways, Inc.,
Dulles, Virginia

“I grew up with a dad who was in the beef industry for many years, that is special.” so there’s nothing better to me than a good steak. The best are the Kobe in Japan. Expensive but delicious. I’m an Italian from New York, so pasta is a favorite too. I like it on the hard side—about three minutes in the water, and lots of garlic. The more garlic the better. I even love whole garlic rolled in foil and put on a grill for a bit. It isn’t so offensive that way, but my wife still won’t talk to me. L’Allegria in the city is great. I used to go there twice a week when I lived there, and the manager always did something special for me. Tasted just like home cooking. Actually, home cooking is what I long for, because I am on the road about 75 percent of the time. Nothing like a good steak on the backyard grill.”

Norie Quintos
Senior Editor, National Geographic Traveler,
Washington, D.C.

“I remember the food at the Waldhaus restaurant in Argentina’s Patagonian Lake District. It’s a sort of German-Argentinean fusion with fabulous local bread and great wine. Everything they use is fresh. Ingredients are presented in a modern updated mix. The décor has an Old World German feel to it, but not too heavy. In general, I stay away from chain restaurants and look for fresh local ingredients— something we don’t often get at home. Upscale yet authentic street food like some you find in Mexico is what I like. Tacos, small plates of tortillas done in different ways, and fresh juices blended with ice cream or yogurt are great. I’ve enjoyed batter fried ice cream from a kiosk that’s handheld. Closer to home, I enjoy sushi with my sons, who are 10 and 12 years of age. Wherever we go, I want to introduce them to the food that ’s part of the destination—lobster rolls and fresh fish in Maine, and so on.”

Ruth A. Hill is a frequen contributor to Hotel F&B.