Luxury Hotelier - November 2007 - (Page 34)

34| Properties Globetrotting GM ith a career that spans nearly two decades, Oliver Eller has called many cities “home.” On the Ritz-Carlton management team since 1998, he has served the brand in New Orleans; Atlanta, Georgia’s Buckhead neighborhood; Sharm El Sheikh in Janub Sina’, Egypt; and Berlin. Prior to joining Ritz-Carlton, Mr. Eller worked for Le Meridien Oliver Eller Hotels and Resorts at the Le Royal Meridien Manama in Manama, Bahrain, (it’s now the Ritz-Carlton, Bahrain Hotel & Spa) and InterContinental Hotels & Resorts in Berlin; Buenos Aires, Argentina; and Miami, Florida. With a scholarship from InterContinental in 1995, he earned a diploma from Cornell University in Ithaca, New York. W finished off with Bulgari toiletries. The property features an outpost of the London-based ESPA spa concept. Spa director Neil Saul oversees 14 treatment rooms, a state of the art fitness center and a heated indoor pool. The Jeroboam restaurant is headed up by Michelin three-star chef Heinz Winkler (the youngest chef ever to be awarded three stars), who has introduced his cuisine vitale, intended to bring nutritional well-being to both the senses and the bodies of diners. Among the favored dishes are raw marinated scallops with caviar and homemade sour cream, and pigeon en croûte served with a parsley puree and leek sauce. “Jeroboam was a great success from the start, in part because of the uniqueness of the menu,” executive chef Chris Southwick says. “Our menu is very straightforward, and we use the freshest and finest ingredients.” Petrus is the hotel’s private wine cellar room. Large enough to accommodate up to 14 guests, it is stocked with the Food and wine draw visitors to The RitzCarlton, Moscow. The property’s private wine cellar is stocked with rare vintages. world’s best bottles, including some 800 rare vintages, such as a $2,500 bottle of a legendary Château Pétrus, 1950. Worth mentioning is the hotel’s overthe-top Tsar’s Breakfast. Served at the guests’ convenience in suites (although it can be enjoyed in Jeroboam if it’s booked ahead), the indulgent meal comes with delightful goodies including Cristal champagne, an omelet generously filled with Kobe beef, Parmigiano-Reggiano cheese and truffles, fois gras and a heap of Beluga caviar served with warm blinis. The price for two is 35,000 rubles ($1,400). The brasserie-style Caviarterra, serving Italian-infused international cuisine Luxury Hotelier | November 2007 | www.LuxuryHotelier.com http://www.LuxuryHotelier.com

Table of Contents Feed for the Digital Edition of Luxury Hotelier - November 2007

Luxury Hotelier - November 2007 Contents Editor's Letter Publisher's Letter Inform: News and Notes Network: People Personalities: Traditional Innovator Insight: Smith Travel Research / The Bench Insight: Ypartnership Properties: A Front-Row Seat to Moscow Properties: Northern Star Inspire: Outdoor Showers Deliver: Wellness and Fitness Protocols: The Real Deal Insight: Cornell University Innovate: In-Room Technology Development: Global Project Pipeline Indulge: Coffee and Tea Insight: Ecole hôtelière de Lausanne Connect: Regional Marketing Update: IH/M&RS Luxury Product Collection Dossier: Davide Bertilaccio of The Rocco Forte Collection’s Le Richemond

Luxury Hotelier - November 2007

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