1. Tell us more about your career in events and how your experience has enabled you to position maybourne hotels as some of the top properties for hosting events across Europe.
I have been working in events within luxury hotels now for 14 years (including nine at Maybourne) but before that, I worked my way around food and beverage in a variety of supervisory and managerial roles in bars, fine dining and in-room dining which to this day, I count as the best career grounding experience which has allowed me to do what I do in events so well and understanding the operations of hotels.
2. What is it about Maybourne that feels distinctively different from other luxury hotel groups that have become known for luxury celebrations?
Maybourne hotels have their individual histories, some of which stretch back over a century like Claridge’s and The Connaught. Other hotels in the group offer contemporary luxury such as The Berkeley and our latest architectural masterpiece The Emory in London, which opened earlier this year.
Meanwhile, our international properties The Maybourne Beverly Hills and The Maybourne Riviera are set in iconic locations. And, while each one retains its timeless appeal and individual nature, we are committed to anticipating every need, at any moment, for any guest. We are experts in creating memories that last a lifetime and have a Maybourne mindset which means we think outside the box at all times.
3. What does luxury hospitality mean to you?
Understated elegance and timeless appeal with discreet and genuine service.
4. How have you seen the preferences and demands of HNWI change in the hospitality and events industry over the past 5 years?
Over the last few years, we have seen a huge influx of smaller, more intimate celebrations with premium goods and services; so, from food, beverage, service and experiences, everything needed elevating which made our jobs super exciting. While we are happy to be hosting grand occasions again in spaces like the Claridge’s Ballroom, which re-opened in 2021 after a full restoration, this trend has not gone away! In addition, our guests and clients want personable exchanges, prompt and efficient service, and of course bespoke touches to celebrate their special moments.
They are also increasingly keen to see our sustainability approach in what we offer which is something that we have really focused on over the last few years at Maybourne. Such as keeping away from plastic straws and paper napkins but also focusing our efforts on locally sourcing our ingredients and produce as well as maintaining a solid recycling and compostable approach in waste management.
5. How would you describe how the role of an in-house event planner differs from a full-service event planning agency like Bell Dhillon?
The in-house event teams in our hotels can deliver a lot to guests from food and beverage advice to connecting with our preferred vendors and being experts in the accommodation we offer but we are limited to the 4 walls of our buildings.
A full-service event planning agency like yours will go above and beyond that from travel, transport, guest list management and much more… We also see planners like yourselves as an extension of our team and so we are all in it together to create those memories for our clients.
6. Having recently visited the most recent addition, The Maybourne Riviera, we can confirm it’s pretty iconic - What prompted you to open the property in that location?
When planning a new hotel, we always look for a special location. Where better than a ground-breaking feat of modern architecture and design, nestled on a rocky peninsula above the picturesque town of Roquebrune-Cap-Martin, which overlooks three different countries? The Maybourne Riviera has the added attraction of the excitement of Monte Carlo on its doorstep, which the international crowd loves - many of whom are already guests in our other properties.
7. To what lengths is the Maybourne group going to become “THE” destination to host events in the areas they are situated?
Each of our hotels is unique and we are lucky to all have something very different to offer; we set ourselves aside from our competition with distinctive designs, offerings and locations.
At The Maybourne Riviera, we have views like no other and a ballroom that is unique in the area. Claridge’s has its iconic art deco ballroom which has been fully soundproofed to allow events to go on until 3 am.
The Connaught’s food and beverage offering is unbeatable, not forgetting its legendary martini trolley.
The Berkeley is our contemporary little sister, it has a great rooftop event space in addition to many other options to host celebrations of all sizes, and benefits from the option to experience sweet creations by legendary pâtissier Cedric Grolet in-house, his first patisserie outside of France.
The Maybourne Beverly Hills sits in the golden triangle of the city, with a terrace for events that can accommodate 280 guests overlooking Beverly Canon Gardens, as well as a rooftop pool available for events.
Finally, we are now introducing selected events at our newest addition The Emory, which is London’s first all-suite hotel and was designed by the late Richard Rogers and Ivan Harbour of RSHP. For example, The Emory Bar on the rooftop has an innovative design that completely retracts in good weather, offering a 360-degree view of London’s skyline.
8. How do your private event clients differ across the various properties in the group?
We share a lot of the customers across the group, which is such a joy as we can get to know our guests very well and offer uniquely personalised experiences. Our guests buy into the hotels but also the Maybourne brand and so we see them follow us at our newer locations. All of the hotels have their own individual identity and charm, but as you visit them, you may find little reminders that we are all connected somehow.
9. What's been the most unusual request you've had from a guest for an event?
A celebrity client was hosting his 50th with a Studio 54 theme. He wanted to arrive on a white horse. We couldn't get an actual horse through the doors, so we had a prop one made, mounted on wheels and his wish was our command. He got to call for dinner to his guests by surprising them through the ballroom doors riding his “horse”!
10. What are you most excited about for the Maybourne group over the next 12 months?
The continued growth of our global team and developments/announcements of some exciting projects we have in the pipeline!
Curious Quick Fires:
1. What’s your favourite restaurant in Europe?
That's a tough one and perhaps very biased of me to say so but right now, I would probably say abc kitchens at The Emory. Similarly to Jean Georges at The Connaught, it is a restaurant concept by Jean Georges Vongerichten where you can return time after time and simply not get bored of its menu, offering and surroundings. Other than that, my husband’s bakery, Chez Maitre!
2. If you could get married again, where in the world are you celebrating?
I would do a 30-50 pax affair max but over 3 days with the main event laid out as one long table in vineyards in the Loire Valley, my native region in France. When I got married 10 years ago, we had a British winter wedding in East Sussex with 120 guests - I would choose something smaller, with incredible food and splendid wines next time around, although I have no regrets about the 1st one.
3. What bottle never leaves your cocktail cabinet?
You mean bottle(s)...Champagne, Gin, Campari & Martini Rosso!
4. What’s a luxury that you actually consider a necessity?
Access to Champagne to mark any occasion, any day of the week, any time of the year and whatever the reason may be!
