Mirko Cattini, general manager, Hotel Eden

“There are several reasons why Hotel Eden deserved to be highly commended for the Passion Award. We have a genuine passion for hospitality and for going above and beyond to exceed guest expectations, as well as a strong commitment to excellence.

“Teamwork played a crucial role in Hotel Eden’s success in 2023. By working together towards a common goal, employees were able to pool their individual skills and expertise to solve problems and generate creative solutions. Team members supported and motivated each other, and I was impressed by their new-found agility. Compared to the past years, the team has been able to adapt to different situations quickly and effectively, and to collaborate and make rapid decisions, allowing them to be flexible and respond to changing circumstances in a timely manner. This agility helped the team to achieve their goals and work together cohesively, ultimately leading to success.”

Laura Fiore, director of sales and marketing, Hotel Eden

“Hotel Eden’s collaboration with Capri’s Da Paolino restaurant secured our Creativity Award win. There were so many moving parts. Our F&B and marketing teams had to get Da Paolino’s alignment on our service design and branding guidelines, and our kitchen team and restaurant employees had to work with ‘outsiders’ and quickly adapt to running an operation together.

“Additionally, the marketing team supported both Hotel Eden and Da Paolino by driving as much visibility as possible by hosting influencers, food bloggers and press trips. This generated coverage reaching an audience of 141 million, which in turn drove more guest covers and an increased average check-in compared to the previous year.

“Teamwork was a prime element for the success of this partnership. In the end, our Giardino Restaurant was transformed into a beautiful verdant oasis decorated with lemons, plants and ceramics from Capri against a backdrop of stunning views of Rome.”

Sylvia Oken, area director of sales & marketing for The Beverly Hills Hotel and Hotel Bel-Air

“You’d be hard pressed to think of a US summer pop-up activation that was more successful than the one by Dior and The Beverly Hills Hotel. To transform such a beloved and legendary space into what became a world-renowned fashion moment is no easy task, and one that could only be achieved by our team of hard-working and committed service professionals. The tremendous creative vision behind our Dior pop-up was matched only by the dedication and tireless efforts of employees hotel-wide.

“To know that the space was completely transformed in only 24 hours, and done so flawlessly and seamlessly, gives new meaning to the phrase: ‘It takes a village’. And that village consisted of every single team member. The result of everyone’s efforts yielded unprecedented media coverage, financial success and an enhanced guest experience that only the iconic Beverly Hills Hotel could provide.

“From the very beginning, all team members embraced the idea of this massive-scale project with energy, passion and a can-do attitude. Once the partnership was secured, this same mindset was applied throughout every step of the way, and this extended to all interactions with Dior’s staff members. Teamwork, which continues to thrive at the hotel, not only contributed to the execution of our most noteworthy ‘moment of the year’, but it created it.

“A moment I won’t forget is the visual I have of all the team members working non-stop overnight at the pool to bring Dioriviera to life. When the sun came up, they did not slow down until the space was picture perfect.”

Margaux Lagache, deputy director of food & beverage, Hôtel Plaza Athénée

“Hôtel Plaza Athénée won the Working Together award due to the success of the first large-scale outdoor event we organised: Pharell Williams’ first show as creative director of Louis Vuitton, on Paris’ Pont Neuf. All the Plaza Athénée teams came together to deliver the after-show banquet: a total of 17 different departments and more than 70 employees. The involvement of each person was remarkable, and the team bonds that were created following the event are unbreakable!”

“We had to pack more than 10,000 canapes in bespoke paper made by Louis Vuitton, with a support team helping in the kitchen during hours to do so.

“We had to apply more than 20,000 stickers to disposable bowls, again with the help of more than ten volunteers across all the departments, including the P&C team, who took turns every hour!

“Security managed the 15 trucks parked outside in the street for the convoy to the Pont Neuf (as many of the entrances were closed by the police for security reasons).

“Our engineering team worked to set up the kitchens on site, connecting the equipment, checking the power supply and so on.

“The P&C department had to register more than 80 extra staff in the databases and was on hand to provide support on the day to welcome the employees on site.

“The sales, finance, communication and marketing teams also helped us with the service on the night of the event.

“And let’s not forget the F&B teams, who organised and produced the food and drinks, hired all the necessary equipment, provided the service, found the staff, made the cocktails and more!”