Latest news with #KirkWestaway
CNA
6 days ago
- Entertainment
- CNA
A decade of Jaan by Kirk Westaway: Battling the odds, redefining British cuisine and hitting its stride
This year, Jaan by Kirk Westaway celebrates its 10th anniversary with Kirk Westway at its helm, making it a milestone year for the UK-born chef who also marked his 40th birthday two months ago. A 'little get-together' is planned for and at the restaurant, with 'a few glasses, a few friends and family and very regular guests over the 10 years', he divulged to us. And, rightly so – 10 years is no mean feat for a dining establishment anywhere in the world, and in Singapore in particular; never mind the many accolades it's picked up along the way, including two Michelin stars. While he's led the restaurant for a decade, Westaway's time at Jaan is actually closer to 14 years, as he was invited to move to Singapore to join the team by then-chef Julien Royer, who, of course, now owns Odette. Jaan, in fact, has a 25-year history and, over the years, has established a reputation as an incubator of top talents: After Jaan first opened in 2000, Andre Chiang took over in 2008 and the restaurant was renamed Jaan par Andre; while Royer was in the kitchen from 2011 to 2015, leading the restaurant to its first Michelin star. TURNING 'BAD FOOD' INTO GOLD To make his mark, Westaway knew he had to develop a cuisine that was truly his own. His 'Reinventing British' culinary philosophy was launched in 2018, showcasing British produce through the lens of his own memories – and that proved to be both his toughest challenge and, eventually, his proudest achievement. 'This had been a famous French restaurant for many years, and to tell people: 'We're not going to do that anymore, and we're going to (pivot to) a nation that's famous for bad food', it wasn't seen with cheerful eyes at the beginning,' Westaway recalled. At the start, it was an uphill battle. 'It took a bit of time to change people's expectations. We did have a lot of regular customers; it took a bit of time for them to come back.' To make it work, 'I was here seven days a week, all day, every day. I slept in the office. I didn't go home for the first few months. I didn't need to go out and see my friends or my family or go outside and and do other tasks. My whole focus was here, and I loved every minute of it.' What made it so difficult? The fact that 'it was totally new. Modern British food, realistically, was a gamble, because it was unheard of. I was one of the first outside of the UK to put my hand up and say, 'This is my interpretation of Modern British'. What I was trying to create was uncharted territory. Nobody I knew had done it before. I was really trying to share my philosophy on food, and I was creating it as I was going along.' It didn't help that 'many people told me, 'Oh, you've got big shoes to fill'.' But, ultimately, 'the only person in the world that that shadow affects is me. It doesn't affect the customers; doesn't affect the chefs who have left. The way to deal with that shadow is just not to worry. Just embrace it. Enjoy your moment. You've got to just brush it off. That's the key.' To tell a unique story through food, Westaway focused on the best produce: 'Amazing ingredients coming from very small farms, a lot of attention to detail with the proteins coming from beautiful places around the world, a lot of dairy from my hometown in Devon in the southwest of England, a lot of vegetables from amazing places in France and Italy and Spain and Japan.' Many of his perspectives on food were unconsciously shaped by his mum, who cooked vegetarian food at home for the family, he shared. 'I only realised, in the last 20 years, her strong focus on products and ingredients. As a young guy, I remember coming home from school and we'd have a delivery of a cardboard box of vegetables coming from local, organic farms on the front doorstep, and I'd pick it up: Potatoes, onions, carrots and leeks, all covered in dirt. Thirty years ago, we were getting these great organic ingredients delivered to the house. For me, it was just a way of life at the beginning, but, looking back, all of my life has been focused on great produce.' At the same time, he succeeded in evoking emotions through dishes that played on familiar British icons. For example, Fish and Chips has appeared in different incarnations over the years: Sometimes a mini tartlette of cod, sometimes a potato pancake with caviar. 'Day by day, menu by menu, we got to a great place, and we did win all the customers back. To receive the first Michelin star (in 2016) kind of put a stamp on it to say, okay, we're doing something right. Getting the second star in 2021 was a huge high point and life changing for me and for my team.' And, these days, the dining room is 'packed for lunch and dinner every day. In the last couple of years, I've really seen a lot of repeat guests.' It was about two years ago that he felt he really hit his stride, he said. A bit of a hiatus in 2022 thanks to the pandemic and the restaurant closing for a revamp meant he and the team had the opportunity to 'reset and reboot'. 'I took the opportunity to simplify, refine, and clean, and to retrain all the staff to work very closely as a restaurant team. That was a moment of clarity for myself and the team.' The cuisine has reached a new point of structure and clarity: 'Very clean flavours, very organised palettes, recognised ingredients on the plate,' Westaway said. 'I'm not a fan of going to a restaurant and not knowing what kind of jelly we're eating or weird ingredients on the plate. I love to use seasonal ingredients – in Spring, you might see a bit of white asparagus, green asparagus, morels and spring peas, and it's all recognisable, but the taste is elevated. We use some very, very elegant ingredients, but it's all just simply cooked and simply placed.' While in the past, 'if you had a fish and artichoke dish, perhaps we'd have an artichoke puree and roasted artichokes and artichoke sauce. Now, it's fish and artichoke – just the perfect elements on each dish to sing for themselves.' UPWARDS AND ONWARDS These days, apart from running the ship at Jaan supported by head chef Ng Guo Lun, Westaway has ventured into Vietnam and Indonesia together with Fairmont Hotels and Resorts. Last year, he and his team opened The Albion at Hotel des Arts Saigon – MGallery Collection in Ho Chi Minh City, and this year, they opened The Crown at Fairmont Jakarta in the Indonesian capital. 'I put in a head chef to liaise with directly, and they're functioning very well on their own. I would love to stay within our core and look at opening a couple more properties like these. That would be the dream,' Westaway said. 'In a fast-paced environment, I think the more you take on, the more you can find yourself achieving. It's very exciting.' Meanwhile, he spends his days running 20km at 5am, and indulging in late night suppers with his team. 'We work crazy hours, shoulder-to-shoulder all day. It's fun to break away and have a bit of team bonding time just to relax. We might go for a beer at Chijmes, or a late night chicken rice – Swee Kee, for me, is the best chicken rice around. Or, we might go to Tian Tian Seafood at Outram Road and have cereal prawns and xiao bai cai with garlic.' For a quick fix in between lunch and dinner services, 'we get murtabak with mutton curry, biryani and sugary tea at Zam Zam.' 'People come and go, but every person that has been in this restaurant over the years has a huge part on the growth of this restaurant.' Summing up the journey, he said: 'We've stamped our claim on modern British cuisine – my interpretation of what I believe it should be seen as today, and how it should be seen as in the future – trying to change people's expectations over the last 50 to 100 years. I've obviously evolved and grown myself, and I've really come to understand the style of food that I have always enjoyed, and now, I've got the confidence to share it. 'If I come to your house for dinner, you're not going to cook what I want. You want to cook what you want. And it's the same thing in a restaurant – the customers are coming to enjoy the food that I want to share. They come here for a special experience and something unique, and ideally items not re-create-able.' He added, 'It's been an amazing journey so far, and I look forward to the next 10 years.' JAAN BY KIRK WESTAWAY IN DISHES Here's a look at the restaurant's journey through its most memorable and evocative dishes, many of which have appeared on the menu in different forms and iterations over time. 'FISH AND CHIPS' 'A lot of people from England have told me that when they ate our Fish and Chips, it took them back to a memory on a pier in Brighton, under the rain, eating their fish and chips, listening to the seagulls in the background. To link a memory to any part of what we're doing is incredible. If, somehow, I can make a dish that connects with all of us and takes us back to a memory as a child or a family moment or travelling somewhere in the world, I think that's the biggest achievement you can ever aim for. It's very difficult, but when you when you get it, it's very special.' 'TOMATO' 'Sometimes, people tell me they closed their eyes, they tasted the tomato dish and it took them back to their garden in Aix-en-Provence, eating their tomatoes in the summer.' 'This dish connected to a lot of people over the years. That was probably one of the real connections to the emotional heart strings. You know, my mum used to make me eggs, and it's incredible — some people call them 'dippy eggs'; some people call them 'eggs and soldiers' — everyone in the world has their own form of eggs. It was really a talking point. I'd come over and say hello to all the diners, and they'd say, 'Ah, our mum used to make us these amazing eggs.' That egg was not intended to connect to people's childhood because it was my childhood, but it really did create a very nice trip down memory lane for many people who came and enjoyed it.' LEEK AND POTATO SOUP 'In England, leek and potato soup is loved whether it's made in spring or summer or winter or when you're sick. People love it. Regular guests have had it a few times and they say, 'Never change it. We love this. It's so warm and comforting, and we love it every time.' It took six months to a year to tweak and adjust it to the right levels of seasoning and a little bit of spice. It really does captivate a lot of people.'
South China Morning Post
22-06-2025
- Entertainment
- South China Morning Post
5 of Jakarta's best tasting-menu-only restaurants as the city's dining scene transforms
On June 26, British chef Kirk Westaway – best known for his modern British cuisine at two-Michelin-star Jaan in Singapore – will open The Crown by Kirk Westaway at the Fairmont Jakarta hotel in the Indonesian capital. With sweeping views of the city skyline, the tasting-menu-only restaurant on the 22nd floor will mark his second venture outside Singapore after opening The Albion by Kirk Westaway in Ho Chi Minh City in 2024 It signals a growing appetite for refined, chef-led dining in the Indonesian metropolis. 'Jakarta's dining scene is evolving fast – there is so much energy, and the city is full of food lovers who are genuinely keen to explore new experiences,' says Westaway. 'For me, it felt like the right time to bring something different to the table. 'With a growing audience of well-travelled, food-savvy diners, this seems like the perfect moment to be part of the city's culinary momentum,' he adds. In recent years, Jakarta's dining scene has undergone a transformation. What was once a landscape dominated by traditional Indonesian eateries has seen casual restaurants and international hotel dining evolve into a vibrant mix of independent concepts pushing boundaries in flavour and presentation.
Business Times
19-06-2025
- Entertainment
- Business Times
Grooming the next generation of chefs
[SEOUL] For up-and-coming chefs looking to get a leg up in their career – or a major reality check – few platforms offer an experience like the San Pellegrino Young Chef Academy (Spyca), which is like Culinary Class Wars for the eager but untested. Spearheaded by mineral water brand San Pellegrino, the biennial competition pits young chefs from around the world against each other in a series of regional contests, with the winners going on to the global finals to fight for the title of Spyca Young Chef of the Year. The competition complements The World's 50 Best Restaurants list – of which San Pellegrino is also the main sponsor – which celebrates the top restaurants globally and also has regional equivalents. The objective for Spyca, which was launched in 2015, 'is to identify the world's best young chefs and give them the global visibility and connections they otherwise might not have access to', says Roberto Caroni, San Pellegrino's Asia-Pacific zone director. Roberto Caroni, San Pellegrino's Asia-Pacific zone director, says Spyca gives young chefs 'the global visibility and connections they otherwise might not have access to'. PHOTO: SPYCA That means pairing the young talents with mentor chefs who guide them on everything from refining recipes to cooking techniques, as well as provide them with moral support. Some 3,000 chefs from more than 70 countries applied to compete in the 2024/2025 edition, before the number was whittled down to 165 regional finalists. Just 15 chefs will continue to the grand finals in Milan this October. As a precursor to the event, Asian finalists gathered in Seoul in March with their mentors and judges for a showcase of their dishes, as well as a discussion on the region's growing visibility as a culinary hub. The 2024/2025 winner for Asia was Indonesian-Canadian chef Ardy Ferguson of Hong Kong's Belon restaurant – while Singapore's contender William Yee of Labyrinth took home a consolation 'Connection in Gastronomy' award for his focus on culinary heritage. A NEWSLETTER FOR YOU Friday, 2 pm Lifestyle Our picks of the latest dining, travel and leisure options to treat yourself. Sign Up Sign Up Singapore chefs triumph Singapore is the top performer at Spyca, having won four out of the six regional editions, says Caroni. The inaugural 2015 regional contest was won by now-veteran chef Kirk Westaway, who helms the two-Michelin-starred Jaan by Kirk Westaway and is also a Spyca mentor. Burnt Ends alumnus Jake Kellie followed up in 2017, while Kevin Wong – who now runs the one-Michelin-starred Seroja – won in 2019. In 2022, former Naeum chef Ian Goh took the top spot for the region, and also placed in the top three globally that year. Wong did the same in 2019. Goh, a Singaporean, is now a culinary arts lecturer at the Institute of Technical Education. He says: 'Winning was a real turning point for me. It set me apart from being just another cook in the system and gave me a platform to grow. I had the opportunity to meet Michelin-starred chefs from around the world, who gave me valuable insights, especially on global challenges like staffing shortages and how the industry can better attract new talent.' While the exposure brought business opportunities, he sees himself more as an educator. 'One of the topics brought up a lot was sustainability. But I realised that it's not just about being eco-conscious; it also applies to the people behind the food. The sustainability of staff – their well-being, growth and fulfilment.' This is especially so in the current economic climate, where the food and beverage industry is going through a major shake-up – not just in Singapore but in the rest of the world. 'One of the biggest challenges young Singaporean chefs face today is matching their passion for food with the realities of the industry,' adds Goh. Spyca finalists preparing lunch for the event. PHOTO: SPYCA 'The expectations and pressure on young chefs these days are much higher than before,' says Caroni. 'With evolving consumer expectations (around) shorter, more personalised and unique meal experiences, there is now an increasing need for young chefs to play the role of a 'storyteller', to express their individual culinary identity against the backdrop of a culinary scene that is increasingly embracing diversity.' He adds: 'The growing emphasis on sustainability also means a need to promote environmentally conscious food systems and healthy eating habits, while staying true to their beliefs.' Read the (dining) room Speaking at the Seoul event, mentor and juror Richie Lin of Mume in Taipei notes that the three- to four-hour fine dining experience has become a thing of the past. 'The younger generation has a shorter attention span, and this is going to change the way we run restaurants.' 'It's all about changing and adapting, giving some freedom back to the customers by letting them control how much they want to eat,' he adds. 'Alcohol consumption is also dropping, especially with the younger generation, who don't want to drink at all. So you want to give options.' 'Balancing what we want to cook and what diners want is always a tussle,' adds fellow mentor Han Li Guang of Labyrinth. 'For example, 'locavorism' is laudable, but what if the local produce isn't good enough? I used to be very focused on local products, but that has reduced over the years. 'Do you want customers to eat your philosophy or just dine? A lot of young chefs jump on this bandwagon (of going local). But they need to think about it. Do local if the quality justifies it – not because it's local and you want to market it as such.' Meanwhile, Spyca continues its role while evolving with the times, says Caroni. 'We believe in the power of taste and creativity to transform lives.' And for young chefs like Law Jia-Jun, chef-owner of Province who also took part in this year's Spyca but did not place, the experience itself was invaluable. 'It challenges chefs to go beyond the familiar, to innovate and improve under pressure,' he says. 'It cultivates a sense of community, and without a platform like this, many of us would never have had an opportunity to meet. The environment of mutual learning and high standards in such competitions is also great for our professional development.'
CNA
20-05-2025
- Entertainment
- CNA
An invitation to experience culinary mastery at Michelin-starred restaurants and more
Some of the most compelling cultural narratives aren't found in museums – they're served on plates. Rooted in native ingredients and shaped by generations of tradition, culinary heritage is a collection of treasured stories – brought to life by passionate chefs with polished techniques and their own signature flair. That is why Asia's Finest Tables by UOB Cards places such importance on curating personal, meaningful expressions of cuisine. It not only celebrates outstanding culinary talent but also invites diners to discover new stories with every course. Beyond priority access to some of the region's most sought-after restaurants, select UOB cardmembers enjoy additional privileges that make the experience even more memorable. These include off-menu creations and UOB-exclusive dishes, a complimentary seat for a guest with every paying diner, and a glass of wine per guest, rated 95 and above by Robert Parker Wine Advocate. PRISTINE PRODUCE AND EARTHY ESSENCES This season, the two Singapore restaurants featured in Asia's Finest Tables by UOB Cards tell a story of contrast. One is a masterclass in restraint – refining seasonal produce to its purest form without losing its allure. The other dives deep into bold ingredients, offering dishes layered with meaning and complexity. High above the city on the 70th floor of Swissotel The Stamford, two-Michelin-starred JAAN by Kirk Westaway continues to serve modern British cuisine with finesse. For this UOB-exclusive experience, chef Westaway looks to the sea, showcasing two white meats with elegant precision. First is the toothfish fillet, poached gently in brown butter and served in a light tomato-caper broth, its acidity balancing the fish's natural richness. Then, the Brittany blue lobster tail arrives delicately poached, paired with English peas and Kristal caviar in a nuanced play of sweetness and salinity. At one-Michelin-starred Seroja, chef Kevin Wong draws from his Malaysian roots with his two UOB-exclusive dishes. His beef rib percik is a labour of love: Slow-cooked for 42 hours with herbs and spices, then kissed by charcoal for a smoky finish. It's served with Sia rice from Sarawak and a side of lauk pauk – a bone broth brightened with jasmine tea and an acar-inspired salad. The journey continues with lobster with white pepper gulai. The slow-poached Brittany lobster gains depth from a butter stock warmed over mangrove embers, and richness from a stew of lobster shells, prawn stock and tropical herbs. The dish is finished with a lemongrass-scented broth enriched with silky cold-pressed coconut milk. A new wave of fine dining chefs is emerging across Malaysia. With fresh perspectives and deep respect for tradition, they're winning over diners and redefining the country's food scene. At Molina in Kuala Lumpur, head chef Guillaume Depoortere – known for his avant-garde take on European fine dining – brings bold innovation to Asia's ingredients. Drawn to the region's vibrant flavours, he has quickly earned a Michelin star and a loyal following. For this special menu, he reimagines a classic from his Amsterdam restaurant Spectrum: Herring on crispy dill cracker, served with smoked egg yolk, dill sauce, cinnamon foam and caviar. Dessert pushes boundaries further. Pungent Époisses cheese is served atop a crisp potato chip, paired with mochi-style blackberry and a sharp hit of horseradish – a daring end note that only reveals its genius once tasted. Over at Potager, listed in the Michelin Guide, guests are greeted with a tranquil bamboo-framed entrance – an expression of chef Masashi Horiuchi's philosophy, inspired by the Japanese proverb 'ichigo ichie': A reminder to treasure every moment, as it passes only once. Its UOB-exclusive menu opens with a luxurious twist on a humble dish: An onsen egg layered with truffle-braised leeks, tender abalone, white pearl clams, Bafun uni and Kristal caviar, finished tableside with clam jus to heighten its umami richness. The foie gras dish offers bold contrast, where the liver's creamy depth meets tart braised rhubarb, roselle jelly, pistachios and a drizzle of duck jus, served with homemade brioche. MEMORIES KEPT AND MADE In Bangkok, two Michelin-recognised restaurants are capturing attention with menus that blend tradition and innovation. At Côte by Mauro Colagreco, chef Davide Garavaglia has kept the restaurant's two Michelin stars for four years. Bringing the spirit of the Mediterranean to Bangkok, he infuses Riviera elegance with Thai influences. For the UOB-exclusive experience, diners can savour barbecued otoro paired with radish carpaccio and briny Dauricus caviar. Next comes the pigeon, prepared nose-to-tail and complemented by sweet Chiang Mai strawberries and a black garlic coulis. Nusara – listed in Michelin Guide Thailand – is set in a charming heritage shophouse overlooking Wat Arun and the Chao Phraya River. Chef Thitid 'Ton' Tassanakajohn named the restaurant after his late grandmother, honouring the warmth of the meals they once shared. This personal connection shines through in his colourful Thai dishes that spark happiness and nostalgia. On the UOB-exclusive menu, you'll find watermelon sorbet with dried fish – a sophisticated twist on a Thai summer classic. The dish layers the intense brininess of dried fish with cool watermelon, lime and aromatic fried shallots. Another showstopper is the crispy vermicelli with Siamese lime. Delicate rice noodles are fried to a golden crisp and drizzled with a tangy sauce made with lime, pineapple, fish sauce and herbs. TREASURES FROM TIDE AND TERROIR A returning favourite to Asia's Finest Tables by UOB Cards is Jakarta's August, which has held a spot on Asia's 50 Best Restaurants list for three consecutive years. The duo behind its success – chef Hans Christian and restaurateur Budi Cahyadi – continues to charm with inventive takes on Indonesian flavours. The new menu champions sustainability and thoughtful sourcing, with each dish a quiet homage to the producers who make it possible. The UOB-exclusive Lombok fish crudo is a delicate starter that celebrates the quality of local catch. The fresh fish is marinated in a zesty calamansi dressing and topped with ikura and black tea jelly. Another highlight is the pineapple-fed chicken, served with glazed maitake mushrooms grown by an artisan producer in Lembang. The dish is a compelling example of circular sustainability: Chickens raised on a pineapple farm are fed fruit trimmings, reducing waste and naturally enhancing the meat's subtle sweetness. A STELLAR LINE-UP OF RESTAURANTS AWAITS Across borders and cuisines, these restaurants are united by a common thread: Storytelling through food. By honouring their heritage and pushing culinary boundaries, they offer a rare and intimate experience – one designed to leave a lasting impression. Whether you're indulging in avant-garde gastronomy or exploring the personal stories behind each dish, savour the finest ingredients from sky, land and sea. Enjoy priority access to the fine dining experiences in the region with Asia's Finest Tables by UOB Cards.
Hospitality Net
19-05-2025
- Business
- Hospitality Net
Sofitel and MGallery Collection Honoured with Prestigious Tatler Best Vietnam 2025 Awards
The iconic Sofitel and MGallery Collection brands within Accor's Luxury & Lifestyle division have won a series of prestigious Tatler Best Vietnam 2025 awards, which recognise the country's leading hotels, resorts, restaurants and bars. The Albion by Kirk Westaway, the casual British restaurant that opened in November 2024 at Hotel des Arts Saigon – MGallery Collection, was named as the 'Restaurant of the Year' in the 'Best-in-Class' category. This distinction affirms its status as the country's first venue where diners can discover innovative takes on classic British cuisine. Nestled on this chic boutique hotel's 23rd floor, with sweeping views of the Saigon skyline, this impressive culinary destination balances classic 1930s décor and creates modern dishes that highlight British flavours while embracing fresh, local ingredients from Dalat's organic farms. The Albion by Kirk Westaway was also placed on the 'Tatler Best 20 Restaurants' list. Also recognised by the 'Tatler Best 20 Restaurants' collection is ST25 by KOTO, the contemporary Vietnamese establishment at Sofitel Saigon Plaza. This vibrant restaurant pays tribute to ST25, the renowned rice variety, which was named as the 'World's Best Rice' in 2019. More than just a purveyor of the finest Vietnamese cuisine, ST25 by KOTO is also committed to community empowerment as it provides local young people with opportunities to develop their skills and advance their careers. The 'Tatler Best-in-Class Restaurants' awards also celebrate individual excellence, and Robin Mouquet of Sofitel Saigon Plaza was heralded as Vietnam's 'Best Pastry Chef'. A master pâtissier, Chef Robin delights the hotel's guests and visiting pastry lovers with his creative skills, including an innovative take on the classic French croissant which infuses the flavours of Vietnamese tea. Don't miss his artfully crafted delicacies at Le Sucré, the hotel's café that has just opened. In the 'Tatler Best Hotels' list for 2025, Sofitel Legend Metropole Hanoi was named as Vietnam's 'Best Heritage Hotel'. This elegant 'grande dame' has welcomed visitors – including many legendary stars of stage and screen – to Vietnam's capital city for over 120 years, and now stands as an iconic urban landmark. Guests can experience the hotel's original grandeur in the well-preserved Heritage Wing, uncover its rich history with guided tours, dine at Le Beaulieu, one of Hanoi's oldest and most highly acclaimed restaurants, or sip a cup of Vietnamese egg coffee, which was invented at the hotel in the 1940s. Tatler Best is guided by a panel of leading experts in tourism, cuisine and beverage preparation across Vietnam. The award winners not only reflect the highest standards of service but also highlight emerging trends that cater to the tastes and preferences of the most discerning clientele. Accor is a leading hotel operator in Vietnam, with a rapidly expanding portfolio of almost 50 hotels and resorts nationwide. The luxury Sofitel brand, which celebrated its 60th anniversary in 2024, has doubled its footprint in Vietnam with the signing of Sofitel Sapa Hotel & Residences and Sofitel Diamond Crown Hai Phong. The recent opening of The Albion by Kirk Westaway at Hotel des Arts Saigon – MGallery Collection represents Accor's commitment to elevating the country's culinary scene by attracting the industry's most distinguished chefs. About Accor, a world-leading hospitality group Accor is a world-leading hospitality group offering stays and experiences across more than 110 countries with over 5,600 hotels and resorts, 10,000 bars & restaurants, wellness facilities and flexible workspaces. The Group has one of the industry's most diverse hospitality ecosystems, encompassing around 45 hotel brands from luxury to economy, as well as Lifestyle with Ennismore. ALL, the booking platform and loyalty program embodies the Accor promise during and beyond the hotel stay and gives its members access to unique experiences. Accor is focused on driving positive action through business ethics, responsible tourism, environmental sustainability, community engagement, diversity, and inclusivity. Accor's mission is reflected in the Group's purpose: Pioneering the art of responsible hospitality, connecting cultures, with heartfelt care. Founded in 1967, Accor SA is headquartered in France. Included in the CAC 40 index, the Group is publicly listed on the Euronext Paris Stock Exchange (ISIN code: FR0000120404) and on the OTC Market (Ticker: ACCYY) in the United States. For more information, please visit or follow us on X, Facebook, LinkedIn, Instagram and TikTok.
