This site uses cookies. By continuing to browse the site you are agreeing to our use of cookies.

The world’s largest luxury hotel brand reveals what it takes to deliver five-star service around the clock    

InterContinental Hotels & Resorts infographic

81 million meals, 27 million pastries and half a million bottles of Champagne - all in a year of luxury dining

InterContinental® Hotels & Resorts, part of IHG (InterContinental Hotels Group), has revealed exclusive insight to its extensive five-star culinary offering, as part of the brand’s 70th anniversary celebrations.

Michelin starred and award-winning chefs, working at InterContinental Hotels & Resorts around the globe, have given insights into the extensive efforts required to ensure guests experience the very best luxury dining during their stay. Chefs across the InterContinental brand’s 183 properties include, Pierre Gagnaire, Daniel Corey, Vikas Khanna, Theo Randall, Sam Leong, Jason Atherton and Ross Lusted. 

From homemade honey, to vintage Champagne, delicate pastries and the most decadent degustation, the world-renowned restaurant & bar offering from InterContinental Hotels & Resorts has truly cemented the brand’s position as the leader in luxury travel for seven decades. 

A year of luxury dining in numbers:
• 81 million meals served  

• 27 million pastries made for guests 

• 500,000 bottles of Champagne are popped 

• 400kg of honey is produced by bees at InterContinental Hotels & Resorts 

• 166 years is the oldest bottle of vintage wine available for guests to order

• 9 Michelin starred restaurants across the InterContinental brand portfolio 

Boasting a rich heritage catering to the world’s most illustrious faces, from the likes of Princess Grace Kelly, Audrey Hepburn and Martin Luther King to The Rolling Stones, Elton John and Queen Elizabeth II, it’s no surprise the InterContinental brand continues to attract an enviable roster of Michelin star chefs and restaurants. 

The current stable includes Gordon Ramsay at InterContinental Bordeaux – Le Grand Hôtel, Daniel Corey at InterContinental San Francisco, Theo Randall at InterContinental London Park Lane, Lionel Levy at the InterContinental Marseille Hôtel Dieu, Jason Atherton at InterContinental Dubai Marina and 2015’s ‘world’s best chef’ Pierre Gagnaire, at ANA InterContinental Tokyo and InterContinental Danang Sun Peninsula Resort. InterContinental Hong Kong manages to offer an impressive three Michelin stars all under one roof.

Michelin-starred Jason Atherton of Marina Social at InterContinental Dubai Marina said:  “I collaborated with the InterContinental Hotels & Resorts on my first venture in Dubai, Marina Social, and I am very proud of what we have achieved. In an unbeatable location overlooking panoramic views of the waterfont, the restaurant’s concept celebrates deformalised dining within a relaxed, social atmosphere, so for me, the ethos of this impressive hotel was the perfect fit. What’s always been really important to me and the team at InterContinental Hotels & Resorts, is that we engage with our customers.  So, we created an open kitchen and dessert bar, where guests can watch and interact with the chefs during their meal, and of course the DJ booth, unique to this Social, which won’t be replicated anywhere else in the world – it’s Dubai’s Social.”

Daniel Corey, Michelin Star chef at Luce at InterContinental San Francisco added: “I was part of the opening team at Luce at InterContinental San Francisco in early 2008. The InterContinental brand knows that restaurants and bars go hand in hand with travel experiences. They have given me a lot of creativity when it comes to developing and executing menus for our clientele, allowing us to offer a distinct dining experience at our Michelin-star restaurant, casual fare at our bar, and a room service menu that really showcases the best products and ingredients throughout Northern California.” 

Most recently, InterContinental Hotels & Resorts launched its Worldly Classics Cocktail Menu, a carefully crafted selection of seven classic cocktails, to be enjoyed by guests all over the world. The menu, which includes Dry Martini, Negroni and the Eastern Breeze mocktail, will be rolling out across all InterContinental Hotels & Resorts globally from 2016. This follows the launch of the brand’s Planet Trekkers Children Menu, developed by Theo Randall and leading children’s food expert and best –selling international author Annabel Karmel MBE. It features dishes that embrace flavours, textures, smells and tastes that will take children on an educational voyage around the world, while ensuring a nutritionally balanced meal – with their parents. 

With ten openings in the past year alone including new hotels in London, Dubai, Chennai, and Beijing, as well as the reopening of the legendary InterContinental New York Barclay earlier this year, the iconic brand continues to build its luxury and culinary legacy.

Submit to DiggSubmit to FacebookSubmit to Google PlusSubmit to StumbleuponSubmit to TwitterSubmit to LinkedIn

Related Articles