Emanuel Pesqueira shares his thoughts on balancing sustainability with indulgence, and how hospitality professionals can create seamless, transformative luxury environments

Ron Michaud, sommelier at Kali Restaurant talks about how sommeliers can upscale their game during the reopening of restaurants and bars

"I don’t like to repeat the wines and am always looking for something unique and wonderful – it has to have the wow factor but of course –within budget." - Dora