The Middle East: A growing luxury travel destination.
Last year, the size of the luxury tourism industry exceeded $17 billion in the United States. Despite setbacks from years of the pandemic, the market is still growing and on pace to be worth more than $82 billion by 2030.
This huge growth is driven, in part, by big sporting events (think Super Bowl packages), baby boomers spending more money to travel with their loved ones, and millennials with disposable income. However, a large part of the industry’s success also comes from an increased demand for safari and other animal-watching experiences in the Middle East and North Africa (also known as the MENA region).
While MENA’s outdoor activities are fueling the boom, the Middle East also has much more to offer both leisure and business travelers. From stunning architecture to world-class meals and five-star hotels, this region is becoming a hotspot in luxury travel–and the hospitality industry is taking notice.
This year, several new luxury hotels have opened all across the Gulf countries. Now, travelers with their eyes on the Middle East have their pick of the newest high-end properties. Whether it’s the Ritz Carlton Amman (which happens to be the brand’s first hotel in Jordan), the Nobu Hotel Riyadh in Saudi Arabia, or the Jumeirah Muscat Bay in Oman, there’s no shortage of luxury accommodations.
New York City’s iconic Waldorf Astoria is another brand with its eye on the Middle East. The upscale Hilton chain recently debuted the Waldorf Astoria Kuwait, located in the country’s capital city. Complete with a 13,000 square feet spa, a library, multiple restaurants, and more, the newest Waldorf Astoria was modeled after the original Big Apple location. The 200-room hotel is also home to 44 suites, including the top floor’s 3,700 square feet Royal Suite.
Inspired by growth in the region, Hyatt is also expected to follow suit. The Grand Hyatt Kuwait, the country’s first Grand Hyatt, is set to fully open at the end of the year after partially opening this summer.
The company already has 28 properties in the Middle East and plans to open seven more within the next three years. One of those properties is Saudi Arabia’s Miraval The Red Sea, which will be the first time a Miraval resort opens outside of the United States.
Hospitality giant Hyatt credits their MENA expansion to increased demand for both leisure and business travel in the area. Large events, like the 2022 FIFA World Cup in Qatar, have also made the region an attractive spot for new properties.
If Hilton and Hyatt are eyeing the Middle East, it should be no surprise that Marriott is also increasing its presence in the region. In fact, Marriott International recently announced it will open more than 20 new properties throughout the Middle East by the end of next year. Driven by a high demand for luxury tourism, Saudi Arabia will be home to six of those new properties. Tourists can also expect to see new Marriott hotels in Qatar, the United Arab Emirates, Oman, and Kuwait.
As comfort continues to drive the increase in luxury travel among millennials and baby boomers, it is a good investment for the hospitality industry to take note in growingly popular destinations. Especially as big names like Hilton and Marriott are getting in on the trend.
Interview with the Winner of the 3rd Edition of the Culinary Diploma
After exploring with you the conclusion of the fourth edition of the Creative Cooking Diploma, where young Dominicans dedicated their effort and determination to stand out in the competition, it is a privilege to present the interview with the winner, Kathy Rosario. Not only does she stand out as the first woman to emerge victorious in this competition, but she also serves as a tangible example of perseverance in the pursuit of professional goals. Kathy, as she herself emphasizes, did not experience her first foray into the competition, but her second, and despite the challenges, she persisted in her pursuit of progress in her professional career. In this vein, it is an honor to share the exclusive conversation with the recent diploma winner: Good morning, my name is Kathy Paola Rosario Gil, and I'm from Pimentel, a province belonging to the San Francisco de Macorís region. What led you to participate in the Creative Cooking Diploma, and how do you feel about being selected as the winner? Kathy Rosario: The first thing that motivated me to participate in this competition was the desire to grow, surpass myself, and demonstrate that a woman can do it, even on her own. Last year, I participated,
Emerging talents shine in the 2023 Creative Cooking Diploma
An initiative that turns dreams into realities and takes an extraordinary turn in the Dominican gastronomic future. It is with great joy and satisfaction that I share with you the conclusion of the fourth edition of the Creative Cooking Diploma, an initiative that I proudly support and sponsor to boost Dominican culinary talent. This project, developed in collaboration with the National Institute of Technical and Vocational Training (INFOTEP), has proven to be a breeding ground for exceptional culinary skills and has left an indelible mark on the gastronomic scene of the Dominican Republic. This year, we had the pleasure of witnessing a special milestone: the victory of a woman, Katy Paola Gil, who stood out as the well-deserved winner of this edition. In a clear demonstration of the growing female presence in the Dominican culinary scene, Kathy not only takes home the title of champion but also a valuable scholarship to participate in an advanced culinary techniques workshop at the renowned Basque Culinary Center in Spain. I am proud to be a part of this transformative experience for 25 young people from the Eastern region of the Dominican Republic, who, with dedication and passion, have elevated their culinary skills to new heights. The conclusion
Creative Cooking Diploma 2023
In the dynamic world of gastronomy, I am pleased to announce with great enthusiasm the arrival of the third edition of the Creative Cooking Diploma 2023, a project that goes beyond teaching and becomes a catalyst for opportunities for Dominican youth. This program, born as a vision to empower young enthusiasts of gastronomy, has become a platform to discover and nurture local talent. By supporting this diploma, my goal is to provide these young individuals not only with advanced culinary skills, but also to open doors to a future where their creativity can shine on the world gastronomic stage. The initiative to send the most outstanding student to the prestigious Basque Culinary Center in Spain continues, offering a unique experience that transcends geographical and cultural boundaries. This year, as in previous editions, we seek to highlight innovation, passion, and a commitment to excellence in the kitchen. I hope that this diploma serves as a springboard to new horizons, new connections, and, above all, to the flourishing of Dominican talent on the international stage. By continuing to support initiatives like this, we contribute not only to the individual development of participants but also to the enrichment of the rich Dominican culinary heritage. Welcome to the