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Ivan Artolli: The “legend” leading the Hôtel de Paris

by: Cassandra Tanti
07/01/2023

As general manager of some of the world’s most famous hotels, including the Hôtel de Paris Monte-Carlo, Ivan Artolli has had many highs in his career, but few as momentous as receiving the Leading Legend Award from his peers.  

As anyone who knows Ivan Artolli will tell you, he is a very charming and attentive man, a silver fox in good shape with a genuine smile. And after 35 years working in luxury hospitality, he also has a playbook that is as precious as the establishments he works in.

In November 2022, Artolli – a member of the European Hotel Manager Association since 2002 – received the Leading Legend Award from the Leading Hotels of the World (LHW), a distinction that recognises his passion to the industry for more than three decades.

Just over six of those years have been spent as General Manager of the famed Hôtel de Paris Monte-Carlo. Artolli saw the landmark hotel through some of its toughest years, including the €280 million renovation that took four years to complete. The Hôtel de Paris debuted its dramatic renovation in March 2019, showcasing an historic property that had been thoughtfully brought into the 21st century, while maintaining its soul and signature features.

The Hôtel de Paris and the Casino de Paris during Christmas 2022. Photo by Cassandra Tanti, Monaco Life

The Leading Legend Award, says Artolli, is significant because it is a mark of respect from an association that represents 400 of the finest luxury hotels in the world.

“This specific award is a once in a lifetime award, it is a real honour for me,” Artolli tells me as we sit in the Bar Américain at the Hôtel de Paris. It is 3pm, but the iconic cocktail bar is filled with people. The legend of Monte-Carlo is palpable here.

“It’s also a recognition of all the people that I work for, that I work with, and the teams that I am part of and manage. Without these successes, I would not have received the award.”

Artolli has worked at 11 Leading Hotels of the World, among them Florence, Sicily, London, and Milan… Basically, anywhere his three children could learn a foreign language.

He says much in the luxury hospitality industry has stayed the same over the years, but a lot has also evolved, especially the attitudes of his high-flying clients.

“I think what has really changed is the way clients expect to be served,” he reveals. “If you take the Hôtel de Paris 30 years ago, the service was very distinguished, kind of remote and distant. There was very little dialogue with the people you were serving. You just had to be ready so that when they called for you, you could deliver exactly what they were expecting.”

That’s all changed now, he says.

“People are asking for interaction. Clients who come to an establishment like the Hôtel de Paris want to be recognised as someone who has knowledge about the luxury hotel experience. If they are not familiar, they want to be reassured of their experience. Today, they expect a warm interaction; they want a team member to show empathy, to start some form of conversation, to show an interest towards them.”

Artolli gives the example of an old couple and a young couple who come to the Bar Américain. The young couple doesn’t need entertainment, he says, because they are entertaining themselves. They just need to be guided on the choice of drink, for example, if they see the barman shaking a cocktail; perhaps a suggestion of the cocktail of the month. But the elderly couple, he says, have been together for a lifetime. They have said everything that there is to say to one another. So, they need much more interaction and entertainment.

“This is when you really win over a client,” says Artolli. “If they were here the night before, you ask if they enjoyed the evening. What did they think of the music? Is there anything they would like the band to play tonight? You have to make them feel special. That’s how they become repeat clients for a very long time, because they are recognised.”

The Hôtel de Paris courtyard, photo by Cassandra Tanti, Monaco Life

It is not unusual for Artolli to welcome three generations of the same family at the Hôtel de Paris, such is its golden reputation.

Now that Covid travel restrictions have been lifted, most guests come from America, the Middle East, South America, Australia and New Zealand. It used to be the Italians and Russians, but even luxury travellers from India are starting to outnumber them. Who can forget the huge Indian weddings that take over the Place de Casino and its neighbouring establishments each summer, including the Hôtel de Paris?

“India is the only country in the world where top travellers said they plan to travel and spend even more next year.”

While the Hôtel de Paris has been attracting the planet’s most glamourous, high-profile names since it opened in 1864, many luxury establishments have sprung up over the past century. Today, Monaco has more competitors in the luxury market than ever before.

“Asia, South America… You name them. America is even emerging as a competitor with the Grand Prix options and Las Vegas. But the advantage we have is that we have an established reputation. And on top of that, security has become extremely important.”

London, for example, last year saw a massive increase in violent luxury watch thefts, mostly in wealthy neighbourhoods. Monaco, by contrast, has the lowest crime rate in the world thanks to a strong police presence and a zero-tolerance petty crime policy.

“The only destinations where you can actually show off your wealth by wearing expensive watches and jewellery is Dubai and Monaco,” says Artolli. “Anywhere else in the world you are at risk. And the way Monaco handled the pandemic shows that here, everyone plays by the rules.”

So, in the face of such legendary history and impeccable service, where does Artolli plan to take the Hôtel de Paris?

The future, he says, embraces technology to improve the customer experience: digitising the check-in and check-out experience for those who wish to use it; keeping the in-person experience for others who appreciate the human contact; the ability to control the entire hotel experience, from the opening of curtains to ordering room service and a taxi, from one digital device in each room… All are advances that are being offered by other leading luxury hotels in the world and would ensure the Hôtel de Paris stays competitive.

As our interview rolls to an end, Artolli brings me back to the Bar Américain.

“You feel so comfortable when you enter this bar because everything was designed to be perfect. The lighting is perfect, the sound is perfect, you can have a conversation while the band is playing. The lighting, during the day or night, makes you think you are more beautiful than you are in reality. That’s the objective. If you reach those objectives, you have done your job.”

Artolli acknowledges that he is part of a dying breed of luxury hospitality professionals.

“For the younger generation, it is all about them, what they want; it’s not what other people want. I remember when I was a child, we had a guest in the house every Sunday; people visiting relatives. Now, that has all changed. We have to recreate the interest in pleasing other people. In reality, hotel, restaurant and bar employees are like doctors and nurses. But we don’t take care of the body, we take care of the soul.”

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Photo of Ivan Artolli by Monaco Life

 

SEE ALSO: 

MANUEL DE VASCONCELOS: “I WOULD NOT HAVE CHANGED THIS LIFE FOR ANYTHING”

 

 

 

Princely Family reveals glam Christmas card for 2022

by: Cassandra Tanti
25/12/2022

Prince Albert, Princess Charlene and the twins have gathered around the tree for the annual Christmas portrait, “ending the year on a very, very high note”, according to the Prince.

The annual Christmas card photo, starring Prince Jacques and Princess Gabriella, shows a smiling Princely Family elegantly dressed and posing in a front of a very large Christmas tree. It was shot by Palace photographer Eric Mathon.

The portrait marks the return of a glamourous family tradition that was halted last year while Princess Charlene was in recovery for health complications associated with a severe ENT infection that she sustained in South Africa. The Christmas card portrait in 2021 featured an artist’s painting of the Princely family (see gallery below).

But as this family picture shows, the Princess has returned to full public duty this year, participating in numerous events including the annual gift giving party at the Palace and the Red Cross 40th anniversary of Prince Albert’s presidency party.

Photo by Eric Mathon, Prince’s Palace

In an interview this week with People, Prince Albert said: “I’m really proud of my wife, Charlene’s doing really well. As you can see for yourself, she’s been active in any number of different events. Charlene’s engaging more in public life and looking after things that she’s passionate about.”

He added, “She’s really enjoying doing things together with the kids, so this year is ending on a very, very high note. We’re truly thrilled about how things are.”

The text accompanying the Christmas card reads: “My family joins me in wishing you peace and joy for Christmas and a Happy New Year 2023” in English, French and Monegasque.

See Princely Family Christmas cards from past years below…

Michel Boeri named Grand Officer in the Order of Grimaldi

by: Jessica Tatam
21/12/2022

One of Monaco’s most recognised names in motorsport, Michel Boeri, has been honoured as a Grand Officer in the Order of Grimaldi by Prince Albert, in recognition of his dedication and service to the Principality.

The Order of Grimaldi was established in 1954 to “distinguish and reward people who have contributed to the prestige of the Principality” and includes five classes: Grand Cross, Grand Officer, Commander, Officer, Knight.

On Thursday 15th December, Michel Boeri was presented the honour of Grand Officer by Prince Albert at the Palace, as a token of thanks and acknowledgment of “an exceptional career in the service of the general interest and international outreach of the Principality”, according to a press release.

Between the years of 1972 to 2003, Michel Boeri was a member of the National Council where, amongst other roles, he was Chair of the Foreign Relations Commission. This role was then followed by a move to the Crown Council in 2006, where he was then made President in 2018 – a position that he still holds today.

While Michel Boeri has dedicated over 50 years of his life to service and contributions to the Principality, he is perhaps just as well-known for his high-ranking roles in the world of motorsport. These include President of the Automobile Club of Monaco, President of the Senate for the Federation Internationale de l’Automobile (FIA) and Vice-President of the World Motor Sport Council.

The long-held positions resulted in a number of “very high responsibilities in the world of motorsport” such as the Monaco Grand Prix or the Monte-Carlo Rally. Through these and his service to Monegasque institutions, Michel Boeri has contributed to “shape a model of excellence in the image of the Principality”.

Pictures: Christmas Garden in the Hôtel de Paris

by: Cassandra Tanti
19/12/2022

With thousands of sparkling lights, an enchanted forest and a miniature world of chocolate delights, Monaco’s most prestigious hotel invites guests into its Christmas Garden at the heart of Monte-Carlo.

Wander into the courtyard of the famed Hôtel de Paris to discover a forest of green fir trees filled with cheeky elves of all personalities – the dreamer, the mischievous and the prankster.

Indulge in a delicious hot chocolate created by the Alain Ducasse chocolate factory or a glass of champagne before buying some beautiful handmade Christmas decorations or gifts in the glasshouse.

Then dive into the world of sweet delights at the next glasshouse boutique, where Monegasque chefs have prepared beautiful gingerbread houses, cinnamon stars, chocolate trees and festive sweets, unique creations to be enjoyed on the spot or to take away.

The collection has been created by Chef Philippe Joannes, Meilleur Ouvrier de France, with his teams at Monte-Carlo Catering; incredible desserts and chocolates made by chefs Ken Thomas and Cédric Campanella, and pastries made by chef Thomas Subrin, Meilleur Ouvrier de France.

Order on site or by phone at least three days in advance. To see the catalogue, click here.

 

Click on the gallery below, all photos by Monaco Life…

 

 

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Mush Foods founder Shalom Daniel: “Eat the meat you like, just cut it by half”

by: Cassandra Tanti
17/12/2022

In the global race to find sustainable eating solutions, the food tech industry is exploding with innovative, natural alternatives. Among them is Mush Foods, an Israeli-based start-up that plans to revolutionise how we think of, and consume, food by cutting 50% of our meat intake.  

The world’s population is growing at an alarming rate. On 15th November 2022, we hit the milestone figure of eight billion people. To put that into perspective, the number of humans on the planet grows by the equivalent of the population of Paris every 10 days.

“If we keep consuming like the average American or European consumer, we will need four planet earths,” Edwin van Raalte, Global Head of Food Tech at White Castle Partners, told Monaco Life. “That’s not going to work. So, we really need to find ways of creating better food production in a more environmentally friendly way. But it always starts with the customer – it must give a balance to nutrition and taste, while at the same time reducing impacts on the environment.”

White Castle Partners, a start-up acceleration firm headquartered in Monaco, recently hosted a food tasting at Komo restaurant in the Condamine district, not far from Port Hercule. Shalom Daniel, Founder and CEO of Mush Foods, was there with his two chefs to showcase how we can cut 50% of meat consumption without compromising on flavour, texture or nutrition.

A small group of investors had been invited to enjoy a six-course ‘50 Cut Hybrid Menu’: White Fish ‘cigars’, Ragu ravioli, chicken nuggets, chicken meatballs, beef burger, and lamb kebab.

“Why do people want regular meat? Because it is tastier and it is nutritious,” Shalom Daniel told me before the tasting. “We say, keep the meat that you like to eat, just cut it by half.”

In place of the other half of the meat is a natural product called mycelium.

Mycelium is actually more familiar to the building industry than to the food industry. It can be used to make building materials fire-resistant, stronger, and lighter. It can be used in the fashion industry to mimic the look, texture, and utility of leather. In some cases, it can even be used as a bonding agent for building materials such as bricks.

But in the case of Mush Foods, it is used in cooking to be blended with minced meat.

Photo by Monaco Life

Mush Foods is a one-and-a-half-year-old start-up out of Israel. Shalom Daniel, a Harvard Business School graduate, was formerly the global brand director of food giant Unilever. He wanted to have more of an impact on the world, so he started his own company and discovered mycelium, the “roots” of mushrooms.

“The mushrooms that we know are only 5-6% of the total organism,” explained Shalom Daniel. “The reason why you don’t call it the root of a mushroom is because mushrooms are not plants. But they are not animals either, they are a third kingdom, right in the middle. This organism is closer to us than it is to plants.”

More than 95% of the mushroom organism grows beneath the surface. Once mycelium reaches above ground, the pressure of oxygen and light turns it into the mushroom that we know and love today. But mycelium has all the same nutrients, the same taste, the same protein and amino acids. The problem has always been the harvesting.

“But with our technology we can grow mycelium above ground,” says Daniel. “We are utilising 70-75% of this total organism. We are also collecting waste from the food industry – coffee, soy, beer – and we are growing mycelium in it in vertical farms. So, it is very efficient on a number of levels, because we also don’t need light or oxygen.”

In its raw form, mycelium looks very much like mushroom. The genius in Mush Foods is that it combines different species together in order to get the specific aroma, texture and taste of different meats.

Mycelium. Credit: Dmytro Ostapenko (Shutterstock)

So, how does it stack up? Of the entire 50% Cut menu that we tried, there was a unanimous opinion that everything was incredibly close to resembling 100% meat. Even the beef burger, a culinary legend, was a hit.

And that’s the key. Mush Foods is not intended for vegans. It satisfies carnivores while being kinder to the planet.

“We could sell it to companies like Beyond Meat to replace the soy and processed products that are not very tasty. But we decided to focus on the meat industry,” explained Daniel. “We want to reduce high amounts of meat within meat products, instead of trying to make people become vegan or vegetarian.”

Mush Foods 50 Cut tasting menu at Komo

Even cutting 50% of meat production would have an enormous impact.

The raising and culling of animals for food, particularly beef, is a major contributor to climate change, responsible for huge greenhouse gas emissions – more than 14% of the total according to the UN’s Food and Agricultural Organisation – as well as land clearing for grazing and feeding. Meat production has expanded to the point where there are now three chickens for every human on the planet.

Scientists have consistently stressed that if dangerous global heating is to be avoided, a major rethink of eating habits and farming practices is required.

There are also the health benefits. Cutting out 50% of the meat also means slashing by half the amount of saturated fats and cholesterol, as well as calories, in a meal.

The food tech industry is booming as increasing awareness among the health-conscious population drives demand for healthier foods. The global food tech market size was USD 220 billion in 2019. By 2027, the figure is expected to reach USD 342 billion.

50 Cut food tasting with investors, organised by White Castle Partners, photo credit: Dasha Krizanovska

“Food tech is basically the Tesla of the future in the food world, so from an investment perspective, it is a great opportunity,” said Edwin van Raalte. “What we are trying to do at White Castle is to say, capital is of course something everyone thinks about in Monaco, but it is everything around that capital – capability, capacity, finding the leading companies in the food tech space that are really making an impact. There a lot of plant-based companies in the world, but who are the leading ones that are really making a difference, with true purpose, but at the same time also have an economic outlook for an investor? And finding those companies who understand that in America, food might be fuel, but in France, food is emotion, for the heart.”

In less than two years of creation, Mush Foods has established a facility in Israel and is about to build a new facility in the United States, where food regulation is less strict than in Europe. In about a year, once regulation hurdles are cleared, Shalom Daniel anticipates opening facilities here in Europe. His marketing strategy is to target restaurants and fast-food joints, selling the price benefits of mycelium over meat while satisfying a growing demand from health and planet-conscious consumers.

 

 

Partnership renewed between CFM Indosuez Wealth Management and Oceanographic Institute

by: Cassandra Tanti
16/12/2022

CFM Indosuez Wealth Management has continued its commitment to protect the oceans in renewing its partnership with the Oceanographic Institute of Monaco, a key player in the Principality’s sustainability strategy.

As part of this partnership, the Oceanographic Institute will continue to provide CFM Indosuez with its expertise in terms of blue economy and blue finance, in connection with the major challenges facing the oceans. The bank’s clients will benefit from dedicated conferences and private visits to the Oceanographic Museum, and its employees will be able to take part in the projects carried out by the Oceanographic Institute as part of solidarity days.

CFM Indosuez was a forerunner in Monaco in 2002 with the first Monegasque fund dedicated to sustainable development. It has since strengthened its blue finance offer with two solidarity-based structured products in 2021 and 2022, called CFM Indosuez Oceano. These products, structured by Crédit Agricole CIB, include a solidarity component in the form of a donation made by clients, with a participation from CFM Indosuez and Crédit Agricole CIB.

As a result, €171,000 was raised in 2021 and €186,000 in 2022 and donated to the Oceanographic Institute in support of its Mission Polaire programme and its actions to preserve the oceans and marine ecosystems.

“The support provided by CFM Indosuez to the Oceanographic Institute is one of the pillars of our commitment to the protection of the Ocean, alongside the blue finance that we are actively developing,” said Mathieu Ferragut, CEO of CFM Indosuez, at a partnership renewal signing on Thursday 15th December. “Together with all our employees, who are involved in the Oceanographic Institute’s projects via Citizen Days, we are very happy to continue our partnership with this major player in environmental mediation, whose values and attachment to the Principality we share.”

“The Oceanographic Institute and CFM Indosuez share a common ambition, that of a more sustainable future for the planet and the Ocean,” added Robert Calcagno, Oceanographic Institute CEO. “We are delighted to continue this privileged partnership, for its valuable financial contribution and the operational commitment of its employees to our projects. The support of CFM Indosuez is essential for deploying ever stronger collective action and mobilisation.”

 

 

Photo: CFM Indosuez CEO Mathieu Ferragut and Oceanographic Institute CEO Robert Calcagno,   Michel Dagnino