Taste and Place: The Design Hotels Book

Taste and Place: The Design Hotels Book is a broad and inclusive exploration of food, an integral part of purposeful travel. 

In our most ambitious book yet, we have called upon leading writers, photographers, creative chefs, and culinary innovators to explore forward-looking ideas and inspiring practices around food in our hotels, destinations, and larger community. Featuring stories from Rockhouse Hotel in Jamaica, Rastrello in Italy, Satoyama Jujo in Japan, and many more Design Hotels locations, these stories go beyond the dish, the kitchen, and the dining room to reveal the holistic connectivity of food. 

We find that the ecosystem of a hotel seen through the lens of food provides a perfect microcosm to better understand bigger system changes. With this rather special book, we at Design Hotels reflect on what we can bring to these shifts in terms of the hospitality we support and want to see in the future. Read more about our journey here.

Taste and Place: The Design Hotels Book includes a story about how kitchen camaraderie is created at Bursa Hotel in Kyiv, Ukraine. The hotel has been forced to close its doors for now due to the war, but the team is safe and has given us their approval to go ahead with the book release. As a sign of our support, we pledge to donate this year’s online sale profits to humanitarian aid actions suggested by our two Ukrainian member hotels.

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This influential reference work ― revered by architects, designers, restaurateurs, hoteliers and creatives around the world ― contains exquisite images from leading photographers and expert commentary from the world’s greatest food writers and culinary innovators. Their stories take the reader beyond the dish, the kitchen and the dining room to explore the holistic connectivity between food and locality; its provenance and production; the people, landscape and architecture. From regional terroir, through the kitchen, to the community, the stories gathered from the experts that created them detail their methods of production; work practices; and visionary hospitality. It poses questions such as, how can we travel more responsibly? How can hotels reduce their impact on the environment? How can travelers give back more than they take? Journeying from the ancient island of Crete; through traditions in Swiss and Japanese mountains; to cutting-edge culinary practices in the Caribbean ― every hotel featured in this annual compendium is uniquely exquisite.

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