New sector set to further enhance the leading brand’s global dedication to excellence.
ATLANTA – After several years of intentional growth and creative culinary initiatives, global organization Valor Hospitality Partners has officially launched SAVOR as their highly specialized food and beverage sector. The tailored initiative will integrate Valor’s commitment to excellence, creativity and purpose in every area of the guest experience and provide the opportunity to curate quality experiences for hotel guests, local community members and independent travelers.
Currently, Valor Hospitality boasts more than 35 curated cocktail bars, bistros and restaurants with exquisite attention to detail, dishes and design in 30 cities worldwide. The global portfolio provides unique culinary offerings that are tailored to each property’s culture, location and style of preparation to ensure that guests receive an immersive experience, usually reserved for “high street” restaurants. In the next several years, Valor plans to create additional, standalone food and beverage concepts to further enhance the local and traveler experience.
“At Valor Hospitality, we believe that every stay and meal are opportunities to create unforgettable dining experiences that feel far removed from the ever-present traditional or mass-produced options seen today,” said Euan McGlashan, global co-founder and CEO of Valor Hospitality Partners. “With SAVOR, we can implement our continued passion for providing immersive, enjoyable and one-of-a-kind experiences for travelers and the local community, bringing them back to hotels as a serious dining choice. In my experience, if you create an incredible space that locals want to dine in, then guests too will feel invited, welcome and content to enjoy their meals on-site.”
With this new launch fueled by passion and innovation, Valor’s team of culinary experts has designed SAVOR to be not only an amenity enjoyed by guests but one that is integral to overall guest experience.
Central to the success of SAVOR are the esteemed global culinary leaders who will spearhead the food and beverage realm, bringing unparalleled expertise and passion to the table -literally. The team is led by Valor’s global food and beverage director Chris Martha, who brings nearly three decades of experience and passion to his role. Lovingly referred to as the Three Scotsmen, three additional team members hail from Scotland, with Matt Gray based in Atlanta, Roy Brett based in Edinburgh and George Jardine based in Cape Town.
- Matt Gray, vice president of culinary, Valor Hospitality Americas. With a wealth of culinary knowledge, Gray joined Valor Hospitality in January 2013 as one of Valor’s very first Hotelitarians. He brings a wealth of world-class resort and restaurant experience to his leadership role as the guiding force behind Valor Hospitality’s food operations. Under his leadership as Head Chef, Gray earned his Michelin stars at Inverlochy Castle in Scotland for 9 years running Gray oversees menu and recipe creation, pricing, procurement, kitchen design and flow, staff recruitment and training and total cost controls across all disciplines.
- George Jardine, head of culinary, Valor Hospitality Africa + Middle East. Born to a family with culinary passions of their own, Jardine embarked on a successful career in the UK, South Africa, Indonesia, Malaysia and Australia. Jardine has since earned numerous culinary awards including Restaurant of the Year and dozens of top places to dine lists, having owned his own restaurants, bar and bakery in South Africa. His flagship restaurant – Jardines at the Jordan Wine Estate won critical acclaim as arguably one of Southern Africa’s best.
- Roy Brett, head of culinary, Valor Hospitality UK & Europe. Born in Edinburgh, United Kingdom, Brett got his start as an apprentice in the city’s Caledonian Hotel before moving to London. His first head chef position was secured at age 21 at One Devonshire Gardens in Glasgow and Brett went on to have enormous success in the region, in addition to working at The Savoy and Le Caprice in London and then for British icon chef Rick Stein and his seafood restaurants in Padstow, Cornwall. Brett then opened his own seafood restaurant, Ondine, in Edinburgh, receiving critical acclaim and earning Brett a string of awards including Chef of the Year and a spot among the UK’s Top 10 Restaurants. Brett is committed to sustainable seafood and advises the Scottish Government on related issues as a leading industry figure. Widely regarded today as one of the very best Chef’s in Scotland and with Ondine remaining one of Scotland’s best restaurants, Brett manages his time between chef patron of Ondine and head of Valor’s UK and Europe culinary.
Together, this exceptional team of culinary visionaries will harness their collective talents to create immersive dining experiences that resonate with authenticity, creativity, and passion.
Vicky is the co-founder of TravelDailyNews Media Network where she is the Editor-in Chief. She is also responsible for the daily operation and the financial policy. She holds a Bachelor's degree in Tourism Business Administration from the Technical University of Athens and a Master in Business Administration (MBA) from the University of Wales.
She has many years of both academic and industrial experience within the travel industry. She has written/edited numerous articles in various tourism magazines.
