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Comlux takes delivery of its first Airbus ACJ320neo jet

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Comlux has taken delivery of the first of three ACJ320neo aircraft, which will now enter VIP cabin-outfitting by Comlux Completion in Indianapolis. It is the largest customer for the ACJ320neo Family, which has already won a total of 11 orders.

“The new ACJ320neo gives us the means to deliver nonstop flights to even more of the world. CFM International has supported Comlux over the years, and we have chosen its new, fuel-efficient and highly reliable LEAP-1A engines to power the aircraft. Comlux Completion will install a unique VIP cabin interior, using the most advanced technologies to offer the best comfort and luxury to our customer,” says Comlux Executive Chairman and CEO Richard Gaona.

The ACJ320neo family uses new engines and wingtip mounted Sharklets to deliver a 15 per cent fuel-saving, which also translates into a leap forward in range for business jet operators.

It comprises an ACJ320neo that can fly 25 passengers 13 hours or 6,000 nm/11,100 km, and an ACJ319neo that can transport eight passengers 15 hours or 6,750 nm/12,500 km.

“Airbus corporate jets already have a reputation for comfort, reliability and value, already enjoy similar operating costs to traditional business jets through their airliner heritage, and are now even more economical in their NEO versions,” says ACJ President Benoit Defforge.

More than 700 A320neo Family aircraft are already in service with airlines and, with over 15,000 firm orders for the whole A320 Family, it is the clear leader in its class.

Airbus’ A320 Family pioneered features that are now standard in most new-generation business jets – such as enhanced-protection fly-by-wire controls, cost-saving centralised maintenance and weight-saving carbonfibre – ensuring that it has a long and successful future ahead of it.

More than 190 Airbus corporate jets are in service worldwide, flying on every continent, including Antarctica.

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The Balmoral hotel announces Head Chef at its Michelin-starred restaurant

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The Balmoral, a Rocco Forte hotel in Edinburgh, announced Mark Donald as the new Head Chef of Number One – the hotel’s one Michelin star restaurant. The Scottish born chef’s homecoming follows a 13 year stint abroad honing his skills on the international culinary scene working with some of the most respected chefs in the industry.

Mark joins Number One, named after the hotel’s iconic address 1 Princes Street, from Sydney, Australia where he was Head Chef at Bentley Restaurant and Bar. Prior to this he worked at a number of internationally renowned two Michelin star establishments including senior roles at Claude Bosi’s flagship Hibiscus restaurant in London and at Restaurant Andrew Fairlie at Gleneagles in Perthshire. Mark also spent a significant stage at Noma in Copenhagen – the San Pellegrino World’s Best Restaurant at that time.

Mark oversees a team of 13 chefs in Number One and has created an innovative new menu inspired by Scotland and flavoured by his and the team’s international travels. New dishes on the menu include oysters with smoked kipper and parsley; hand dived scallops with Iberico pork and black garlic ketchup and Scottish wood pigeon, green juniper and blood and potato cake. An exciting new partnership has placed Highland Wagyu beef on the menu for the first time at Number One, served with beetroot and smoked bone marrow.

Commenting on the new appointment, The Balmoral’s Executive Chef Jeff Bland said:

“Mark brings a fantastic grounding in fine-dining having worked at some incredible world renowned establishments. His approach to fusing the best of Scottish produce with international flavours brings a fresh new style to Number One. Mark will take Number One to new heights as he respects the restaurant’s ethos of continually innovating and surprising our guests.”

Mark added: “After traveling and working in some incredible locations, I felt it was time to come home to beautiful Scotland. The Balmoral is such an iconic property steeped in history and I’m thrilled to have the opportunity to work with such a fantastic team in the heart of Edinburgh.”

Mark and his team have also developed relationships with many local producers to elevate the different offering. Together with his pastry team, he has created individual bread loaves using local East Lothian barley served with Perthshire apple vinegar, Highland rapeseed oil and Mark’s home-made cultured butter with cream from Kelso dairy farms. Standout desserts include Pink Lady apple tart, Amedei chocolate mille feuille and blood orange, pumpkin and buttermilk.

World class Scottish hospitality is at the heart of Number One. Guests also have the chance to experience the team’s inherent fun side with a final treat in the form of a sweetie trolley.

Enjoy a rhubarb and custard macaron, foie gras chocolate truffle or a traditional piece of Scottish tablet with a coffee and a dram.

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Hong Kong Airlines debuts Chris Cosentino’s Business Class menu

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Hong Kong Airlines has launched a brand new Business Class menu for its customers travelling out of Los Angeles International Airport (LAX) from 22 March 2019. Designed exclusively by celebrity chef and television personality Chris Cosentino, the new LAX Business Class menu is an adaption of his current San Francisco Business Class menu and comes with a slight twist to cater to the preferences of Southern California travelers.

Chris Cosentino is the chef and owner of San Francisco restaurant, Cockscomb, where he reinterprets classic San Francisco dishes by adding his own unique twist. He is also known as the winner of Top Chef Masters, a contestant on The Next Iron Chef and for his appearance in Iron Chef America in addition to his extensive work raising awareness and funds for Chefs Cycle in support of No Kid Hungry, a national charity fighting to end childhood hunger.

Chef Cosentino collaborated with Hong Kong Airlines in late 2017 to design a comprehensive menu of 12 dishes, including a series of appetizers, main courses and desserts to be rotated regularly on the airline’s service from San Francisco International Airport (SFO) to Hong Kong. His Business Class inflight menu was officially launched on the SFO inaugural flight to Hong Kong on 25 March 2018 and has received positive feedback from Hong Kong Airlines’ customers for his “big in flavor, rich in texture” dishes.

“When the opportunity came for me to work with Hong Kong Airlines to make delicious inflight meals in Business Class, I jumped at the chance,” said Chef Cosentino at a media preview event in Los Angeles on Thursday.

Using my years of education and experiences to create meals that would not only satisfy but excite the guests at 10,000 feet up and giving a fresh new approach to what inflight food can be has been a complete joy. Launching our new menu on the Los Angeles-Hong Kong route is very exciting. I am looking forward to flying on the first flight showcasing the menu,” he added.

Mr Chris Birt, Hong Kong Airlines Director of Service Delivery said: “Hong Kong Airlines always strives to deliver the best services to our customers. We launched our menu partnership with Chef Cosentino exactly a year ago on our San Francisco route. His menu has proven to be such a hit with our Business Class customers that we are excited to now bring his signature innovative and creative cuisine to those flying with us from Los Angeles.”

Hong Kong Airlines’ Los Angeles service was launched in December 2017 and was the airline’s first destination in the continental United States. The daily service is currently operated by Airbus A350, one of the newest and most technologically advanced aircraft in the world. In September 2018, Hong Kong Airlines introduced its new Business Class product on the Los Angeles route, reaffirming its commitment to serve the USA market with its best products and services.

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Love to travel? Like to eat? Why Portugal should be on your bucket list

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The gastronomy scene in Portugal is booming with the food scene finally stepping out of the shadow of Spain. While neighboring Spain often steals the limelight as a foodie destination, Portugal shouldn’t be overlooked.

Michelin has recently awarded 3 restaurants in Portugal with their first star. The country now boasts 20 restaurants with one star, and 6 with 2 stars, demonstrating that exceptional cuisine is served in restaurants across the nation.

To give travelers a taste of the country’s gourmet cuisine, the national airline TAP Air Portugal has introduced a “Taste the Star” program through which Michelin star chefs create exceptional local cuisine which is served to business class passengers.

Now is the time to visit as the best culinary destinations become tourist hotspots. Some of the finest foodie options in the country include exquisite codfish tasting menus in Aveiro to typical Portuguese snacks, known as petiscos, in Alentejo.

Portuguese cuisine hinges on 5 icons. First, the best fish in the world in the opinion of many renowned international chefs. Their habitat and specific geomorphological location in the Atlantic give the fish unique conditions for birth and growth that enable them to acquire a taste and texture hard to match elsewhere.

Second is the cataplana, a utensil that is the delight of gourmets and those who like to conjure up all the senses around the table. Cataplana is the word for both the food dish and the spherical pot it’s cooked and served in. This pork and seafood stew is found in the Algarve in Portugal.

The third icon of Portuguese cuisine is Port wine, considered both sumptuous and sensual. Its unique characteristics come from the soil, man’s hard work, and the sunshine that ripens the fruit. This region was classified as a World Heritage site by UNESCO, as well as the Lodges in Gaia where these wines age.

Next are the sweets of Portuguese cuisine, and they are divine. In the old days, nuns would prepare their recipes of sugar, eggs, and almond in the seclusion of their cloisters. The result of the balance between flavor, creaminess, and crispiness is another icon of Portuguese cuisine, considered a truly heavenly sweet – the pastel de nata (custard tart).

The fifth icon of Portuguese cuisine lies in the human factor. The country’s chefs are increasingly talented and winning more prizes, revolutionizing the richness of Portuguese cuisine with their creativity, boldness, and good taste. Currently, Portugal is proud to have a host of chefs who work at the highest levels of cuisine, using old-established recipes or more unusual methods that often enhance the flavor and quality of local products.

Along with these cultural food icons, are a number of other products that also help to distinguish what is eaten in Portugal. The Protected Denomination of Origin (DOP) meats from local breeds – Bísaro pig and black pig, Arouquesa, Maronesa, Mertolenga, Barrosã and Lafões beef, Barroso kid (charnequeiro and transmontano), Terrincho and Bragançano lamb – whose producers work hard to maintain their succulence and flavor.

Fresh fruit and vegetables are the basis of Portuguese cuisine and of its more Mediterranean characteristics, typical of a healthy, simple, and varied cuisine. They are the product of a fertile land, which is adopting the new organic production processes that are friendly to both consumers and the environment.

For seasoning, there is pure aromatic olive oil that is conquering international markets with every passing day. Fish, soups, salads, and cheeses are all seasoned with it.

And, surprise – there are wonderful mountain cheeses produced in Portugal that the world has yet to discover. The creamy, oily, or dry goat and sheep cheeses will make foodies bless the heavens.

Meia Tigela restaurant in Portugal

To accompany all this, there is one more delightful secret that is just beginning to be revealed – excellent table wines. Created from a new generation of winemakers and producers with a new vision for the cultivation of vines, Portuguese wines are exactly the right drink to accompany meals with great quality according to the region of the country in which you are dining.

Now all you foodie travelers need to do is plan your trip, and when you arrive sit down at a table and enjoy the food and wine as you toast your delightful experience.

Travel News | eTurboNews

Turkish Airlines Cargo carries Topkapı and Dolmabahçe Palaces’ artifacts to Japan

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Turkish Cargo, the air cargo brand of Turkish Airlines that provides service to 124 countries, carried 186 historical artifacts, owned by Dolmabahçe and Topkapı Palaces, to Tokyo, the capital of Japan, as the sponsor carrier, in order to be displayed at the exhibition titled as “The Ottoman Empire and Tulip Culture” held as part of the events organized for 2019 which was declared as the “Year of Turkish Culture” across Japan.

Before the carriage operation through Istanbul – Narita route, the artifacts in Topkapı and Dolmabahçe Palaces were packaged with protective materials that shielded their texture and structure before they were put into 56 high-security wooden cases. Using a wide-body B777F type air freighter belonging to Turkish Cargo, the flight carried no other cargo due to the significant nature of the operation.

Acting with the utmost care for its carriage operations involving historical artifacts, Turkish Cargo conducted this operation with its expert teams again. With this successful operation, the artifacts that have been preserved meticulously for long years in Topkapı Palace such as “Bed of Suleiman the Magnificent”, “Kaftan of Sultan Osman II”, “Ceremonial Flask” along with the artifacts in Dolmabahçe Palace such as “Yusen Shippo Vase”, “Wooden Writing Table”, and “Bamboo Mirror” which were gifted to Sultan Abdulhamid II, by Emperor Meiji of Japan, have been all delivered to Japan.

These 186 artifacts, which weigh around 8 tons and carry great significance for the Turkish culture and history, will be displayed at the National Art Center, Tokyo, between March 20 – May 20, and at the National Museum of Modern Art, Kyoto, between June 14 – July 28.

Bringing the missing pieces of the ‘Gypsy Girl Mosaic’ back to its home, carrying more than 50 masterpieces, displayed at the Louvre Museum in Paris, to Tehran, as well as the ‘The Tomb of Heracles’, dating back to the Roman era, to Istanbul from Geneva, Turkish Cargo, the dynamic brand of the air cargo industry, proved once again how reliable it is in carriage of art works requiring utmost care. In addition to the extensive flight network of Turkish Airlines that reaches to 306 destinations, Turkish Cargo maintains its successful operations by operating dedicated direct cargo flights to 85 destinations.

Turkish Cargo provides service to its global clients across 124 countries with its three vulnerable cargo rooms and certificated staff members in carriage operations for art works requiring utmost care. Turkish Cargo keeps all movements of its vulnerable and valuable cargo under supervision by means of the cameras installed in and around its storage facilities.

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Pilots frantic search for fix while Boeing Max8 went down

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Ethiopian Airlines and Lions Air most likely have the same deadly scenario accordsidng to a report Reuters today reported about the 31-year-old Lions’ Air captain was at the controls of Lion Air flight JT610 flying the Boeing Max 8 when the nearly new jet took off from Jakarta. The first officer was handling the radio, according to a preliminary report issued in November.

The report said:

The pilots of a doomed Lion Air Boeing 737 MAX scoured a handbook as they struggled to understand why the jet was lurching downwards but ran out of time before it hit the water, three people with knowledge of the cockpit voice recorder contents said.

The investigation into the crash, which killed all 189 people on board in October, has taken on new relevance as the U.S. Federal Aviation Administration (FAA) and other regulators grounded the model last week after a second deadly accident in Ethiopia.

Investigators examining the Indonesian crash are considering how a computer ordered the plane to dive in response to data from a faulty sensor and whether the pilots had enough training to respond appropriately to the emergency, among other factors.

It is the first time the voice recorder contents from the Lion Air flight have been made public. The three sources discussed them on condition of anonymity.

Reuters did not have access to the recording or transcript.

A Lion Air spokesman said all data and information had been given to investigators and declined to comment further.

Just two minutes into the flight, the first officer reported a “flight control problem” to air traffic control and said the pilots intended to maintain an altitude of 5,000 feet, the November report said.

The first officer did not specify the problem, but one source said airspeed was mentioned on the cockpit voice recording, and a second source said an indicator showed a problem on the captain’s display but not the first officer’s.

The captain asked the first officer to check the quick reference handbook, which contains checklists for abnormal events, the first source said.

For the next nine minutes, the jet warned pilots it was in a stall and pushed the nose down in response, the report showed. A stall is when the airflow over a plane’s wings is too weak to generate lift and keep it flying.

The captain fought to climb, but the computer, still incorrectly sensing a stall, continued to push the nose down using the plane’s trim system. Normally, trim adjusts an aircraft’s control surfaces to ensure it flies straight and level.

“They didn’t seem to know the trim was moving down,” the third source said. “They thought only about airspeed and altitude. That was the only thing they talked about.”

Boeing Co declined to comment on Wednesday because the investigation was ongoing.

The manufacturer has said there is a documented procedure to handle the situation. A different crew on the same plane the evening before encountered the same problem but solved it after running through three checklists, according to the November report.

But they did not pass on all of the information about the problems they encountered to the next crew, the report said.

The pilots of JT610 remained calm for most of the flight, the three sources said. Near the end, the captain asked the first officer to fly while he checked the manual for a solution.

About one minute before the plane disappeared from radar, the captain asked air traffic control to clear other traffic below 3,000 feet and requested an altitude of “five thou”, or 5,000 feet, which was approved, the preliminary report said.

As the 31-year-old captain tried in vain to find the right procedure in the handbook, the 41-year-old first officer was unable to control the plane, two of the sources said.

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The flight data recorder shows the final control column inputs from the first officer were weaker than the ones made earlier by the captain.

“It is like a test where there are 100 questions and when the time is up you have only answered 75,” the third source said. “So you panic. It is a time-out condition.”

The Indian-born captain was silent at the end, all three sources said, while the Indonesian first officer said “Allahu Akbar”, or “God is greatest”, a common Arabic phrase in the majority-Muslim country that can be used to express excitement, shock, praise or distress.

French air accident investigation agency BEA said on Tuesday the flight data recorder in the Ethiopian crash that killed 157 people showed “clear similarities” to the Lion Air disaster. Since the Lion Air crash, Boeing has been pursuing a software upgrade to change how much authority is given to the Maneuvering Characteristics Augmentation System, or MCAS, a new anti-stall system developed for the 737 MAX.

The cause of the Lion Air crash has not been determined, but the preliminary report mentioned the Boeing system, a faulty, recently replaced sensor and the airline’s maintenance and training.

On the same aircraft the evening before the crash, a captain at Lion Air’s full-service sister carrier, Batik Air, was riding along in the cockpit and solved the similar flight control problems, two of the sources said. His presence on that flight, first reported by Bloomberg, was not disclosed in the preliminary report.

The report also did not include data from the cockpit voice recorder, which was not recovered from the ocean floor until January.

Soerjanto Tjahjono, head of Indonesian investigation agency KNKT, said last week the report could be released in July or August as authorities attempted to speed up the inquiry in the wake of the Ethiopian crash.

On Wednesday, he declined to comment on the cockpit voice recorder contents, saying they had not been made public.

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Bots, A.I, wearables and VR to create billion-dollar savings in the tourism industry

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The impact of disruptive technologies on the tourism industry is set to create multi-billion dollar savings through the use of IoT, robotics, artificial intelligence (A.I), Virtual Reality (VR) and wearable technology according to data published ahead of Arabian Travel Market (ATM) 2019, which takes place at Dubai World Trade Centre from 28 April – 1 May 2019.

The latest research from Colliers International, in partnership with ATM 2019, reveals that in addition to vast cost savings, the customer experience is set to be more streamlined with travel set to become better, smoother and more personalised with travel bookings on VR platforms, AI chatbots guiding customers through the booking process and IOT providing internet based inter-connectivity between everyday devices.

Danielle Curtis, Exhibition Director ME, Arabian Travel Market, said: “Technology, and the use of technology, is evolving every day. The tourism industry is at the very forefront of tech innovation with companies investing huge sums of money to improve the customer journey and experience.

“Airports and airlines accounted for US$30 billion of investment in IT in 2018, however this will be offset by the implementation of technology that will see fuel savings alone top US$30 billion in the next 15 years.

“We’ve seen incredible developments in recent years, SITA, the multinational tech company to the air transport industry for example, is using robots to check travelers onto flights and to transport their luggage, while, although in the infancy stage, robots have been used in some hotels to welcome guests and show them to their room.”

ATM 2019 has adopted cutting-edge technology and innovation as its main theme and this will be integrated across all show verticals and activities, including focused seminar sessions.

Running throughout the event, professionals from across the industry spectrum will discuss the ongoing unprecedented digital disruption, and the emergence of innovative technologies that will fundamentally alter the way in which the hospitality industry operates in the region.

Discussing the defining evolutions of hospitality technology, the Travel Tech Show will return to ATM 2019 with 45 dedicated international exhibitors and an influential agenda of discussion and debate in the Travel Tech Theatre – sponsored by Sabre Corporation.

Launching this year will be the inaugural Arabian Travel Week, an umbrella brand which comprises four co-located shows: ATM 2019; CONNECT Middle East, India and Africa – a new route development forum, ILTM Arabia and new consumer-led event – ATM Holiday Shopper.

Curtis said: “The success of both ATM and ILTM Arabia has provided us with the platform to not only introduce two new events for 2019 – but to create a travel week which encompasses the Middle East’s inbound and outbound markets for general leisure tourism and luxury travel as well as providing a dedicated networking forum, CONNECT  Middle East India & Africa 2019 for the region’s top airline specialists, aviation authorities, tourism boards, airports and tour operators.”

Another debutant this year is the Arabia China Tourism Forum at ATM which takes place on the Global Stage on Sunday 28th April. With China set to account for a quarter of international tourism by 2030, an expert panel will discuss how destinations around the world can capitalise on this growth. The forum will also include a 30-minute networking session with over 80 Chinese buyers.

Once again, we are delighted to be working with our partners UNWTO and welcoming back the UNWTO Ministers Summit which will also take place on the Global Stage on Sunday 28th April.

Other Global Stage highlights will include a focused seminar on Saudi Arabia’s tourism potential, the Global Halal Tourism Summit and the debut ATM Hotel Industry Summit which will host various expert panels to debate and provide an insight on the latest hotel developments and innovative digital infrastructure shaping the future of the hospitality sector.

Following a successful launch last year, the second edition of ATM Student Conference – ‘Career in Travel’ will return on the final day of ATM. This programme allows students and graduates to listen to a range of guest speakers and travel industry leaders. It will also help provide a greater understanding of the industry and potential career paths.

As well as the ultra-innovative Travel Tech Show at ATM, other features returning to the show repertoire this year include the Digital Influencers and Buyers’ Speed Networking Events which will feature 20 Chinese buyers for the first time, the ATM Best Stand Awards and the Travel Agents Academy.

ATM, considered by industry professionals as a barometer for the Middle East and North Africa tourism sector, welcomed over 39,000 people to its 2018 event, showcasing the largest exhibition in the history of the show, with hotels comprising 20% of the floor area.

For more information on Arabian Travel Market 2019, please log on to:  https://arabiantravelmarket.wtm.com/.

 

Travel News | eTurboNews

Iberostar Hotels & Resorts launches voice bookings with ‘Google Assistant’

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Iberostar Hotels & Resorts has launched an innovative option enabling guests to book rooms through voice commands thanks to an integration with Google Assistant. This is a major step forward for customers, who, from now on, will be able to explore this option from their assistant-enabled devices using voice search. When a customer says, “Hey Google, I want to book a room at,” followed by the name of an Iberostar hotel, its location and the desired dates, Google will provide the details of that hotel’s availability and rates and finalize the booking using Google Pay credentials. In turn, the hotel will be notified of the booking via the channel selected by the user.

Voice bookings through Google Assistant is the latest addition to Iberostar’s innovation plan to provide its guests a great experience, even before their stay. The feature is already available in English for users in the US on Android and Apple smartphones, as well as household devices. During the initial stage, customers will be able to book the following Iberostar city hotels immediately with no advance reservation restrictions in various locations around the world: Iberostar Las Letras Gran Vía (Madrid), Iberostar Lisboa (Lisbon), Iberostar 70 Park Avenue (New York), Iberostar Paseo de Gracia (Barcelona), Iberostar Grand Budapest (Budapest), Iberostar Grand Mencey (Santa Cruz de Tenerife) and the Iberostar Berkeley (Miami).

“We strive to provide our guests not only with a platform to create great memories during their stay at any of the destinations where we operate, but also with services that cater to their needs,” said Javier Delgado Muerza, Iberostar Group’s Chief Digital Officer. “We are working on connecting with them and facilitating their experience with us. This is a step forward in the company’s current digitalization plan, which is centered on users and innovation, while remaining committed to providing an outstanding hotel experience”.

Iberostar has entered into a strategic alliance with Mirai for the development of this project, aimed at boosting sales thanks to multi-channel connectivity, which includes this cutting-edge voice recognition-based solution that positions the brand amongst the world’s leading international chains.

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Monaco Government Tourist Authority welcomes new President and Deputy Director

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A new team has been appointed, as head of the Monaco Government Tourist & Convention Authority. Mr. Guy Antognelli, former Deputy Director becomes the new President of Monaco Tourism and Mrs. Sandrine Camia, who has been serving as head of the Monaco Convention Bureau for the past seven years, becomes Deputy Director.

Mrs. Camia has a strong experience in tourism; she has been working for 20 years for luxury hotel brands including Hotel Lutetia in Paris and Hotel Martinez in Cannes, which were then both properties of Taittinger Family. She held the position of Director of Sales, Marketing and Communication for two independent luxury hotels, Hotel Royal Riviera in Saint-Jean Cap-Ferrat and Hotel Metropole Monte-Carlo. In 2011, she was appointed head of Monaco Convention Bureau and has been in charge of the promotion and development of MICE, while implementing new communication and marketing tools and ensuring the loyalty of the best customers.

Mrs. Camia about her appointment as Deputy Director: ” It is a new challenge and a recognition of the work accomplished at the Convention Bureau. These past seven years have been rich in experiences and successes.”

After a post-graduating in Finance Engineering at Nice-Sophia-Antipolis University, Mr. Antognelli started his career in a Monegasque subsidiary of a Swiss private bank, first in the back office then in the risk management and internal audit department.

During the next 10 years, he contributed to the development of an insurance company in Monaco, managing high end client portfolios using his financial expertise as well as his social skills.

In 2011, he has been appointed Head of Statistics Department of Monaco Government Tourist & Convention Authority. He has contributed to the development of this service and has extended his field of action to strategic and competitive intelligence.

In 2015 he took the position of Deputy Director and worked in closed cooperation with all services for promoting and developing tourism in the Principality.

Mr. Antognelli about his appointment as President: “This appointment is recognition of my work and a statement of trust from the Government. I especially look forward to working with the team who is dedicated to promote the destination and has achieved great results over the past years.

My aim is to lead all missions of Monaco Government Tourist & Convention Authority to ensure a high level of tourism throughout the year and maximize the economic benefits for the destination.

We have always been working closely with all partners in the Principality’s tourism sector.

We must deploy innovative tools within the framework defined for the promotion of the destination, in order to improve the good results of tourism in the Principality.”

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