Podcasts about peninsula hotel

Errol Douglas MBE is one of the most respected names in modern hairdressing. Recognised throughout the world and known for his ever-evolving brand of glamorous hair that has no boundaries – creatively, or in its origins – he's simply one of the best. Globally award-winning, Errol has run his prestigious Belgravia salon for four decades. As well as tending to a long list of celebrity clientele and working with some of the most elite brands on shows and photoshoots, Errol has recently taken up residency at the Peninsula Hotel in London with his own atelier salon. As part of their new spa and wellness centre, it allows the Errol Douglas brand to bring back the craftsmanship and individuality of traditional hairdressing in a beautiful, bespoke space.IntroductionA true icon in the world of hairdressing, Errol Douglas MBE has spent over 40 years defining luxury hairdressing in the UK and beyond.His salon in Belgravia is a staple in high-end hair, catering to A-list clients, industry leaders, and hair enthusiasts alike.Recently, he has expanded his presence with a new atelier salon at The Peninsula London, reinforcing the art and craftsmanship of bespoke hairdressing in a luxury setting.Key Topics of Discussion:1. The Evolution of Errol's CareerMemorable moments from his career, from working with celebrities to winning prestigious industry awards.The Peninsula London and how it aligns with the changing landscape of high-end hair services.2. The State of the UK Hair IndustryHow has the industry changed over the past four decades?The impact of economic shifts on salons and hairstylists.The challenges for new stylists and salon owners in today's climate.The importance of craftsmanship and individuality and being good at your craft3. What's Next for Errol?His vision for the future of hairdressing and where his concerns are for the UK hair industryThe role of luxury experiences in modern hairdressingHis advice to aspiring hair professionals looking to make a mark in the industry.Final Thoughts & TakeawaysErrol's perspective on why education, heritage, and artistry still matter in today's industry.The resilience of UK hairdressers despite the challenges of the past few years.What keeps him inspired and excited after four decades in the industry.Links & Resources:Follow Errol Douglas on Instagram: @erroldouglashair

Matt and Gillian meet for afternoon tea at the Peninsula Hotel in Beverly Hills. From delicate finger sandwiches to heavenly pastries (and the soothing sounds of a live harpist), they savor every moment and share their top tips for planning the perfect trip to a tea room. Cozy in the News Academy Awards Adds Achievement in Stunt Design Easter Egg Vinyl "It's the Easter Beagle, Charlie Brown" Soundtrack Cozy Earth Discount Visit CozyEarth.com and save 40% with code ALLTHINGS at checkout  If you get a post-purchase survey, let them know All Things Cozy podcast sent you! Visit Lovesac.com to check out their reclining seats #reclinefromthegrind Candle Review: Zion National Park Candle from Good & Well Supply Co. Support All Things Cozy by joining our Patreon and following us on Facebook, Instagram, and Bluesky.

This week's Eye on Travel Podcast with Peter Greenberg - from The Peninsula Hotel in Beverly Hills, California. Join Peter for an in-depth look at this rarified center of luxury in the wake of fires in Pacific Palisades and Altadena. While Beverly Hills was spared, the city quickly stepped into help those in need. Legendary Chef Wolfgang Puck, Managing Director of The Peninsula Beverly Hills Offer Nissenbaum, and Editorial Director of Fodor's Jeremy Tarr all weigh in on Beverly Hills and what travelers need to know. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

This week's Eye on Travel Podcast with Peter Greenberg - from The Peninsula Hotel in Beverly Hills, California. Join Peter for an in-depth look at this rarified center of luxury in the wake of fires in Pacific Palisades and Altadena. While Beverly Hills was spared, the city quickly stepped into help those in need. Legendary Chef Wolfgang Puck, Managing Director of The Peninsula Beverly Hills Offer Nissenbaum, and Editorial Director of Fodor's Jeremy Tarr all weigh in on Beverly Hills and what travelers need to know. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Kate Buhler, founder and president of Profitable to Train, is a leading expert in hospitality service excellence and profitability. With decades of experience across luxury brands including Four Seasons, Ritz-Carlton, Rosewood Hotels & Resorts, Baccarat, Peninsula, and Bulgari, Kate is known for her unique approach to training that drives both employee satisfaction and financial success. Her new book, Inhospitable: Lessons Learned from a Lifetime in Service, tackles a critical question in the industry: why is great service often so hard to come by? In this episode, Dean Arun Upneja engages in a thought-provoking conversation with Kate about the evolving landscape of hospitality, the critical role of the human touch in a tech-driven world, and how her “Profitable to Train” method helps businesses unlock untapped potential. Kate also shares insights on bridging generational gaps in service expectations, strategies for meaningful revenue management, and advice for rising professionals.  Email us at shadean@bu.eduThe “Distinguished” podcast is produced by Boston University School of Hospitality Administration. Host: Arun Upneja, DeanProducer: Mara Littman, Director of Corporate and Public RelationsSound Engineer and Editor: Andrew HallockGraphic Design: Rachel Hamlin, Marketing Manager Music: “Airport Lounge" Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 4.0 Licensehttp://creativecommons.org/licenses/by/4.0

This week's Eye on Travel Podcast with Peter Greenberg - from The iconic Peninsula Hotel in Hong Kong. Peter chats with Lilit Marcus from CNN on how Hong Kong has changed and how it hasn't, with some surprises in the process. Writer Doug Lansky has an update on the nature of travel anger and over tourism. Plus, a conversation with Hong Kong Journalist and Editor Ann Tsang and a sit down with the Peninsula's legendary hotelier Peter Borer.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week's Eye on Travel Podcast with Peter Greenberg - from The iconic Peninsula Hotel in Hong Kong. Peter chats with Lilit Marcus from CNN on how Hong Kong has changed and how it hasn't, with some surprises in the process. Writer Doug Lansky has an update on the nature of travel anger and over tourism. Plus, a conversation with Hong Kong Journalist and Editor Ann Tsang and a sit down with the Peninsula's legendary hotelier Peter Borer.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

CBS's Jim Krasula joins Megan and Tom discussing the legacy of former President Jimmy Carter who turns 100 today. Credit: © Jack Gruber / USA TODAY NETWORK via Imagn Images Photographed at the Peninsula Hotel in New York on March 26, 2018.

This week's Eye on Travel Podcast with Peter Greenberg - from The Peninsula Hotel in Shanghai. Peter sits down with Keith Bradsher from the New York Times - with a situation report on the post pandemic world in Shanghai. Then, Peter chats with Simon Calder from The Independent in London for an update on the return of travel to China. Finally, Historian Patrick Cragley stops by with some insight into the enduring story, architecture, and style of Shanghai as well as the efforts to preserve it all.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week's Eye on Travel Podcast with Peter Greenberg - from The Peninsula Hotel in Shanghai. Peter sits down with Keith Bradsher from the New York Times - with a situation report on the post pandemic world in Shanghai. Then, Peter chats with Simon Calder from The Independent in London for an update on the return of travel to China. Finally, Historian Patrick Cragley stops by with some insight into the enduring story, architecture, and style of Shanghai as well as the efforts to preserve it all.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of Hollywood Live, host Tanya Hart highlights the latest buzz from the Paris Olympics. The United States not only excelled in the medal tally but also saw some budding romances. Gymnast Suni Lee and NBA star Devin Booker have been spotted together, and social media is abuzz with hopes for this new power couple. Fans are rooting for them, and Tanya shares her excitement too. Meanwhile, tennis legend Serena Williams experienced a hiccup at the Peninsula Hotel in Paris when she and her family were denied a table. Despite the hotel's apologies and explanations about their fully booked rooftop bar and separate gourmet restaurant, Serena seems to have moved on. The episode also touches on the excitement surrounding the next Olympic Games set to take place in Los Angeles, with the city already gearing up for the event. For these stories and more, follow Tanya Hart on social media for the latest updates. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, we delve into the world of Michael Muser, a charismatic veteran sommelier who has played a pivotal role in shaping Chicago's dining scene. With his characteristic showmanship and deep passion for hospitality, Michael guides us through a captivating array of topics, his raconteur's charm on full display. From his beginnings as a self-described "baseball brat" to his influential positions at prestigious venues like the Peninsula Hotel and Grace, Michael's journey is a fascinating one. Now a partner at award-winning establishments Ever, After, and The Canvas, his story offers rich insights into the world of fine dining. In this episode, we explore what draws people to the hospitality industry and examine the challenges and changes in a post-COVID landscape, particularly the exodus of mid-career professionals. Michael regales us with tales that range from Olivia Colman's near-miss as a scullery worker at Ever, to the intricate "Russian dolls" of wine knowledge, to rubbing shoulders with Chris Nolan's complicated brother, and so much more.

Ahhh, the "Good Life". It applies to everything from cuisine to cars... and Tim Lappen is no stranger to exclusive automobiles. He's the Fine Autos Editor at Haute Living Magazine and a lifelong enthusiast who grew up in the incredible Los Angeles car culture.  As a teenager, he managed to acquire some great cars from local dealers for just a few days, writing about them and drumming up some business in the process. So began a lifetime of sampling the finest cars the world has to offer. We recorded this episode during a very pleasant lunch meeting at The Peninsula Hotel in Beverly Hills, California, and you're invited into the poolside cabaña as we talk about great cars and the "Good Life".TIM LAPPEN'S WEBSITE:https://lifeinthefastlane.orgHAUTE LIVING MAGAZINE:https://hauteliving.comHORSEPOWER HERITAGE ON YOUTUBE:https://www.youtube.com/@horsepowerheritage8030SUPPORT THE POD:https://www.buymeacoffee.com/hpheritageSUPPORT OUR SPONSOR:https://www.modelcitizendiecast.comHorsepower Heritage is looking for new sponsors!If you'd like to advertise on the podcast, get in touch via the website:https://horsepowerheritage.comSupport the showSubscribe to the Horsepower Heritage YouTube channel for more great cars and motorcycles! https://www.youtube.com/@horsepowerheritage8030

On this week's Eye on Travel Podcast with Peter Greenberg, Peter has an update on the brave new world of luxury, and how the definition of luxury travel may be changing -- as he sits down with a few legendary hoteliers. What's changed in the definition of luxury travel, and perhaps more important, what hasn't changed? Peter talks with Senih Geray - The Managing Director of the Waldorf Astoria hotel in Washington DC; with Vincent Billiard - The Managing Director of the legendary Hotel de Crillon in Paris; with Pierre-Louis Renou - Managing Director of Fairmont Monte Carlo & Regional VP of Accor; and with Jonathan Crook, the hotelier who runs the new -- and ultra luxe – Peninsula Hotel right on the Bosphorus in Istanbul.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week's Eye on Travel Podcast with Peter Greenberg, Peter has an update on the brave new world of luxury, and how the definition of luxury travel may be changing -- as he sits down with a few legendary hoteliers. What's changed in the definition of luxury travel, and perhaps more important, what hasn't changed? Peter talks with Senih Geray - The Managing Director of the Waldorf Astoria hotel in Washington DC; with Vincent Billiard - The Managing Director of the legendary Hotel de Crillon in Paris; with Pierre-Louis Renou - Managing Director of Fairmont Monte Carlo & Regional VP of Accor; and with Jonathan Crook, the hotelier who runs the new -- and ultra luxe – Peninsula Hotel right on the Bosphorus in Istanbul.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today we seat down with Florian Thireau, Head of Mixology at the Peninsula Hotel London. Uncover the secrets of opening a 5-star hotel, learn about crafting cocktails from scratch, and gain insights into effective bar management. Florian also emphasizes the crucial role of staff in delivering an exceptional bar experience. Whether you're a mixology enthusiast or aspiring entrepreneur, this episode is a must-listen for a glimpse into the art and business of high-end bartending.

This week's Eye on Travel Podcast with Peter Greenberg – from the Peninsula Hotel in Beverly Hills, California. It is a new year, but does that mean a new direction for travel? Peter sits down with Jon Gieselman - President of Expedia Brands - to talk about changes in traveler behavior and expectations. Then, how full will planes be this year? Peter sits down with Matthew Upchurch - CEO of Virtuoso - on the changes he is seeing - from off season travel to the growing use of AI. Then, old friend and legendary chef Wolfgang Puck, stops by to chat about the changes in restaurants, food choices, and of course, the cost of going out.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week's Eye on Travel Podcast with Peter Greenberg – from the Peninsula Hotel in Beverly Hills, California. It is a new year, but does that mean a new direction for travel? Peter sits down with Jon Gieselman - President of Expedia Brands - to talk about changes in traveler behavior and expectations. Then, how full will planes be this year? Peter sits down with Matthew Upchurch - CEO of Virtuoso - on the changes he is seeing - from off season travel to the growing use of AI. Then, old friend and legendary chef Wolfgang Puck, stops by to chat about the changes in restaurants, food choices, and of course, the cost of going out.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

I never worked with my guest today, but we did meet at the EXGO Reunion in Cancun in 2010. He worked for Club Med from March 1995 to January 2002 and then went back from 2010 to 2013. His first season was in Club Med Turks and Caicos in 1995 as Landsports. He's a graduate of Auburn University and has called eight countries and twenty cities home over the past twenty-six years. Please help me welcome, from Atlanta, Georgia, Scott Duncan, AKA, Scotty D! A friend of Scott's had been to Club Med on vacation and told him all about it. Scott applied and drove to Club Med Sandpiper from Georgia, for his interview. In addition to landsports, Scott also worked as a Waterski G.O. and in Sandpiper from 2010-2013 he was in Sales. He has worked with CDVs such as Gregg Snyder, Howard McCarley, Stephan Roeina, Toutoune, Kevin Batt, Hammer, Houria Osmani, and Lionel Pirotte. My favorite story of his would be when he was thrown into water aerobics during his first season in Turks without ever having taught it or seen it! After Club Med, Scott worked for The Peninsula Hotel in NYC, the Ritz Carlton in Las Vegas, and the Four Seasons Resorts in the Maldives. Scott shares an amazing story where he met a member of “Canadian Royalty” (no spoilers, sorry!) when he was working for one of those hotels. We talk about the people he worked with, the things he misses the most about Club Med, and so much more. Please enjoy this interview with Scott!! **My First Season podcast has always been ad-free and free to listen to and is available to download on: Apple Podcasts, Google Podcasts, Samsung Podcasts, Podbean App, Podchaser, Spotify, Amazon Music/Audible, TuneIn + Alexa, iHeartRadio, PlayerFM, Pandora and Listen Notes. And if you like what you hear, please leave a review at Apple podcasts.  

Grace Hood, wine educator and certified sommelier, and Robert Tas review the wine list at The Belvedere located in the Peninsula Hotel in Los Angeles. This elegant, European brasserie displays a classic French-country aesthetic steeped in Southern California luxury. Guests can enjoy the culinary creations of a Michelin-star chef while indulging in a wine list that offers an equally elegant wine list. Grace recommends kicking of the evening with a bottle of top-notch bubbles, she suggests some light floral whites, a beautiful Burgundy and bold cab savs.  Wines reviewed include: 2009 Cristal Brut, Champagne 2016 Pouilly Fume, Jean Claude D'Aganeau, Loire valley 2004 Pillar Rock, Stags Leap, Napa For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

Today we're chatting with a collector that's owned some of the rarest gems in the world and has created some of the most sought after jewelry. Glenn Spiro, based in London, is calling in today from the Peninsula Hotel in Beverly Hills, where he has an outpost that he opens for just two weeks out of the year. G has created some of the most magnificent pieces utilizing the highest of quality and rarest stones in the world, from diamonds to emeralds. He's created pieces for some of the most exclusive, including Beyonce, and has his very own book made by Assouline. Not only is he selling jewelry with some of the most incredible gems in the world, but he's also collecting them too. In fact, he puts stones away for his daughters every year and tells an incredible story which you'll have to wait until the end to for. He's a first generation for his family in this business and deserves all the credit. Without further adieu, Glenn Spiro, for Collectors Gene Radio.Glenn Spiro - https://glennspiro.com/Beyonce's Papillon Ring - https://www.vam.ac.uk/articles/papillon-ring-by-glenn-spiro

Hear how a boy from a small town in Kansas goes to culinary school and ends up the Executive Chef at the prestigious Peninsula Hotel in Beverly Hills, serving celebrities like Al Pacino and Sylvester Stallone.  Only to find himself called by God in another direction. Buying a food truck and creating a non-profit to serve the homeless in Santa Ana thru his charity Bracken's Kitchen. From the heights of Hollywood serving celebrities to the streets of Santa Ana serving the homeless, hear the journey of Chef Bill Bracken on this week's OUR COMMUNITY PODCAST.  Powered by the OC Hispanic Chamber of Commerce and Orange County's only community radio station, OC TALK RADIO. 

Michael Muser is the Co-Owner of Ever, After, and The Canvas in Chicago, Illinois. Michael studied theater in college in Southern California. After graduating and waiting tables in SoCal, he decided to train as a sommelier. He worked as Wine Director under Chef Curtis Duffy at Avenues in The Peninsula Hotel, a 5-star hotel in downtown Chicago. There the team earned two Michelin stars. In 2011, Michael and Chef Curtis left Avenues to open their own restaurant, called Grace. They left Grace in 2017 after a failed attempt to buy the restaurant from majority stakeholders. In 2020, Chef Curtis and Michael opened Ever in Chicago. In October of 2022, they opened a cocktail lounge called After. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "Give them (your employees) them the tools they need to be successful. hold them to the highest standard possible and get out of the way." In this episode with Michael Muser we will discuss: The relationship with staff Working in a hotel Advice on choosing a location BOH layout Partnerships Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. 7shifts is the team management platform for restaurants. From hiring to scheduling, training, and retaining, they've got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Unstoppable listeners get 3 months for free. Sign up here: https://www.7shifts.com/unstoppable Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? I show up What is your biggest weakness? Too emotional What's one thing you ask or look for when interviewing/growing your team? a real sense of commitment What's a current challenge? How are you dealing with it? Finding committed employees Share one code of conduct or behavior you teach your team. Always remember that the person you are talking to is dealing with a million things that you don't know anything about. What is one uncommon standard of service you teach your staff? Name check What's one book we must read to become a better person or restaurant owner? The Alchemist by Paulo Coelho GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Tock reservation system What is one thing you feel restaurateurs don't do well enough or often enough? Restaurants at a particular price point who don't have ceiling (exposed, painted air ducts are ugly) If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Show up Be early Stay late Contact: Email: employment@ever-restaurant.com Instagram... Ever: @everrestaurant After: @afterloungechicago Michael: @photo_muse Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Michael Muser for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In today's episode, we speak again with the world-renowned Curtis Duffy, a Michelin-starred chef and owner of Ever restaurant in Chicago. Some of Curtis's many achievements include earning three Michelin stars at his former restaurant, Grace, as well as earning two Michelin stars at Avenues in the Peninsula Hotel in Chicago, IL. He also received Forbes Travel Guide's Five-Star rating, AAA's Five-Diamond rating, and the James Beard Foundation's Best Chef, Great Lakes Award in 2016.As a member of the prestigious Disciples d'Escoffier International, Curtis focuses on leading teams to a greater vision—all by harnessing camaraderie and competition. More recently, he was a challenger chef on Netflix's Iron Chef: Quest for an Iron Legend. Listen as Curtis talks about how he prepared for the Iron Chef competition, the food scene in  Chicago, and how to build a family culture in the kitchen. 

In this episode, Steve is joined by Chef Gordon Maybury, the Director of Culinary at the JW Marriot Miami Turnberry Resort & Spa. Chef Gordon is an incredible creative culinary professional with more than 30 years of progressive, worldwide experience in the Hospitality industry. Some of Chef Gordon's former roles include Executive Chef at The Arizona Biltmore, Executive Chef at PGA National Resort and Spa, and Executive Chef and Executive Sous Chef at renowned properties such as Loews Miami Beach Hotel and Peninsula Hotel in New York. In this conversation, Chef Gordon talks about his journey as a chef that has taken him all over the world and the lessons he has learned while working in hospitality. This episode is brought to you by our podcast partners at RealTime Reservation. Their inventory management system is best in class for hotels and resorts to manage their non-room inventory. The web-based application allows for creative upselling of overnight and daytime visitors with add-ons and pre-planned packages. Hotel guests and non-guests can reserve cabanas, pool chairs, activities, amenities, excursions, events, day passes, and much more. To learn more check them out here! Learn more about your ad choices. Visit megaphone.fm/adchoices

The Boutique style Peninsula Hotel in Beverley Hills is as traditional as it is modern and elegant. The property has been hosting some of Hollywood's most famous since it opened 28 years ago. They come for the extra ordinary food at The Belvedere, The Club Bar for an adults only escape, a quiet cocktail or champagne in The Living Room and the stunning rooftop pool, and the luxurious treatments at the day spa. There are 195 elegantly decorated and spacious rooms and suites. Multiple luxurious intimacies await gusts including monogrammed pillowcases with guest's initials, a chauffer driven car to the local shopping areas, staff who know guest's names and flexible check in and check out times. The Belvedere serves fresh Meditteranean cuisine, The Living Room offer sumptuous High Tea, and breakfast is served at The Roof Garden, which also offers light snacks all day. Guests can book an instagrammable poolside cabana, fitted with TV's, safes and fans, and like all Peninsula properties, there are multiple activities for children and pets are also catered for. Located near Rodeo Drive, this is an elegant haven of luxury for the discerning traveller. They can even arrange direct access to Disneyland.

Stephen Ferrara is the co-founder of Hudson Advisory. In this episode we take a deep dive into the NYC booming housing market with one of the top players in New York.  Hudson advisory closed over $1.3B in sales in 2021 and their team is continuing to gain market share. Stephen grew up in New Jersey about 10 miles outside of the city. He pursued a career in hospitality and worked at the Peninsula Hotel and then ran one of NYC's hottest night clubs for a few years before pivoting to luxury real estate. Adding value and customer experience are in his blood and translated perfectly into the competitive world of high end New York real estate. This is a behind a scenes conversation about what it takes to make it at the highest level in residential real estate and how each strategic decision can make you or break you. School is in session. If you like what you hear Please subscribe and comment and tell a friend to do the same at The Deal with Danny Brown on Youtube, Apple Podcast, Spotify, Amazon and anywhere you consume your content.   Apple Podcasts YouTube   Stephen Ferrara https://www.hudsonadvisoryteam.com/ http://instagram.com/stephenferrara http://instagram.com/hudsonadvisory Danny Brown http://www.dannybrownla.com http://instagram.com/dannybrownla http://instagram.com/thedealpod   It's not Who sold the most homes, it's Who sold YOUR HOME for the most.

In 2002, Laura Wilson immigrated to the US from her native  Romania, with only $100 in her pocket. From these humble beginnings, she  created a veritable Pilates empire in the fitness capital of the world, Los Angeles.  In 2005, Laura opened her flagship studio, Natural Pilates, in Beverly Hills across  the street from the iconic Peninsula Hotel. She has since opened two other LA  locations in Brentwood and West Hollywood, developed her own approach to  teaching Pilates (including The Natural Pilates Teacher Training Program),  launched an online portal of hundreds of hours of Pilates workouts, and branded  her own line of fitness gear.  https://naturalpilates.com/ @laurawilson90212 @naturalpilates Learn more about your ad choices. Visit megaphone.fm/adchoices

The Peninsula Tokyo is a five star haven of modern, contemporary design, exemplary service, style and luxury. The sophisticated facilities include the traditional Peninsula Phantom Roll's Royce Hotel Cars, a 20 metre swimming pool which is one of Tokyo's most spectacular, and extraordinary architecture. Room sizes of both the 314 spacious guest rooms, as well as 47 suites are one of the largest, and the extraordinary top floor bar and restaurant, Peter, has equally stunning views as it does food. Located in a gorgeous part of Tokyo, the Marunouchi financial district, the hotel is a 3 minute walk from the Ginza shopping district, and the 24 storey stand alone hotel overlooks the Imperial Palace Gardens. The Peninsula Tokyo was named Best Hotel in Tokyo for 2017, voted by Travel + Leisure readers globally. For more luxury travel insights, go to;www.renaesworld.com.au Listen on: Spotify: https://open.spotify.com/show/7kciRY8... Apple Podcasts: https://podcasts.apple.com/us/podcast... Follow our socials: Instagram: https://www.instagram.com/renaesworld... Website: https://renaesworld.com.au/ Facebook: https://www.facebook.com/renaesworldaus/

Segment 1: Jason Turner, Chief Investment Strategist for Wintrust Wealth Management, joins John to talk about the weekly jobless claims returning to pre-pandemic levels, the comments from Fed Chairman Jerome Powell about interest rates and inflation, and how to market is reacting to the Fed announcement. Segment 2:  Joan E. Solsman, Senior Reporter, CNET, chats with John about a variety […]

Born and raised in Hong Kong, Rachel Geicke grew up in an international business hub. She started her first business in the entertainment industry at age 16, turning a profit and leveraging this experience to gain roles with Pepsi China, the Peninsula Hotel in Shanghai, and the Hilton Queenstown. As a previous member of the Hong Kong National Field Hockey team and the Boston University Rowing team, Rachel truly understands the power of food as functional fuel. At the age of 20 she was diagnosed with Celiac disease along with several food allergies which drove her to explore alternative diets and primal ingredients. Rachel graduated from Boston University’s School of Hospitality Administration, where she first created Snow Monkey in her college apartment. As the steward of Snow Monkey’s vision, brand and sales, Rachel has led Snow Monkey to secure a spot in the prestigious Chobani Food Incubator and expand distribution from 0 to 1,200 retail locations in only 2 years, rightfully landing her a spot on the 2019 Forbes 30 Under 30 list. Equally comfortable pitching to venture capitalists as she is stocking Snow Monkey pints on retail shelves, Rachel is invigorated by work that breaks barriers and paves the way for societal advancements. We discuss being a female owned company in a male dominated industry, how to start a food start-up, enrolling your team in the mission, applying Economies of Scale in your product based business and so much more.

哈囉! Hello!Many of you know me from my Ian Fleming / James Bond themed Instagram profile: https://www.instagram.com/flemingneverdies/ . In this episode, I explore some of the British heritage in Hong Kong, which has appeared in three 007 films; You Only Live Twice (1967), The Man With The Golden Gun (1974), and Die Another Day (2002).Special thanks to Donnie Waldron for recording an excerpt from ‘God Is My Co-Pilot’  by Colonel Robert Lee Scott, Jr. (USAAF) specially for this episode. If you haven’t already, check out Donnie’s podcast, ‘Quantum of History’, and follow him on Instagram here: https://www.instagram.com/quantum_of_history/ I also play a very brief clip from “Hong Kong, Gateway To China, 1938”, a classic travelogue you can now find publicly available here: https://www.youtube.com/watch?v=hIHTrmz4hTIEnjoy! 

On this week’s episode of Looking Up, Steve Schwartz, master tea blender and founder of the Los Angeles based brand, Art of Tea, shares his passion for tea and the ritual behind it. What started out as Steve studying Ayurveda so that he could help heal his mother, turned into him blending teas together in his living room for the likes of the Peninsula Hotel and acclaimed chef, Wolfgang Puck. This episode is all about about healing, resiliency, passion, rituals, mindfulness, and of course, the history of tea and its intertwined relationship to mood and mindfulness. Take a listen and contemplate what you choose to ritualize… hopefully over a warm cup of tea. To purchase your own THINGS ARE LOOKING UP Optimism Deck of Cards please visit ThingsAreLookingUp.co For more BTS footage of this episode and any others follow @drdeepikachopra + @allthingsarelookingup Guest Details: @artoftea @steveschwarx Book That Has Changed The Way Steve Lives His Life: Visions of the Fathers: Pirkei Avos with an Insightful and Inspiring Commentary by Rabbi Abraham J. Twerski, M.D. Produced by Dear Media

These are some pretty divisive times, but I think we can all agree that the past 5 months have been nothing short of anxiety-inducing. Our next guest, Steve Schwartz, is a trained Ayurvedic practitioner that’s going to talk to us about the value of stress-reducing rituals, and share some insights as to how we can ground ourselves in these crazy times through the Art of Tea. Steve has spent years sourcing tea in some of the most far flung locations and the Art of Tea products are in high end hotels and restaurants internationally — from the Peninsula Hotel in Tokyo to Wolfgang Puck’s Spago. Steve’s gonna give us the rundown on what tea actually is, how the terroir impacts its flavors, and how you can use tea in your daily practice to keep calm during the times of COVID. Be sure to follow us on Instagram @kristasimmons @forkintheroadmedia for more.

Frédéric a découvert sa vocation de pâtissier en suivant l’odeur du bon pain chaud quand il était enfant. Quand il m’a parlé, il était encore confiné dans un petit village en Suisse. Et comme rarement, il avait le temps et il s’est confié à moi. Pour créer des desserts, il cherche d’abord à satisfaire ses propres envies et laisse courir son imagination pour combiner des saveurs, des couleurs et des formes. Puis très vite, il simplifie toutes ses idées avec une grande précision jusqu’à une recette qui puisse être produite deux fois par jour par l’équipe avec laquelle il travaille en cuisine. Retrouvez les 5 recettes qu’il m’a données sur le compte Instagram de SLP : le pain, la brioche, l’île flottante, la mousse au chocolat, et la mousse chocolat avocat tofu ! Frédéric sait qu’il a une responsabilité particulière parce que le dessert est le dernier plat sur le menu. La dernière impression du repas, comme la signature d’un restaurant.    

Check us out on Instagram @curiosity_publichttps://www.instagram.com/curiosity_public/Watch this on YouTube:https://www.youtube.com/watch?v=O2kEyVhTZksAll claims made here about alcohol, whether in this podcast, in this description, or on our Youtube channel, are solely our opinions and intended only for those of legal drinking age.  All links provided here should only be accessed by those of legal drinking age.

Avi Liran is the Chief Delighting Officer at Delivering Delight. He's an inspirer, writer, humourist and TEDx/IDEASx speaker. Avi believes that everyone is a Chief Delighting Officer. He's an incurable optimist, he's always been fascinated by the power of positivity, as well as the ability of words and tones to transform people's lives and experiences. What you can learn from Today's show: The power of delight. Why some people struggle with “delight” and how to overcome it. How delightfulness is for introverts as well as extroverts. Transform people from a place of helplessness to helpfulness with “contribution”. Avi's top tips to get a VIP treatment by delighting others. Avi's top leadership hacks! Join our Leadership Hacker Tribe and connect with us: Twitter Instagram Facebook LinkedIn (Steve) LinkedIn (The Leadership Hacker) Music: " Upbeat Party " by Scott Holmes courtesy of the Free Music Archive FMA Learn more about Avi's work: https://www.aviliran.com https://www.deliveringdelight.com  Click below for the full transcript   ----more----  Introduction   Steve Rush: Some call me Steve, dad, husband or friend. Others might call me boss, coach or mentor. Today you can call me the leadership hacker. Thanks for listening in. I really appreciate it. My job as the leadership hacker is to hack into the minds, experiences, habits and learning of great leaders, C-suite executives, authors and development experts so that I can assist you developing your understanding and awareness of leadership. I am Steve Rush and I am your host today. I am the author of Leadership Cake. I am a transformation consultant and leadership coach. I cannot wait to start sharing all things leadership with you. On today's show, we are joined by, one of the best leadership development coaches in the world who is going to share some delight with us today. Before I introduce you to Avi Liran, here is a Leadership Hacker news.   The Leadership Hacker News Steve Rush: In the news today, it is important to recognize that keeping ourselves upbeat is an essential ingredient to keep us on the straight and narrow as we go through any crisis. Eddy Chapman, Bridlington amusement arcade owner, has started filling his grabber machine with toilet roll instead of soft toys given the global panic to rush to buy them and in doing so created quite a bit of a stir. In fact, one couple had travelled more than 60 miles to play the grabber game and looked incredibly delighted when they won some toilet roll. In other news, a ban on skywriting - and skywriting is where planes write messages in air using smoke is set to make a comeback after government proposals to rethink and reintroduce ideas of how they can communicate, particularly when less people are visible and social media does not often work. Writing in the sky in the smoke, such as “Wash Your Hands” could make a comeback to our skies soon. It is important to generate new ideas and thinking when we need to. Leading and leadership comes from thinking outside of the box. What is normal? What is not normal? How can we do new things and interesting things to create the right energy and atmosphere? That is a leadership hacker news if you have any ideas, news or insights you would like to share with us. Please share through our social media.   Start of Interview Steve Rush: Today I am joined on the show by a Chief Delighting Officer. What does a chief delighting officer mean? I hear you say. Well, I am delighted to say that on the show today, we have one of the world's best designers and creators of leadership development programs. He is a TEDx speaker. He has spoken in over 18 countries around the world and has helped thousands of leaders and managers in more than a hundred companies please introduce Avi Liran. Avi, welcome to the show. Avi Liran: Thank you for having me. Steve Rush: So the whole principle of delighting and delighting people might sound a bit fluffy, but you have been able to save managers and organizations millions of pounds and help generate millions of pounds in revenue. So just tell us a bit, about what does delight mean in this sense? Avi Liran: Great questions and I would say that one of the case studies that I like most is with Marina Bay Sands. It is an iconic, integrated resort that has I believe it is the most frugal, integrated resort in the world they make a billion dollar a year and when they started, they became the biggest venue in Singapore with two thousand six hundred and fifty six rooms. You can imagine what would be the line for check-in and housekeeping. And they had a lot of teething problems and they had a change of leadership. They got fantastic training for service, which means that they were supposed to be great in service. It is an iconic place, but because of leadership, leadership was transactional and there was one, that was actually toxic and he was a COO the recent one. He would go and tell people you are fired just like Donald Trump. The problem with that was the people that came all the way from Vegas with the families got really, scared so it was a culture of fear and no wonder within just a few months they got to a horrible score on TripAdvisor. It was one hundred and forty. Then they called us and we work for about seven months together with the top 250 leaders. And within seven months, of going and grinding into what does it mean to become a chief delighting officer and making a commitment to be one, they managed to go up all the way to 36 place on TripAdvisor's. The commitment that the COO, the new COO that came instead of the gentleman that was there before him. When he started the first workshop with us he say, I took these guys to take you all the way out of your comfort zone. We think that may look fluffy, but if you don't want to be in Marina Bay Sands, a leader that will be delighting his team, if you don't want to have joy and you don't want to take care of your teams as a family please prepare a CV and go to Sentosa, which is the competition. I think that he made the commitment so well that every time that we had the workshop, he would come to say exactly that thing and at the end of the few days' workshop, he would hand the certificate to each one of the leaders, shake their hands, look in their eyes and say, you are chief delighting officer. I think that was his commitment and the commitment of the leaders afterwards so cascaded. Then it is like they all went on the highway because they had the fantastic framework of service and they are doing extremely well. This is probably the most profitable single resort in the world. Steve Rush: And that is amazing. Excellent story. Thank you for sharing what delight can mean in real sense. When was it that you stumbled across this principle of delight? How did that come about in your work and your life? Avi Liran: Well, pretty, early. Everybody stumbles upon delight all the time. The question is all the guides us through.. We are going to see a lot of adversity in the world and lucky for me, I got fantastic parents and they were Holocaust survivors. They have seen the hardship, they escaped and they have seen their family slaughtered all in front of their very eyes and wounded and hungry and running for their life as refugees. And the inspiration came from my mum. I want to tell you a story that is not in my keynote or what you have seen. I remember after my father passed away and my mom as a doctor had two mortgages to pay and people will abuse and use her without paying her and she needed the money and one day in January it was raining cats and dogs and she came back after a home visit. And I asked her mum, so did you earn? And she said, no, and I was angry I say why? And she said, Avi you don't understand. These people are so poor, they don't have even money to go to A&E so I took the medicine because they can't buy medicine and I gave them what the promotional people, the pharmaceutical company sales guys give to me. You don't understand Avi, I have three ways that they charge people. The poor don't have to pay. Normal people will pay normal, the rich people will pay double, and I tell them that. And I think I learned from her so much about how to look at every person as a human, how to have compassion and kindness. She once caught me not giving coins to a person that opened his hand and asked for it and she told me Avi, who are you to judge? Because I say maybe, he has used the money for drugs or liquor, and she say, you know what? You always can give someone from what you have. Then I remember my father they did not have much and, you know, once a month to buy you ice cream. And I want to thank my father and I say thank you, say don't thank me just bless me and bless me that every time I open the wallet, I have what to give to others. I grew up with people that were humble and kind and loving and at the same time did not have much, but they always had love to give and to smile and to help and I was blessed. I believe a lot of us in the world, no matter where we come from. And they're a good example of not complaining about what life did to you and surrender to that but being great contributors and I learned it from them, I'm grateful to them. Steve Rush: That is a great story. So the whole principle of being delightful. What do you think the reason is that some people would struggle with being able to feel a little freer and be more delightful in the workplace? What you think holds people back? Avi Liran: I think that some bad experience in the past prevent us and make us more cautious. And it's very interesting cause every time that they work with a group of leaders and they get to the essence of what is the engine of delight, probably we're going to talk about it later. They come to me and say so what if people abuse me? And the fears are really what if I'm going to give too much? What if I'm going to be too friendly? I believe at a certain time, not allowing yourself to delight is like being fearful and deciding after the first time that you had a relationship break to decide I'm going to stay single for the rest of my life. The fact is that the neuroscience of delight teaches us that when you delight somebody else you are immediately delighted back, because what happen is that your brain produces oxytocin and then immediately kick starts the reward circuitry in the hypo-campus. Dopamine is release, serotonin is release, and we become happier. So yeah, there is a lot of bad experience in the past that prevent people from trying. Some people are also introverts and they feel that they don't want to open up too much. Some people are simply not used to it. I would say fear but you know the antidote for fear is love and taking a step forward. My teacher and my mentor Lenny design a very beautiful, funny ritual about that. He asked you to put your hands in palm and say, I am afraid and I am going to do it anyway. Steve Rush: And did it work? Avi Liran: I guess so, because we don't want to live in the prison of ourselves, and actually if you think about if you're not delighting, you're sitting in a prison when the door is really open. You just need to go out and you don't have to do it in a rah-rah way. If you are introvert, there is a way to delight without making rah-rah. I don't believe that…actually, I find leaders that are introverts are much more delightful and delighting than the ones that are extrovert. Steve Rush: Said some really interesting points I want you to explore with the Avi because as a coach, you know, there are those extroverts who you can see physically and non-verbally there delight or not as the case may be. How do you notice that and how do you respond to that with somebody who is introverted? Avi Liran: Well, I think let's go into the essence of delight. What makes people delighted? And if you get that notion, if you only get this, I'll talk about the engine of delight and I'll make it as a question. What is the one verb, one word that is also an action is also a mind-set, a way of life that if you do it unconditionally, consistently, continuously, it will be the quickest way for you to earn trust, gain influence, feel a sense of belonging even if you are the new kid in the organization and feel happier together? I will repeat. What is the one word, one-way of life, one attitude that is also a verb that if you do that unconditionally, consistently and continuously, it will be the quickest way for you to earn trust? Steve Rush: I am going to have a guess at something like contribution or making a difference. Avi Liran: You got it. Contribution and contribution is what you do, and whether you are introverted or extroverted does not really matter but if, you have the mind-set of contribution, because there is a lot of science that say, when we give to other people, we feel happier or because we feel better about ourselves. There is lots of evidence from science that we are much happier when we give to others. We transform from a place of helplessness to helpfulness. Contribution is one level about the giving because giving is I give you what I feel that you need, in delight we call contribution as something that add values that the other person needs and if you seek to do that, whether you are introvert or extrovert, you're going to do well.  Steve Rush: Thanks Avi, that is really insightful and I think can resonate with people who recognize themselves that they're introverted or indeed extroverted. You have done quite alot of research into the subject of delightfulness and the role that that plays in culture. What kind of cultures do you see in organizations in the role that delight them plays to that? Avi Liran: I see a culture that is transactional where the leader just care about results and does not care about you. It can vary on part it could be even toxic and I see Cargill Culture, you know, it is nice to work here, but there is not really an attachment. You don't feel like you're working for or feel a sense of belonging. It is nice to work here. People are nice. They give you a nice salary. They develop you quite a bit. It is not really delightful culture and on the other side of the spectrum, I see cultures that try to be too delightful. Pleasing, as you say, and they go Pollyanna, happy fluffy and soon they are not responsible for the cash flow and they go down the drain because they forget that there is a discipline that you need to have all the things, all the results together. And in the middle, there is a culture of delight where you have both the brain and the results oriented leaders. At the same time, they pay attention to the heart and they pay attention…and they have different kind of mind-set, the leaders, I would say that if you make them go through what will be your retirement party, who's going to be there? Are they going to clap their hands so they are happy that you've just left or are they going to have some tears and they're going to be there hugging you and making a big celebration to stay in touch with you afterwards? And what do you want to see when you retire? Do you want to see people who say, oh, he is so successful because I was developing that person, this kind of culture is where the leaders understand that the way that they're going to develop their leaders, that's going to be working there. Interestingly enough, we talked about contribution in the last day of the chief delighting officer course; we do an activity that is called the circle of contribution. I am not going to go too much into it because we are not going to have time but in the end, we find the five top contributors in the company. Don't ask me how but we find them? And we make them sit in a panel and we ask them, so why do you contribute? Now, of course, they are going to see a lot of nice things. Oh, it is obvious but here is what is not obvious. I notice that four or three out of the five top contributor in the company are very tired. They work so much to help other people that they are very tired but one or two of them is not and, you know, having this working on the circle of contribution hundreds of times I ask the question. So what do you do differently? And I realized that the these two that are not tired develop the habit that they teach the people that are reporting to them how to become a contributor and that's interesting because they are surrounding themselves with people that have the contribution mind-set and when we interviewed, I have to give credit to my partner, Daniel Lee. He did also the research. We interviewed two hundred and twenty people in thirty-seven countries, six continents, and 50 percent of them are ladies. We got to understand more about delighting and how all of these leaders shied away from being Pollyanna pleasers, and they went immediately to the soft spot, and one of the people that we interviewed was Craig Smith, the President of Marriott in Asia-Pacific. And he said sometimes people will do things for you that they would not do for the organization and this is how friendly you should be with them. So on one hand, don't be fluffy Pollyanna, but at the same time, you have to be friendly and care for the people, for them to follow you. Steve Rush: So what if I am a leader and I am having a really, bad day. I recognize I need to be the chief delighting officer at the organization. If I am in a bad mood, I just can't shrug it. Tell me, how would you help me get out of that? What could I do that would help me be present and think about that? Avi Liran: Well, I would like to invite you and the audience to do something with me, so I will answer but first I'm going to ask you, tell me, what do you do on a bad day when people ask you, how are you? Steve Rush: I guess the internal voice always says, yeah, I am having a great day. I am fine. Often fine is what you hear and when I hear that, I think probably you are not fine. Avi Liran: And what if you are a salesperson who need to sell something and I am asking you, how are you? And you know, the more you say, oh, I'm great or fantastic and all this your body will say something else. But the problem is also the more you project yourself to be better, you going to feel exhausted after the day where you're actually pretending to be happy and you're not and you're going to be exhausted at the end of the day, you're going to be inauthentic to begin with. What if I'm going to share with you a short exercise that will help you about that? And I invite also your audience to be with me. I would ask you to put your hands on the two sides of your hands as if they were horse blinders and every time you are going to say yes to a question of mine, please put your hands, your palm of your hands out one inch and up one inch, all right. Every time you say yes. Okay? Steve Rush: Got it. Avi Liran: So I will start with the first question. Did you wake up on a bed? Steve Rush: Yes. Avi Liran: Yes. Okay. Put your hands one inch to the side, one inch up. Do you have the roof above your head? Steve Rush: Yes. Avi Liran: Yes. All right, so you know that more than 200 million people don't have it and you have probably 10 million refugees at this point in time. Do you have running water? Steve Rush: Yes. Avi Liran: Yes. Well, you know that one billion people need to walk for more than an hour in order to get water. Do you have ability to provide for your family? Steve Rush: I sure do. Avi Liran: Yes, say yes. Put your hand one inch to the side and one inch up. Do you live in a free country? Steve Rush: Yes. Avi Liran: Yes. Do you have friends? Steve Rush: Yes. Avi Liran: Do you have people, that you love and people love you? And the list go on and on and your hands should be by now in the v positions making forty five and ninety degrees and you are in the centre and you look up and you say, I have all this and billions of people don't. And if you have all of this and I'm going to ask you in comparison to those who don't. Are you blessed? Steve Rush: For sure. Avi Liran: So you are blessed, and if you are blessed, can you be grateful for this blessing?   Steve Rush: Yeah, really neat. Avi Liran: So what if you ask me Avi on a bad day. Avi, how do you feel? Steve Rush: Yes. How do you deal with that when maybe you are feeling less? How do you get into that space? Avi Liran: So when you ask me how do I feel, I am going to tell you blessed and grateful and sad or blessed and grateful and extremely angry. Whatever the situation would be and because I know that 90 percent of my life is great and the 10 percent when we put the horse blinder we only see in the morning what is not there. The to do list, the things that we need, people that hurt us, the emotions, the negative things that happen and how are we going to resolve all this and we don't see the rest, and what we did we expanded the horizon to see and to recognize the truth. I am not talking about inventing things to make myself feel better. I just acknowledge what I do have at this point of time and the interesting thing when I tell someone let's say I tell my employee I'm blessed, I'm grateful and very angry. They can connect with me because they see that I am human. I did not pour on them my negativity. I gave them a way to have the cushion that I am not in a good state of mind but at the same time, I want to be delightful. And when you look at your employees, if you want to give them permission, you create what you call organizational safety, because if they can come to you and say the same thing. If you are running a frontline or a business, you could see, oh, you know what why don't you go to back office today or take half a day off I'll cover for you, and that is where you can make the delightful connection to understand. That is why I would like to be those first to take the chief delighting officer. By the way, everybody in the world is a chief lighting officer or can be a chief delighting officer. We have eight billions of us. I took it as a gimmick to make me as a chief delighting officer, but I am not the only one. The minute that you step into the mind-set of delighting other people, you are a chief delighting officer. Steve Rush: Yeah, I like that and often it is sometimes giving ourselves a permission to think differently and behave differently with a different label. And being a chief delighting officer that gives us the capabilities that come along with that, too. Avi Liran: Absolutely. Steve Rush: Avi, you have also developed a technique and a solution, haven't you? So that wherever you go now, you get treated like a VIP. I would love it if you could share with our listeners how you can end up by going into a bar or a hotel or a coffee shop and get that VIP treatment just by being delightful. Avi Liran: I will tell you an interesting story. A few years ago, I went to Manila. I usually stay there at the Peninsula Hotel because the general manager at that time was my client. I was in the lobby. I was talking to an H.R. Director of one of the top telecom companies. He had coffee. I could not have another coffee so I got water and, when the waiter came, he gave him a cookie and my water comes without cookie, and I want a cookie. So I stopped the waiter and I saw his name and I pretended that I had a conversation with a cookie and I said, the cookie feels lonely. Would you consider giving me one more cookie so it can get marry? He smiled and within a minute, he brought three cookies to me and that was delightful. So what I did is I tried to stop the first person that I saw and to say who is the supervisor on the floor. She said I am, and I said, oh, okay, great. I want to tell you that this gentleman did a great job and he delighted me. I did not expect that and he made me smile. It was very fun and I asked her for the email of the hotel manager was my friend and the general manager is above him. I took the email; I sent a thank you letter. Her name was Sonia. What I received back in the email was the picture of the gentleman with three cookies, and that was really delightful. I think that when you have a mind-set of appreciating people, calling them by the name, understanding that sometimes they're pressed, it's understaffed and they're really doing the best. Sometimes, you know, I go and I take the small tissue and I clean the table a little bit because I see they are so engaged and I understand them. I tried to have a conversation, and by the way, I forgot that the name of the gentleman was Millard and Millard is also on my Facebook and he already left the peninsula and we still are in touch, and if you create conversation and make people feel that they're human because they're serving you. Nobody goes to the F&B industry, hotel or airlines because of the high pay and the short shifts. It is a very demanding job and they are working for such a small pay, your acknowledgement of them as a person means so much to them. If you are kind to them, create a conversation, be thankful and grateful. Guess what happened? A few days later when I came, the hotel was packed. There was not a place to sit, and Millard found me, and found the only chair available and gave me a VIP service. Every place that I go, I make notes to be nice and be kind and not to be bitchy. And by the way, if you are dating someone and that someone is misbehaving to the people, that should be a red alert for you, because the way that they behave to other people is the way that is the real them. Be very careful from people that are not behaving nice to other people. You are defined not where everything is comfortable for you. You are not a big shot if you don't treat other people nice. That is the real person that you are. You are treating them with your pain. You don't need to inflict your pain on other people. Steve Rush: So what I am hearing is if you are delightful to others, you will get delight in return. Avi Liran: Most of the time and sometimes you need to enter into doses of compassion. They are three tools that you need to know because some people will be there to abuse you and I call them the black holes of delight. When you see your hand disappear and people try to take a bite of you have a conversation with them about it, and if you see that they insist on being black holes, then just disconnect and move on, because ninety five percent of the people you're going to meet are waiting to be delighted and waiting to reciprocate. Because the nature of delight is, once we are delighted we feel compelled to delight back. Steve Rush: And Avi if you could give our listeners your top three leadership hacks. What would they be? Avi Liran: I am not sure that I know how to hack the system for not working hard. Everybody that tells you, it took me about 14 years to become an overnight success. The first thing we talked already about is a mind-set of contribution. I think the second thing, when people don't behave in the way that you would like them to behave you need to set up the role of trying to understand what their pain is. If possible, use compassion. If compassion does not work use pity. If pity does not work, disconnect but don't get sucked to black holes and their negativity. I have four pillars when I wake up in the morning, the first thing I do the blessed, grateful exercise because I know that no matter how difficult and problem and you know, we had a coronavirus here in Asia, entire industry is suffering from massive losses. I guess in Asia, a trillion dollar was shave and we are in the service industry. And, you know, the events were cancelled so if you're not having the ability to be less than grateful on the brink of a day, you're going to suffer. The second pillar of the day have for myself, I would say that I tried to change what I can, but I also understand there's a limit to what I can do and I accept whatever is impossible for me to accept because what you resist persists. The third pillar that I have is love. I learned to love myself at the time, especially after a big problem in my family. I was really, miserable and even depressed. I did not know how to love myself, but I learned how to do it, and I love what I do. I love my team. I love my work. I love my customers. Actually, I don't have customers only friend, love my girlfriend. I love my kids. I love the world, and the last thing of course is coming back to contribution. People like you are giving fantastic contribution that was one of the reasons that I immediately say yes, with a lot of good tips. I am grateful for you to choose me to be here today to give value to your audience. Steve Rush: Avi that is awesome. Thank you. We be grateful for you being here too. This part of the show we are going to ask our guest to we…call this effectually Hack to Attack. Time in your past where you screwed up, things haven't work out as well as a result of that you now have some learning or some foundations that you use positive in your work or your life. Maybe if you need to share with our listeners your hack to attack. Avi Liran: I think stories. People like stories much more. I called it convert the shit into fertilizer. In the contract of life, it says thy shall have adversity, challenges and issues but in the fine print, it says, thy shall not dwell in the shit, thy shall convert the shit into fertilizer.  Take one example. When I flew business with Turkish Airlines to Geneva, my suitcase came in shreds, and they would not pay me back and it was a struggle, and then a new GM came to Singapore is name is Genghis. And he was a righteous man and he saw the injustice and immediately arrange everything to be right. Not only that, he invited me for lunch, and immediately after that I invited him for lunch and we became great friends. And guess what? Turkish Airlines took me to work for them. Actually, I got some of my great paying gig with them travelling the world and going to different places and in the world giving my keynote speeches and getting paid and not only got to one of the best friends in my life. I think everything that happens to you is giving you something. I would say that even a kick in the ass is kind of a push forward, and I learned so much more from my worst bosses than I learned as much from what not to do than my good bosses in life. And if you have this mind-set, you know that almost everything, with the exception of people that are psychopaths, stay away from them, you could turn around situation. Steve Rush: Some wise words Avi. I am really, grateful for you sharing your hack to attack. If you could time travel back to when you were twenty-one and bump into your twenty-one year old self, what would be the one bit of advice you would give Avi at twenty-one? Avi Liran: Well, there are several things that I did not get in my life and maybe that what has made me who I am. I would not change a bit because I would not be the person that I am now. Of course, all of us want to see the natural thing is to look at my deficiencies and say, oh, I would give myself a Stephen Covey book so I am going to be more efficient with time. Then I would not be who I am now. I'll be telling him, just be yourself because you developed so many beautiful things and naturally you had the beauty of finding the best in other people and to appreciate them, and if this only one thing I would change is I would be so much kinder to my mom. And if you are a young man today, I would recommend to you that your parents, loving parents just be kind to them. Sometimes we treat people better than the people that we really love because we can have the excuse that we could be ourselves. I would say you have to be the best version of yourself for the people that you love. They are the number one people in your life, and that is maybe the only tip that I would give to make sure you pamper and you carry with pride and great love the people that deserve it the most. Steve Rush: That is lovely words. Thank you. So Avi I guess folks listen to this and thinking. How do I get to see, hear, or learn a little bit more about Avi work? So how can we connect you and connect them? Avi Liran: Well, go to aviliran.com. You have a place to just give me a note, and by the way, you know, we are living in a beautiful world in a very tough time. Planets suffers and I see a lot of people share a lot of things about what's happening in the world, but they do nothing. So here is something that I would do to you if you going to connect with me on my website. There is a place there where if you have a new-born I would actually buy a tree for your new-born cause I just bought 500 trees to plant. Why? Because I want my kids to have air. And if you have a new-born, there is a form over there you put also your postal address and we will send you a certificate, of course it's all recycled paper, about the tree that was planted on the honour and hopefully you're going to do the same. I think that delighting can't be done alone, and maybe on the website, if you go to deliveringdelight.com you could even buy the shirt that says let's delight, because I don't believe I can delight alone. This is why if you in the audience become a chief delighting officer that you already are, just claim it spread the news around and if you have an event with your company and you want me to be your guest speaker, I will delight your audience and I make sure that they come with beautiful messages and unforgettable way. And thank you for having me around. Steve Rush: Avi Liran it's been absolutely delightful having you on our show, too. Thanks Avi. Closing Steve Rush: I genuinely want to say a heartfelt thanks for taking time out of your day to listen in too. We do this in the service of helping others in spreading the word of leadership. Without you listening in, there would be no show. So please subscribe now if you have not done so already. Share this podcast with your communities, network, and help us develop a community and a tribe of leadership hackers. And finally, if you'd like me to work with your senior team, your leadership community, keynote an event or you would like to sponsor an episode please connect with us on social media and you can do that by following and liking our pages on Twitter and Facebook my handle @leadershiphacker. Instagram you can find us there @the_leadership_hacker and at YouTube we are just Leadership Hacker. So that was me signing off. I am Steve Rush and I have been the leadership hacker.    

Raise your hand if you know everything about parenting? *sees no hands* I certainly don't know everything and am always trying to learn more about being a better parent. Thankfully we have Jo Frost, better known as the Supernanny to help us. And after a 9 year break from her supernanny role, she's returning to television on Lifetime TV. Supernanny Jo Frost and Heather Brooker having tea The Peninsula Hotel in Beverly Hills. Jo has 30 years of expertise in helping families navigate the often tumultuous and confusing task of raising children. Seriously. are we doing it right?? Only time will tell! The "Supernanny" first made her appearance on television 15 years ago and sparked many conversations about parenting and how we can do better as parents. Jo ended the show in 2011 but recently decided it was time to come back and share her signature brand of tell-it-like-it-is parenting advice to families who need her help. I had the chance to sit down with Jo over tea and talk about why she's back on TV now, what's different about her new "Supernanny" show on Lifetime, how can we parent better in the digital age and get her advice on raising an un-entitled child in a very entitled world.  Her advice is grounded, rational, and proven to get results. Nothing short of super. Listen to this episode and make sure you watch "Supernanny" Wednesdays on Lifetime TV.

The first time Jennifer Lee met with Weinstein, she tells me it was at his infamous Peninsula Hotel suite and he was, in fact, wearing his infamous bathrobe. “Now, I aged out,” she says, confirming that nothing else happened, “but it was still inappropriate. I don’t let my gardener see me in my bathrobe. I mean come on, it’s a business meeting, dude!” At one point, they were greenlit to move forward with Lee Daniels directing, comedian Mike Epps playing Richard, and names like Eddie Murphy and Oprah Winfrey attached to play his father and grandmother, respectively. But when Daniels had to back out to focus on Empire, it all fell apart. “You know what was happening?” Jennifer Lee says. “All Harvey was good at was making fucking announcements.” She says she won’t be announcing anything else about the film until it is real. “It was just a lot of bullshit, at the end of the day,” she says. “Harvey was good at that. He was a marketing genius, let’s be honest. But if that’s all you’re doing? And that’s what it felt like to me.” Right now, she’s thinking that they will try to get an unknown actor to play Richard, but has some thoughts about who could play her. Kate Hudson was in the mix for a bit, but she has even bigger names in mind, including some women who are a bit older than she was when she met Richard in 1977. “Gosh, you know, Charlize Theron, I love her. Somebody with that kind of edginess, who can take a punch, sorry but literally, yeah,” Jennifer Lee says. “Nicole Kidman. God, she’s so incredible. And she looks amazing. Can you play 28, bitch? Let’s go!”

This week, Travel Today with Peter Greenberg comes from the Peninsula Beverly Hills in Beverly Hills, California. Joining Peter is Phil Savenick, President of the Beverly Hills Historical Society, who talks about the surprising beginnings of Beverly Hills (yes, the legends and unlikely events include cowboys and Indians). And Julian Gold, the Mayor of Beverly Hills, talks population growth, development and change in his charmed and high-end enclave. There’s all this and more as Travel Today with Peter Greenberg comes from the Peninsula Beverly Hills in Beverly Hills, California.

This week, Travel Today with Peter Greenberg comes from the Peninsula Beverly Hills in Beverly Hills, California. Joining Peter is Phil Savenick, President of the Beverly Hills Historical Society, who talks about the surprising beginnings of Beverly Hills (yes, the legends and unlikely events include cowboys and Indians). And Julian Gold, the Mayor of Beverly Hills, talks population growth, development and change in his charmed and high-end enclave. There’s all this and more as Travel Today with Peter Greenberg comes from the Peninsula Beverly Hills in Beverly Hills, California.

Jessica is a marketing leader driven by her dual passions of consumer-driven insight and social impact. Jessica previously led Apple’s retail expansion efforts in China, where she designed and implemented platforms seamless interactions. Now at Nike, she recently had a blast driving the World Cup 2018 campaign and global consumer activation.Jessica has a MBA from Northwestern University’s Kellogg School of Management with expertise in branding and strategy. While there, Jessica launched 51Grow, a design-driven company focused on personalized marketing growth strategies for individuals and organizations with clients such as Peninsula Hotel, Social Venture Group, and Kimpton IHG. She is now the co-founder of WomenRise China, an organization where barriers are broken for rising female talent in the workplace.

In our second podcast, Italian journalist Alessandra Venezia sat down with Susan Sarandon in August 2017 at the Peninsula Hotel in Beverly Hills. In this in depth conversation Sarandon, known for her roles in Rocky Horror Picture Show, Thelma and Louise, Bull Durham, Ray Donovan, and more reveals how a big family influenced her imagination, how she became an actress, the secret to her long career, what she feels when she portrays strong women, why she is seeking different kinds of roles, and why social issues are important to her.

Have you ever considered opening a second location for your wedding business? If so, this week's episode of the This Week in Weddings podcast is for you. From determining when to travel to each of your locations and delegating to a team that can work independently, this week's episode dives into the hows of managing a business in two different markets.  About our guest:  As Partner and Creative Director of Jackson Durham, Heath Alan Ray is the award-winning creative force behind the company’s stunning Southern-inflected floral design. With over 20 years industry experience, clients from celebrities to athletes have turned to Heath for his bespoke design philosophy to create both breathtaking and unforgettable events. Before opening Jackson Durham in Atlanta in 2009, Heath worked as a floral designer for over nine years in Dallas, Memphis and New York City. While in New York, Heath worked as the in-house florist at Henri Bendel along with other upscale clients such as MoMA, the American Museum of Natural History, MTV, the University of Florida, AOL Time Warner and the Peninsula Hotel among others. In this episode, listeners will hear about: Heath's background in floral design How Heath went from one location to two locations The extra planning needed when operating in two locations How to plan for travel when there are two locations to manage Want to connect with Heath? Web: http://jacksondurham.com/  Instatram: @jacksondurhamevents Twitter: @jacksondurham

As Halloween nears we delve into the urban legends of Perth. We get to the bottom of rumours about underground dogfighting rings stealing Perth pooches, we talk about the myth of Morley's man-handed hitchhiking granny, we search for Swastikas supposedly hidden in the tilework at the Peninsula Hotel, and examine the myths about hidden Satanic messages at the Perth Belltower. 

How did an Ethiopian immigrant become an award winning chef in NYC? Find out today on A Taste of the Past as Linda Pelaccio hosts Ethiopian native and chef of the Peninsula Hotel in Manhattan, Kubee Kassaye as well as Marsha Palanci of Les Dames d’Escoffier and the International Legacy Awards. Kubee describes her journey from Ethiopia to New York City as a child, attending the New York College of Technology, and eventually becoming a chef tournant at the Peninsula Hotel in Manhattan. Her culinary expertise won her the Les Dames d’Escoffier International Legacy Award presented by Marsha Palanci and Kubee has accepted it with enthusiasm! You can find her cooking up authentic Ethiopian cuisine, teaching young culinary students, and participating in volunteer programs for sustainable foods and nutrition. Tune in and hear about this exciting and talented chef and her plans to one day open an Ethiopian and Italian restaurant! This program was sponsored by Hearst Ranch. “I was so excited I couldn’t believe I had won…the scholarship opened my eyes to see the culinary world in a bigger perspective.” [11:23] “I want something different, to start a restaurant, I like Italian food and Ethiopian food, they complement each other.” [14:00] –Kubee Kassaye, Chef at Peninsula Hotel on A Taste From the Past