Applied to:
This award recognizes a new concept, service, or initiative implemented in hotels that demonstrates the hospitality industry's capacity to innovate and provide guests with a better quality of service in terms of food and beverage as well as entertainment. The concept must have been implemented within the two years prior to the date of application and must be currently operational.
The winner of this award will demonstrate exceptional innovation in F&B&E and be able to effectively communicate their vision and success in creating an exceptional experience for guests.
The project:
1621: A Culinary Experience Beyond Dining
At 1621, we provide a descriptive and personalized service that creates a sense of ritual and surprise, engaging clients with new ingredients sourced from Colombia's remote jungles and mountains. Our service allows exclusive interaction, turning each meal into a memorable journey through the country's rich biodiversity.
This experience is not just about describing dishes; it immerses clients in new cultures and dimensions, touching their senses and emotions. Dining at 1621 is a historical, sensory experience where our skilled team offers emotions that resonate deeply with our guests.
On December 9, 2021, we transformed a 400-year-old dining room, formerly of the Poor Clare nuns, into a space blending elegance and modernism. This historic area now houses an award-winning wine cellar, enhancing the unique dining experience with its colonial charm.
Our team, trained by F&B quality coordinators and contemporary dance company "Colegio del Cuerpo," delivers service with perfect knowledge, confidence, and emotional tranquility. This unique training integrates architecture, history, and aesthetics, aligning culture and hospitality with exceptional service.
We support sustainable practices, local suppliers, and foundations aiding disadvantaged communities. Our commitment includes sustainable fishing, crop substitution for peace, and local economic support, reducing CO2 emissions.
Our presentation plates, crafted from handmade wheat chaff in Nariño, reflect Colombian culture with fine, golden fibers. Chef Dominique Oudin's cuisine uses exceptional, sustainable products prepared to highlight flavors, offering an unforgettable gourmet experience.
Through our dedication to high-quality, sustainable ingredients and local support, we have achieved significant financial success, contributing positively to both our community and the environment.
The Hospitality Awards celebrate innovation and excellence and highlight the most creative initiatives in a sector that is constantly and rapidly changing hospitality.
