Innovation Trailblazers of Hospitality

With a rich background in the luxury hospitality industry, Stijn honed his expertise while working with a prestigious 5-star international hotel brand before establishing SMG. His vision for SMG is driven by a commitment to the 3Ps of sustainability: People, Planet, and Profit, and our purpose of making people happy. Stijn is passionate about creating exceptional guest experiences and fostering a positive, innovative, and inclusive culture within his team. He focuses on the well-being and satisfaction of three key stakeholders: guests, team members, and shareholders. Outside of work, he enjoys spending time with his family, engaging in sports, and exploring Bali's vibrant culinary scene. Music style: Indie Rock, 90’s Rap, and Deep House Favourite quote: “I'm a lucky person because the company keeps growing, and that means my team keeps growing.” - Nobu Matsuhisa Languages spoken: From best to worst: English, Dutch, Indonesian, German, Spanish, Mandarin Favourite thing to do after work: Spend time with my wife and 4-year-old boy, go on dates with my wife, and drink with my mates.Photo credits: Sensorial Management Group (SMG) Can you give us a brief about your position and responsibilities? SVL: “As the CEO and Founder of Sensorial Management Group, my primary role is to ensure that our teams are living out our core purpose: making people happy. This involves setting the strategic vision for the company, fostering a positive and inclusive culture, and ensuring that we deliver exceptional experiences to our clients and guests. I focus on innovation, staying ahead of industry trends, and driving sustainable growth. It's about creating an environment where our employees feel valued and empowered to deliver their best work, ultimately leading to exceptional guest satisfaction and business success. One of our key commitments is to the 3Ps of sustainability: People, Planet, and Profit, which guide all our operations and initiatives.” How do you inspire others while keeping yourself inspired about SMG's mission? SVL: “I believe in walking the talk—leading by example. Being open to criticism, solving arguments on the spot, and building trust and respect among the teams are crucial. By maintaining transparency and actively participating in daily operations, I inspire others while staying motivated myself. Our mission at SMG is deeply personal to me, and seeing its impact on our guests and team keeps my passion alive. I also draw inspiration from continuous learning and embracing new challenges. By staying curious and open to new ideas, I can keep our mission fresh and engaging for everyone involved. My vision for SMG includes expanding globally while maintaining our personalised touch, and continuously innovating to enhance guest experiences.”  Photo credits: Sensorial Management Group (SMG) What does it take to grow to the executive level in your field? Any learning sources/techniques you would recommend? SVL: “Growing to the executive level in the hospitality industry requires a blend of experience, continuous learning, and a passion for service. After years of working with various 5-star international hotel brands, I founded my own company, which has allowed me to unleash unlimited creativity and fun in growing a business. I recommend staying curious, seeking mentorship, and embracing innovative thinking. The hospitality industry is ever-evolving, and it's essential to stay ahead by leveraging technology, understanding market trends, and fostering a culture of continuous improvement. For me, continuous development is key—not just for myself, but for my entire management team. This approach ultimately leads to above-average business results.” Do you have a secret talent? SVL: “I believe I have a talent for making people from all walks of life feel comfortable in a very short time span. This ability to connect with others quickly is invaluable in both personal and professional settings. In hospitality, creating a welcoming atmosphere is key, and this skill helps me build strong relationships with guests, clients, and team members alike. It's about empathy, active listening, and genuine interest in others, which can transform interactions and create memorable experiences.” Photo credits: Sensorial Management Group (SMG) How is SMG committed to sustainability? SVL: “At SMG, our commitment to the 3Ps of sustainability—People, Planet, and Profit—is at the core of everything we do. We strive to create positive impacts on our employees, guests, and the broader community (People). Our operations prioritise environmental sustainability, from energy-efficient practices to waste reduction initiatives (Planet). We also ensure our business strategies are financially sound, driving growth and profitability (Profit).”  

An exemplary sales leader from LUX* South Ari Atoll, Maldives, with years of experience in the field, is sharing her thoughts on sustainability in commercial strategies.

In the evolving landscape of the hospitality business, hotel restaurants are now as much a part of the travel experience as the rooms themselves. Travellers are increasingly seeking destinations that offer unique and memorable culinary experiences, with hotel chefs playing a pivotal role in creating these gastronomic delights. From dining in the treetops to savouring meals inspired by historical recipes, here are five hotels that offer exceptional and unusual culinary offerings. Each of these destinations redefines what it means to dine away from home, ensuring an unforgettable experience for every guest. Soneva Kiri, Koh Kood 1. Soneva Kiri, Koh Kood - Thailand At Soneva Kiri, guests are invited to dine in one of the most unusual settings in the world—high up in the treetops. The Treepod Dining experience allows you to enjoy a meal while suspended in a bamboo pod, overlooking the lush rainforest below. Your meal is delivered by a flying waiter via a zip line, adding an element of adventure to your dining experience. The menu is a celebration of local Thai flavours, using organic ingredients sourced from the hotel's own gardens. The hotel's commitment to sustainability is evident in every dish, making it not just a meal but a connection to the environment. This unique experience at Soneva Kiri exemplifies how hotel restaurants can offer something truly extraordinary, far beyond the conventional dining experience. Al Maha, a Luxury Collection Desert Resort & Spa, Dubai 2. Al Maha, a Luxury Collection Desert Resort & Spa, Dubai - UAE Located in the heart of the Arabian Desert, Al Maha offers a dining experience that is both luxurious and deeply rooted in the local culture. The Dune Dining experience allows guests to enjoy a private dinner under the stars, surrounded by the rolling sand dunes of the Dubai Desert Conservation Reserve. This remote and romantic setting is enhanced by a menu that blends traditional Arabic cuisine with modern gastronomy. Guests can savour dishes such as slow-cooked lamb ouzi and mezze platters while enjoying the serenity of the desert. The hotel chef job at Al Maha involves creating a menu that honours the rich culinary traditions of the Middle East while also catering to an international palate. Dune Dining at Al Maha is more than just a meal—it's a journey into the heart of Arabian hospitality. ICEHOTEL, Jukkasjärvi 3. ICEHOTEL, Jukkasjärvi - Sweden The ICEHOTEL in Sweden is renowned for its unique concept—it's built entirely from ice and snow each winter. But beyond its architectural marvel, the hotel also offers a culinary experience that's as extraordinary as its surroundings. The Chef's Table on Ice is a one-of-a-kind dining experience where guests enjoy a multi-course meal prepared on a frozen lake. The menu is a celebration of local ingredients, including Arctic char, reindeer, and cloudberries, all prepared using traditional Swedish techniques. The setting—an ice table surrounded by the pristine Arctic wilderness—adds a layer of magic to the meal. The hotel chef job at ICEHOTEL involves not just culinary creativity but also adapting to the challenges of cooking in extreme conditions. Dining at the ICEHOTEL is truly a once-in-a-lifetime experience. Twin Farms, Vermont 4. Twin Farms, Vermont - USA Twin Farms, a luxury resort in Vermont, offers an intimate and personalised culinary experience that is deeply connected to its surroundings. The hotel's Farm-to-Table philosophy means that every dish is crafted from ingredients grown on the property or sourced from local farmers. What makes Twin Farms stand out is the lack of a set menu; instead, the chef tailors each meal to the preferences of the guests, creating a bespoke dining experience. Whether you're enjoying a picnic by the lake or a candlelit dinner in the main dining room, the focus is on fresh, seasonal ingredients prepared with care and creativity. The hotel chef job at Twin Farms is about more than just cooking—it's about curating a dining experience that reflects the natural beauty and bounty of Vermont. The Old Course Hotel, St Andrews 5. The Old Course Hotel, St Andrews - Scotland The Old Course Hotel, located in the historic town of St Andrews, offers a culinary experience that combines tradition with innovation. The hotel's Road Hole Restaurant is famous for its views over the iconic Old Course golf course, but it's the menu that truly stands out. The restaurant specialises in Scottish cuisine with a modern twist, using locally sourced ingredients such as Angus beef, St Andrews Bay lobster, and wild Scottish mushrooms. What makes the Road Hole Restaurant exceptional is its whisky pairing menu, where each dish is paired with a different single malt whisky. This experience is a celebration of Scotland's rich culinary heritage, offering guests a true taste of the country. The hotel chef job at The Old Course Hotel involves not just creating delicious meals but also crafting an experience that honours the traditions of Scottish gastronomy.