Luxury hotels boss Filip Boyen talks travel, his top destinations and the hospitality industry
Filip Boyen has worked in hospitality for 30 years, starting out as a commis chef, and for groups including Orient Express Hotels and Belmond. He is chief executive of Small Luxury Hotels of the World
How did you go from chef to hotel executive?
I was the black sheep in my family. I left school at 18 and my brothers and sisters all went to university but I got a job as a commis chef. I worked in the kitchen for 10 years, starting at the bottom and moving around various Michelin-starred restaurants and hotels in Belgium, France and England. I even did a stint with Robuchon but eventually went into management. The great thing about working for hotels is that people pay for your travel. If you like people and love learning about different cultures and ways of life, it’s the perfect job.
How has the industry changed in the past 30 years?
The meaning of luxury is so different. When I worked in Bora Bora 20 years ago our top “luxury” experience was a private picnic on a deserted island and swimming with stingrays. Fast forward 10 years, and people want to be more connected with a destination. They want to learn about the local way of life, meet locals, see how they think and live. Staying in a hotel is only one part of the experience.
What are luxury travellers looking for today?