Mandarin Oriental 推出 Restaurants, Bars & Experiences 新战略

HONG KONG – Mandarin Oriental is introducing Restaurants, Bars & Experiences (RB&E), a new approach that expands its traditional Food & Beverage function. The initiative reflects changing guest expectations and places culture, creativity and human connection alongside exceptional food and drink. Through this evolution, Mandarin Oriental restaurants aim to become cultural destinations with distinctive identities and stronger connections to local communities.

At Mandarin Oriental, Restaurants, Bars & Experiences is where culture connects. The transition from Food & Beverage to RB&E recognises a broader shift in hospitality. Guests increasingly consider the complete experience when choosing where to spend their time. This includes the welcome, interior design, music, atmosphere, social connections and stories behind each venue, alongside its food and drink.

Consequently, RB&E brings these elements together under one approach. Each venue should have its own identity, cultural relevance and compelling reason for guests to return. Rather than treating restaurants and bars as conventional hotel outlets, Mandarin Oriental aims to develop destinations in their own right. These venues will appeal to international travellers and local communities while competing with leading independent hospitality concepts in their respective cities.

A new direction for restaurants and bars

Christian Gradnitzer, Group Director RB&E at Mandarin Oriental, said: “People are no longer simply going out for dinner or a drink. They are choosing how and where they want to spend their time. Food and drink remain at the heart of what we do, but an exceptional experience is created by everything around them – our chefs, pastry chefs, sommeliers, bartenders and service teams, alongside design, sound, atmosphere, storytelling and programming.

“That is why the move from Food & Beverage to Restaurants, Bars & Experiences is much more than a change of name. It is a change in mindset. Every restaurant and bar needs an identity, an audience and a reason to visit – and, importantly, a reason to return. Our ambition is to create places that people seek out because they are relevant to their city, while carrying the craftsmanship, precision and legendary service that are unmistakably Mandarin Oriental. By evolving Food & Beverage into Restaurants, Bars & Experiences, we are recognising that guests increasingly choose experiences, communities and cultural connection alongside exceptional dining.”

Strengthening the RB&E leadership team

To support the initiative, Mandarin Oriental has strengthened its leadership team. The Group has appointed James Norman as Regional Director of Restaurants, Bars & Experiences Operations for Europe & Americas.

Norman brings extensive luxury hospitality experience and a strong culinary foundation. Previously, he held senior operational leadership positions with Ritz-Carlton, Kempinski and Mandarin Oriental. His career spans Europe, the Middle East and Asia. His experience includes Michelin-recognised restaurants, complex hotel operations and concept development. He has also managed large-scale Restaurants, Bars & Experiences businesses. His work focuses on operational performance, commercial delivery and talent development.

Working alongside Gradnitzer and the wider RB&E leadership team, Norman will support operational excellence and concept development. He will also help strengthen talent across Mandarin Oriental’s Restaurants, Bars & Experiences portfolio.

Craftsmanship at the heart of the guest experience

The new approach places renewed emphasis on the individual skills that make hospitality memorable. Across Mandarin Oriental, chefs, pastry chefs, sommeliers, bartenders, hosts, designers, operators and service teams contribute to the guest experience.

Furthermore, RB&E will provide stronger platforms for these professionals. The initiative will support talent development, collaboration across the portfolio and greater recognition of individual expertise. Technology and guest insights will also help teams understand demand more intuitively. These tools will support responses to guest preferences and improve daily performance. At the same time, the approach connects creative ambition with operational discipline.

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Each venue must deliver emotionally, operationally and commercially. This means attracting destination visitors, encouraging repeat local business and generating long-term value for each hotel.

Gradnitzer added: “Craft differentiates us, but execution earns trust,” continued Gradnitzer. “An idea only becomes meaningful when guests can experience it consistently. We have extraordinary talent across Mandarin Oriental. Our opportunity now is to connect that talent through a clearer direction, make our best work more visible and create concepts that can grow without ever becoming generic. This is as much an investment in our people and their careers as it is an evolution of our restaurants and bars.”

Hong Kong to showcase the new approach

The rejuvenation of Mandarin Oriental, Hong Kong will provide a major expression of the RB&E philosophy. Its phased transformation will bring together 14 distinctive restaurant, bar and experience venues.

The collection will combine established favourites with a new generation of concepts. Together, they will reflect the heritage and evolution of Mandarin Oriental’s dining and hospitality approach.

Existing highlights include Terrace Boulud. Meanwhile, The Pizza Bar by Daniele and Thistle & Jade will open on 2 November, followed by Blake Foyer. A wellness-focused RB&E concept will also support the Group’s wider approach to nutrition and wellbeing.

The Hong Kong property will demonstrate how different concepts can coexist within one destination. Each venue will retain its own personality and audience while reflecting Mandarin Oriental’s cultural identity and service standards.

The philosophy will also extend to Mandarin Oriental Punta Negra, Mallorca. The property will bring together Leña, Matsuhisa, Sobretaula and Jacinta. These concepts will create a restaurant and bar destination integral to the resort experience, rather than a conventional hotel dining collection.

International portfolio and culinary recognition

Across its existing portfolio, Mandarin Oriental already demonstrates the foundations of RB&E. In Shenzhen, The Bay by Chef Fei holds two Michelin stars. OPUS by Chef Alessio Durante has one Michelin star.

In Guangzhou, Jiang by Chef Fei retains two Michelin stars. Meanwhile, Vienna offers another example of the concept-led approach. Le Sept, Atelier 7 Brasserie, Atelier 7 The Café and Atelier 7 Izakaya & Bar together create a diverse culinary destination.

The Group’s international culinary recognition further reflects the strength of its portfolio. Mandarin Oriental’s Restaurants, Bars & Experiences venues now hold 33 Michelin stars. This recognition highlights the work of its chefs, pastry chefs, sommeliers, bartenders and service teams.

Building destinations rather than hotel outlets

As RB&E develops, Mandarin Oriental will place greater emphasis on original concept creation and commercial validation. The strategy also covers distinctive venue identities, collaborations, design, cultural programming and storytelling. Additionally, the Group is developing selected Mandarin Oriental-owned concepts and experience platforms. These will allow individual destinations to interpret successful ideas in ways that reflect their local character.

Rather than pursuing standardisation, Mandarin Oriental aims to build intellectual and creative capital across the Group. This approach will allow successful concepts to evolve consistently while retaining their local identity. The strategy will continue through upcoming openings and hotel rejuvenations. As a result, the Group expects to develop a growing portfolio of restaurants and bars. These venues will serve as destinations within their cities and communities, rather than simply hotel amenities.

The transition from Food & Beverage to Restaurants, Bars & Experiences reflects changing guest expectations. Increasingly, diners seek more than food and drink. They also value design, atmosphere, creativity, cultural connection and craftsmanship.

For Mandarin Oriental, the shift also reflects a wider transformation in luxury hospitality. Time has become an increasingly important element of the guest experience. How people spend it, whom they spend it with and how they feel afterwards all contribute to their choices. Accordingly, RB&E brings exceptional food and drink together with culture, atmosphere, creativity and human connection. Collaborations and cultural programming will also play an important role.

Recent examples include the A. Wong collaboration at Mandarin Oriental Mayfair. Another initiative, the Culinary Dialogue between Thomas Seifried and Richard Ekkebus, connects creative talent across the Mandarin Oriental portfolio.

The article Mandarin Oriental introduces Restaurants, Bars & Experiences across its portfolio first appeared in TravelDailyNews International.