Rosewood Hotels & Resorts is demonstrating its A Sense of Place philosophy – one of infusing the locations’ culture, history and environs throughout each property – in delicious, authentic style with the debut of its new signature culinary program, A Sense of Taste.
A Sense of Taste offers extraordinary culinary journeys and experiences at the most luxurious hotels and resorts around the world. From exploring the region and local culture through curated Epicurean Encounters to delighting in customized and memorable Bespoke Dining, Rosewood has created a series of exquisite experiences tailored to each property. Additionally, as part of Rosewood’s Partners in Provenance commitment, guests enjoy fresh, locally sourced foods whenever possible, literally offering them a taste of the location.
Epicurean Encounters
Private, guided tours to exclusive locations in each Rosewood destination offer rare access to local culinary experiences, from diving for lobsters at Rosewood Little Dix Bay and a floatplane trip to Salt Spring Island to learn the art of cheese-making at Rosewood Hotel Georgia in Vancouver, to deep-sea fishing in the Red Sea with the catch prepared to perfection by chefs at Rosewood Corniche in Jeddah. Whether challenging the chef at Las Ventanas al Paraíso or blending one’s own wine at with a master winemaker at Rosewood CordeValle, each element of the Epicurean Encounters reveals the local culinary landscape’s history and traditions.
Partners in Provenance
Rosewood’s Partners in Provenance commitment is borne out of respect for local farmers, indigenous agriculture, and a dedication to delivering the highest quality foods. Based on each hotel’s unique location, a defined radius is established within which the chefs source artisanal ingredients to feature on menus. Rosewood chefs partner with local farms and purveyors that provide them with fresh, seasonal produce throughout the year, meat from resident farms, and fish line-caught in an ethical, sustainable manner. The concept emphasizes maintaining a seasonal and diverse menu featuring local fare.
This attitude is carried forward to each and every associate of the Rosewood food and beverage teams: build a relationship; know your product; and enjoy selling it with the same passion as if you would have produced it yourself.
Bespoke Dining
For the culinary connoisseur, Rosewood introduces once-in-a-lifetime Bespoke Dining journeys, offering extraordinary, private dining experiences arranged at unique and exclusive locations both on and off property, from wine cellars and desert tents to private islands. Whether stargazing dinners and Caribbean rum tastings at Rosewood Little Dix Bay, gourmet picnics in Vancouver’s beloved Stanley Park created by the chefs at Rosewood Hotel Georgia, or the ultimate romantic, fireside dinner at Rosewood Inn of the Anasazi, these epicurean experiences can be tailored to guests’ palates and preferences.
“Rosewood has always strived to offer guests authentic local experiences and fully immerse them in the community,” said Radha Arora, president of Rosewood Hotels & Resorts. “It is our belief that one of the best and most satisfying ways to gain knowledge of a culture is to experience its cuisine.”
