WHAT'S NEXT?

Tatler spoke with some of our Best in Class hotel winners to find out how the world of travel is changing, and what they're doing to keep up with the industry

- Coco Marett

“Travel is now seen as essential, not just a luxury,” says Manish Puri, COO of Desa Potato Head in Bali. In the hotels section of the inaugural Tatler Best awards held in November, Desa Potato Head took home the prize for Best Innovation—an accolade that recognises the hotel’s approach to sustainability, which not only seeks to preserve the environment but also supports and champions the Balinese community.

It’s safe to say the hotel knows a thing or two about being adaptable to the ever-evolving challenges and factors that drive the hotel industry.

“We’re not just here to meet expectations—we’re here to set new ones,” says Puri. “Our mission is to go beyond exceptional service, creating memorable experiences that inspire our guests and show them what regenerative hospitality can be. We hope to sow a sense of purpose that stays with them, encouraging them to make positive changes long after their stay.”

Noriko Tanaka, general manager at Janu Tokyo, which was named Best New Hotel, agrees. “Observation, action and flexibility are key. We focus on understanding our guests’ needs by asking, ‘Are they happy? Are they comfortable?’,” she says. “These questions guide our daily operations and are instilled in our team. By maintaining this mindset, we ensure that we adapt and stay aligned with our guests’ evolving expectations.”

Janu Tokyo, which opened in March 2024, is the debut property of Aman Resorts’ sibling brand. The hotel offers the same level of comfort, service and design sensibility found in Aman properties, but with a playful spirit—providing a more lively, less secluded luxury hotel experience that speaks to a new generation of luxury travellers.

Tatler also spoke to a number of other representatives from Best in Class award-winning hotels about the trends that are shaping travel, and how they are evolving to align with guests’ ever-changing desires and values.

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