Hire a celebrity chef or run your own food & beverage operations? That was the question debated during a panel at the second Lifestyle/Boutique Hotel Development Conference at the Fontainebleau in Miami Beach. There was no conclusive answer, but the panel, moderated by RH Editor Michael Sanson, agreed that although celebrity chefs could bring the buzz needed to a successful boutique hotel, they also came with a higher price tag and other potential risks. Antoni Yelamos, the f&b ...

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