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The show floor will be filled with new launches from our nearly 700 exhibitors, and we have once again curated a conference program that brings together more than 150 speakers (both rising stars and veterans) to dive into top-of-mind topics, from the business of design to what owners want and hospitality's sustainability playbook. On page 139, we dine around the world with nine restaurants-from India to Hong Kong and Miami-and check in with innovative restaurateurs Tosh Berman and Simon Kim as well as masterful chef Missy Robbins, who are all helping to elevate the F&B landscape. Stacy Shoemaker Rauen Editor in Chief/Senior Vice President, Design Group Follow me on Instagram: @StacyRauen P.S. Last month marked my 10-year anniversary as editor in chief and my 22nd year with the HD brand.

While practicing law in the late 1990s and early 2000s, I was representing a couple of well-known hotel REITs and hotel brands. [...]I met [a Chicago-based hospitality entrepreneur] who had a vision to create the best hotel in the U.S. The big, ultra-luxury brands were getting complacent, and we thought there was an opportunity to deliver at the highest end of the market in a far more approachable and genuine way. [...]I love] the moment we unveil a new brand, introduce it to the market, and start to feel the fruits of all that labor.

INTO THE WILD Nomadic Resorts' Louis Thompson expands on his singular eco-conscious vision Louis Thompson began his hospitality career working with Six Senses at the Soneva Kiri in the Maldives, where he spearheaded the permaculture design group. With the recently opened Madi Hiyaa restaurant at the Banyan Tree Vabbinfaru in the Maldives, Nomadic created an iconic destination that nods to the pink whipray, a stingray with a flat body and long, undulating tail while adopting a new efficient structural system using bamboo. There's [a mental health] epidemic, and we need a more human, sensitive type of approach to personal development and wellbeing.

new heights As a kickoff for 2024 and this issue, our annual development outlook, we hosted a global hotel industry overview webinar with longtime partner Bruce Ford, Lodging Econometrics' senior vice president and director of global business development, in February. Brand conversions and renovations are at historic highs, and that will continue through 2025; new construction project counts reached record totals in Q4 2023; and 2024 will see new construction, renovations, conversions, and sales transactions reach new heights. Stacy Shoemaker Rauen Editorin Chief/Senior Vice President, Design Group Follow me on Instagram: @StacyRauen

'Where did I grow up' is always a fun question for me to answer because people think I am being cagey. I either answer 'nowhere and everywhere' or 'in a hotel'-both of which are kind of true. I lived in New York and California and about everywhere in between (including Texas, which is where I picked up my penchant for cowboy boots).

First were a few celeb-favorite hangouts in the Hamptons including Conscience Point and Jet East, then came Manhattan haunts Luahn and Suite 16. Housed in a former parking garage in New York's up-and-coming Chelsea neighborhood, it was the first nightclub to offer a large dance floor for house music (complete with an elevated DJ platform) and a room for R&B and hip-hop, catering to multiple audiences. [...]for more than a decade, the duo has presented the Marquee case study at Harvard Business School, something Tepperberg looks forward to every year. Take rooftop outlet Magic Hour at the Moxy NYC Times Square that comes complete with a rotating carousel where guests can take in the views; Cathedrale restaurant at the Moxy NYC East Village, which features a massive mesh sculpture suspended from the soaring dining room ceiling; or sophisticated lounge the Fleur Room at the Moxy NYC Chelsea, which takes its design cues from the nearby Flower District.

RENAISSANCE MAN Marcus Samuelsson shares his story The prolific chef and restaurateur Marcus Samuelsson is known for his handful of restaurants across the globe that celebrate his roots. Yet, a major part of his platform is to reclaim Black culinary traditions-something highlighted in his Harlem restaurant Red Rooster, where he has made it a priority to democratize food while uplifting the local community and in his newest outpost, Hav & Mar, which opened this month in New York's Chelsea neighborhood with a leadership team helmed by women of color. Eating out was centered around events or a special occasion, but most of the time was spent eating at home, and they were very good home-cooked meals. When you grow up in a fishing village, you start working around 12 or 13 years old, and I always worked around food, whether that was pickling fish, cleaning fish, smoking fish, selling fish.