A workplace where you can hear birds chirping and see spider monkeys is something special. The dishes that Chef Carlos Bordanave and Sous-Chef Sergio Sanchez serve their guests at the Flora restaurant in the Hotel Boca de Agua in Mexico are just as special as the natural working environment. In conversation with the two restaurateurs, they talk about ice cream with fruit from the garden that their guests never forget, refreshing cocktails with tequila and its high-proof competitor, and mouth-watering tacos.

During his keynote address at the Thailand Tourism Forum 2020 in Bangkok on 20 January, Bill Bensley launched his open-source “Sensible Sustainability Solutions” white paper for the global Hotel Industry, incorporating over three decades of experience from designing over 200 hotels around the world and in celebration of 30 years since he created BENSLEY.