People

Alpine hospitality is a family business more often than not

Behind most of the addresses on this site there is a person who made a specific decision: to keep a farmhouse instead of selling it, to hand a kitchen to someone unproven, to close in November and lose money rather than run a bad service. Those decisions explain more about how a hotel feels than any list of facilities.

This section is where we talk to them — hoteliers and the families who have run houses for five generations, chefs who chose a valley over a city, mountain guides, architects working in conditions that would defeat most practices, and the seasonal staff the whole industry depends on. Interviews are published as conversations rather than profiles, because what they say is more interesting than what we could write about them.

who we are explains who we are, and how we choose how we work. To browse by place: Switzerland, Italy, France.