hertelier is an online media platform that inspires women in hospitality to pursue, navigate and nurture their careers at every stage. 

At the Hallgarten & Novum Wines Annual Tasting, a diversity panel exposed how exclusivity, leadership gaps, and changing drinking habits are colliding in the wine industry.

From gingerbread to red velvet s’mores, discover holiday cookie recipes shared by women in hospitality, from global hotels to home kitchens.

Celebrate Thanksgiving with four delicious recipes from rising women chefs in hospitality. From Buckeyes to a white chocolate pumpkin tart, roast carrot salad, and a deconstructed pumpkin pie, these dishes add flavor, comfort, and fresh inspiration to your holiday table.

At Waldorf Astoria Doha West Bay, Executive Pastry Chef Alessandra Banfi blends her Italian, Greek, and Venezuelan roots into desserts that tell a story.

Executive Chef Gemma Carlassara blends Italian roots with global flavors at Hilton Sofia, creating soulful dishes and leading with empathy and authenticity.

Chef Gaia Bartolini went from marble sculptor to Hilton award-winner. Her bold journey proves passion can take you anywhere — plus her squid ragu recipe!

Chef Sunaina Sahadeo is redefining leadership in hospitality—mentoring women, breaking barriers, and cooking with creativity, empathy, and purpose at Hilton.

Laura Lee Flanagan's "Hardcore Vegetarian" cookbook blends family recipes, bold storytelling, and fearless flavor—shared from the heart.

From Serbia to Cairo, Chef Ivana Bogicevic blends tradition and innovation to lead Waldorf Astoria’s kitchens with heart and global flair.

Nicole Zima’s culinary journey with Hilton spans 15 years, and led to her become Executive Chef at Hilton Munich Airport. She's cookin'!

From a family of butchers to a global vegan expert, Meredith Marin is changing hospitality with plant-based innovation and sustainability.

Creative Thanksgiving recipes from top female chefs, featuring savory sides, sweet treats, and unique twists to elevate your holiday table!

Becoming a Master Sommelier takes discipline and dedication. We chat with Stefanie Hehn, about her career journey at The Fontenay, Hamburg.

We go behind the bar(s) at Vegas' hottest new resort, the $3.6 Billion Fontainebleau, with head of beverage Ju Kang!

From learning to make hot sauce to heating up commercial kitchens in Mexico, Spain and the US, Chef Paula Muñoz shares herstory. It's HOT!

David Collins Studio's Louise Lythe shares her process for designing the sexy Tre Dita restaurant and bar at the new St. Regis Chicago.

The new Four Seasons Rabat at Kasr Al Bahr opens this summer with seven signature restaurants and bars. We meet the woman in charge of F&B!

Hilton shares the results of four month food waste reduction program that saw a dramatic change!

What's hot in meeting planning? Brittany Norton unpacks holiday and group trends from the Florida Keys' largest resort.

New study of 726 women working in the UK wine industry finds challenges for women across the sector.