CONTACT
SIE, Spain Is Excellence held the inaugural breakfast of the SIE Laurel Club, a meeting conceived as a space for the exchange of ideas and experiences. strategic vision among leaders in the tourism, hospitality and cultural sectors who represent a high standard of excellence.
The aim of the forum is to generate an environment of shared reflection where experience and strategic anticipation allow us to analyse the current and future challenges of a sector in constant transformation.
The session addressed the evolution of tourism of excellence and the current context of the sector, marked by increasing complexity in decision-making. The conversation focused on the need to integrate perspectives economic, social and cultural for a more complete and conscious vision.
The meeting was addressed by Pepe Moreno BlázquezThe focus is on the strategic foresight applied to tourismThe aim is to provide tools to anticipate scenarios and strengthen decision-making in the medium and long term.
The breakfast took place at the Four Seasons Hotel Madrid, which hosted this first meeting of the club in an environment aligned with its values of excellence.
The SIE Laurel Club is thus consolidated as a space for dialogue between professionals and benchmark organisations, where excellence is thought, shared and built collectively.
The meeting brought together representatives of different institutions and companies from the tourism, hotel and cultural sectors, among them:
- Castilla Termal Monastery of Valbuena
- National Museum Thyssen-Bornemisza
The breakfast took place at the Four Seasons Hotel Madrid, which hosted this first meeting of the club in an environment aligned with its values of excellence.
The SIE Laurel Club is thus consolidated as a space for dialogue between professionals and benchmark organisations, where excellence is thought, shared and built collectively.
Spain is tapping into the luxury tourism market in Brazil and Argentina through SIE
SIE, Spain Is Excellence, brought Spanish excellence to Brazil and Argentina with a trade mission that connected its
Brach Madrid reinterprets tradition with its Black Angus beef cheek
Brach Madrid Restaurant reinterprets traditional cuisine with its Black Angus beef cheeks, a dish created by Eugenio Fragomeni that combines charcoal grilling,
Finca Althaya: regenerative agriculture and wellbeing at ZEM
With over 200,000 m² of organic land and more than 60 varieties grown, Finca Althaya combines regenerative agriculture with gastronomy
