THE NEW YORK TIMES AND PARK HYATT JOIN FORCES TO LAUNCH TASTEMASTERS, A NEW EVENT AND DIGITAL SERIES
The New York Times and Park Hyatt Hotels today announced a totally innovative new collaboration, “The New York Times TasteMasters”, presented at the Park Hyatt Paris-Vendôme and tailor-made for world travelers.
This collaboration has given rise to three appointments around the world, bringing togetherParkHyatt 2015 TasteMasters a number of cultural pioneers for a privileged conversation, each time hosted live by a New York Times journalist. Each duo will be an unexpected combination of talents and skills and will represent the best of their know-how, including art, cuisine and fashion, among other subjects. In addition to the live events, the collaboration includes a content series, sponsored and created by T Marque Studio, The Times’ commercial content agency. The collaboration will also provide complimentary access to NYTimes.com at all Park Hyatt hotels worldwide during spring 2016.
TasteMasters kicked off on October 19 with a first event at the Park Hyatt New York. Chef, restaurateur and food critic Yotam Ottolenghi and MOMA art curator and director of MOMA PS1 Klaus Biesenbach were the first duo in this series of events. The conversation was moderated by New York Times food reporter Julia Moskin. Future TasteMasters events will take place at the Park Hyatt Paris-Vendôme and the Park Hyatt Tokyo later this year.
The second event will take place at the Park Hyatt Paris-Vendôme on November 23 with the Founder and Owner of the Colette concept store in Paris, Sarah Lerfel Andelaman, and gallerist Emmanuel Perrotin. The conversation will be moderated by New York Tiles’ European lifestyle correspondent Elizabeth Paton.
To continue after these privileged conversations, guests will be able to chat with influencers and journalists on a more personal level, during special editions, the Park Hyatt Masters of Food and Wine, which will showcase local and seasonal gastronomic associations, endorsed by Park Hyatt hotels and The Times.
Cette publication est également disponible en :
