Carnival Corporation joins the American Gaming Association, becoming the first cruise operator to support responsible gaming, compliance, and industry collaboration at a national level.
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MIAMI – Carnival Corporation & plc announced its membership in the American Gaming Association (AGA), becoming the first cruise operator to join the nation’s leading trade group, which represents the U.S. casino industry.
With this historic membership, Carnival Corporation further deepens its longstanding commitment to upholding the highest standards of compliance, including anti-money laundering initiatives and responsible gaming practices.
“Joining the American Gaming Association is an important step in advancing our industry leadership and ensuring we remain at the forefront of responsible gaming and regulatory best practices,” said Marty Goldman, Senior Vice President of Global Gaming at Carnival Corporation. “This partnership opens new avenues for collaboration and knowledge-sharing that will directly benefit our guests, team members and the broader Carnival Corporation organization.”
“We’re thrilled to welcome Carnival Corporation to the American Gaming Association. As a global leader in leisure travel and entertainment, they not only bring a unique perspective to our membership but also deepen our network through longstanding partnerships with several existing AGA members,” said Maureen Beddis, Senior Vice President of Membership and Events at the American Gaming Association. “Their commitment to delivering world-class gaming experiences at sea complements our efforts to promote innovation, collaboration, and responsible gaming across the industry. We look forward to working together to strengthen our collective impact.”
As a core operator member, Carnival Corporation will have the opportunity to collaborate with land-based and online casino operators and gaming suppliers across the U.S. to gain valuable knowledge and insights to support the company’s business objectives. As AGA members, Carnival Corporation leaders and team members will also have access to a wide range of benefits, including:
As part of the AGA, Carnival Corporation earns a seat at the table for national conversations, learning from and contributing to developments in gaming regulation, responsible gaming initiatives and policy advocacy. This partnership allows corporate leaders and team members to stay at the forefront of industry trends, access cutting-edge data and participate in events and committees that shape the future of gaming.
The article Carnival Corporation joins the American Gaming Association as the first cruise line member first appeared in TravelDailyNews International.
Miami Airport: Chatbot-hologram fusion to transform the passenger experience
Miami International Airport unveils 2025 tech focus: a hologram-integrated chatbot, enhancing passenger experience through automation, mixed reality, and emotionally engaging innovation.
The article Miami Airport: Chatbot-hologram fusion to transform the passenger experience first appeared in TravelDailyNews International.
LISBON, PORTUGAL – As airports race to adopt transformative technologies, Miami International Airport (MIA) is charting a bold path; blending automation, mixed reality, and human-centred design. Speaking ahead of his appearance at World Aviation Festival 2025 in Lisbon, Maurice Jenkins, Chief Innovation Officer IAP C.M. at MIA, revealed the airport’s top tech investment for 2025: an omni-channel chatbot integrated with interactive holograms.
“You’ll be able to speak to a hologram and get real-time airport information without needing an app,” said Jenkins. “Whether it’s WhatsApp, Messenger or something else, we’re removing friction and making it natural. That’s what great tech should do.”
Jenkins will be joining global aviation leaders at World Aviation Festival 2025, held from 7th-9th October at Feira Internacional de Lisboa (FIL). The event will bring together 6,000 attendees, 600 speakers, and 400 exhibitors, with dedicated tracks on AI, smart airports, digital transformation, and autonomous technology.
While AI dominates headlines, Jenkins says true innovation is as much emotional as it is technological. MIA is exploring sensory branding, including a signature scent and “Miami drink,” designed to build a sense of place and extend the passenger experience beyond arrival gates. “When you get off the plane, why rush to baggage claim? Why not stay immersed in the journey?”, he said.
This approach is part of Jenkins’ broader mission to establish a culture of innovation that reimagines customer experience and repositions the airport as a dynamic, adaptive ecosystem. “Innovation isn’t just about tech; it’s process improvement. It’s cultural shift,” he said.
From cleaning robots to autonomous lawnmowers, Jenkins is embracing automation, but not at the expense of people. “We’re not substituting humans; we’re repositioning talent to add more value,” he explained. Miami Airport is also working with vendors on aircraft turnaround analytics and autonomous vehicle testing, drawing inspiration from airfield innovations in Hong Kong and Europe.
On AI, Jenkins remains pragmatic. “Everyone’s chasing the panacea,” he said. “But we’ve seen real promise in AI for revenue optimization and customer experience. At the same time, we’re evaluating where it can deliver tangible operational benefits… not every airport is the same.”
MIA’s tech roadmap includes experiments in parallel reality and continued partnerships with startups. Jenkins says some of these are “still under wraps.” But above all, it’s the mindset that matters… “We’re building a culture of innovation. Our executives are backing it. That’s what will change our airport… and the industry.”
Maurice Jenkins will be live on stage in Lisbon as part of the Smart Airports & Innovation track at World Aviation Festival 2025.
The article Miami Airport: Chatbot-hologram fusion to transform the passenger experience first appeared in TravelDailyNews International.
Capella Hotel Group engages Neil Jacobs as Senior Strategic Advisor
Capella Hotel Group appoints ex-Six Senses CEO Neil Jacobs as Senior Strategic Advisor to support global expansion and enhance brand differentiation.
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Capella Hotel Group has engaged former Six Senses CEO Neil Jacobs as Senior Strategic Advisor to provide counsel as the group continues its growth trajectory.
Jacobs will advise the group during a period of significant expansion and industry recognition. The company has grown from four properties in 2020 to ten Capella and Patina destinations today, with Capella Hotels and Resorts earning recognition as the #1 Hotel Brand in the World by Travel + Leisure for three consecutive years (2023 to 2025).
Jacobs will bring his extensive hospitality experience to offer strategic insights for the brand’s direction. He will focus on strengthening the brand’s key differentiators, ensuring they remain authentic and relevant as the industry evolves, with guest experience as the core focus.
This year marked the opening of Capella Taipei, Capella Hotel Group’s first Taiwan property, featuring interior design by André Fu inspired by the surrounding Songshan district. In May, Patina Osaka introduced the Patina brand to Japan with design inspired by Osaka Castle and celebrating its official debut with an opening party on 11 July. Capella Galaxy Macau, located within the integrated resort complex, is scheduled to open later this year.
The expansion continues with Capella Kyoto planned for 2026, situated in the historic Miyagawa-chō district. In 2027, Capella Florence will mark the brand’s European debut.
“Capella has established a distinctive position by creating hotels that are true expressions of their destinations, whilst Patina addresses the growing demand for transformative luxury experiences that foster genuine connections,” said Jacobs. “As we expand both brands into critical markets like Japan and Europe, our strategic imperative is leveraging this dual-brand architecture – Capella’s cultural immersion and Patina’s experiential innovation – to capture different segments of the luxury market whilst maintaining the intimacy that drives loyalty across both portfolios.”
The article Capella Hotel Group engages Neil Jacobs as Senior Strategic Advisor first appeared in TravelDailyNews International.
New premium wine and food concept, The Reserve, lands at Dublin Airport with SSP
SSP Group opens The Reserve, a premium wine and food bar in Dublin Airport’s Terminal 2, offering elegant dining and curated global wines.
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Passengers flying from Dublin Airport have a striking new wine and food bar to sample as SSP Group, a leading operator of food and beverage outlets in travel locations worldwide, has opened The Reserve in Terminal 2.
Located in the centre of the main terminal concourse, The Reserve will become one of Dublin Airport’s most premium F&B offers with a curated selection of wines alongside an all-day dining menu. With an elegant bar and contemporary brass-finished central gantry, it provides a haven of calm and class within a bustling airport environment to relax, indulge and celebrate in before take-off.
“For many passengers, travelling by air remains an experience which warrants treating yourself to an extra special bite to eat or glass of bubbles to kickstart the journey in style. The Reserve, with its exquisite service, food and wines delivered in a sophisticated setting, certainly delivers on that and our mission to be the best part of the journey,” said Lauren Wood, Director of Brand and Business Development for SSP UK & Ireland. “A 50-cover fine-wine and dining bar, The Reserve complements our portfolio of bars and quick service restaurants at Dublin Airport perfectly, and I’m sure any visit there will live long in the memory for all the right reasons.”
The comprehensive wine list has 16 varieties from around the world, including one from Irish wine makers Château Puynard, and is accompanied with detailed tasting notes to enhance the overall customer experience. Classic cocktails, spirits, draught and bottled beers and Guinness join non-alcoholic, soft and hot drinks in providing an array of tipples available before take-off.
The extensive food menu features lighter bite and hot breakfast items including scrambled eggs on sourdough with bacon, truffle and mushrooms and a smoked salmon platter. There is also a range of premium open sandwiches, salads and grazing plates, including charcuterie, cheese and seafood options, and desserts.
SSP’s chefs have also hand-selected a range of cheeses from local suppliers to assemble an Irish artisan cheese plate as the perfect accompaniment to The Reserve’s wine range.
Aileen Dautry, Head of Food and Beverage at Dublin Airport, said: “The Reserve is another great addition to Terminal 2 and offers even more choice for passengers travelling this summer. We’ve listened closely to passenger feedback, and we know that the option of a premium bar, with great food and drinks on offer, is wanted and we think passengers are going to love the end result. We look forward to working with the SSP team to make this another flying success at Dublin Airport.”
The Reserve’s addition to SSP’s award-winning offer at Dublin Airport, having won a Moodie Award for its 30m digital screen at The Mezz in Terminal 2, follows several investments in 2025 to its portfolio of F&B outlets. In the first half of the year, the food travel experts have already upgraded popular bar kitchen concept The Garden Terrace and iconic baguette brand Upper Crust, with further investments planned as SSP continues to improve experiences and cater for every passenger need across both terminals.
The article New premium wine and food concept, The Reserve, lands at Dublin Airport with SSP first appeared in TravelDailyNews International.
Angus Clarke to leave Air France-KLM, effective August 31, 2025
Angus Clarke will step down as Chief Commercial Officer of Air France-KLM on August 31, 2025, to pursue a new opportunity.
The article Angus Clarke to leave Air France-KLM, effective August 31, 2025 first appeared in TravelDailyNews International.
Angus Clarke, Executive Vice President and Chief Commercial Officer of Air France-KLM, has advised the company that he will resign from his position, effective August 31, 2025. He is leaving with the intention of taking up a new position outside the company later in the year.
Benjamin Smith, CEO of Air France-KLM, said: “Angus indicated to me that he felt the time was right for him to take on a new challenge and that the areas for which he has been responsible over the past six years are in good shape for the next executive who will occupy the Chief Commercial Officer position.
Amongst many projects, I would like to personally thank Angus for his significant contribution to the transformation of the Air France-KLM fleet, with specific reference to his direct involvement in committing the Group to up to 99 widebody aircraft and close to 200 narrowbody aircraft. These orders form the backbone of the future fleet plans of Air France, KLM and Transavia.
Angus has also been highly active on many other projects including aircraft cabin redesign, network planning, Blue Skies Joint Venture modernization and most recently, the commitment to a new order-based passenger service system being Amadeus Nevio.
I wish Angus well in his future endeavors and thank him for his service to Air France-KLM.”
Angus Clarke said: “It has been a pleasure and an honor to work for one of the world’s leading airline groups and serve on its executive committee. I would also like to personally thank Ben for the opportunity to work alongside him at Air France-KLM for the past six years.”
The article Angus Clarke to leave Air France-KLM, effective August 31, 2025 first appeared in TravelDailyNews International.
Oceania Cruises debuts new Gérard Bertrand Food and Wine Pairing Experience
Oceania Cruises launches exclusive Gérard Bertrand Food and Wine Pairing lunch, offering immersive, French-inspired culinary experiences across its luxury fleet.
The article Oceania Cruises debuts new Gérard Bertrand Food and Wine Pairing Experience first appeared in TravelDailyNews International.
MIAMI – Oceania Cruises will unveil an exclusive Gérard Bertrand Food and Wine Pairing lunch, an immersive new signature experience designed to further elevate the brand’s renowned food and wine offerings.
Debuting aboard Oceania Allura during her highly anticipated inaugural voyage, which sets sail on July 18, 2025, the experience will also launch on Oceania Vista in September, and will be available aboard Oceania Marina and Oceania Riviera by 2026. The new experience is the latest addition to Oceania Cruises’ extensive collection of experiential offerings that educate and entertain, providing guests with even more ways to personalize their journeys at sea.
This indulgent, six-course lunch pairs delectable dishes with premium hand-picked Gérard Bertrand wines, showcasing the sustainable artistry and Art de Vivre for which the celebrated South of France winemaker is renowned. The thoughtfully curated menu invites guests to explore unique flavor profiles, regional varieties and pairings that bring food and wine together in extraordinary ways.
The new pairing experience, guided by Oceania Cruises’ expert chefs and sommeliers, offers an intimate, educational lunch in the line’s signature French restaurant, Jacques. It is available for up to 40 guests, on select days during each voyage.
Suited to connoisseurs and curious novices alike, the Gérard Bertrand Food and Wine Pairing experience transports guests to the sun-soaked vineyards of the South of France and exemplifies Oceania Cruises’ dedication to delivering hands-on, meaningful culinary experiences. Guests are introduced to the award-winning Gérard Bertrand wines, carefully crafted using organic and biodynamic practices and paired alongside exquisite dishes developed by Oceania Cruises’ culinary team.
“At Oceania Cruises, we are always looking for unique ways to inspire curiosity and create deeper connections through our onboard offerings,” said Jason Montague, Chief Luxury Officer at Oceania Cruises. “Our guests aren’t simply looking to enjoy exceptional food and wine. They want to explore, learn and personalize their luxury cruise vacation in meaningful ways. The new Gérard Bertrand experience is a perfect example of how we continue to expand our diverse collection of discovery-led offerings, allowing guests to connect with place, people and culture from a fresh perspective.”
Chef Alexis Quaretti, Executive Culinary Director at Oceania Cruises added, “Collaborating with Gérard Bertrand to craft this one-of-a-kind pairing menu has been an exciting opportunity to bring together culinary artistry and world-class French wines in a way that’s both inspiring and approachable. It is a beautiful addition to our wide range of pairing experiences and a true reflection of our commitment to serving The Finest Cuisine at Sea. From hands-on cooking classes at The Culinary Center to sommelier-led lunches, immersive beverage tastings and demonstrations, we are constantly evolving our culinary journeys to surprise, delight and inspire our luxury guests.”
A sample of the Gérard Bertrand Food and Wine Pairing menu includes:
Potato Fritter, “Sturia” Ossetra Caviar vodka-lime Chantilly
Pairing wine: Gérard Bertrand Cabrières ‘Clos du Temple’ Rosé, Languedoc-Roussillon, France
Venetian “Risotto” Riced Calamari Scallop, leeks, lemon segment
Pairing wine: Gérard Bertrand Château l’Hospitalet La Clape White Blend, Languedoc-Roussillon, France
Duck and Foie Gras Pate en Croute lemon condiment, pickled vegetables
Pairing wine: Gérard Bertrand Château l’Hospitalet La Clape Grand Vin, Syrah/Grenache/Mourvédre, Languedoc-Roussillon, France
Braised Beef Short Rib pressed potato cake, glazed carrot
Pairing wine: Gérard Bertrand Minervois La Livinière ‘Clos d’Ora’, Languedoc-Roussillon, France
Cervelle de Canuts Lyonnaise goat cheese spread, pumpernickel soil, radish
Pairing wine: Gérard Bertrand Kosmos 888 Red Blend, Languedoc-Roussillon, France
“Callebaut” Gold Chocolate Cake caramel and white chocolate mousse, hazelnut praline, gold leaf
Pairing wine: 1975 Les Vignerons de Maury ‘Maury’ Tuile Vieille Reserve, Languedoc-Roussillon, France
The new Gérard Bertrand Food and Wine Pairing experience joins Oceania Cruises’ extensive collection of exceptional food and wine pairing experiences, each featuring inventive menus and premium, often rare vintages hand-selected by Oceania Cruises’ talented chefs and sommeliers. These include:
The article Oceania Cruises debuts new Gérard Bertrand Food and Wine Pairing Experience first appeared in TravelDailyNews International.
Folio raises $14m. Series A to transform financial operations at hotels
Folio raises $14m. Series A to expand its AI-driven financial operations platform, streamlining procurement, invoicing, and payments for hotel profitability.
The article Folio raises $14m. Series A to transform financial operations at hotels first appeared in TravelDailyNews International.
Folio, the financial operations platform built for hospitality, announced a $14 million Series A, led by Thrive Capital and Construct Capital, with participation from Redseed VC and SciFi VC.
The capital will help Folio continue to power profitability at hotels and deliver even faster implementations. Folio’s modern procure-to-pay platform delivers increased profitability to hotels through their managed marketplace (Folio Buy), AI-powered invoice processing (Folio Bills), and streamlined payments (Folio Pay).
“At Folio, we’re financial technologists who love hotels,” said Kate Adamson, CEO and Co-Founder. “Our mission is to help hospitality thrive financially. By bringing properties, suppliers, and financial systems together in one place, hotel managers can more easily optimize spend.”
Since their public debut at industry technology conference HITEC 2024, where Folio won the E20X Judge’s Choice Award for top new startup, Folio has rapidly expanded. In just one year, the company has landed major contracts with leading hotel management companies and now powers purchasing across hundreds of hotels.
One such management company is HHM Hotels, which manages over 39,000 hotel rooms and $2BN in revenue across the United States and Canada. The company has a history of adopting new technology to drive operational savings and advantages for hotel owners.
HHM Hotels Chief Investment Officer, Shawn Tuli, reported, “Any new technology must deliver clear ROI – and Folio does just that. Beyond streamlining workflows and boosting productivity by bringing AI to Procure-to-Pay processes, Folio accelerates time-to-value through their seamless implementations. We’ve quickly seen more efficiencies and alignment for our operating teams.”
The founding team at Folio builds on decades of experience in financial technology, e-commerce, hospitality, and applied AI.
Dayna Grayson, Co-Founder and General Partner at Construct Capital, noted: “Kate and Al have built a team that knows how to turn messy, siloed data into intuitive workflows that solve real problems for hotels.”
Daniel Benjamin, Principal at Redseed VC, added: “With rising costs and mounting pressure on margins, the hospitality industry needs smarter tools. Folio delivers just that — long-overdue innovation that’s efficient, transparent, and built for operators.”
The article Folio raises $14m. Series A to transform financial operations at hotels first appeared in TravelDailyNews International.
Dominica welcomes new Caribbean Airlines flights enhancing connectivity
Dominica welcomes Caribbean Airlines’ expanded service to San Juan and increased Trinidad flights, enhancing regional connectivity and supporting tourism growth.
The article Dominica welcomes new Caribbean Airlines flights enhancing connectivity first appeared in TravelDailyNews International.
ROSEAU, DOMINICA – The Government of the Commonwealth of Dominica is elated by the announcement from Caribbean Airlines (CAL) to expand services in Dominica to include San Juan, Puerto Rico and increased frequency from Trinidad. This is the result of consistent collaboration with regional and international airline partners, including Caribbean Airlines, to enhance Dominica’s connectivity and visitor experience.
The schedule, jointly developed with Caribbean Airlines, re-establishes direct service between San Juan, Puerto Rico and Dominica, just one month after Silver Airways announced total cessation of operations. This new connection restores a critical link to the San Juan hub, providing smooth onward connections for both inbound and outbound travelers from the U.S. mainland and the wider Caribbean.
The new route offers an afternoon departure from San Juan at 4:00 p.m., allowing more time for inbound connecting passengers. The return leg departs Dominica at 10:00 a.m., a more comfortable travel window for residents and visitors, reducing the burden of early morning commutes and extended layovers in San Juan.
The new CAL schedule also improves direct connectivity with Trinidad, including increased service from Port of Spain. This has immediate benefits for passengers originating in Trinidad as well as those connecting from CAL’s flights out of JFK (New York) and Toronto, all key tourism source markets for Dominica.
With these changes:
“We are thrilled with this latest development by Caribbean Airlines, which reinforces the strong partnership between Dominica and the airline,” said Hon. Denise Charles-Pemberton, Dominica’s Minister for Tourism. “The rapid reinstatement of San Juan service and increased frequency via Trinidad are strategic improvements that respond directly to the needs of travelers, tour operators, and Dominican nationals abroad. This will help drive visitor arrivals, boost tourism spending, and support our broader air access goals as we prepare to transition to the international airport.”
The Government of Dominica remains committed to improving travel convenience and boosting sustainable tourism growth. This new development aligns with the island’s long-term vision of becoming a more accessible, desirable, and connected destination for regional and international travelers alike.
The article Dominica welcomes new Caribbean Airlines flights enhancing connectivity first appeared in TravelDailyNews International.
AIEA chose Eastwood Hall for Summer Gathering of Independent Event Agencies
The AIEA summer event is held at Eastwood Hall, bringing UK independent agency leaders together for networking, collaboration, and industry insight sharing.
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The Alliance of Independent Event Agencies (AIEA) has announced that its summer event takes place at Eastwood Hall, part of The Venues Collection, this July. The event is a key date in the calendar for independent agency leaders, offering members the chance to connect with over 60 different venues in the venue expo, and collaborate and share insights with other members in a relaxed and inspiring setting.
Eastwood Hall, located in Nottinghamshire, was selected for its central location, spacious grounds, and reputation for hosting outstanding business events. The venue will welcome agency leaders from across the UK for networking, knowledge sharing and summer socialising.
To make the most of the venue’s beautiful surroundings, the event will conclude with an informal evening BBQ held outdoors on the landscaped grounds, creating the perfect atmosphere for relaxed conversation and connection.
Sabine Edwards, AIEA Chair and Director of Pendleton Events, said: “Eastwood Hall is the perfect backdrop for our summer event. As independent agencies, we value relationships, flexibility, and creativity, and Eastwood Hall delivers on all fronts. The venue team has been incredibly accommodating, and we’re excited to bring our members together in such a vibrant and welcoming setting.”
Lizzie Harwood, Sales Director at Eastwood Hall, added: “We’re absolutely delighted to host the AIEA summer event. Supporting independent agencies is important to us, and we’re proud to be chosen as the venue where these industry leaders will gather to inspire and support one another. Our team is looking forward to delivering a fantastic experience for all attending.”
The AIEA summer event takes place today Friday 18th July and includes the AIEA Members Meeting, an exhibition of over 60 venues and suppliers, and the chance for members to unwind, connect and celebrate the power of independent thinking in the events industry.
The article AIEA chose Eastwood Hall for Summer Gathering of Independent Event Agencies first appeared in TravelDailyNews International.
The Highland Dallas unveils bold renovation and art-led redesign
The Highland Dallas reopens after a bold renovation by BAMO, blending modern design with local culture to redefine luxury hospitality in Dallas.
The article The Highland Dallas unveils bold renovation and art-led redesign first appeared in TravelDailyNews International.
DALLAS, TX – As the Dallas-Fort Worth hospitality landscape undergoes a new wave of transformation, The Highland Dallas has reemerged with a dramatic renovation that honors its roots while carving a bold, design-forward future. This highly anticipated refresh – led by acclaimed and award winning interior design firm BAMO, Inc. – reintroduces the hotel’s guestrooms, lobby, and public spaces with renewed creative energy and artistic depth. The Highland’s comeback marks more than a renovation – it reclaims the hotel’s pioneering identity as the very first property in Hilton’s Curio Collection worldwide. As the flagship of a now-global portfolio of distinctive, independently spirited hotels, The Highland helped define a brand built on individuality, authenticity, and immersive design rooted in local culture. This reintroduction is both a nod to its influential legacy and a confident step into the future – arriving at a pivotal moment as Dallas undergoes a luxury and lifestyle renaissance of its own.
“We wanted this renovation to reflect not just where Dallas is going, but what made The Highland so iconic to begin with,” said Dina VanderVeen (Marinelli), LEED AP, Project Designer at BAMO. “The result is a property that feels stylish but soulful, contemporary but rooted – a true reflection of the city’s creative pulse.”
Inspired by Dallas’ rich modernist architecture and cultural edge, the redesigned spaces fuse clean lines, organic textures, and sculptural details that feel at once contemporary and timeless.
In the lobby, guests are greeted by a handcrafted terracotta mural inspired by the Texas hillside and bluebonnets, a new grab-and-go marketplace and coffee bar infuse the space with energy
and community, and custom chandeliers made of hand-blown seeded glass – a nod to native Texas dandelions – that shimmer above layered, gallery-like seating vignettes.
Guestrooms have been reimagined as light-filled sanctuaries where modern simplicity meets Texas warmth. Natural materials, neutral palettes, and custom artwork evoke a sense of calm and quiet luxury, creating a space that feels personal, intentional, and transportive. The new interiors honor the hotel’s roots in Dallas culture while delivering refined, luxurious experiences for today’s modern traveler.
Knife Restaurant
Central to the redesign is a museum-worthy art program curated by Sweeney Art Advisory, which threads through every corner of the hotel. Works by leading contemporary artists – including Jim Zhou, Alicia LaChance, and Kimberly George – celebrate color, abstraction, and experimentation, all through the lens of Dallas’ creative identity. Whether it’s a bold composition in the lobby or a carefully placed piece in each guestroom, the art is not just decorative – it’s an extension of the hotel’s story and spirit.
Located in the heart of Dallas, The Highland Dallas has long been a cultural and design touchstone in the city. Its reinvention arrives at a moment when Dallas is redefining its luxury and lifestyle landscape – and the hotel is poised once again to lead the conversation. For travelers, locals, and tastemakers who crave authenticity over uniformity, The Highland offers something rare: a stay that tells a story, anchored in both style and soul.
For travelers who seek more than just a place to stay, The Highland Dallas is a true destination, where design tells a story, and every detail speaks to the city it calls home.
The article The Highland Dallas unveils bold renovation and art-led redesign first appeared in TravelDailyNews International.