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The Hotelier Edit: Filip De Ryck, Commercial Director
Can you tell me about your journey into hospitality and how you arrived at your current role?
I worked for a large hotel chain for three years before joining this hotel in October 2025. I was drawn to it because the market is evolving, with more guests seeking boutique and smaller hotels rather than large chains. Personally, I also prefer smaller properties, as the service is more personal and there is a closer connection between staff and guests.
This hotel is known for its charm and character. How do you protect that identity?
It begins with the team and the partners we choose to work with. Ultimately, it comes down to the service we deliver and the people behind it.
How do you ensure the guest experience is consistently high quality?
From the moment guests arrive, the hotel offers a cosy and intimate atmosphere. We want them to feel at home, a true home away from home.
Brussels has a strong cultural and creative scene. How does the city influence what you do?
Brussels is highly international, as the capital of the European Union, so we welcome a wide variety of guests.
We tailor each experience depending on what guests are looking for. Some visit for shopping, others for local experiences such as chocolate or culture. Our aim is to offer something for everyone.
What are the biggest challenges and opportunities at the moment?
One of the main challenges in Belgium is that locals do not naturally visit hotels for drinks or dining. In cities like London, this is very common, but it is less so here.
How are you addressing that?
We focus on partnerships and recognisable brands to attract people. We also actively engage with nearby businesses and offices, encouraging them to visit for lunch or drinks.
As a relatively new presence, what challenges do you see?
Visibility is a key challenge. The hotel is quite private, so awareness is still growing. The focus is on increasing exposure.
Are you focusing on social media?
Yes, alongside social media we are investing in events and collaborations. Increasing visibility across multiple channels is essential.
How do you keep your team motivated throughout the year?
We make a point of sharing positive guest feedback and regularly thanking the team. Recognition and appreciation go a long way.
In larger hotel groups, staff can sometimes feel like numbers, whereas here it feels much more like a family.
Would you say that is a key difference from larger hotel groups?
Yes, absolutely. In bigger chains, it is easy to feel like just a number. Here, the environment is far more personal.
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