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Kempinski Hotels in Slovakia regarded as most attractive employer in the industry

Kempinski Hotels in Slovakia regarded as most attractive employer in the industry

Bratislava, March 24, 2015 - Also in 2015, the Kempinski hotels in the Slovak Republic became the winners in the hotel category of Trend magazine's rating - TREND TOP Restaurants and Hotels 2015. Grand Hotel Kempinski High Tatras in Štrbské pleso, together with Kempinski Hotel River Park in Bratislava, became the best hotels in the Slovak Republic when they attained the highest score among rated accommodation facilities.

Chefs and sommeliers from both of these most luxurious hotels in Slovakia achieved success as well. Chef Bjoern Juhnke from the River Bank Restaurant at Kempinski Hotel River Park Bratislava and the only Slovak chefs in the Kempinski network – Tomáš Tejbus and Jozef Breza from the Tatras Grand Hotel were awarded places on the list of the top 20 best chefs. Sommeliers Rastislav Šuták from Bratislava Kempinski Hotel and Matúš Hamara from the Tatras Hotel were awarded too. In regards to the Trend Top awards, Kathrin Noll, general manager of Grand Hotel Kempinski High Tatras, said, “A huge success for our hotel is that our chef Tomáš Tejbus became one of the top chefs in the Slovak Republic for the first time.”

The new general manager of Bratislava Kempinski Hotel River Park Rudolf Križan accepted the awards and said, “Of course, the repeated high rating of our services means a commitment to the future to us. We will do our best to always bring something new for our hotel guests, something that will increase their comfort during their stay at our hotel even more.”

This year, TREND made a significant change to the rating system and the rating became simpler. The 200-point scale was replaced by a 20-point one that’s been used for example by the second best known guide in the world, the French Gault Millau. The criteria did not change with restaurants: the emphasis is still on the quality of food, service, environment and also the quality-to-price ratio. With hotels, the emphasis is on service, equipment and furnishing and on the quality-to-price-ratio too.

The TREND evaluators visited the hotels and restaurants between June 2014 and March 2015, and as in the previous year, the rating was done through mystery shopping, i.e. anonymous visits. In total, more than 200 restaurants and hotels were rated. The results were announced during the Horeca Management TREND conference held on 18-19 March in the Diplomat Hotel in Dudince.

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