The Woodward Hotel will open in Spring 2021, on the side of Lake Geneva.
After the announced opening of three Kempinski hotels in the Swiss canton of Obwald, it is now the turn of luxury hotel group Oetker Collection to expand in Switzerland and open a new hotel in Geneva.
Oetker Collection
Oetker Collection is a multinational subsidiary of the Oetker group, originally specialised in baking products. In fact, it is August Oetker who invented baking powder back in 1891. Hospitality diversification began in 1923 with the Brenner’s Park-Hotel & Spa in Baden-Baden, south-western Germany.
Today, the Collection runs 9 hotels – among which Le Bristol Paris, the Hôtel du Cap-Eden-Roc Hotel, L’Apogée Courchevel and the Château Saint-Martin & Spa, all four French palaces. In addition to the suites and private villas offered within the hotels, the Oetker Collection also manages a portfolio of private estates: The Masterpiece Estates by Oetker Collection.
The Woodward Hotel
Opening in Spring 2021, the Woodward Hotel will be the tenth hotel of the Collection.
The guests will be welcomed on the Wilson quay, with panoramic view on Geneva’s harbour and the Mont Blanc in the background. The historic building, which was built by French architect François Durel in 1901, is about to be renovated under the supervision of Parisian designer Pierre-Yves Rochon.
The Woodward will do its utmost to convey a certain Hôtel particulier kind of atmosphere, with a capacity of 26 suites taken care of by some 150 staff members – with 21 of the suites to have a direct view on Lake Geneva. Guests will also enjoy a 1,200 sqm spa with a 21 meters long pool, fitness area and a wellness centre by Guerlain.
In addition, the German group will have two catering points. L’Atelier by Joël Robuchon, with a theatrical 36-seat round setting, overseen by Executive Chef Olivier Jean, who was awarder one Michelin Star in his Taipei restaurant. The second restaurant is Le Jardinier, run by Chef Alain Verzeroli who will export his concept of restaurant in Geneva after sheer successes in New York and Miami. The latter will offer its patrons dishes where vegetables play the main part, with various gluten-free, vegan and dairy-free choices.
