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Djibouti Palace Kempinski
Djibouti Palace Logo
Djibouti, Africa
5 Stars and 5 Stripes
Extraordinary
November - 2007
5 Stars & 5 Stripes
Overall - 'Hotel & Service'
The Ultimate Award:
Seven Stars and Stripes®
We were scheduled to fly Hamburg, Germany - Paris, France (CDG) - destination Republic of Djibouti, Africa with the intention to visit the recently opened Djibouti Palace Kempinski, built on a strip of manmade reclaimed coastline. The international press studded Seven Stars an Stripes Award Presentation was announced to be attended by His Excellency Mr. Mohamed Dileita Mohamed, Prime Minister of Djibouti, all honorable ministers of his staff, ambassadors and consuls just as Air France went on strike. Make a long story short; we ended up flying Lufthansa to Charles De Gaulle from Hamburg, to find this major international European airport in turmoil and by sheer luck we ended up on one of the few planes allowed to leave that day on a non-stop business class seven-hour overnight flight with Air France to the capital city of Djibouti.
The capital city of Djibouti is located in the Republic of Djibouti, a small country in eastern Africa bordered by Eritrea in the north, Ethiopia in the west and south, and Somalia in the southeast. The remainder of the border is formed by the Red Sea and the Gulf of Aden. Djibouti, the size of Massachusetts USA, features almost two hundred miles of fascinating coastline with scattered plateaus and highlands. We landed relaxed and refreshed in the early morning hours of a beautiful, sunny and already quite warm day although we still couldn't believe that we actually made it.
Thorsten Buehrmann & Air France Business Class
Thorsten Buehrmann - L'Espace Affaires
Djibouti - Ambouli International Airport, relatively small in comparison (AF serves JIB once a week), granted us quick access to the semi public arrival hall where a well-dressed uniformed driver held up a highly polished golden sign, welcoming us new arrivals of the Kempinski Palace. This well-appreciated gesture makes us always feel at home and cared for, all over the world. Our driver inquired after our passports and took over the formal entrance into the republic for us. Here we met with Albert Stienissen one of the directors of the new Kempinski Palace. We all followed Albert to the shiny silver Mercedes limo, parked at the main entrance. As we sat down, we received cold towels on a silver tray to freshen up and then we were on our merry way. For the fist time in Djibouti, we watched with great interest people and localities. Djiboutian attire seems to evince the hot climate; some men wore a loosely wrapped outfit that went down to about the knee, along with a cotton robe over the shoulder, much like a Roman toga.
Djibouti Palace - Arrival: Thorsten Buehrmann & Bugra Berberoglu
Thorsten Buehrmann & Bugra Berberoglu - Please take a closer look
Many women wore longer skirts and brown seemed to be the traditional color. We saw donkeys on the streets carrying their load and cars fabricated in many different parts of the world. Many buildings seemed to be whitewashed, some Mediterranean style with green trees in the yards. Then we passed the bustling harbor area, founded as a seaport in 1888 by the Catalan Eloi Pino, today used not only for fishing, but for major international trade and as base for ferry service in the growing city, that is today home to over 400 000 people. After a relatively short ride we reached the gate to the place of a modern day 'One Thousand and One Nights'. Here the silhouette of this palace hotel against the blue sky, reflecting the colors of the ocean, set the mood for our stay. Away from the business district and shopping bazaars (traditional street markets selling local produce, arts and crafts), the dream palace is ideally located on Heron Bay, between the Red Sea and the Indian Ocean, in a peaceful setting on the beach, displaying palm trees and bougainvilleas.
Djibouti Palace - Lobby
Djibouti Palace - Lobby - Please take a closer look
We passed the flagpole, proudly displaying the colors of its republic, and elaborate fountains and finally we arrived at the main entrance of this precious hotel. As we entered the expansive golden entrance and walked through the polished marble lobby we were fascinated by its formal, enticing modern design and the magnitude of display cases with traditional art. It all seemed indeed a unique fusion of African and Arabic style. A softly ssplashing, sleek fountain drew our attention and the perfume of fleshly cut exotic flowers dramatically arranged in huge vases, filled the air with an abundance of tropical fragrances. The elevator emerged within split seconds, no sound, and no time to spare. My suite turned out to be, by any means, presidential accommodations; my Rimowa luggage had magically already arrived ahead of me, still untouched, waiting for my permission to be unpacked.
This luxurious hotel palace was build in record time of nine months and is managed by Kempinski, Europe's oldest luxury hotel group. It features 177 accommodations for now, a state-of-the-art conference and meeting center, a grand ballroom for over a thousand attendees, besides a multitude of indoor and outdoor leisure facilities. Looking around in my suite, the design style was directed by professionals who intended to portray its African traditions with a touch of Middle East giving it the overall feeling is modern, eloquent and comfortable sophistication. The fabrics are supporting the style with luxurious texture, accents of serene sand tones, delicate detailed woodwork, precious marble, exquisite glass works and soothing light. The view from the suite over the turquoise sea can only be described as breathtaking and one of a kind.
Djibouti Palace - View
Djibouti Palace - View - Please take a closer look
After I contacted my office in New York over LAN Internet service took a quick shower in the spacious, luxurious bath facilities. I quickly wiped the water off my body with a fluffy towel, neglecting my custom embroidered bathrobe and slipped right between the sheets on my way to heaven. I was gone within a split moment, and when I finally woke up after a two-hour power nap I was really hungry; little did I know that we were scheduled for a power brunch.
Djibouti Palace - Suite - Bedroom
Djibouti Palace - Suite - Bedroom - Please take a closer look
Seldom do we experience buffets of this magnitude as they really put a spin on our wildest culinary imaginations, and all of the food items were imported. The whole event proved to offer a wide array of selections, with something to please everyone. It is an adventure in eating specializing in a variety of international cuisines and featuring several eclectic African and Arabian specialties.
Djibouti Palace - Buffet
Djibouti Palace - Buffet - Please take a closer look
Edmund and I agree that the buffet cuisine was outstanding and for sure never boring, from a pickled Northern European Rollmops, to a mouthwatering Smoked Duck Breast Filet, to a prefect Pumpkin Soup, to cuts of carefully selected meats, prepared to each guest's liking. The restaurant offers a pleasant, inviting, modern atmosphere that is perfect for social gatherings, such as a power brunch. We then went back upstairs to get our bathrobes to spend some leisure time at the pool.
I managed to tear myself away from my presidential living accommodations and followed the call of the alluring outdoor water complex with an inviting, raised, endless view swimming pool and a swim-up bar. The well-designed infinity pool has been noted for its beautiful setting and it's size, the largest pool in Djibouti. It offers a magnificent sunset over the tiding ocean and is open until late, for a truly romantic, painting an ocean view that is subtly lit up at night. I unpacked my laptop and was talking to my office in New York over WiFi within minutes, while I sipped on a delicious exotic fruit drink, poolside and overlooking the now high tide sea.
Thorsten Buehrmann working at the Djibouti Palace Pool
Thorsten Buehrmann working at the Djibouti Palace Pool
We found the pool and bar service attentive and anticipating. This is a landmark pool setting, which is worth a visit not only for a swim, but also to watch the ever fascinating movement of the tide; besides it is a great gathering spot to meet people over a glass of champagne and witness the setting sun. We swam up to the pool bar, enjoyed the warm sweet waters caressing our skin and suntanned, while sipping our favorite fruit drinks.
Djibouti Palace - Pool Area at Night
Djibouti Palace - Pool Area at Night - Please take a closer look
Picture an Oktoberfest in Dibouti. We attended our very first evening at the palace an alfresco Oktoberfest with sauerkraut, frankfurters, the appropriate meats, mustards, freshly tapped golden beers and a multitude of international specialties that were utmost delicious, but had little to do with the historic Oktoberfest that is every year celebrated in September in Munich, Germany. The first Oktoberfest was celebrated in Munich October 10th, 1810 in honor of Prince Ludwig's marriage to Princess Therese von Sachsen-Hildburghausen and lasted for almost a week and they decided that such fabulous event should be held annually. In the following years, this 'anniversary celebration' was held every October, and eventually moved forward to September. Here in the desert, a five-piece band skipped the oomph-oomph and entertained the crowd with more eloquent tunes while everyone helped themselves for the elaborate selection of international and local cuisines, including sushi and an unlimited flow of fine champagnes, wines and juices - besides some great Bavarian beers.
Djibouti Palace - Diving
Djibouti Palace - Diving - Please take a closer look
Soon we called it a night; after all we were scheduled for a six am wake up call for an adventure not to be missed. October to February is the time where the whale sharks are gathering in the calm waters off Djibouti, an area known as the 'Devils Cauldron' and we were offered to visit with these gentle giants. Djibouti's coastline is an ideal place to watch, dive and swim with dolphins, whale sharks and their youngsters and I couldn't wait to be in close proximity to them. Before I went to bed that evening, I looked out of the panorama window and found the star glistening sky unbelievably clear.
After a deep and relaxing night's sleep in a fine bed, I woke up just in time for my wake-up call. A pleasant female voice announced the time of the day, the outside temperature and the beautiful weather and I was reminded once again that we were expected to leave to the harbor at a certain time. Since literarily ancient times, Djibouti has been a center for trading because of its ideal location between the Middle East and the east coast of Africa as it is placed at the crossroads of the Red Sea and Indian Ocean. Today the Port of Djibouti is one of the busiest ports on the African east coast, the place where we boarded a relatively small boat. Within half hour we arrived at a tiny island and here we picked up our diving equipment.
‘Tiny’ Island inspired our senses as well as the Robinson Crusoe instinct still hidden in all of us; surrounded by the purest of all crystal clear, turquoise, warm salt waters. 'Tiny' Island has been noted for its endless possibilities and though relatively undiscovered, it still exudes its local charm. The floating jetty allowed only smaller boats to anchor and it seemed that a bunch of small bungalows were expecting its occupying guests. A simpler life style is still here remaining, soon going to be changed.
 Diving: Luc Poirier & Thorsten Buehrmann
Diving: Luc Poirier & Thorsten Buehrmann - Please take a closer look
Our knowledgeable guide and diving instructor Luc Poirier not only escorted us but also assisted us with the choice of our diving equipment in a the small shop. One can also go fishing and reef snorkeling right off the beach or swim with the dolphins. This diving equipment was above average and very well maintained. As we loaded the tanks and wetsuits on the boat, we quickly got under way to meet the gentle giants of the sea. En route to swim with the whale sharks, a harmless plankton eating variety of shark, we got to see an abundance of other fascinating sea and bird life.
Djibouti Palace - Whale Shark
Djibouti Palace - Whale Shark - Please take a closer look
After a thirty minute pleasant ride, accompanied by playing dolphins, Luc stopped the boat and within minutes we got company. The huge shadow of a forty-plus foot giant appeared next to and under the boat, which emphasizes how small we were in comparison to these gigantic beings. My adrenaline was pumping as I flipped overhead into the amazingly warm, turquoise waters. The kind giants really seemed to enjoy the interaction with the curious people on the boat as well as us divers who visited them now in their own habitat. Edmund had decided not to join me as he felt that the huge mammal deserved to be photographed from above.
These amazing creatures, a 'threatened species', can be seen here year-round, however, they are most prevalent during the months of October through February. We followed the whale sharks into the deep blue to a depth of eighty feet and I felt that the bond between these creatures and me was strong. It was a profound emotional experience. From here we took off for lunch to meet up with a yacht, which was anchored close by at one of the precious calm coastal bays with a fine, white sandy ocean beach.
Here we were expected by Kai Zenner, a trainee of one of the Swiss Hotel Schools, who we must mention for his superb service. There was no one single aspect in regards to world class hospitality that this young man missed, considering that we were dangling here on a boat over the calm bay waters of Djibouti's coast, enjoying refreshing iced melon balls and then some. Kempinski is known for their knack for hiring the best hotel students from the best hotel schools in the world. On the way back to the palace, captain Luc insisted on visiting another dive spot, one that he felt we could not miss for the world and I am sure glad that we didn't.
Djibouti Palace - Diving: Edmund Buehrmann & Kai Zenner
Edmund Buehrmann & Kai Zenner - Please take a closer look
Once again we strapped on the scuba tanks and this time it was as if we had entered a huge aquarium with as many exotic fish and healthy coral reefs that exist on this planet. The myriad of colors and the intricate marine life sanctuaries in these reefs of Djibouti took my breath away. I completely lost track of reality, while my diving instructor Luc made sure that we stayed within a safe diving time frame. These fantastic dive areas feature some of the world's most beautiful fish and here you may visit the most exotic reefs on our planet. On this exiting excursion we were allowed to enjoy the lovely company of Miss Ming W. Teh who is Director of Spa & Business Development, and is in the process of establishing one of the world's finest spas here at the Djibouti Palace Kempinski. It was now time for all of us to return to the hotel and get ready for a fine dinner. Though my wife didn't accompany we on this trip, it would still take me some time to get ready.
Lac Assal Restaurant
Lac Assal Logo
Djibouti, Africa
5 Stars and 4 Stripes
Extraordinary - Merit
November - 2007
5 Stars & 4 Stripes
Overall - 'Cuisine & Service'
The Ultimate Award:
Seven Stars and Stripes®
“There is no place like Lac Assal to give you a calming and relaxing sensation, as if you were taking a virtual leave of the planet,” read the travel brochure. It was referring to this restaurant's namesake, Lac Assal the world's third largest salty lake a short 45-minute drive from the restaurant. But like the world-famous lake, this restaurant is also a place of peace and tranquility coupled with a measure of gastronomic allure that will be sure to whet the appetite.
It is an attractive setting featuring hand crafted artwork as decoration that works to create a cool habitat all the while peaking interest in what is next to come. Interesting wall objects contribute to the sense of the local cultural identity, which is easy to see also on the proud faces of the team members. A look around and you catch glimpses of fresh cut flowers, which have been carefully chosen to brighten up each table with their virtue of purity.
Thorsten Buehrmann & Ingo Graf
Thorsten Buehrmann & Ingo Graf
Restaurant Manager Ingo Graf greeted us as we approached the podium, welcoming us with his warm, genuine smile. An offer of cool perfumed cloth towels is presented and we relish their irresistible feeling on the skin and seductive scent of the rosewater. Our table has been arranged in the upper dining room and we enter amidst the sounds of softly playing background music. It is now up to Executive Chef Iain Joyce to pull out all the stops and present a sampling from what influences he has garnered in 15 years of experience in the Middle East, New Zealand and England.
Lac Assal - Cuisine It amazes us to see such cultural richness and luxury in the restaurant since we are told that each item, food and otherwise, must be flown in from the outside. As you can probably imagine this must take an awful lot of pre-planning and organization to pull it all together and have the resulting fine dining atmosphere. Our table is festooned with a beautiful red-yellow rose, as well as Schönwald porcelain dinnerware, with its timeless style and décor driven functionality. Next to the classical china, the table settings include Hepp silverware, for its symmetrical feel and opulence.
Our dining experience begins when bar manager Mr. Deepankar Barua sends over one of his favorite cocktails, the time-honored respectable Gin Martini Cocktail, age-old and enduring, but a masterpiece of simplicity. It was perfectly chilled, crisp with a hint of juniper berries and a citrus accent of curled lemon rind. In my eyes, this cocktail lives for the tropics! Hostess Kadyia now introduces us to our server, Ms. Deka who immediately begins to pamper us with her determined scurrying about the table. It's amazing what a sincere smile can do for the adventure in the art of eating.
Chef Iain sends out an Apple Leek Soup to brighten up our review and we relish in the incredible depth of flavor and freshness savoring the little bits of sweet-tart apple pieces. We are immediately aware at the great lengths that one must go through to produce the fine level of quality and creativity required to keep this restaurant at the forefront of culinary credibility. The satisfying soup selection is followed by Beef Salad with Tomato, Balsamic and Caramelized Onion of perfect temperature and texture. The quality of the meat and deftness of its preparation disguises the hard work of procurement, production and assembly of this special arrangement. It was fittingly paired with KWV 2006 Chenin Blanc, South Africa, offering plenty of ripe fruit flavors and residual sugar, with very intense aromas of tropical fruits and spice. Lac Assal Cuisine
Next up, Chef Iain presented Tuna and Scallop Carpaccio with Lemon Grass Vinaigrette, with melt in your mouth slivers of whiter than white mollusk and thinly portioned wafers of garnet red medallions of tuna. The accent of Thai inspired lemon grass lent its pungent herbal flavor to the otherwise understated essence of the seafood. To compliment this delicate course, a bottle of Schloss Reinhartshausen Riesling 2005, Rheingau Germany, an unmistakable dry style Riesling with delicate spice, hints of yellow fruits and plenty of citrus notes. An intermezzo of Lemon Sorbet was served to cleanse the palate without any hint of ice crystals, velvety smooth. This came paired with Kempinski Sekt Extra Dry, a satisfying bubbly from the very same world-class vineyards in Germany owned by the Kempinski Group.
Lac Assal Cuisine So far we agreed that everything was running better than expected although after meeting with Chef Iain we became familiar with his terrific dedication to perfection and pursuit of originality. He now presented us with Bread Wrapped Australian Lamb, Potato and Pumpkin Ravioli, Honey Garlic Jus, an inspired interpretation of a formidable fare. Small layers of delicate tasty raviolis and foamy garlic jus lay the foundation for this venerable creation. A rose pink color for the lamb indicated the perfect cooking and serving temperature for the best template of its flavor. The addition of the breading as wrapping worked well to hold in the moisture and flavor profile so that each bite was a kaleidoscope of changing savory patterns.
This entrée had to be paired with an exceptional wine that wouldn't overpower but would deliver the necessary support to accentuate and highlight it. Chateau Ksara Réserve du Couvent, Lebanon comes from a country with a rich winemaking heritage, but not so wide and acclaim. It is aged in oak casks giving it a certain elegance with a lingering delicacy. It is a superbly balanced dark ruby red wine made from a blend of Cabernet Sauvignon, Syrah and Carignan varietals making it perfect for the lamb preparation.
After putting the finishing touches on our main course it seemed appropriate to rest and nurture the remarkable wine for a while before moving on. Our server Deka gave that needed space as she quietly cleared the remnants of our meal. A double espresso was in the order of the day, while Chef Iain presented us with a masterpiece of culinary fabrication. Double Chocolate Brownie with Coconut Ice looked to us like a Michelangelo inspired tower bursting with edible ornamentation of rich and creamy deep dark chocolate. This in turn was comforted by a bottle of Moët & Chandon Burt Imperial, a velvety smooth bubbling mousse of straw yellow champagne.
Thorsten Buehrmann & Iain Joyce
Thorsten Buehrmann & Iain Joyce
A fitting end to a lovely culinary journey! Our respect and admiration go out to Executive Chef Iain Joyce, of New Zeeland. He is a highly motivated professional, who received his Hotel Chef’s Diploma in Great Britain from ‘Bournemouth and Poole’. The creative young chef, who worked as Executive Sous Chef at the Madinat Jumeirah in Dubai, U.E.A. for several years, took over the leading man position at the Djibouti Palace Kempinski recently and his team is already receiving international recognition under his leadership. We are delighted with his creative style and believe in a promising future.
Lac Assal Award-Hand-Out
2007 Lac Assal - Seven Stars and Stripes - Award-Hand-Out - Please take a closer look
After dinner we all met at the Grand Barara, a chill out cigar lounge with live performers. The lounge overlooks tropical palms and the Red Sea, which makes a perfect setting for cocktails at sunset or a digestive after dinner and we stopped for a nightcap. Edmund ordered “some kind of a cocktail with Grappa” and our knowledgeable bartender, Mr. Deepankar Barua, created a drink of Grappa, Vodka, Passion Puree and some secret ingredients all combined and served in a Martini glass; this was one of the finest Grappa cocktails Edmund ever had. Deepankar worked in various positions and as bartender at the Burj Al Arab in Dubai. A small live band was entertaining the crowd, playing some of the internationally celebrated, unforgettable hit songs, besides a good mixture of music and rhythm to dance. It is an ideal place to meet and converse with well-rounded, well-traveled, affluent people, in a casual atmosphere.
Djibouti Palace - Bar
Djibouti Palace - Bar - Please take a closer look
After a fabulous evening I was really longing for my bathrobe. As I opened the door to my suite, I was greeted with the relaxing sounds of the entertainment system, chill-out music designed to relax the spirit and it sure did the trick. The turn down service had left some gourmet chocolates on my nightstand and I nipped on them, as if I didn't have enough by now; they were delicious. From the bathroom came the lovely scent of roses and sure enough the bathtub was filled with tempting warm water with floating rose pedals and I found Molten Brown amenities on the vanity. I turned off the lights and stepped into the tub, while the ocean shimmered in the white moonlight.
Djibouti Palace - Lac Assal Excursion
Djibouti Palace - Lac Assal Excursion - Please take a closer look
I woke up to what would be the beginning of another exciting day. It turned out that a very interesting excursion was waiting for us, a trip to the close-by Lake Assal, the lowest point in Africa at 155 meter below sea level. A huge Lincoln Navigator SUV and its well-dressed driver was expecting us at the main entrance of which only two of these powerful vehicles exist in the country; one is chauffeuring the President of Djibouti. We arrived at our destination after an hour ride through the wild coastal landscape of a land that has very little resources but enormous potential in regards to its tourism development.
We stopped at an overlook where we admired the turquoise waters of the ocean bay and recognized a few small islands relatively close to the coastline. We took in little refreshments in the form of iced watermelon slices with prociutto, small Danishes and strong, hot Arabian coffee. We discovered a few wild camels roaming and coming from a world where we see camels only in zoos, this was quite an interesting experience. And there it was, a lake of salt and water as blue as the sky above. It is ten times saltier than the ocean and is the most saline body of water in the world.
Lake Assal sits at the top of the Great Rift Valley in the Danakil Desert where summer temperatures sometimes reach over 50°C and are accompanied by strong drying winds. There are no streams flowing out of the lake. The lake is surrounded by a glistening white plain, which was once covered by its salty waters. I wanted to try the warm, inviting waters and as I walked with my sandals into the shallows, it was as if I was stepping into a bathtub that had been prepared with mineral salt to replenish and rejuvenate. I floated out on the water, and as hard as I tried, I was not able to stay below the surface.
Djibouti Palace - Lac Assal Excursion
Djibouti Palace - Lac Assal Excursion - Please take a closer look
Facts: Lake Asal (also Lake Assal) is a crater lake in central Djibouti, located at the southern border of the Tadjoura Region, touching the Dikhil Region. It measures 10 by 7 km and covers an area of 54 km². The main depth is 7.4 meters, which makes a water volume of 400 million m³. It is surrounded by a salt pan (extending west and mainly northwest), which is still mined, the salt is being transported by caravan to Ethiopia. Lake Asal is the most saline body of water on earth, more than the Dead Sea. The sources of the lake are subsurface springs, which are fed by the Gulf of Tadjoura (Golfe de Tadjoura), the eastern extension of the Gulf of Aden, specifically the nearly closed-off bay Ghoubet Kharab, about 10 km southeast of the lake.
Thorsten Buehrmann & Bugra Berberoglu
Thorsten Buehrmann & Bugra Berberoglu
After our return, we freshened up and got dressed for the upcoming award presentation and met in the lobby with the well-dressed hotel manger Bugra. Bugra is fluent in Spanish, French, English and Turkish and hospitality is his passion, strong management skills and team play are undeniably his strength. He received the Entrepreneur of the Year Award, annually presented by Kempinski Hotels S.A., in 2005.
To get centered for the day, Bugra rides his Harley Davidson in the early morning out into the desert and meditates. This hands-on hotel manager welcomed his Excellency Mr. Mohamed Dileita Mohamed, Prime Minister of Djibouti, all the honorable ministers of his staff, ambassadors and consuls with great ease and eloquence during his introduction speech at the award ceremony in the grand ball room.
The Seven Stars and Stripes Award presentation and celebration at the grand ballroom was a spectacular soiree, covered by the international press. Diplomats, ambassadors and consuls, as well as Djibouti's high society, witnessed when his Excellency Mr. Mohamed Dileita Mohamed, Prime Minister of Djibouti, Prime Minister of Djibouti accepted the Seven Stars and Stripes Award on behalf of the Djibouti Palace Kempinski and handed it to the Kempinski management, represented by Bugra Berberoglu and his staff. As Reuters, BBC and many regional and local TV station cameras were rolling, a huge applause supported this well-appreciated gesture.
Bugra Berberoglu & Mohamed Dileita Mohamed & Thorsten Buehrmann
His Excellency Mohamed Dileita Mohamed
   Bugra Berberoglu Thorsten Buehrmann
The official ceremony was attended by most of the proud management and staff members that were available that evening. The press described an invitation to the award party as 'a validation of Djibouti's society status.' Now in its 1st year, the bash already garnered a reputation for drawing a seasoned crowd of an interesting mix of writers, politicians, legends, money people and of course, celebrities. The tourism minister, Directeur Général Mohamed Abdillahi Waiss of the Office National du Tourisme de Djibouti expressed his pride and pointed out the potential that the country sees with its affiliation with the world wide renowned Kempinski group and the overall development of the countries tourism expansion. He received his Masters Degree in Business Administration in Europe (UK) and continued to earn many certificates in different fields, all related to the hotel industry.
Djibouti Palace - Award-Hand-Out
Djibouti Palace - Award-Hand-Out - Please take a closer look
by Thorsten & Edmund Buehrmann

Editor: John Lomitola

Editor-in-Chief: Ingrid Lemme
© 2007 ~ Seven Stars and Stripes, Inc.


 
 
 
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Although the above information was accurate at the time of publication, it can change without notice. Please be sure to confirm all pertinent information with the companies in question before planning your trip.


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