hotelier of the year A trussed ceiling creates a dramatic backdrop at Clay, the all-day restaurant at the Ward and Gray-designed Wildflower Farms in Gardiner, New York At its most distilled, our content was about sharing knowledge that allowed people to live their best lives. That's a really beautiful thing. Biggest challenge for you today? Never repeating! We are a one-of-kind collection of 26 unique hotels, and I am so committ ed to that. We opened six hotels in the last 12 months and even the coff ee service in the room was 100 percent diff erent in all six. A non-standard-driven brand is where I thrive. Why do you love what you do? I am doing the one thing I inherently know how to do. It's a natural habitat where I feel completely fulfi lled. I get to wake up every day and drive the creation of places where people will make some of the most beautiful memories of their lives. I feel a real responsibility to that and love the creative process it takes to get there. hd The Springhouse circuit at the CCID-designed Stanly Ranch in Napa includes a commodious cedar sauna 028 Hear more from Kemper Hyers on HD's What I've Learned podcast at hospitalitydesign.com May/June 2023 hospitalitydesign.comhttp://www.hospitalitydesign.com http://www.hospitalitydesign.com