Sweet harmony— Global


With its artfully mismatched interiors, Manhattan’s NoMad hotel is combining character with comfort. Be it in the products they sell or the type of aroma wafting from the kitchens, a sense of discovery is key.

Andrew Zobler, Jacques Garcia, NoMad Hotel

“I think of myself as more of a producer than a director,” says Andrew Zobler, CEO of the Sydell Group, while standing in the NoMad Hotel that his team is opening this month. “I want to create a business based on collaboration. It’s not about me, it’s about the people around me and bringing great talents together.”

The 168-room hotel is a few blocks north of Manhattan’s Madison Square Park – in the heart of the newly branded NoMad district. Zobler is pragmatic about the draw held by a fashionable location. “I try to be restrained about my opinions…


Daniel Humm & Will Guidara

NoMad restaurant

Chef Daniel Humm and restaurateur Will Guidara have spent the last five years turning Eleven Madison Park into one of New York’s best restaurants. While dining there takes over three hours for a tasting menu, guests at the NoMad will be able to order à la carte or from a shorter, five-course tasting menu. In the bar, too, food has been conveniently designed to be bitesize. “The food is going to be our food but with fewer steps,” says Humm. “Because we might have a guest staying for a week at the hotel, there will be more time to make the experience special. We can be more creative in areas such as breakfast, room service and a late night menu. But the food will have the same inspiration as at Eleven Madison Park – we’re not working with a different palate.”


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