From Brussels to Bucharest, Corinthia Hotels is redefining what modern luxury looks like, guided by Corporate Executive Chef Miguel Teixeira and his “less is more” approach to hospitality.

In our latest magazine interview, Miguel shares how Corinthia is moving away from crowded buffets toward a calmer, more intentional style of service, where form, flow, and quality take centre stage. “We’re moving away from the big, crowded buffets,” he explains. “What we want now is minimalist, elegant presentation—less noise, more focus.”

This philosophy has inspired a new generation of Corinthia properties, from the boutique-scale elegance of Bucharest to the refined intimacy of Brussels. Across each, Craster’s modular systems help teams create elevated presentations that flex seamlessly from breakfast to spa, suite, or event. “The flexibility is one of Craster’s biggest advantages,” says Teixeira. “We can combine the same pieces in different situations—risers, boxes, trays—it all connects.”

Beyond aesthetics, the partnership reflects a shared commitment to sustainability and long-lasting design. Smaller, smarter setups reduce waste without compromising guest experience, while durable systems (like trolleys still in use six years later) quietly reinforce quality as a lasting value.

At its heart, Corinthia’s evolution is not about removing abundance, but redefining it. As Miguel puts it, “It’s about quality over quantity—and having the right tools to bring that to life.”

Read the full interview with Miguel Teixeira in our new magazine to explore how Corinthia and Craster are shaping the next chapter of luxury hospitality.