Platform on hotel management, interior design and design in Flanders
With more than 40 years of experience in the hotel industry, Filip Boyen is undoubtedly an icon within the hospitality sector. From the kitchens of top restaurants to the boardrooms of global luxury brands, Boyen's journey is an inspiring story of dedication, innovation and passion for service.
Filip Boyen began his career as a commis chef in renowned restaurants in Belgium, France and England. There, he worked with legendary chef Joël Robuchon, among others. "Working in a Michelin kitchen teaches you discipline, respect and consistency," Boyen reflects.
But his journey began in an unexpected place. Even before he turned 18, Boyen decided to leave school, much to his father's disappointment. "My father said, 'You have to find work soon, because otherwise this will not go well,'" he said. He started with an apprenticeship in a butcher's shop in Genk, where he worked for two years. Although this did not turn out to be his ultimate vocation, this is where he learned the value of hard work and perseverance. His move to the restaurant sector was a turning point. Here he discovered his passion for quality and hospitality: "When I saw what it took to achieve excellence, I knew this was my path."
His impressive career took the Limburger all over the world. He started in Turkey, in Antalya on the southern coast of the Mediterranean, where he worked as food & beverage manager. He then went to South Africa, where he worked in Johannesburg at the iconic Carlton Hotel before moving on to Comoros as operations manager and later general manager. He then moved to Moscow, where he was involved in the opening of a luxury hotel, all during a challenging period in Russia.
After his time in Moscow, Boyen joined Orient Express Hotels. During his time in Bora Bora, Boyen faced the devastating force of a hurricane. Winds of 285 kilometres per hour dragged several bungalows off their poles, driving them into a lagoon. Some of the huts even ended up on the beach of a neighbouring resort. "The next morning, I got a call from the general manager of that hotel," Filip laughs. "He jokingly said to me: 'Filip, I have two of your bungalows on my beach.' I said, 'Why don't you leave them there? It would be an upgrade for your accommodation.'"
His work for Orient Express then took him to Peru, where he played a crucial role in the company's expansion. Boyen was involved in the opening of several hotels in Cusco, Lima and Machu Picchu. He also led an ambitious project to obtain a concession to develop a luxury train service. "We were dealing with old rail infrastructure and had to transform the whole operational model," he recalls. "And this did not always go smoothly. But I will always see Peru's unique cultural richness as one of the highlights of my career. The diversity of cultures and landscapes in Peru is breathtaking, and working with local teams taught me a lot about flexibility and respect for traditions. Not to mention the outstanding restaurants you find here."
Boyen then became CEO of Small Luxury Hotels of the World (SLH). Under his leadership, SLH grew into a network of more than 500 independent hotels in 80 countries. His philosophy: luxury is more than splendour. It's about personal and authentic experiences. At Forbes Travel Guide, where he became CEO in 2018, Boyen maintained the same philosophy. He describes Forbes as "not just a checklist for quality, but a culture of excellence". Under his leadership, training programmes were developed that focused on the human side of service. He explains that 75 per cent of Forbes' 800-plus standards focus on the emotional side of service: "It's about how you make your guests feel."
For Boyen, the distinction between good and great hotels is clear: "The difference is not in nice bathrooms or luxurious interiors - guests at luxury hotels often have it better at home." What matters is the emotional connection guests experience. He emphasises that loyalty comes from creating meaningful moments. A memorable example comes from his time at Forbes Travel Guide, where a hotel surprised a blind guest with a welcome letter in Braille, without the guest's indication: "Extraordinaire service is not about the physical luxury, it is the human connection that makes the difference."
To inspire your team to greatness, the key to success in hospitality lies in people-centred leadership, according to Boyen: "You can be the best channel manager, but without a motivated and inspired team, you are nowhere. It is paramount that you gain experience in all layers within a hotel organisation: from housekeeping to front office. It not only makes you more empathetic, but also a better leader." According to Boyen, leadership today is about respect, trust and transparency: "The time when, as a manager, you only gave orders is over. People want to understand why things are done and are looking for purpose and appreciation."
Despite a career full of successes, Filip Boyen continues to pursue new projects. One of his most ambitious initiatives is the development of the La Dolce Vita trains in Italy, a project that combines luxury, sustainability and culture. These trains are designed as a modern interpretation of the iconic Orient Express, while retaining classic Italian elegance. They offer 13 unique routes across Italy, ranging from the Alps in the north to the sunny coasts of Sicily, immersing travellers in a two-night, three-day experience.
"The La Dolce Vita trains are more than a means of transport," Boyen explains. "They are an ode to the Italian lifestyle, a combination of refined cuisine, design and hospitality." The project also has international ambitions. Boyen revealed that there are plans to expand the La Dolce Vita experience to locations such as Egypt, Uzbekistan, and Abu Dhabi. "Demand for luxury train travel is growing worldwide," he said. "People want comfort, but also a connection with the environment and culture. These trains offer exactly that."
In addition to his work on the La Dolce Vita trains, Filip Boyen is focusing on a large-scale project on the Albanian Riviera, an area he describes as a hidden gem on the Mediterranean. The project covers 220 hectares with 1.3 kilometres of pristine beach and will include four luxury brands, each with a resort hotel and between 150 and 200 private villas.
"The Albanian Riviera is still undiscovered by the general public, but that is precisely what makes it so special," Boyen says. He sees this as an opportunity to combine luxury with sustainability and respect for local culture. The development preserves the natural beauty of the area and uses architecture and technology in keeping with Albanian traditions. According to Boyen, the project will put the Albanian Riviera on the map as a luxury destination and contribute to the economic development of the region. "It is more than a resort; it is a vision for luxury tourism in an area rich in culture and nature."
Return to Belgium
"Recently, I returned to my home country," Boyen says. "I am extremely excited to be part of the unique project surrounding the opening of the Corinthia Grand Astoria Hotel. It is a special honour to work on what will undoubtedly become one of the best hotels in Europe. This project will add to the appeal of the vibrant and creative city of Brussels, making it an even more attractive destination for travellers worldwide. What makes this adventure extra special is that it brings me closer to my family. My mother, who is now 95, my three brothers and my sister - it's a joy to be able to see them more often now and spend more time together."
Learn from the best
Filip Boyen concludes with valuable advice for the new generation in hospitality:
Louwers Mediagroep
Domain the Deer
Hertsbergstraat 4
8020 Oostkamp, Belgium
© 1987 - 2025 Louwers Media Group.
