The New York Times and Park Hyatt hotels are teaming up on a new event series, "The New York Times Tastemasters," aimed at bringing together cultural trailblazers in a live conversation moderated by a New York Times journalist.
The series kicks off October 19 at the Park Hyatt New York with an event that pairs chef, restaurateur and food writer Yotam Ottolenghi with chief curator-at-large for the Museum of Modern Art (MoMA) and director of MoMA PS1 Klaus Biesenbach in a discussion moderated by New York Times Dining reporter Julia Moskin. Two more events will take place later this year in Paris and Tokyo.
Directly following the discussions, guests will be able to meet influencers and journalists at a special edition of the Park Hyatt Masters of Food and Wine experience, which will feature locally sourced and in-season menu pairings curated by Park Hyatt hotels and The Times.
A conversation at Park Hyatt Paris-Vendôme will take place on November 23 with owner and co-founder of the Paris fashion and style boutique Colette, Sarah Lerfel Andelaman, and gallerist Emmanuel Perrotin. The talk will be moderated by New York Times European Styles correspondentElizabeth Paton.
The final event for 2015 will take place at Park Hyatt Tokyo on December 2. It will feature Tomorrowland President, CEO, Founder and Designer Hiroyuki Sasaki and another TasteMaster in a discussion moderated by New York Times Tokyo correspondent Jonathan Soble.
Also as part of the collaboration, beginning October 26 there will be a digital extension of the TasteMasters conversations hosted on NYTimes.com/TasteMasters that will feature in-depth Q&A with additional masters of food, art and design from many locations around the world where Park Hyatt hotels are located. Guests at all Park Hyatt hotels will be able to view this sponsored content series through complimentary, unlimited access to NYTimes.com on any device connected to their hotel’s Wi-Fi beginning in November. This access will be available at all 36 Park Hyatt hotels through the spring of 2016.