hertelier is an online media platform that inspires women in hospitality to pursue, navigate and nurture their careers at every stage. 

Meet Mr. March: Pan Pacific’s John Kelly leads with empathy and allyship—proving kindness and confidence can go hand in hand.

Reflecting on her decades in hotel operations, legend Valerie Ferguson shares the 5 biggest lessons she learned.

Dictionary.com’s Word of the Year is ‘Demure’—but at Hertelier, we say it’s time to ditch the quiet and vote for ‘Badass’ in 2025!

How do you know when the time is right to end a relationship? Columnist Nancy Mendelson unpacks...

From learning to make hot sauce to heating up commercial kitchens in Mexico, Spain and the US, Chef Paula Muñoz shares herstory. It's HOT!

Discover how we can use intuition while making decisions in a fast-paced environment with hotelier Jurana Thorburn.

Want to know how to handle rejection? Expert Kate Buhler shares her tips on how to deal with being passed over for promotions.

Who do you want to be a year from now? Find out how to set Mindset Goals for 2024, allowing you to focus on what you actually want.

A new program with Cornell University has Preferred Hotels preparing managers to rise through the ranks. We get the scoop!

An insight into Phocuswright's event showcasing the intersection of travel and technology. We meet the Female Founders in Hospitality.

Prof Ruth Gotian has spent her career studying high-achievers. She discovered one thing they have in common––a team of mentors.

What is the difference between a job, career or calling? And is hospitality yours? Columnist Nancy Mendelson unpacks.

Why do we keep doing this!? Columnist Nancy Mendelson unpacks why smart women ignore red flags.

New contributor Maria Navarro contemplates how hospitality has changed her outlook––very relatable!

For the first time in the 90+ year history of The Carlyle Hotel, a woman has been appointed managing director.

Louise Bang has worked her way up the ranks in sales with Marriott, she shares her story...and what GLEISURE is.

From waitress to cocktail creator, Paige shares her climb to become food & beverage manager at swanky five-star hotel, The Langham, Boston.

Having not been to a networking event––with real people (!)––in some time, I reflect on how I could have been more effective.

From a career on Wall Street to creating Bed Stuy's first Champagne brand, Marvina shares her start-up story.

A reader asks Nancy about the importance of shared values in the workplace.