Chef residency

A short stint by a guest chef working in another hotel or restaurant's kitchen, typically 1 to 4 weeks, with a signature menu for the run. Unlike a pop-up, the guest chef uses the host's existing kitchen and team, designs a special menu, then leaves. The format started at gastronomy events in the 1990s (Madrid Fusion, Identità Golose) and became standard at palace hotels after 2010. Plaza Athénée hosts four to six residencies a year, Mandarin Oriental Bangkok up to twelve. The residency is a cross-marketing tool: the host hotel borrows the visiting chef's reputation, the visiting chef reaches the host's clientele, and neither directly competes with the other.