Sponsorship

We provide exposure options such as event brochures, web listings, social media promotions, and requests for international distribution to enhance brand value on the global stage.

Sponsor Inquiry Download Deck

Definition

A competition to determine the world's best professional maître d'hôtel shall be held every four years.

“Top Skill is Luxury Art”

This profession, which leads the world of table artistry in palaces, hotels, and restaurants, aims to spread and elevate it worldwide alongside the spirit of peace. Luxury Art embodies hospitality and the spirit of omotenashi in every aspect: the guest service team, its refinement, and the products it handles.

Who is a Maître d’Hotel?

【Maître d'hôtel - Literal translation: Head of the hotel】
From the Middle Ages, this was the most prestigious profession within hospitality services, often referred to as the king's representative. In Europe, it was typically held by nobility, reaching its zenith during the Louis dynasty, which established table d'hôte (the art of dining) as a diplomatic tool. It is well known that César Ritz, who shaped the world's hotel style in the early 20th century, was a maître d'hôtel. Just as he was the hotel's general manager, the role inherently commands the entire hotel organization, akin to an orchestra conductor. In Asia, hospitality inherited from the imperial court was established during the Azuchi-Momoyama period through roles like the castle steward (jōshu) and the master of ceremonies (oribe). Azuchi Castle, built to serve as Asia's premier state guesthouse, employed such stewards to oversee reception and banqueting. Their status often included roles as daimyo or magistrates, and they also served as peace-keeping samurai, acting as diplomats to prevent conflicts.
Their responsibilities encompassed a wide range of duties: overseeing banquets, ceremonies, etiquette, knife rituals, tea ceremonies, horsemanship, archery, flower arrangement, tableware design, and architectural design.

In modern global service, roles like Chef de Cuisine (Head Chef), Chef de Sommelier (Head Sommelier), Chef de Rang (Head Waiter), Chef de Barman & Café (Head Bar/Café Manager), Chef de Réceptionniste (Head Receptionist), and Chef de Banquet (Head Banquet Manager) oversee the chef class. Consequently, owners often simultaneously held these roles for an extended period. In modern times, these specialists have diminished due to efficiency measures. In France, they are recognized as MOF (Meilleur Ouvrier de France, or Best Craftsman of France), becoming a legendary profession preserved only in certain circles.

Spectator Tickets

           Under preparation          

Buy Tickets Ticket Inquiry