Ensana Fürstenhof in Bad Griesbach, Bavaria, has officially reopened following extensive modernisation, bringing a refreshed hospitality and wellness experience to Germany's Lower Bavaria region. The historic hotel has been upgraded with 148 redesigned rooms and a refurbished 4,500-square-metre spa area, marking Ensana Hotels' expansion into the German market.

The reopening ceremony was attended by General Manager Ralf Müller and Frank Halmos, CEO of Ensana Hotels, who welcomed invited guests. The event also brought together Bad Griesbach Mayor Jürgen Fundke and Deputy District Administrator Cornelia Wasner-Sommer. The renovation has repositioned Ensana Fürstenhof as a destination for wellness, relaxation and hospitality, combining modern facilities with the region's natural thermal resources. The next phase of the hotel's development will introduce dedicated medical facilities, scheduled to open in early 2027.

The hotel's refurbished spa is a key part of its offering, featuring two indoor swimming pools and an outdoor thermal-water pool, alongside two whirlpools, saunas, a steam room and a salt grotto. Spacious relaxation areas and an outdoor sunbathing space covering approximately 1,000 square metres provide additional facilities for guests. Ensana Fürstenhof's wellness concept combines natural healing resources, medical expertise and hospitality.

A central feature is the fluoride-containing sodium hydrogen carbonate chloride thermal water sourced from Bad Griesbach's therapeutic springs. The planned medical facilities will expand the hotel's wellness offering with personalised programmes focused on areas including musculoskeletal health, stress reduction and holistic wellbeing. The new services are scheduled to be introduced in early 2027.

Beyond its spa facilities, Ensana Fürstenhof offers culinary experiences and a programme of activities throughout the year. Seasonal dining events, regular brunches and live music form part of the hotel's plans to attract visitors beyond traditional wellness stays. On 15 November 2026, the hotel will host its traditional Martinmas goose lunch from 12 noon to 1:30 PM. Guests can also enjoy a relaxed brunch every second Sunday from 11 AM to 1:30 PM. Live music performances featuring a changing line-up of artists are scheduled every Wednesday and Saturday from 8 PM to 10:30 PM, adding to the hotel's entertainment offerings.

Located in Lower Bavaria's spa triangle, Ensana Fürstenhof also offers access to outdoor activities and sporting experiences. Golf enthusiasts can visit the nearby golf resort, which features ten courses spread across 476 hectares, making it one of the region's attractions for visitors seeking an active holiday. The hotel's location allows guests to combine outdoor pursuits with thermal spa experiences and relaxation. This combination supports its positioning as a destination for both wellness-focused stays and leisure travel.

With its renovated rooms, expanded spa facilities, dining experiences and planned medical services, Ensana Fürstenhof is preparing to develop its offering further. The reopening marks a new phase for the historic property as Ensana strengthens its presence in Germany's wellness and hospitality market.

Varel Singapore, a Tribute Portfolio Hotel, has appointed Agnes Cheng as General Manager, bringing more than 20 years of hospitality experience across luxury, upscale and boutique hotels in Singapore. In her new role, she will oversee the hotel's operations, commercial strategy and financial performance, with a focus on guest satisfaction and business growth.

Agnes has held senior positions at several established hospitality groups, including Naumi Hotels, Millennium & Copthorne Hotels, Far East Hospitality and The Ascott Limited. Her experience covers hotel operations, sales and marketing, revenue optimisation, food and beverage (F&B) management and strategic partnerships.

Before joining Varel Singapore, Agnes served as General Manager of Naumi Hotel Singapore, where she managed hotel operations, commercial performance and financial performance while overseeing the Rang Mahal restaurant. During her tenure, she led operational improvements and major asset enhancement initiatives, including restaurant refurbishment and enhancements to the hotel's façade.

Under her leadership, Naumi Hotel Singapore received the Best Boutique Hotel accolade at the TTG Travel Awards in both 2025 and 2026. The hotel also received the Tripadvisor Travellers' Choice Best of the Best Award 2026 during her tenure.

Agnes also brings experience in hotel openings, having played key roles in the launches of Citadines Connect City Centre Singapore, Bay Hotel Singapore and Grand Park Orchard. Across these appointments, she developed new business opportunities, built long-term client relationships and guided sales teams towards achieving revenue targets.

Known for her hands-on and collaborative management approach, Agnes places importance on team development, operational efficiency and service quality. Her leadership approach focuses on empowering employees, creating a positive working environment and maintaining consistent service standards while supporting business performance.

Fluent in English, Mandarin and Cantonese, Agnes brings a combination of operational knowledge, commercial expertise and experience across different hotel brands to her new role at Varel Singapore. As General Manager, she will focus on building on the hotel's existing foundation, strengthening guest satisfaction and supporting its continued growth in Singapore's hospitality market.

The Hari Singapore has appointed award-winning chef Aaron Tan as its Director of Culinary ahead of the hotel's opening in early 2027. Bringing more than 25 years of experience across hotels, fine-dining restaurants and international events, Tan will lead the hotel's food and beverage operations, including four restaurants and bars, banqueting and in-room dining.

Tan will focus on delivering quality food with flavour at the centre, supported by thoughtful presentation and a strong kitchen team. From breakfast and dining experiences to in-room service, he aims to create a consistent culinary identity across the hotel.

“Aaron has a deep respect for tradition, but he’s never afraid to bring something new to the table,” said General Manager Andreas Kraemer. “Just as importantly, he wants to grow cooks, not just menus. I can’t think of a better person to shape dining at The Hari Singapore.”

Sharing his approach to food, Tan said, “Singapore diners know good food, and they can tell when something is real. For me, food has to look good and taste even better, with flavour always first. I don’t expect to win anyone over with one dish. We will earn their trust plate by plate, visit by visit. My philosophy has always been simple: cook with heart, and never forget your roots.”

Tan joins The Hari Singapore from Frasers House, a Luxury Collection Hotel, formerly InterContinental Singapore, where he has served as Executive Sous Chef and Executive Chinese Chef since 2019. During his tenure, he strengthened the profile of its Cantonese restaurant, Man Fu Yuan, through refined cooking and culinary collaborations.

In 2025, Tan introduced the Manchu-Han Imperial Feast to Singapore for the first time, working with Master Chef Qi Jinzhu after 14 months of preparation. In 2026, he also led a four-hands culinary collaboration with Lily’s at The Ritz-Carlton, Bangkok.

His culinary journey began in Singapore, where he developed his skills under Hong Kong master chefs before expanding his experience across Western, Asian and fusion cuisines. He later held senior positions at Conrad Centennial Singapore, Fairmont Singapore and Hotel Vagabond. He was also one of three chefs responsible for the Singapore Pavilion at the Shanghai World Expo 2010.

Tan's achievements include winning the 2016 Lee Kum Kee International Young Chef Chinese Culinary Challenge in Hong Kong, where he represented Singapore against 42 chefs from 13 countries. He has also led Singapore teams to medals at the World Championship Chef competitions and won Gold at the Souchu International Cooking Competition in Beijing.

Beyond the kitchen, Tan serves as Vice President of the Society of Chinese Cuisine Chefs (Singapore), where he mentors emerging culinary professionals. With his experience in Cantonese cuisine, international culinary collaborations and team development, Tan will lead the dining programme at The Hari Singapore as the hotel prepares to welcome guests in early 2027.