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How to hack room service

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Published Jan 8, 2017

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New York - At Bloomberg Pursuits, we love to travel. And

we always want to make sure we’re doing it right. So we’re talking to

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globe-trotters in all of our luxury fields—food, wine, fashion, cars, real

estate—to learn about their high-end hacks, tips, and off-the-wall

experiences. These are the Distinguished Travel Hackers.

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Globetrotting chef and TV host Curtis Stone was born in

Australia but now lives in Los Angeles with his wife actress Lindsay Price

and their two sons. He doesn’t count his air miles but commutes worldwide to

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juggle his various businesses. Curtis is the chef-owner of Gwen and

Maude in L.A.—both named in homage to his different grandmothers—and

author of several cookbooks, including Good Food Good Life.

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 “All I know is that I fly to Australia at least

five times a year and I cross the United States around 20 times,” Stone laughs.

His newest TV show, Celebrity My Kitchen Rules, starts January 12 on

Fox.

Always pack a

suitcase full of dirty clothes.

I’m a strange packer because I pack all my dirty clothes

and have them cleaned when I get there. When you arrive at a place with a

suitcase full of clean clothes, they’re all wrinkled by the time you open the

suitcase, then you’ve got to stand there and iron them all anyway. So the first

thing I do when I check into a hotel is walk into my room and call housekeeping

and ask for laundry to be done. When I come back after a day’s work, you see

half a dozen perfectly pressed shirts, your jeans, and all your clothes

perfectly hung.

I remember early on in my relationship with my now-wife,

we went to the Turks & Caicos, and I was sitting on the balcony having a

cocktail while she was still unpacking. "Don't you have any stuff to put

away?" she asked me, and I said, "Babe, it’s all in the laundry, but

it’ll be back in a couple hours, ready and pressed to go."

Hack the room

service menu and stay healthy on the road.

After a big day’s work, it’s easy to be tempted into

eating poorly—and once you’ve ordered in your room, the likelihood of leaving

to do some exercise is low. To avoid temptation, I don’t even open the

room-service menu. I don’t want to see all the things that will tempt me, like

a burger or steak with French fries and Bordelaise sauce, which is more like

something you’d order when you’re out for dinner with your wife. I just call

down and ask what soup they have on, or if not, ask for a healthy salad, blah

blah, which will end up being very like something they have on the menu.

The signature Stone trick to finding the best restaurants

no one tells you about.

I’m in a fortunate position, because I’m friends with

other chefs—and I think it’s a good idea to Google, say, "Where do chefs

eat in Berlin?" when you’re doing research to have that in your back

pocket. But I chanced on a trick when I was in Amsterdam, and there was this

one restaurant where I really wanted to eat, but the only night I was available

they were closed for dinner. So my assistant e-mailed them and asked where the

chef would suggest we eat instead, and he recommended four or five incredible

places.

One of them, Bak, is one of my favourite restaurants in

the world—it’s maybe 15 minutes from the centre of town, on the third floor of

an abandoned commercial building, but it’s a gem. So you should hit up a

restaurant you know will be closed [for a reservation], and when they tell you

they’re shut, say, "Well, I wanted to come and dine with you—where else

would recommend I eat instead?"

Read also:  Travelling in Africa? Are you safe?

Always travel with

a bottle of fine Champagne.

When I’m traveling for pleasure, I usually take a nice

bottle of Champagne with me, packed in the centre of my checked suitcase and

wrapped in clothes (And no, I’ve never had it explode). It means you have

something nice to drink when you arrive—most mini bars are filled with pretty

average wine, so I’d rather drink something nicer. And they’re also often not

cold enough, so ask for an ice bucket to be sent up to your room straight away

when you check in, so whatever you fancy drinking from that mini bar, even if

it’s just a beer, you can drink really cold.

His fail-safe

financial fallback, courtesy of his father.

When I left Australia [to move to the UK for work], my

father gave me a couple of hundred dollars in American money as an emergency

fund and said, "No matter where you are, mate, that will always get you

where you need to be." I stuck it in a side pocket [of my wallet],

that little plastic folder, and 20 years later I still have it. Now it has

an emergency credit card, my old English driver’s license as ID, and some money

in a variety of different currencies. I’ve heard stories of people that got

stranded because they couldn’t prove who they were or pay for a taxi.

Whenever I’ve travelled to a place and ended up with 10

bucks in Canadian money or 10 quid, I stick it in there. And I never spent

those original American dollars until I got stuck in Austria once. I was in my

20s, traveling on $100 a day, and at the ATM, my card got declined. I had a day

and a half left and not a cent to my name. So I pulled the ripcord and went

with the emergency $200 my dad gave me.

Why you should

always talk to your seatmate on a plane.

I’m a talker, and I’ll especially talk to my fellow

passengers if I’m going somewhere new—maybe you’re sitting next to someone

who’s been doing business in that region for 10 years. Look, a lot of people

hate it, but as long as you’re polite and realize that the time to chitchat has

come to an end when someone picks up a set of headphones, it’s OK.

Read also:  Airbnb offers travel services in push to diversify

Just before we had our first son, I sat next to an older

guy on the way to New Zealand. We ended up speaking for 5 or 6 hours and

sharing a few scotches together, because he was an older guy, probably in his

70s, who told me his story about fatherhood. He had triplets at an older age—he

was over 50, because he was flying home for his daughter's 21st birthday—so

he was the most incredible resource for parenting. He gave me some of the best

advice on fatherhood I’ve ever been given, like sometimes, when you hear your

kid cry, if you turn around and there’s no blood, just turn right back and keep

on walking.

The best way to

sleep soundly on a plane, every single time.

Get on board tired. My dad always gets a full night of

sleep and wonders why he can’t sleep on a plane at 10 a.m. I stay up really

late and set my alarm so I’ve only had a few hours sleep before a long journey,

which helps so much.

When in Rome (or

Egypt), follow the $500 rule.

When I was a 22-year old kid, I was in Egypt with my

then-girlfriend, and we were at Tutankhamen’s tomb. It was something like 10

bucks extra to go in, and we’d been to so many other tombs we thought,

"What’s the point?" I look back and think, "Oh, you idiot, you

saved $10, but you didn’t go see the tomb of the most famous pharaoh in

history?"

So I keep some spare money for every trip—a $500

cushion—so I can always try to do something different, and spontaneous,

[compared with] whatever I could at home, whether it’s an unplanned meal

at a 3-star Michelin restaurant or a ticket to a beautiful opera house.

Try to hit

the Mediterranean in the winter.

You need to go to places in the off-season, because you

get a really interesting, different experience.

Take the Greek islands. I shot a Greek [language] pasta

sauce commercial on Mykonos one winter, and it was amazing—all the touristy

stuff was done. It turned into this village again, which was quite beautiful.

There was one bar where all the locals came out in the evening and stayed up

all night dancing and drinking—suddenly the place wasn’t full of English-speaking

tourists; it was a Greek village. I stayed longer past the shoot and even went

back again.

BLOOMBERG

 

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