The luxury hotel in Kea has been under construction for years, and thousands of stories accompany its journey through time, most of them figments of the imagination of those who have watched the construction sometimes progress and sometimes stagnate. Can this island accommodate these visitors?
Is Kea ready, from an island with particular amenities, to join the list of destinations that appeal to the elite of global travellers? The arrival of Jerome Colson in Greece as general manager of One & Only Kea Island was the informal yet resounding answer. A hotel with exceptional potential was born on the island. A destination enters the global market dynamically with a single move. It is a sensational resort.
-Before we talk about the hotel, I would like to start from the beginning.You`re a hotelier by choice.How did this journey begin?
I was born and raised in Belgium in a family that loved food and good wine. My folks loved to travel with the magical red Michelin booklet as a guide; at first, there was a fascination in how I experienced it all without understanding precisely what it was about; however, a little later, I understood what it meant and its gravity. When I was 15, we were in Singapore for the first time in luxury hotels; I saw the difference in the service, facilities and experiences they offered. That`s when the idea of becoming a Chef was born. My first thought was to leave school to join a culinary school.
My family agreed that I would finish school first, and then I could study whatever I really wanted to.It was time to walk through the doors of the hotel school in Strasbourg.
The occasion was a general manager in a hotel in Singapore that does not exist today. The building is home to one of the world`s major luxury hotel names. This gentleman had started out as a chef. I found his career path impressive, and so I wanted to take the same path.
- And that`s how the journey began.Would you like to share the highlights of the trip?
Of course, I wasn`t doing poorly in the kitchen, but my teachers encouraged me to go into management; they realised I had what it takes for such a position. They pushed me to go into F&B. After France, it was England and London. I started working as a busboy in a fine dining-restaurant. My English could have been better. I had to start somewhere. Everything went well, and I worked my way up. As a restaurant manager, my next stop was the USA and the Ritz Carlton. For 6 years, I was in different positions, with a lot of demands and a lot of effort. It was time for Asia, China, andShanghai. In 2007, as Director of F&B in a hotel with a vast operation, there was a period when we did events for 12000 people for the HSBC Golf tournament.
Shortly afterwards, the family and the kids came along, and we decided to slow down a bit and leave the city hotels behind. That`s how I found myself in Bali, and the Ayana resort with my family after 10 years with the Ritz Carlton. From there, I went to Mauritius and did my first project with One & Only as a hotel manager. Bahrain followed this, Maldives as General Manager, andMalaysia, where Covid found me. Something new. There, I realised many things, and the decision was made to return to Europe. I found this opportunity in Greece, a country I had visited with great history, culture, excellent living conditions, and hospitality for my family and me. So, this country has been our home for two and a half years now. To live in a Mediterranean country with such a strong connection to history, great food, andexperiencing the traditions of living so close to the natural environment is incredible.
If I`m not mistaken, you have spent a lot of time getting to know the country by visiting different parts of it.
In the two years of preparing the hotel, I was able to do that, and I was able to spend time first of all in Kea, to live in the rhythms of the island, and discover Greece. The islands, the Peloponnese, Zagoria. The biodiversity and diversity of the landscape are unique. They impress me on every getaway.
- Do you have a favourite destination?
Zagoria is definitely exceptional. The landscape, food, routes, pictures, and stories are spectacular.
-Let`s go to Kea. You already mentioned that you had the time, energy, and desire to get to know the island.
Usually, on every opening, we spend time on the hotel and, of course, the destination. At Kea, we managed to build relationships with its people. To get to know them, to listen to them, andto see the island through their experiences and stories. We created a campaign called "The Secrets of Kea" five stories that can be found on our website. John the diver, George and Geraldine the beekeepers, Petroulla the archaeologist, stories that one can experience if one decides to when visiting us. You can visit the archaeological sites, dive on the seabed and see the wreck of the Titanic`s sister ship and two other shipwrecks.
- Has this relationship worked?
I will say that you now see similar campaigns in other One & Onlys around the world. In terms of the island itself and its people, we have built excellent relationships now. We welcomed them to the hotel, and they saw it first, which they appreciated.
- How One & Only guests received the hotel in terms of facilities and location.In a possibly unknown destination until recently.
They were speechless. Impressed. Precisely because they didn`t know the destination. Something new: It is next to the airport, 15 minutes by helicopter, and an hour if you come by boat from Lavrio. You arrive in a place so pristine and isolated but simultaneously close to a city like Athens. You swim in crystal blue waters from your villa. Because of the difference in altitude, you have a unique view. No picture can do justice to the magnitude of the beauty. We are proud to have something so unique not only in Greece but also in Europe. 63 one and two-bedroom villas on 650 acres with sea views. All this creates a strong sense of awe in every visitor.
- As far as the island is concerned, what is your image?
The island needs to create and maintain proper infrastructure like many other islands. However, this island has not been altered over time, and it is a conscious choice to be here. We are with the residents on this. The character of the island must not be altered in the slightest. That is why this investment has been made with just 63 keys. These 120 or so residents are coming to discover the island. Our cars drive on the island`s roads and take visitors to various places to help them discover its secrets. Its beaches, taverns, and trails introduce them to extraordinary experiences.
- In the next phase of the project`s development, the villas for sale are also coming up.
In the next few years, the private houses will be ready, which can be bought and made available to us when not inhabited or used. So, as we grow our business, we will be able to add two three—to six-bedroom villas as an option for hotel residents—38 villas gradually over the next few years. This will help us to meet the demand, which I believe will grow.
- What is it about this particular One & Only that you find compared to any other?
The experience of staying in the villas, the orientation, the views, the interiors and exteriors all border on perfection. There are75 square meters of indoor space plus two outdoor terraces, one with a private pool and a second with a lounge and outdoor fireplace. Internationally acclaimed architect John Heah has thought out and designed everything in impressive detail. The buildings and exteriors have been constructed and landscaped so that they are perfectly integrated into the environment.
Another element that contributes to the overall experience is the bay that hosts the beach club, a point of outstanding natural beauty that one can also reach through the well-known paths of Kea. We have taken care to maintain the path that connects Pisses Beach with Vroskopos, and we will continue with other trails so that the visitors of the island can enjoy these magical locations.
-At One & Only Kea Island, I have two spots that I would really like to visit often: the breakfast garden and the speakeasy cigar lounge "Incognito." I would like feedback on their concept and creation.
There are not many places on the planet where you can be on a lush rock with uninterrupted views and enjoy your breakfast; it is indeed a unique place. You can be there every day and observe something completely different with a strong sense of where you are. As for the bar, after dinner, many customers choose it for a last drink and a cigar. It is a small private space that creates a sense of cosiness that seems to be the perfect end of the day.
- What nationality are the majority of your guests?
United States of America and the United Kingdom, there was no shortage of Greeks with impressive comments who became our ambassadors.
- Do you accept external customers?What services can your guests who are not staying at the hotel enjoy?
Certainly food. Atria is a Mediterranean restaurant focusing on Greek cuisine and excellent service. Bond Beach, Bar Cosmos has a genuinely unique sunset that now welcomes an impressive number of guests daily. Also, our Spa is ready to welcome by appointment anyone who is in the mood or even needs to relax and unwind through a comprehensive programme of treatments.
- What can we expect for the summer of 2025?
We plan to develop wellness tourism further to create everything needed to lengthen the season. Our pillars are wellness and sustainability, ways to coexist with the environment, embrace it, and enjoy it without harming it.
- How do you see that there are two One & Only so close to each other in a short time?
Excellent. Athens is an international destination with everything a modern city has to offer and more. Next to it, Kea is the ultimate haven for relaxation. The hotels complement each other, and guests enjoy it.
- How would you comment on the country`s hotel scene?
What is happening is what Greece needs. It is entering dynamically and establishing itself as an international luxury tourist destination, with all the top brands having a noticeable presence.
Login or register to join the conversation