Luxperience opened its doors to the anticipated 2015 luxury trade show where exhibitors and buyers gathered at the Australian Technology Park for the first day of appointments.
More than 30,000 meetings are set to take place over the three and half day event for luxury and high-end experiential travel specialists and suppliers from around the world.
Helen Logas, the Founder of Luxperience was excited to announce that this year’s trade show has another dimension – Events by Luxperience, a tailored program for MICE buyers and suppliers attending Luxperience.
To make the event experience smooth, each attendee’s appointment schedule can be accessed through the new LUXE Concierge App, which includes personal travel itineraries and a playful guide to Sydney’s hotspots.
As well as new tools, this year’s trade show has seen a huge growth in international participants, according to the Luxperience team.
Dimple Singh, Executive Director from Luxe India is excited to be at this year’s trade show since the Australian and New Zealand market is becoming an in increasingly important market for the luxury travel market in India.
“Last year’s event was great but this year is even better. This time I’ve seen a lot more decision makers, the people we would like to connect with”
Dimple Singh, Executive Director, Luxe India
For the first time, selected partners will be able to draw on LUXE’s meticulously curated and constantly updated travel content to deliver a cleverly customised, jointly branded app package directly to their clients’ mobile device.
“The LUXE Concierge app was developed to complement the travel agents”
Simon Westcott, CEO, LUXE City Guides
Jeremy Francis and Luke Mangan from Virgin Australia highlighted the food offerings on the upgraded A330 planes.
Not only will the business class passengers be able to enjoy Nespresso coffee onboard, they will also be treated to a classy restaurant-style menu developed by leading Australian chef, Luke Mangan.
“At 35,000 feet we lose 30% of our taste buds so we have made sure that the food on the menu is punchy when it comes to flavour”
Luke Mangan, Australian Chef
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