Luxury hotels as orchestrators in gastronomic destination development and management: the case of Borgo Egnazia and the Itria Valley

Purpose The aim of this paper is to uncover the main capabilities that a luxury hotel needs develop when functioning as orchestrator local gastronomic business ecosystem. Design/methodology/approach Given limited attention previous literature has placed on role hotels orchestrators in ecosystems, adopts qualitative approach, i.e. exploratory analysis single case study: Italian high-end Borgo Egnazia. Findings highlights developed by orchestrator: relational, combinative and promotional capabilities. Originality/value To best authors’ knowledge, among first studies explore what are needed company orchestrate destination builds its product service offerings upon food culture.