Who We Are

Those who shape Rubybeachshores

A secluded resort and casino along the Mediterranean coast. Since 1978, with six rooms and a single conviction — that the finest hospitality is the sort you never have to call attention to.

Three chapters of our history

In the summer of 1978, two friends — a former hotelier and a chef — acquired a strip of shoreline and turned a private villa into a six-room inn. No investor deck, no marketing plan, no Instagram account. Just a notebook holding two principles: host fewer guests, but host them better than anyone else; and decline anything that is only "industry standard".

48 years on we count 200 keys, four restaurants, a Michelin star, one private gaming salons, a complete spa, and a guest book that steadily fills with the same families returning, season after season. The notebook remains. The two principles have not budged.

We remain in the hands of the same two families who founded the estate. We have never sold to a chain, never licensed the name, and never launched a second address — though the invitations arrive, frequently. Our reply is always the same: excel at one place.

What guides us

Genuine hospitality, no performance

The flowers are fresh because that is the standard. The robe is heavy because that is the standard. The work that counts is the work you never see.

Loyalty over turnover

The bellman greeting you at the door has been here longer than most of our suites. The head sommelier has served us for many years. We recruit with care and we keep people for life.

Regional before global

Our menu draws on what the coast provides, our cellar favours growers within four hours of the property, and our spa products come from a chemist who lives forty minutes away.

Quiet by intention

Adult-only, screen-free public spaces, gentle lighting throughout the day and a music programme designed to dissolve into the room. Loud is simple. Calm takes effort.

The team

Six of the people who steer the estate day to day. Their paths differ; their dedication to the standard does not. Behind them stands a 280-person team spanning operations, food, beverage, wellness, gaming, and concierge.

Theo Holloway
Managing Director

A career spanning decades in Europe's grandest luxury houses. Has led the estate since the early years and quietly defines the bar the rest of the team meets.

With us since 1978
Freya Moreau
Founding Partner

Directs food, beverage and the guest journey. A former Relais et Chateaux board member and the architect of the resort's unhurried service philosophy.

With us since 1978
Clara Marchetti
Executive Chef

Educated at Le Cordon Bleu, with stages in some of Europe's most celebrated kitchens. Secured the property its Michelin recognition.

With us since 1993
Adrian Ashford
Head Sommelier

Court of Master Sommeliers-certified, stewarding a cellar of several thousand bottles with a special fondness for old Burgundy and small-grower Champagne.

With us since 2000
Julien Castellan
Spa & Wellness Director

Schooled in Kyoto and Marrakech, and shaped the spa programme around the belief that rest is a discipline, not an indulgence.

With us since 1994
Anais Merrick
Gaming Director

Years on the floors of Europe's private salons. Designed ours around discretion, fair play, and a personal-host model that rival houses now emulate.

With us since 1982

By the numbers

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