a second renaissance | manifattura tabacchi, florence

Orville Peck has always had a flair for the theatrical. The Grammy-nominated singer—known for his ever-present mask, bold charisma, and sweeping songwriting—has created one of the most memorable artistic personas in recent memory, marrying soul-baring songwriting with an enigmatic image. Earlier this year, Peck shed his signature mask to take on a new dramatic role: as the Emcee in ‘Cabaret’, in which he made his Broadway debut. Peck’s performance as the Emcee generated glowing reviews over his 16-week run, marking an exciting new era for an artist who has already proven himself keen to evolve in both theatre and his own music. In November, Peck released a seven-track EP, ‘Appaloosa,’ that included an homage to the 1972 ‘Cabaret’ film, in a fitting signifier of his recent evolutions as a performer. 

Peck is now bringing that versatility to a collaboration with W Hotels, as the latest star of their ongoing “Hotel Tales” series. Just as Peck’s onstage persona invites audiences into a world of theatricality, grit, and romance, W Hotels’ immersive environments provide an ideal setting for individual expression and sweeping adventure. “Hotel Tales” has featured some of today’s most exciting creatives at W Hotels locations around the globe, and their collaboration with Peck places him at the recently transformed W Austin, in a playful short film that depicts him chasing a lost mask around the hotel. 

Schön! spoke to Peck about life on the road, his collaboration with W Hotels, and more. 

Over the years of touring, how has travelling inspired or influenced your music?

Having the opportunity to travel, tour, and experience new parts of the world has been instrumental to who I am as an artist. Each destination and experience on the road gives me a new perspective that I hold onto. Meeting people from all walks of life inspires me for my music and projects. There’s a rhythm I get into when travelling that feels a lot like music, always searching for the next inspiration. 

What drew you to this collaboration with W Hotels?

Hotels are fascinating, in-between spaces. You arrive, you settle, you move on – and for a moment, you’re part of something transient yet meaningful. W Hotels has an energy that’s alive, bold, and always evolving. It’s the kind of environment where stories take shape, and I wanted to be part of that.

The “Hotel Tales” series reflects how the W Hotels brand is constantly evolving. Have you found that different environments have inspired evolutions or new directions in your own work?

Yes, without a doubt. When I’m in a city like Austin, there’s this buzz – an energy and creativity that pushes me to try new things and take chances. Other times, being somewhere remote and quiet helps me slow down and reconnect, blocking out the outside noise. Your surroundings seep in whether you notice it or not, and those shifts find their way into the music.

Amidst your various projects and travelling, what steps do you take to maintain a sense of routine while on the move?

Touring can be chaotic, so I try to keep a few things constant. I like to travel with my journal, my film camera, and of course my masks. I try to carve out small moments for myself, like coffee in the morning at a shop that everyone loves or music to ground me. It’s easy to lose yourself on the road, so I rely on rituals that help me stay present, even in motion. 

What’s the first thing you do when you arrive at a hotel?

Even though the stay is temporary, I like to make the space my own. I’ll put on some music (the rooms at W Hotels always have an incredible sound system) and unpack. It’s about settling in and letting the room feel like a temporary home away from home for me. 

Where do you want to visit next?

I’ve got my eye on W New York – Union Square. It’s such an iconic property that’s been newly redesigned, and I like the idea of experiencing the brand’s roots in one of my favourite cities.

Learn more about W Hotels at w-hotels.marriott.com and check out more Hotel Tales on Instagram.

interview. Juliana Ogarrio

When Rimowa, the LVMH-owned leader in grooved aluminium luggage, decides to collaborate, they don’t mess around. They’ve joined forces with Robbe & Berking, a fifth-generation family silversmith from Flensburg so esteemed their handcrafted work is found on over half of the world’s 200 largest private yachts. This is a brand so obsessed with timeless craft, they even started their own shipyard in 2008 just to build classic wooden yachts.

Together, the two German titans have created the Rimowa X Robbe & Berking Cocktail Case, a limited-edition object of pure, functional luxury with a price tag of €4750.

The exterior is pure, unmistakable Rimowa: a durable, anodised and ribbed aluminium shell, crafted in the brand’s historic Cologne factory. Those iconic grooves, by the way, aren’t just for show; they were inspired by the corrugated metal skin of pioneering 1920s aircraft to add strength while keeping the case light. The case is finished with the signature leather handle, security lock and mirror-polished applications.

But it’s what’s inside that truly elevates it. A custom-made insert holds a trove of 90g silver-plated treasures, all meticulously handmade by Robbe & Berking’s artisans. The set includes a pair of heavy Belvedere tumblers, a cocktail shaker in a design only available in this set, a measuring cup and exclusively designed coasters. Even the Belvedere bar spoon and the two drinking straws were developed in special sizes, just for this project. A silver-care set is, naturally, also included.

This collaboration is a perfect alignment of two brands obsessed with “precision, material authenticity and timelessness.” 

This extremely limited object is available now at all Robbe & Berking stores and online, with a small number also available at Rimowa stores worldwide.

photography. courtesy of Rimowa
words. Gennaro Costanzo

Rhythms in Bali seem to hum beneath everything, whether it’s the sound of the ocean at the Seminyak shore, the crackle of incense. At Desa Potato Head, those rhythms become something tasteful. More than just a beach club, Potato Head is a living ecosystem and creative laboratory of art, music, design and sustainability. A local village where every detail, from the furniture to the cocktails, tells a story about Indonesia’s soul.

Tucked within this community sits Akademi, a small cocktail bar that feels more like an artist’s lab than a lounge. Where glassware is rescued and reborn, herbs are fermented and distilled, and each drink becomes a tasteful exploration of biodiversity.

At the helm is Bina Nuraga, a Balinese born mixologist who started behind a modest bar in Kuta and rose to lead Potato Head’s beverage R&D program. Bina’s philosophy is simple but profound: “Understand every single ingredient, and you’ll learn to love the cocktail itself.” He’s part scientist, part storyteller, a craftsman translating local fruits, ancient tonics and island traditions into contemporary experiences. From arak and jamu to exotic ingredients like salak and mace, his creations celebrate Indonesia’s complexity in its own way, always rooted in respect for the land and its people.

You’re running one of the most popular bars in Bali. How did your journey begin?
My career actually started in the kitchen. I was surrounded by loud, rough chefs and quickly realized this isn’t my world. I asked to move behind the bar, even though I didn’t know anything, just making juices at first. One day, someone asked me if I knew where Potato Head was. Back then, in 2011, there were only two beach clubs. I didn’t know it, so I Googled it, applied and not long after, I joined the team. The rest is history and I’m still here today.

What’s the most valuable lesson you’ve learned so far?
To really know the beverages. To make cocktails that speak to guests. When you mix flavors, spices, and stories in a glass and see someone sip until the last drop with a smile, that’s the best feeling.

You’ve mentioned storytelling through cocktails. How do you bring that to life?
When I joined the Akademi program, one of my first cocktails used soursop, a fruit not many people know or use. I mixed it with jackfruit and orange to create what became ‘Dream Sour.’ When I serve it, I tell guests it’s inspired by my dream of serving people at the bar and introducing them to our tropical fruits. It’s not just a drink, but it’s a piece of our culture.

Akademi collaborates with local producers. How important is that relationship?
It’s everything. We work closely with our own farm and visit often to see what’s growing. Outside of that, we partner only with organic suppliers. It keeps us connected to nature and reminds us that everything starts from the soil.

You often highlight arak and jamu on your menus. What makes these drinks so special to you?
Jamu feels like a blessing, it’s deeply rooted in our culture. It’s thick and bitter, and not everyone loves it in its original form, so we modernize it. We make herb and spice waters with cinnamon, cardamom, and lemongrass to balance it out. It’s all about trial and error and respecting tradition while giving it a new life.

Are there local ingredients you think deserve more global recognition?
Definitely. Mace is one – very aromatic, used mostly in medicine, but it has so much potential in cocktails. Then there’s salak or snakeskin fruit. Some guests think the “snakeskin” is real! It’s actually a crisp, tangy fruit that gives a beautiful layer of flavor. And mangosteen. I make bitters from its dried skin mixed with rosemary and salt, then add it to a margarita. I call it the Mangorita. Sweet, salty and true to Indonesia.

Where do you draw inspiration from outside the bar?
Everywhere. Nature, colors, happy accidents. Sometimes I decide to make a cocktail that’s all white, like the Cloudscape. I observe how people react to drinks, both guests and my team. My colleagues love reading fermentation and cocktail books from around the world, and we experiment together. It’s a cycle of learning and sharing.

How do you mentor young bartenders at Akademi?
We start with the classics where everyone must know the basics first. Then, I challenge them to create something new. But to break the rules, you have to know them well. We focus on hands-on learning rather than too much theory. The ingredients always change, and so do we. 

Nowadays, many mixologists build their presence on social media. How do you balance craft and self-promotion?
For me it’s about being present in real life. I’d rather people know me because of the cocktails I make and the experience they have here. That’s more meaningful.

What do you hope guests remember after having one of your cocktails at Potato Head?
I always want to leave something behind. Sometimes it’s a small cultural element, such as a wristband tied around the glass. It’s a little piece of Bali that goes home with them and a reminder that every drink here tells a story.

Discover more here.

photography. courtesy of Ola O. Smit
words. Dave Lantinga