PHOTO: © THE JOSEPH, A LUXURY COLLECTION HOTEL, NASHVILLE
THE BASICS
Name: Xavier Moulin
Title: Managing director
Company, city: The Joseph, a Luxury Collection Hotel, Nashville; Nashville, Tennessee
First job: Operations support at private hunting grounds in the south of France, where I filled a range of roles from assisting the setup crew to caring for animals and serving breakfast.
A LITTLE BIT MORE
What actor would play you in a movie of your life?
People have told me I resemble a young John Travolta.
What would you be doing professionally if you weren’t in your current industry?
I would be a Formula 1 racecar driver.
What is your favorite book, movie or television show?
Ratatouille.
What historical figure, dead or alive, would you love to have dinner with?
Anthony Bourdain. He evolved from chef to global storyteller with a sharp wit and a thought-provoking view on life. His experiences, humor and curiosity about other cultures would make for a dinner filled with memorable stories, laughs and deep reflections — and of course, fantastic food.
THE BUSINESS
What is your most recent project, and what was the inspiration behind it?
Earlier this year we relaunched spring and summer rooftop pool programming inspired by Nashville’s lively spirit and local energy.
What is your favorite aspect of the job?
I love the variety a hotel offers: food and beverage, rooms, spa and more. Bringing those distinct disciplines together to create lasting memories and stories for guests is deeply rewarding.
What’s the biggest business risk you’ve ever taken?
I left a role overseeing seven properties as an area general manager in Los Angeles to return to hands-on operations as the hotelier managing a 25-casita resort in the Dominican Republic rainforest.
Who is someone you admire professionally in the travel industry?
I admire Arash Azarbarzin, principal and CEO at Highgate. I’ve had the privilege of working closely with him on developing three brands over the past 15 years.
AS A TRAVELER
Tell us about a travel nightmare:
Mediocre service at airports and on airlines can turn an exciting trip into a frustrating ordeal. Persistent delays, indifferent crews and the sense of being just another number wear on you. When that happens, the airport meal is usually overpriced and disappointing — a reminder that a stiff bourbon might be the only consolation. Neat. Make that a double.
Share a comical travel experience:
At a remarkable restaurant in Mexico I once sent a dish back. An intense French chef came to the table ready for confrontation, then discovered we were from the same small town in Provence. He sat with us, opened several bottles of wine, and by the end of the night we had resolved everything and gained a new friend.
What is your preferred method of travel — planes, trains, automobiles, cruise ships — and why?
Planes and automobiles. I enjoy both flying and driving, and each offers flexibility and different ways to experience a journey.
What has been the best example of customer service you’ve experienced during your travels?
Aman Resorts’ signature “Magic Service” stands out. Housekeeping refreshes rooms every time you step out, yet you never see the staff. The result feels effortless and seamless — an intricate, well-orchestrated operation that truly lives up to the name “magic.”