00:00As global tourism seeks to balance economic recovery, sustainability and meaning, a new model is emerging.
00:08That's what we're about to discover with Chameleon Blue from the Royal Monceau in Paris.
00:30Hello and welcome, Anik Niedner. Thank you so much for being with me today. You're the owner of Chameleon Blue. What is Chameleon Blue?
00:45Chameleon Blue is in Zanzibar. It's a hotel, it's a hostel, it's a restaurant, a swimming pool. It's in the south edge of Zanzibar. A special place.
00:58Okay, so you arrived in Zanzibar in 2021. Actually, what happened? Why did you start to build or to work with Chameleon Blue? What happened exactly? What's the history behind?
01:11Okay, so 2021, especially 2021, was COVID times and it was for me, it was a little bit, let's say, a break in my life.
01:19Because kids being, yes, being adult and so on, maybe finishing a job. And COVID times, so I went to Zanzibar because Zanzibar was kind of COVID rules free.
01:32And I spent there three months. And just by chance, it's just destiny, kind of.
01:37In Kizinkazi, I happened to meet Benjamin, a French guy, and he was looking for land. And after a few days, I just suggested him to buy the land with him.
01:50And so from there on, actually, it started from, yes, out of the blue.
01:56Wow, that's destiny.
01:58That's kind of destiny, yes.
02:00And taking risks also.
02:01It was a big risk at that time, but honestly, I didn't know it.
02:05So Chameleon Blue, it's a unique place on earth. It's a place to stay, a place for encounters. How can you explain that?
02:14I mean, once the company was created, I called it Zanzi Arts and Hotels. And this kind of spirit, also artistic spirit, I really want to put it also inside.
02:26Then I was also quite traveling a lot. And I had, and as a traveler, it's really so nice to meet people because people are traveling alone.
02:34And they are so happy to have these encounters and which will actually sometimes have an influence on how their life will go on. And this is also fascinating.
02:44True. So you made an artistic place. Can I say that? You have an artistic space, music, dance, yoga, even a recording studio. It's Chameleon.
02:56Yes. So one thing, it's also Chameleon. I would say it's a work, definitely a work in progress.
03:02And the name is also, I would say, chosen very well because Chameleon is changing.
03:09So, and the blue was chosen for the sea, which is close by, for the swimming pool.
03:17But then afterwards, I was thinking also, we are also having the blue node. And then actually also having another event called Blue Monday.
03:23And we can go on with all other colors and all other suggestions.
03:28So what happened on Blue Monday?
03:30Blue Monday? Yes. Blue Monday is actually, it's live music, but it's live music and it's jam session because I think it's so nice when people can participate.
03:38Because what often happening in hotels is we're having the show and we're having people watching.
03:46And here what I really want in all activities, at least most of activities for people who want to participate, that they are kind of part of the show.
03:55Yes.
03:56Yes.
03:57Even the staff?
03:58Actually, yes.
03:59Also the staff.
04:00So we're having, for instance, someone from the staff who's really a great singer also, by chance.
04:05That's just amazing.
04:06But people just, they love to dance and they love just to participate.
04:10So how do you choose the events you host?
04:13I mean, I'm a lot in contact with artists from Bagamoyo.
04:19Bagamoyo is a big, yes, art college in East Africa.
04:25And so many artists from Bagamoyo, Tanzania, are coming to Zanzibar.
04:31So, and then it's just a kind of contact and trying, yes.
04:35Yes.
04:36Trying to work with people who really have the right connection.
04:39A lot of mixed, you know, people from everywhere and…
04:43Yes.
04:44And then of course, also sometimes just the people not from Tanzania.
04:47Of course.
04:48Yes, sure.
04:49You also have a restaurant that is very special for you.
04:52I mean, I think a restaurant is important when people are meeting.
04:56A restaurant, a bar, so they can just hang out there actually the whole day.
05:01Because when the restaurant, if the restaurant is closed, they cannot.
05:04And for me, it's a, I chose a vegetarian fish restaurant.
05:09Fish, of course, because we're very close to the sea.
05:11And yes, I'm kind of vegetarian.
05:14So it was just obvious.
05:16And also with, of course, with some Tanzanian or African ingredients.
05:19So the chef cooks like, what kind of, I don't know, what dishes you can find there?
05:26Yes, but we also have, for instance, hummus or things like this.
05:29So it's not only…
05:31It's, let's say, international.
05:33And then we're having some Tanzanian ingredients and, of course, fish.
05:37And it's, again, a work in progress.
05:40I also imagine that sustainability is quite a challenge in Zanzibar, no?
05:45Yes.
05:46Let's say on the one hand, Zanzibar is not very developed yet,
05:51which is also a very good thing.
05:53So it's very authentic.
05:54Let's say there will be no freezers, a few fridges.
05:59So anyway, we don't have a lot of packaging.
06:03But on the other hand, we don't have a lot of electricity.
06:07So at Chameleon Blue, so we're having solar energy,
06:11which is really very, very important.
06:13Otherwise, electricity shortage for sure, electricity cuts.
06:17And yes, we don't have plastic bottles.
06:20We don't have also air conditioning.
06:22Fans are really just enough.
06:23And I started also to actually to clean Kizim Kazi.
06:28It's an organization called Kizim Kazi because, unfortunately, there is plastic around.
06:33But in Zanzibar, there are many initiatives also for upcycling, recycling, which you are joining.
06:40So this year you became the full owner of Chameleon Blue.
06:43What a change.
06:45Yes.
06:46Actually, that's very, very, very new.
06:49But honestly, I think we go in the same direction.
06:52And before I was not always there.
06:55And now I will be there more often.
06:57And also, yes, working with people will really have the same vibe.
07:00You know, I was going to ask you what makes this place different from all the others.
07:05But honestly, I think it's you.
07:07It's you and your vision and all your passions mixed.
07:10I absolutely need to say also something about this stuff, which is really this year, because in the beginning, maybe that's an important point.
07:18I never have been working in this field.
07:20I never had a restaurant, never had a hotel and never had an event place.
07:24So of course, I was just learning by doing and having the right people to work with is extremely important.
07:32And when they feel that we are really respected and being like a family, this also makes a difference.
07:38Yes.
07:39So if we want a family spirit.
07:40Yes.
07:41Definitely choose Chameleon Blue.
07:42They are definitely part of the spirit of Chameleon Blue.
07:44Yes.
07:45Thank you so much for being here today.
07:48With Chameleon Blue, you show that travel can be welcoming, creative.
07:53And sustainable.
07:55Thank you and see you soon on Forbes.fr.
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