Our Story

The faces behind Oasisridge

A discreet resort and casino along the Mediterranean coast. Since 1977, with six rooms and a single conviction — that true hospitality never needs announcing.

Three chapters of our history

In the summer of 1977, two friends — one a former hotelier, the other a chef — acquired a strip of shoreline and turned a private villa into a six-room guesthouse. No pitch deck, no brand strategy, no social feed. Just a notebook holding two rules: look after fewer guests better than anyone else; and never settle for what passes as "industry standard".

Forty-nine years on we count 200 keys, three restaurants, a Michelin star, two private gaming salons, a full spa, and a guest book that quietly fills with the same families returning, season after season. The notebook remains. The two rules have not budged.

Ownership still rests with the two founding families. We have never sold to a chain, never licensed the name, and never opened a second address — though the question comes up regularly. Our answer is always the same: master one place.

What guides us

Hospitality without performance

Fresh flowers because that is right. A weighty robe because that is right. The work that counts is the work you never see.

Continuity over turnover

The bellman at the entrance has been here longer than most of our suites. The head sommelier has served for many years. We recruit carefully and keep people for life.

Local over global

Our kitchen follows what the coast delivers, our cellar favours growers within four hours of the estate, and our spa products come from a chemist forty minutes down the road.

Quiet by intention

Adults only, screen-free public areas, gentle light at every hour and a music programme designed to dissolve into the space. Noise is easy. Stillness takes effort.

The team

Six of the leaders who steer the property daily. Their paths differ; their devotion to the standard does not. Behind them stands a 280-person crew across operations, food, beverage, wellness, gaming, and concierge.

Marco Albright
Managing Director

Decades in Europe's finest luxury houses. Has guided the property since the early years and quietly defines the bar the rest of the team meets.

Joined 1977
Freya Delacroix
Founding Partner

Oversees food, beverage and the guest journey. Former Relais et Chateaux board member and architect of the resort's unhurried service ethos.

Joined 1977
Henrik Fontaine
Executive Chef

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

Joined 1981
Julien Devereux
Head Sommelier

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

Joined 1982
Clara Amaro
Spa & Wellness Director

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

Joined 1985
Nadia Castellan
Gaming Director

Years on the floors of Europe's private salons. Built ours on discretion, fair play, and a personal-host model rivals now imitate.

Joined 1995

By the numbers

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