“It’s art really. That’s the only way to put it,” says Susan Terry. That’s high praise from the director of culinary operations for Hyatt Hotels and Resorts, speaking of the Turgla range of handmade glass dinnerware. With a lifetime of industry experience under her belt, Terry knows of what she speaks.
It was in her previous role as senior executive chef at the Grand Hyatt Washington that Terry discovered Turgla. Since then she’s become a fan of this durable and cost-effective tableware with its striking visual appeal. However, it was the “lack of hard sell” which first made Terry a fan. She met Turgla’s owner on location in D.C. During a photo shoot. Terry says, “the shot wasn’t coming together, so the photographer made a phone call. Next thing I know, Turgla’s there. They want to work with chefs.”
That attitude is the hallmark of Turgla’s customer service. If there are issues, “they want to understand how things happened so they can make it better.”
Impressed as she is by Turgla’s responsiveness and commitment to building good working relationships, it’s “first and foremost about the quality of the product,” says Terry. “It really sells itself.”—JT
Turgla serves a worldwide hotel clientele with an extensive range of custom decorative glass and porcelain dinnerware, featuring cutting-edge designs, high quality, and durability in its tableware portfolio. Turgla’s goal is to help hoteliers captivate guests and create unforgettable dining experiences. Smooth to the touch or rising in bursts to unexpected shapes and textures, each piece of Turgla’s dinnerware creations has its own unique direction, feel, and rhythm.
“It’s art really. That’s the only way to put it,” says Susan Terry. That’s high praise from the director of culinary operations for Hyatt Hotels and Resorts, speaking of the 
