Among IHG Hotels and Resorts’ most stylish collection of properties is Kimpton—a luxury boutique hotel brand known for its bold designs and experiences that capture its city’s local character. Each Kimpton is a unique adventure of its own. By the end of 2025, Malaysia’s first Kimpton—Kimpton Naluria Kuala Lumpur—is expected to open its doors within the financial nexus of the city, Tun Razak Exchange. At the helm of this highly anticipated debut is general manager Paul Cunningham, a seasoned hotelier who’s had three decades of experience spanning China to South Korea.
What sparked your interest in joining the hospitality industry?
I started in hospitality from day one. My parents were in the industry; the whole family is in the industry. My dad was in catering and hospitality. We hosted events and made sandwiches for the local scout hut. If he were busy, I’d go and help. I enjoy cooking. I trained as a chef, but I was more attracted to the front of house. I just wanted to connect with guests. That was my personality, so I trained at reception and housekeeping. Then I went to London in 1990, and I’ve been in the industry since then.
How do you want guests to feel staying at Kimpton Naluria Kuala Lumpur for the first time?
I want them to feel immersed, warm, and welcomed. I want them to feel that we’ve taken care of the things that matter to them. I want them to feel like they have been removed from their working day and brought into an environment where they can experience something different—an environment where they can feel at ease and want to come back.
Kimpton hotels around the world usually have their own local take on things. What’s a uniquely Kuala Lumpur touch that might surprise guests?
I’m excited about the uniforms. When the guests see them, they’re going to think, “Oh, that’s different.” There’s a modern twist to it. That’s one.
In terms of the amenities that we offer, our rooftop bar lounge is called Four Siblings. What we’ve done is woven in four Malaysian spices: cardamom, cinnamon, cloves, and star anise. Those four elements in Four Siblings will add a little touch that will be quite surprising. And in Tuai + Till restaurant, you’ll find some nice Peranakan decorations and Malaysian dishes.
If you were a guest at your own hotel, what would be your idea of a perfect day at Kimpton Naluria Kuala Lumpur?
I’m getting picked up at the airport. When I arrive at the hotel, it’s going to be nice, and they’ll know my name. I’ll be taken up to the Living Room (lobby) on the first floor. At the front desk, they’ll welcome me and recognise me as an IHG One member. I’ll have a little sip of something nice and cold, maybe something with gula melaka to feel like I’m in Malaysia. I’ll get a cold towel, then be whisked to my room when it’s ready.
I’ll turn on the TV to see what programmes are on. There’ll be a Spotify playlist that’s been made for me. There’ll also be a yoga session, a gym session, and a HIIT session [to participate in]. On Friday evening, there’s a DJ at the bar—maybe a little jazz, maybe a bit of hip hop—something that suits me.
Then I’ll head up to Four Siblings, go for a swim, and relax. Just vibes and a drink. I’ll get changed, then go downstairs to the Italian-American restaurant for dinner. I’ll have a Negroni, a glass of red wine, and try three dishes. Two friends will join me, and we’ll have fun. Then I’ll sleep—and wake up late.
What is your favourite Kimpton experience?
I haven’t had many, but I really enjoyed the Kimpton Kitalay in Koh Samui. That was a nice resort, just very relaxing and in a nice part of Koh Samui.
What is always in your hand luggage?
Mints, cables, plugs, and chargers.
Your favourite memory as a hotelier and a guest?
My favourite memory as a hotelier is the opening process of a hotel. It kind of belongs to you. I think it’s unique to be part of that. It’s the process of creation—you approach it from a personal standpoint. We talk about how to design the uniforms, what kind of chef we want to go for, which sort of media we should engage, how we get the culture right, make sure the music’s great, make sure the scent is right, etc. Those are the important things when creating an on-brand experience. Those are my most memorable times as a hotelier.
As a guest, I once went to Sardinia in Italy and stayed at a hotel called Hotel Cala di Volpe—probably one of the best hotels I’ve ever stayed in. It has a very storied history and a beautiful location.
What is always worth paying for?
Time. If I can pay for a service that gives me time back—where there’s someone who can recommend something for me or arrange an experience I don’t have to research myself. It’s also worth paying for experiences. I’d rather pay for an experience than a bag or a pair of shoes. Memories are important.
As a guest, what is your biggest hotel pet peeve and why?
When you go into a guest room and see cables hanging around? I hate that. And complicated light switches. The other thing is when they run out of food. When you go to the restaurant and you want something, and they say, “Sorry, we don’t have it.”
What job would you have if you weren’t running hotels?
It would be something in the music industry.
What has been your most valuable lesson in all your years as a hotelier?
It takes time to create the culture—the service culture. If you get the culture right at the beginning, success will follow. When you walk into a hotel, you can feel if there’s something right or something wrong. The way that the team treats you, the way that they look at you, the way you’re catered to. So, it’s about having the right leadership and setting the right culture from the very beginning.
