Gioconda Scott grew up roaming the grounds of Trasierra, the soulful Andalusian hideaway outside of Sevilla that her mother transformed from a family home into a creative retreat and one of Spain’s most beloved hotels. Last year, Gioconda—a cook and creative director who trained with Francis Mallmann in Uruguay and at Kamal Mouzawak’s Tawlet in Beirut—re-created a similar sense of magic at Al Moudira in Luxor. Invited by owner Florian Amereller to open a farm-to-table restaurant on the hotel’s lush grounds, she arrived from Spain with her three young children, who spent their days home-schooling, then riding camels, helping in the kitchen, visiting the occasional ancient temple or tomb, and learning from resident artisans. Meanwhile, she transformed a leafy corner of the property into an enchanting sanctuary called Moudira Farm Kitchen—complete with a wood-fired oven inspired by her Mallmann days and ingredients sourced from the on-site farm—where I had the good fortune to dine when I was there last March. For our first “Hotel Kid” column—inspired by real-world Eloises we’ve met and love—I asked Gioconda about how growing up in a hotel shaped her, bringing her kids to Al Moudira for a year, and why raising curious travelers begins with imagination.
What was your favorite thing about growing up in a hotel?
It was always fun being tied into doing jobs and being part of the team. Setting tables, helping with flowers and in the kitchen.
Least favorite thing?
Not being allowed to run freely all over the house once it became a hotel.
Where did you actually spend the most time as a child in the hotel?
Before it was a hotel, the place always had some element in construction that would often double up as a playground. Most of the time my mother would banish us to outside the walls of Trasierra. We would spend the afternoons out in the country. Sometimes, scuffing around bored and bothering each other, trying to find ways to be distracted. Then imagination would begin to work and all of a sudden a wonderful idea for a game would come into action and days would be spent playing it. A game of espionage or pretending we were on a gold dig or trying to build our own tree house (that didn’t always end very well). Once Trasierra began to operate taking guests and we were a little older, we were often involved in helping with service. Carrying suitcases, setting tables, washing up, folding pool towels, putting on performances for the guests. It was work and yet it felt exciting to be part of the team and contributing to the overall show.
What role did you gravitate to as a kid and how did that evolve over time?
I loved being involved in the preparation, arrangement and set-up of lunch and dinner. It seemed to me like the place where the fun happened or started. Creating beautiful settings, decorating and arranging the plates, doing the flowers and serving and looking after guests is what I enjoyed.
What did you learn from watching your parents interact with guests?
Both my parents were great entertainers. They made one feel welcome without being overbearing. They were good at listening, funny and entertaining. There was always something delicious to eat and drink and everything felt put together in a relaxed and effortless way. These are still the pillars for good entertainment for me.
How did being a hotel kid shape you?
I suppose that it taught me about the magic of creating wonderful atmospheres for people to enjoy.
What did it teach you about people?
Learning about people and how to read their needs and managing their expectations.
What skills or instincts did it give you that you still rely on today?
To remember that nothing is what it seems and everyone has a story of their own. So don’t take it personally. Listen, try to understand where it is you can help a guest feel happier, more relaxed or attended to and know how to recognise where there is nothing you can do!
What instantly tells you someone is a good guest—and a terrible one?
I don’t think there are good or terrible guests. I think it is about managing expectations and good communication.
What would you say separates a great hotel from a good one?
Remembering that the focus of the hotel is the enjoyment and wellbeing of your guest.
Are you especially drawn to family-owned hotels? What are some of your favorites?
I think holding strong to your identity and not trying to please all tastes or you get lost. I love Al Moudira, Trasierra, Le Sirenuse…
How did you decide to relocate your family to Luxor and launch the Moudira Farm Kitchen?
It was a mutual friend of Florian and mine who introduced us. I loved the idea of creating a beautiful space to eat all the delicious ingredients produced in the farm.
What do your children love about life there? What do they miss most?
I believe the freedom is what they love, the weather, how kind and friendly everyone is. I think probably they miss their friends and a few toys.
What’s a normal day for them look like (that might feel extraordinary to someone else?)
They are home schooled in the classroom we built at home. They come to the farm for lunch, ride camels, work with the artisans learning to embroider or paint pottery.
Do you involve them in your work/the hotel at all?
My daughter Gabriella likes to come and help in the kitchen. It is a way that we can spend more time together.
What do you hope your kids take away from this experience?
To have an open mind, to use their imagination, that to be themselves is enough.
What does “raising good travelers” mean to you?
Again, to be open minded. To be respectful of the culture and traditions of the places you travel. To have common sense…
What is one rule you have for your kids when they’re staying in a hotel?
No TV! Walk quietly in the hallways and be mindful of other guests.
What’s the most magical thing about hotels that adults forget—but kids understand instinctively?
That it’s another kingdom and an absolute luxury to be taken care of by others.
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