Archive - August 2018

1
Seven key appointments by Onyx in Thailand and Asia
2
A new executive sous chef at Phuket Marriott Nai Yang Beach
3
Dusit International set to unveil latest dusitD2 in Ao Nang
4
Soneva Kiri’s mushroom cave lunch
5
Two–Michelin Star French Chef Philippe Mille at VIE Hotel Bangkok and V Villas Hua Hin, MGallery by Sofitel
6
Four Seasons Samui unveils ‘reasons to’ indulge in well-being
7
Dusit recognized for sustainability performance for the fourth consecutive year

Seven key appointments by Onyx in Thailand and Asia

ONYX HOSPITALITY GROUP has made seven key hotel leadership appointments as part of its on-going growth and expansion across the Asia-Pacific region.

Dean Rossilli has been named area general manager for Malaysia to pave the way for the Group’s plans to have six hotels open across the three key gateway cities of Peninsula Malaysia by 2021.

Currently based at Amari Johor Bahru, Dean joined ONYX from Pan Pacific Hotels Group, where he held general manager roles in Indonesia and Singapore. Throughout his 25-year career, he has held various leadership roles with companies and brands such as GLH Thistle, Marriott, Renaissance and Sheraton in Australia, UK, the US and Southeast Asia.

Clinton Lovell is the new general manager for Amari Watergate Bangkok. Joining ONYX from Minor Hotels, Clinton was the general manager for Avani Atrium Bangkok as well as Anantara Seminyak Bali. He also held earlier leadership roles with Accor Hotels in Bangkok, Koh Samui, Pattaya and Siem Reap.

Dean and Clinton will both report directly to David Cumming, regional vice president of operations for ONYX Hospitality Group’s expanding presence across Bangkok, Malaysia and Laos.

Veteran ONYX General Manager Ingo Domaschke has moved from his previous Koh Samui-based role to Pattaya as opening GM for OZO Pattaya, scheduled to open in 2020. He is also part of the pre-opening task force for the early 2019 relaunch of Amari Pattaya Ocean Tower and unveil of the all-new Amari Pattaya Ocean Suites, offering his expertise from the refurbishment and recent relaunch of Amari Koh Samui.

Back in Bangkok, Sanjeev Kapoor has been named general manager of Shama Sukhumvit Bangkok and Ekamai Gardens Bangkok. Sanjeev joins ONYX from Oakwood where he served as general manager for Oakwood Premier in Bangalore. His hotel career started with Hyatt in Melbourne, before taking on leadership roles with Crown Resorts, The Leela Group in New Delhi and TFE Hotels in Melbourne.

Sanjiva Gautamadasa joins the company as general manager of Amari Vogue Krabi. Of Sri Lankan heritage, Sanjiva has held various leadership roles with Alila Hotels in Indonesia and Sri Lanka, and with Jetwing, Oberoi and Dubai International Hotel.

ONYX Hospitality Group also announced the promotion of two female leaders to hotel manager roles. Porntip Pibarnwong has been named hotel manager for Amari Residences Bangkok, Chiva Bangkok Hotel and Amp Am House. She was previously director of sales and Marketing at Amari Watergate Bangkok.

Sirilak Buahom is now hotel manager for Sukhothai Heritage Resort. She was promoted from her previous role as guest relations manager at Amari Watergate Bangkok.

On these key appointments, Craig Bond, executive vice-president, operations, ONYX Hospitality Group, said: “With enhanced awareness of our dynamic growth and expansion, we are increasingly attracting top talent from some of the industry’s best known companies to our organization. We are also committed to identifying high-performing team members to leadership roles, and developing our local talent pipeline to power the long term growth of our regional portfolio.”

Based in Bangkok, ONYX Hospitality Group has a growing regional portfolio of 49 operating properties across three core brands in eight countries. The Group has a robust development pipeline of close to 30 new properties in markets such as Vietnam, Malaysia and Australia, and has set a target of having 99 hotels by 2024 as part of its medium-term road map.

 

 

 

A new executive sous chef at Phuket Marriott Nai Yang Beach

 THERE’S A NEW EXECUTIVE SOUS CHEF at Phuket Marriott Nai Yang Beach on Phuket, Thailand.

Worakant Singha, or Chef Bon, as he is better known, is a culinary leader with more than 12 years of experience in the food & beverage industry in Thailand.

He is also familiar with high standards of Marriott International, having most recently served as head chef at JW Marriott Phuket Resort & Spa, where he assisted with the management of 11 food and beverage outlets.

“It is an honour to become a part of the highly regarded food and beverage family at Phuket Marriott Resort and Spa, Nai Yang Beach,” said Chef Bon. “I look forward to bringing my passion and ideas to the team here, and to creating great gastronomic experiences for our guests, in line with the Thai and family traditions for which our resort is known.”

A Thai national originally from Ubon ratchathani province, Chef Bon is an innovative and creative chef who likes to push culinary boundaries.

In the role of executive sous chef, he will work closely with the resort’s Executive Chef Bastian Ballweg to oversee the four food and beverage outlets at Phuket Marriott: The Andaman Kitchen, Big Fish Restaurant, Big Fish Bar and The Lounge.

He will also have the significant task of overseeing the catering for all meeting and banqueting functions, including weddings, plus kitchen staff recruitment and training.

 

Dusit International set to unveil latest dusitD2 in Ao Nang

DUSIT INTERNATIONAL HAS SIGNED a management agreement with Vogue Pranang Bay Resort Co., Ltd. to operate dusitD2 Ao Nang, slated to open at the end of this year. The hotel will be the second Dusit property in the popular resort area of Krabi.

Located 25 kilometres from Krabi International Airport, dusitD2 Ao Nang is tucked away amidst lush jungle greenery on a hillside in downtown Ao Nang, yet within walking distance to the beach, providing convenient access to all of Krabi’s main attractions.

The downtown location of dusitD2 Ao Nang will also enable guests to be within walking distance to nearby facilities such as supermarkets and convenience stores as well as cafés and fast-food outlets.

dusitD2 Ao Nang comprises 173 modern guest rooms and suites with a choice of sea, mountain or pool views.

The hotel offers all amenities for a fun and comfortable getaway, including an indoor and outdoor all-day-dining restaurant, a lobby bar, an outdoor swimming pool with a separate kids’ pool, a fitness centre, a spa, and a 200-square-metre ballroom.

For families travelling with children, dusitD2 Ao Nang also features an extensive kids’ playground that will keep the hotel’s youngest guests entertained throughout their stay.

Popular activities in Krabi around dusitD2 Ao Nang include jungle trekking, sightseeing excursions and boat trips to some of Thailand’s most stunning beaches and islands, located within protected national marine parks, for snorkelling, scuba diving, kayaking and bird-watching.

Krabi’s famous limestone hills and caves also attract climbers from around the world, especially the limestone rock faces at Railay Beach, where several popular rock-climbing schools can be found.

“We are very happy to be bringing the dusitD2 brand to Ao Nang,” said Suphajee Suthumpun, Group CEO, Dusit International. “This beautiful area has always been very popular with visitors and adventure-seekers from Thailand and all over the world. We look forward to welcoming all our guests to the new dusitD2 Ao Nang, which combines modern comfort, convenience and connectivity with the excellent service and hospitality that is the hallmark of all Dusit hotels.”

“Krabi is one of the fastest-growing destinations, especially amongst younger travellers. We are very pleased to work with Dusit to present a fresh new option to meet the needs of the tourists who seek a mix of relaxation and recreation in this resort area, “said Watcharaphon Deechaisettha, Vogue Pranang Bay Resort’s Chief Business Development Officer.

“We believe that our knowledge of Krabi, and the proven management expertise and Thai graciousness that Dusit will bring to this project, will create a successful collaboration.”

The upscale mid-market dusitD2 Ao Nang is a rebrand of the previous Vogue Resort and Spa in this popular seaside town. The property has been entirely refurbished and updated, with new additions to the existing buildings.

Dusit International currently operates 27 hotels across four brands worldwide, and is rapidly expanding its footprint in key global markets. dusitD2 Ao Nang will be the third dusitD2 branded hotel in Thailand, following dusitD2 Chiang Mai and dusitD2 Kao Yai.

 

Soneva Kiri’s mushroom cave lunch

SONEVA KIRI’S MUSHROOM five-course meal is made with mushrooms grown in Soneva Kiri’s mushroom hut – all within a natural cave tucked away in the jungle. This private dining experience is limited to a maximum of four.

It starts with a short trek to a natural cave surrounded by jungle and the sounds of nature. The five-course vegetarian Thai meal or Western non-vegetarian meal is made with more than six different varieties of mushrooms, all grown in Soneva Kiri’s mushroom hut.

The main dish will be prepared live for you by one of our chefs, who will tell you about the health and wellness benefits of mushrooms.

Other Soneva Kiri experiences include:

Koh Hood’s Butterfly Quest — An three-hour explorative trail through the rainforest, guided by Soneva Kiri’s expert Tropical Ecologist. Along the way you’ll discover a secret waterfall before you get acquainted with the 100 species of exquisite butterflies on the island.

Or dive in the Gulf of Thailand’s tropical waters under the highest international standards with our scuba or open water diving courses and experience the highest international standards from expert instructors, and impeccable attention to detail. Choose from either scuba or open water diving courses.

Head out to the House Reef, which has an incredibly diverse array of coral species, with the healthiest parts having a 58% live coral cover. Our House Reef has also not suffered from any coral bleaching.

For more details: lifes-kiri@soneva.com

There’s also the mesmerizing corals in the seas around Koh Kood. Dive around Solar Reef, a very successful artificial reef that uses the power of the sun to help generate coral. The main species of coral found here is staghorn coral (Acropora cervicornis) – which is on the IUCN Red List as critically endangered. While down there keep on the look out for the family of batfish that call this reef home.

 

 

 

 

Two–Michelin Star French Chef Philippe Mille at VIE Hotel Bangkok and V Villas Hua Hin, MGallery by Sofitel

TWO-STAR MICHELIN STAR CHEF PHILIPPE MILLE will be offering four-course lunchs and seven-course dinners at La VIE – Creative French Cuisine in VIE Hotel Bangkok, MGallery Sofitel from Aug. 22-25, as well as in Villazzo Restaurant at V Villas Hua Hin, MGallery by Sofitel on Aug. 25 only.

Born to a farming family in the Sarthe in Western France, Chef Philippe Mille has had the experience of observing the growth of vegetables and livestock his entire life, discovering every nuance that makes them perfect. His refined sense of appreciating fragrance and taste has led him to the notable creations that have earned him two Michelin stars.

Chef Philippe Mille is also one of the few chefs in the world to be awarded the coveted M.O.F. — the Meilleurs Ouvriers de France, the highest and most prestigious award amongst all professional craftsmen in France. Only those who have earned it are allowed to wear the red, white and blue collar which is its respected symbol.

Pleasure, generosity and childhood memories are at the heart of his inspiration. Chef Philippe Mille has also worked with some of the best names in France, having trained at L’Aubergade restaurant in Pontchartrain under Jean Bordier; at Le Drouant under Louis Grondard; at Le Pré Catelan under Frédéric Anton; at Lasserre and also at the Ritz under Michel Roth; at Le Scribe and then at Le Meurice under Yannick Alléno, with whom he was awarded the Bocuse bronze medal at the Bocuse d’Or.

.Lunches and dinners are served at VIE Hotel Bangkok during Aug. 22-24 and only dinner at V Villas Hua Hin on Saturday, Aug. 25.

 The four-course set lunchstarts with an Apéritif: Taittinger Champagne Cuvée Prestige Brut NV, followed by Cold Lobster Soup with Champagne; Vegetable Spheres Iodized with Caviar; Crab Flakes with Curry White Onion Custard ‘Royale’, Apple Louis Roederer Champagne Premium Brut NV. The main course features Baked John Dory with Tomato Water, Chef’s Tomato Selection, Reims Vinegar, with Château Tronquoy Lalande, St. Estephe 2009.

Dessert – Exotic Fruit Cream with Saffron, Mango Sorbet, and ends with coffee or tea.

 The seven-Course Michelin Star Set Dinner starts with an Apéritif: Taittinger Champagne Cuvée Prestige Brut NV, followed by Tomato, Strawberries and Basil Tartare, Balsamic Foam; Cold Lobster Soup with ChampagneVegetable Spheres Iodized with Caviar; Crab Flakes with Curry White Onion Custard ‘Royale’, Apple Louis Roederer Champagne Premium Brut NV
Main courses: Baked John Dory with Tomato Water Chef’s Tomato Selection, Reims Vinegar, with Château Tronquoy Lalande, St. Estephe 2009; and Grilled Beef, Eggplant and Mushroom Jus with Capers, Vinegar, with La Fleur de Bouard, Pomerol 2010

Desserts – Champagne Sorbet ,Nut Pudding, Gold Nuggets and Exotic Fruit Cream with Saffron Mango Sorbet. The dinner ends with coffee and tea.

 

 

 

 

Four Seasons Samui unveils ‘reasons to’ indulge in well-being

“WHEN WAS THE LAST TIME you spent a whole day preparing for deep sleep? Or paused your dizzying routine for that much-needed pampering?” quizzes Stephanie Arveux, director of spa, The Secret Garden Spa.

Experience a different facet of well-being as Four Seasons Resort Koh Samui proposes a “Reason to…” dedicate quality time to wellbeing. From deep nourishment and restful sleep to luxurious pampering and active play, guests can indulge in a combination of Resort experiences, spa therapies and dining through four unique programs designed to suit individual wellness styles.

“The program has been inspired by the core foundation wheel of a healthy body and mind – a good night’s sleep, an active day, nourishment and of course, pampering. Each of these day-long experiences have their own ‘personality’; guests can choose the experience that fulfills the ‘Reason to…’ indulge in their well-being,” said Stephanie.

Reason to Nourish – This sequence of experiences is aimed at replenishing lost reserves of health and energy. Hand-picked spa treatments include a rejuvenating body scrub, a healing wrap and a scalp massage with warm coconut oil, made from freshly plucked Samui coconuts.

A private session is yoga and the art of juicing using fresh tropical ingredients is interspersed with six power-packed mini-meals through the day.

Reason to Sleep – The day of bliss begins with a session of flow yoga, uniting breath and movement. A Lava Shell massage ensues, where perfectly warmed Pacific clam shells provide muscular relief.

The preparation for a restful night continues with an hour of meditation, followed by a luxurious candlelit bath in the privacy of the villa, and a relaxing shoulder and neck, feet or head massage. Breakfast in bed the next morning completes this experience of soul-deep relaxation.

Reason to Pamper – This good old-fashioned pampering will help guests relax and recharge through a series of luxurious experiences, starting with breakfast in bed. The indulgence continues at The Secret Garden Spa with a three-hour-long Earth to Sky Ritual.

This fragrant and cocooning top-to-toe treat includes a nourishing scrub, a massage combining pressure point and gentle stretching techniques, and steam compress filled with local Thai medicinal herb.

Guests can savour herbal infusions and refreshing high tea comprising bite-sized wraps, rolls and skewers in the breezy open-air terrazzo of the Spa.

Reason to Play – Featuring activities that inspire and refresh, this experience allows you to rediscover your sense of possibility and adventure. The morning begins with guided exercises at the gym or on the beach, while the afternoon is dedicated to learning Muay Thai, the ancient Thai art of kickboxing.

You can enjoy a healthy lunch between activities, and cap off the day with a blissful Magnesium massage, known to release muscular tension and enhance sleep.

Commenting on the launch of the “Reason To…” program, Sean Mosher, Four Seasons Samui general manager, adds: “The setting, ambience and experiences at Four Seasons Resort Koh Samui naturally inspires holistic well-being. With the launch of these four new experiences, we hope to create an environment for positive harmony and give guests the much-needed ‘reason to’ invest in their well-being.”

 

 

 

 

Dusit recognized for sustainability performance for the fourth consecutive year

DUSIT THANI PUBLIC COMPANY LIMITED (DTC) has been selected by Thaipat Institute as one of the top 100 ESG performers among the 683 publicly listed companies assessed in 2018.

Established in 2015, Thaipat’s ESG Rating Unit assesses publicly listed companies in the areas of Environmental, Social and Governance (ESG) to find those with outstanding sustainability performance.

Thaipat’s sources of data include the listed companies’ public disclosures in the form of annual filings (Form 56-1), including annual reports, sustainability reports and sustainable development performance data. This is then used to determine the 100 companies with the most outstanding performance by industrial sector.

For the fourth consecutive year, DTC has been placed in the top 100 companies in the service sector, reflecting the company’s commitment to total quality management and a solid strategy for sustainable and profitable growth.

“We are delighted to be named on the ESG 100 list for the fourth consecutive year,” said Suphajee Suthumpun, Group CEO, DTC.

“That we keep making the list reflects not only our strong corporate governance but also our commitment to creating long-lasting value for all of our stakeholders by following our three-pronged strategy for sustainable growth – balance, expansion and diversification.

“During the first half of 2018, we achieved our investment goals for this quarter by establishing Dusit Foods Co. and entering the food business with an equity investment in NR Instant Produce Co. (NRIP) – and we also introduced ASAI Hotels, a new affordable lifestyle brand aimed at the fast-growing market of millennial-minded travellers.

“Following economic recovery in the tourism sector, we are confident we will be able to explore even more opportunities to add even more new revenue streams to our company,” she said.

Thaipat Institute introduced its first sustainable development performance ranking in 2015 to cater to the demand created by investors’ preference for companies with satisfactory ESG performance.

Its ESG Rating Unit develops sustainability information through assessment of sustainability data of listed securities in the Stock Exchange of Thailand for the purpose of encouraging disclosure of sustainability data by listed companies and responsible investing.

 

 

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