At breakfast service, the tension begins before most guests even reach the restaurant. By eight in the morning, Café Claire is already full. Guests wait at the entrance hoping for tables to open up, room service orders continue coming in upstairs, coffee requests pile up at the lobby, and somewhere between all of it, Pueng is expected to […]
If you meet Pop, or Kittipong Keawmai, at The Play Deck at Oriental Residence Bangkok, the first thing you notice is probably his smile. Relaxed. Easy. Familiar. The kind of smile that immediately makes guests feel comfortable ordering another drink, asking for recommendations or simply staying by the pool a little longer. What most guests would never […]
When Aom or Tirayu Witahayotin first walked into a hotel interview more than a decade ago, she thought there was only one department worth applying for. Front Office. That was the only hotel role she recognised. She had never worked in hospitality before. She did not understand restaurant operations, reservations or luxury service standards. And when Human Resources asked whether she might […]
Every morning before sunrise fully reaches Amari Bangkok, Jeffrey Andres is already thinking several steps ahead. How many guests are arriving for breakfast? Will there be enough staff on both floors? Which guest groups are checking in today? Will the Indian section need expanding? Are there enough Arabic dishes prepared? Is the buffet flow moving naturally? For […]
As evening settles over Oriental Residence Bangkok, the atmosphere at Oriental Bar begins to shift almost imperceptibly. Lighting softens. Conversations slow. Glassware catches reflections from the city beyond the windows. Guests arrive looking for different things: a moment of quiet after work, an elegant cocktail before dinner, or simply the comfort of sitting somewhere that feels calm […]
Every evening at Amari Bangkok’s Maitree Bar begins the same way. The lights soften. Ice hits the shaker. Guests slowly drift in from Bangkok’s traffic and heat, looking for somewhere to relax. Some want cocktails. Some want conversation. Some simply want to be left alone for an hour. And standing quietly in the middle of it […]
At NILA, Everybody Is a VIP On winter nights in the mountains of northern India, Vicky remembers sitting beside a fire with his family while snow fell outside. His father would push potatoes directly into the hot ashes and wait for the skins to blacken slightly before pulling them out carefully with metal tongs. Then came the simplest […]
When the young Khun Aor or Benjamad Mansaart first arrived at Prego Samui more than 23 years ago, she was still a teenager trying to figure out her future. She had studied science and mathematics in school. Her family hoped she might continue into government service one day. Hospitality was never part of the plan. In […]
Every morning at around 6.30, Kiyoko Imaizumi wakes before the Bangkok heat arrives. She takes her poodle, Nana, downstairs for a walk while the neighbourhood is still quiet. The streets are calm. The air is cooler. Other dog owners pass by slowly, greeting each other as their pets stop to sniff and play. For Kiyoko, these small routines matter. After […]
For seventeen years, Khun Anny, or Adchara Satienvaree, lived almost entirely in the world of spa hospitality. Soft music. Scented oils. Calm voices. Smiling guests. Every day followed the same rhythm. She arrived at 10 in the morning and often left close to 10 at night. As Spa Manager at Samutra Spa inside what was then The Tide Resort, she […]
At ChomSindh inside Amari Bangkok, Chef Big is obsessed with one question: What makes people remember a dish? Not photograph it. Not post it online. Actually remember it. For Executive Sous Chef Viroon Seesod, better known as Chef Big, the answer is rarely luxury ingredients or complicated techniques. It is usually something much more personal. […]
Every chef wants guests to finish their food. Chef Wish watches the plates that come back to the kitchen. Not casually. Not out of curiosity. She studies them. Was the sauce too salty? Did the steak turn cold? Why did someone leave half the soup untouched? Even today, after nearly twenty years in professional kitchens, she still asks […]
