Fion Wong

Food & Bev­er­age Di­rec­tor at Re­gent Sin­ga­pore, A Four Sea­sons Hotel

Exquisite Taste - - Calendar: Bali -

: De­scribe your typ­i­cal day in a sen­tence.

Fion: Chaos! But thank­fully, with the team's sup­port, an or­gan­ised kind of chaos.

: So how did you come to be the F&B Di­rec­tor at Re­gent Sin­ga­pore?

F: Through a rec­om­men­da­tion from a friend. Four Sea­sons Ho­tels and Re­sorts is known for its strong ser­vice culture and rep­u­ta­tion across lux­ury ho­tels, so it was not dif­fi­cult at all to make the de­ci­sion to ex­plore this op­por­tu­nity. Sin­ga­pore was also al­ways a city that I was cu­ri­ous to ex­plore – it is vi­brant, so full of life and the ul­ti­mate foodie des­ti­na­tion!

: What’s the tough­est part of your job?

F: The stereo­type has al­ways been that women are bet­ter at mul­ti­task­ing than men, but with the scale of op­er­a­tions at Re­gent Sin­ga­pore, I'd say that multi-task­ing and try­ing to work with all the moving parts of the business can re­ally get tough.

: And what makes you smile at work?

F: Cock­tail or food tast­ings in the out­lets! No … Four Sea­sons is renowned for its ser­vice and we are in the business of peo­ple, so … what is ser­vice with­out a smile?

: What mo­ti­vates you?

F: I ask my­self the same thing some­times! It's not easy be­ing in F&B. Which­ever role you may be in, it is a fast-paced and ev­er­chang­ing en­vi­ron­ment. You're also work­ing and in­ter­act­ing with so many dif­fer­ent in­di­vid­u­als and sit­u­a­tions beyond your con­trol. I'd say that the chal­lenge is what ex­cites me and keeps me go­ing.

: Would things fall apart if you weren’t around?

F: Of course not! Our team mem­bers are all ef­fec­tive in what they do.

: Who in your team de­serves more recog­ni­tion and why?

F: I per­son­ally feel that the ste­ward­ing team de­serves more recog­ni­tion. They work be­hind the scenes so peo­ple rarely see them in ac­tion but they have a re­ally big role! Work­ing in F&B re­quires a lot of col­lab­o­ra­tion with var­i­ous departments, so the re­al­ity is that if one arm fails, the rest can't de­liver ei­ther.

: Why should peo­ple choose Re­gent Sin­ga­pore to dine or drink?

F: Asia's Best Bar, one Miche­lin-star Can­tonese restau­rant, award­win­ning Ital­ian cui­sine, newly re­fur­bished Tea Lounge that serves a pop­u­lar three-tier af­ter­noon tea with in­ter­ac­tive plated desserts and Dol­cetto by Basil­ico for de­li­cious Ital­ian treats. The ques­tion is, why not?

: Away from work, what’s your favourite place to eat?

F: I only moved to Sin­ga­pore a few months ago, I am still ex­plor­ing! So far, my favourite din­ing places in­clude Can­dlenut at Dempsey Hill and the pop­u­lar chilli crab at Long Beach.

: How do you un­wind?

F: Watch­ing videos of my nieces. My fam­ily is in Hong Kong, so they are al­ways send­ing me video up­dates, which re­ally makes me smile and puts me in a very re­laxed mood. And, of course, a nice glass of wine al­ways helps!

: Fi­nally, any ad­vice for those looking to break into the in­dus­try?

F: Don't be scared, just do it.

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