Creating memorable experiences
THE GRAND HYATT HOTEL MANILA IN BONIFACIO Global City (BGC) is all about creating memorable experiences. Gearing up for its official grand – it can be no less – opening this quarter, area vice president and general manager Gottfried Bogensperger says, “Opening is very exciting. It’s very exhausting too, starting from scratch. It’s such a massive project – setting milestones, planning, meeting so many new people... There’re so many moving parts.”
But all the moving parts are coming together beautifully in a hotel that is not just grand but deeply committed to its host country and the environment.
“We like to embrace the local culture, where we involve the local community, where we make things sustainable.”
The Grand Hyatt Manila’s multi-level lobby is inspired by the Banaue rice terraces in an elegant way, with green glass steps that are illuminated at night.
The Filipino culture is also reflected in several local products offered at the hotel. “You can just go out and buy from suppliers – or you can take the time to develop the products yourself,” says Bogensperger.
An example of this is the Hyatt’s house lager beer that is 100 percent locally made for the hotel by Engkanto Brewery. “It took an eightmonth process to make the beer right,” he says.
The company also champions involving the local community by creating livelihood opportunities. They developed special banana chips offered in all rooms. The ducks used in No. 8 China House, the hotel’s muchtalked about Chinese restaurant, are also sourced locally. The GM says it took a year working with the duck farm to get the fowls just right, and the Chinese chef also personally visits the farm every month. “I could buy it somewhere else, but why not develop it locally?”
Bogensperger says, “As a company we have made a huge commitment. By the year 2025, we agreed that we would reduce our carbon footprint by 50 percent. That’s a massive undertaking. Every kilometer I can save by not transporting something, by not flying something halfway around the world, that reduces our emissions.”
He says guests appreciate that the products they buy or the food they eat do not just benefit the hotel, but the local communities and the environment as well. “It’s not just about the products, it’s about the lives you touch along the way.”
Looking forward to the rapid developments throughout their soft opening these past few months, the GM says he is very excited, especially for the golden-roofed The Peak, a yet-to-be-opened massive entertainment complex that will showcase local Philippine talent. It will have the tallest bar in the Philippines, terraces, bar, a a speakeasy, steakhouse a whiskey and more.
The Grand Hyatt Manila also has the first ballroom in Asia – “in Asia, not just in the Philippines,” the GM emphasizes – with a full show kitchen. “Dining is not only about food. It’s about emotional involvement. If the atmosphere is right, your food tastes much better. That’s what we are here for. We are creating experiences. Then it becomes memorable.”
After some 33 years with Hyatt properties around the world, including opening Hyatt Hotel and Casino Manila and serving as its general manager from 2004 to 2009, Bogensperger finds himself back in the Philippines.
Bogensperger actually started as a chef. “When I was young I always liked food. I was passionate about food. Becoming a chef was almost natural,” he tells The STAR.
Bogensperger started as chef de cuisine at Hyatt Cancun Caribe in his 20s, going on to become executive sous chef in Grand Hyatt Singapore and executive chef of Hyatt Regency Johor Bahru, Grand Hyatt Seoul and Grand Hyatt Singapore.
Eventually, Bogensperger says, “I wanted to experience the other side of hospitality – managerial, a little bit more macro than micro.”
He adds, “I was fortunate enough to work for a company like Hyatt which had very strong career planning that gives opportunities to young people.” Bogensperger was appointed director of food and beverage of the Grand Hyatt Singapore.
“Exploring the other side of what food and beverage is all about gives you a broad understanding and gives you also a very deep look into how food and beverage works. You understand teams much better, where the difficulties lie, and you grow into your job,” he reflects.
As he grew in his role as a leader, Bogensperger was given the opportunity to open the Hyatt Hotel and Casino Manila as its general manager in 2004. “Am I ready for it?” he asked himself back then. To which, looking back on his experiences, he answers: “You never will be ready for it anyway! But what you are not ready for, you make up for in passion and commitment.”
Taking on the challenges of general manager, Bogensperger says, “Without a strong support team, you cannot make it. It’s more of horizontal thinking. We’re all on the same line. It’s all our hotel. If you find the right people with the right synergy that fit together... magic can happen. Things that you know are impossible can be made possible.”
His background as a chef has also helped, he says. “The kitchen is the heart of house. You’re connected to all areas – back of house, housekeeping, laundry, stewards. You’re connected to the servers, you’re connected to the guests, you’re connected to the chefs. You’re sitting in an area that is very engaging. You have to be engaged in your organization.”
Bogensperger also hopes that the Grand Hyatt Manila makes Filipinos proud. “The great hotels are not just in Hong Kong or Singapore. We can compete. I think the time is right as long as the dedication and commitment are there. Let’s showcase to the world what the Philippines has to offer. It’s exciting to be part of that.”