ALEX GARES

Director of Operations at Mandapa, a Ritz-Carlton Reserve

: How did you get into the hospitality industry?

Alex: I have always been passionate about F&B as it is related to every single person regardless of where that person is from; cooking is tradition, culture and heritage. This growing desire to explore and deepen my knowledge of diverse cultures and traditions was what got me into the hospitality industry. It's a place where I get to meet different people with different backgrounds and cultures.

: Who or what have been your biggest influences and inspirations?

A: Of course my mum, my grandad and the country where I grew up. Different seasons affect food produce and recipes, as do people's lifestyles. I am inspired not only by cooks or great F&B professionals but also passionate people in general, from gardeners to graphic designers and IT guys. It is interesting to see things from a different point of view, from people not related to your discipline, they have different thought processes.

: What does your typical day look like? A: I'm an early bird. I wake up around 6am and have early morning family time, check the international news and stock markets and go to work around 7am. First thing is to greet the team and check breakfast operations, double check emails, the morning briefing with our leaders and see how the day progresses. In hospitality you never know!

: Now that you are director of operations, do you miss being in the heat of the kitchen? A: I do not miss it as I still – and will always – get involved; no matter where and what, I cannot forget my roots, besides, I cook at home. I think people evolve. I have been lucky working with the best teams, chefs, restaurants and properties, however after more than 20 years, and being a curious person, I need to explore other pathways.

: Do you see yourself more as a team leader or team player?

A: You cannot be a team leader if you are not a good team player. In the end, you will lead the teams, you can guide them, inspire them but they are the ones who are completely hands on in operations. We need to make sure that we work as a team.

: Do you have any goal you want to achieve in the near future for the team? A: My goal for the team is simple, to see them grow, excel and succeed in their field. They have been doing a tremendous job and I hope they will keep being recognized by our guests and institutions out there, like the Exquisite Awards, for what they are doing.

: What tips would you give anyone looking to break into the culinary/ hospitality industry?

A: You need to be passionate and sure about this career path. Hospitality, and especially F&B and the kitchen, is tough. You need a lot of dedication and hard work, but most importantly you need to love what you are doing. This career path is highly rewarding; if you asked me whether I would choose this path again in my next life, my answer would be a solid yes, without hesitation.

Mandapa, a Ritz-Carlton Reserve