Grant Ives recently met with Philippe Delaloye, General Manager of the Pullman Pattaya Aisawan to chat about his life in the Thai hospitality industry

Swiss national Philippe Delaloye is in no doubt as to what drives him on – hospitality within the leisure industry. What better place to be, then, than at the helm of the Pullman Pattaya Aisawan on the Wong Amat peninsular. Recently refurbished the hotel has a new and refreshing air about it and is teaming with tourists from all corners of the world. Most of them are here to abandon themselves to the sun, the swimming pool, the spa and the superior cuisine that the Pullman is quickly gaining a reputation for.

Reclining in a soft chair in the hotel’s lobby Philippe explains how tourism has changed since he first arrived in Thailand back in ‘82. “People have become more cosmopolitan. It used to be that Russians in big leather jackets would arrive in Thailand and be surprised to find Coca Cola on sale.” The increases in global travel and internet information have done much to consign such stereotypes to history.

Pattaya is today Thailand’s premium tourist destination. There are around 60,000 hotel rooms listed while the demographics of visitors is truly multi-national. In the mid eighties the beach city celebrated an Arab summer. “Everyone was dressed in white” Philippe recalls with an air of nostalgia. Overlapping and following the influx from the Middle East came a growing number of Japanese, Indians, Russians and East Europeans. Today the flood gates are open to the world making Pattaya not only Thailand’s most popular beach destination but also its most cosmopolitan.

It wasn’t always so. When Philippe first flew into Thailand in ’82 Bangkok was celebrating its 200th year anniversary. In terms of culture the country was rich, some might argue more so than today, while in terms of tourism it was still in its infancy. Not long graduated from Lausanne Hotel School the 23 year old Swiss found himself in the nucleus of a cultural event that has left a strong impression on him till this day.

“It was the day the royal barge came up river, very impressive, brilliant colors and craftsmanship and such an incredible atmosphere. By chance the king was five meters from me. The Emerald Buddha was paraded – it was totally amazing. That was the moment I fell in love with Thailand.”

His original plan was to travel to Australia but Thailand had won him over. That night he took a bus ridden with bullet holes to Chiang Mai. It was the same time as the boat festival Loi Kratong was being celebrated, hand crafted, candle lit boats illuminated the rivers in all the town centers he passed through. Young and keen to explore Philippe would spend weeks trekking through tribal villages in the hills of north Thailand. It was a time when Shahn and Wah soldiers would tread the same trails armed with AK 47’s, guarding their fiefdoms and greeting the small trickle of travelers with a wai.

After returning to Switzerland an old friend from Lausanne Hotel School contacted him from Pattaya with a job offer. With memories of Siam still burning bright the offer of assistant manager at a hotel in Pattaya was taken immediately. “It was 10^th June 1985” he recalls as if it happened yesterday. “I got a telex from my friend telling me a job at 25,000 baht was going in Pattaya. There was no need to sign a contract, just take the job.” In those days the Jet Ski was a glint in the eye of an entrepreneur while the sea front was crystal turquoise.

The following 25 years have seen the Pullman GM travel every province of Thailand, taking work placements in Rayong, Bangkok, Korat, Samui and back to Pattaya, which today he calls home.

“When I joined Pullman Pattaya Aisawan,” says Philippe, “Christopher Weil, Managing Director of the owning company told me the re-branding of an existing property is more difficult than opening a new one. But with his clear vision of how he saw the first Pullman resort in Thailand we have maximized the potential of our direct beach access. His idea was to build on the concept of a Beach Club inspired by those found in the Mediterranean and Bali, smart and chic yet comfortably relaxed.”

Judging by the hotel’s full occupancy the results have been a success. All 353 rooms at Pullman Pattaya Aisawan are facing the ocean. Traditional Thai and contemporary design strike a comfortable balance between luxury and practicality. Lush, landscaped gardens encapsulate two large swimming pools to create a chilled out ambience beneath a scorching sun.

The vibrant Beach Club Restaurant offers exquisite food orchestrated by a team of creative chefs in an open kitchen right in the hub of the dining area. Nestled above the Beach Club Restaurant is the exclusive Sunset Lounge for club/suite room guests, a chill out venue to enjoy the magnificent sea view while having breakfast and to witness the sunset while emptying a few glasses of wine.

It’s later in the evening while enjoying dinner in the Beach Club Restaurant that Philippe says, “I didn’t much enjoy working in the city”. With a preference for running beachside hotels where the majority of guests are tourists as apposed to business people it’s tempting to conclude Philippe likes things easy. But the reality is far from that. As a general rule holiday makers demand more attention than business guests. After all, they pay for their holiday out of their savings. Most will enjoy a break by the sea in Pattaya once a year and as such want everything perfect. For the business traveler, their mind is on the work in hand and when your steak is slightly overcooked they’re less inclined to complain, seeing as it’s on expenses. The leisure industry is tough and for the GM the challenge of orchestrating a team to please and service hundreds of guests from all corners of the world the demands are never ending.

When I suggest he must look forward to times when occupancy is low Philippe explains. “Oh no, full occupancy means less work. If the hotel is empty we work all the time to fill it up.”

But it’s not all work and no play. “I’m lucky – I work on the beach. I chose this profession after studying law for two years in Berne (Switzerland). I didn’t like it. It was too dry. A friend suggested I study at Lausanne. For me it was a new world. There were 120 nationalities amongst 450 students, it was fantastic, I quickly realized this is a universal profession.”

With that Philippe orders a bottle of wine for the international array of guests gathered at our table as a toast to diversity.

Published by Traversing The Orient Magazine. You want to make an online travel business? Please go to www.web.com.

Toasting Diversity

Photos by Kevin Pearce

It all seems slightly surreal. I’m being driven out of Bangkok. The traffic is surprisingly light, perhaps because it’s a February holiday weekend. We speed along a well maintained highway 304. I’m heading for a vineyard and a winery. A vineyard? A winery! I have to pinch myself. Can that be right? Was I sober when I accepted an invitation from some friends the previous evening to visit “Chateau Des Brumes” less than three hours drive from Bangkok? Surely I am being taken for a ride in more senses than one!

No, that’s absolutely right I’m heading for Chateau des Brumes. …. I remember my schoolboy French. “La Brume.” Mist…… The Chateau in the Mists, aka the Village Farm Winery; a Boutique winery in the cool mountain air of Wang Nam Keow, Nakhon Ratchasima, about 230 kms North East of Bangkok.

“Chateau des Brumes.” It suggests a Domaine in France: A Country House of some standing. Vineyards. An estate that has developed a natural beauty over the centuries, making and bottling its own wines. But we are in Thailand and about to be enthralled by an experience to remember. We are about to meet a remarkable man who is doing something very similar here with such a sensitivity for preserving and enhancing the natural beauty of the countryside,  releasing some of its potential to improve the lives of those who live off it through sympathetic and very thoughtful environmental management.

Khun Viravat Cholvanich is a very successful businessman, an engineer of considerable ability and an architect. Patience is Khun Viravat’s virtue. Charming, friendly, unassuming even, but with a giant firmness of purpose in what he is doing. He is not looking for the immediate return or killings on the stock market.  He has a dream – a vision – and he is making it work. His lifelong love of wine, its enjoyment and its production, started as a young architectural student in Sweden where he was introduced to the pleasure of drinking it. And this architect’s vision and imagination allied to his respect for the countryside, has enabled him to ‘design’ an estate of benefit to him and the local farmers which has ‘evolved’ and will continue to grow, naturally and unhurriedly, into beautiful vineyards, orchards and plantations blending harmoniously into the natural habitat.

It is most definitely not a ‘development’ in any negative sense of that word.  The Village Farm along with its larger neighbour, The Village Cellar Estate, has matured quietly to create a uniquely beautiful landscape. It is a working winery, a farm, a resort and spa. Vineyards, orange orchards, olive groves, coffee and sweet corn plantations, all blend in with meadows, forests and lakes – a rural paradise to treasure, where the visitor will experience the tranquillity and diversity of Thai country life lost to many in today’s busy rush. In Khun Viravat’s vision it is, “Half way to Heaven,” and he proposes to expand that concept into the careful and sympathetically slow development of a beautiful hill on The Village Cellar estate into an area to be known as, “Les Fleurs,” (a name inspired by his flagship wine) affording both great vistas and pleasant seclusion.

It is February 13^th, Chinese New Year. We arrive at the Village Farm Winery on a small ridge directly overlooking Highway 340 at Wang Nam Keow in the early afternoon to be greeted by Khun Viravat with a delicious glass of chilled, pure grape juice. We have come to spend the weekend at the estate and to enjoy a dinner to celebrate, that very evening, the start of this year’s grape harvest at The Village Farm. The harvest of the main vineyard, some 18 kms away at the 1000 acre estate known as The Village Cellar, will commence and be celebrated with a grand dinner exactly a fortnight later on February 27^th.  Dinners, wine tastings and appreciations, presentations and lectures on viticulture and winemaking, classical musical evenings, are all part of a continuous programme throughout the year in celebration of the enjoyment of wine.

There is just time enough to have a very quick look at the attractive wooden buildings housing the cellar shop, restaurant and showpiece wine-tasting area of the Village Barn, the first major building nearest the entrance, beyond a parcel of land with bunches of teasingly ripe purple grapes on the vine. Then we take a short wander to The Cliff Cottage, another attractively designed wooden complex, guest rooms and country spa at one with its wooded surroundings, with relaxing views of the valley below. The small and inviting ‘infinity’ pool here proved too much of an attraction for one of our party who, on the spur of the moment, decided to go for it and have a quick, cooling dip before returning to the restaurant for a light lunch and driving on for a further half hour to The Village Cellar and our rustically simple, comfortable rooms. A perfect spot for an escape to nature. But first we must drive back to The Village Barn for the evening’s festivities.

The evening programme is meticulously planned to enhance the “wine experience.” It commenced at 5.30 with an introductory talk and wine tasting hosted by Khun Viravat who introduced a selection of the quality wines now produced on the estate. And this is seriously good wine by any standards. It’s the result of a unique mix: Terra Rosa soil rich in iron and other minerals, lying above porous volcanic rock, gentle slopes, cool tempering mountain breezes (a combination the French aptly term, “Terroir”); now maturing vines, night harvesting by hand, state of the art winemaking with modern equipment; overseen personally each year by the renowned French Corbieres, Chateau du Roc proprietor and expert winemaker, Jacques Bacou, whose expertise has helped make the prestige wines produced here into international award winners.

First to be sampled by some thirty plus enthusiasts is a Village Cellar Rosé, a pleasantly cool and fragrant syrah rosé. Lovely to quaff al fresco, at way past midnight listening to cicadas, as we did later that night! Next a Village Cellar crisp white Chenin Blanc with delicate citrus flavours. Good with food, or refreshing on its own. Two reds from the Estate followed: A Village Cellar red which would go well, slightly chilled, with Thai food. Fine to drink now but which will cellar well for several more years. And finally, Chateau des Brumes, an 85% Shiraz – 15% Cabernet Sauvignon combination, resulting in a medium bodied firmly structured red whose subtle tannins will ensure a harmoniously smooth drink over time.

The sun set gradually throughout the tasting. The evening dimmed to a lovely orange glow which at that hour owes nothing to the quantity of wine passing our lips. We sipped carefully, aware that there was much more to follow and the evening was still young. At 6.30 we moved onto the grass by The Barn to nibble a large selection of amuse- bouches to compliment several generous glasses of the wines we had just been sampling, and to listen to the trio entertaining us to familiar Austrian and Italian tunes. A great appetiser for the main courses to follow. The rosé syrah and white chenin blanc were particularly good partners for the canapés.

An hour or so of these very pleasant sundowners and we were ready for the call. Mrs. Cholvanich invited all to tuck into the main courses, served under the stars: a convivial feast to remember, fresh salads, soups, fried rice; brochettes of fish or lamb; barbequed beef, chicken and pork, or racks of lamb served with country vegetables, ensured an unforgettable experience – no matter how many glasses one downed! (And there was a lot on offer!) Here the red, Chateau des Brumes – Le Prestige 2005, and Chateau des Brumes Prestige 2004 drank very well with the meats off the grill.

It is soon 9 0’clock. Time to work! We follow the trio pied-piper like into the vineyard by the light of our “miner’s torches” worn on the forehead, armed with freshly distributed secateurs. We set to harvesting fat bunches of syrah grapes in the cool night air. We spread out along the rows, snipping happily, collecting the pickings in plastic baskets. Great fun. But important work for the winery, too. For this is the very first picking of the 2010 harvest, soon to be pressed and fermented into the 2010 vintage. 45 minutes or so denuded our little parcel of vines. The vineyard workers took over to harvest the rest of the plot. The fruits of this labour were 2.7 tonnes of grapes by dawn.

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Our minstrels lead us back tunefully to the treading vats where lovely young ladies are already treading the grapes we had harvested moments before. What a jolly melee! The girls obviously enjoying the fun of treading barefoot and everyone else milling around cameras clicking, laughing at the novelty of it all. Grapes are not tread this way on the estate but Kung Viravat is an enthusiast and is anxious that all should know how the ancient processes originated and compare that to what happens now. The point is well made.

But we are not done yet. There is one final pleasure to come before we head for bed, that last bottle of rosé and a wonderful dawn next morning where the mists in the valleys fittingly justify the label, “Chateau des Brumes.” Back seated at our tables with a selection of cheeses to clear the palate we are invited to take a glass of the estate’s flagship red: Chateau des Brumes – La Fleur 2004. A deep ruby red with an appealing bouquet of forest berries and spice. A lovely full bodied wine whose tannins will ensure continuing subtle complexity for many years, with careful cellaring.

A deeply satisfying taste to end a wonderful evening.

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Village Farm Winery

www.villagefarm.co.th

Tel: 044-228407-8

Fax: 044-228409

Published by Traversing The Orient Magazine. You want to make an online travel business? Please go to www.web.com.

Halfway to Heaven

Beverly Hills 6750’s range of aesthetic services includes: aesthetic plastic/ cosmetic surgery, skin care and rejuvenation, cosmetic dentistry, cosmetic gynecology, weight loss management and surgery and endovenous laser varicose veins treatment.

It showcases the fusion of high technology and facilities with high-caliber medical professionals and staff who deliver quality service and results. Beyond the technology and staff, however, is the prevailing culture of excellence, unity, interdependence and independence – characterizing the “esprit de corps” of the Beverly Hills 6750 team – which is the indelible trademark of its success.

Another key highlight of the Beverly Hills 6750 brand is its strategic partnership and affiliations with major stakeholders in the medical tourism business, both locally and internationally. These affiliations provide Beverly Hills 6750 with a platform for exchange of information, experiences and cross-referral of clients.

Inception and Corporate Philosophy

Beverly Hills 6750 was conceptualized in early 2005 as an insight to the foreseen bright prospects of the ”aesthetics” business and tying it up with the Philippine government’s push for medical tourism promotion. The concept was to build a high-technology facility, put together a team of professionals who represented “the best of the best” and link up with strategic international partners to bring the first premier institute of its kind to the Philippines.

Despite the proliferation of facilities that offer aesthetic services and the relentless challenges to this industry, Beverly Hills 6750 is striving to benchmark this standard not only in the Philippines, but in Asia as well.

Beverly Hills 6750 has been architecturally set up and engineered to hospital grade standards. Their core group of surgeons, dentists, dermatologists and anesthesiologists have been carefully selected, bringing with them impeccable credentials, respected standing in their individual professional societies and many years of experience and expertise. They build healing partnerships with clients based on trust, communication, cooperation and ethical conduct. Their ancillary service and support staff are well trained and have been oriented to treat clients with dignity, kindness and understanding.

Medical Tourism Trend

With improvements in healthcare infrastructure, technology and trained professional staff in many Asian countries coupled with the soaring cost of health care, Americans and, to some extent, the British, Canadians, Germans and Australians are beginning to look for ways to reduce health care costs by looking outside their own countries, and towards Asia. The lure of combining affordable, high-quality medical care with attentive room service and a vacation get-away has now become an attractive proposition for packing a suitcase and boarding a plane to the East.

In January 2006, Philippine President Gloria Arroyo formally launched a Medical Tourism campaign to promote the country as “islands of wellness.” Health Secretary Francisco Duque III said the program, participated in by government agencies, private clinics and hospitals, aims to make the Philippines the “new hub of wellness and medical care in Asia”. The components of the program include medical, surgical and dental care, traditional and alternative health care, health and wellness, long-term tourism and the establishment of international retirement and medical zones.

For the Philippines, as has been the experience in other countries, the field in medicine which holds the brightest prospect for medical tourism success would be “aesthetics” – including cosmetic surgery, aesthetic dermatology and cosmetic dentistry. At the forefront of this thrust in the Philippines is the Beverly Hills 6750 Multi-Specialty Aesthetic Institute.

Unique Propositions

Dr. Eduardo Santos, Managing Director of Beverly Hills 6750 states, “This is a premiere center dedicated to excellence in aesthetic plastic surgery, aesthetic dermatology, cosmetic dentistry, cosmetic gynecology, medically-supervised weight loss programs and weight loss surgery (bariatric) and state-of-the-art treatment of varicose veins.” He adds, “It showcases the fusion of world-class technology and facilities with high-caliber medical professionals and staff who focus on delivery of quality results, patient safety, personalized service and innovation. We are striving to benchmark the standard and level of advanced aesthetic services in the Philippines.”

Beverly Hills 6750’s Hot Offerings

Oftentimes, when we speak of high technology in this business, we think of lasers and other energy producing machines that provide bloodless and relatively pain-free treatments. Beverly Hills 6750 is promoting “The Ultimate Face Tightening Procedure”. This is a combination of Thermage treatment, followed two weeks later by Syneron E-Max’s ST-Refirme (radio-frequency with diode laser technology) skin tightening protocol. This combination of two technologies, has shown superior results compared to when the treatments are done individually, resulting in a non-surgical facelift!

Among the other hot offerings of Beverly Hills 6750 are:

·       The Fraxel Re:Store Laser (Reliant) procedure for skin re-surfacing – a safe, time-efficient procedure used for uneven pigmentation, melasma, age and sun spots, skin re-surfacing and wrinkle reduction, acne scars and striae;

·       The Comet Laser (Syneron) for hair reduction — using elos technology, the combination of radio-frequency and diode laser in the Comet Laser (Syneron) provides optimal hair reduction of all hair colors on all skin types, including tanned skin

·       The Hydroxygen Jet Peel Facial Rejuvenation wherein a stream of pure oxygen in a continuous supersonic flow delivery with simultaneous delivery of high velocity micro-droplets of saline solution that contains Vitamin C and proprietary serum is used, resulting in skin exfoliation moisturization and an overall radiant skin.

Innovation

The plastic surgeons at Beverly Hills 6750, while capable of doing a wide range of cosmetic surgery, have become known for their innovation in certain procedures. Take for example, Hybrid Rhinoplasty. This is an “open technique” – wherein the nasal tip is cartilage (that is usually taken from an ear cartilage) and the bridge implant (if needed) is made of medical grade silicone or Gore-tex material.

They also offer the All Natural Rhinoplasty, wherein all graft materials – for both the tip and the nasal bridge are taken from ear cartilage, thus making it “all natural”. These techniques are in contrast to the usual “closed technique” wherein an L-shaped implant is inserted through an intra-nasal incision creating both the bridge and the tip. This is a 15-20 minute procedure, whereas the Hybrid Rhinoplasty and the All Natural Rhinoplasty are 2-3 hour procedures. Plastic surgeon Dr. Rene Valerio says, “About 90% of our clients prefer the Hybrid Rhinoplasty or the All Natural Rhinoplasty. They are extremely pleased with the natural look that is created.”

SEPARATE SECTION

The Individuals behind the Success

Fundamental to the success of Beverly Hills 6750 is the team of highly qualified and experienced managers and medical specialists.

Eduardo A. Santos, M.D.

Dr. Eduardo A. Santos sits as Beverly Hills 6750’s Managing Director. His 15 years of experience in general and cancer surgery and his involvement in various businesses make him an experienced and astute manager. He is a Fellow of the American College of Surgeons and is also a Fellow of the Philippine College of Surgeons. He is a Diplomate of the Philippine Board of Surgery. He is currently the Chairman of the Section of Surgical Nutrition and Metabolic Support, Department of Surgery at the St. Luke’s Medical Center and has a strong sub-specialty interest in surgical nutrition, weight loss management, bariatric medicine and bariatric surgery. Dr. Santos developed the Meta Morph Medical Weight Management Program at Beverly Hills 6750. He is also a member of the Core Faculty for Surgery at the St. Luke’s – William H. Quasha Memorial College of Medicine, where he carries an academic rank of Assistant Professor I. Dr. Santos sits on the Board of Directors of the Philippine Society for Enteral and Parenteral Nutrition (PHILSPEN) and several private companies with a range of business concerns including pharmaceuticals and medical equipment, real estate development, investment trusts and banking.

Our Weight Loss Specialist

Eduardo A. Santos, M.D.

The BH Meta Morph Medical Weight Management Program was developed by Dr. Eduardo Santos — BH 6750’s  Managing Director and concurrent Chairman of the Section of Surgical Nutrition and Metabolic Support at the St. Luke’s Medical Center’s Department of Surgery — and takes a completely different approach to weight loss management. The program is a comprehensive assessment, prescription and implementation of weight loss therapies that provide an end-to-end solution to weight loss. The Meta Morph Program not only involves the usual dietary and exercise strategies, but also focuses strongly on behavioral modification, mental discipline, endocrine evaluation  and metabolic support. The use of radiofrequency technology (Accent™) to jump-start the process of weight loss and imprint motivation is also an offered strategy, although optional. The use of pharmacologic agents, such as appetite suppressants, is limited and selectively prescribed for patients who meet strict criteria as recommended by the American Society of Bariatric Physicians. Further to all of these, is the option for BH Weight Loss Surgery — minimally invasive surgical techniques, usually either a sleeve gastrectomy or a gastric banding procedure — that allows for an average weight loss of 30% of baseline weight.

Our Cosmetic Gynecologist/ Laser Vaginal Rejuvenation Specialist

Bernabe R. Marinduque, M.D.

Dr. Bernabe Marinduque, a cosmetic gynecologist who trained and practiced in the United States for more than 20 years is the first Filipino to be accredited by the Laser Vaginal Institute of Los Angeles, having trained under the tutelage of FIN Dr. Marinduque has pioneered the BH Gynesthetics procedures in the Philippines.

BH Gynesthetics, a revolutionary concept of combining gynecology and aesthetics, refers to a menu of services and procedures that enhances the sexual experience primarily for women and indirectly for men as well. The menu of services includes laser vaginal rejuvenation, designer laser vaginoplasty, hymenoplasty, the G-shot (G-spot enhancement) and laser reduction labioplasty.
Dr. Abe mentions that his advocacy is family planning and tubal ligation for women. He contacts owners of bars in Makati to encourage women to have cervical cancer ligation.

He also practices at the St. Luke, Global City and teaches  Obstetrics and Gynecology in the UP College of Medicine.

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Finally, it would be incomplete not to mention our indispensable team of managers, plastic surgeons, dermatologists, varicose veins specialists and dentists. Without whom none of the success at Beverly Hills 6750 would be possible.

Mia Cruz-Ong who has been tasked with spearheading BH 6750’s sales efforts.

Cherie Del Rosario who holds the position of General Service Supervisor for Beverly Hills 6750 and handles the sales, service and HR operations.  

Maria Rosario B. Soriano, a graduate of Ateneo de Manila University, serves as the Marketing Supervisor at Beverly Hills 6750. 

Our Team of Plastic Surgeons

Rene C. Valerio, M.D.

Dr. René C. Valerio who is recognized as one of the best in his field, with over 20 years of experience in plastic surgery.

Dr. Joel Reginald Carlos Unson, a surgeon at the forefront of a dynamic new era of Aesthetic and Reconstructive surgery in the Philippines and a published author of scientific research papers on surgical subspecialties.

Our Team of Dermatologists

Maria Angela Tomacruz – Cumagun, M.D. who has over ten years of experience in both clinical and aesthetic dermatology.

Patricia Ty – Tinio, M.D., a young dermatologist with a distinguished dermatology training background. Her research papers have been published internationally in the Journal of the American Academy of Dermatology and the Skin Medicine Journal.

Camille Berenguer – Angeles, M.D. a consummate professional who completed a Dermatology Residency at the University of the East – Ramon Magsaysay Memorial Medical Center.

Our Varicose Veins Specialist

Martin Anthony A. Villa, M.D. completed his training in Vascular Surgery at

The University of Texas – Houston Health Science Center in the United States.

Our Team of Dentists

Don Apolonio B. Magadia, D.D.M., an experienced professional who has been in dental practice for the past 17 years and has had a focused practice on cosmetic and laser dentistry.

And finally, the indispensable, Edgar T. Dungo, D.D.M.

who has been in dental practice for the past 18 years.

VITAL INFORMATION

Duly registered corporation with SEC Registration No. CS2005519127 (November 17, 2005) and Department of Health/ Bureau of Health Facilities and Services LTO No. ASC-13-115-1007.

LOCATION

11^th Floor, 6750 Ayala Building, Ayala Avenue, Makati City, Philippines.

Located within the Central Business District and on the main thoroughfare of Makati City, the 6750 Ayala Building is home to retail brands like Kerastase, Linea Italia and corporate giants Caltex, Proctor and Gamble and American Express Private Banking. Literally a few steps away, are 5-star hotels, restaurants and world-class malls.

Published by Traversing The Orient Magazine. You want to make an online travel business? Please go to www.web.com.

From Beverly Hills to Manila Beauty by Design

Photographs by Louis Teran

Back in the late 1970’s Chinese cuisine in the UK was in its infancy. Pork balls drowning in soy sauce alongside prawn crackers were considered exotic.

And then we evolved.

By the early eighties the media at large began feeding the hunger for more knowledge while Chinese restaurateurs across the land dared us to experiment further. The forces behind the evolution of Chinese food throughout the West were many but if one individual can lay claim to the greatest influence it has to be Ken Hom.

Born of Chinese descent in Chicago 1949 Ken was thrown into the deep end of commercial cooking at a young age. His father died when he was eight months old leaving himself and his mother struggling to make ends meet. By the age of 11 the future world famous chef was working in his Uncle’s kitchen, gaining knowledge of a trade he’d later fall in love with.

In 1977 he became an instructor at San Francisco’s California Academy and in 1982 was spotted by the BBC and given his own prime time spot on TV, Ken Hom’s Chinese Cookery. The show opened the British public’s eye to the secrets and pleasures of Chinese cuisine while the companion book became one of the best selling cookbooks ever published by the BBC, selling more than 1.2 million copies.

His career has traversed the globe and to his name stand countless best sellers, TV shows and business interests too numerous to mention.

When I meet Ken Hom it’s Friday afternoon in Mason Chinh, the restaurant adjoining Bandara Suites that he runs alongside his Thai colleague Chef Narakhorn – nickname Khun Pop. He’s quick to apologize for missing our scheduled meeting yesterday afternoon. He’d just flown in from Europe and found himself stuck in gridlock.

Horrendous traffic isn’t enough to sway his affection for Thailand. Today he spends six months of the year based in Thailand, the rest between France and the UK.

THE INTERVIEW

What led you to take on the running of Mason Chin and what attracts you to Thailand?

My links with Thailand go back to the early eighties when I did consulting work with the Oriental Hotel. I’ve been coming and going from Thailand ever since. About six or seven years ago I bought property here and just over a year ago we opened Mason Chin.

What attracts me to Thailand? I’ve just always liked the way the people are, the culture, the order under the chaos, the food… probably many of the same reasons you choose to live here.

What are the most profound changes you’ve noticed in the Thai hospitality industry over the past 25 years?

Well (pauses) there have been huge changes. I never imagined how much Thailand, and Asia as a whole, could have changed within my lifetime. Only 20 years ago you’d have had to go to the Oriental to find anything modern in Bangkok. Now it’s easy to find anything you want – organic vegetables, French, Italian cuisine… fish and chips… anything.

Can you imagine, the first time I cooked at the Oriental I had to carry 25 boxes of organic salad from San Francisco via Hong Kong, can you imagine that today.

When did the changes really begin?

The changes began in the 1990’s – 15 to 20 years ago. More tourists were coming in with ideas but also more Thais were traveling abroad and bringing the influence home. Twenty years ago I wrote a book, East and West, about the modern concept of what Asian food is about. We have our heritage but we’re also modern, forward looking. Mason Chin and Thailand as a whole reflect this today.

Having plied your trade in the West what are the main contrasts and challenges relating to work culture between Thailand and say, the UK?

There is a difference. Compared to London or the US you find people don’t move as quick here. Having said that, if you have patience with your employees you find they end up doing the job better than you.

Pop (his Thai colleague at Mason Chin) had been working outside of the country for 20 years, working in Australia and the UK where the work culture is very different. He became used to the way they do things over there and was afraid of how coming back would affect his work. His question was; “Will I be able to do here what I was doing there?” He had to relearn the work culture again but he’s been successful.

At University you studied Art History. What made you switch to becoming a chef and what (if any) influence did your art studies have on your work as a chef?

Well, I’d been cooking in my Uncle’s restaurant since 11 and I thought, ‘I don’t want to stay in this business, it’s too tough’. Studying art history gave me a background to write and taught me how to teach. I’m a teacher – I’m good at conveying ideas. I do both – convey ideas and cook.

In your opinion, where are the best Thai dishes to be found, in the 5 star hotels and dining establishments of Bangkok or the outdoor kitchens frequented by locals?

(Laughs) That’s a loaded question. I’ve always found the best Thai cuisine is done at home. On the streets people adjust to their clientele but the best Thai food I’ve had has been at peoples homes.

Other establishments, like hotels, refine the cuisine to address their audience. Having said that Chinese food in the UK was Anglicized for a British market for many years, now the clientele has become more sophisticated so has the food. If you go to China Town in London you’ll no longer find Chop suey, people will eat what the Chinese eat. People have become more adventurous.

Do you feel the World Wide Web and global communications has a lot to do with people’s growing awareness of international cuisine?

Absolutely, the internet has changed cooking all over the world – if someone finds something delicious in a Bangkok restaurant today it can be known a day later on the other side of the globe. For example, in 1993 I wrote a 300 word piece praising a Taipei restaurant. The review was read around the world. Now the owner has an empire of 29 restaurants. He took the story and bronzed it. It shows what mass communication has done for food. It’s so easy to research food culture now.

The general public is becoming more aware. Foreigners visiting Thailand often know the names of dishes before they get here.

Thais as well are learning quicker than ever. Many of the staff here don’t have university degrees but they’re learning new things all the time.

What is your role at Mason Chinh?

I’m the consultant. I design the menu and collaborate with Khun Pop. We come to each other with ideas and develop them. We worked together for almost nine years in London.

I try to spend six months of the year in Thailand and when I’m not here we work together over the internet. We’re always in touch. We’ll read all the customers comments and work out how to improve their experience.

How would you describe the food at Mason Chinh?

The food is a triangle of French, Italian and Asian. To describe it as fusion lends a miss conception. In the same way that nouvelle cuisine has taken on negative connotations. Mason Chin completes what Marco Polo started!

When you’re not in Thailand where else might you be?

I also live in Paris and London. We used to have a group of 16 restaurants in London but sold that group. I’m still involved with restaurants and I write a lot to. It’s part of teaching, I have a column in the London Financial Times and I find it fascinating.

I also travel quite a bit. After Bangkok I’m off to Chiang Mai and then moving onto Los Angeles. You know what’s happening there, the Korean community has started up something called tofu trucks. They’ll drive around the city cooking up food and serving it from the backs of truks (his features broaden like a child who has just discovered something new and exciting).

I can’t wait to see this, perhaps it could happen here in Bangkok if they could find the parking space.

So what essential food items do you always travel with?

I always take two things, chili oil and paste. I need something tasty.

And what interests do you have beyond work?

My work is something I love but I’m not a workaholic. I enjoy my friends, I swim a lot and I love snorkeling, not so much diving but snorkeling.

And how did you come to receive an Honorary Order of the British Empire – OBE?

Oh (laughing) I think they thought I’d been around for so long they may as well give it to me. But seriously, it was a special honor to receive that.

With that Ken Hom wishes me the best and hurries back to conduct the night’s events from the kitchens of Mason Chin. Tonight’s big event is being held in conjunction with SCAD (Soi Cats and Dogs) an organization that aims to limit the suffering of stray cats and dogs on the streets of Bangkok. Too modest to admit it this, along with several other charities he’s involved himself with over the years is the real reason he was awarded an OBE by the Queen of England.

That  –  and I suspect, a partiality for Chinese cuisine in the House of Windsor.

Mason Chin

Tel: 02 636 1281

www.bandarabangkok.com

BTS Sala Dng

Ground Floor Bandara Suits

Silom Bangkok

Published by Traversing The Orient Magazine. You want to make an online travel business? Please go to www.web.com.

Ken Hom OBE – The Teacher, The Traveler, The Chef

With a vast amount of the world’s colored gemstones passing through Bangkok at some point in their process from the mining, cutting, grading, trading and setting, Thailand has long been known as a major market for colored gemstones, and the world capital of ruby and sapphire.

Many a traveler to Thailand has been subjected to the notorious gem scams, which usually begin with a street approach around Bangkok’s Grand Palace or Wat Pho, but that scam only thrives on the existence of the real deal. Where to find the real deal? Miles away at the other end of town.

The Silom, Surawongse and Charoen Krung roads are dotted with shops selling exquisitely finished jewelry, unset stones and alluring gems that allow the imagination to run wild. Don’t be fooled by the tired-looking facades of office blocks towering behind the shops, they give no hint of the bling, delight and beauty stored in the countless offices within.

“Every building you see here is full of gem dealers and designers,” explains Mark Power, a Bangkok based gemologist, as we walk around the district. Mark’s business partner Laurie, adds “When I moved here 25 years ago, I was working in the wholesale side of the business. The Gems and Jewelry Fair then had maybe 20 exhibitors, now they have easily 1,000 stands at the event each time. The majority of those have their office in this part of town.”

The Bangkok Gems and Jewelry Fair is held every February and September and it’s where much of the contact between dealers, suppliers, manufacturers and end clients is made. For Laurie, the move away from the wholesale side of the trade several years ago to serving individual customers has become a greatly enriching experience every time.

“Its exciting and very special, whatever the occasion, be it an engagement ring, wedding rings, graduation, something to celebrate the birth of a child, or a renewal of promise on a special anniversary. When a client enters our office to share a lifetime experience or a special moment and place their trust in us to work with them on making it memorable, it’s so rewarding and even more fulfilling when you see the smile on their faces. Mark and I are passionate about our daily work and the profession and for us to see that appreciation in the eyes of the customer makes it worthwhile. Our customers come to us from all over the world and we consider them to be friends and family.”

Mark and Laurie teamed up a couple of years ago after a longstanding client-customer relationship. As a gemologist, Mark looks for beautiful stones on a daily basis through his network of gem dealers. Unusual and rare stones are his specialty but he admits that sapphires still capture his heart. “Sapphires hold such an appeal to me because of their quality, there rarity and their incredible color range.

“I take them under my microscope and equipment to determine if they are natural or synthetic, treated or not. The cut, the inclusions and the color all form the unique character of each gemstone. It’s the characteristics of a stone that make it special and will ultimately guide how we will design the jewelry for it. It becomes a one-off piece that we will always recognize.

“Often, Mark will arrive at the office and tell me about his dreams the pervious night – of how a certain stone should be set or a design idea for a stone. At first it used to freak me out, but I have got used to it now,” laughs Laurie. Mark adds that “like most dreams, mine are fractured and without Laurie’s vast experience of jewelry design, they would remain simply dreams. There are boundaries and realities with manufacturing jewelry which are second nature to Laurie. I rely on this.”

The Technical Side

Mark points out the cooperation between government and local gem and jewelry associations has resulted in most of the import tariffs being lifted on raw and finished gemstones. Thailand has historically produced sapphires and rubies, and the industry of mining, cutting and jewelry manufacturing is ingrained in the society. In Thailand the depth of expertise is spread over generations. Almost every family in Thailand has at least one aunt, uncle or cousin involved in the industry.

These long traditions, together with the low labor costs draw a supply of raw gemstones from all over the world, as far away as Africa, Brazil and even Greenland. “It’s not uncommon to see Brazilian buyers coming to Bangkok to buy Brazilian stones that have been cut or treated here” says Mark. “If you put all of these factors together the result is Bangkok being the world’s largest colored stone marketplace”.

There is always competition in the global forum and despite the rise in mainland China based gem cutting and jewelry production Mark feels that Thailand will remain the hub of high end gems and jewelry. It’s an easier environment for the buyer, the history is here, Bangkok is a fantastic city and perhaps most importantly, it’s safe.

“These days there are a lot of gems coming in from Africa. Why now and why so many? East Africa is a cornucopia of gemstones but there are so few roads that access has never been available. As the countries in Africa develop infrastructure it seems that every new road leads to a new deposit of incredible gemstones. It is truly an amazing resource and the future seems bright.”

The demand for beautiful gem materials always exceeds the limited supply. The availability and affordability of enhanced stones fills the void and makes gemstones accessible to larger segments of the market. Most natural coloured gemstones are treated or enhanced to intensify the colour, diminish imperfections or improve durability.

Commonly used treatments for coloured stones include: Oiling (Emeralds), Heating (Amethyst, Sapphire, Aquamarine, etc.) and Diffusion. If the gem has been heated or irradiated, coated or diffused with chemical compounds, it affects both the price and the collective appeal of the gem and this is information that the customer should be made aware of.

Obviously there is an enormous profit to be made by such processes if the buyer isn’t aware of the treatments. “This is where disclosure comes in,” says Mark. “In our business, honesty is termed as Disclosure. In a perfect world gem traders would offer full disclosure on all stones that they are selling but unfortunately this is not the case. Our clients depend on our expertise and experience to ensure that they know exactly what they are buying and the value of the piece. It seems pretty simple but in this industry it’s a very hard thing to find”.

While some treatments are generally accepted in the industry, when Beryllium and Titanium began being used in the heat treatment process, around the 1980s, it dramatically changed the whole market. The efficacy of the chemical elements is so strong that it can actually turn a pebble of low grade rough sapphire into a stunning and impressive gem quality blue, pink or yellow. The process is generally referred to as Diffusion. Simply explained, the untreated gems are heated to extremely high temperatures of around 1300 degrees Celsius, in the presence of a combination of chemicals. The cooked gems are then recut and repolished. The results are the difference between night and day, as is the price and the buyer should be made well aware of this treatment.

Mark’s education with GIA and his ongoing involvement in their lectures and information networks ensures that he has up to the minute data on gems, their sources, their treatments and the price structure. These treatments are such a profitable enterprise that it takes a vigilant laboratory to keep up with the changes.

GIA is regarded as the global steward of identifying, testing and grading of gemstones. Over the last 75 years or more, they have developed the most sophisticated technology to breakdown and analyze all the information in a gem stone. Each variety of gemstone has very specific properties that can be measured and tested against their database.

“For the more sophisticated treatments, such as Beryllium and Titanium diffusion in sapphires, I rely on the GIA laboratory services to provide me with a certificate of origin and treatment. These certificates are recognized worldwide as adhering to the most stringent standards in the industry. These are THE certificates with it comes to colored stones and diamonds, and the grading systems which they have developed is used by everybody in the industry, worldwide.”

GIA first opened its door in Bangkok in 1993 and the GIA Thailand Campus has been training local gemologists for more than a decade. Their core program “the Graduate Gemologist (G.G.)” is recognized the world over as the premier diploma in gemological education. “It takes only six months to complete the course but the studies are intense and the homework is grueling. For 180 days you live in the world of gemstones. In the end it’s a very satisfying and rewarding experience. They give you the confidence you need to thrive in this very confusing environment,” says Mark.

Both Laurie and Mark agree that now, more than ever, it is a buyer-beware market. The technology at all levels is becoming ever more sophisticated and so it is increasingly important to buy from reputable dealers, people who will put their name on the line. “In our case, we are where the buck stops. We stand by our stones.”

When buying a gemstone, Mark recommends the client should be asking following questions:

Has the stone been treated?

Where is it from?

Is the seller the owner of the stone or simply a sales agent for a stone dealer?

In the case of sapphires and diamonds, can they supply a GIA certificate of the stone? Other certificates are regularly offered but they don’t carry the recognition that would be required by insurance companies and resellers.

The design and manufacturing process

“Our clients come to us from all over the world, with either an idea for a piece of jewelry, for which Mark will source the stone, or they bring a stone(s) with them. I then work with them on the design. This can be from a drawing, photograph, copying or updating an existing family heirloom or starting with a blank canvas to create a uniquely inspired piece of jewelry”.

“After choosing the design we have a wax model carved in the chosen style so that the client can see a three-dimensional vision of the piece which we will then tweak as necessary. After that it goes to be cast in silver, gold or platinum.” explains Laurie.

Depending on the item and intricacy, a custom made piece of jewelry will take up to two weeks from beginning to end. At every point along the way Laurie is in contact with the customer to ensure that they feel involved in the process and that they are happy with the design.

“So much of our passion, pride and energy go into our pieces. From the selection of the gem to the execution of the design, we are intimately involved in every step of the process. Gems, jewelry and personal tastes do alter over time and we are always available for repairs, alterations, cleaning and upgrading. Our relationship with our customers is an ongoing affair”.

Most importantly and to sum up, Mark points out, “while we have discussed some of the more technical aspects of gems and jewelry, please keep in mind that first and foremost gems and jewelry are a thing of beauty, passion and love. An enduring form of art. There is a connection between the soul of the owner and the jewelry. It speaks of the owner’s character and inner feelings and of relationships between loved ones. This is the passion. Leave the technical side of things up to us and let your dreams run wild”.

If you are interested in seeing some of Mark and Laurie’s latest collection or would like to have a piece of custom jewelry designed, please arrange for a private appointment.

Laurie: 086 983 0863, laurie.arlani@yahoo.com

Mark: 0878 098 761, mark@markpowergems.com, www.markpowergems.com

Published by Traversing The Orient Magazine. You want to make an online travel business? Please go to www.web.com.

Stand By Your Stone

“In my high school exams at Sirindhorn School in Surin,” says Sutapa, “I was top of the class in arts and languages, and I chose French as a major language.

“After high school I received the American Field Service (AFS) Scholarship to travel to France as the Junior Ambassador in exchange of language and culture. I attended high school in France and spent one year with a host family.

“I graduated with a Bachelor of Arts at Silpakorn University, majoring in French and minor English”, she says. “After that I went back to France and got the Master Degree of Arts and Literature at Sorbonne University in Paris and a second Master Degree in Communications and Public Relations. After completing my education, I worked as a temporary staff at the Tourism Authority of Thailand in Paris. I spent almost seven years in France.”

Having spent a long period of time in France I was curious as to whether the language had slipped into her subconscious! Did she – per chance - dream in French? “Actually, when I was in France I often dreamt in French,” she says, “certainly because of speaking and being surrounded with French friends and families. Now I still dream, not in French but about France, about my work, how to promote French food and beverage products in Thailand?”

Having completed her education in France Sutapa came back to Thailand and worked at the Novotel Siam Square as PR Manager. In 1999 the readers of ‘Sentang Setakit Newspaper’ voted her Woman of the Year in the Public Relations branch. She was presented the award by Than Pooying Boonruan Choonhavan

With her French background, she was approached by a recruitment company to join SOPEXA Thailand and has enjoyed 13 challenging years working as the company’s Director for Thailand.

SOPEXA Thailand is the Food and Beverage Marketing and Promotion Office whose headquarters are in France. It is one of 40 SOPEXA bureaus located throughout 35 countries in Europe, The United States, Canada, The Middle East and South East Asia

Like its counterparts throughout the world, SOPEXA Thailand is a non-profit organization supported by the French Government’s Ministry of Agriculture and Fisheries, the food and beverage industry and various related trade organizations.

Sopexa’s mission is three fold; to promote French products in new markets; to increase the exporter’s share of the market and; to develop the range of French exports worldwide.

Since it’s founding in Paris in 1961, SOPEXA has actively expanded export markets by assisting and advising traders and distributors on the effective marketing and promotion of French food and beverage products throughout the world.

The SOPEXA office in Thailand, set up in July 1992, recognizes the rapidly growing demand for French products in the Thai market. Working closely with retailers, importers and distributors, SOPEXA Thailand has begun initiating local promotion activities to improve the standing of French export products and increase the sales of French products in Thailand.

The Communications strategy that Sopexa Thailand have been following includes advertising, sales promotion, press and public relations, training courses, exhibitions etc.

“One of the most successful and well-known events we organize annually is the salon ‘Bonjour French Fair’”, she says.  “It is the event that gives the opportunity to Thai consumers to buy French products at very special prices direct from the importers and distributors. The products on offer include Champagne, wine, food, groceries, clothes, cosmetics, leather goods, kitchen wear, as well as services such as tourism, hotels, airlines, education and more.

“Each year,” she says, “we present a different French region and make the consumer acquainted with the richness of its wines cultural and religious heritage, historical landmarks and tourist attractions. We want Thai consumers to feel like they are actually visiting and shopping in the different French region every year.

“This year we will lead the Thai consumer to the  Languedoc-Roussillon region,” she says, “another world renowned region of France famed for its ‘Joie de vivre’ or ‘joy of living’ and its Languedoc wines second to none when its comes to any celebration.

“I believe in French products,” she says, “French food culture is an integral part of the image of France, as well as a major attraction for visitors to the country.

“France is a country with a strong agricultural and gastronomic tradition”, she continues, “France‘s agriculture is diverse and occupies 54% of the country, covering a surface area of 29.6 million hectares. France is the third largest world exporter of agricultural products and processed foodstuffs worth 38 billion Euros.

“Moreover, France has been well-known for many centuries as the country that produces the best quality wines,” Sutapa explains. “From the moment of production, selling, distribution and consumption, French wines are subjected to strict control by four organizations: INAO (Institut National des Appellations d’Origine des Vins et Eaux de Vie). ONIVINS (Office National Interprofessionnels des Vins), DGCCRF (Direction Générale de la Concurrence, de la Consommation et de la Répression des Fraudes) and DGI (Direction Générale des Impots).

“France is inestimably blessed in the diversity of her climate and terrain,’’ she continues.  “The enormous range of soil types and weather conditions throughout France nurture an abundance of different grape varieties which produce a remarkable assortment of wines and spirits that are famous throughout the World.”

The 10 great French wine producing regions Alsace, Bordeaux, Burgundy-Beaujolais, Champagne, Loire Valley, Languedoc-Roussillon, Provence-Corsica, Rhône Valley, The South West have their own special features – soils, climate, centuries-old practices, grape varieties – and each offers a large and varied range of wines.

“Apart from wines,” she says, “France is also well-known for cheeses, foie gras, charcuteries, oysters etc… There is the AOC – appellation contrôlée or geographical indications – to control the origin and the quality of the products such as wines, cheeses and many other products.

“Moreover, France is also very concerned with food safety”, she is keen to point out, “from the field to the plate to guaranteed assurances about the quality and safety of French produce consumed within the national territory or those exported.  The French Ministry of Agriculture and Fisheries have launched the website: www.frenchfoodsafty.com to give the information on French Food safety.

“French cuisine is considered ‘fine cuisine’ and I believe there are clients that are looking for this prestige in dining,” she says. “French cuisine can offer many different varieties of dishes, same as French wines, each region boasting a ‘spécialité de la région’ or special food for the region, like ‘Choucroute’ from Alsace or ‘Boeuf Bourguignon’ from Burgundy.

“In addition, with the support of the French Ministry of Agriculture and Fisheries Sopexa has organized since 2004 the event ‘Apéritif à la Française’ a worldwide event celebrated annually every first Thursday of June,” she says. “This event aims to highlight the wide variety of French products and focus on their simplicity for consumers and to ensure they are accessible in an atmosphere that is festive and modern.

“We can also savor the French quality cuisine in a casual way at a very reasonable price,” she says, “like in France, there are many cafeterias and Brasseries that offer the ‘Menu of the Day’ with a very reasonable price set menu including starter, main course and dessert with a complementary glass of wine. Many French restaurants in Thailand now propose this kind of menu for lunch, it is really worth enjoying.”

Sutapa is clearly very passionate and committed in her work. In recognition of her efforts in 2004 Mr. Hervé Gaymard, the French Ministry of Agriculture and Fisheries awarded her the Chevalier dans l’Ordre du Mérite Agricole, and the prize was presented on his behalf  by H.E Mr. Laurent Aublin,  French Ambassador to Thailand.

Having explored Sutapa’s professional life I wanted to get up close and personal to discover the person.

“I learnt to cook French dishes when I was AFS student,” she tells us “as my French host family has a ‘Boucherie’ - or butchers, selling also hot dishes. I love cooking the ‘Ratatouille’; it is a healthy dish, with many vegetables, Mediterranean style. For the dessert, I love making all the fruit tarts according to the fruits of the season: apples, pears, peaches, prunes, strawberries.

“I love most French wines,” she continues, “each wine region has it own character and charm, when I choose to drink a wine it is according to many things: occasion, dishes, weather, the company or even mood – the wine I fall in love with each time I drink it is the Alsace Gewürztraminer Vendange Tardive. For me, this wine is like a sweet elegant lady with a very fresh and flowery perfume, but you can not abuse her because at the same time she is very strong and can knock you.

“Since I don’t have much opportunity to travel,” she says, “when I have a holiday, I like to spend my time in France, it is nostalgia. I have visited many lovely places in France, but I think the dream that I want to realize one day is to set sail on a giant balloon, sipping good wine and flying over different vineyards under a sunset in summer.

“Each chef has his strength and personality,” she says, “for me, chefs are like artistes, when they cook they put their hearts and their soul into their creations. When chefs cook their dishes, it’s not only to make a good taste, but they have to make a nice presentation, attractive and unique, so it requires both skills and creativity. I like painting but I’m not professional, but still I can appreciate a chef’s creativity. So I will not allow myself to be over impressed by any one chef, it would be ‘Dommage!’ I love savoring different food with different styles which reflects the personality and even the mood of the chefs themselves.

“Having said that, the two chefs that will always impress me are my Thai and my French mums,” she admits, “they are totally different, but the same thing they have in common is very often, with not a lot of things in the fridge, they can cook such wonderful dishes!

“When it comes to deciding on a restaurant,” she says “it depends on the occasion. I usually like the restaurants which have a warm and friendly atmosphere. Somewhere cozy where you can enjoy good food and wine with good company.

“As for modern French cuisine I think it’s good if there is the demand for that,” she says. The world is getting smaller, people travel to different countries and with that comes the exchange of food culture. As each country has its ‘Art de Vivre’, the cuisine can also be adapted as per the food culture and ingredients available. The taste of ‘Somtam’ or ‘Tom Yam Koong’ in Paris will never be like the ones in Bangkok, not because the chefs can not do it, but because the taste would be adapted more to the local palate.

“I am passionate about speed’’ she says, ‘‘so my dream car would be a red Bugatti Veyron, with the capability of 407.16 Km/hr – c’est magnifique!

“It’s very funny that you talk about perfume,” she says with a smile, “as it can link to the wines. I love perfumes and I also love wines, but these two better not go together when you want to smell the wines, you are told not to wear perfume. But many times I realize the overlap when I arrive at events – someone comments ‘Oh this wine smells like ‘Dior’’… Eventually, you can change your favorite perfume like you can change your favorite wine, depending on the occasion and the company. When I was in France, I loved two or three strong perfumes; today I love two or three light floral and elegant ones.  My favorite is ‘Dior Addict 2’.

“I love Chanel as a designer” she concludes. “It’s very classic and can be worn by women of any age. It suits me to wear black and white and pearls are my favourite jewellery.”

Bonjour French Fair 2009

“Bonjour French Fair 2009, Bonjour Languedoc- Roussillon” will be held on 10-13 December at Queen Sirikit National Convention Center, we expected 5,000 professional visitors and 50,000 qualified consumers.

Bonjour French Fair 2009, Bonjour Languedoc- Roussillon” the French Traditional Event that no one can afford to miss!!!

For more information on this event or pre-register, please contact Sopexa Thailand 02 636 14 22-4.

Published by Traversing The Orient Magazine. You want to make an online travel business? Please go to www.web.com.

Sutapa Karnkoravict Director of Sopexa Thailand

Governor Natalio F. Beltran III sits on the lower bunk of a double-decker bed in a small ferry waiting to cross the Sibuyan Sea, his legs stretched out, his hand popping nuts into his mouth. He looks at ease with people who come up to him to make small talk or bring up official business, and positively relaxed playing with a handheld video console to pass time.

It is a scene the first-time governor of Romblon, the island-province in the center of the Philippine archipelago, relives over and over – untiringly.

Gray mist dulls the periwinkle horizon as the ferry docks at the provincial capital’s port. Gov. Beltran heads out to the town plaza immediately outside the port, passing a small park he recently spiffed up, and goes straight to a row of eateries. He orders an assortment of viands to share with his small entourage and afterwards sits himself down on a plastic chair. He eats the Filipino way – heaping a serving of each dish in the small feast on his plate and consuming everything heartily.

He is the chief of this fiefdom – minus the pomp and spectacle. He rules in a shirt and a pair of jeans, driving himself around in a car or a motorcycle whenever he feels like it, which is often.

Gov. Beltran’s father was an esteemed political leader of the province who taught him, above anything else, that ruling justly need not come with superfluous trappings.

“My father brought us up to be human,” Gov. Beltran said simply, “Not feeling superior, never acting arrogantly.”

The elder Natalio Beltran, once an assemblyman, undersecretary for public works and congressman, was raised by a priest and took odd jobs to finish college. To look down on the less fortunate was to look down on his own beginnings, he told the governor and his sisters.

Gov. Beltran said: “My father was a good man. He really loved our province,” a love borne of indebtedness then, in turn, instilled and nourished among the children.

Their eyes were opened to politics because of their father, Jun Beltran, who was mostly away because while they stayed in Manila, he was shuttling between his home and his hometown.

“We don’t spend Christmas with him because he spends it in the province,” Gov. Beltran shared.

He would still involve them in his activities such as make them wrap up presents which he would take to Romblon and give away as if he were Santa Claus.

“He would make the rounds of all the schools he could reach. Then he’d make the children fall in line and give them gifts.”

Recognizing the role it played on his own life, Jun Beltran also introduced free education at the elementary and high school levels.

“It became his pledge,” Gov. Beltran remarked, “to give back the prosperity he earned.”

Needless to say Gov. Beltran proved to be the sole male heir of his father.

“I have experienced how dad’s life was when we were apart from him.” Then his voice nearly cracked when he continued, “It is hardest to be away from your family.”

Being his father’s heir may be his birthright but Gov. Beltran proved that he earned his successes – he worked hard for them – though things happened quite accidentally.

“I also don’t know how my political career began,” he said with a solemn smile as the cacophony of mid-afternoon traffic served as background music as we talked in his office in Manila.

Gov. Beltran was managing the family’s security agency business at 26 years old when he first forayed into politics. His mother objected to upsetting a harmonious life for politics, in her mind a crazy idea. “She told me not to enter politics because it was an expensive and unproductive undertaking.”

His father, on the other hand, was neither a sceptic nor supporter.

In 1997 he ran to become captain of his barangay – the smallest political unit in the Philippines – in Sampaloc, Manila, and became at 26 the youngest to have pulled a victory.

Somebody told him to gun for the presidency of the league of barangay captains in Manila, all 897 of them. Feeling beginner’s luck on his side, Gov. Beltran decided to take a crack at it. But he went back to seek his parents approval again. His mother, once more, discouraged him. Meanwhile, his father impressed on him what would become the standard by which he would be judged.

“My father told me that the world I wanted to enter is messy and noisy, a world where there are no real friends. It is a world that requires resilience and courage otherwise it would bring you to your knees in tears. He said I had to be different if the ordinary people were to love me.

“But his most important reminder was: ‘Don’t bother running if you will just destroy the name I have worked all my life to build.’”

It was something Gov. Beltran has painstakingly avoided from happening.

“I carry out my responsibilities, from the time I served in Manila, always with our name in mind – my father’s name. I take care of the name and reputation that my father built and which I inherited.”

This good name was his tower of strength so to speak, his recourse when politics dealt him his first nasty blow.

With his father’s support and guidance, Gov. Beltran became the president of the league and the youngest ever to win – by a landslide at that. Five years later he ran again as chairman of his barangay, this time his entire lineup was unopposed. He became the league’s president once more to the dismay of the city’s ruling mayor.

“The mayor was asking his people who would run against me. They told him, ‘Jojo is a tough rival, he knows how to get along with people.’”

Perhaps wanting to prove that his influence was more weighty than Gov. Beltran’s record, the mayor sought to unseat him by proposing new rules of election that he believed run counter to the law that established the local government system. Gov. Beltran fought it with all the patience he could muster, after all, the mayor was a godfather at his wedding.

“I received the first pain in the world of politics which my dad said would hurt extremely,” he noted.

It became an ugly political war – his office at the city hall was padlocked and the salaries of his staff were not released.

The battle reached the country’s highest court which in 2006 ruled in favour of Gov. Beltran. “I wanted to stand by the law because the law is for all,” he declared. “I vowed to protect our name so I would not get involved in anything that would taint it.”

Gov. Beltran was also careful not to hurl stones back at his opponent. “I could not fight back because I knew the day would come when I would have to kiss his hand again because he was our godfather. If I bickered with him we would never regain good relations. I will never allow that.”

With his political battle in Manila over and won, Gov. Beltran felt it was time to go home.
Gov. Beltran’s father never pressured him to follow his footsteps but he made certain to impress on him the desire to serve his home province.

“He used to ask me, ‘Why do you serve here in Manila, why not at our hometown?’

“I believed that once you become a public servant in Manila you’d be almost made of steel because all the battles are here.”

For all his keenness as a political observer, Gov. Beltran would ponder on his own career and come up with quite a simplistic, self-effacing conclusion.

“Maybe it was destiny or the Lord’s will for me to serve in Manila first.”

In any case, he recognized his obligation to his province and desired to fulfil it.

During his father’s last days, he would often tell Gov. Beltran not to neglect his province. “I didn’t respond, I kept quiet.”

Again the elder Beltran, in the gargle of his voice, repeated the plea: “Son, do not neglect our province.”

“I finally replied, dad we shall go home to Romblon, I will go with you as soon as you are better.”

Gov. Beltran would make that trip without his father who passed away in June 2008. But he would make it with his every teaching planted firmly in his heart and mind. He became Romblon’s youngest governor in 2006 at 36 years.

“I don’t know how I won,” he wondered in a half-smile. “What I know is I put my father’s name [in my campaign materials] and the people recognized it. Even I was terrified of the trust they gave me.”

The hardest thing to adjust to was journeying through Romblon’s 20 islands and islets.

“It’s tough to get from one island to another. If only Romblon were one big island. I’ve rode through the biggest waves in the smallest boats. I have to walk up rough terrains. I constantly deal with sleeplessness and fatigue.”

But they do not get him down if only for his desire to protect his father’s name, also to prove he is worthy of bearing it.

“I am overawed with my father’s achievements. I know I have to match, if not exceed, them. I’m getting there.”

Romblon, he feels, is a province lacking in attention from the national government. He credits his partnership with the province’s congressman, Budoy Madrona, for the stream of projects and funding that have been flowing to Romblon since his term began.

“This is about hard work. I have to regularly be here in Manila to follow up our requests at the budget department, to talk with secretaries and regional directors. Thankfully these help release our projects.”

In his first term, Gov. Beltran set an agenda encompassing economic and social issues embodied in the catch phrase, “Romblon, Bayan nating Mahal” – Romblon, our beloved home.

“They say it’s too deep and profound. I disagree. It’s quite simple. If you love your province, your town, your barangay, you should show it, not only say it.”

Romblon is admittedly a poor province, hence Gov. Beltran prioritized livelihood enhancement and poverty alleviation in his agenda.

He supports seed growers by providing them additional tractors. He has boosted rice and vegetable production. He distributes seedlings, creates farm reservoirs, fish and turtle sanctuaries, helps farmers in crop production and builds water-impounding dams to support the province’s agriculture and fisheries-based economy.

Romblon is teeming with natural resource but he is constrained for these to be exploited without the explicit approval of the people. The island of Sibuyan, for one, is home to the virgin forest of Mt. Guiting-guiting and rich in nickel and gold deposits. Yet he has not given the green light to any major mining operation because the locals object to it.

“There have been big-time applicants but I told them they cannot do anything unless they convince the people. I am convinced that they can generate jobs and income for the government plus they will carry out corporate social responsibility. But they have to convince my constituents, not me, that they will do things right, that they will observe the law,” Gov. Beltran explained.

He is taking a similar stand in the capital town of Romblon where marble mining used to be a prosperous industry. Romblon’s marble is often compared to Italy’s Carrara marble but the industry has been on a slump for years.

Gov. Beltran’s father, during his service, wanted to create a special economic zone to encourage more investment to pour into the industry and encourage small local players to work together as a single, bigger entity. But the locals disliked the idea and his father did not push it. Neither does Beltram, though he realizes its wisdom and potential to protect the industry.

“They would be stronger if they were one – but I leave it that way. It’s up to them.”

Meanwhile, Gov. Beltran is also planning for a 200-bed modern hospital that would also serve as a training ground for medical students. He is also actively promoting tourism by improving access and transportation, repairing public infrastructure, and beautifying each town with parks and small landmarks.

After all there is not a want of sites to see and places to visit in Romblon. Its three major islands and dozen islets burst with magnificent beaches, grand falls, concealed caves, sunken treasures and historic landmarks that make for the most charming palette of blues, greens, browns and reds. It is also a province of warm, shy smiles, helpful strangers and hospitable homes that make it more than easy to feel at ease and be assimilated into the tranquil land and seascape.

Education was his father’s priority and so is his. He has built classrooms, rehabilitated schools and distributed school supplies to schoolchildren across the province. But the legacy he wants to begin sowing now is one his beloved father left him – to love his roots and cherish it for always.

“Our culture is slowly eroding. Romblomanons were raised in a culture of love and solidarity. But self-interest has been eating into that tradition,” Gov. Beltran lamented.

So he is replanting the seeds among the young and calling on the older generation to set a good example. He encourages locals who have moved elsewhere to come back and, instead of seeing it as underdeveloped, take pride in their hometown for its inherent bucolic charm and dignity.

“I want Romblon, my province, to be a home for every Romblomanon. I cannot convince Cebuano, Pampangeño, Manileño, Batangeño to love Romblon. The only ones who will love Romblon is we Romblomanons.”

Politics seems not to have affected Gov. Beltran at all. Rather, he does not let it get in the way of the life he has been used to living. His appearance is always laid-back and casual, none of the artificial formality and detachment acquired so quickly by most politicians. He speaks fluent Filipino by choice and with pride.

He did not have security until late in 2008 when Congressman Madrona assigned some officers to him. “I don’t like having security in tow. When I want to go out, I can drive myself or ride a motorcycle.”

His staff recounts that often the governor would disappear from his office or home and then come back with a huge pot of local porridge from a nearby eatery to share with everyone.

“I love lugaw,” he laughed.

He also loves fishballs, another street food sold in a mobile cart. “I don’t like fishballs brought to me. I like seeing it cooked in front of me and eating it on the spot,” he said so firmly it almost sounded like he was fighting for his life.

And perhaps he is. “Politics did not change my life and never will I let it change me. If I changed myself I would begin to doubt myself.

His wisdom is made wiser by its simplicity. “When I step down from office, I only have my life to go back to. My life would be the same, nothing has to change.”

Published by Traversing The Orient Magazine. You want to make an online travel business? Please go to www.web.com.

Romblon Governor Natalio “Jojo” F. Beltran III – A man at ease with his people

On May 2nd, at the MGM Grand Arena in Las Vegas, Manny Pacquiao sent a shock wave through the world of boxing and most likely destroyed the career of Britain’s most popular fighter, Ricky Hatton. In doing so, he added the light-welterweight crown to his past world titles which include lightweight, super-featherweight, light- feather­weight, featherweight and flyweight.

Sports writer Tim Dahlberg summed it up neatly, “Manny Pacquiao didn’t just beat Hatton. He didn’t just knock him out. He demolished a world class fighter who had never lost at his natural weight of 140 lbs. He did it with such precision and ease that the talk afterward wasn’t whether Pacquiao is the best pound for pound fighter in the world, but whether he might be one of the best ever”.

A few weeks later, on May 25th, the man nick­named ‘The Pacman’ flew into a media scrum in Bangkok’s Intercontinental Hotel. Entering the room the five foot six Filipino disappeared be­hind a melee of photographers. Dressed in a San Miguel tracksuit top Manny looks almost nor­mal. In the ring it’s another story. His physique is chiseled and his speed makes some of the world’s best boxers look ordinary.

During the San Miguel sponsored press con­ference in Bangkok he was relaxed and defer­ential, commenting on how lucky he is to have been gifted such talent by God. When asked to compare Thai boxing with Philippine boxing he pointed out – much to the delight of Pol General Kovid Bhakdibhumi, who is also Vice President of the WBC – that Thailand too, has great fight­ers. However, when it comes to talking up his own prowess as a boxer Manny allows his fists to do the talking.

There’s none of the arrogance of Floyd May-weather or the aggression of Tyson. Immediately after the 2 minute 59 second demolition of Ricky Hatton he almost apologized to the thousands of British fans who’d flown the Atlantic to have their dreams shattered.

“No hard feelings,” he explained shortly after the fight, “I was just doing my job, I hit him hard, he went down and I knew he wasn’t going to get up.” This disarming understatement sent a rip­ple of laughter through an international press corps struggling for superlatives to describe what they’d just witnessed.

I asked him when he took up boxing and what motivated him as a fighter.

“I started training when I was 11 years old.” His potential was quickly noticed by the trainers and more starkly by the young opponents he’d skip rings around. Talent is nothing without the motivation to dedicate oneself to practice. “My family was very poor,” he said “that was my motivation. When I started winning, my prize money went to my mother.”

Growing up on a vegetable farm overlooking General Santos City with his sister and two younger brothers, life was far from easy for the future champion. Shortly after leaving school his father left home, never to return. The young Pacquiao worked as a baker’s assistant during the day and over the years boxed himself and his family out of poverty.

In 1994, at the age of 15 Manny was noticed and, along with 10 other promising teenagers from General Santos City, was shipped to Manila on a slow boat. None of the teenagers had a single centavo in their pocket. Manny would train hard in the gym and sell cigarettes on the streets to make ends meet. Some nights he’d be lucky enough to sleep on the dirty canvass in the ring, other nights he was out on the street.

To succeed, Manny knew he had to work extra hard in the gym, bulk up and live a spartan lifestyle. Turning pro in 1995, weigh­ing 106 pounds the teenage boxer slowly began to make a name for himself. A string of successes led to him wresting the Ori­ental flyweight title from Thai veteran Chokchai Chokwiwat in 1997 and a year later he came from behind to stop another Thai, Chatchai Sasakul, for the WBC 112- pound crown.

By 2001 his business manager Rod Nazario realized he was running out of opposition in Asia and took him to San Francis­co in search of a manager willing to give him a break. However, it was Freddie Roach from the Wild Card Gym in Las Vegas who spotted the unpolished gem in Pacquiao.

From there the titles began to fall to Filipino southpaw. Fight­ing across the US he quickly built his reputation as a bell to bell, devil may care brawler. Fans called him the ‘Mexecution­er’ for mowing down challengers from south of the border and ‘Pacman’ for taking out anyone who got in the way.

Successes over the past couple of years have pole vaulted him into the super league of sports stars along with the likes of Ronaldo, Tiger Woods and Lance Armstrong.

In the San Miguel press conference much is made of Manny Pacquiao’s new role as ambassador for San Miguel. But if San Miguel is the drink of the Philippines then Pacquiao is the pride of the Philippines. On nights when he’s fighting for a world crown the 96 million people of his disparate nation become one while the crime rate takes a hit for the better. Hearing of the statistics Manny said he would box all the time if it could stop crime and murder and unify his people.

No surprise then that in 2007 Manny was lured into running for public office, losing to incumbent Rep. Darlene Antonino-Custodio of South Cotabato. Many of his fans begged him to leave politics to the politicians and to focus on his boxing. For now, at least, he’s heeding their advice. However, it’s no secret that he’s keen to take his fighting spirit into the political arena when his boxing career comes to an end.

Earlier in the day he’d met the Thai Prime Minister Abhisit who gifted him with a basket of fruit and a framed picture. “It was an honor to meet the PM,” Manny tells the audience. But when one of the journalists quips, “Did he ask to borrow money from you?” there’s a chorus of laughter and a few nervous looks from a small throng of VIP’s. Manny does the right thing, smiles broadly and motions the next question.

A young Thai journalist asks his opinion on a subject that Manny isn’t willing to smile off. “Today, in the paper, I read that Mayweather said he can beat you very easily. What do you say to that?”

This time Manny is off the ropes.

“You know, Floyd Mayweather is like his father. Too many words are coming through his mouth, too much talking. Look at what happened after the fight. When we asked him (Mayweather Senior – Hatton’s trainer) after the fight what he thinks now, he didn’t say anything.”

In Las Vegas on July 18, Floyd Mayweather will take on Juan Manuel Marquez. Manny Pacquiao has made clear his intent to fight the winner of this bout. Like most boxing commentators he believes it’ll be Mayweather.

Before entering a short period of retirement Mayweather was considered the best pound for pound fighter in the world. Pacquiao has taken that crown and  Mayweather  wants  it  back.  Commentators  are  divided  over  who’ll emerge victorious but there’s a steely determination in Pacquiao that breeds an unshakable confidence in his people. The fight is scheduled for October and already people are talking of it as being the fight of the century.

Shortly before Manny leaves to sign autographs and strike poses for the cameramen I ask him, what are the main advantages and drawbacks of international fame?

The advantages speak for themselves. But when he considers the disadvantages he pauses.  There are no complaints about  loss of privacy or people who try to take advantage of his fame. Perhaps for someone who emerged from rural poverty  into fame and fortune such complaints seem pointless, even  selfish.  Instead, he explains, “My success comes with responsibility. When I fight, I know I’m fighting not just for myself and my family, but for all Filipinos.”

Published by Traversing The Orient Magazine. You want to make an online travel business? Please go to www.web.com.

Manny Pacquiao: Pride of the Philippines

One suspects Octavio Gamarra didn’t work his way to the position of Senior Vice President by merely saying what other people wanted to hear. His approach is direct and his conversation is spiced with humor and controversy. Coming from Peru he puts it down to his Latino heritage. “I’m a people’s person, I thrive on connection with people,” he explains in the lobby of Dusit Thani’s flagship property in Bangkok.

It’s a style that stands in refreshing contrast to many of today’s leading businessmen who tip toe around sensitive topics with the kind of smooth talk that says nothing at all. It’s also a style that has won him a reputation as a compelling public speaker and raconteur.

The drive to succeed was plainly channeled into Octavio from an early age. Growing up in Peru the young sports enthusiast forged talent with deter­mination to become a national champion in swimming. By the age of 18 he was ranked 60th in the world for the 400 meters. The Olympics would have surely followed if Peru hadn’t boycotted the 1980 Moscow Games on politi­cal grounds.

With a wired up energy and a flare for recalling conversations to illustrate events Octavio explains. “My coach said, ‘Octavio, don’t worry about it. Keep training and you can go to the next Olympics.’ But the politician, you know my love for politicians (a shrug of contempt) how could I know they wouldn’t pull the rug on me again and boycott that too.”

Instead, the 18-year old decided on a future away from competitive swim­ming. Again he swiftly recalls a conversation as if it happened only yesterday. “My father would ask me. ‘So, Octavio, what do you want to do with your life?’ And I’d say, ‘Well I don’t know.’ And he’d ask me, ‘Do you want to be a doctor, do you want to be a lawyer?’ And I’d say ‘I don’t know, I don’t know.’

“I was a swimmer, and as a swimmer you follow the dark lines in the pool and your brain becomes very transfixed. But my father would keep asking, ‘What do you want to do?’ So I said ‘listen, I’ll enroll in university, and get a job, perhaps work in hospitality.’”

After gaining a Bachelors Degree Octavio packed his bags, said goodbye to Peru and went to study hospitality at the Hotel School in Lausanne, Switzerland.

The choice of career  led to a nomadic  life that would satisfy the dreams of anyone with a fascination for diferent cultures. “I’ve worked in Detroit, San Francisco, Boston and Hawaii. Then  I was  transferred  to Sydney, Barcelona, Osaka and Singapore.  I’ve opened hotels  in Mexico, Puerto Rico, Montreal – all of this with the Ritz Carlton Hotel Group. So as you can
see I’ve been all around the world.”

His current position as Senior Vice President of the Dusit International is all about making global strategic plans, determining what is going to be the direction of the company and instructing hotel managers around the world how to execute the plans. It demands a great deal of travel and meetings in board rooms away from the hands on approach of running a hotel. Something he’s thrived on for much of his career. “My wife, when I got this job said ‘Aren’t you going to miss the contact, aren’t you going miss developing employees and talk­ing with guests.’ And you know in the two years I’ve been doing this, the one thing I miss is that aspect of the business.”

Anecdotes relating to his career in the hotel industry pour forth at a rapid pace. Like a recent meeting with a hotel owner in Cairo when negotiations reached fever pitch.

“There’s me the owner, a legal councilor and the people who travel with me and he’s raising his voice and I’m doing the same and he’s screaming at me and everyone’s looking worried but when the meeting is over he says, “Octavio, this was a great meeting, lets go to dinner.”

As we’re talking the government opposition -red shirts -are growing in momentum only a few km’s from the hotel, threatening to plunge the coun­try into deeper political and economic malaise. It’s a situation that has per­suaded many in the tourism industry to tighten their belts and do nothing. Again, Octavio breaks ranks with the doom mongers to set his sights on a future beyond the red and yellow hell of the present.

“Since October, with the economy and the airport seizure the situation be­came dire. So in October and November I made some decisions and said to the general manager we should go for volume business. Secure accounts. If somebody is going to book four or five rooms for the entire year don’t worry about the rates, take it, take it, secure the account. This is what we are doing.

For the first time we have an airline crew, 15 rooms secured. And people would say, ‘Oh an airline crew,’ (shrugs his shoulders disparagingly). In better times you would hold the rooms for a higher rate but for now, when business is down, no matter what happens you know you have a baseline of 15% or 20% secured. In December when all the other hotels were running 20% or 30% this hotel was running 50%.”

The past few years have been the boom years for the hotel industry and now is the time to take stock, look over one’s shoulder and learn from past mis­takes. “You know in Dubai they became too aggressive with rates. Now that tourism has gone down and the hotels need to fill rooms the wholesalers are saying, ‘Hey listen, last year when people wanted to come you were putting up the rates, now we go elsewhere.’” As if to illustrate the point as a micro­cosm of what’s happened on a global scale he continues, “They became too arrogant, too greedy and now they are paying the price.”

With new hotels opening in Cairo, Delhi Dubai, Abu Dhabi and China’s Hainan Island the weight of expectation is on the shoulders of Octavio but he shows little sign of middle aged wilt.

“Taking part in triathlons is something I do in order to remain sane, if I don’t do this I will kill someone.”

Gesturing to his suit he explains, “I always say that this is not me, I’m just happy to work in the hotel. If you see me during my days off I don’t shave, I mountain bike, I go kayaking, I love the ocean, I do the triath­lons, I go to the mountains, and that’s really what I love, you know. When people see me on my days off I’m in shorts, baseball cap, three or four days I don’t shave, I’m very pleased that my wife doesn’t mind. When employees see me on the street they don’t rec­ognize me.”

Besides his wife and two boys Octavio’s other driving passion is competing in triathlons. Every year he sets himself the target of competing in four triathlons and in every triathlon he competes to win. “Taking part in triathlons is something I do in order to remain sane, if I don’t do this I will kill someone.”

Getting out into the wild and competing in triathlons maybe the escape from the straight jacket confines of work that keeps Octavio sane but he also sees correla­tions between sport and work.

“The way to discipline yourself with sport is the same way to discipline yourself with business. You know my two children (7 and 9 year olds) are doing Taekwondo. They have both become green belts and you know I just love the way they progress. You become a white then you become a yellow and a second yellow and a green.

“I was talking to a general manager of one of the hotels last week. He had a black belt and finished fourth in a world championship. And I said to him Paolo, did you become a black belt from one day to the next. He said no, I had to do this, I had to do that and after following the steps I became a black belt.

“So I said why don’t you use the same method with your hotel. Why don’t you say to staff, what do you have to do to become a yellow belt, what do you have to do to become a green belt, it’s exactly the same. And he listened to me and said what you just said makes perfect sense, I had never thought about it that way. I use this method with the general managers and the corporate staff.”

Only two years through a five year contract Octavio is dedicated to his work but not imprisoned by it. When I ask him how long he plans to stay at Dusit Interna­tional he’s adamant that he’ll complete his five year contract. And after that? “I will stay if we are happy”.

But what stirs the soul may be something quite differ­ent. “If I choose to leave in three years I will be 50. I would like to do the Ironman. This is a 3.8km swim, a 180km bike ride and a 42km run. The winner can do this in nine hours. I’d aim to do it in 15 to 16 hours. I would need to take a year off to train for this. When I set my mind on something I do it.”

Published by Traversing The Orient Magazine. You want to make an online travel business? Please go to www.web.com.

Cover Story: Octavio Gamarra Hospitality in the Fast Lane

When Michaela “Pinky” Puno was seven, her parents enrolled her in the ballet class of  Joji Felix Velarde and the late Totoy Oteyza. Little did they know that this would kick start a life-long  passion – uninterrupted by neither marriage nor motherhood.

Pinky’s passion for ballet was a sig­nificant factor in her formative years. She was so good at it that she would choreograph dance routines for their
school programs in Maryknoll Col­lege. At 16, during her senior year, the very strict nuns asked her to teach ballet in their school, this at a time when ballet was banned in all other schools. She enjoyed teaching so much that when she got married, her father, the late architect Felipe Mendoza, built her a ballet studio in New Manila. She taught ballet from1966 until 1989. Not even her seven pregnancies could derail her pas­sion for dance.

After she had moved to the USA in 1987, she con­tinued to get involved in dance. The schools where her children studied needed a choreographer/di­rector for their Spring Musicals and Pinky was the best person to fill the role.

“I believe in using and sharing the talent God gives you and I knew that God gave me the talent to teach. So I taught hundreds of American students to sing, dance and act.”

She retired from teaching at her children’s schools, (the Oakcrest, the all girls school and the all boys school, Avalon School) when all her seven children graduated from their respective schools.

Today, with her sights set on ballroom dancing, which is her new passion, Pinky shares with us her involvement and vision for ballroom dancing in the Philippines.

Why did you decide to concentrate on ballroom dancing?

In the year 2000, I was watching a ball room com­petition on TV in the USA and I was so enthralled by it. I had studied other dance forms previously, but I thought it was totally fascinating to watch the women swirling and twirling in their gorgeous gowns and in such sync with the movement of the gentleman. I thought to myself: what a beautiful way of dancing, of two people moving as one! I was hooked.

What is  special about the discipline of the ballroom dances?

When you learn to waltz, to fox trot, to tango, to do the quick step, you learn elegance and grace, expansive movements, and beautiful figures and shapes. There is a spirit and an emotion that comes from dancing to such exquisite music. When you do the cha cha, the rumba, the samba, the jive, you learn to be rhythmic, powerful, sensual and ro­mantic without being suggestive or offensive.

Ballroom dancing is a “lead and follow” discipline, so it teaches you to trust your partner completely. You learn about body and hand connections. You learn to “tell a story” with your movements. There is a joy about dancing together that a solitary phys­ical activity does not have.

Participating in a ballroom competition is a marvelous experience: the lights, the colors, the gorgeous costumes, the beaming smiles. You feel beautiful as you shine across the dance floor, lost in the ecstasy of rumba music, or the sweeping strings of waltz music.

How do you compare life to dance?

There is an old country song entitled “Life is a dance” and the lyrics go: “Life is a dance, you learn as you go; sometimes you lead; sometimes, you follow. Don’t worry about what you don’t know, life is a dance, you learn as you go.”

When you first start to learn to dance, you are treading into the un­known. You learn how to use every part of your body – do you turn your feet out, do you point your toes, do you straighten your knees? When do you flex, when do you compress? How do you control those abdominal muscles? How do I put my arms up without lifting my shoulders? How do I position my fingers? Where do I put my chin? What are my eyes saying? How do I angle my head? So many things you don’t know. A hundred things for each part of your body to learn, hundreds of hours of practice to perfect hundreds of movements. Many times, you can’t get the step. Many times you stumble, you injure yourself, you get down on yourself. You sweat, you exhaust yourself. Sometimes you get it. Other days your body can’t take it. But you push yourself because you know that with time, patience, determination, you will get it.

And so it is with life. When you enter the world, you are treading into the unknown. Each year and each phase of your life is like constantly learn­ing new steps but this time, you are learning lessons and values that affect your life. You are learning virtues of faith, hope, love, courage, fortitude, justice, temperance and piety, humility…countless things that need to be practiced, much like dance steps so that they can be reinforced in your life. Hundreds of things your mind and your heart have to learn, hundreds of hours to practice them.

Many times, you also fail in your endeavors but you men­tally get up and just like a dancer who pushes himself, you know that with time, patience, and determination, you learn to deal with disappointments, regrets, anxieties, failures. Be­cause “life is a dance, you learn as you go…”

What do you think makes a good dancer?

Many things contribute to make a good dancer. All good dancers have great technique, flexibility, agility, strength, coordination, grace, and rhythm. They must be in superb condition and have excellent stamina. They must have an emotional energy to tell the “story” of the dance to the audi­ence and make everything look effortless.

What kind of teacher is Slava?

He does not belong to the era of torments and reprimands. In fact he understands my limitations but works me to my outmost capacity. The age gap between us (I am much older) can’t be used as an excuse. One thing, he is very strict about is giving 100% effort at every practice including emoting, us­ing facial expression, to tell the story of the dance. But he is very encouraging and is a calming factor in a competition.

Who are your favorite female and male dancers?

During my ballet days, I loved watching the principal danc­ers of the American Ballet Theater and the Kirov Ballet. Now that I am into ballroom dancing, I am so mesmerized by the Latin Duo of Yulia Zagoruychenko and Riccardo Cocci and the American Standard couple Katusha Demidova and Aru­nas Bizokas. I watched them often in US competitions which is probably why I am drawn to them.

What is your favorite dance?

In Latin, it is rumba and jive. But I also love American Smooth because I am able to use my ballet training with all the open work. In American Smooth, I love the waltz and the tango.

What is the best advice you can give young women out there who would like to pursue a dancing career?

First, make sure you have expert instructions from a quali­fied teacher so you can hone your skills properly as a dancer. Then work on your technique, and keep practicing, practic­ing, practicing. Realize too that except for a very few, a dance career will not turn you into a millionaire. It will be your love for dance that will make you feel like a million bucks.

What inspired you to do the first StarBall?

The first time I went to the dance festival in Blackpool, Eng­land, in 2005, I was so inspired seeing hundreds of fabulous ballroom dancers from all over the world. Here were the top competitors in front of my eyes. I kept thinking – I wish the Filipinos could get a glimpse of even a portion of the quality of dancers I was seeing. So when I was asked by Jojo Carino and the Council of the United Professionals to organize a ballroom competition in Manila, I agreed right away.

What I am hoping for is to be able to sustain sponsors and support so we can continue to hold the Philippine StarBall every year which will truly place us on the map of the ball­room dancing world.

The Second Philippine StarBall

Michaela “Pinky” Puno worked hard  for  the 2nd Philippine StarBall  to happen.   She was able to get the same sponsors of  the 1st StarBall, which were  the Department of Tourism, and the First Gentleman’s Foundation.  Needless to say, the event held at the Makati Shangri-La Hotel on February 15th of this year, was a huge success. Competitors and adjudicators from 27 diferent countries arrived to grace the 2nd Philippine StarBall. Master of Ceremonies was Gary McDonald, a World Professional Ten Dance Champion and Master of Ceremonies for all United States Professional Championships. He was Jennifer Lopez’s dance partner in Shall We Dance, in the fashback  scene of  the Blackpool  competition  in England. Danish Dance Champion Charlotte Jorgensen, who trained Richard Gere in the same movie, Shall We Dance, was the emcee for the TV show together with TV star Edu Manzano.  The event was packed with ball room afcionados not only from the Philippines but from other countries in Asia as well.

Ms. Pinky Puno and her Russian dance partner and teacher, Slava Sergiev, opened the event with Adagio, an American Smooth slow fox trot number. Her supportive husband, Ronnie Puno, Secretary of the Department of Interiors and Local Government, and the other members of the Puno and Mendoza clan who came to support her project looked on with pride. The evening ended on a high note. Some of the dance competitors were invited to spend a few days at El Nido, a beach resort in Palawan. Others stayed in Manila to enjoy the tours that DOT had prepared for them.

The perfectionist that she is, Pinky Puno monitored all the details to ensure that each and every foreign dancer was taken care of. Her sisters Margie and Sally flew in from the States and a third sister from Singapore, Nini Mitchell, two weeks before the competition to help her deal with the foreign guests and make sure that everything was the way Pinky always wants things to be.

One of the Adjudicators who flew all the way from the USA was overheard saying “Only Pinky Puno can pull off an event as big as this. We are so im­pressed by the way all of us are treated so royally, starting from our arrival at the airport, to our hotel check-in, the welcome dinner for us, the success of the event itself. We are looking forward to the third Philippine StarBall, which is now an internationally recognized major dance competition.”

A successful partnership, a doting moth­er, an excellent equestrienne

Dance may be her passion, but in Pinky Puno’s life, her husband and her children take priority over everything else. Last year, Pinky and her hus­band Ronnie, celebrated their 40th wedding anniversary. There have been many milestones in her life, but this one was her definitive aha moment. “It was like a triumph for me. We got married very young – I was 19, he was 20. Everyone thought it would not last. We had many wonderful times, but also many trying times. So having lasted through the years gave me the biggest sense of achievement.”

Ronnie Puno’s successful political career spans several decades. Because of the political intrigues that surround a politician’s life, Ronnie and Pinky de%

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Cover Story: Shall We Dance?