A taste for elegance and adventure
By Cherry Cao |
July 18, 2013, Thursday
|
Print Edition
Print Edition
CHRISTOPH Zbinden, the new general manager of Hotel Indigo Shanghai on the Bund, has been thinking about what his ideal home in Shanghai should be like. An apartment on one of Puxi's tree-lined streets, perhaps 50 or 100 years old with a little bit of character, on the first or second floor to connect with green space - but above all, with a proper kitchen.
Being on board for just one and a half months, the general manager, who holds US and Swiss passports, says one of the biggest "challenges" he is facing at the moment is that he doesn't have a kitchen. He's currently living in the hotel, Indigo's first in China, a 184-room riverfront property that will celebrate its third anniversary in December. Hotel Indigo is a chain of boutique hotels and part of the InterContinental Hotels Group.
"Cooking is one of my hobbies," says Zbinden, who spent most of his career spanning 24 years in the food and beverage business. "I love preparing food for myself and my friends."
The general manager says he would cook five times a week if he had a kitchen and always sticks to his philosophy: Start with good quality produce that is fresh and in season, and do it simply.
"The appreciation of seasonality is being lost because everything can be flown in, but there is always a time and place for certain items to be served."
Due to his background, perhaps it's no surprise that Shanghai's Hotel Indigo generates 40 percent of its revenue from F&B. Still it's an outstanding achievement given that most hotels often struggle to fill their restaurants.
Immigrating from Switzerland to the Unites States at a very young age with his family, Zbinden was brought up in a European household with a lot of family tradition around food. He has worked for both large hotel groups and small boutique property operators across the United States, Asia and the Middle East. He is certainly an expert in food and beverage concept design and development, organization and implementation as well as hotel pre-openings.
Veteran that he is, Zbinden still considers F&B a very challenging job.
"F&B can go two ways," he says. "You can offer a generic culinary experience which doesn't connect the individual with the environment or the location the hotel happens to be in, or you can choose to incorporate your understanding of the local community into your F&B service.
"The taste and the likes of the local community are essential to determine what kind of restaurant you are going to have and what kind of food you are going to be serving at the restaurant."
That's what the Indigo brand is supposed to offer, he said.
"There is a perception that a hotel restaurant is going to be very formal, expensive, stuffy and not high quality," Zbinden says. "We are very proud that from day one, our CHAR bar and grill have operated as independent facilities with a whole-service culture, rather than an Indigo restaurant or bar, which is a very important distinction."
Sitting on the top floors of the hotel building and boasting magnificent views of the Huangpu River, CHAR bar and grill are popular among locals.
And the general manager definitely wants to leverage his F&B expertise for further growth.
"To work on the price value and quality perception and continue to improve will be a focus," he says. "For the next six months in particular, we will put a lot of effort introducing CHAR Private, a premium dining area above Char Bar, which is perfectly suitable for small private parties such as a bachelor's party, birthday or anniversary."
Besides F&B, the hotel's strength also lies in its combination of luxury and familiarity, he said.
"The Indigo brand is very special as it provides a luxury style coupled with familiar service provided by our warm and welcoming staff," Zbinden says. "We have artworks by local artists displayed in the hotel's public spaces, meant to offer our guests a gallery-like experience or the feel of home."
Repeat guests at the hotel account for 30 percent of its customers.
Considering himself fortunate to be in Shanghai, his favorite city in China, the general manager says he's not concerned about the competition in the local hotel market, where every big player is present.
"Competition is good and I welcome them. It keeps everybody on their toes," he says. "The hotel market is mature and we speak to different clients."
Zbinden travels a great deal and has collected thousands of paintings, sculptures, tapestries, toys and many other items that are intrinsic to the areas he's lived, each with a story behind them.
Hotel Indigo Shanghai on the Bund offers iconic suites for 15,000 yuan (US$2,446) plus 15 percent surcharge. It includes return transportation, daily breakfast for two, mini bar and three-course dinner for two at CHAR. The offer expires on June 30, 2014.
Christoph Zbinden's favorite Chinese food is wonton. The delicate little dumplings that float in clear broth are beloved in Shanghai. Wonton soup is more than just a snack for many. It is also a reminder of home and younger days. Wonton soup is a specialty of Shanghai.
2013 - current:
General manager of Hotel Indigo Shanghai on the Bund
2010 - 2013:
Executive assistant manager of food and beverage of Madinat Jumeirah
2008 - 2010:
Director of CB5 Restaurant Group
Being on board for just one and a half months, the general manager, who holds US and Swiss passports, says one of the biggest "challenges" he is facing at the moment is that he doesn't have a kitchen. He's currently living in the hotel, Indigo's first in China, a 184-room riverfront property that will celebrate its third anniversary in December. Hotel Indigo is a chain of boutique hotels and part of the InterContinental Hotels Group.
"Cooking is one of my hobbies," says Zbinden, who spent most of his career spanning 24 years in the food and beverage business. "I love preparing food for myself and my friends."
The general manager says he would cook five times a week if he had a kitchen and always sticks to his philosophy: Start with good quality produce that is fresh and in season, and do it simply.
"The appreciation of seasonality is being lost because everything can be flown in, but there is always a time and place for certain items to be served."
Due to his background, perhaps it's no surprise that Shanghai's Hotel Indigo generates 40 percent of its revenue from F&B. Still it's an outstanding achievement given that most hotels often struggle to fill their restaurants.
Immigrating from Switzerland to the Unites States at a very young age with his family, Zbinden was brought up in a European household with a lot of family tradition around food. He has worked for both large hotel groups and small boutique property operators across the United States, Asia and the Middle East. He is certainly an expert in food and beverage concept design and development, organization and implementation as well as hotel pre-openings.
Veteran that he is, Zbinden still considers F&B a very challenging job.
"F&B can go two ways," he says. "You can offer a generic culinary experience which doesn't connect the individual with the environment or the location the hotel happens to be in, or you can choose to incorporate your understanding of the local community into your F&B service.
"The taste and the likes of the local community are essential to determine what kind of restaurant you are going to have and what kind of food you are going to be serving at the restaurant."
That's what the Indigo brand is supposed to offer, he said.
"There is a perception that a hotel restaurant is going to be very formal, expensive, stuffy and not high quality," Zbinden says. "We are very proud that from day one, our CHAR bar and grill have operated as independent facilities with a whole-service culture, rather than an Indigo restaurant or bar, which is a very important distinction."
Sitting on the top floors of the hotel building and boasting magnificent views of the Huangpu River, CHAR bar and grill are popular among locals.
And the general manager definitely wants to leverage his F&B expertise for further growth.
"To work on the price value and quality perception and continue to improve will be a focus," he says. "For the next six months in particular, we will put a lot of effort introducing CHAR Private, a premium dining area above Char Bar, which is perfectly suitable for small private parties such as a bachelor's party, birthday or anniversary."
Besides F&B, the hotel's strength also lies in its combination of luxury and familiarity, he said.
"The Indigo brand is very special as it provides a luxury style coupled with familiar service provided by our warm and welcoming staff," Zbinden says. "We have artworks by local artists displayed in the hotel's public spaces, meant to offer our guests a gallery-like experience or the feel of home."
Repeat guests at the hotel account for 30 percent of its customers.
Considering himself fortunate to be in Shanghai, his favorite city in China, the general manager says he's not concerned about the competition in the local hotel market, where every big player is present.
"Competition is good and I welcome them. It keeps everybody on their toes," he says. "The hotel market is mature and we speak to different clients."
Zbinden travels a great deal and has collected thousands of paintings, sculptures, tapestries, toys and many other items that are intrinsic to the areas he's lived, each with a story behind them.
Hotel Indigo Shanghai on the Bund offers iconic suites for 15,000 yuan (US$2,446) plus 15 percent surcharge. It includes return transportation, daily breakfast for two, mini bar and three-course dinner for two at CHAR. The offer expires on June 30, 2014.
Christoph Zbinden's favorite Chinese food is wonton. The delicate little dumplings that float in clear broth are beloved in Shanghai. Wonton soup is more than just a snack for many. It is also a reminder of home and younger days. Wonton soup is a specialty of Shanghai.
2013 - current:
General manager of Hotel Indigo Shanghai on the Bund
2010 - 2013:
Executive assistant manager of food and beverage of Madinat Jumeirah
2008 - 2010:
Director of CB5 Restaurant Group
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