New Andaz GM has lots to explore
By Cherry Cao |
July 25, 2013, Thursday
|
Print Edition
Print Edition
AUSTRALIAN Robert Hamer was born with a passion for food. As a boy he used to wake up in the morning and ask his mother what was for dinner.
The Sydney-born hotelier, now a 25-year veteran with Hyatt Hotels & Resorts, dreamed of wearing chefs whites when he was young.
After starting at the age of 18 as a part-time baker and cooking for several years at an Australian ski resort, Hamer decided to move from the kitchen to the dining room.
"Being a front person gives me the opportunity to meet people and that's what I enjoy a lot," said the new general manager of Andaz Shanghai, a Hyatt hotel in the heart of downtown Xintiandi. "The great thing about being a hotelier is that every single day is a completely different spontaneous occasion when so many exciting things happen and every guest is different and unique."
A graduate of the College of Tourism and Hotel Management, Salzburg, Austria, Hamer's professional journey began in 1988 at Hyatt Regency Sanctuary Cove, on the Gold Coast. His assignments have taken him across Asia to cities including Singapore and Hong Kong and to countries including Japan, Thailand as well as Australia where he started.
Now at the helm of the 307-room hotel, the first Andaz property in Asia, for about three months, Hamer still feels excited about his latest assignment.
"It is my first time working on the Chinese mainland though I had spent 11 years in Hong Kong with two assignments," he said. "Coming to Shanghai has been really an adventure. The city has got a lot of culture and a lot of things to explore."
That's also true from the career perspective.
"The hotel has got a great location and there is tremendous opportunity for us to further develop the awareness of the brand," Hamer said. "Shanghai has a great selection of international hotels while Andaz is very new in Asia."
Launched in London in 2007, Andaz is a boutique-inspired hotel brand under Hyatt. Signature elements include an inviting, living-room-feel lobby, open kitchen, studio-like event spaces, and service reflecting the personal spirit of Andaz, which means "personal style" in Urdu.
Interestingly, the guests at Andaz are sometimes described as "professional Bohemians," who are well traveled, enjoy luxury, freedom, space and good-quality food and wine.
A major focus for the new general manager is the Andaz Garden Studio, which recently opened on Level 5 of the hotel and houses a glass pavilion surrounded by water and an organically shaped outdoor terrace. It's an ideal choice for weddings, cocktail parties, outdoor BBQs or intimate dinners.
"Hyatt has a good reputation for Events and MICE," Hamer said. "Food and Beverage is one aspect in which Hyatt stands out from its competitors."
The key to Hyatt's success in Food and Beverage, in particular, is that it only offers authentic cuisine, not fusion that blends ingredients and culture together, according to Hamer.
Always putting himself in the shoes of the guest and treating the hotel like his own home, the general manager relishes work though, in most cases, his day lasts for more than 11 hours.
"For me, it is not a long day because there is a lot of hospitality involved and a lot of enjoyment," he said. "I enjoy working in a team and like training people as well, which is also a passion of mine."
Veteran that he is, Hamer believes that security, comfort, hygiene and very warm hospitality together make a truly great hotel.
A lover of global cuisine and a reader of the International Herald Tribune, Hamer likes to escape in his limited free time, jumping on and off the Metro, doing a lot of walking, trying new things and exploring the heritage of Shanghai. He is particularly attracted to neighborhood-style restaurants and tea houses where authentic food is served. He turns to locals for recommendations.
"I really do believe that the best way to explore any city is through the food because food has so much culture," he said.
Pamper yourself a relaxing weekend at Andaz Shanghai from 1,388 yuan (US$226) plus 15 percent service charge. Benefits include 60-minute Optime Spa treatment for one person per stay, 200 yuan food and beverage credit per stay, complimentary Internet, local calls, minibar with non-alcoholic beverages and snacks, all day coffee/tea, light snacks and evening wine service at Host Desk during your stay.
New to China, Robert Hamer is busy exploring the variety of Chinese cuisine. His favorite is a typical Shanghainese dish, deep-fried smoked carp. It is served moist, warm and slightly scented with sweet osmanthus flower.
April 2013 - current:
General manager of Andaz Shanghai
February 2009 - April 2013:
General manager of Hyatt Regency Hong Kong, Sha Tin
1988 - 2009:
Various key positions in Asia Pacific for Hyatt Hotel & Resorts
The Sydney-born hotelier, now a 25-year veteran with Hyatt Hotels & Resorts, dreamed of wearing chefs whites when he was young.
After starting at the age of 18 as a part-time baker and cooking for several years at an Australian ski resort, Hamer decided to move from the kitchen to the dining room.
"Being a front person gives me the opportunity to meet people and that's what I enjoy a lot," said the new general manager of Andaz Shanghai, a Hyatt hotel in the heart of downtown Xintiandi. "The great thing about being a hotelier is that every single day is a completely different spontaneous occasion when so many exciting things happen and every guest is different and unique."
A graduate of the College of Tourism and Hotel Management, Salzburg, Austria, Hamer's professional journey began in 1988 at Hyatt Regency Sanctuary Cove, on the Gold Coast. His assignments have taken him across Asia to cities including Singapore and Hong Kong and to countries including Japan, Thailand as well as Australia where he started.
Now at the helm of the 307-room hotel, the first Andaz property in Asia, for about three months, Hamer still feels excited about his latest assignment.
"It is my first time working on the Chinese mainland though I had spent 11 years in Hong Kong with two assignments," he said. "Coming to Shanghai has been really an adventure. The city has got a lot of culture and a lot of things to explore."
That's also true from the career perspective.
"The hotel has got a great location and there is tremendous opportunity for us to further develop the awareness of the brand," Hamer said. "Shanghai has a great selection of international hotels while Andaz is very new in Asia."
Launched in London in 2007, Andaz is a boutique-inspired hotel brand under Hyatt. Signature elements include an inviting, living-room-feel lobby, open kitchen, studio-like event spaces, and service reflecting the personal spirit of Andaz, which means "personal style" in Urdu.
Interestingly, the guests at Andaz are sometimes described as "professional Bohemians," who are well traveled, enjoy luxury, freedom, space and good-quality food and wine.
A major focus for the new general manager is the Andaz Garden Studio, which recently opened on Level 5 of the hotel and houses a glass pavilion surrounded by water and an organically shaped outdoor terrace. It's an ideal choice for weddings, cocktail parties, outdoor BBQs or intimate dinners.
"Hyatt has a good reputation for Events and MICE," Hamer said. "Food and Beverage is one aspect in which Hyatt stands out from its competitors."
The key to Hyatt's success in Food and Beverage, in particular, is that it only offers authentic cuisine, not fusion that blends ingredients and culture together, according to Hamer.
Always putting himself in the shoes of the guest and treating the hotel like his own home, the general manager relishes work though, in most cases, his day lasts for more than 11 hours.
"For me, it is not a long day because there is a lot of hospitality involved and a lot of enjoyment," he said. "I enjoy working in a team and like training people as well, which is also a passion of mine."
Veteran that he is, Hamer believes that security, comfort, hygiene and very warm hospitality together make a truly great hotel.
A lover of global cuisine and a reader of the International Herald Tribune, Hamer likes to escape in his limited free time, jumping on and off the Metro, doing a lot of walking, trying new things and exploring the heritage of Shanghai. He is particularly attracted to neighborhood-style restaurants and tea houses where authentic food is served. He turns to locals for recommendations.
"I really do believe that the best way to explore any city is through the food because food has so much culture," he said.
Pamper yourself a relaxing weekend at Andaz Shanghai from 1,388 yuan (US$226) plus 15 percent service charge. Benefits include 60-minute Optime Spa treatment for one person per stay, 200 yuan food and beverage credit per stay, complimentary Internet, local calls, minibar with non-alcoholic beverages and snacks, all day coffee/tea, light snacks and evening wine service at Host Desk during your stay.
New to China, Robert Hamer is busy exploring the variety of Chinese cuisine. His favorite is a typical Shanghainese dish, deep-fried smoked carp. It is served moist, warm and slightly scented with sweet osmanthus flower.
April 2013 - current:
General manager of Andaz Shanghai
February 2009 - April 2013:
General manager of Hyatt Regency Hong Kong, Sha Tin
1988 - 2009:
Various key positions in Asia Pacific for Hyatt Hotel & Resorts
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