Richard Schestak
It is Monday, May 3, season 3, and episode 5 of the “Monday motivation – Felix asks”. In today's episode, I am taking you to Bangkok, the capital of Thailand, with an estimated population of 10.539 million as of 2020. Bangkok offers a tremendous variety of luxury hotels, such as the Mandarin Oriental, Four Seasons, W, Shangri-La, and Rosewood, to name a few of the stunning properties managed by international key players. Let us not forgot the iconic Siam Kempinski Bangkok, home to our guest today, Managing Director Richard Schestak.
Richard is responsible for the 397 key-property and is its Managing Director since 2019. I know Richard from his previous role as General Manager at Fairmont Marina Resort and Fairmont Marina Residences in Abu Dhabi, UAE. It is a pleasure to welcome him today, as he looks back on 28 years of experience in the international hospitality industry.
During the interview, we discussed the start of his career in his home country Austria, before gaining experience in international hotels spanning from Europe, North America, the Middle East, Africa, and the Asia Pacific enriched with a background in hotel operations - in particular, Food & Beverage concepts and Michelin-starred restaurants. His leadership experience also embraces luxury mixed-use developments, hotels, and residences.
Richard spent over 21 years with Fairmont Raffles Hotels in different roles; General Manager at Raffles Jakarta, General Manager at Raffles Hotel Le Royal, Phnom Penh, Opening Director of Operations, Regional Director of Food & Beverage - Middle East & South Africa for Fairmont Hotels and finally as Director of F & B at Fairmont Dubai.
We spoke about his definition of hospitality, an anecdote from the former GM of the Hotel Bristol & Imperial in Vienna, the importance of mentorship, and his advice to the younger generation. Besides that, Richard shared a book recommendation and his must-tries to all Bangkok visitors.
Please enjoy the read and share your questions or thoughts below in the comments, via Email, on LinkedIn, or any other channel.
#sharepositivestories
Question 1: Where did you start your career? What do you love most about your current role?
Richard Schestak (RS): “Inspired at a young age by my family background in gastronomy, I was determined to obtain a classic Hotel Management Education in my native Austria. After graduating, my first experience was on board a luxury cruise liner and a five-star resort in the Austrian Alps. I also simultaneously studied at the Wine Academy to obtain a Diploma in Wine Sommelier. I then worked as “Assistante de Direction” at a Michelin Star restaurant in Bordeaux, France. My role was to assist the owners in the day-to-day operation of the restaurant, catering operations, cooking school, wine cellar, and some administrational work where English language skills were needed. This was a once-in-a-lifetime experience, which I am forever grateful for. Moreover, I had no other choice but to progressively improve my French linguistic skills - since the "French" only speak French in France! Restaurant ‘Le Chapon fin’ was the exclusive Michelin starred caterer at Château Latour, Château Mouton Rothschild, Château d’Yquem amongst others and it was great to have had the privilege to visit and work in these world-renowned chateaux.
The most significant step in my earlier career was back in 1997 when I immigrated to Canada. The foundation of my leadership career was laid when I joined the landmark Royal York Hotel, Toronto in my first capacity as a Food & Beverage Manager. ‘Home Base’ Toronto remains until this day, and the years working in this great city also enabled me to continue with advanced management education in parallel to working at the hotel.
Right from that time, an exciting journey continued, and over the past 25 years, I was privileged to work in iconic hotels with Canadian Pacific, Fairmont, Raffles, and now the Kempinski. I progressively advanced from being department head and executive roles to the General Manager position.
What I love most about my role is setting up the teams for success, inspiring them to contribute with their ideas, and giving them the tools to shine in their respective positions. The great results and successes that my colleagues achieve are most fulfilling, in addition to seeing bright eyes arriving at work every morning, fully engaged and ready to deliver remarkable performances. Those are what drives us leaders working in this beautiful industry.”
Question 2: What does hospitality mean to you?
RS: “As for the past, the present, and the future, the principles of hospitality remain unshakeable. Guests want to be taken care of in a genuine, warm and heartfelt manner. To be an authentic host, one must have empathy, intuition, and the ability to recognize guests' needs and wants, be it emotionally or materialistically. I am blessed to see this daily in the culture created by our teams at the Siam Kempinski Hotel Bangkok -in an exemplary fashion. The warm and charming Thai hospitality is unique when it comes to graceful service and meticulous detail. Thailand tops the ranks.”
“To be an authentic host, one must have empathy, intuition, and the ability to recognize guests’ needs and wants, be it emotionally or materialistically.”
Question 3: Can you please share an anecdote you experienced that shows the variety and beauty of our industry?
RS: “During my first internship, Andreas Voegel, who was the inspirational General Manager of the Hotels Bristol & Imperial in Vienna at the time, addressed all trainees during orientation training on our first day. To make us best understand the vision of the hotels, he cited the quote:
“The Best or Nothing”
The principle from the founding father of Mercedes Benz, Gottlieb Daimler. Since then, I have been carrying this slogan with me. When one looks at Mercedes Benz, and some of the world's finest hotels, this short motto illustrates what greatness is all about. Those words echoed in my ears when I worked in kitchens as a culinary intern – and still echo today when I have to make strategic decisions in senior management.”
Question 4: Have you had a mentor in your career? Who was it and did she/he gives you a piece of advice you still follow?
“Furthermore, it was strongly recommended to stay within the same organization for a longer period (to quote: don’t jump around between companies otherwise nobody will touch you in the future!), prove yourself, work hard and show a progressive track record of achievements.”
RS: “Fortunately, there have been many great mentors over the past three decades, but I fondly remember the time when concluding my interview rounds with the RVP & GM John Pye in 1997 at the Royal York Hotel. I was a (perhaps) overconfident and enthusiastic young European manager applicant with limited experience in North America. I was seemingly over-qualified to do the job on paper, but soon it was made clear to me that I had a lot to learn when it comes to people leadership. Furthermore, it was strongly recommended to stay within the same organization for a longer period (to quote: don’t jump around between companies otherwise nobody will touch you in the future!), prove yourself, work hard and show a progressive track record of achievements. I felt grounded after this interview, and in fact, I ended up staying with the parent organization for 21 years. All those years I remembered John Pye’s advice, and it will stick with me forever. I have been sharing this advice with young talents in my professional life and with my own two teenage children at home.”
Question 5: What would you like to say to a hospitality/ tourism student/professional who recently started his/her career, at this right moment?
“Choose the organizations and leaders that you wish to work for wisely since early lessons and experiences form your professional character. Ensure that you build a good network from the start and be passionate about what you do. Dare to venture out into the unknown. ”
RS: “Higher education in the hospitality industry is more important today than ever before. As a famous athlete once quoted: “When you're through learning, you're through.” Career advancements go together with gaining new knowledge via education and training.”
Question 6: Do you have a book recommendation - this could be everything from a novel to an autobiography, etc.
RS: “I recently read the book “The last Helicopter” by Jim Laurie. I met Jim in Phnom Penh during my time at the Raffles. He is an award-winning international radio and television correspondent. Jim was the last US correspondent on the ground in Cambodia in April 1975, when ‘Operation Eagle Pull’ evacuated, via airlift, all American citizens before the Khmer Rouge took seize of the city. It is a special read, grounded and factual from a historical point-of-view but illustrated with grace and empathy. It was in fact January 2011 when Jim shared this story with us during an organized lecture at the Elephant Bar of the Raffles Le Royal in Phnom Penh. Therefore, it was truly special for me to read this true-to-life story ten years later. My former hotel has been a refuge for war correspondents during these turbulent times in the early 1970s and was mentioned in several chapters. For those who are interested in the more recent history of Indochina, it is a much-recommended read.”
Optional: What is a must-see or must-try (restaurant, bar) for people visiting Bangkok?
RS: “As part of our bucket list, I visited with my family the eatery ‘Jay Fai’, on Maha Chai Road, which is the first street-side Hawker restaurant that was awarded a Michelin Star. The Tom Yum soup and the crab omelet are out of this world, and the restaurant has usually (pre-corona times) a waiting list of several weeks. I met Khun Jay Fai on a few occasions and she is an extraordinary lady in her 70s, who works the Wok every day and handpicks daily the freshest market products available. If she doesn’t cook, the restaurant remains closed! I recommend watching her commendable achievements and impressive life story on Netflix – look for ‘Street Food Asia’.”
Richard, thank you for your time and great insights. I look forward to seeing you again somewhere around the world, ideally for a Tom Yum soup and crab omelet at “Jay Fai”.
Happy Monday & don't forget to share your positive stories,
Felix
