Frank Heckelmann, General Manager, Hyatt Regency Mainz
This interview was carried out when Frank was hotel manager in Berlin.
Over the past year or so, we have met with a number of hotel managers around the World. However, until recently, we had not had the pleasure of interviewing management staff at our local Hyatt, the Grand in Berlin. Thus, we were delighted that Frank Heckelmann agreed to meet us for lunch recently in Vox. Over delicious fresh asparagus (German style of course) we talked about recent changes in the hotel, as well as how Frank became a Berliner.
In common with a number of Hyatt managers we have met, Frank came into the hospitality industry via f+b. From a young age, he felt a calling to be a chef. He talked warmly of his experiences of cooking Bauern Omelettes over a wood stove with Oma (Grandma) which seem to have inspired in him that core passion so vital to hospitality. The desire to feed and nurture through providing comfort. After becoming a chef, he later diversified into other positions within f+b. His first few hospitality jobs were based in independent hotels within Italy and Switzerland, before he joined a cruise line. Then, he moved to Orlando, where he enrolled on Marriott's management trainee program, continuing with his passion for food and beverage.
In 2001, Frank returned to his homeland of Germany where he worked at the Hyatt Regency Mainz for around 18 months, before a 2-year stint in the Middle East, being involved in the opening of the Grand Hyatt Dubai, along with Pierre Lang. Then, it was back to Germany, as assistant food and beverage director in the Grand Hyatt Berlin. This was followed by a longer period in the Hyatt Regency Cologne, firstly as f+b director, before being promoted to rooms director. After 5 years, he was invited back to the Grand Hyatt Berlin by Mr Fred Hürst, the previous General Manager of the GH Berlin and Area Vice President for Central Europe, to take the role of hotel manager. As we chatted about our own reasons for living in Berlin we could tell he shared our love of this wonderful, historic city. Having recently married his sweetheart (a local girl) in the Französischer Dom on Gendarmenmarkt he is now truly a Berliner himself. As for the future, there is a twinkle in the eye at the prospect of broadening his experience but for now he is settled.
At the time of his joining the hotel management team in 2011, the plans for the renovations by renowned designer Tony Chi that we are beginning to see were already in place. Tizian Lounge and Restaurant was redesigned last year and is a truly welcoming area just off reception, complete with warming fires or a sunny terrace, depending on the season. The hotel recently introduced a new category of suite, mainly because of the high demand for two room facilities in the local market. Whilst smaller than the Grand View Suites, the Grand Suite is still a great room and represents a fantastic opportunity to use points or a suite upgrade certificate to upgrade, especially when taking into account the benefits including Grand Club access, free internet and complimentary wet bar and minibar. The hotel are very happy with this new category of suite, even though Frank openly admitted that the entire management team learned from the bumpy transition. A tip from us: Frank explained how if you would prefer a Grand View Suite for a special occasion, request one a few days beforehand and they will do their best to accommodate, subject to availability.
As for those recent changes, it remains to be seen what effect they will have on the hotel. Earlier this year, the hotel was bought by the Qatari company Al Rayyan Tourism and Investment, who also recently purchased the Maritim hotel further North in the city. Frank is positive that investment in the hotel will continue, although it is early days to discuss what changes may occur. However, we feel confident that Frank and his staff will continue their excellent service at one of our favourite hotels in Berlin.
Over the past year or so, we have met with a number of hotel managers around the World. However, until recently, we had not had the pleasure of interviewing management staff at our local Hyatt, the Grand in Berlin. Thus, we were delighted that Frank Heckelmann agreed to meet us for lunch recently in Vox. Over delicious fresh asparagus (German style of course) we talked about recent changes in the hotel, as well as how Frank became a Berliner.
In common with a number of Hyatt managers we have met, Frank came into the hospitality industry via f+b. From a young age, he felt a calling to be a chef. He talked warmly of his experiences of cooking Bauern Omelettes over a wood stove with Oma (Grandma) which seem to have inspired in him that core passion so vital to hospitality. The desire to feed and nurture through providing comfort. After becoming a chef, he later diversified into other positions within f+b. His first few hospitality jobs were based in independent hotels within Italy and Switzerland, before he joined a cruise line. Then, he moved to Orlando, where he enrolled on Marriott's management trainee program, continuing with his passion for food and beverage.
In 2001, Frank returned to his homeland of Germany where he worked at the Hyatt Regency Mainz for around 18 months, before a 2-year stint in the Middle East, being involved in the opening of the Grand Hyatt Dubai, along with Pierre Lang. Then, it was back to Germany, as assistant food and beverage director in the Grand Hyatt Berlin. This was followed by a longer period in the Hyatt Regency Cologne, firstly as f+b director, before being promoted to rooms director. After 5 years, he was invited back to the Grand Hyatt Berlin by Mr Fred Hürst, the previous General Manager of the GH Berlin and Area Vice President for Central Europe, to take the role of hotel manager. As we chatted about our own reasons for living in Berlin we could tell he shared our love of this wonderful, historic city. Having recently married his sweetheart (a local girl) in the Französischer Dom on Gendarmenmarkt he is now truly a Berliner himself. As for the future, there is a twinkle in the eye at the prospect of broadening his experience but for now he is settled.
At the time of his joining the hotel management team in 2011, the plans for the renovations by renowned designer Tony Chi that we are beginning to see were already in place. Tizian Lounge and Restaurant was redesigned last year and is a truly welcoming area just off reception, complete with warming fires or a sunny terrace, depending on the season. The hotel recently introduced a new category of suite, mainly because of the high demand for two room facilities in the local market. Whilst smaller than the Grand View Suites, the Grand Suite is still a great room and represents a fantastic opportunity to use points or a suite upgrade certificate to upgrade, especially when taking into account the benefits including Grand Club access, free internet and complimentary wet bar and minibar. The hotel are very happy with this new category of suite, even though Frank openly admitted that the entire management team learned from the bumpy transition. A tip from us: Frank explained how if you would prefer a Grand View Suite for a special occasion, request one a few days beforehand and they will do their best to accommodate, subject to availability.
As for those recent changes, it remains to be seen what effect they will have on the hotel. Earlier this year, the hotel was bought by the Qatari company Al Rayyan Tourism and Investment, who also recently purchased the Maritim hotel further North in the city. Frank is positive that investment in the hotel will continue, although it is early days to discuss what changes may occur. However, we feel confident that Frank and his staff will continue their excellent service at one of our favourite hotels in Berlin.