Olivier Lenoir - Hotel Manager - Grand Hyatt Singapore
The GM at GH Singapore is Willi Martin but as Area Vice President, Hyatt Hotels & Resorts, Willi spends a great deal of time away from base, so Olivier is frequently in charge. At 39, Olivier has a lot of responsibility but he carries it with great charm. On meeting him face to face he exudes warmth and enthusiasm, both for his hotel, the city state of Singapore and hospitality in general. He is a very relaxed, friendly character who is open about his origins in Switzerland and clearly besotted with his wife and two daughters. He is equally devoted to both parents who still live in their native Switzerland but whom he visits regularly.
Olivier was born into hospitality, almost literally in the kitchen as his father has been a restaurateur most of his life. So, when at 15, young Olivier declared he wanted to be a chef, his Dad knew what he was taking on. Like any concerned parent he warned his son about the long hours and hard graft but Olivier's mind was set. His father was canny enough however to cut a deal with him which would also give him a qualification as a hotelier. Olivier also saw a passport to international adventure in this deal. So both achieved their ambitions.
After finishing his national service in the Swiss Army, Olivier served his apprenticeship in Switzerland at Lausanne and in the very different culture of Mexico, first sign of the young man's wanderlust. He returned to Ecole hôtelière de Lausanne (Lausanne Hotel School) after six months and hasn't looked back since graduation. Given the importance that Hyatt attaches to food and beverage, Olivier was bound to be captured sooner or later and it seems to have been a very happy and successful relationship. He came to Grand Hyatt Singapore soon after Mezza9 opened. This was the first open-kitchened restaurant in the Hyatt empire, starting a trend and setting Hyatt apart in the ultra-competitive world of luxury hotels. Initially Olivier worked in events and ran the BRIX nightclub here. Having joined Hyatt in 2000, within a short time his talents were recognised with a move to Grand Hyatt Jakarta as Assistant Director - Food & Beverage. In January 2004, he was transferred to Grand Hyatt Taipei. It is typical of Olivier that he speaks so fondly of the Taiwanese people and his time at GHT. Still, he seems to have a homing instinct for Singapore which he admits has certain similarities with his old homeland in Switzerland.
So what's next for this fine hotel? The management of the Grand have an excellent working relationship with the owners; every GM has ambitions to improve his offering to guests and Olivier is no exception. Plans are underway for a two-stage refit to completely renew some of the unseen infrastructure, boring but essential stuff like pipes and wires. Olivier also talks about a refurbishment programme to refresh guest rooms. The concept is for a timeless design but he wasn't going to give away much at this stage. The hotel has two separate wings so each can be worked on without disturbing guests who stay in the other wing and as each wing has it's own club lounge there should be no reduction of amenity to those diamond members of Hyatt Gold Passport and others with club access. 70% of visitors are HGP members so that's important. Expect an even greater experience in 2017.
Olivier is too modest to profess any ambitions to a GM post of his own. In any case, he is effectively GM here most of the time. I get the feeling that his family's security and home life in general would make him reluctant to uproot soon and he can't exactly ask for his boss' job now can he? But if Willi makes another move I'm sure Grand Hyatt Singapore will be in very capable hands.
Olivier was born into hospitality, almost literally in the kitchen as his father has been a restaurateur most of his life. So, when at 15, young Olivier declared he wanted to be a chef, his Dad knew what he was taking on. Like any concerned parent he warned his son about the long hours and hard graft but Olivier's mind was set. His father was canny enough however to cut a deal with him which would also give him a qualification as a hotelier. Olivier also saw a passport to international adventure in this deal. So both achieved their ambitions.
After finishing his national service in the Swiss Army, Olivier served his apprenticeship in Switzerland at Lausanne and in the very different culture of Mexico, first sign of the young man's wanderlust. He returned to Ecole hôtelière de Lausanne (Lausanne Hotel School) after six months and hasn't looked back since graduation. Given the importance that Hyatt attaches to food and beverage, Olivier was bound to be captured sooner or later and it seems to have been a very happy and successful relationship. He came to Grand Hyatt Singapore soon after Mezza9 opened. This was the first open-kitchened restaurant in the Hyatt empire, starting a trend and setting Hyatt apart in the ultra-competitive world of luxury hotels. Initially Olivier worked in events and ran the BRIX nightclub here. Having joined Hyatt in 2000, within a short time his talents were recognised with a move to Grand Hyatt Jakarta as Assistant Director - Food & Beverage. In January 2004, he was transferred to Grand Hyatt Taipei. It is typical of Olivier that he speaks so fondly of the Taiwanese people and his time at GHT. Still, he seems to have a homing instinct for Singapore which he admits has certain similarities with his old homeland in Switzerland.
So what's next for this fine hotel? The management of the Grand have an excellent working relationship with the owners; every GM has ambitions to improve his offering to guests and Olivier is no exception. Plans are underway for a two-stage refit to completely renew some of the unseen infrastructure, boring but essential stuff like pipes and wires. Olivier also talks about a refurbishment programme to refresh guest rooms. The concept is for a timeless design but he wasn't going to give away much at this stage. The hotel has two separate wings so each can be worked on without disturbing guests who stay in the other wing and as each wing has it's own club lounge there should be no reduction of amenity to those diamond members of Hyatt Gold Passport and others with club access. 70% of visitors are HGP members so that's important. Expect an even greater experience in 2017.
Olivier is too modest to profess any ambitions to a GM post of his own. In any case, he is effectively GM here most of the time. I get the feeling that his family's security and home life in general would make him reluctant to uproot soon and he can't exactly ask for his boss' job now can he? But if Willi makes another move I'm sure Grand Hyatt Singapore will be in very capable hands.