The Grand Ho Tram - Vietnam’s Seaside Gem

from Hotelier Indonesia Magazine

November 2016, Issue 27

full issue at: http://www.youblisher.com/p/1595675-BHOTJASON/

The Grand Ho Tram Strip is one of Southeast Asia’s premier luxury addresses, in one of the world’s most anticipated tourism hubs. Here are 541 resort guest rooms which sit proudly on the shores of the East Sea and boast an array of facilities that keep guests entertained from dusk till dawn.

The Grand has quickly become the destination of choice for Vietnam and continues to cast its influence and appeal far and wide. With over 10 restaurants and bars, an in-house nightclub, a network of pools adjacent to the beach, outdoor activities including beach volleyball and even a putt-putt golf course, it is not surprising the Grand Ho Tram Strip has established such a glowing international reputation.  

One of the Grand’s most distinguishing features is its dedication to entertainment. A state-of-the-art casino frames the resort experience, where guests are treated to only the finest hospitality and enjoy a wide variety of domestic and international entertainment.

The excitement, splendor and extraordinary details extend into each of the exquisite guest rooms.  Featuring plush beds, impeccable decor, luxurious linens, and full length windows with breathtaking views, each room is as lavish as it is comfortable.  Spacious bathrooms with stand-alone bathtubs provide an indulgent retreat.  Relax, entertain or enjoy something more, your room is yours.

The Bluffs Golf Course

The Bluffs Ho Tram Strip is an 18-hole, par-71, championship, links-style golf course designed by the legendary Greg Norman. Routed over and around towering seaside sand dunes, the Bluffs, provides a golf setting reminiscent of southwest Ireland.

The highest spot is 50 meters above sea level, on the 15th green. One of the most breathtaking vantage points is the 4th hole, where the green is perched on a Bluff backdrop by dense national forest, the East Sea and the 20-storey Ho Tram Resort Casino Vietnam.

In addition to the golf course, The Bluffs Ho Tram Strip features a two-storey, state-of-the-art, 2,300-sqm clubhouse as luxurious and sophisticated as any in the world, and a secluded, PGA-staffed practice facility that allows players to perfect every shot required on the course.

With breathtaking resort, ocean and beachfront vistas, The Bluffs’ stunning, 5-star restaurant will provide golfers with an unrivalled spot from which to ponder what could be or what might have been whilst enjoying a wide range of international cuisine, created by our in-house team of culinary masterminds. One of the clubs most redeeming features is the clubhouse balcony, which offers the ideal spot to watch fellow golfers tackle the scenic 18th hole or embark on their round from the first tee. There are few places in golf that can offer as picturesque a location as this and one that has become a firm favourite for members and frequent guests alike.

The Bluffs Ho Tram Strip has risen to stardom in unprecedented fashion, capturing the imagination of the golfing world. In what is regarded by many as the most illustrious introduction of any new golf course, Greg Norman’s masterpiece is already embedded in golf ’s list of most prestigious properties:

#74 Golf Digest Top 100 Greatest Golf Courses in the World

Best New Golf Course in the World – World Golf Awards

Best Golf Course in Vietnam – Vietnam Golf Magazine Awards  

The Event of the Year – Ho Tram Open – Asian Tour Official Annual Awards

Contacts:

The Grand Ho Tram Strip
Address: Phuoc Thuan, Xuyen Moc, Ba Ria Vung Tau, Vietnam
Phone: +84 64 378 8888

Fax: +84 64 378 8669
Email: info@thegrandhotram.com

Website: www.thegrandhotram.com

The Bluffs Ho Tram Strip

Address: Phuoc Thuan, Xuyen Moc, Ba Ria - Vung Tau, Vietnam
Phone: +84 64 378 8666
Fax: +84 64 378 8669
Email: info@thebluffshotram.com

Website: thebluffshotram.com

Interview with Chef Jean Meteigner - Globetrotting Chef

from Hotelier Indonesia Magazine

Issue 27, November 2016

full issue at: www.youblisher.com/p/1595675-BHOTJASON

Hotelier Indonesia appreciates the opportunity to visit with Chef Jean Meteigner at The Grand Ho Tram, Vietnam’s leading seaside integrated resort.

[HI] How long have you been working at The Grand?   What was the career path bringing you here?

[Chef Jean] Almost 4 years I was call by Conny Anderson the ex chef at the time to open The Grand Bistro.

[HI] You’ve spent quite a bit of time working in sizeable metropolitan areas like Paris and Los Angeles.  How did you like the restaurant scene in those markets?

[Chef Jean] The LA scene is really diverse with many ethnics concepts lots of Asian and fusion restaurant.

Paris is more about French food the best pastry shops there are Michelin stars restaurants.. They are the key of Paris food scenes, ingredients from Rungis market are the best in the world with lots of seafood from Brittany, cheeses, organic poultry and some of the best Charolais beef you ever see  

 

[HI] How was the adjustment from Southern California to Southern Vietnam?

[Chef Jean]  Here is more quiet, and for me that what I am looking for.  Vung Tau is a small town on the ocean but has lots to do.  Nearby Saigon has too much traffic for me.

[HI]  How has your upbringing influenced your cooking & career?

[CHef Jean] My mom and grandfather love to cook -- my mom French food and my grandfather Italian food.

My uncle use to raise beef which is how I got a job in Trois Gros, a 3 stars Michelin venue.

[HI]  Do you have any favorite foodie moments from your childhood?

[Chef Jean] I use to make crepes and sale them at school and make birthday cakes for my friends.

[HI] What would you describe as your cooking style?

[Chef Jean]  Modern lite French cuisine with lots of flavors and little fat.

[HI]  What cooking trends have influenced you?

[Chef Jean]  Nouvelle French when that was done the right way.  Now I like to do more Asian fusion cuisine.

[HI]  What inspired your recent menus?

[Chef Jean]  Chinese and Vietnamese  techniques and flavors mixed with western finishes.

[HI]  What’s the most interesting dish you ever made?

[Chef Jean]  We are working on a chocolate foie gras dumpling with orange glaze and crème fraiche chocolate truffle with caviar.

My favorite one is the Imported squab trio with liver dumpling and date spring roll

[HI]  What’s the atmosphere like in your kitchens?

[Chef Jean]  Really quiet and focused.  It took few years to achieve it here.

[HI]  What do you like to cook at home?

[Chef Jean]  Lots of salads, lamb shank, chicken curry or roasted, steamed crabs, prawns with garlic butter, and fish with lime juice.

Hotelier Indonesia would like to thank Chef Jean Meteigner for his time.   We’d also like to invite readers to experience his restaurants at The Grand Ho Tram in Vung Tau, Vietnam.

Sufyan Fazly, A young 5-star hotel F&B staffer, rising in the international market

from Hotelier Indonesia Magazine

originally posted: in Hotelier Indonesia Magazine

An update: October 2019, Sufyan Fazly in a new position at the Outrigger Konotta Maldives Resort. In this photo, Sufyan is training kitchen staff at the Blue Salt Restaurant.

Sufyan (dark blue) leading training at the Blue Salt kitchen.

Catching up with Sufyan Fazly in January 2018, we're pleased to provide this update. In recent months, Sufyan has moved up to the position as Chef de partie at the Ritz-Carlton Ras Al Khaimah, Al Hamra Beach in the United Arab Emirates.

Original interview: October 2016:

In our international travels, we run across exceptional hospitality professionals who are at various stages of their career.  Some are highly experienced with decades of experience, others, like Sufyan Fazly are in the early years of a very promising career.

[HI] When and where did you start working in restaurants?

[Sufyan]   I was fortunate to start my hospitality career at a the Hotel Tropaz in Sri Lanka in 2002, and later in 2003 in a five-star deluxe hotel, the Beach Rotana Hotel & Towers in Abu-­Dhabi.   This was in 2003-2004 where I started at the lower levels, working as a kitchen helper at their all-day dining restaurant.  Having experienced an international property at this level helps build an appreciation for every team member regardless of their position.

[HI] Could you tell us a bit about your start, what got you started in this career?

[Sufyan] From an early age I was able to observe cooking in an institutional setting.  I appreciated the different cooking styles they used, and really loved the smell of the food they were preparing. It was because of this that I had an interest in cooking and food preparation and decided to attend the Swiss Lanka Hotel School in Sri Lanka.

[HI] Where are you working now, and what is your position?  What are your responsibilities?

[Sufyan] I am currently the Chef de Party at the Moevenpick Hotel Jumeirah Lake Towers  in Dubai.  Responsibilities include:  a) following-up on all ordered items, b) supporting and assisting the Chef De Cuisine in the oversight of their new Urban Bar in Dubai, and c) training and scheduling on benefits for the employees and organization.

[HI]  Your positions have taken you to a few other countries. Which properties have you worked at, and in what countries?

[Sufyan]  I have been fortunate to work in Sri Lanka, United Arab Emirates, Kuwait and the Maldives.  Some of the properties include:

* Hotel Topaz Sri Lanka, 2002 – ­2003​ ( 4* Deluxe Hotel)

* Beach Rotana Hotel & Towers Abu­ Dhabi, 2003 – ­2004 ​( 5* Deluxe Hote l).

* Holiday Inn Downtown Kuwait, 2006 -­ 2007​( 5* Deluxe Hotel) Opening team.

* Global Towers Hotel Sri Lanka, 2007 – ­2009  ​( 5* Deluxe Hotel).

* Island Taste Restaurant Maldives, 2009 – ­2010

* One & Only Reethirah Resort Maldives, 2010 – ­2012 ​(5* Luxury Resort)

* Niyama Resorts Maldives, 2012 – ­2013 (​5* Luxury Resorts)

* Currently working with Movenpick Hotel, JLT (Dubai)

[HI]  Many of your positions seem to be at 5-star hotels.  Is this a preferred choice for you?

[Sufyan]  I do prefer to work at 5-star hotels due to the higher standard in quality of food and preparation.  I have been given the opportunity to create my own dishes and new presentation within these upscale environments. The 5-star properties give me a greater challenge that I happily take-on.

[HI] What achievements are you proud of?

[Sufyan] I am pleased with the opportunities each property gives to me, and my ability to achieve the goals that are set for me. Continuing promotions are satisfying, but the ability to be of service to my employer and the customer are the achievements I’m most proud of.

[HI]  What positions and locations would you like to advance into in the coming years?

[Sufyan] I look forward to progressing into positions as a Junior Sous Chef or Chef de Party. I would welcome a chance to work in Europe, Canada or USA.

[HI]  As a young, but well travelled chef, what advice would you give to others just starting in the industry?

[Sufyan] I would like to say it is important to work from the heart, as it will help build a positive attitude and gives you a heightened level of confidence. Our guest will notice and will be satisfied they’re the first priority.

Hotelier Indonesia would like to thank Sufyan Fazly for his time spent with us.  He may be contacted at: sufyanfazly84@gmail.com

A 15 Year Retrospective of International Gaming & Hospitality

from Gaming & Leisure Magazine

Fall 2016

www.gamingandleisuremagazine.com

Wishing a very happy 15th anniversary to Gaming & Leisure Magazine.   It’s been nice to see the magazine’s growth through the years.

During this time, I’ve covered leisure technology topics including golf, spa and an occasional resort property from around the world.  One of my favorite focuses has been on covering international gaming from regions as diverse as SE Asia to Russia, Italy, Ireland and elsewhere.

Gaming & Leisure Magazine
Fall 2016

In some articles I’ve covered leisure software tools including Customer Relationship Management in Spas, Software Security, and Revenue Management in Golf Booking Systems.  Perhaps one of the favorite aspects of writing for G&L are the people I have had the privilege to profile.

Within this review of my contributions with G&L I’d like to select three topics, one from casino gaming, another from golf and the third from the spa and wellness industry.

Macau Gaming -- In the Spring 2014 issue of G&L Magazine, our International Road Trip article covered “The Bright Future of the Asian Gaming Market, 2014”.  Of particular focus was Macau, wherein I covered the growth casino gaming in both Macau and across Asia.   In 2014 I mentioned that “Asia will increase its position as the gaming industry’s dominant market in the foreseeable future. Overtaking Las Vegas in gaming revenues in 2006, Macau’s growth has continued, most recently posting revenues six times greater than that of Las Vegas in the past year.”

My early trips into Hong Kong & Macau were in the mid 1990s, years before the return of sovereignty to China (Hong Kong handover 1997, Macau 1999).  In the early visits to Macau, the only casino of size was the smoke-filled, oft over-capacity, fabled Lisboa.Along the streets at the time were smaller casinos teeming with guests, demonstrating a certain demand for an increase in casino gaming in Macau and along China’s borders.

Starting in 2002, numerous firms began developing casinos in Macau including a handful of Chinese groups and the Vegas icons -- Melco Crown, Wynn, Sands, Galaxy, Wynn, MGM, Sands and SJM Holdings.  Hotels, restaurants, and high-end retail shops followed, benefiting from the influx of Chinese high rollers coming to town.

As the only place in China where gambling is legal, Macau exploded, growing into a $45 billion industry by 2013, nearly seven times greater than that of Las Vegas.  In recent years, studies have indicated that the vast amounts of money coming into the city helped hide irregular activity -- providing a cover for some to illegally move money out of mainland China.  As a nation with strict capital controls, China began to crack down on junket operators that recruited the VIP gamblers, and reduced the length of stay for mainland Chinese were allowed to stay in Macau.  

The anti-corruption campaign along with slowing growth had a significant impact.  In 2015 the city's economy shrank by a 20% last year as its main industry, due largely in-part due to the hit taken by the casino industry due to these controls.  Gaming revenues tumbled 34% in 2015 to a five-year low, according to government data.

Golf in Vietnam --  When I made my first stop in Vietnam in 1996 to visit the Song Be Golf Resort, it was one of only a few championship golf courses in the country.  At that time there were only a half-dozen courses in the country altogether.  SE Asian golf destinations at that time included Thailand, Malaysia and Indonesia.  

Things have changed significantly for golf in the country.   In recent months, the International Association of Golf Tour Operators (IAGTO) had selected Vietnam as the 2016 Golf Destination of the Year for Asia & Australasia.  This is the second time it had won the title, winning for the first time in 2013.

The IAGTO awards are voted by IAGTO golf tour operator members from 60 countries and consider:  a) customer satisfaction, b) quality of golf courses & accomodations, c) value for money, d) professional conduct of suppliers, e) support from local tourism industry, and f) accessibility to tee time.

In September and October (2015) I was asked to travel with Vietnam Golf Magazine to play, review and rank the top 25 golf courses and facilities throughout the country.  This trip took us from the island of Phu Quoc at the southernmost tip of the country to Hanoi in the north.  It gave me an opportunity to meet with many of the courses directors and experience each course and facility firsthand.  This “International Road Trip” had been covered by G&L Magazine in the Winter 2015/16 issue.

During our course reviews, we selected The Bluffs Ho Tram Strip as Vietnam’s top golf course. The World Golf Awards also selected The Bluffs as the World’s Best Golf Course 2015.  In the Summer 2014 International Road Trip article for G&L Magazine was an interview with Colin Pine, General Director of Ho Tram Project Company.  The article titled “Vietnam’s Newest Seaside Gaming Gem”, the site remains Vietnam’s top Integrated Gaming Resort.

With such a significant growth in the number of courses and the quality of golf in a short 20 years I can see why IAGTO had selected Vietnam twice as the Golf Destination of the Year

International Spa Management -- Through the past 15 years, I’ve been involved in consulting and implementing Spa Management Systems around the world.  With this I’ve also written about dozens of spas and spa conferences.  In the Winter 2014/15 issue of G&L Magazine, I wrote about attending “Forum HOTel Spa, Paris 2014-2015” a leading spa conference held at the Paris Four Seasons George V.

That year (June 2014) as well as this year (June 2016) one of the featured speakers was Mr. Ingo Schweder.  Since he epitomizes the growth and success of the global spa market in recent years, I’d like to use him as an example.

I first met Ingo in 2004 at the Dhara Dhevi Chiang Mai (Thailand) when he was Group Manager - Spa for the Mandarin Oriental Hotel Group.  The site was expected to be the world’s top spa village and was a month or two from opening.   At the time he was on-site for some pre-opening work and was onsite consulting on Spa IT solutions.  Since that time, we had crossed paths a number of times at Spa & Hotel conferences in places like the Paris, Bali, and Hong Kong.

In 2011, Ingo founded GOCO Hospitality, with offices in Bangkok and Berlin.  From there they had a significant level of growth in their global spa consulting and management services.  In a short few years, they have developed some of the top spa and wellness centers around the world, in exotic locations around Asia, Oceania, Middle East, Europe and the Americas.  Having visited a few in SE Asia and Europe, I can attest that they are top of the line.  Their success has been highly recognized with dozens of awards including:  “Top Spa Consultants”, “Best Destination Spa”, “Best Hotel Spa” and “Spa of the Year”.

This is one of several groups that have done well in the expanding global spa market through the past fifteen years.  Almost every resort will have a spa as part of their service offerings.

It has been a pleasure contributing international content to Gaming and Leisure Magazine through the years.   Congratulations on the first fifteen, and best wishes for the years to come.

Air 360 Skybar -- An Iconic SkyBar Above it All

from Vietnam Golf Magazine

August 2016

www.vietnamgolfmagazine.net

There may be no better way to enjoy Saigon than from above, cocktail in hand, gazing across the lights and landmarks that define the city.  Air 360 Sky Lounge is unquestionably one of the best spots in central Ho Chi Minh City for open air drinking, dining, lounging and events. The

Vietnam Golf Magazine
August 2016

sky bar combines vibrant music with a chic, relaxing atmosphere, fashionable lounge decor and an unbeatable view.

Located on the 22nd floor of Ben Thanh Tower, Air 360 is a unique venue offering a sweeping 360 degree view of the Saigon River and city skyline.  Trendy deep house rhythms, swirls of city lights and signature drinks redefine the concept of a party, luring in a mix of globetrotters along with the city’s A-List.  Let your hair down and enjoy a sunset and night with friends while being served a world-class drink in high fashion.

Cooling off with a beverage after a hot day in Saigon cannot be better than sipping that beverage poolside.  The Sky Pool at Air 360 offers guests a casual, open air setting, making for an infinitely wonderful evening for dining and drinking.

Air 360 offers an extensive selection of fine Champagnes, premium spirits and bespoke cocktails from all four corners of the globe.  An extensive, up-scale dinner menu is available at the Sky Pool.

Visitors have found that the best way to ogle Saigon is to spend an evening at Air 360.

Air 360 Sky Lounge

22-23 floor, Ben Thanh Tower

Le Thi Hong Gam street

District 1, HCMC

Website:  www.air360skybar.com

Facebook: www.facebook.com/Air360SkyBarHCM

Hotline: +84 974 58 77 88