Shangri-La’s Mactan Resort & Spa, Cebu’s General manager Marco Vazzoler, unveils the key appointments in the resort’s Food and Beverage Division.

“I am pleased to welcome to the team two highly experienced gentlemen, Frank Bohdan as executive chef for the resort and Giuliano Callegaro as director of food and beverage,” said Vazzoler.

A first-timer in the Shangri-La group, the resort’s new food and beverage director is an Italian whose work experience is deeply based in Asia.

The resort setting has always been challenging for me because people tend to stay longer at resorts, thus allowing them to be more engaged with the food and beverage offerings. – Giuliano

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Giuliano seems to passionately like resorts, having been involved in 3 luxury resort brands in the past.

“The resort setting has always been challenging for me because people tend to stay longer at resorts, thus allowing them to be more engaged with the food and beverage menu. I would say food and service is a key driver of overall stay experience more at resorts than city hotels. Meaning, we would need to present dining experience that surpasses guest expectations and drives positive business results,” said Giuliano.

Giuliano is excited to dive into the Shangri-La food and beverage culture, noting the brand’s dynamic culture.

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keep your knives sharp, your kitchen clean and always look after your team. – Chef Frank

Meanwhile, taking helm in the kitchen is newly appointed Executive Chef Frank Bohdan. No stranger to the Shangri-La brand, Chef Bohdan has oversee the kitchens of equally large properties Shangri-La Hotel, Bangkok (801 rooms) and Shangri-La Hotel, Dalian (600 rooms) previously and completed the opening Shangri-La Nanjing, China.

Chef Frank was also part of various focus groups that conceptualized food and beverage concepts amongst the Shangri-La group brands, and led the food and beverage workshop in 2013 wherein he presenteed different food concepts to the other 81 F&B executives within the group.

“Throughout my career, I have run both restaurants of high caliber and large catering establishments of 200 chefs. I believe in the drive and passion that burns in each of these chefs. I have succeeded in nurturing careers of many from under my wing by holding on to my philosophy – keep your knives sharp, your kitchen clean and always look after your team,” said Chef Frank.

Knowing that the resort is every Cebuano’s go-to dining destination, both Giuliano and Chef Frank are excited to elevate every guest’s gastronomical experience, whether in-room, at a restaurant, at a banquet or catered event.

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