Tell us about your shift from Food & Beverage manager to general manager. What adjustments did you have to make?
It was a natural transition for me. As general manager, I need to consider so much more in terms of operations because I’m now running an entire hotel with restaurants, rooms, and leisure facilities. However, the principles are the same: make sure you deliver a good product and high-quality, personalized service. Business development is also a key part of my responsibilities—just on a much bigger scale.

Do you have a family? How did they adjust to the different countries you’ve been stationed at?
I’m single.

How do you balance family with professional life as GM?
I could say I’m married to my work. Because I’m single, I’m able to dedicate my time to the property.

What is your idea of spending quality time with family?
I don’t have one of my own, apart of course from my parents and siblings. But for me it is about spending it in doing things you all enjoy. I see this a lot in the resort, and we’re happy to be able to give these families the options to discover new things, do as they please, and spend time together in an environment where they are safe and are attended to with care.

How do you spend your personal time?
I meet with friends. We go out and share a good meal and even better conversations. I also like to read and exercise.

Your last three postings have been as GM/EAM for hotels in Asia. How did the staff in Taipei compare to those in Yangon and/or the Crimson?
For me the biggest difference is in the command of the English language. I had a translator with me all the time when I was in Taiwan and sometimes it was frustrating when the context of the message was lost in translation. In the Philippines, everyone understands English and it’s much easier to express what you want to say. Filipinos are also so much more friendly and warm. Hospitality is such a natural trait in everyone here and I must say this makes tremendous difference in how we interact with our guests.

Any cultural peculiarities or insights you can share about the Asian psyche?
I have always admired the dedication and respect Asians have for their religion and various beliefs.

As a Frenchman, what adjustments did you have to make in working with the local staff?
It’s important to remember and understand that locals have families and they have to spend quality time with them.

What was it like working in the Middle East?
It was hot and humid. But I like working in different countries and understanding their culture, so I enjoyed my time there.

Did you note any cultural issues you had to adjust to? How difficult or easy was it for you?
I worked in Dubai and Oman, which are open countries, so there was no need for drastic adjustment. I guess it would have been different if I were in stricter countries.

Any advice you can share with people who work with International staff?
Respect their differences and understand their cultures. Don’t assume that because something is basic to you, it is the same thing for them.

What is a typical day at the Crimson like for Didier Belmonte?
I like to spend a good part of my time going around the resort, meeting guests, and getting a feel of what they enjoy—and what they would want to do and experience. These give me ideas for new projects and efforts and also evaluate areas that the team can improve on.

How do you compare the cuisine of Taiwan with those of Southeast Asia?
Their dishes are less spicy than most Southeast Asian cuisines.

How does Asian cuisines compare with Western or International cuisines?
Asian cuisines are more fresh and much healthier. These have less dairy, contain more spices, and have lots of strong flavors.

What is your personal favorite when it comes to cuisine?
Traditional French, of course—especially a really good cassoulet.

What can you bring into the Crimson Resort that found success in your other postings?
A French flair with good teamwork. For me, anything is possible as a team.

What would you consider your personal Didier Belmonte touch?
I constantly strive to exceed our guests’ expectations by leading a team with the same philosophies.

For our “Where in the World” section in the coming issue, what is your idea of a “perfect holiday”?
I like visiting big cities, driving around, and discovering local treasures so I can experience their cultural interpretations of flavors and food, traditions, popular arts and crafts, and even the nightlife. My interests are diverse and I’d like to see a plethora of things, both tourist-y and local favorites.

Renowned restaurants and food destinations are on top of my list, given my passion for food. Although I love traditional French cuisine, my appreciation for authentic local flavors keeps me on the move all the time.

You've been in the Philippines for some time—do you have a favorite beach that you like visiting? What do you appreciate about it?
Can I say Crimson is my favorite? Of course I enjoy spending time—both while working here and during my downtime, especially towards the end of the day—at Azure Beach Club. I’m also really looking forward to visiting Palawan.

You must have your own circle of friends at this point. What do you like doing when hanging out or during your leisure time?
My new circle of friends are restaurateurs, hoteliers, entrepreneurs, and marketers so it’s no surprise that most of our gatherings are about discovering newly opened restaurants, dining at existing ones, and taking part in events around the metro. There are more leisurely times, too, that include hopping on a catamaran and going around the nearby islands in Mactan.

Of all the dishes that you've tried in the Philippines, which one do you think represents the country and why?
This is probably cliché but I will definitely say adobo. I’ve only tried two varieties—the ones that are available in Cebu. However, I learned from a lot of locals that different regions have their own versions of the dish and it would be interesting to try them all—to taste and see the difference of each adobo and learn the “story” behind. I particularly notice, though, that Filipinos love everything with soy sauce and vinegar!

Are there insights you can share that would help uplift Philippine tourism in general?
I’m really hoping for better airports and connectivity. In Cebu, we’re looking forward to the completion of the new, bigger, and better International airport, which would provide comfort and convenience for tourists arriving in Cebu. Direct flights to Cebu will also deliver positive impact, especially for markets that we hope to grow. These include the Middle East and other Asian countries.

I hope for a short-term improvement of the current traffic situation, because a trip from Mactan to Cebu City alone takes more than an hour on most days. This will only get worse if not given immediate attention. The inconvenience will eventually be a downside of the destination.