Dominic Egger – Director of Operations, Thailand, Wyndham Destinations International
In this interview, Dominic Egger – Director of Operations, Thailand, Wyndham Destinations International shares some insight into life in the hospitality industry.
What do you do?
I look after our guests and lead our team at the beautiful Wyndham Grand Phuket Kalim Bay. I also oversee the other properties we manage in Thailand: Wyndham Sea Pearl Resort Phuket, Wyndham Hua Hin Pranburi Resort & Villas, and the nearby Zenmaya Oceanfront Phuket.
How did you get into the industry?
I started my journey as an apprentice chef in a small Swiss town. Once I was qualified, I was hired in a luxury hotel in Switzerland. In time, I move overseas and travelled around the globe: Wellington, New Zealand; Beijing, China; and Fregate Island, Seychelles.
From there, I decided to return to Switzerland and continue my education, then emigrated to Australia and worked in food and beverage at the Sheraton Brisbane and Stamford Plaza Brisbane – which, in those days, had the biggest food and beverage operation in a five-star hotel with a renowned fine dining restaurant, specialty restaurants, brasserie and 10 meeting rooms.
The journey continued as I evolved my career from solely food and beverage to operations and refurbishments in Australia, Papua New Guinea and Vanuatu before becoming a general manager in Asia. For the past 10 years, I have worked in Thailand and Malaysia.
Share with us a story from behind the scenes.
The restaurant team received a request for a romantic dinner set up, so our Director of Food and Beverage was creative and took eight bamboo poles and Christmas lights, erected a cabana-style structure on the terrace with the bamboo, and wound the Christmas lights around the poles. The guests were very happy, but we had so many requests for it for dinners and even proposals. This has become a key seller since then! Nearly every night, the cabana is booked with the amazing backdrop of the Andaman Sea.
What food memory from your childhood or travel stands out?
Being exposed to king prawns from the ocean off Queensland, Australia was an amazing experience. The trawlers bring them in fresh to the harbour at Mooloolaba. We would sit on the nearby sand dunes and teach our kids how to peel and enjoy them. Now, they always ask to go back to Australia on holidays and, when we do, to go to Mooloolaba to get some fresh king prawns.
What’s the best/worst part of your job?
Every day is different, meaning the best and worst days are unpredictable. However, over the years, I have learnt how to set my sails so that unforeseen circumstances affect me less. Turning a bad experience into a good one for guests is rewarding.
What’s one of your favourite food and beverage pairings?
Lemongrass-flavoured hollandaise with white asparagus and a crisp, dry rosé wine. A classic seasonal dish with a twist. The lemongrass enhances the asparagus, and the wine in the tropical heat is just the perfect match!
What’s one of the funniest things you’ve seen behind the scenes?
Working in luxury resorts, I have welcomed celebrities and influencers – which can be both a rewarding and difficult experience. Their dieticians are very clear about what they need to be served, and they will watch over our shoulders while the special meals are prepared. As soon as the meal is served and the dietician is gone, we sometimes get an order for a beef burger or steak sandwich ASAP…!
The perfect day off would be …
Relaxation in the knowledge that I had a resort full of happy guests and a happy team enjoying themselves!
A day in the life of Dominic Egger is …
Diverse, interesting and sometimes unpredictable. I run the day-to-day operations of Wyndham Grand Phuket Kalim Bay and am ultimately responsible for every aspect of the guest experience from check-in to check-out. That includes food and beverage; housekeeping; our pools, day spa and other facilities; meetings and events; and even transfers.
Behind the scenes, I work with our marketing and communications team to put ourselves in front of more guests, the revenue management team to evaluate new opportunities, and our finance team to improve our balance sheet. That’s in between helping respond to guest feedback online and working on long-term initiatives, like improving our sustainability position through initiatives like our orchard.
What does Dominic Egger do for fun?
Diving is my favourite hobby. It can be done worldwide, and there’s no Wi-Fi or phone connection. Seeing the deep blue and being surrounded by silence and colourful marine life is relaxing and fun. You never know what you are going to see! From whale sharks to manta rays and turtles, there are so many positive and exciting experiences.
What’s something you’d like guests to know about Wyndham Grand Phuket Kalim Bay?
We always have our guests in mind and are looking for ways to improve the experience we offer. If we do not currently provide what you are after, just ask!
How have you grown in your profession? What are your key learnings from your start in the industry until now? Any misconceptions?
In hospitality, you have not learnt everything until you retire. What I love the most is progression and innovation. You must constantly learn and grow. If you do what you have always done, you will not excite the current or next generations of guests.
I have come to live by the saying, “If you want to go fast, go alone; if you want to go far, go together”. In my early years, I was all about going fast, having experiences, exploring, and seeing new sights. This has changed as my career has progressed; now, I focus on us all growing as a team for the long-term benefit of the business.
What do you want people to know about being a hospitality professional?
The industry is the best opportunity to travel the world! As long you are flexible and not bound to a place, the world is open for your adventure! Exploring and experiencing different cultures around the globe is so rewarding.
What’s your view on the hotel industry in Thailand?
After the rebuilding year in 2022, it is now all full steam ahead in Phuket, and we are excited to be a part of this growth. The industry is once again on an even keel, and it’s a pleasure to offer stable employment to our team members.
What practices do you currently implement or hope to implement to work towards social responsibility and sustainability in the future?
We have one project after another. So far, we have reduced the use of single-use plastic, reduced garbage going to landfills, reduced the use of balloons, changed plastic room cards to wooden cards, and planted a fruit, spice and herb orchard. Our next step is installing an electric vehicle charging station at the resort – watch this space!
What can guests look forward to in the upcoming months?
Some of our rooms and common spaces are undergoing refurbishment. Our Club Wyndham Asia apartments are renovated according to a cycle, and they will receive fresh furniture, soft furnishings and paint inspired by a new design. Regarding food and beverage, our outlets will all feature new and distinct menus.
Read more interviews similar to this one with Dominic Egger here, and stay updated with the latest gourmet and travel recommendations here and here.
Wowww!!! He certainly has an impressive track record!!!