Tanyawan Sinsaduak

Tanyawan Sinsaduak – Director Sales & Events

Tanyawan Sinsaduak – Director of Group Sales & Events, 137 Pillars House Chiang Mai

In this interview, Tanyawan Sinsaduak, Director of Group Sales & Events at 137 Pillars House Chiang Mai, gives us some insight into her role. 

What do you do?

With 26 years of experience in the hotel industry, I am an event organiser dedicated to catering to every guest’s needs. My responsibilities encompass the meticulous planning of programs, elegant decoration and flower arrangements, and the seamless execution of events from inception to conclusion.

I am committed to ensuring that every client hosting an event at 137 Pillars House experiences unparalleled happiness and enjoyment throughout their stay.

How did you get into the industry?

Following graduation, I embarked on my professional journey by assuming the role of secretary to the Executive Chef and Food and Beverage Manager at a hotel. This experience significantly enriched my knowledge and expertise in food and beverage. Consequently, it led me to transition into the field of catering sales, where my profound understanding of catering service management has proven invaluable.

Share with us a story from behind the scenes.

To facilitate thorough event preparation and ensure a seamless experience for myself and the client, I consistently provide the client with a comprehensive banquet checklist. This checklist serves as a valuable tool for the client to confirm the completion of necessary preparations and the provision of essential information before the event day, thereby allowing us to achieve a state of impeccable readiness.

What food memory from your childhood or travels stands out?

I have come to understand that my parents acquired their culinary skills from my grandparents, who were renowned for their exceptional home cooking in the tight-knit community of Talad Ploo in Bangkok. This community remains a culinary haven for those seeking top-notch Chinese and street food even today, attesting to the enduring legacy of great food. While my parents’ cooking remains unparalleled, I continue to relish exploring and discovering the finest restaurants and gastronomic experiences. Occasionally, I also collaborate with our chefs, offering insights into food presentation and culinary techniques to enhance the quality of our offerings.

What’s the best/ worst part of your job?

The most rewarding aspect of my profession is witnessing our clients’ profound satisfaction and elation with our services upon the conclusion of an event. Nevertheless, the most demanding aspect occasionally arises when clients possess lofty expectations and exhibit a propensity for altering their preferences. In recognising the dynamic nature of banquet management, where circumstances can shift instantly, I maintain a composed demeanour, proactively addressing issues and swiftly offering solutions, all without succumbing to panic.

What’s one of your favourite food and beverage pairings?

My preferred culinary combinations involve pairing fried mushrooms with a garlic infusion, harmonising exquisitely with a glass of champagne.

What’s one of the most memorable things you’ve seen behind the scenes?

One of the most memorable behind-the-scenes experiences I encountered was when I orchestrated a surprise marriage proposal for a client. I arranged for a musician, photographer, and a romantic dinner to create the perfect ambience in their suite balcony. However, what unfolded was a rather unexpected turn of events. The gentleman proposed to his girlfriend, who, for reasons that appeared to stem from a prior disagreement, was not initially receptive and seemed quite upset. Consequently, she was not in the right frame of mind for such a momentous occasion.

Consequently, the gentleman requested the musician and photographer to leave. Yet, approximately an hour later, he had a change of heart and requested that everything be set up once more. Ultimately, his girlfriend accepted his proposal, and I could hear the overwhelming joy in his tears of happiness.

The perfect time off would involve …

The exploration of novel destinations in various countries.

 The ideal day in the life of Tanyawan Sinsaduak is…

The tranquil pursuit of reading, accompanied by a sip of hot green tea latte.

What does Tanyawan Sinsaduak do for fun?

Play pool and snooker.

What would you like guests to know about 137 Pillars House?

137 Pillars House is not just a beautiful and tranquil place. We also offer exquisite experiences and professional catering services that will take care of you from arrival until departure.

How have you grown in your profession? What are your key learnings from your start in the industry until now? Any misconceptions?

I am deeply devoted to my profession and wholeheartedly passionate about my career.

What do you want people to know about being Director – Group Sales and Events as a profession?

The role of event sales is like an art of service, emphasising the importance of comprehending the client’s specific needs rather than merely aiming to upsell for profit. Our primary focus is to meticulously tailor our services to align with the client’s distinct requirements, prioritising their utmost satisfaction.

What’s your view on the event scene in Chiang Mai?

Nowadays, several places are providing rental venues for events and weddings that are not only at hotels and resorts. But there are only a few places that deliver exceptional and meticulous services. Thus, our competitive edge transcends the physical venue itself; it hinges on our ability to provide exemplary services and function as professional event organisers.

What practices do you currently implement or hope to implement to work towards social responsibility and sustainability in the future?

This year, we have noticed a significant increase in wedding inquiries, with a notable preference for sustainability concepts, including using locally sourced flowers (as opposed to imports), natural materials, and a commitment to minimising waste. This aligns with our ongoing sustainability initiatives, as our hotel is actively engaged in planning and hosting sustainable events.

What can guests look forward to in the upcoming months? 

Towards the end of this year, we are preparing to host a series of festive events. These include a Chocolate Buffet on December 10th, a Fundraising movie night, a Christmas Eve Gala Dinner, and a New Year’s Eve Gala Dinner. These events promise a wealth of engaging activities, entertainment, and delectable food and beverage offerings. Historically, our event seats have been in high demand, often booked out rapidly, except during the COVID-19 pandemic. As a result, we consistently recommend that our guests secure their reservations well in advance, ideally six to 10 months ahead.

Read more interviews similar to this one with Tanyawan Sinsaduak here, and stay updated with the latest gourmet and travel recommendations here and here.

One Comment

  1. Interesting…memorable experience!

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