Adrien Pons – Resort Manager, Rosewood Luang Prabang
In this interview, Adrien Pons, resort manager at Rosewood Luang Prabang, shares how he got into the hospitality industry and some stories from behind the scenes.
What do you do?
With 70 associates at Rosewood Luang Prabang, we create unparalleled guest experiences that reflect what travellers are seeking in Luang Prabang: discovery, connection, and an authentic sense of place.
How did you get into the industry?
I grew up in Paris, surrounded by international leisure and business tourists. I have always felt my duty was to ensure they had the best experience in my city, even with limited English back then. A summer job as an activity organizer in a hotel club and an internship at the Ritz Paris confirmed my calling.
Share with us a story from behind the scenes.
Our Elephant Bridge Bar opens at 4 p.m. However, Mr. Noy Thanakone, the head mixologist, arrives much earlier and works in his botanical nursery and in the kitchen. He grows flowers, fruits and greens. He processes them himself as ingredients or garnishes for his cocktails. The transformation journey of these natural elements is fascinating.
What food memory from your childhood or travels stands out?
The seasonal fruits from my grandparents’ garden in the southwest of France. Growing naturally, tasting unique. I never found the same flavour intensity in plums or apricots anywhere else. Every territory has its own fruits, so now I enjoy the fruits of Laos in season. Magical tastes. This is one of the greatest pleasures in the world.
What’s the best/ worst part of your job?
The best part is when guests leave the resort saying they will remember their experience in this hotel and they have learnt new things.
The challenging part is when elements out of our control impact their stay: internet down in the region, heavy rain…
What’s one of your favourite food and beverage pairings?
The Luang Prabang micro-climate allows farmers to grow species usually unknown to other regions of the world. Cherry tomatoes and eggplants taste incredibly intense here. We prepare salads by adding buffalo ricotta from the Buffalo Dairy Farm, a few miles away. On a hot day, it matches well with an iced tea grown in Lao. Teas of Laos can be sophisticated with distinctive notes. Kinnari is a great brand.
What’s one of the most spectacular things you’ve seen behind the scenes?
The most spectacular scene at Rosewood Luang Prabang happens in the air. The hotel is on a 1.6-hectare estate covered by high trees. They need regular care and trimming to keep everyone safe and to remain in harmony with Bill Bensley’s vision. Two of our gardeners are skilled enough to climb on top of the high trees within a couple of seconds, work up there with tools, and come down safely. They do so when guests are away. However, my heart stops the moment they start climbing until they touch the ground again. Their ability is exceptional.
The perfect day off would be…
Going somewhere I have never been to before and having random chats with locals. It can be an isolated village with a nice viewpoint or a new restaurant where I can discover a new dish.
A day in the life of a resort manager is …
To welcome and greet farewell to all guests, touch base with them during the stay so they can get the most out of exploring the destination. Walk the resort with colleagues, checking on them and see how I can have a positive impact on their job. Ensure the property is clean and well maintained, meet with colleagues and local experts to think about new experiences and cultural activations for our guests and the community.
What do you do for fun?
I leisurely cycle and love getting lost somewhere I have never been to.
What would you like guests to know about Rosewood Hotels & Resorts?
It is a global collection of one-of-a-kind luxury hotels, resorts and residences, each inspired by A Sense of Place philosophy to reflect a destination’s local culture and spirit. And this is what I like the most about the brand.
How have you grown in your profession? What have you learned from your start in the industry until now? Are there any misconceptions?
I have been fortunate to work in Western Europe, Middle-East, China and Southeast Asia, mainly in sales and marketing. I have learnt that every culture, every location, and every community has a lot of traditions (art, spirituality, agriculture, food, festivals) to be celebrated and perpetuated. It is everyone’s responsibility to do so, including hotels. So, the world remains diverse, and travel is constantly enriching.
A common misconception is often to label a destination as a place with nothing to discover. Like X city is only good to connect flights, Y area just for its beach, and Z a government town, and this is why there are hotels there. However, it is about talking to local residents, artists, and experts, trying new things, and experiencing slow travel.
What would you like people to know about being a resort manager?
It is an intense yet deeply rewarding occupation.
It allows us to meet guests from all over the world, each with their own story but a common aspiration for discovery.
We have the chance to work with highly skilled professionals who have mastered the art of mixology, gardening, cooking, and more. I am captivated when I witness a housekeeping associate removing an impossible stain or an engineer fixing an electrical box within a few minutes. Every set of skills creates magic for guests.
What’s your view on the hospitality industry scene in Luang Prabang?
There are plenty of hotels, restaurants and bars open year-round for all tastes and all budgets. The quality and value for money are exceptionally good for a touristic city (Luang Prabang is UNESCO-listed). Recently, a new generation of local entrepreneurs has taken over heritage buildings to transform them into creative restaurants, bars, and cafés. This is a huge add-on for the destination to appeal to food travellers. Little Lao Culture Bar on the main street is a good example. They sublimate Lao food in a heritage house decorated and furnished by local artisans. It’s the only restaurant to offer 22 different jeaow (traditional Luang Prabang dip).
What practices do you currently implement or hope to implement to work towards social responsibility and sustainability in the future?
We have several ongoing initiatives, so I selected one. We believe in empowering our communities through enabling equal access to opportunity. At Rosewood Luang Prabang, we uplift livelihoods through local sourcing and partnerships. Turndown gifts, associate uniforms and table textiles are handcrafted at the Luang Prabang Deaf & Mute Community. Run by the Sisters of Charity, it gives these youths a chance to learn skills. Our engineering colleagues often do maintenance there, and the food and beverages team regularly serves them meals. Guests know about the centre through the small touches and like to personally contribute. This makes a 360 partnership that involves the community, the hotel team, and the guests.
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