Radisson Blu makes the French connection

MANILA, Philippines – Two French gentlemen – one from Nantes and the other from Orleans – met each other for the first time through Skype last February. Their topic of conversation – the prospect of working together at Radisson Blu Cebu.

At first glance, Laurent Boisdron, the new general manager of Radisson Blu, couldn’t connect the face to the name of Fabien Martinez, the candidate for hotel manager. The person on the screen in front of him looked very Asian. But he spoke perfect French and the two warmed up to each other eventually. In the end Laurent hired Fabien as his number two and since then the tandem has been busy establishing the French connection and giving the French touch to Cebu’s premier business hotel.

Fabien was born to Korean parents but grew up in France after he was adopted by his French mother and half-Spanish father. He matured to be a determined and hardworking person and worked his way up in the hotel industry. With a professional background spanning 22 years, Fabien started as a chef, then moved up to become an executive chef and eventually food and beverage director. He also worked as interim general manager at Sheraton Shanghai Hongkou Hotel in China before joining the Carlson Rezidor Group.

Coincidentally, Laurent’s professional career in the hotel industry also spans 22 years, with an impressive list of postings across the globe – Europe, North America and the Middle East. Early on, he already set his sights on hospitality management, having obtained higher education in France as well as from the Carlson Business School in the United States. His last posting prior to relocating to Cebu was handling corporate responsibilities at the Carlson Rezidor Worldwide head office.

“Cebu isn’t entirely new to me. Because of some Filipino friends, I was able to visit the city and nearby beaches for a vacation in 2014,” Laurent recalls.

“I even stayed at Radisson Blu for a few nights but had no inkling that one day I would be managing the hotel. Although it crossed my mind then that it would be nice to be GM of this hotel,” he adds.

“At that time I was already impressed by the convenient location of the hotel and its good banquet facilities. I thought that it would be a perfect venue for MICE (meetings, incentives, conventions and events). I was also impressed by the service provided by the hotel staff,” Laurent says.

Fabien isn’t new to Cebu either. “In 2001, I worked briefly as executive sous chef at the Shangri-La’s Mactan Hotel and Spa so I know Cebu and its people quite a bit,” he says.

The two gentlemen share more than the same number of years in the hospitality profession. They both served as food and beverage managers in various hotels abroad. This common background gives them a confluence of goals for Radisson Blu Cebu. They plan to focus on revenue generation and improved customer service.

“We would like to enhance the F&B offerings of the hotel through more exciting promotions. Following the concept ‘re-imagining food and beverage,’ we will enrich the cuisine selection, review the pricing structure and make the buffet and banquet setups more attractive,” explains Laurent.

And the two gentlemen didn’t dilly-dally in implementing their plans. Last March they launched Radisson Blu’s “catering to go,” bringing the 5-star catering service of the hotel to offsite social and corporate events. In June, they will organize a much bigger wedding fair in cooperation with SM City Cebu. They also plan to enhance and improve The Urban Table, an outdoor F&B outlet, as an alternative dining venue.

“I feel excited about our plans and I’m quite confident that with the kind of hotel staff we have, we will achieve our goals,” Laurent says. “Working with our Filipino staff is quite satisfying. They speak good English and respond pretty well to questions and queries from the guests.”

Fabien agrees. “They are very warm and engaging. And we have very talented chefs.”

It seems that both of them have settled quite nicely in Cebu. For leisure, Fabien loves going to nearby beaches. He has even started diving lessons. Laurent also loves the beach and has visited several nearby islands like Bohol. Both gentlemen are being slowly assimilated into the Cebuano society quite well. In an event organized by the hotel last April to introduce them to the media, society leaders and corporate clients, they found the Cebuanos present very warm, interesting and supportive.

And the feeling is mutual as Cebuanos have warmed up to the pair as well. Noted society and civic leader Marissa Fernan sums it up, “Laurent and Fabien are typical French gentlemen. They look very proper and are quite friendly and accommodating. Whenever I dine at Feria restaurant, they go out of their way to greet me and my friends in a sincere way. That’s how being customer oriented should be.”

It seems that the French connection will indeed put a distinct mark on Radisson Blu Cebu.

Radisson Blu Cebu is located at Sergio Osmeña Boulevard corner Juan Luna Avenue, Cebu City, Philippines 6000. Visit www.radissonblu.com/hotel-cebu.