Luxury, Serenity are Trademarks of Park Hyatt Seoul

By Bae Ji-sook

Staff Reporter

The Park Hyatt Seoul should be credited for cementing a new equation to socialites in Seoul: Luxury is exclusivity and serenity.

The hotel has built up a unique position among its 17 other competitors in the cosmopolitan city. Instead of inducing fancy banquets and business luncheons, the hotel is focused more on providing cutting edge services, the best meals for private guests and a great spa.

On April 15, the hotel celebrated its five-year anniversary and the Park Hyatt has established a stable position in the market. Even when it's bustling with businessmen and artists enjoying afternoon tea, somehow the whole atmosphere remains quiet enough to hear a pin drop.

Newly appointed general manager Philippe Zuber has an enormous weight on his shoulders ― he must reach a more diverse bracket of clients but at the same time keep his current customers happy by staying exclusive.

Zuber seemed confident. "Every day is a challenge in this context. But for the past five years, the hotel has steadily grown and many people began to think of luxury when they hear 'Park Hyatt,'" he said. The chambermaids do not have a trolley for cleaning and the staff learn the guests' names. The hotel saves your tastes for life ― which temperature you like, what kind of water you drink, which side of the bed you use ― and apply them to your next visit.

"The last thing you'd remember from a hotel would be the design or how large the restaurant was. Hospitality wins and we are good at it, not that I am less confident about the design," he added.

He said he found Korean guests as impressive as any other guests in the Western hemisphere, where he had spent all 15 years of his career. "They have high standard for service and are aware of what they can get," he said.

He was also surprised to see that all the employees were able to comprise to the needs of the job, willingly and immediately. "The level of commitment crew members are showing is impressive. I was happy to learn that all people discussed, debated and shared ideas for the best service without anticipating timeout. They spend more time at the hotel than their home but they never complained. The female workers were remarkable ― they were well educated, careful and prudent. I can't wait for the future," he said.

Zuber admitted that the duty of the general manager is never easy. "You have to satisfy your investors with good fiscal numbers. But you must also fulfill your guests' need with the best, richest service by encouraging your staff. It is a challenge every day," he smiled. "But I know we are all getting there."

Zuber is determined to push Korean cuisine, such as Bibimbap (mixed vegetables with rice) to the world, planning to introduce the dish to the world Hyatt franchise. He is also interested in architecture ― he loves Seoul for its unique buildings, and is often moved by the beautiful views of the city.

"I love this place. I really do," he said.