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Mr. Killian Donoghue, General Manager of Renaissance Koh Samui Resort & Spa is excited to welcome Mr. Ken Wong Pi Hou who joins us as Beverage and Food Manager to the Ren Koh Samui Team. Ken comes to us from Phulay Bay, A Ritz Carlton Reserve, Krabi as Restaurant Manager. Prior to this assignment, he was Management Trainee at Phulay Bay and was subsequently promoted into the Live Leader program.

Ken graduated with a BA of International Restaurant Management from Australia as well as high school in Malaysia and brings with him an energetic vibe to the Renaissance family, leading the B&F Service Team. Not only is he fluent in Malay, Thai and English, he also speaks Mandarin, Cantonese and Hokkien.

Growing up I travelled a lot, which of course translates to a lot of hotel stays. Every time I stay at a hotel, the services I received never seized to amaze me, even at such a young age and I remember thinking to myself, “I want to be part of that.” So when it came time to choose a career, hospitality was clearly my first choice. Out of all the possibilities in hospitality I chose F&B because of my personal passion in exploring new and exciting cuisines and finding the wine to match it. I strongly believe that passion is what makes the difference between mediocrity and greatness’ Ken told us about what brought him into the business

Started off as a restaurant manager now F&B manager, Ken is now ready for his new role ‘I always managed to lead and guide my team, but what I never realized was that there is a huge difference in leading someone to somebody else’s vision and having to set a vision for other people to follow. As a restaurant manager, I led my staff to the vision my director set for me. Now, as I step into the role of Food and Beverage Manager leading the team myself, I become the one they look up to for a vision and direction towards that vision. This is a challenge because it means that I can no longer focus on operations or the task in front of me alone like I used to. I have to step up and look at the bigger picture, all the while still being sensitive to little details that can make a difference in the guests’ experience. It’s a delicate balance that I’m striving to achieve.’

Ken’s vision for Renaissance Koh Samui is not just to settle with what is already good but also to elevate it to a whole new level.