Philippe Cavory is a French citizen with global hospitality management experience spanning over 20 years. His last assignment was as the General Manager of the 6 stars resort, The Chedi Ninghai - China.

Tell us about your journey. How did it all start?

It started at The Lycée Paul Augier, in Nice France. This school was considered one of the top in France to study about the various hotels jobs. I studied for 3 years, and graduated in 1986, with a BTH in Hospitality. Then moved to London 1987 and obtained a diploma in wines, at the WSET London UK, in 1989. It was an amazing experience, as I met Michael Broadbent the leading expert at Sotheby’s London, as well as I organized a dinner as Head Sommelier of the Wentworth Golf Club, for Margaret Thatcher and her Husband, they were accompanied by Serena Sutcliffe, an English Master of Wine. In 1993 I was asked in Singapore to train the hosts and hostesses of Singapore Airlines in wines, as I was the sommelier of the Orient Express Train.

What do you think it takes to succeed in this industry?

You need a lot of patience, integrity, and resilience. Be ready to travel.

What are the attributes you look for while selecting or hiring? If someone wants to work with you, what should they do?

I look for excitement, a big smile, creativity and a willingness to work hard.

What advice would you give to a young, aspiring hotelier for their internship?

Do not be afraid to do any job, be eager to learn, travel, and listen. Ask questions, and work with integrity, listen to your supervisors, Learn as much as you can.

What is the one tech/app/software feature you would like to see?

More High technologies in hotel will be good, like SAP, Opera development, lighting systems, music systems, water control systems, gas control, on so on…

What will luxury Hospitality mean in the coming years?

To me more high end technologies, so the guests will be overwhelmed with joy! In the rooms, in restaurants, spa, gym, pools, banquet, and more… As well I would love to see the front desk disappear, so people do not have to do check-in and check-out. Meals could be order by looking at an interactive photos system on an IPad placed in the rooms, and orders will go directly to the concerned kitchens.