Spotlight On: Ivan Suardi, Chef Turned Regional F&B Director

Hyatt veteran discusses his background, his transition to a new role, and F&B concept development

By Derek Gale, Senior Associate Editor -- Hotels, 4/23/2008 11:49:00 AM

Ivan Suardi is area director of food and beverage for the Pacific region at Hyatt Hotels and Resorts and executive assistant manager, food and beverage, for the Grand Hyatt Melbourne. A 15-year Hyatt veteran, Suardi, whose background is in the kitchen (he’s the son of a prominent Italian chef who regularly cooked for Italy’s president and Olympic athletes), more recently has gained project management and design experience, and now oversees F&B operations at all nine Hyatt properties in Australia and New Zealand. In his off hours, Suardi still enjoys cooking and exploring authentic restaurants, as well as new bars and food markets.

HOTELS: Was it your father who got you interested in cooking? At what point did you know that food would be your career?

Suardi: Yes, indeed it was my dad that got me interested in cooking. I have been fascinated from a young age to stroll around 5-star hotels and feel the buzzing atmosphere of a big kitchen and all the surroundings. I started following my father around whenever I could from the young age of 13. At the end of my secondary school, I had to choose what to do for my future, and cooking was the answer, even if my dad was very much against my decision and tried to persuade me to do something else. He always said it is a hard job—when people are having fun, you will need to work. That is a correct analogy in a big picture of the trade, but if I had to look back I would do everything all over again.

HOTELS: You've been with Hyatt since 1993—what’s made you stick around through the years?

Suardi: Hyatt as been very good to me in terms of development, training etc. It’s been a company that focused very much on F&B, so it was easy to stay around. We have been very successful over the years in creating a great concept that a lot of companies are trying to follow. Hyatt is a big family with lots of good friends. If I would decide to leave, it would be for a very good reason, otherwise it would not make sense—too much history and too many memories to leave behind. It would definitely be very hard [to leave].

HOTELS: After 10 years working as a chef, you transitioned to the F&B director role. Was that a difficult transition? How does your background as a chef inform your work as an F&B director and a manager?

Suardi: The initial career goal when I started was to become executive chef of a leading 5-star hotel. Once that goal was reached, I started thinking about the future and what else would be there for me. I started to be very much involved on the other side of the operation and in the management of the front of the house, budget, and so on, and I actually realized that with my kitchen background, things were much easier [for me] than they would be for somebody without that, and that was the key to deciding to move on.  The transition wasn’t that painful, as I knew the hotel (the Grand Hyatt Taipei) very well and all the people around.  I had a very supportive GM and of course a very supportive company that allowed the transition and change.

The background of being a chef in the past has made my life so much easier today, especially when dealing with clients and discussing food, or even with my current job when dealing with projects and renovations that involve kitchens and back-of-house areas.

HOTELS: Is Kazakhstan the spot farthest west that you’ve worked to this point? Why have you chosen to focus your work in Asia and the Pacific?

Suardi: Kazakhstan [was] a fantastic experience—that part of the world is somehow very much unknown but at the same time very interesting. [I have focused in Asia Pacific] simply because that is where the hotel business is still very much up there in terms of standards.  Hotels that you have in Asia are very difficult to find elsewhere. The overall experience is just great, including the different culture, environments and cities. Cities with a vibe and buzz, cities with the old and new ... [it’s] just amazing.

HOTELS: More of the industry’s attention is being paid to Australia these days—as the new area director of F&B for Hyatt Hotels, what will you do to continue to raise the profile of hotels there?

Suardi: Business and profit in Australia in the last couple of years have been very good and that’s one reason why the attention as moved back here. In the early ’80s Australia was leading in terms of 5-star hotels, standards, and new, cutting-edge restaurants and bars. The focus is very much in bringing back the standard to a good level and narrowing the gap with the Asian properties.  It is not only about the physical product, but it is about changing the process and the mindset of the employees and clients.  For too long we have been focusing in achieving profit by cutting down standards instead of looking at ways to increase revenues.

HOTELS: How do you go about making sure F&B operations are running smoothly and making money at 9 different hotels? Will you travel to the other properties regularly?

Suardi: I have visited all the hotels in the past 5 months and we have put in place an action plan to increase revenue and at the same time lift the overall standards. The renovation of some of the F&B outlets will definitely help in achieving company goals. Regular visits are very important to keep the momentum up.

HOTELS: You’ve spent the last few years working on F&B projects—both for new hotels and for renovating hotels. What have you learned about F&B design and concept development?

Suardi: A great deal. Working with international designers of the caliber of Tony Chi out of New York, Super Potato out of Japan, and others has been just amazing. You don’t just learn about design and concept development—you are exposed to other elements such as engineering, mechanicals, etc. You develop and eye for details, space planning and much more.

HOTELS: As for the Grand Hyatt Melbourne, the new all-day dining restaurant sounds like it will be a flexible space that transitions from one feel to another by daypart. How does a restaurant accomplish this—giving diners a different experience at different times throughout the day?

Suardi: The menu changes and the operational difference between each meal period makes part of the difference. The design of the big space using different styles of furniture and finishes, divided into different areas without the use of a wall makes it very interactive, and at the same time interesting. You may sit at the bar or lounge and the feel and experience will be different.

HOTELS: Tell us about The Residence event venue concept—which we hear is made to resemble a private residence with a complete kitchen, courtyard and dedicated service team of chefs and butlers. How will it operate? Do you expect to do more of these throughout the region?

Suardi: The Residence is a new way to execute functions and events—a more residential-style approach, where we entertain our clients like we would at home. It will be operated very differently from the usual banquet function space. [Is it] more labor-intensive? Probably not—just different. I would love to give more information but at this point that is all I can say.