A man of many hats, Christian Buggelsheim primarily spends his days as General Manager of the boutique Macau hotel Grand Coloane Resort but is also on the Board of Directors of the Austrian Chamber of Commerce Hong Kong and Macau, is Secretary General of the Macau Hotel Association, President of the General Assembly of the Macau European Chamber of Commerce and President of the 2024 MECC Gala Dinner Organizing Committee. We find out what drove this energetic, high-octane Austrian to settle down in the south of China.
Oscar Guijarro (OG): Could you tell us a little about your background? Where did you grow up and what are your main memories of your childhood?
Christian Buggelsheim (CB): I am an Austrian national, born and raised in the charming town of Sankt Veit an der Glan in Carinthia, Austria. This region is known for its breathtaking landscapes, with abundant lakes and majestic mountains. Reflecting on my childhood, I have vivid memories. Like many youths, I thought I knew everything and would not stop, no matter the challenges, as long as I believed it was the right thing to do. One aspect of my childhood that I take pride in is my self-sufficiency from a young age. Starting from the age of 10, I took the initiative and didn’t have to rely on my parents for pocket money. Instead, I ventured into various entrepreneurial endeavors. During the summer months, I took charge of mowing the lawns for all the neighbors on our street. Throughout the year, I assisted the elderly residents with their shopping needs, and during winters I dedicated my time to clearing snow from their houses.
These early experiences fostered a sense of enterprising spirit within me.
OG: What inspired you to pursue a career in the hotel industry?
CB: I actually wanted to be a chef and unlike many others who found inspiration in their grandmother’s cooking, my culinary inspiration came from the world-renowned Chef Wolfgang Puck. Having created the iconic SPAGO restaurant chain and being a fixture at the OSCARS for an impressive 30 years, Chef Puck has always been an influential figure for me. What makes this connection even more special is that we both hailed from the same town, where he served as an inspiration and icon for young aspiring chefs like myself.
At the age of 15, I recognized that the path to becoming a great chef lay in pursuing my culinary education at a top-notch establishment, so I chose to learn and grow at the prestigious “Das Ronacher Hotel & Spa”, a luxury 5-star hotel renowned in Carinthia for its excellence. During my time there, I immersed myself in the European Apprenticeship Program, simultaneously attending the esteemed culinary college in Villach, Carinthia, Austria.
Over the course of three years, I dedicated myself to my craft, and cooking came naturally to me. I quickly developed a reputation for my talent and skill, which led me to participate in regional and national competitions. These experiences proved fruitful as I proudly brought home numerous gold medals, solidifying my passion for culinary excellence.
After gaining valuable experience working as a chef in Austria, I embarked on an exciting new chapter in my culinary journey: exploring the world and expanding my horizons. But before setting off, I made sure to obtain the prestigious certification as a Certified Master Chef! Armed with my newfound recognition as a Certified Master Chef, I set out on a global adventure, eager to immerse myself in diverse culinary traditions, ingredients and techniques.
OG: Can you tell us about some of the most memorable places you’ve worked at over the years?
CB: My journey has taken me to various countries, each leaving a lasting impression on me in unique ways. One of the most memorable destinations I had the privilege to live and work in was Bermuda, where I had the honor of working at the prestigious Fairmont Southampton Princess Hotel. The hotel’s commitment to luxury and excellence aligned perfectly with my own passion for creating exceptional experiences. I then had the privilege of serving as the Executive Chef at the renowned Stonington Beach Resort in Bermuda. This exquisite resort holds a special distinction as the official Training Hotel of the Bermuda College.
Additionally, I joined the Bermuda National Culinary Team, a remarkable achievement that allowed me to compete in culinary competitions throughout the Caribbean and the United States. Representing Bermuda, we proudly brought home numerous gold medals, a testament to the dedication and skill of our team.
I later embarked on a series of exciting adventures in different parts of the world like Kuwait, the Maldives and then Bali in Indonesia. During my time in Bali, I transitioned from being a chef to taking on a management role as the Director of Food and Beverage. Alongside my responsibilities, I became an integral part of the Bali Salon Culinaire, a reputable culinary competition. However, my involvement shifted from competing to organizing and helping develop local culinary talent, which was a truly rewarding experience.
While Bali held many amazing memories, I also experienced the unfortunate events of the Bali Bombings in both 2002 and 2005. These incidents led me to reconsider my path, and I decided to explore new opportunities. This decision brought me to Shenzhen, China.
For over 12 years I have been working for the InterContinental Hotels Group. Initially, I joined the beautiful Venetian-style hotel in Shenzhen, known as the Crowne Plaza Shenzhen (now called the Indigo Shenzhen) as Director of Food and Beverage, Executive Assistant Manager, Hotel Manager and lastly as General Manager.
After six years, I had the opportunity to be part of the team opening the InterContinental Chengdu Global Center, as the General Manager, and later moved to Fuzhou in Fujian province to open the Crowne Plaza Fuzhou Riverside. With this hotel, we set new business targets for IHG, pre-opening Hotels by pre-selling over 14,000 dining vouchers before the opening, ensuring a break-even point in the first month of operation. It was an incredible accomplishment and a testament to the team’s dedication and hard work.
After Fuzhou, I embarked on a new project in Tianjin, where I opened the Intercontinental Tianjin Yujiapu Hotel & Residences. This luxurious property featured 500 rooms, 300 residences, and a 10,000-square-meter exhibition space. It was a remarkable endeavour, and I was proud to be part of the team responsible for its successful launch.
Eventually, my journey brought me back to Shenzhen, which I now call home. I rejoined what was formerly the Crowne Plaza Shenzhen, this time as the General Manager and Vice President of OCT Hotels and Resorts, working directly for the owning company. It has been a fulfilling role, allowing me to contribute to the growth and success of the hotels and resorts portfolio.
OG: You are of course also General Manager of Grand Coloane Resort in Macau. Do you recall your early impressions of Macau?
CB: I arrived in Macau in October 2019, just before the onset of the pandemic. Coming from Mainland China, I was immediately struck by the vibrant and multicultural nature of Macau. The city effortlessly blends tradition and modernity, leaving a lasting impression on all who visit. Macau’s vibrancy, multiculturalism, cultural fusion, glamorous entertainment scene, historic charm, gastronomic delights, festive celebrations and luxurious hospitality collectively contribute to making it an extraordinary destination. Despite the challenges posed by the pandemic, Macau’s allure and captivating qualities remain intact, ready to welcome visitors with open arms.
OG: You ran Grand Coloane Resort during the pandemic, when for some time it was a quarantine hotel. What were the biggest challenges for you as General Manager during that time?
CB: The transition to operating as a quarantine hotel presented several significant challenges that ranged from ensuring safety and compliance, adapting operations, guest support and communication, staff well-being and morale, navigating through continuous changing regulations, balancing guest experience and safety.
While the pandemic and the transition to operating as a quarantine hotel were challenging, we made it our priority at Grand Coloane Resort to deliver an exceptional experience for our guests. We recognized the importance of serving the Macau SAR Government and took on the responsibility with dedication and commitment. Despite the unprecedented circumstances, we strived to make the quarantine experience at Grand Coloane Resort as seamless and comfortable as possible.
During this period, the role of a General Manager was ensuring the safety, well-being and satisfaction of our guests within the confines of quarantine regulations. It required a different set of skills and a heightened sense of responsibility. Despite the challenges, witnessing the positive impact we made on our guests’ experiences was immensely rewarding.
While the experience is not one we desire to relive, we were proud to have executed our role as a quarantine hotel with excellence. Our commitment to delivering exceptional service and ensuring the well-being of our guests allowed us to establish Grand Coloane Resort as a beacon of quality in the industry.
OG: Grand Coloane is unique in Macau given its location and surrounding nature, although I guess this can be both a positive and a negative. What do you see as the future for Grand Coloane Resort?
CB: I envision a bright future for Grand Coloane Resort, with its exceptional location and the natural beauty. We are considering a refresh to better position us in the leisure market.
OG: What do you like to do to relax when you’re not working?
CB: Spending quality time with my family and friends is incredibly meaningful to me. It brings me immense joy and helps me recharge, especially when I get to be with my wife and my grandchildren. My grandchildren, aged 2 and 5, live with their parents in Beijing, but they visit Macau several times a year. It’s always a delight to have them around.
One of the things that makes our time together special is their fascination with Macau Tower. Every time they see a television tower in Beijing, they excitedly shout out “Àomén tǎ” because they associate it with the iconic Macau Tower. Their enthusiasm and love for Macau brings a smile to my face and makes our moments together even more memorable.
I treasure the time I get to spend with my wife and grandchildren, as it allows us to create lasting connections and deepen our family bonds. These moments of togetherness are truly precious and contribute to a sense of love, warmth, and rejuvenation in my life.
OG: Finally, when the opportunity presents itself, do you have a favourite place to travel for vacation, and why?
CB: Over the past 30 years of extensive travel, I have discovered three favorite destinations that I love to visit whenever time permits. Firstly, I always look forward to returning to my hometown to reunite with my parents, brother and to savor my mother’s incredible cooking. To me, her culinary creations represent the epitome of the best Western food in the world.
Secondly, I am drawn to any place that boasts stunning beaches and warm weather. There’s something incredibly relaxing and rejuvenating about basking in the sun and feeling the sand between my toes. Exploring beautiful coastal destinations allows me to unwind and appreciate the natural wonders of our planet.
Lastly, one of my cherished travel destinations is the hometown of my wife, located in the province of Hunan. Visiting her family and my parents-in-law is always a heartwarming experience. I am particularly enthralled by the culinary skills of my father-in-law, whose cooking I consider to be the finest Chinese cuisine in the world.
These three destinations hold a special place in my heart and offer unique experiences that fulfil different aspects of my travel desires. Whether it’s the love and comfort of family, the serenity of beachside retreats, or the flavors of exceptional home cooking, each visit brings me immense joy and enriches my journey.
