For the past few years, the Grand Hyatt hotel in Singapore (GHS) has become a local trailblazer in terms of providing sustainable dining options - and a launch pad for major global plant-based brands in the city-state (like Beyond Meat and JUST Inc.).
Each of the hotel’s restaurant offers 100% plant-based options, and in some cases, they are outselling
their meat-centric dishes.
These efforts were driven by Jerome Pagnier
, the hotel’s F&B director & his team. Jerome is now moving back to Europe, handing over to Sebastian Kern
, who has been with GHS for many years.
I asked Jerome and Sebastian to share some thoughts on their journey so far and plans ahead.
FFN: What do you think is an impact of your initiatives at GHS for Singapore’s and the region’s F&B market?
Jerome: As pioneers of the plant-based proteins in the city, I believe we helped to push the market to a tipping point. The demand for alternative proteins will definitely continue growing in the region and Singapore is at the heart of it.
Sebastian: Running the greenest and most sustainable F&B operations in Singapore has been our strategic priority and goal. GHS management is very supportive of new ideas and allowing us to try out these new initiatives. We see increased interest in what we are doing from other Hyatt group properties as well.
FFN: What does the future hold for you both and GHS?
Jerome: At GHS we laid the foundation of what I like to call “Thriveable Business Model”. It is now in Sebastian’s hands. He truly understands and embraces the sustainability vision. I’m confident that he will be successful as my successor. And I am planning to get myself involved in the European plant-based movement.
Sebastian: I look forward to further expand our strive towards a sustainable business model with environmental stewardship, social responsibility and economic prosperity. I need to thank Jerome for being such an amazing mentor and role model.
FFN: Thanks and good luck to both of you!