All aspiring luxury hotel professionals can use an extra career tip once in a while. This book (Volume I) is a compilation of hands-on experiences and real-life scenarios that I have accumulated from my work as a professional in the luxury hospitality industry in Europe, the United States, Japan, Singapore, China, and the Caribbean. Volume II to follow since London and India.
This book focuses on the most important issues that everyone, from Apprentice to General Managers, face today. All the examples and scenarios provide helpful real-time suggestions and recommendations regarding the important factors that can lead to a successful career in the industries for luxury hospitality, tourism and gastronomy.
Who Should Read this Book?
This book offers not only career advice and is a grab bag of topics, thoughts and help for all hotel, resort, restaurant, catering, gastronomy and service professionals, regardless of age and rank, but also aims at general readers that like to see this business from the other side and are curious about how this business works. It provides an arsenal of tips, guidance, examples, and short stories of what should, can, and should not be done throughout a person’s career in the hospitality industry.
Targeted Age Group:: 14-45
What Inspired You to Write Your Book?
Taking a short break halfway through my career, I decided to partially chronicle my professional experiences and share my knowledge with others, who I hope can benefit from it for generations to come.
The book is categorized by chapters that discuss a topic, provide a down to earth career tip, and build up as the examples progress. The beginning chapters represent the early stages in one’s career while the progressive and latter parts are useful for managers of today or aspiring professionals in the making.
Either way, the book can be read from front to back or back to front. Intended as a life-long keeper, I sincerely hope that many people can benefit from it and help the luxury hotel industry to return to its famed and trustworthy origins.
How Did You Come up With Your Characters?
nonfiction
Book Sample
On an assignment to London, I decided to patronize a bar, not a typical bar, but a very old London-looking one. It was a place with heavy leather furniture, aged brass bolts, a dusty décor, and a bartender, at an age that seemed appropriate with the bar’s interior. I am sure that if I would have asked the gentleman for a cosmopolitan, he would have politely obliged; but instead, I asked him for his signature drink.
“A Bloody Mary it is!” he said.
Now it was 7 PM, and a Bloody Mary is not necessarily an evening drink. However, being young and respectful, I said, “Yes, please” (Actually, I had drunk many over my lifetime, but was never was too fond of them).
Then it came. My gums were ready for that sour tomato, lemon, and pepper experience.
My first sip ended in dismay. It was unbelievable! The taste, texture, and concoction of the drink were beyond belief. I had never had something so common that tasted so exquisite and beautiful. My mouth was shocked and so was my hotelier’s expert ego.
I took the courage to ask the gentleman, easily 30-35 years older than I was, about the drink, and I expressed my absolute enjoyment of it. A bartender, who I had grossly underestimated mere moments ago, had just become my hero.

His bushy, salt and pepper eyebrows rose with joy and he said, “It is in the tomato juice, not the liquor. You can use fine vodka or gin, but the tomatoes are the secret ingredient.”
Now, pretty much everyone in the world, with the exception of a very few, was using tomato juice from the can — but he was not. Instead, on top of his normal work schedule, every day before work, he would stop by the local market and hand pick the best tomatoes for his Bloody Mary. Then, he would gently extract the juice and chill just enough to last for his shift.
To date, this gentleman remains close to my heart as an example of true craftsmanship and professional heroism.
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