Christoph, an experienced hotelier driven by genuine dedication to service, prioritizes empathy, the anticipation of guest needs, and delivering memorable experiences above and beyond routine operational tasks. With over 30 years in luxury and lifestyle hotel management and food and beverage leadership, managing hotel openings, extensive renovations, and major resort operations across continents, he has kindly agreed to share his experience in operational excellence, financial growth and consistently providing exceptional guest experiences.
A Belgian national and Hotelschool Hasselt graduate, Christoph began his career with a culinary background as a Michelin Culinary Trainee. He advanced as Executive Chef at InterContinental Jakarta Pondok Indah before moving to InterContinental Kuala Lumpur as Director of Food & Beverage. In 2019 he joined the IHG’s Potential Hotel Manager Program which resulted in his new position as Resort Manager at Intercontinental Bali Resort and later as the resort’s GM. His completion of the IHG Journey to GM Program awarded him with his current position as the General Manager of InterContinental Bandung Dago Pakar in November 2025. His strong operational and management background has enabled him to drive efficiency, improve profitability, and lead teams to achieve strategic goals in diverse international settings, as well as maintain the hotel’s position as the leading, award-winning premium hotel in the region.
I: What comes to mind about Bandung? How is it different from any other city in Indonesia?
C: Compared to most cities in Indonesia, Bandung has a certain calm to it, especially in Dago Pakar, including the climate, landscape, and pace. But at the same time, it is a strong culinary scene. Actually, that balance is what makes Bandung unique compared to any other city in the country. Everything is here, all convenient, and what’s not to like about Bandung!
I: How do you retain your guests? Could you share the strategies and success stories?
C: For me, retention starts with consistency, which is always key. I strongly believe guests will come back when they know what to expect. Secondly, recognition such as remembering preferences, attention to details, and recording them for future visits. For example, in dining and service the simple act of taking returning guests’ coffee orders delivers a strong connection and personalization that will eventually build loyalty.
I: How do you see the hospitality business climate in the region with the global economic and environmental issues happening? And how to compete or adapt to those conditions?
C: It is definitely a complex issue, as guests are more careful with their spending and have slightly higher expectations. I do believe that while it used to be a dream to a lot of people, luxury has become the norm and is becoming more accessible.
To operate in the framework of sustainability, the key is to stay focused on the basics. Deliver the real value, not just the price, be efficient but don’t compromise the guest experience, and sustainability needs to be practical and persistent, not just a buzzword in our minds. I think any hotel that sticks to this plan and is relevant will continue to perform.
I: Do you have any messages or tips for our readers?
C: I think the general rule in my life is to keep things simple. Basics still matter most! Be present and pay attention to detail, take care of the people around you! Visiting places in Bandung, it’s about slowing down, enjoying the moment. Forget the ‘been there done that’ mentality and try to live in the moment. Bandung is a fantastic destination with all its experiences, and it offers a perfect blend of nature, culture, and relaxation.
Trends change, markets shift, but genuine care and simple, thoughtful experiences will always be relevant. Never underestimate the small gestures, they are often the ones people remember the most and become memorable thoughts.
