After two years of limited activity and movement due to the Covid-19 pandemic, people are raring to go out, travel and just basically have a good time with family and friends. Now that most of the country is under Alert Level 1, the hotel industry has opened its doors to staycations, events with limited number of guests and unforgettable dining experiences.
One hotel that is happily welcoming back visitors is Okada Manila. Touted as Manila’s grand icon, the 42-hectare hotel is known for its top tier facilities and services. As a premier destination for hospitality and entertainment with a prestigious 5-star award from Forbes Travel Guide, the integrated resort has 993 exceptional accommodations ranging from 60 square meter deluxe rooms to 1,400 square meter villas complemented by amenities such as the one-of-a-kind Cove Manila nightclub and indoor beach club; a range of event venues for all types of celebration, a plethora of dining options, an expansive spa, the Retail Boulevard, and the world’s largest multicolor dancing musical fountain.
The Restaurants at Okada Manila serve up traditional classics alongside innovative culinary creations, offering guests a world of flavors ranging from zesty Asian fare to the flavorful European and intercontinental cuisines.
The man who will make sure that guests at Okada Manila will enjoy only the best food is Chef Andreas I. Balla, the Vice President for Food and Beverage. Balla could be described as a “balikbayan” as he has worked in the Philippines before. He was tapped back in September 2015 to serve as the Director of Culinary during Okada’s pre-opening phase. He stayed in that post for four years before he moved to another hotel in Vietnam where he worked from September 2019 to March 2021. And in the midst of the Covid-19 pandemic, Balla again found himself back in Philippine shores to continue his work in Okada.
Academic career
Before his foray into the culinary field, Balla initially wanted to pursue an academic career. He related that it was pure coincidence that he got into culinary. He started working as an extra in a bar as a bartender during weekends just to earn extra money.
“And then I was asked to help out in the service side, which I did and after that I helped out in the kitchen and that was how I started and I really loved what I was doing. It was a very special thing so I worked in some small restaurants not far from where I was from,” he related.
He started his culinary career in one of the most prestigious hotels in Munich, Hotel Kempinski. The plan was to undergo internship for a few months and those three months became two years. After years of working in Germany and Sweden, Balla found the opportunity to move to Asia, specifically the Philippines, back in November 2004 where he worked as Sous Chef at the Hotel Mandarin Oriental. He worked there until January 2006.
“You asked me how I ended up in the Philippines. I still ask myself that question,” Balla said with a laugh.
“From what I recall, it was 20 years ago when I received a call from a head-hunter who said that Mandarin Oriental was looking for a sous chef and I, who was still quite young, who has never been to Asia, has never been outside of Europe, said I should try this, So I did,” he recalled.
Adapting to a Life in Asia
He added that he knew very little about the Philippines and admitted that he was culture shocked when he first arrived in the country. At that time, the Internet was just at its infancy and he had no way of researching about the Philippines.
“When I rode from the airport going to the hotel, I did not know what route the driver was taking. I was surprised to see the disparity in the living conditions from one side of Manila to the other, and that’s something that was entirely new to me. And when I arrived in Makati, and it was a completely different world. I was never aware that it can be rough in some places. So, I had to gradually learn to adapt to living in Manila, know more about the local culture and the working environment,” he said.
According to Balla, working in Michelin star kitchens and restaurants was a real challenge. There were moments of frustration that involved some screaming and cursing. Amidst all the chaos, there he was trying to prove his mettle. That, however, was a bad move.
“After two weeks of working, the Human Resources office called me and asked if I liked working in the Philippines. I said yes, of course. Then I was told that if I wanted to continue working in the country, I would have to change my ways because I was just too pushy, rough, direct and the screaming had to stop. That doesn’t work in all kitchens,” Balla said.
“That was really an eye opener for me. The longer I stayed here, it became easier for me to learn all these small things that you don’t even have a clue about. It took a while but I managed. I came through and I worked there at Mandarin for two years before I went back to Germany,” he added.
Pandemic appointment
In the midst of the Covid-19 pandemic, Balla received a call from Okada, asking him if he would like to return to the Philippines as Vice President for Food and Beverage.
“To be honest, I did not hesitate. First of all, it would be a challenge for me. Even though it was similar to what I was doing before, it comes with new areas of responsibility and I said yes, ‘why not’ because I love new challenges.” he said.
He returned to the Philippines on the day the country observed the first anniversary of the Covid-19 lockdown. He now manages roughly 1,000 staff and relies a great deal on his managers.
“Something I have learned throughout the years is to delegate work. It is impossible to do everything by yourself. You have to trust your subordinates and you have to be able to delegate and trust. That’s the only way,” he said.
When asked if he enjoyed the management side or the culinary side of his job, Balla said that it’s an equal balance of both worlds. He stressed though he enjoyed cooking, the reason why he became a chef in the first place.
“What I am doing now is on top of being a chef. I have been in the business for the past 20 years and 15 years in the casino resort business. I have worked with a lot of luxury brands and I have gathered knowledge not only in cooking but I am also involved in the development of concepts and what not,” he said.
“So I am trying to change. I know it is not going to happen overnight. You have to be patient and take baby steps and at the same time, you cannot push people too hard. The people here have been through two years of real hardship so now slowly, making a little bit of change. You cannot pick the fruits the next day right? You have to be patient in order to make change,” he added.
Special time
Now, Balla said, is a special time because it is like the reopening of Okada. The management team is currently in the process of activating “a lot of areas that have been asleep for a very long time, opening up new restaurants.” Okada will also be opening new areas like The Executive Lounge.
“Hopefully, this is it. We are moving in the right direction and we have come to the fact that the situation has tapered off and majority have been vaccinated and more and more countries are starting to accept the fact that we have to adapt to the situation and impose the needed safeguards to continue on. Hopefully, it stays that way,” he said.
As for his management style, Balla described it in three words – collaborative, participatory and engaging. He allows his staff to participate because he does not know everything that is happening in every corner of the hotel.
“I try to listen to my team and the same with the cooking staff. Who am I to tell them how to cook adobo? Or a Korean chef? I cannot say. This is not my palate and I have to trust them and that is why we hired them because of their expertise. So I am part of the decision making process. I have to make the ultimate decision but at the end of the day I always consult my team,” he said.
“Regardless of position, you can always learn something from anyone. You can pick up stuff from a junior. It is a constant learning process as well,” he added.
A typical day for Balla starts between 6 to 6:30 in the morning where he can have an hour or two of “me time” when the office is still dark. He goes through the emails that he did not finish the previous day before and to just focus for the tasks ahead.
“On a property like this, no day is like the other day. There is always something new coming up and it make the day exciting. People start dropping into the office at 8 am and questions start to come in and continuously, meetings, emails and walking around the property, making sure that all is well in the outlets, kitchens, in the restaurants,” Balla said.
Full steam ahead
Okada Manila is ready to go full steam ahead, Balla said. The Restaurants at Okada Manila that are now open to receive customers are the Medley Buffet, the center of local and international gastronomy with a banquet of local and international cuisines ranging from Chinese to Indian, Japanese, Korean and Italian fare that is served every day; the newly opened Red Spice which specializes in Cantonese and other Chinese cuisines; Goryeo, which offers an authentic Korean barbecue experience; Kiapo, a go-to place for well-loved Filipino staples; and the Lobby Lounge.
Soon to reopen is Enbu, which offers traditional Japanese grill and classic Japanese dishes and La Piazza, known for its wide culinary landscape of delectable Italian fare. Guests can also look forward to the opening of their brand new concept in late second quarter of 2022–Sinag. Sinag is a beautiful Filipino themed restaurant that will offer traditional and well-loved Filipino dishes. Sinag will cater to checked-in guests staying at the Coral Wing for breakfast and offer an ala carte menu for lunch and dinner.
“You can tell that Filipinos miss going out in the past two years. They want to do something and have a semblance of normalcy. They want to go away for a staycation. They want to jump into the pool and enjoy good food with friends like it was before,” Balla noted.
Balla stressed there is something in Okada for everyone. “At Okada, guests can create great stories – a place to celebrate milestone occasions, have memorable stays, savour a world of flavors by dining at our various restaurants; appreciate the quality service complemented with Okada Manila’s signature renowned blend of Japanese hospitality and Filipino warmth; and overall, an enjoyable place for the entire family where the customer experience is always extraordinary,” Balla concluded.
Image credits: Nonie Reyes