Ms. Kijkanakorn

Anchalika Kijkanakorn

Managing Director

Akaryn Hospitality Management Services (AHMS)

Akaryn Hospitality Management Services (AHMS) As owner and operator of two hugely successful luxury resorts in Thailand, leading Thai businesswoman, Anchalika Kijkanakorn, has fulfilled the first part of her dream of building an intimate retreat concept in her homeland.

The dreams continue in 2011 with the expansion of the Akaryn Hospitality Management Services (AHMS) which will bring Ms. Kijkanakorn’s unique outlook towards resort management in Asia to a wider audience as the group embarks on a strategic expansion.

After distinguished academic and business management careers in the United States and Europe, Ms. Kijkanakorn’s passion for Asia and specifically Thailand saw her return “home) in 2003 to transform a family beachfront holiday villa into the award-winning Aleenta Resort and Spa Hua Hin-Pranburi, opening in 2005.

The resort was quickly recognized for its superb individualism and style and was voted one of the world’s best resorts by legendary Conde Nast Traveler US magazine during its first year of operations.

Enthused by her success and encouraged by her peers to further expand the Aleenta concept, Ms. Kijkanakorn launched the Aleenta Resort and Spa Phuket-Phang Nga on pristine Natai Beach in 2006, which was voted into the top 10 A List by Luxury Travel magazine.

Ms. Kijkanakorn believes now is the time for her management company to expand the brand with the launch of two sister brands under the AHMS umbrella – akyra and Akaryn. Both of these brands will open their first resort on the idyllic island resort of Koh Samui this year.

Ms. Kijkanakorn’s gift for launching and developing companies and dynamic business acumen stems from both her international education - she holds a BA in Marketing from University of Texas and an MBA in International Business from the University of South Carolina – and from her diverse career.

She has held various leadership roles specializing in audit, consulting, mergers and acquisitions, and financial control, managing teams across Asia, Europe and the Unites States. The first eight years of her illustrious career were spent with global financial giants GE Capital Financial Services in London, England, before moving to Cologne, Germany to take up a key role for Honeywell Home and Building Control Services.

The busy mother of two young children has however found time to launch the Pure Blue Foundation - a charity close to her heart - dedicated to rebuilding damaged reef ecosystems in Phuket’s Phang Nga area, following her proclamation the natural environment will be safeguarded wherever AHMS are built or operated

A keen linguist, Ms. Kijkanakorn speaks fluent Thai, English, conversational French and basic Cantonese. This linguistic knowledge has undoubtedly contributed to one of the many reasons she has been elected for her second term onto the board of directors of Small Luxury Hotels of the World, a prestigious international organization with membership spanning over 400 privately owned luxury hotels across the world.

Ms. Kijkanakorn can be contacted at 66-2-514-8112 or anchalika@ahmshotels.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.