Mr. Ohri

Deepak Ohri

Chief Executive Officer

lebua Hotels & Resorts

Deepak Ohri is the Chief Executive Officer of lebua Hotels & Resorts, an international luxury hospitality company. With a collection of 5-Star hotels and fine restaurants in Thailand, New Zealand and India, Mr. Ohri is now focusing on expanding the lebua brand globally.

Joining the organization as its first employee, Mr. Ohri created Bangkok’s best culinary destination – The Dome at lebua in 2004. The Dome houses a collection of stunningly beautiful restaurants & Bars such as Sirocco, Mezzaluna, Breeze, Distil and Sky Bar which are of international culinary acclaim and have won countless awards.

After the success of The Dome, Mr. Ohri rechristened the Meritus hotel as lebua, an all-suite luxury hotel in 2006. Then, he launched lebua Hotels and Resorts as a luxury hotel chain that includes exclusive properties in Thailand, an ultra-luxury lodge in New Zealand and India. He launched a new level of luxury hotel, Tower Club at lebua in 2008. The suites are located on the top floors (51st to 59th) featuring exclusive privileges; such as complimentary soft drinks and high speed Internet, Acca Kappa amenities as well as access to Tower Club Lounge.

With Mr Ohri’s leadership, lebua & The Dome have won over 60 world awards including Wolrd’s Leading All-Suite Hotel Award by World Travel Award, Signautre Luxury Hotel’s Award by The Hospitality Asia Platinum Awards (HAPA), Top 25 Luxury Hotels in Thailand by TripAdvisor, Overall Best Hotel in Asia by CNBC and Business Asia and Restaurant of the Year by The Hospitality Asia Platinum Awards 2011-2013.

Drawing on a career that includes operational and executive roles with companies such as Kempinski and Taj Hotels, Mr. Ohri has many years of experience in the international hospitality industry and brings an entrepreneur’s innovative spirit to his role as CEO.

His professionalism has repeatedly earned him recognition as one of the leaders in the hospitality industry. Mr. Ohri’s ongoing admiration has led him to be honored with many industry awards from prestigious organizations worldwide.

Mr. Ohri can be contacted at 66-2624-9999 or khanut@lebua.com

Coming Up In The May Online Hotel Business Review




Feature Focus
Eco-Friendly Practices: The Value of Sustainability
The hotel industry continues to make remarkable progress in implementing sustainability policies and procedures in their properties throughout the world. As a result, they continue to reap the benefits of increased profitability, enhanced guest experiences, and improved community relations. In addition, as industry standards are codified and adopted worldwide, hotels can now compare how their operations measure up against their competitors in terms of sustainable practices and accomplishments. This capacity to publicly compare and contrast is spurring competition and driving innovation as hotels do not wish to be left behind in this area. Water management and conservation is still a primary issue as population growth, urbanization, pollution and wasteful consumption patterns place increasing demands on freshwater supply. Water recycling; installing low-flow fixtures; using digital sensors to control water usage; and even harvesting rainwater are just a few things that some hotels are doing to preserve this precious resource. Waste management is another major concern. Through policies of reduce, reuse and recycle, some hotels are implementing “zero-waste” programs with the goal of substantially reducing their landfill waste which produces carbon dioxide and methane gases. Other hotels have established comprehensive training programs that reinforce the value of sustainability. There is employee engagement through posters and quizzes, and even contests are held to increase innovation, sensitivity and environmental awareness. Some hotels are also monitoring a guest’s energy usage and rewarding those who consumed less energy with gifts and incentives. The May issue of the Hotel Business Review will document how some hotels are integrating eco-friendly practices into their operations and how they and the environment are benefiting from them.