Appointments & Promotions

Regent Hotels Group Welcomes Venessa Koo as SVP of Development and Technical Services

TAIPEI, TW. July 3, 2017 – Regent Hotels Group is delighted to welcome the return of Venessa Koo, a Regent alumni. In the mid-1990s, Koo was the Marketing Manager of Regent Taipei. Having enjoyed extraordinary career success, she is re-joining the group as Senior Vice President of Development and Technical Services. She will be leading the global expansion of the group’s three distinct brands: the legendary and luxurious Regent Hotels, the cultural and deluxe Silks Hotels, and the contemporary and intimate Just Sleep Hotels.

Koo returns to Regent with substantial experience in hotel development, marketing, advisory, and business management. Most recently, she was with AccorHotels as the Vice President of Development - Southeast & Northeast Asia. For the past decade, she has been instrumental in the brand’s Southeast Asia development and led its exceptional growth in the region across more than 10 brands including Sofitel.

Commenting on this most recent appointment, Steven Pan, Chairman of Regent Hotels Group said, “It feels like a wonderful destiny to welcome Venessa back to the group. With her valuable experience, coupled with her outstanding professionalism, entrepreneurship, strategic vision, and innate understanding of the Regent experience, Venessa will be delivering the brand promise as she fulfils the important role in leading our group’s vigorous expansion plans.”

“I am looking forward to returning to Regent – a true pioneer in our industry. I am honored to have this opportunity to spearhead the development of the company that I have such great respect for. We are excited for Regent to return to gateway cities such as Jakarta, which will be another great display of the mixed-use lifestyle development platform, and to open in Harbin and new destinations. The Silks Hotels and Just Sleep Hotels brands are also poised for tremendous growth internationally,” said Koo.

About Regent Hotels Group

Regent Hotels Group, Asia’s leading luxury hospitality brand, encompasses 17 hotels, resorts and residences in 6 countries across the Regent Hotels & Resorts, Silks Place and Just Sleep brands; the group also runs eight standalone award-winning restaurants. The Regent experience combines Eastern simplicity and Western elegance melded with gracious and intuitive service, luxurious amenities and traditional hospitality. Regent Hotels currently operates in select locations around the world including Beijing, Berlin, Chongqing, Montenegro, Singapore and Taipei. Silks Hotels runs four hotels across Taiwan. Just Sleep Hotels has seven hotels in Taiwan. Regent Hotels Group also has further properties opening in Harbin, Jakarta, Kaohsiung and in other gateway cities and new resort destinations.

Blake Bellucci
Account Executive
212.228.2557 direct

Coming Up In The August Online Hotel Business Review

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.