Treat yourself！Enjoy our five-star beautiful scenery and food /盡情享受五星級美景與美食
Albert Claeys
Nationality: Belgium
Stay in Kaohsiung: 7 months
Job: Director of Kitchen Operation
Albert Claeys, a director of kitchen operation from Belgium, who has rich experience in the hotel field has stayed in Vietnam for six years, at Nanning in Guangxi for two years, in Hong Kong for six years, and in Shanghai for two years. He has worked in Asia for over twenty years.
As a director of kitchen operation, Albert Claeys is in charge of making schedules and supervising the contents of food and drinks and the qualities of restaurants and bars to make sure of every customer's satisfaction and successful management of the hotel. All the chief cooks and staffs are supervised by him.
Such busy work has left him little time for sight-seeing since he arrived at Kaohsiung. He works over fourteen hours every day; therefore, his life is composed almost entirely of either work or sleep. Fortunately he can see lively Hsinkuang Pier from his office. This is the place that he is most familiar with in Kaohsiung.
Because his mode of thinking differs a little from that of Taiwanese people, Albert Claeys and his Kaohsiung colleagues cooperated only with some difficulty at the beginning. He said that he had to search for ways of adapting and doing his best to pass on his knowledge to them and all but eventually he was successful.
There are different types of restaurants in the hotel, serving Japanese food, Shanghai food, Western-style food, and so on. Albert Claeys emphasizes each restaurant aims to be entirely authentic. He also finds it is not necessary to adjust flavors for citizens in Kaohsiung and dishes from all over the world. He never heard Taiwanese complaining about the flavours. Also, staying authentic appeals to foreign guests who like to find their home foods in Taiwan.
In Kaohsiung, there are many hotels where people can enjoy beautiful and natural sea scenery out in the open air. Albert Claeys suggests that foreigners find their own favorite dishes and enjoy Kaohsiung's five-star scenery and food as much as possible.
柯亞柏
國籍／比利時
在高雄居住／7個月
職業／高雄金典酒店廚藝總監
來自比利時的飯店廚藝總監柯亞柏，飯店經驗相當豐富：六年在越南、兩年在廣西南寧、六年香港、兩年在上海，在亞洲工作已超過二十年的時間。
身為整個飯店的廚藝總監，柯亞柏負責規劃並監督飯店內所有餐廳、酒吧的餐飲內容與品質，確保每一間所屬餐廳都能獲得客人肯定，並且成功經營；由於各餐廳主廚與工作人員均在他的麾下工作，因此他也要負責人員訓練。
這麼忙碌的工作，難怪來到高雄至今，柯亞柏並沒有太多時間到市區逛逛，每天工作超過十四個小時，生活中幾乎就是工作與睡覺，還好從辦公室可以看到新光碼頭，這可能也是他除了飯店之外，對高雄最熟悉的地方了。
由於思考模式不同，柯亞柏最初與本地員工合作起來並不是很容易，他說，還是必須找到調整的方法，無論如何他仍盡可能將自己所知教導給本地同仁，大家都盡力找到對彼此最好的方式。
飯店中有各國風味的餐廳，日本料理、上海菜、西式料理，柯亞柏強調每個餐廳都擁有最道地的口味，然而他也表示並不需要特別針對台灣人的口味做調整，他說，高雄人或台灣人對於各國美食的接受度相當高，幾乎沒有聽過台灣客人對於口味上有所抱怨，當然外國客人也更能適應了。高雄市有許多飯店都可以享受美麗而開放的海景，柯亞柏建議來自國外的朋友可以選一個自己最喜歡的口味與角度，好好享受在高雄的五星級美食與美景。