Editorial Board   Guest Author

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 May 2019...

Eco-Friendly Practices: Corporate Social Responsibility

The hotel industry has undertaken a long-term effort to build more responsible and socially conscious businesses. What began with small efforts to reduce waste - such as paperless checkouts and refillable soap dispensers - has evolved into an international movement toward implementing sustainable development practices. In addition to establishing themselves as good corporate citizens, adopting eco-friendly practices is sound business for hotels. According to a recent report from Deloitte, 95% of business travelers believe the hotel industry should be undertaking “green” initiatives, and Millennials are twice as likely to support brands with strong management of environmental and social issues. Given these conclusions, hotels are continuing to innovate in the areas of environmental sustainability. For example, one leading hotel chain has designed special elevators that collect kinetic energy from the moving lift and in the process, they have reduced their energy consumption by 50%  over conventional elevators. Also, they installed an advanced air conditioning system which employs a magnetic mechanical system that makes them more energy efficient. Other hotels are installing Intelligent Building Systems which monitor and control temperatures in rooms, common areas and swimming pools, as well as ventilation and cold water systems. Some hotels are installing Electric Vehicle charging stations, planting rooftop gardens, implementing stringent recycling programs, and insisting on the use of biodegradable materials. Another trend is the creation of Green Teams within a hotel's operation that are tasked to implement earth-friendly practices and manage budgets for green projects. Some hotels have even gone so far as to curtail or eliminate room service, believing that keeping the kitchen open 24/7 isn't terribly sustainable. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.