Unleashes the potential through strategic leadership

(Written by Mike G. Mangilit, Training Manager of Edsa Shangri-La, Manila)
In Shangri-La, there are two enhancement programs for our staff to be well-equipped. They are Emerging Leadership Program (ELP) and  Strategic Leadership Program (SLP).
ELP is a program that is developed specifically for new managers. They are the ones who are in a leadership position for the first time and may not have the skills and knowledge to lead teams. SLP is focused on senior managers –starting from the General Managers through the Executive Committees and the Assistant Directors etc.  Here the focus is on their leadership style, business acumen, unleashing the potential of others and problem solving, among other things.  It is with the objective of grooming leaders who are capable of representing and demonstrating the Shangri-La leadership competencies.

Last Aug 10-11, we conducted the Phase 2 of the anticipated batch 1 of the Strategic Leadership Program for our senior managers in Edsa Shangri-La, Manila. It’s the first of 2 batches to be conducted in Edsa Shangri-La, with supervision by our Area Director of Learning & Development – Ms. Ana Dobreva.  A total of 15 participants attended this 2-day class, taking away learning to better improve their leadership styles and create their own personal branding.  As senior managers it’s a great feeling of having this specialized program for our continuous career growth.  This brings out our entrepreneurial side and improves collaboration with other senior managers with the pre and post work we had to do.  It’s fun learning with your colleagues and I guess the others will also be wanting to experience this in future batches.

Cooking under the Mauritian Sun

Michelin-rated star Chef in Shangri-La – Filippo Abisso


“Are you going to ask me what my favorite dish is?” Filippo Abisso grins. “I don’t know how anyone can answer that question.” The newly appointed Executive Chef comes across as modest right from the start, playfully avoiding any notions of grandeur. Yet the Sicilian chef has a formidable resumé: 24 years of international experience, including two-star Michelin restaurants.

Essentially trading one island for another, Abisso left Shangri-La’s Villingili Resort & Spa in the Maldives, and arrived in Mauritius in May 2016. “It’s easy, isn’t it, to move from one paradise to another – a better one, even!

Abisso is responsible for the hotel’s overall culinary direction and production. “Executive” implies a degree of mastery, expertise in each of the different cuisines offered at the Shangri-La. Yet he typically shies away from the notion. “Well, every restaurant has a specialist. I just coordinate and supervise.”


“What do you feel after relocation?”

Q: How your experience at Maldives helps you perform your current role?

A: Definitely the experience at Shangri-La’s Villingili Resort & Spa, Maldives, helped me adapt faster to the Island environment especially the challenges with suppliers and manpower.


Q: What are the differences between working as a chef in the 2 resorts?

A: In Shangri-La’s Le Touessrok Resort & Spa, Mauritius, there are more variety of option in terms of products and there are more fresh ingredients available on the island compared to Shangri-La’s Villingili Resort & Spa, Maldives. Also in Mauritius, we not only focus on international customers but we also do several Food&Beverage promotions to attract the local community, which makes a difference from Maldives, where all customers are international tourists.


Q: What is the most rewarding moment in your career with Shangri-La thus far?

A: I feel always rewarded to hear positive feedback personally from our guests and to see good comments about their dining experiences.