- 3 months ago
A new chapter begins at one of Cebu’s premier destinations.
Join us as we go live with Anders Hallden, the newly appointed General Manager of Jpark Island Resort and Waterpark.
What vision does he bring to the resort? What changes can guests and industry partners expect? And how does he see Cebu’s tourism landscape evolving this year?
Catch the conversation as we talk leadership, hospitality, and what’s next for one of the country’s most recognized island resorts.
📍 Tune in LIVE on Beyond the Headlines
Join us as we go live with Anders Hallden, the newly appointed General Manager of Jpark Island Resort and Waterpark.
What vision does he bring to the resort? What changes can guests and industry partners expect? And how does he see Cebu’s tourism landscape evolving this year?
Catch the conversation as we talk leadership, hospitality, and what’s next for one of the country’s most recognized island resorts.
📍 Tune in LIVE on Beyond the Headlines
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LifestyleTranscript
04:31Good afternoon and welcome to Beyond the Headlines.
04:34We're here at Gallo Grill and Bar.
04:37I'm DJ Moises.
04:38It's always interesting when someone who has seen the world chooses to come back to Cebu.
05:14Our guest today.
05:15The Headlines, the Vice President of the Headlines, the Vice President for Operations and General Manager of J-Park Island
05:21Resort and Waterpark, Anders Halden.
05:25Hi, thank you.
05:26Hi, thank you.
05:26Good afternoon, Anders.
05:28Welcome to the show.
05:29Oh, thank you very much.
05:30It's a pleasure being here.
05:31And welcome back to Cebu.
05:34It's good to be back.
05:35I've been missing it.
05:36Yes, maybe you have a good day.
05:37Yes, maybe you have some friends you would like to greet.
05:39Yes, my shout out is to all friends and fans of J-Park.
05:43I'm looking forward to welcoming you here back again.
05:46And always look out for me and we can have a chat.
05:50And a special shout out for my wife, Rose Marie, my son, Odin, and my daughter, Freya.
05:56So, you've lived and worked across Europe, across Asia.
06:04What does home mean to you?
06:08Home means a place where I feel welcomed, where I feel comfortable, where my family is.
06:17Home can be in many places, but as long as I have my family, I'm all right.
06:21And I think we've talked about this before the start of the show, but does Cebu feel like home?
06:27Yes, it's my home.
06:28It's my go-to place, so to say.
06:31This is where I have my house.
06:32This is where my family is based.
06:34And this is the place I always return to.
06:37And what makes Cebu and the Philippines in general different from the places that you've worked?
06:46I would say it's the people.
06:47You have the warmth.
06:49You have the smile.
06:50You have the hospitality.
06:51It's something that you can't teach.
06:53It comes from within.
06:54And that's Philippines for me.
06:56And speaking of hospitality, yes, that's a common observation.
07:01Whenever people outside the Philippines would visit the country, that's among the things that they notice.
07:08But you're not an exception because I think you've known Cebu and the Philippines for quite some time.
07:13Where do you think our hospitality in the Philippines is coming from?
07:18No, I think it's the way you are raised and you grew up with a family and the importance of
07:23unity together.
07:25I always feel extremely welcome when I visit any home, friends and family, wherever I am in the Philippines.
07:32It's just natural.
07:34As I said, you can't teach it.
07:35It just comes.
07:37And you've mentioned family.
07:39And yes, hospitality can be also traced to how Filipinos grow up in our respective homes.
07:45But aside from hospitality, what are also the innate traits that Filipinos have from your observation that also is becoming
07:53an advantage in the hospitality space?
07:56Obviously, in and around the world, English is the leading language and you have a massive advantage having English as
08:03your second language.
08:05If you look across Asia, it's where usually they lack.
08:10But Filipinos take command.
08:12And you've mentioned that family is also in Cebu and in the Philippines.
08:19Are there any particular Filipino personality that you now have with you that you find useful in the job that
08:30you have in the industry?
08:32Yeah, I hope I took away on, took a part of the welcoming part.
08:38You have already joined the hospitality bandwagon, not just as an industry, but also as a trade.
08:45Yeah, and I will always pull back on that because that's my business of choice.
08:49And I've been in it now since I was 18 years old.
08:52So it's very easy.
08:54Everything I do is reflecting back on hospitality and the industry.
08:57It's very hard to stop.
08:58And based on our research, we found out that you're also a chef and that's your expertise as well.
09:08So now that you are the vice president and GM of a property like this, but do you still find
09:13your way into the kitchen and tasting some of the sauce?
09:17Yeah, I like to put my fingers in the soups.
09:19No, but actually when I stopped, I started to work in the kitchen in 1989 and I stopped in the
09:25kitchen in 2009 when I was in Shanghai for the World Expo 2010.
09:29In the beginning, it was very, very difficult to stay away from the kitchen.
09:33Extremely hard, but I must give the chef a chance and have his own territory.
09:37But yes, it happens and I'm sneaking by and have a taste.
09:42So now this is not just the kitchen at work, but the kitchen at home.
09:49When was the last time you cooked a Filipino dish yourself?
09:56A Filipino dish myself?
09:59That's a very, very long time ago.
10:00Because my wife usually do the Filipino food at home, which is Mosteron, and I do all the other things
10:08around the world.
10:09But is there any particular, I'm receiving it.
10:12My favorite Filipino dish, I would say Kinilao.
10:15Ah, do you know how to make one now?
10:17I have done one, but it's a long time ago.
10:19I would probably need to sneak in a recipe, but it wouldn't be a problem to make.
10:23So now in the intro, our viewers have already acquainted that you've worked in Sweden, in China, in Vietnam, Thailand,
10:33and in the Philippines, and even on cruise ships operating from America and Australia.
10:40So among your experiences working with different people in different countries, what cultural differences or the context of differences that
10:53now taught you as a global leader?
10:58Yeah, I can mention, when I actually came from Europe to work in Asia for the first time, I had
11:03a lot of problems with adjusting.
11:06Coming from the kitchen, I was working in London at the time, and I came down to China, it was
11:13actually.
11:14And the difference in Europe, it's a much, much harsher environment in the kitchen.
11:21More straightforward?
11:21Yeah, yeah, yeah, it's straightforward, it's loud, it's not all the time that pleasant, but in the end of the
11:30day, when I came to China, I learned about face value, and it put me in a little bit of
11:37trouble in the beginning, but I learned, I adjusted, and now I'm all within it.
11:42There's a different way to approach different issues.
11:45And you started in Sweden?
11:47Yes, 1989.
11:49And what practice, or trait, or method, or how you call it, that you still practice now, that you learned
12:00in Sweden?
12:01Being time-bound.
12:03I think we need more elaboration of that.
12:10No, no, time is precious.
12:12In the beginning, I find Asia is a little bit more relaxed when it comes to being on time, but
12:17it's something that I emphasize on every place that I come to, and I find very, very important.
12:22And in Asia, although you've mentioned this also a little bit earlier, the service is often described as warm.
12:33Correct me if I'm wrong.
12:35And then in Europe, it's also often described as efficient.
12:39Yes.
12:40So now that you are in Cebu, in the Philippines, and in Asia, how do you balance all this in
12:47a resort setting such as J Park?
12:50Yeah, I mean, it has its challenges.
12:52Yes, but it's easier here in Asia because you have a larger amount of employees working for you, while in
12:58Europe, you have no choice but to be efficient because of actually the costs of hiring people versus here.
13:06But nevertheless, efficiency is the key to success because we need to dedication.
13:12People need to know what they are supposed to do on a daily basis.
13:15And then if people would tell you, and this is in the hospitality industry in general, so if someone will
13:23tell you that Cebu as a destination deserves global attention, what would you tell them?
13:30No, I would explain for them that it's a place that has a little bit of everything.
13:35The only thing that you maybe not have is ski slopes, but everything else is here.
13:41You have the hospitality, you have the waterfall, you have the mountains, you have the water, you have everything.
13:47It's just a very, very unique place.
13:50And this is not the first time that you led a team of Filipinos.
13:55So, are there also Filipino approach or traits that you now also bring with you as a leader?
14:06Yeah, I try to smile a lot.
14:07Lots more.
14:08No, I've been fortunate enough.
14:10Everywhere I work in Asia, I always try to hire a few Filipinos to work with me.
14:16And also on the cruise ship, we were between 350 and 550 Filipinos on board.
14:22So, I always had a very strong connection.
14:24It's very true.
14:25So, now, whether it's at work or off work, what does a perfect day look like for you?
14:33Let's start at work.
14:35Oh, I start at work.
14:36You start at 7 a.m. with a coffee in the Yade lunch.
14:40And then I do my rounds, talking with all our team members that I come across along the way, meeting
14:47and greeting with guests, having my first meeting, executing all the function and happenings for the day, and then round
14:56it up with a nice dinner in our Coral restaurant.
14:59That's a perfect day at work.
15:00And if you're not working, how does your day typically look like?
15:05Oh, I sleep in.
15:07I like to sleep, so I sleep in a little bit.
15:10But then usually me and my family, we go and have lunch somewhere, followed by that I'm cooking dinner at
15:17home.
15:17I always cook dinner when I'm off work.
15:20So, you've worked previously with another hotel in Cebu, and now you're also leading J Park.
15:28What excites you about the tourism picture in the Philippines?
15:35So, this is now Philippines in general.
15:38Yeah, I mean, you have a lot of room to grow, and I think we will see this over the
15:43next couple of years.
15:44The Filipino market will just increase and increase more and more, because you have a welcoming nature.
15:52And there are so many places that haven't been seen yet.
15:56Such as?
15:57Yeah, if you look in Cebu, I mean, you just look around Cebu, all the beaches, everything.
16:02They are empty compared with other destinations.
16:04And there is a lot of people that will come in and realize this, because they want to get away
16:09from the mass tourism
16:11and find what you call it in Swedish, it's called Smoltronstelle, which is your place.
16:19And how do you think, can we evolve, whether as a property like J Park, or whether as a destination,
16:29so that we would consistently meet international expectations?
16:36Oh, yes, of course.
16:36We're always looking for ways to enhance and improve and make everything better.
16:42It's just about your dedication and what you want out from it yourself.
16:46But I can see a very, very bright future for J Park, Cebu, and Filipina Sahul.
16:51And now let's talk about among the things that are closest to you, and that's food.
16:57But this time, more focus on the Filipino food.
17:02So the first time you were in the Philippines, what was your first impression of the Filipino cuisine?
17:10Yeah, in the beginning, I wasn't really sure what Filipino cuisine was.
17:14It's very easy to say what Thai food, the Japanese food is, while you have to think a little bit
17:22when I heard Filipino food, what could it be?
17:24And then I was introduced to adobo and so forth.
17:27But then, of course, one of my other favorites that is on our table, every big celebration.
17:33I know.
17:34Or any excuse to have a celebration, and that's, of course, the election.
17:39Correct.
17:40And that is just superb.
17:41It's wonderful.
17:42So you've mentioned that there are certain distinct attributes when we talk about Japanese food or Thai food, for example.
17:52But specifically for Filipino food, what do you think is that ingredient, literal ingredient, that you think deserves global attention?
18:05Or spicy vinegar?
18:11But I would say lechon.
18:12Lechon is something that's easy to promote and export.
18:17And, of course, all your fruits, the dried mangoes that I always have a bag in my office.
18:22I admit, it's a little bit sugary, but I love it.
18:25So what about with the Filipino flavor that surprises you in a good way?
18:32No, I was actually surprised over the sugar and the vinegars.
18:35Because also in Sweden, for example, we use sugar and vinegar in quite a number of dishes as well.
18:41So we have a nice crossover there.
18:43And surprises you in a funny way.
18:46Oh, balot.
18:48Okay.
18:49I have tried it.
18:50How many times?
18:51One time and one time is enough.
18:54My wife is a big fan of it, but that's one of the things I will let her have.
19:00Okay.
19:01But this one, it's related to that.
19:03But what particular Filipino dish that you did not understand in the beginning, but now, unlike balot, you appreciate?
19:13No, I don't think there was a dish that I really didn't understand.
19:16Because I do come from the kitchen.
19:18So, I mean, I can put one and one together.
19:21But the kini lao with the calamansi and the coconut flavors and so forth is high on my list.
19:32And now, typical to Filipino food, there are different schools of thought.
19:38Some people would say that it should stay authentic.
19:41But, and correct me if I'm wrong, there's a common perception that it needs to do better when it comes
19:49to presentation.
19:51What are your thoughts about this one?
19:53I think it's room for both.
19:55I prefer the home-cooked rough, authentic time versus the nouveau cuisine, so to say.
20:03Because that's what it is.
20:05It's rough, rustic, authentic.
20:06So, do you think there is room for fusion or reinterpretation?
20:13Yeah, fusion, I would maybe stay away from a little bit.
20:17Because fusion many times becomes confusion, so to say.
20:22But, yeah, you have a fine dining element of it that you could explore more to make it maybe more
20:30picture-friendly.
20:32But, again, I strongly prefer the authentic.
20:36So, for example, if friends would ask you that for you to be able to introduce or if you already
20:44have elevated a particular Filipino dish in a European taste, where would you start?
20:53That's a tough question.
20:55I don't know where I would start because I haven't cooked so much Filipino food.
20:59I would probably take the advices of the chef and my wife to get some hints.
21:06And then I probably would have worked on the presentation for my European friends.
21:13Any particular preference, perhaps?
21:17Adobo, no?
21:19No, adobo, I mean, that's the first thing that pops up in everybody.
21:23Usually, yes.
21:24I would think.
21:25Or maybe pastries.
21:27Pastries, yeah.
21:28You have something coconut-related.
21:31Oh, yeah.
21:33Agree, agree, agree.
21:34And almost every pastry has coconut or rice.
21:38The coconut, the mangoes, what represent the area.
21:42So, now let's zoom out back from food to the job or the industry that you are in.
21:49So, earlier you said that when your typical day is you move around, no?
21:55So, what are the three things that you normally take extra attention whenever you walk around?
22:04For me, I'm into the details, the cleanliness, functionalities.
22:11Everything has to look spotless.
22:13Yes, that's of utmost importance.
22:15And then, of course, when I'm looking at my team members, fellow team members, how do they dress?
22:19How do they present themselves?
22:21How do they talk with guests?
22:24It's small things that I like to put an extra eye on.
22:29No, I would agree because as a visitor also, I tend to look at the details because that will also
22:36give me an idea on where the focus is.
22:38Yeah, if I'm coming as a guest, I usually have the three wow.
22:42Okay.
22:43That I'm going after, it's when I arrive and it's grande, then you go wow.
22:48Then when you sit down, you have your food, you get served, everything is perfect, and then you go wow
22:53again.
22:54And the last one is actually when you pay the bill, not wow because it's expensive, but wow because it's
23:00value for money.
23:02And how do you keep the team motivated, especially in such a very high-pressure industry that you are in?
23:12No, through communication, it's important that they feel that you are a part of the team and not the enemy.
23:17You try and lead from the front, you train, it's all about information, communication, and I think I'm pretty good
23:26on that.
23:27I do like to be with my team.
23:28I'm very much hands-on and I want to be with the floor with them.
23:32And speaking of communication, is there a particular phrase, not a word?
23:37Filipino phrase that you now use.
23:40Sana'o.
23:45One more.
23:46I think this is interesting.
23:48I don't know.
23:48I'm very, very, very, very.
23:49It's not a language, but I think I have a few.
23:53Yeah.
23:53And even on the choice of phrase, it has something to do with humor.
23:58So when it comes, because aside from hospitality, I think Filipinos, we tend to be sunshiny.
24:04And so humor is also, and laughter is part of our everyday.
24:10So how does that trait, the laughter, the humor, how is that trait also considered?
24:17Do you consider that as an advantage in the industry that you are in?
24:23Yeah, it's always good to be light, going lighthearted.
24:26So the day becomes more fun.
24:28Yeah, work is work, but you also need to put fun in it to move forward.
24:33I think it's outmost important is I have my morning meeting every day at 9 a.m.
24:38Even if I don't have anything to say, I want to meet, I want to catch up, and I just
24:43want
24:43to have a camaraderie.
24:45And you've returned to the Philippines several times.
24:49In fact, I was able to clarify earlier that this is a return as far as your career is concerned,
24:55but you've actually lived already in Cebu, no?
24:59Yes.
24:59So what keeps you going back to Cebu, aside from your family?
25:07No, no, but…
25:08Or what made you decide to stay in Cebu?
25:11Yeah, I think everyone knows what made me decide to stay in Cebu.
25:15It's obviously my wife and my family and kids.
25:19But I think what really struck me is, again, we're going back to the friendliness, the
25:24warmth, the smile.
25:26You can never have too much of the Filipino smile.
25:29It's always there, and it's a pleasure every time you feel welcomed.
25:33You feel…
25:34I feel I'm in my happy place.
25:37And what impact do you hope to make in the hospitality industry in Cebu?
25:45No, my first hope or task, my dedication is going to go out to J-Park, drive it further,
25:57innovate, be the leader within the hospitality sector in Cebu Island, and why not the whole
26:04of the Philippines?
26:05And I'm sure there are a lot of young Filipino viewers who would also like to enter the hospitality
26:12industry or even join J-Park now.
26:16What would be your advice to them?
26:19My advice would be, do not rush.
26:22Promotion comes with experience.
26:24I see a lot of people that they think they could finish hospitality school.
26:30They come out and they are bosses already.
26:33I'm sorry, my friends, you are not.
26:35It takes a long, long time in this business.
26:38I myself is 35 years in, and the first 10 years, they are tough, but it's very, very
26:45rewarding in the end.
26:46Once you're in hospitality, it's very hard to leave.
26:49And thank you for underscoring the process.
26:52So speaking of the process, now if we have young viewers who would want to become GM, not
26:59tomorrow, but for a time, what do you think they should start doing today?
27:05Listen and learn.
27:07Do not be afraid of making mistakes.
27:10We all make mistakes, but that's where we learn.
27:13We learn from our mistakes.
27:15There's only one important thing.
27:16Don't make the same mistake twice.
27:19And for the young Filipinos who are watching, but this time wanting to make a career and
27:26succeed internationally, what would be your advice also to them?
27:32My advice, don't wait too long.
27:34We take the step out there, take the chances, and don't look on money, look on experience.
27:44First of all, the money will come in the end, but first we work, we learn, and we educate
27:51ourselves.
27:52And then you have the whole entire world as your working field.
27:57And I think the best way to do that is to start with a property like J Park.
28:04Yeah, J Park is a brilliant property.
28:07Yes, with somebody brilliant like you.
28:11Now, I'm really enjoying this conversation, so it looks like there's going to be parts
28:15two, three, four, and five.
28:16And by the way, I just realized that we're neighbors, so this is just the first of the
28:20best conversation.
28:20Yeah, we can do a cooking pod.
28:23We cook together.
28:24So, thank you once again for joining us today, for sharing not just your insights, but your
28:31appreciation for the people and culture that make this industry thrive.
28:38Today, we've seen how global experience and Filipino hospitality can meet in the same
28:44space.
28:46So, beyond the headlines, beyond tourism numbers are Cebu hands and Filipino hearts, creating
28:52experiences that makes the world love the Philippines.
28:57I'm DJ Moises, and this has been Beyond the Headlines.
29:00Have a good afternoon.
29:40I'm DJ Moises, and I'm DJ Moises.
30:02I'm DJ Moises, and I'm DJ Moises.
30:16I'm DJ Moises.
30:16I'm DJ Moises.
30:18I'm DJ Moises.
30:19I'm DJ Moises.
30:25I'm DJ Moises.
30:32I'm DJ Moises.
30:32I'm DJ Moises.
30:36I'm DJ Moises.
30:37I'm DJ Moises.
30:39I'm DJ Moises.
30:40I'm DJ Moises.
30:42I'm DJ Moises.
30:43I'm DJ Moises.
30:43I'm DJ Moises.
30:44I'm DJ Moises.
30:44I'm DJ Moises.
30:44I'm DJ Moises.
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