People Person - Kerry Centre’s New F&B Director Andrew Jansson

Born in Sweden and raised in Amsterdam, Andrew Jansson leveraged his well-traveled background and outgoing nature into a career in hospitality. A 17-year veteran of the industry, he has held senior positions in food and beverage operations in Shangri-La hotels in The Maldives, Penang, Muscat and Jakarta before arriving in Beijing to serve as the new F&B Director of the Kerry Centre Hotel. We interviewed him about his career, adjusting to life in Beijing and new developments at The Kerry Centre Hotel.

Where did you grow up and go to school?
I grew up in Stockholm, Sweden and Amsterdam, Holland. My first schooling was at the International School of Amsterdam, followed by the International School of Stockholm. I attended high school in Sigtuna, Sweden where I completed the International Baccalaureate Diploma.

How did you get into the hospitality industry?
As my parents both work for Scandinavian Airlines, traveling was always a part of my upbringing, and the choice of working in the hospitality industry would allow me the chance to work in different countries around the world. I have always been a “people person,” and by choosing to go to hotel school, I thought it would give me the best opportunity to work with people and to be able to experience the world.

You’ve worked in and traveled to a lot of places in your 17-year career. What have been some of your favorite stops along the way?
Each country I have worked in has left me with memorable experiences and great friends. I have always tried to make the best of every situation and have learnt a great deal from each of the cities that I’ve lived in.

What was life like when you were working in The Maldives? Were you there during the great Tsunami of 2004?
The Maldives is a resort destination, so the life and pace is less hectic compared to that of a city. Our resort was on an island in the southernmost atoll of the Maldives, so just to do some basic shopping or go to the bank you needed to take a boat. During our spare time we were able to take advantage of the gorgeous surroundings, lay out on the beach, snorkel and dive. It was truly a memorable experience. When the Tsunami hit I was actually in Indonesia at the time, and was able to experience very closely the aftermath and the effect it had on our staff. It was a challenging time for everyone involved.

What made you decide to come to Beijing and what are your impressions of the city so far?
Coming to Beijing was the opportunity to work in China that I have long been looking forward to. Having specialized in resorts for the past four years, it was also an opportunity to move back into a city and a business hotel environment. The pace of life and business is very much different when you compare a resort to a city hotel, so the change of pace is very much welcome.

What plans do you have for the Kerry Centre’s F&B services and venues?
This operation is already running very well and I can only hope to add my touches to the outlets and the overall operation.

What do you think is special or unique about the Kerry Centre?
The Kerry Centre has always been considered more of a “boutique” hotel within the company, and those differences, I believe, make it stand out from the rest of the hotels in the company.

What would you most like to accomplish during your time here in Beijing?
I will hopefully make my impact on the F&B here at the Kerry Centre and be a key player in the team and future developments of the hotel.

What’s the best advice you’d give to any fellow newcomers to Beijing?
Bring with you a beginners guide to speaking Chinese! It’s very helpful!