Paul Wright, general manager of Park Hyatt Beijing. Photo: Courtesy of Park Hyatt Beijing

Paul Wright, the general manager of Park Hyatt Beijing, is a man of many roles - a skiing enthusiast and a traveler, to name a few. But foremost he is passionate about food and hospitality.

He spent his childhood moving around a lot with his expatriate parents, and it wasn't long before he realized a passion that would later turn into his career. While on one of the many stays at hotels filled with impressive swimming pools and fountains, Wright told his mother at Grand Hyatt Singapore that he would like to live in the hotel forever.

"Then you've got to be a general manager," his mother told him.

Wright told Metropolitan that his career accomplishments can be attributed to two things: his father and the life story of Chris Gardner, portrayed in the biographical drama, The Pursuit of Happyness (2006).

"My father taught me that success is a result of nothing but hard work and determination and being passionate about what we pursue," Wright said. 

An Australia national, Wright started his career with Hyatt Hotels and Resorts at Hyatt Regency Perth on the food and beverage (F&B) team. Then, he ventured into other divisions.

From Bali to Dubai, from China to South Korea, he appreciated cultural diversity, history, beliefs and people. Wright's definition of success lies in the journey, not the destination.

"I rise by lifting others and I like to work with people to achieve the common objective to recognize and unleash their potential," Wright said. "When I was at Grand Hyatt Beijing, I vividly remembered recruiting Arlene, who was just a hostess at that time. Today, I am proud to see her as our Lounge Manager at Park Hyatt, four years later."

Despite Wright's career background and broad experience in F&B, his choice of food and wine is confined to a few elements close to his heart - Indian food, Australian barbecue, and Northern Chinese cuisine.

"My grandmother was half Indian and my grandfather grew up in India, under the British colonial days, so my childhood was filled with all the delicious flavors of India when visiting my grandparents' home," Wright said.

"Even as a native Australian, my mother continued to serve Indian food as I grew up, and it gives me a sense of home when I'm away from home," he said.

In Australia, especially in the summer, outdoor activities and a sumptuous Australian barbecue is a must. Despite his expatriate life in many countries in Asia, Wright keeps this tradition of a Sunday family dinner and he is always the chef.

Wright's first assignment in China was at Grand Hyatt Beijing in 2011 and 2012 which introduced him to the flavors of Northern Chinese Cuisine.

"I love Northern Chinese food as it involves a variety of seasonal ingredients," he said. "For example, to have some of the best mutton hot pot, we have to wait until winter."