David THIRY-BAETENS: A global journey in fine dining and heartfelt hospitality.
Looking back, what have been the defining milestones that led you to your current role as General Manager at Odette?
I think my move to Japan was one of the most important milestones in my career. It opened many opportunities and allowed me to meet incredible people from the hospitality industry. Once you realize that borders are not a limit, you start seeing the world differently. It gives you new perspectives, both personally and professionally, and that experience has shaped the way I lead today.
What core values and professional lessons have remained constant throughout your international journey?
Honesty and kindness have always been my guiding values. If you give the best of yourself, people will support you, trust you, and help you grow. I believe genuine relationships are built on authenticity, and those relationships have been essential throughout my career.
Having experienced hospitality cultures in France, Australia, and Japan, how would you define your personal vision of luxury hospitality today?
For me, luxury hospitality is ultimately about the guest experience. Today, our guests travel all around the world and have experienced the very best. Precision and excellence remain essential, but what truly makes an experience memorable is the human connection. Guests come to celebrate special moments, and it is the warmth, care, and authenticity of the people they meet that make those moments unforgettable.
In your current role at Odette, you oversee the guest experience while placing strong emphasis on team wellbeing. How do you see the relationship between employee satisfaction and exceptional guest experience?
I strongly believe that a happy team that feels valued and cared for will naturally deliver a better guest experience. It's difficult to make guests happy if you don't believe in your work or your company. Taking care of the team is the foundation of taking care of our guests.
The hospitality industry is evolving rapidly, with changing guest expectations and increasing pressure on talent retention. What do you consider the biggest challenges facing luxury restaurants today?
In Singapore, one of our biggest challenges is attracting young, passionate talent. There have been many misconceptions about the hospitality industry, and reframing what the industry stands for now will take time. As a fine dining restaurant, I believe we have a responsibility to lead by example by creating healthy workplaces where people can build long and fulfilling careers.
You are known for your quiet leadership style and your belief that true hospitality lies in connection and care. How would you describe your management philosophy on a day-to-day basis?
I believe leadership is about supporting people rather than standing in front of them. My role is to create an environment where every team member feels respected, trusted, and empowered to grow. I try to lead by example, listen carefully, stay consistent, and be present for my team. Small acts of care and genuine communication make a big difference over time.
What advice would you give to young professionals who aspire to build an international career in fine dining and luxury hospitality?
The only real limit is yourself. Many people think they are not ready or capable enough, but what I've learned is that you will never feel completely ready. Sometimes, you simply have to trust the people who are willing to give you an opportunity. If they believe you can do it, your job is to give your very best and embrace the challenge.
Rapid fire (If you were…)
If you were a dish, what would you be?
Jamón Ibérico with pan con tomate
If you were a book, which one would best represent you?
Jonathan Livingston Seagull
If you were a destination, where would you feel most at home?
Loire Valley
If you were a season, which one reflects your personality best?
Spring
If you were a mantra or guiding principle, what would it be?
Happy team, happy life
