Hilton has been recognized as the top hospitality workplace in Southeast Asia, ranking No. 2 overall on Fortune’s inaugural 100 Best Companies to Work For in South East Asia list.
Produced in partnership with Great Place To Work, the list recognizes organizations that champion employee growth and exceptional workplace culture across the region.
The latest achievement adds to Hilton’s existing workplace accolades, including being named the No. 1 World’s Best Workplace and the No. 1 Best Workplace in Asia. The company also secured the No. 1 Best Workplace in Sri Lanka, Vietnam and Thailand, No. 2 Best Workplace in the Philippines and Indonesia and No. 3 Best Workplace in Singapore.
“Being named the top hospitality workplace on Fortune’s first South East Asia list is a proud moment for our region, and especially meaningful as it reflects the voices of our team members. These results affirm that when we can build an inclusive, people-first culture where our people feel they belong, can grow their careers and are supported in their wellbeing, it shows up in the way they care for our guests, our communities and one another,” said Alexandra Murray, area vice president and regional head of South East Asia at Hilton.
Hilton’s commitment to its team members—the heart of its success—is evidenced by their stories of career growth and support. Hilton Manila Newport World Resorts executive chef Lord Carlo Bayaban is one such example. After beginning his career in a stewarding role, he developed his natural talents through Hilton’s structured mentorship and leadership programs.
Today, he is among the few Filipino executive chefs working for a global hospitality brand in the country. Chef Bayaban partners with over 30 local farmers, helping Hilton Manila Newport World Resorts source close to 80 percent of its ingredients locally, which significantly reduces its carbon footprint and supports farmer livelihoods.
Other inspiring team members include assistant front office manager Nitchakarn Prasoppol and floor supervisor Achara Thongdee, both at DoubleTree by Hilton Phuket Banthai Resort.
Prasoppol started as an intern and now leads a 30-strong front office team, while Thongdee, who began in housekeeping with no hotel experience, now manages the daily rotation of over 20 team members and mentors younger colleagues.
Tran Duc Minh, a 20-year-old commis chef at Hilton Garden Inn Da Nang, joined through a partnership between the hotel and STREETS International, a social enterprise supported by the Hilton Global Foundation.
His strong work ethic led to a promotion to full-time commis chef just two months after joining the hotel. Executive pastry chef at Conrad Singapore Marina Bay Richard Chew left his job as an electrician in 2007 to pursue baking. In under a decade, he rose to his current role, where he now mentors young chefs and recently led his team to regional competition success.
“These stories reflect how our team members embody Hilton’s purpose-driven culture, which is rooted in our founder’s vision to fill the earth with the light and warmth of hospitality. This spirit will continue to carry Hilton forward as we grow across the region and create even more opportunities for our people and the communities we serve,” said Murray.
