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With over 25 years hospitality experience in countries such as Hong Kong, Singapore, Malaysia, Indonesia and Germany, General Manager of the Mandarin Oriental Sanya Gerd Knaust now heads up one of Asia's most exclusive beach resorts. Joining the Mandarin Oriental Group in 1994, Mr. Knaust ascended to his current role after starting out as an executive chef.

As leader of Mandarin Oriental Hotel Group's first property in China, Mr. Knaust was closely involved in the early development of the resort in Sanya, advising on the architecture and interior design – two of the hallmarks of the resort. The culture of the native Hainan people, the Li and Miao, has been incorporated into the resort's design – from the room decorations, to the bamboo ornaments in the lobby to the staff uniforms.
In Sanya, with so many luxury hotel brands, how did Mandarin Oriental get a foothold in the market? Mr. Knaust believes that different brand hotels have their own strengths.

"This is a good thing for the hotel industry, competition provides us greater progress." he said.

Mr. Knaust also helps the catering department to plan the concepts and menus for the restaurants with the help of his experience. In the Chinese restaurant, the linen buckle made with jade utensils, the red stoneware SP in Qing-imperial shape. "Fresh Restaurant" is situated near sea and has an open kitchen to let chefs prepare innovative and delicious food in front of guests. The unique feature of hotel is its wine cellar, which store nearly 200 different brands of wine and over 40kinds of imported single malt whisky; the wine cellar is next to Cigar Bar. The Phoenix Tea Shop is almost a museum of ancient teapot and precious tea, with the priceless yellow rosewood tea table, full of ancient style and charm. This stunning hotel is quite different from any others in Hainan, Mr. Knaust said: "this is the essential aspect if 'luxury', because of that Oriental Sanya is much more realistic."

As well as running the resort, Mr. Knaust helps the catering department plan the concepts and menus for the resort's three restaurants, using his experience gained when he was a chef. "Fresh Restaurant", which serves Chinese cuisine, enjoys ocean views and features an open kitchen that allows chefs to prepare innovative and delicious food right in front of the guests.

The hotel also features a list of luxury features not seen in most resorts, including a wine cellar consisting of over 200 different brands of wine and over 40 kinds of imported single malt whisky, and right next to the cellar is the Cigar Bar. And there's also The Phoenix Tea Shop, almost a museum of ancient tea, with its priceless yellow rosewood tea table exuding ancient style and charm.

The Mandarin Oriental, says Mr. Knaust, is quite different from any others in Hainan.

"This is the essential aspect of 'luxury', because of that Oriental Sanya is much more realistic," he said.