CHEF-TURNED-HOTELIER DAVID PARDO AYALA: MERCHANT OF HAPPINESS

After more than 20 years running kitchens and, later on, the full culinary department of all Discovery Hotels, there was no other way for David Pardo Ayala's professional career but up.

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The Colombian-born chef has successfully transformed his culinary passion into a successful career as general manager of Discovery Primea since 2013.

For David, there isn't a big difference between being a chef and being a hotelier as "both positions are akin to being the conductor of an orchestra." "It's like directing a full-fledged philharmonic," shares David. "The thrill is in performing in unison, delivering remarkable music in my case, remarkable food and superb dining experience - that will be treasured by the audience/ guests for a long time." The transition also reminds him of the similar path professional basketball players take later on in their career.

"You must evolve from playing on the court, and making the move to becoming a manager nurturing the next generation of stars," he says.

The operational experience and exposure to all hotel departments tucked under David's executive chef toque made him an ideal candidate for such a move.

GETTING TO KNOW THE COMMANDER-IN-CHEF

David couldn't quite recall the first time he tried cooking. What he clearly remembers though is that he was already baking using ready-made cake mixes even before he turned 10. He then moved up to making pizzas at home. David even took lifestyle classes with the most prestigious chef in Colombia while still in high school.

And so, David never had any doubt that he wanted to become a professional chef someday. But it did take him a while to come to terms with it.

"Back in the '80s, being a chef was not the most glamorous of professions," relates David. "At that time, becoming a cook felt like I was underutilizing my potential." Thankfully, he had very supportive and forward-thinking parents. "They just advised me to always give it my best shot," he says.