The Anam Group has appointed both a Resort Manager and Culinary Director at its Cam Ranh resort and an Executive Assistant Manager at its new Mui Ne property.
The Anam Cam Ranh has welcomed both Norbert Meyer, a German national equipped with more than 20 years of hospitality experience, as Resort Manager, and New Zealander Geoffrey Crabbe, a hospitality veteran with three decades’ experience, as Culinary Director.
The Anam Mui Ne, which celebrated its grand opening earlier this year, has appointed French-born Victor Joyeux as executive assistant manager.
“Norbert, Geoffrey, and Victor bring a collective breadth and depth of hospitality experience in Vietnam and abroad to the table, helping to further fuel our post-pandemic recovery,” said The Anam Group’s group general manager Laurent Myter.
From left to right: Norbert Meyer, Victor Joyeux, Geoffrey Crabbe
Meyer returns to The Anam Cam Ranh after previously working at the 12-hectare resort as resident manager and acting general manager pre-Covid. His career has seen him work for major international hospitality brands in Europe, the Middle East, Southeast Asia, and mainland China.
Crabbe joins The Anam Cam Ranh after working as an operational manager and executive chef at The Grand Cathedral Square, in Christchurch, where he was tasked with building two restaurants, two bars, a pastry kitchen, a bakery, a deli, and an Italian pizzeria. He has previous experience as an executive chef at a string of high-end hotels.
Prior to his new role, Joyeux worked as acting resort manager and director of food and beverage at Premier Residences Phu Quoc. He has worked in F&B and guest relations positions at hotels across both Europe and Asia.
