KENNEDY “Ken” Kapulong doesn’t just run a hotel — he leads a team, sets the tone, and adapts fast to keep up with an evolving market.
As general manager of Seda Abreeza under Ayala Land Hospitality, Ken brings more than two decades of experience to the table, blending passion, flexibility, and people-first leadership to meet the demands of today’s guests.
"You need to recalibrate your leadership skills and attune them to the changing times and changing market," Ken said.
A proud graduate of the University of the Philippines Diliman, Ken believes that passion alone isn’t enough to lead in today’s hospitality scene.
“You have to grow with the times. Leadership must evolve with your team and reflect your brand’s values,” he shared.
With more than two decades of experience, Ken finds hotel management both fulfilling and challenging. It’s not just about meeting guest expectations — it’s about exceeding them, anticipating needs, and delivering thoughtful, memorable experiences.
Born in Bulacan but proudly Dabawenyo at heart, Ken sees Davao City’s growing reputation as a hub for Mice (meetings, incentives, conferences, and exhibitions) as both a challenge and an opportunity.
Ken observed that the market is evolving, with guests becoming more discerning and expecting higher standards—an encouraging shift that drives the team to continuously improve and elevate their services.
Thus, Seda Abreeza is set to relaunch next month with a new room category, a suite made by combining adjoining rooms to create a larger, more comfortable space.
He noted that the growing demand for space, comfort, and personalized service reflects the vibrancy and evolving expectations of today’s hospitality market.
The hotel is also opening a new bar, the S Bar, tailored for the modern guest who wants to unwind and socialize responsibly after dinner — all while complying with local liquor laws and curfews.
Ken observed that guests value having a space to unwind within the hotel and generally follow local regulations, often needing just a gentle reminder.
The Seda Abreeza relaunch also includes interior updates, featuring local touches like paintings of durian and mangosteen to give the rooms a warm, distinctly Davao feel.
He said that they want guests to feel at home, not just with the space, but with the people, whether visiting for business, leisure, or a much-needed weekend staycation.
He added that aspiring hoteliers must be ready to make things happen—the service industry isn’t for the faint-hearted. For him, there’s no one-size-fits-all leadership style in hospitality. It takes a mix of approaches to work with guests and teams from diverse backgrounds.
"That's the most important, because if you don't live with the brand or your company, you cannot move forward. Each brand, each hotel, has its brand, has its mission," Ken said. CEA