Chris Long appointed General Manager of OUTRIGGER Phi Phi Island Resort

OUTRIGGER Hospitality Group has named Chris Long as General Manager of the upcoming OUTRIGGER Phi Phi Island Resort, set to open in February 2026. Long began his position in April 2025, bringing nearly a decade of leadership experience within the group, complemented by extensive culinary and operational expertise developed across the Maldives and Southeast Asia.

A seasoned culinary and operations specialist, Long has built his career on thoughtful, place-based hospitality approaches. After nine years in senior culinary management roles with the company, he returns to Asia for his first General Manager position equipped with deep knowledge of remote island operations, local sourcing practices, and integrating culinary identity into guest experiences. His philosophy emphasizes meaningful yet effortless hospitality, aligning with the resort’s design inspired by traditional Thai village rhythms and the natural backdrop of the Andaman Sea.

“This opportunity represents a significant professional milestone, and Asia feels like a second home. Phi Phi offers a distinctive blend of culture, landscapes, and community. This environment allows us to create hospitality that feels authentic and deeply connected to the island,” Long commented.

The secluded Laem Tong Beach property will feature 63 suites and villas arranged to emulate organic village layouts, accessible only by boat. Long will shape all guest experiences – from dining to activities – to reflect the barefoot-luxury concept and the tropical setting’s unhurried pace.

Environmental stewardship forms the foundation of Long’s operational strategy. On-site chef’s gardens will supply fresh produce while prioritizing Thai-sourced materials. Collaborations with Urak Lawoi fishing communities will bring fresh catches to restaurants, and coconut husks will be repurposed as grilling charcoal. The property will employ natural waste management systems featuring chickens, while freshwater pools will replace chlorine alternatives. Guest sustainability education will remain unobtrusive through QR code accessibility.

Culinary experiences will highlight regional flavors at two venues: Mala Kitchen with Southern Thai-inspired open cooking stations, and Edgewater Bar & Grill featuring local ingredients prepared on open grills. Both concepts emphasize connections between land, sea, and community.

Programming will showcase Phi Phi’s ecological and cultural heritage through national park exploration, seaside Thai cooking classes, and traditional Urak Lawoi bead-making sessions. The Zeavola Spa will anchor wellness offerings with Southern Thai-inspired therapies set against the property’s serene environment.

“Sustainable practices should feel inherent rather than instructional. When guests understand ingredient origins, interact with local providers, and experience their surroundings organically, the island’s essence resonates naturally,” Long added.

A dedicated guest-experience host system will complement service delivery, supported by staff with extensive regional knowledge. This approach aligns with the company’s vision for attentive yet unhurried hospitality reflecting Laem Tong’s tranquil rhythm.

The new property expands the brand’s Thailand portfolio, joining destinations in Koh Samui, Khao Lak, and Phuket. Inspired by the Thai concept of restorative rest, the resort will open with experiences celebrating local craftsmanship, Southern Thai cuisine, and the protected beauty of Hat Noppharat Thara–Mu Ko Phi Phi National Park.