Life is a journey of the heart and the spirit, a winding road that some fully embrace and turn into a wonderful waltz. Henry Schielein, chief operating officer of the Balboa Bay Club & Resort, is one of those people.
Being around Henry is to be swept up in a circle of energy that makes the world brighter and more fun. You learn about giving back to the community and the world from hearing about his latest activities.
The Balboa Bay Club’s star is brighter because of Henry and the community is bound more tightly in commitment to good causes because of him.
Henry is at his zenith in the realm of hospitality and good food and wine. He savors fine food and wine and sharing a table with others. He dotes on giving the public a hotel or restaurant experience that will result in the fondest memories.
If a table setting is awry, a plate of food not perfectly presented, a wine past its prime or a hotel amenity not perfectly ready for a guest, Henry immediately corrects the situation.
Making a note and waiting to take it up in a staff meeting would leave the annoyance of the moment unsolved, so he acts first and talks to his coworkers later to make sure they are more alert. One knows that he entertains the philosophy that there’s always room for improvement.
Henry was born in Bavaria, Germany. His love of fine food may have started in his earliest years since his father was a pastry chef.
As a teen, Henry was inclined to be a pastry chef, too, but his father urged him to use his outgoing personality to work in the service area, in the “front of the house” as it is known. He blossomed as an apprentice waiter and used that as a stepping stone to success after his father was killed in an automobile accident while Henry was in his mid-teens, leaving him without his parent and mentor.
Henry worked in hotels in Europe and as a waiter on a cruise ship. He then had the opportunity to come to America. He arrived in New York and began a circuitous bus trip that eventually got him from the East Coast to Los Angeles.
Henry began working for the Hilton Corp. and has had an illustrious climb up the ladder over several decades as he worked in hotel properties around the world.
We first met Henry when he was managing the Ritz-Carlton Laguna Niguel. It didn’t take long for me, a fledgling writer at the time, to perceive that the stellar reputation of that hotel shone more brightly because of a guy named Henry Schielein. His name was bandied about everywhere in restaurant and hotel talk.
Henry then left the Ritz-Carlton and went to Hawaii to manage a grand resort. A few years ago, the Balboa Bay Club became his home and his passion. At the time he joined, there was a renovation and construction of a hotel on the property on the way.
Behind the scenes this tough but fair taskmaster worked endless hours, maintaining everything on an even keel and keeping the Balboa Bay Club going with as little upset as possible during the construction and renovation phase.
Henry has walls of plaques and awards and shelves of industry trophies. He’s known worldwide in the hospitality industry as one of the great leaders and visionaries.
What a marvelous marriage it is for the Balboa Bay Club and Henry, even more so for the public that gets to enjoy much of what the resort has to offer.
There’s also his wonderful wife, Carol, who has supported Henry in his endeavors since the two were married early in his career. I’ve seen her beam with pride many times over what Henry accomplishes.
The public facilities of the hotel give all of us superb dining in its First Cabin restaurant, dazzling banquet rooms and even a happy but sophisticated cocktail lounge in which great music joins great drinks. Charity events are commonplace at the resort.
I’ve said previously that the food and service in a banquet setting at Balboa Bay Club is equal to dining in one of our finest restaurants. That’s not an accident. That level of service and food is present because of the strong and loving leadership of Henry and the team he inspires.
There’s an impeccable grace about this property and dining in First Cabin is a soothing and delicious experience. It has added even more luster to Orange County’s fine dining.
There aren’t many like Henry. He loves life, respects his industry and his staff,and he never stops inspiring us. He values his family. I can’t recall a time when I was in his presence and didn’t learn something of value. His spirit just keeps on giving.
Henry still constantly shares his appreciation for this country and the career it’s allowed. OC owes a lot to him and he deserves this bit of recognition. Thanks, Henry, for keeping the dining and lodging star polished and thanks also for enhancing us personally by merely knowing you and what you represent.
