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Hajo and Rose von Keller are partners in more ways than one. Joint Managing Directors and owners of the Mangosteen Resort and Spa, its resounding success owes everything to the palpable rapport that exists between husband and wife. To meet them is to bear witness to a serene and creative relationship at work.

Though Rose comes from an affluent and successful family, she has constantly sought new challenges. Born in Chiang Rai, her education took her to Bangkok where she attended Vittayanukorn and St Theresa Colleges, majoring respectively in Hotel and Tourism and Business Administration. She went on to graduate from UTCC (University of Thai Chamber of Commerce), before specialising in Spa Management at Bangkok’s celebrated Mahidol University.

Her professional career has been remarkable for its breadth and variety. Starting as a secretary in 1991, her obvious talents meant rapid promotion with a range of companies, including The Mandarin Oriental in Koh Samui and The Colony Resort in Kamala. After a foray into real estate and property development here in Phuket, she spent seven years in publishing and event planning with Artasia Press as sales manager. No wonder her English is impeccable. Rose met Hajo in March 2004 and joined forces one year later. The rest, as they say, is history.

Like Rose, Hajo hails from a privileged and entrepreneurial background – his father ran a successful sports equipment company in Munich, Bavaria – but his route to commercial success has been very different. He remembers a thriving business environment at home with his father presiding over meetings; it seemed only natural that he would follow his father and brother into the company. An epiphany of sorts occurred when Hajo came to Bangkok in 1997 to be nearer the main manufacturing base in China, and paid the inevitable visit to Phuket. His father, who had always encouraged his son’s independence and imaginative outlook, suggested that Hajo should consider starting up a new project in this promising environment. The result? The birth of The Mangosteen Resort and Spa.

What makes it so special is the incomparable attention to detail. Everything, even the toothpicks, carries the Nai Harn logo. Signage is clear and stylish; lifts sport a giant image of the Hanuman, a character from the Hindu epic Ramayana, a motif repeated in the murals of the palatial reception area. The resort, Thai owned again, cherishes its cultural roots.

Originally conceived by architect and aristocrat Mom Tri Devakul, it was opened on February 22, 1986. Host to numerous glitterati, it was the first five-star resort in Phuket and the only one to have an entry in ‘Where Curiosity Leads’ – a publication devoted to the world’s top hotels. It is still unique in having all its 130 rooms and suites facing the ocean.

And what rooms! Designed in an era when space was not at a premium, each living area – a spacious 40 sqm – has deeply pleated curtains covering the front wall. Pull them back to unveil a theatrical stage-set framed by full width, picture windows. As your eyes adjust to the blinding sunlight, a matching terrace is magically revealed, adorned with a bank of bougainvilleas in full flame-hued flower. A green four-poster day-bed beckons.

Beyond are panoramic vistas of the perfect crescent beach of Nai Harn Bay, one of the world’s iconic sea-side locations. And if spectacular sunning and sight-seeing in your new eyrie is not enough, you can order a special barbecue on that same terrace, cooked for your delectation in front of your very eyes. The personal butler service extends to the beach below.

Though the overall dimensions have not changed, the rooms were given a radical make-over three years ago. The accent now is on an unobtrusive spaciousness and natural simplicity, characterised by white walls and wooden floors and furnishings. But the unobtrusive minimalism is deceptive; everything has been planned down to the last detail, with the well-being of the guest constantly in mind.

The fridge is stocked, bottles of the finest spirits are arrayed on shelves; champagne will appear at the touch of button. There are bowls of exotic fruit, a selection of sweetmeats, even a personalised welcoming letter from GM Frank Grassmann. Add the inevitable wide-screen, interactive TV, wi-fi and phone chargers.

The bigger picture has not been neglected. The luxurious bed – wider than it is long – has a sumptuous mattress, superfine percale sheets and down-filled duvet and pillows. The living room boasts the inevitable safe, coffee machine and hair-dryer. Even two kinds of hangers in the illuminated wardrobe for ‘his’ and ‘her’ clothes. The subtle, earth-toned bathroom is capacious, with an uber-sized shower, classic bath-tub and wash-basin. Luxurious bath-robes and branded toiletries await.

The cuisine at The Nai Harn is in the expert hands of executive chef Mark Jones, an amiable Englishman who pops over for a chat as we relax at Rock Salt. One of two main restaurants and a pebble’s throw from the beach, it has a relaxed, casual ambiance with funky music and a fabulous range of ‘Tribute and Signature Cocktails – the creation of Salim Khoury, famous for his stewardship of the American Bar at London’s Savoy Hotel for 34 years, and UK Bartender of the Year in 1992.

Ingredients (Four servings)

• 1 kg black mussels, preferably from the Mediterranean Sea
• 500g Italian rice “Vialone Nano”
• 400g fresh potatoes
• 60 ml extra virgin olive oil
• 2 cloves fresh garlic
• 1 bunch fresh parsley
• 1 glass white wine (for cooking)
• freshly ground black pepper to taste

Preparation
Heat a spoon of olive oil in a large skillet with two cloves of garlic, skin on and cracked open. When hot, pour the mussels, previously cleaned, add the wine and cover the pot.

When the mussels are all open, turn off the heat and let them cool down. Gently remove the meat from the shells, discard the shells and filter the resulting liquid.

Bring to boil the mussels’ liquid and adjust its saltiness, adding either more water or a little salt.

In a pot, heat the remaining oil and toast the rice in it, then add diced potatoes (5 mm) and the mussels’ liquid, simmer without stirring for 11 minutes exactly. Add the mussel meat and simmer for another 5 minutes.

Turn off the heat, add more extra virgin olive oil and finely chopped parsley, cover the pot to rest another 5 minutes, then serve.