With a New Generation and the Same Heart, Domiku Ugarte Steers Bluewater Maribago

When Domiku Sebastien Alegrado Ugarte took over management at Bluewater Maribago Beach Resort, he stepped into a role shaped by family history. As a third-generation leader being prepared to eventually take over as president, his focus stays grounded in a simple goal: keeping the resort welcoming and deeply rooted in local culture.

For Ugarte, running a resort starts with breaking down traditional corporate barriers.

“As much as possible, I really want everybody to have that family vibe. Anyone can approach me. Anyone can talk and speak freely,” he emphasizes.

GM Domiku Ugarte of Bluewater Maribago

That mindset shapes daily life on the property. Instead of formal orientation sessions, new team members sit down with him for lunch. In department meetings, he prefers listening to staff present ideas and talk through operational challenges before offering his own thoughts.

“I don’t want to pretend that I know everything,” Ugarte admits. “I really make sure everybody’s voice gets heard.”

That open approach is backed by solid business discipline. With a background in finance, Ugarte relies on clear performance data to guide strategic decisions, keeping the resort thriving through shifting travel trends. The numbers reflect the effort. “We’re doing better than last year,” he says. “Every year, we’re always improving.”

For guests, those quiet operational changes translate into tangible upgrades across the estate. Allegro Restaurant recently reopened with an open, sunlit design, an expanded buffet, and outdoor themed dinners that shift locations each evening to give diners a fresh view of the grounds.

“Everything we do is really based on Philippine culture,” Ugarte says. “That’s what we want to be known for.”

To keep the property feeling current without losing its classic charm, the resort abides by a strict seven-year refresh policy for all major spaces. A new kids' playground is slated to open soon, with updates to the main swimming pool and Garden Wing rooms following right behind.

Behind the scenes, sustainability is woven directly into daily operations. An on-site nursery and bee farm harvest fresh produce and honey for the resort's kitchens. Food waste is actively tracked through a Clean Plate initiative, while water refilling stations have significantly cut down on single-use plastics. Solar panels are coming next, alongside ongoing coastal cleanups aimed at establishing a protected marine sanctuary along the resort's beachfront.

It is a low-key, long-term strategy—one that balances modern sustainability and financial rigor with the warm, family-first hospitality that started it all.