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About Benedikt Bächli
From cold Swiss lakes to the coral walls of Palawan, I’ve spent two decades building, running, and rescuing marine hospitality and coastal projects across Asia. My path has taken me from teaching scuba in remote islands to leading the design, permitting, and construction of a 40–50,000 m² high‑end resort with its own 6 m training pool, 200 m pier, automated infrastructure, and dive operations under one roof.
I’ve formed SEC‑compliant corporations, navigated ECC and LGU approvals, engineered Nitrox and compressor systems, refitted vessels from trawlers to high‑speed cabin cruisers, and led environmental compliance partnerships in protected zones. Along the way, I’ve launched fine‑dining restaurants, boutique hotels, liveaboard projects, charter fleets, and exploration dive programs — often in challenging political, logistical, or environmental conditions.
What I deliver is simple:
•     For developers: Feasibility to ribbon‑cutting leadership, integrating architecture, construction, and marine operations.
•     For resort owners: Operational turnarounds, permitting, and facility upgrades that meet guest expectations and regulatory demands.
•     For dive operators: End‑to‑end dive center setup, from compressors to crew training.
•     For vessel owners: Practical, compliant refits and systems that work in the water, not just on paper.
Calm under pressure, direct about risk, relentless on detail — I get projects from sketch to open, and keep them open.

Let’s Build What Doesn’t Yet Exist
If the work above feels like more than just bricks, timber, and tides — that’s because it is. Every project I take on is a collaboration with the place, the people, and the possibilities still waiting to be uncovered.
I’m always looking for the next challenge worth pouring myself into — whether it’s reshaping a forgotten space, reimagining a shoreline, or bringing a wild idea into the realm of the real. If you’re ready to see how vision becomes structure, let’s start that conversation.
Reach out, and let’s create something the world hasn’t seen before.

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