Conquering Aconcagua arms adventurous hotelier with valuable life lessons

Soul experiences collected along a recent harrowing three-week climb to the snow-capped summit of the highest point in the Western and Southern hemispheres, Aconcagua Peak in the Andes mountains, have armed Protea Hotel Ranch Resort General Manager Paul Shearer with life lessons that could successfully be applied when approaching challenges in the industry he so diligently and passionately serves.
It was a journey he dedicated to his late brother, Ryan and his family – sister-in-law Janine and nephew Guy, who just celebrated his second birthday. His brother, with whom he was very close succumbed to cancer last July, about two months after Paul first informed him of his intended trek to the Argentinian location in Aconcagua Provincial Park on the border with Chile.
Back in his office at the popular establishment outside Polokwane, where he continues a family tradition of almost 58 years in the hospitality industry, he shares recollections of an extraordinary experience. The excursion necessitated him to cope with only bare essentials while left to the devices of two accompanying guides and his own ability to conquer a mountain.
Already from the onset and upon arriving in Mendoza – the capital of the province that shares the same name – on 7 January, Shearer was faced by the setback of his luggage having gone missing. He was fortunate though to be wearing his hiking boots during the flight, he quips. He proceeded with an arrangement to hire the necessary mountaineering equipment and was already into his third day of the climb, that commenced the day after touchdown in the country, when his belongings arrived by mule.
The group of five, including a local guide as well as a second guide and two more climbers from South Africa, initially headed for Confluencia camp at 3 390 metres above sea level on the first day, whereupon they proceeded to Plaza de Mulas base camp at 4 300 metres above sea level. After three days of climbing exposing them to the altitude, they continued along the route leading to the camps situated higher up. He recalls that up to the base camp things were still civilised, with climbers being catered for food-wise but hereafter had to switch to survival mode before hitting the bare basics of the camps beyond that point.
For the duration of the journey keeping clean was limited to wet wipes and hand sanitiser, while they had to heat snow for drinking water. As they proceeded along the route the effects of a change in altitude became more evident. Throughout the arduous ascent he stuck to the original regimen of a sustained food and liquid intake, keeping spirits up and maintaining wilful thoughts.
It was his adamant mindset towards tackling the final hurdle on the morning of the last day when a decision had to be taken at 03:00, based on climatic conditions, whether they would continue the last stretch to the top. Clear skies and an absence of wind were the go ahead to proceed. He was the only of the three climbers in the group to eventually embark on the journey as the others turned back due to younger experiencing altitude sickness. Only approximately 10 of the 40 climbers from across the world setting out that morning made it to the summit, Shearer remarks. It was no mean feat, considering that factors of altitude or weather-related obstacles prevent on average 70% of all climbers from reaching the top of Aconcagua – 6 963 m.
Shearer explains that he had five minutes of revelling in the thrill of reaching the summit, planting a flag bearing the Protea Hotel Ranch Resort branding and capturing the moment before having to start the three-day descent. Under no circumstances could he let his guard down on the downward slant, for the 40 km walk to the foot of the mountain is regarded hazardous, he explains. Once he reached the hotel around midnight on the last day he made up for lost sleep, only to embark on a city tour of Mendoza the next day. A week of exploring the best of the beaches of Brazil assisted with the recovery process before Shearer returned home little over a week ago.
Achieving his goal has encouraged the adventurous young Shearer to envisage returning to South America “to climb a few other mountains” and explore more of the Andes at some point.
Having been stripped of access to any luxury, being exposed to varying extremes and persevering to meet his target during the adventure, Shearer can relate his experience to engaging in business-related practices back home. He highlights the fact that it has taught him to stand back and get a perspective on matters, returning to basics and not taking things for granted.
He underscores respect for the environment as being promoted on Aconcagua, which translates into the same sentiments maintained towards the hotel’s guests, staff and the community that ultimately benefits from giving back through investing locally. Shearer therefore extended gratitude towards the community for continuously having embraced them.
For almost six decades now Protea Hotel Ranch Resort has maintained a reputation for being a stylish establishment in the heart of the countryside with a host of attractions to offer. Having established itself as a much smaller hidden gem that served as stop-over for travellers from the then Rhodesia in earlier days, it has grown into a locale of choice that retained its original qualities.
In keeping with changing times an array of accommodation facilities, conferencing and wedding venues and sport features – such as a golf course, two soccer fields and a high-performance centre still to be inaugurated – have been introduced over the years. Their buffets are legendary and Basil’s Fine Dining Restaurant is known for impressing the most discerning of food connoisseurs. Game drives still pose a favourite among guests and through continuous diversification cheetah runs have lately been introduced, as part of their steering away from big cat interaction the past year.
“We always challenge ourselves to exceed our customers’ expectations,” assures Shearer in conclusion.
No need to be concerned about hidden clauses or agendas at this establishment, for what you see is what you get. Here no one can be blamed for holding back on estimated departure time, and instead getting cosy on a couch with a glass of champagne to toast one of the wonders of Limpopo.

Story: YOLANDE NEL
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