Kanokwan Imprasittichai and Taione Masuwale have been appointed as the Executive Chef and Director of Food and Beverage for the Grand Pacific Hotel, respectively. This announcement by the 5-star luxury hotel underscores its dedication to delivering exceptional luxury and culinary experiences.
Ms. Imprasittichai, originally from Thailand, has an impressive career that spans 13 years, with a focus on both modern Asian and traditional cuisine. She aims to bring a fresh and innovative approach to creating flavorful dishes. Her extensive background includes prestigious positions at renowned establishments worldwide, such as the Mandarin Oriental Hotel in Bangkok and the Bistro by Wolfgang Puck in Sydney. With a Bachelor of Science in Chemistry and specialized training in Traditional Thai Cooking and Asian Cookery, she is well-equipped to enhance the dining experiences at the Grand Pacific Hotel. Ms. Imprasittichai will oversee the hotel’s culinary operations and lead a team of talented chefs, maintaining the highest standards of food quality and presentation.
On the other hand, Mr. Masuwale comes with a wealth of experience from his role as Central Support Manager at Sourdough South Ltd in Hampshire, UK. With over 18 years in the food and beverage industry, he has worked in several well-known UK venues, including All Bar One, Turtle Bay, and Cóte Brasserie in London and along the South Coast. Mr. Masuwale has successfully implemented procurement systems and developed seasonal and locally sourced menus. In his new role, he will manage the overall Food and Beverage department, with a focus on improving service quality and guest satisfaction. His strategic approach aims to continually enhance the dining experience at the Grand Pacific Hotel.
Lachlan Walker, Portfolio General Manager of IHG Hotels & Resorts and FNPF Owned Hotels, expressed the hotel’s belief in crafting unique experiences for guests. He stated that from the clink of glasses to the renowned Fijian hospitality, the hotel aspires to create lasting memories. Walker expressed confidence in Imprasittichai’s culinary talent and Masuwale’s management expertise, believing they will provide a remarkable dining experience that reflects the hotel’s commitment to excellence. Additionally, their commitment to developing local talent is seen as a key component in fostering an environment of skilled excellence in Fijian hospitality.