date:Oct 01, 2012
ck and sauces. His dedication and passion drew me to explore this field, whereas his creativity and 'different-thinking' pushed me to innovate, constantly.
Having trotted the hospitality globe for over 15 years, Hinracha's last stop before he arrived in Mumbai was at Parisa Resorts in Phuket, Thailand as the executive sous chef. He lists out the earlier stops - I have worked in some of fine hotels over the years like Meritus Pelangi Beach Resort in Malaysia, Koyao Island Resort and Spa Phang-Ng