date:Oct 01, 2012
a in Thailand and IOI Palm Garden Hotel in Kuala Lampur.
As for the first big break, he states, I began with the Kohchand Grand Lagoona Resort in Thailand as the sous chef. Prior to this, I was helping my father in the running operations of our family restaurant in Thailand, which was my decision-making experience.
It is at his dad's restaurant that Hinracha decided that experience in the hotel industry was crucial to broaden my horizons, think differently and develop my skill set. The absolut