JW Marriott Phuket Resort & Spa has appointed Brian Raymond Moore as the property’s executive sous chef.
In his new role, Moore will be supporting the executive chef Dietmar Spitzer at JW Marriott Phuket Resort & Spa in supervising daily operations at the resort’s 10 onsite Phuket restaurants and bars, banqueting, catering for meetings and events as well as overseeing all culinary initiatives and entire kitchen team.
The Australian brings with him 27 years of culinary experience and restaurant expertise.
Prior to this move, he was corporate group executive chef at the Epicurean Group in Hong Kong for a decade.
He sharpened his knives as apprentice chef in Grand Hotel (now Hotel Windsor) in Melbourne. He continued to hone his skills working in fine restaurants among Italian, French to European cuisine like Rogalsky’s restaurant; Laconda Veneta; Arigo Harry’s Bar; Rospar’s Restaurant; The Willow; Riva St Kilda Marina; Peter Rowland Catering; Chiones Restaurant; and Arthur’s Seat Restaurant in Australia.
