Evason Hua Hin in Thailand has appointed Edmond Kwan Che Hang to the role of executive chef.
He will oversee all dining facilities of the resort as it continues to innovate and enhance its menus, intertwining the ethos and philosophy of Blue Lotus, Asia’s premier plant-based learning centre which is located at Evason Hua Hin.
Kwan joins Evason Hua Hin from his previous role at Fusion Resort Phu Quoc, in Vietnam. Prior to that, he spent four years at Kamalaya Koh Samui where he was the executive chef of spa cuisine, specialising in detox and health foods.
The resort will draw upon his more than 20 years of experience across hotels including JW Marriott Hotel Hong Kong, The Ritz-Carlton, Hong Kong, The Westin Resort Macau, and Bandara Resort and Spa Koh Samui.
