Suva’s only 5-star luxury hotel, the iconic Grand Pacific Hotel has appointed Kanokwan Imprasittichai as Executive Chef and Taione Masuwale as Director of Food & Beverage.
These strategic appointments highlight the Grand Pacific Hotel’s commitment to providing unparalleled luxury and exceptional culinary experiences at its heritage property located on the waterfront.
Kanokwan, originally from Thailand, brings an illustrious career spanning 13 years. She has held prestigious positions at renowned establishments worldwide, including the Mandarin Oriental Hotel in Bangkok and the Bistro by Wolfgang Puck in Sydney. With a Bachelor of Science in Chemistry and specialised training in Traditional Thai Cooking and Asian Cookery, Kanokwan is poised to elevate the Grand Pacific Hotel’s dining experiences.
Kanokwan will oversee all aspects of the hotel’s culinary operations and lead a team of talented chefs, ensuring the highest food quality and presentation standards. Her focus will be on modern Asian and traditional cuisine, bringing a fresh and innovative perspective to creating flavourful dishes.
Taione, hailing from Fiji, brings a wealth of experience from his recent role as Central Support Manager at Sourdough South Ltd in Hampshire, United Kingdom. With over 18 years in the food and beverage industry, Taione has worked with several prominent UK high-street venues, including All Bar One, Turtle Bay, and Cóte Brasserie both in London and along the South Coast. He has also successfully implemented procurement systems and developed new seasonal and locally sourced menus.
Taione will be responsible for the overall management of the Food and Beverage department, focusing on enhancing service quality and guest satisfaction. His strategic approach will integrate innovative practices to continually enhance the hotel’s dining experience.
“At Grand Pacific Hotel, we believe in going beyond the backdrop, ensuring every detail reflects your unique style. Whether it’s the clink of glasses, bubbles of laughter, or the world-renowned Fijian hospitality, we elevate moments into something truly extraordinary, creating memories that last a lifetime,” commented Lachlan Walker, Portfolio General Manager – IHG Hotels & Resorts, FNPF Owned Hotels. “With Kanokwan’s incredible culinary talent and visionary leadership, and Taione’s expertise in food and beverage operations, we are confident they will deliver an exceptional dining experience that personifies our commitment to excellence. Moreover, their dedication to growing and grooming local talent ensures our teams are trained in the skills of excellence, delivering incredible experiences and occasions that reflect the heart and soul of Fijian hospitality.”
Under Kanokwan’s leadership, guests can look forward to a refined gastronomic experience with exquisite menus that showcase local and international flavours. The commitment to using the freshest local ingredients will support local farmers and ensure the authenticity and sustainability of the hotel’s cuisine. Kanokwan’s influence will be felt in every dish served at the hotel, whether it’s an intimate dinner, a grand celebration, or a casual meal.
Source: Grand Pacific Hotel, IHG.
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