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New Awesome Foursome Culinary Team

John Webb, General Manager of JW Marriott Phuket Resort & Spa, is pleased to announce the following appointments to the resort’s culinary team.

Richard John Taffs, Director of Food and Beverage

A native American, Richard John Taffs has been promoted to Director of Food & Beverage at JW Marriott Phuket Resort & Spa, from his position of Executive Chef at JW Marriott Hotel Bangkok.

Richard has a strong background in hotel industry with over 20 years experience in kitchen. Prior to moving to Thailand, Richard was the Executive Chef at Intercontinental Pudong Shanghai. He also held various Executive Chef positions in Intercontinental chain in China, Taiwan, and Philippines. Other positions in five star hotels include Portman Shangri-La Hotel, China; Sheraton Park Tower Hotel, United Kingdom; Four Seasons Inn on the Park, United Kingdom; and Domaine de Bassibe – 1 Michelin Star Restaurant in France.

In his new role, Richard will oversee a team of 287 associates and is responsible for all aspects of Food & Beverage area as well as Banquet operations.

Paul Millist, Executive Chef

A native Australian, Paul has a vast culinary experience. He has been working in a number of well-known restaurants and hotels in Australia and Asia since 1997. Prior to moving to Thailand, Paul joined the Bali Resort Villas & Spa’s pre opening team as Executive Chef (The resort is scheduled to open in January 2008).

In his new role, Paul will be in charge of the resort kitchen area. He looks forward to presenting an innovative range of cuisine options at JW Marriott Phuket Resort & Spa, which includes Italian, Seafood, Thai, Japanese, International choices as well as theme nights evening and banqueting.

Harry Robert Callinan, Executive Sous Chef

Originally from New South Wales, Australia, Harry has a strong culinary knowledge and background with over 10 years experience in the kitchen. He has been working with many leading restaurants and hotels in Australia and Asia since 1994. Prior to this, he was Executive Sous Chef at Singapore Marriott Hotel. He opened the sensational new Pool Grill Restaurant which won several awards during his tenure.

Anut Koonmart, Executive Sous Chef

Young talented chef Anut started his career in kitchen in 1992 at the Oriental Hotel Bangkok. Since then, he has been working with many leading hotels in Thailand and oversea including, The Regent Hotel, Bangkok, Tinan Dynasty Hotel & Casino, USA, The Peninsula Hotel, Bangkok, Merchant Court Hotel, Bangkok, and Roxy Park Hotel, Singapore. Prior to this appointment, Anut was Executive Sous Chef at Hua Hin Marriott Resort & Spa.

Chef Anut’s specialty is Thai cuisine, which is available at Ginja Taste, the resort’s Thai restaurant, as well as other special themed events for guests and banqueting.

Picture shows (from left) Paul Millist, Harry Robert Callinan, Richard John Taffs, and Anut Koonmart
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