Introducing Five Executive Chefs Ready for you To ‘Dine at the Beach’

Introducing Five Executive Chefs Ready for you To ‘Dine at the Beach’
Introducing Five Executive Chefs Ready for you To ‘Dine at the Beach’

The five Executive Chefs to ensure that ‘Dine On The Beach’ (page 1) is a gourmet’s delight each have a wealth of experience at some of the most acclaimed restaurants from around the world. Here’s just a brief introduction to each chef followed by their outstanding culinary item from the menu.

Chef Christoph Trocker, Executive Chef Hyatt Regency Hua Hin & The Barai

Hailing from Austria, Chef Christoph Trocker began his culinary journey 23 years ago.  His vast experience and multicultural learning was garnered from countries such as Switzerland, Austria and Germany.  In 2004, he moved to Dubai and worked at the Jumeirah Beach Hotel where he was appointed Chef De Cuisine. With an eager desire to form new experiences, Chef Christoph relocated to China and joined the Hyatt family, where his outstanding performance at Grand Hyatt Shenzhen was recognised and he became Executive Sous Chef at Hyatt on the Bund Hotel in Shanghai in 2011. This was prior to his appointed position as Executive Chef of Hyatt Regency Hua Hin. Chef Christoph’s passion is in creating dishes that enhance natural flavours found in local foods. He focuses on each dish’s authenticity, working closely with local farmers and fishermen to ensure that only the best quality foods are served in Hyatt Regency Hua Hin. Hua Hin scallops, smoked snapper, beetroot salad tartar, Horseradish Créme Fraîche, sieved egg

Chef Riccardo Ioanna, Executive Chef, Intercontinental Hua Hin Resort

Italian native Riccardo Ioanna oversees the culinary operations of all eight food and drink venues at InterContinental Hua Hin Resort. He brings to the position of executive chef for the five-star coastal resort more than 17 years of kitchen and restaurant experience. Riccardo began his culinary career with studies at renowned Villa Santa Maria cooking school.  His experience and the places where he’s honed his craft have included London, Bermuda, New York and Dubai. Hew He has also worked as chef de cuisine for the cruise ship The World, an exclusive residential community at sea. Before joining InterContinental Hua Hin Resort, Chef Riccardo contributed his skill and artistry at the InterContinental Bali resort, where he was executive sous chef for two and onehalf years. He joined InterContinental Hua Hin Resort as executive chef in February 2016. Spinach Cannelloni, stuffed with braised cinnamon lamb loin, Madeira reduction, crumbled goat cheese.

Chef Mario Hofmann, Executive Chef, Hua Hin Marriott Resort & Spa

Hua Hin Marriott Resort & Spa introduces Executive Chef, Mr. Mario Hofmann who takes care of five restaurants and bars within the resort. Born in Germany and with more than 20 years of experience, he began his career as a commis de cuisine at CCS Catering Management, Nuremberg. He later joined Kempinski Hotel Airport Munich as a Sous chef, leading a team of 40 chefs. In 2006, he took a role as Head Chef at a Berlin hotel before relocating to Bangkok to work as Executive Sous Chef at Siam Kempinski Hotel. In 2012, he moved to the Kempinski Hotel “Das Tirol” Kitzbuehel Alps in Austria as an Executive Chef for 2 years. Later Mr Hofmann moved to Malaysia and work at ShangriLa Hotel, leading a team of 170 chefs and taking charge of banquet events up to 1,500 guests before relocating to Thailand and his currently position. Fillet of seabass, crispy bacon, truffled potato mousseline, parsley emulsion, black tuille.

Chef Steffen Hoffer, Executive Chef, Centara Grand Beach Resort & Villas Hua Hin 

Originally from Germany, Steffen has lived in Thailand for the past 10 years, working in various destinations within Thailand. He gained his experience over the years with time spent in the Caribbean, Australia and now Thailand working for such International brands as Sheraton, Marriott, Crown Towers and now Centara. He describes his style of cooking as Mediterranean with influences from Asia and is inspired by people who use fresh ingredients to create amazing dishes with distinct flavors. He enjoys cooking because he is able to experiment with ingredients and flavors blending them to create something amazing. Slow cooked beef short rib, German spätzle pasta, baby vegetable, mushrooms.

Chef Philipp Maus, Executive Chef, Hilton Hua Hin Resort & Spa

Chef Philipp has over 15 years’ experience in Culinary Arts. After completing his chef training at Maritim Hotel Ulm, Germany he gained important experience in La Terrasse, Gault Millau, Scala Restaurant Gault Millau, Switzerland. He then worked alongside Michelin Star Chef Jan Van De Voorde at Chalong Beach Hotel & Spa, Phuket. Chef Philipp Maus was most recently the Area Executive Chef at Centara Karon Resort, Centara Kata Resort and Waterfront Suites Phuket by Centara. In his 1 year as the Executive Chef at the Hilton Hua Hin his presentation of The “Tap Sakae” Coconut parfait may be regarded as a signature dish. Tap Sakae Coconut Parfait, Raspberry “Bavarian style” lime sauce.