Phuket, Thailand – August 30, 2007
A 3-minute read

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

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

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 previous position of Executive Chef at JW Marriott Hotel Bangkok.

Richard has a strong background in the hotel industry with over 20 years experience in the kitchen. Prior to moving to Thailand, Richard was the Executive Chef at Intercontinental Pudong Shanghai. He also held various Executive Chef positions in the 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, a 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 as well as Banquet operations.

Paul Millist, Executive Chef
A native Australian, Paul has 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 culinary career in 1992 at the Oriental Hotel Bangkok. Since then, he has been working with many leading hotels in Thailand and overseas 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.

I met Harry Callinan when I was reviewing the super, new Pool Suites at the Singapore Marriott and his food was exciting. Most of my Marriott reviews were instigated by Lee Sutton whom I first met at the Four Seasons Resort & Spa in Chiang Mai many years ago. Since then we have become bosom buddies, and I was therefore shocked to learn yesterday that Marriott was discontinuing her position as head of PR for Asia. I’ve never met a more dynamic nor hard working executive in my life...who answers emails within minutes 24/7! Lee is off to Australia’s Gold Coast to pursue several hot ideas and I join all her friends and colleagues in wishing her great happiness.

I will miss you, kiddo!

Bookings are up all over Thailand for the coming high season that starts November first so if you are thinking about coming, act soon—the place is as warm and welcoming and peaceful as ever.

All the best,

Uncle Ted

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