The JW Marriott Phuket Resort & Spa has
appointed Brian Raymond Moore as Executive Sous Chef.
In his new
role, Brian will be supporting the Executive Chef Dietmar Spitzer
in supervising daily operations of the resort’s F&B operations.
An Australian national, Chef Brian, 44, was born and raised in
completed his Apprenticeship of Cookery in 1994 at the William Angliss Institute,
one of Australia’s most highly regarded specialist centers
for hospitality, tourism and culinary arts.
He started his
culinary journey as an Apprentice Chef at the Grand Hotel (now Hotel
Windsor) in Melbourne. He continued to hone his skills working in
fine dining restaurants such as Rogalsky’s restaurant; Laconda Veneta; Arigo Harry’s Bar;
Rospar’s Restaurant; The Willow; Riva St Kilda Marina; Peter
Rowland Catering; Chiones Restaurant and Arthur’s Seat Restaurant in
Chef Brian joins JW Marriott Phuket Resort &
Spa from his previous role as the Corporate Group Executive Chef
at the Epicurean Group in Hong Kong. With Epicurean Group he
developed the French bistro concept with 3-star Michelin Chef Yannick Alleno at Terroir Parisien and launched numerous new
restaurants in Hong Kong and Kowloon.
JW Marriott Phuket
Resort & Spa’s Andaman Grill will be launching a new menu
created by Chef Brian from 24 June onwards.
The degustation dinner
on the new menu will be Spinach & Watercress Soup with a 63°C
slow-cooked free range egg; Poached Andaman Sea Prawns Tian –
crushed avocado, organic melon, gazpacho dressing; Big Eye Tuna
Tartar – Crushed avocado, preserved lemon, red radish, crème fraiche and lattice potato crisps; Andaman Sea Bass Fillet –
Honey mustard cauliflowerettes, cauliflower cream, radish and fresh
tarragon; Duck Breast – Sous-vide and 5-spiced duck breast sautéed
bock choy, sweet potato puree and duck jus; Mango & Passion Fruit Pavlova – Chantilly cream and mango gel and more sampling menu to
delight your taste buds.
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