Grand Hyatt Kauaʻi Resort & Spa has appointed veteran hospitality executive Suttichai Sripolpa from Thailand as its new executive chef.
Known professionally as “Chef Sutti,” Sripolpa will direct all culinary operations at the 605-room oceanfront resort, overseeing its restaurants, banquet services and other dining programs while focusing on menus that showcase locally sourced ingredients.
Sripolpa developed his passion for cooking while working in his family’s restaurant in Thailand’s Udon Thani province.
He completed culinary training at Mesa College in San Diego and has led three Hyatt culinary teams recognized with the company’s Culinary Department of the Year award.
“I am honored to join the incredible team at Grand Hyatt Kauaʻi and to become a part of the vibrant community that makes the Garden Island so special,” Sripolpa said.
“There is something very meaningful about working with ingredients that are grown, harvested and sourced locally.”
He began his hospitality career as a hotel line cook before advancing through culinary leadership positions at several major U.S. hotels, including the Grand Hyatt DFW, the MGM Grand Hotel & Casino, Hyatt Regency Lost Pines Resort & Spa, and the Manchester Grand Hyatt San Diego.
Most recently, Sripolpa served as executive chef at Grand Hyatt Baha Mar in Nassau, Bahamas, where he managed culinary and stewarding operations across 20 dining outlets at the 1,800-room resort. He supervised more than 300 employees, oversaw food service for convention and banquet operations, and managed partnerships with celebrity chef-led restaurants.
At Grand Hyatt Kauaʻi, Sripolpa said he plans to highlight ingredients grown and harvested on the island, including locally caught seafood and produce cultivated in the resort’s hydroponic garden.
General Manager Michael Murphy said Sripolpa’s international experience and emphasis on regional cuisine made him a strong fit for the resort’s dining vision.
For further information on the Grand Hyatt Kauaʻi Resort & Spa and its dining options, click here.
