Appointed Executive Chef
At Grand Hyatt Baha Mar in Nassau, Bahamas
Hailing from Thailand, Sripolpa discovered his passion for the culinary arts at a young age while working for his family's restaurant. He began his career with Hyatt in 1990 as chef de cuisine at the Regency La Jolla in San Diego before being promoted to executive sous chef at Hyatt Regency Lake Las Vegas. In 2005, he played a pivotal role as executive chef on the opening team at Grand Hyatt DFW and later relocated to Hyatt Regency Lost Pines in Austin. Most recently, Sripolpa served as executive chef at the 1,629-room Manchester Grand Hyatt San Diego, the largest hotel in Southern California, and brings culinary experience from Marriott, Sheraton and MGM hotels and resorts.
Sripolpa received a culinary arts degree from Mesa College in San Diego and accomplishments include: working with the famed James Beard House in NYC, consulting on behalf of Grand Hyatt for Hainan Airline's first-class meals and being recognized by Hyatt as Chef of the Year.