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Aussie innings at Grand Hyatt Goa

By on October 08, 2015
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Aussie innings at Grand Hyatt Goa

New executive chef Mark Anthony Long is raring to go with exciting new dishes from an exclusive Australian menu reflecting his vast experience and vision

There are surprises galore in store at Grand Hyatt Goa, as the exclusive resort in Bambolim welcomed its new executive chef. Mark Anthony Long brings a wealth of experience cooking in Australia and South-East Asia to Goa as he waits to dish out new offerings to eager patrons at the hotel's signature The Verandah restaurant.
With more than 29 years of experience, Chef Long mixes vibrant colours and distinct flavours to bring out the best in modern Australian cooking. He works with quality ingredients and creates innovative flavours, keeping his dishes fresh and light – a perfect answer to Goa’s hot and humid weather.

Originally from the United Kingdom, he began his trajectory in hospitality in 1983, and worked his way around the globe – including the UK, Australia, South-East Asia and China – to create his own unique style of cooking. He aims to apply his knowledge of modern Australian cuisine to the best local and international ingredients available in Goa.

Read the full article in 'Viva Goa' magazine copy.
Viva Goa magazine is now on stands. Available at all major book stalls and supermarkets in Goa.


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