Born in Yala, Thailand, Hinracha's "Biggest inspiration and the reason for selecting the profession was my father. A successful chef, I watched him fish for his own fish, select his own ingredients and make his own stock and sauces. His dedication and passion drew me to explore this field, whereas his creativity and 'different-thinking' pushed me to innovate, constantly."
Having trotted the hospitality globe for over 15 years, Hinracha's last stop before he arrived in Mumbai was at Parisa Resorts in Phuket, Thailand as the executive sous chef. He lists out the earlier stops - "I have worked in some of fine hotels over the years like Meritus Pelangi Beach Resort in Malaysia, Koyao Island Resort and Spa Phang-Nga in Thailand and IOI Palm Garden Hotel in Kuala Lampur."
As for the first big break, he states, "I began with the Kohchand Grand Lagoona Resort in Thailand as the sous chef. Prior to this, I was helping my father in the running operations of our family restaurant in Thailand, which was my decision-making experience."
It is at his dad's restaurant that Hinracha "decided that experience in the hotel industry was crucial to broaden my horizons, think differently and develop my skill set. The absolute favourite part of my job is to innovate, everyday. It is a tough balance to maintain, a fine line to keep, when you craft food, while sticking to the age-old authentic recipes of one's forefathers."
Married with two children, the chef reveals what keeps him going, "I like to push my limits and provide a modern approach, while also maintaining a healthy route to cooking. Capitalising on this culinary hobby of mine, I must humbly admit, pushed me beyond my peers in this competitive career field. My struggle, coming from the peaceful northern part of Thailand to metropolitan cities, being away from family (wife and kids) and yet being open to experiencing different cultures and workplaces, was I think my biggest reason for success."
Hinracha owns a restaurant, 300 km north of Bangkok called MahaSarakham. He has an avid interest in food carving and has won competitions in Phuket. Finally, he lets into his recipe for success, "My secret lies not only in winning these various events and competitions, but in different experiences. Owning a restaurant has given me the business acumen to develop ownership, participation has given me visibility and a sense of competitiveness, whereas my thirst for travel has allowed me witness new tastes, new smells and new cultures. This, I believe is my secret."
