ICONS
MARK HAGAN
" I have used your teas in many dishes over the years. I love the Mountain Berry, it is great for making jellies to serve with desserts, great with chocolate! I have a wood-smoked lamb rack with the chamomile tea, and have used the peppermint in soups and dressings. I use the Japanese tea in green tea mousse. "
- Mark Hagan
MARK HAGAN
Executive Chef
Grand Hyatt, Goa
India
India
Chef Mark began his journey with Hyatt starting with the Grand Hyatt Dubai as a Chef de Cuisine followed by a promotion to Executive Sous Chef. As part of the opening team, he rose to the position of Executive Chef at the Grand Hyatt Doha. Chef Mark currently holds the position of Executive Chef at the Grand Hyatt Goa, in South West India.
Inspired by his mother's chef skills, Chef Mark Hagan began cooking at the young age of 10. He started working in professional kitchens at the age of 16, washing pots during his summer holidays.
Quickly moving up as Commis Chef at the Kilkea Castle and at the Shelbourne Hotel in Dublin, he then took a position as Sous Chef at the prestigious Soho House in London and later as Executive Chef at the Shanahan’s on the Green.
Chef Mark has won multiple awards of gold and silver medals at the Hotel Olympia, and a silver medal with Irish Culinary Team at the 2006 Culinary Olympics in Berlin 2006.
