From Australia to Norway, to the Philippines and the Maldives, and other exotic points in between, Garth Welsh has directed the beverage and food programs at some of the world’s most exquisite hotels and resorts.
Welsh’s background was initially in the field of culinary, where his adventures have also taken him to Fiji, England and Malaysia. During his time in Malaysia, Welsh quickly established himself as one of the top chefs in the country, and was awarded with the “Outstanding Chef of the Year” distinction at the Time Out KL Food Awards in 2012.
After years in kitchens where he was known for his exceptional expertise, natural passion for food, and unshaking belief in the power of motivated, enthusiastic teamwork, Welsh took on his final culinary role as Director of Cuisine at W Guangzhou, overseeing the culinary programs at W’s first hotel and concept restaurants in mainland China.
From China it was off with the chef whites and on to W Koh Samui, to oversee the entire Beverage and Food department, where Welsh brought his innovative approach and passion for all things food and beverage to Thailand.
In just two short years, Welsh quickly worked his magic on W Koh Samui’s bar scene, working with acclaimed cocktail innovator, Cocktail Professor, along with Thailand’s top cocktail bar, Vesper, to create one of Thailand’s leading cocktail programs at Woobar, where the menu was presented on Instagram.
A draft cocktail program was added and the venue became the first in the world to serve Black Ivory Nitrogen Coffee. In addition to this, what was once a retail store next to Woobar was converted into an entirely new venue, purely dedicated to barrel aged cocktails.
Welsh then worked alongside Mikkel Borg Bjergsø, founder and owner of Mikkeller and one of the most original, playful and innovative brewers in the world, on creating two beers for W Koh Samui, Mikkeller Whatever and Mikkeller Whenever, both exclusive to W Koh Samui and both featuring flavors from Thailand such as lime leaf, mango and ginger.
Along with developing the beverage program, Welsh was responsible for re-energizing the resort by overseeing all “happenings” and also created an offsite pop-up Mexican restaurant built from scratch. With all that was happening at W Koh Samui, W’s brand leaders began to take notice and Welsh was soon recruited for the role of Beverage and Food Director at W Washington D.C.
In his role at W Washington D.C., Welsh oversees all restaurants, bars, and banquet operations in the hotel, including the highly successful, high volume bar, P.O.V.
Welsh is also co-owner of craft beer mecca, Mikkeller Ari, in Bangkok and has recently become a Certified Cicerone®.