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Saturday 20th October is International Chef’s Day, the inauguration of which took place in 2004 and allowed for chefs all over the world to celebrate their profession. It is a day that aims to create widespread awareness of the industry and those who dedicate many hours to finding new and innovative ways of keeping the hungry public happy and fed. In honour of this day, Lesley Simpson Communications would like to raise a toast to some of the fabulous chefs in our portfolio.

Garth Shnier is a graduate of the then Southern Sun In-House Training Programme who went on to work at most of the five-star units in the now Tsogo Sun group, then onto overseas endeavors including the Arabella Grand in Frankfurt. He has also headed up various renowned restaurants throughout South Africa. In his current position as Food and Beverage Manager/Executive Chef of the InterContinental Johannesburg Sandton Towers and the Sandton Sun, Garth has added a lot of value, including adding the concept of African fusion to the menu and spearheading the introduction of sustainable dining.

Working hard on the rejuvenation of the Saxon’s eateries is top SA chef David Higgs. Chef Higgs began his career in 1990 and has since won many prestigious awards in the South African hospitality industry including Eat Out’s 2011 Best Restaurant and Best Chef.  Added to this is his international participation in the San Pellegrino Chef’s Cup in Italy as judge, as well as ‘Les Etoiles de Mougin 2011’ in France. David’s cooking style is exciting as it replicates the art of new food trends worldwide, whilst introducing a brand new gastronomic experience to guests.

Executive chef at Granny Mouse Country House and Spa, Evan Coosner is the creative mind behind the menus for both the fine dining restaurant, The Eaves as well as the more relaxed Bistro. Chef Coosner has worked at a number of Cape-based restaurants including Overture and Ginja, he also did a stint in Ireland and now, with his team, prepares scrumptious food that is on-trend and created from top-quality ingredients. Evan’s lifestyle is centered on his career and his passion for food.

Having completed his training in Singapore, Chef Tony Khan’s 35-years of experience is enhanced by his unique perspective towards food, his team and his guests.  Chef Tony, Executive Chef of the iconic Polana Serena Hotel in Maputo, has been internationally recognised numerous times in his career for being among the best chefs in the world, and is well known for his eclectic style and particular focus on healthy cuisine.

 Last but not least, Craig Patterson, Executive Chef of Newmark Hotels’ V&A Waterfront properties oversees the food and beverage operations at the Victoria and Alfred Hotel’s OYO Restaurant, Dash at the Queen Victoria Hotel as well as Dock House Boutique Hotel. Chef Patterson trained at the Granger Bay Hotel School and went on to work in kitchens with some of South Africa’s most inspiring chefs. Among these restaurants were Haute Cabriere in Franschhoek, Parks Restaurant in Constantia and The Cape Grace Hotel.

These leading chefs pride themselves on serving dishes that are of the highest standards, pioneering new food trends and, above all, being true to their patrons. Guests have come to expect nothing less than stylish and sophisticated cuisine that is constructed from fresh and seasonal ingredients. We salute them and all of the dedicated gastronomes who work tirelessly to please our palates.

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