Cooking up a storm in the five-star kitchen: Jan du Toit (senior sous chef), Miriette Hoogendyk (pastry chef) and Frederico Dias (sous chef) report to Warren Forster (executive chef). Seeing to the food and beverage and operational side are Sharla Govendor (food and beverage manager) and Yugen Naidoo (banqueting manager).
“The team's expertise will set a new benchmark in five-star cuisine,” said Trimble. “As we are preparing sample menus and doing food tastings in the Guvon House training kitchen, the strengths of the individuals are apparent and team morale is high. We cannot wait to open with the Brazil team in-house and treat them to the delectable menu items we have available.”
Trimble leads his team with knowledge gained in the hotel industry throughout Africa (South Africa, and Ghana) and Mauritius, while Freddy Dias brings a good measure of je ne c'est quoi to the menus with experience gained while at Auberge des Fontaines d'Aragon (Montauroux, France).
Miriette Hoogendyk, previously at the Fusion Boutique Hotel in Polokwane, is swooning all with her talents in the pastry department while the rest of the highly capable team originate from respected hotels such as The Grace, Airport Grand and Holiday Inn Sandton.
Gordon Padayachee (maintenance manager), Patricia Fivaz (PA to the GM) and Ariska van der Westhuizen (marketing assistant) complete the management team.
