The Mount Nelson appoints new executive chef

The Mount Nelson, a Belmond Hotel, has appointed esteemed chef George Jardine as its new Executive Chef.

The Cape Town hotel has its sights set on a bold gastronomic future and the Scottish-born chef is an integral part of this journey.

Jardine  has had successful stints at restaurants such as Jordan (most recently), Jardine and Seven, coupled with spells at lauded restaurants and hotels across the globe.

“The Mount Nelson has always been an icon and – in one way or another – has been part of my life since the day I arrived in South Africa. So, when we discovered our alignment on the position, it felt like destiny,” Jardine said.

With a string of accolades to his name, such as ‘Eat Out Chef of The Year’ for two years running and a spot as one of the world’s 100 best restaurants (through Jardine) by The S.Pellegrino World’s 50 Best Restaurants, the celebrated chef brings an impressive legacy and the skills needed to transform the best locally produced ingredients into culinary specialities for the Cape.

“Our gastronomic vision at the Mount Nelson hotel is inspired by ever-evolving culinary inclinations. Partnering with chefs like George Jardine, who continue to innovate and curate ever-new experiences for our guests, is pivotal to our gastronomic metamorphosis,” said Tiago Moraes Sarmento, General Manager of the Mount Nelson.

Taj Cape Town appoints executive chef and whiskey sommelier

Taj Cape Town, a luxury hotel in the Mother City, recently appointed Keshan Ramburan as its executive chef, and has hired Andrew Chirauka as its whiskey sommelier.

Ramburan brings two decades of exotic flavours, skill, and love of food to the luxurious heritage hotel.

A graduate of Cape Town’s Silwood School of Cookery, Keshan’s skill has seen him dishing up at a number of prestigious kitchens, lodges and hotels throughout the country, including most recently The Table Bay hotel.

His 20 years of industry experience further includes stints at the Aqua Sibaya Casino Sun International, Phinda Private Game Reserve, Madikwe Safari Lodge and Sossusvlei Desert Lodge.

“We are delighted to welcome Keshan to Taj Cape Town,” says Mark Wernich, Cluster General Manger, Africa for Taj Hotels. “A chef with his impressive experience – in terms of both the years he has accumulated in the kitchen, and the calibre of the establishments where he has worked – is a great asset to our hotel. Keshan is certain to enhance the quality of our culinary offering, and we are looking forward to seeing our guests enjoy more delicious moments with us.”

Guiding visitors at Taj Cape Town through their whiskey tastings is newly appointed whiskey sommelier, Andrew Chirauka.

Chirauka first fell in love with whiskey when he took up a post at the Cape Grace Hotel’s Bascule Bar more than a decade ago. This post was a revelation for him, having joined the hospitality industry back in 1992, and moved to South Africa in 2003, he took enormous pleasure in learning all about the offerings at what was then South Africa’s largest whiskey bar.

“I love speaking to people about whiskey – I would love everyone to appreciate it as much as I do!” Andrew says.

With this in mind, he has developed a signature range of cocktails showcasing various whiskeys, like the ‘Taj old fashioned’ featuring Paul John Whiskey, sugar syrup, Maldon salt and angostura bitters, or ‘Whiskey Sour’ with Bourbon, lemon, sugar and egg white.

The introduction of the Whiskey Bar at Taj Cape Town is part of the recent refurbishment of the hotel’s ground floor, with the hotel set to reap the benefits of Chirauka and his creative whiskey creations.