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Our speakers have been carefully selected for their subject matter expertise and Industry knowledge and experience. Our speakers have current industry experience so are well versed in trends and industry happenings.

HOSPITALITY PROGRAMME SPEAKERS

Hospitality seminar speakers in alphabetical order are:

LARRY HODES

Larry Hodes has been in the hospitality business for over 25 years, moving up through the ranks of operating his own restaurants, working as Restaurant Operations Manager for The Palace, Sun City, Sun International, HR & Training Manager for the Mugg & Bean franchise group to being an HR Director for Compass Group, South Africa; which is the largest global food service organisation. He brings an excellent mix of facilitation and business experience.

Larry currently operates The Restaurant Code which is a hospitality consultancy which assists hospitality providers in improving their top line, systems/processes, service levels and above all their profitability. Key aspects that he is very passionate about are management development, customer service and systems and processes.

Larry is a past chairperson of the Restaurant Association of South Africa Training Committee and the South African National Barista Competition and a past director of the Speciality Coffee Association of South Africa. He is also a past member of the Standards Generating Body for THETA (now CATH SETA) and the Advisory Committee for Tshwane University of Technology – Department of Hospitality.

Director
The Restaurant Code
www.therestaurantcode.com

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GRACE STEAD

Although a Town Planner by profession, Grace Stead moved over into the field of promoting sustainable development in 2000 when asked to be the Local Agenda 21 (LA21) Co-ordinator for the City of Cape Town.  During this time she managed a range of projects and enabled a better working relationship between the city and civil society.  This included managing the LA21 Partnership between the City of Cape Town and the City of Aachen in Germany.  This partnership promotes sustainable development through projects, exchanges, networking and awareness-raising and has received international acclaim.

 Her skills and work experience include the provision of project management and sustainable improvement services relating to cleaner production, climate protection, event greening, sustainable procurement, zero waste, renewable energy, green buildings, fair trade, responsible tourism, effective use of resources and innovate ways to reduce the ecological footprint one step at a time.  Participation, effective communication, constant monitoring and final evaluation of lessons learnt are essential principles that are used in sustainable project management implementation.

Grace has a wide range of skills such as facilitation at workshops and conferences or chairing and scribing of meetings.  She is a confident public speaker and has participated and spoken at numerous international conferences.  Her project management skills include the development of tender documents, proposals for new projects, business planning, budgeting and monitoring.

During her spare time she enjoys paragliding, photography, travelling and reading.  She is actively involved in local community projects as well as continues learning and self development.  She currently lives in Cape Town.

Director
Steadfast Greening
www.steadfastgreening.com

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WINE GUIDES

CATHERINE DILLON

Cape Wine Master, Catherine Dillon, has been involved in tourism for the past 15 years. Owner of Wanderer Wines, Catherine is committed to ensuring that SA wine is understood, appreciated and enjoyed by locals and tourists alike. Her love of people, the bush and her country has ensured that wine tours offered are insightful, enjoyable and not limited to the winelands alone. Catherine and her team of specialist wine guides share the same vision of offering a winelands experience that will leave an indelible impression on a person.

Catherine and her team, offer private tours, events and tutored wine tastings from a beginners level to advancedand runs an informative website on Wines.

Catherine has a BA (HDE) in History, English and Wine and is a qualified Tour Guide.

www.wandererwines.co.za

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ANNELEE STEYN

Annelee qualified as a Tour Guide in 2002 and specialised in offering walking tours in the Cape Winelands. Annelee has a Diploma in Wine and during her course she started teaching at the Cape Wine Academy.

Because of her great interest and passion for viticulture, she took herself off to Europe for two work experience; in 2006 to a wine farm in Veneto, North Italy and in 2009 to Rheinhessen in Germany.

Annelee is a qualified facilitator, assessor and tour guide. She has taught with the Cape Wine Academy and the South African Government Sommelier Wine Project aimed to uplifting employed youth.

Annelee is extremely proud of South African wines and passionate about sharing our beautiful Winelands, and excellent wines with visitors.  She looks forward to meeting you!

www.wandererwines.co.za

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Our speakers, training providers and celebrity chefs have been carefully selected for their expertise and industry knowledge. Restaurants have been carefully selected for their uniqueness and reputations, most winning top dining awards.

CELEBRITY CHEFS

Celebrity Chef Peter Goffe-Wood hosts you for one and a half days practical classes at Kitchen Cowboys in Woodstock

PETER GOFFE-WOOD - FOOD ALCHEMIST / KITCHEN COWBOY

Peter was born in London and has been a professional chef for the past 26 years.

He was classically trained at the Beverly Hills Hotel in Umhlanga Rocks and later returned to London. For nine years he worked for number of the capital’s top chefs in some of the West End’s award winning restaurants before being enticed back to South Africa to help open the La Couronne Hotel & Winery (now Mont Rochelle) in Franschhoek which was named as one of the fifty most exciting restaurants in the world by Conde Nast Traveller in 2000. Peter embarked on his own venture – PGW eat in 2001. Peter’s work as food alchemist, consultant and events coordinator has taken him from the banks of the Chobe river in Namibia to Bangkok, Hanoi and Sydney and to as far a field as Oman in the Persian Gulf.

He has also cooked for South African embassies and other clients in Paris, Budapest, Stuttgart, Istanbul, Zagreb, Moscow & London

Peter has had a hand in the development of some of the Cape’s busiest restaurants including Blues, 95 Keerom Str, Balducci’s & Salt as well as consulting for an international hotel group in Zimbabwe.

He launched the Kitchen Cowboys cooking workshops in 2003 in Cape Town.

Peter was food editor for GQ magazine for eight years and has made freelance contributions to Food & Home magazine, Hospitality and Gourmet Traveller.  He was a monthly columnist Pick n Pay’s Fresh Living magazine and regular contributor to Men’s Health. He is author of Kitchen Cowboys and Blues Restaurant – the essence of Cape Town.

Peter is currently on the judging panel for the San Pellegrino 50 Best Restaurants in the World, as well as the Eat In Local Produce Awards and was on the Eat Out panel of judges for the SA ‘s Top 10 restaurants for 5 years. He is now a judge for the Diners Club Wine list of the year competition, the World Class cocktail competition as well as the National Steakhouse Championship.

Peter won the South African leg of the Global Pizza Challenge in 2011 and represented SA in Sydney in 2012 at the international finals of the Global Pizza Challenge where he won 1st place in the Dessert Pizza Category.

Peter has appeared with the legendary Phil Ligget on a Super Cycling cooking series as well as a year-long slot as the Healthy Chef for Super Sport’s weekly lifestyle programme Activate on DSTV in 2004. He featured alongside Ainsley Harriot on BBC Food’s Off the Menu, was on SABC 2’s Ready Steady Cook and has regularly appeared on Expresso, Top Billing and Pasella.

He currently features as a judge in the second series of MasterChef SA on Mnet.

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The celebrity chefs will host you at their restaurants at chef's tables, demonstrate culinary skills to you and facilitate your trends culinary classes.

LUKE DALE-ROBERTS

Having honed his considerable skills in some of the most renowned kitchens in the world, since coming to Cape Town, Luke has consistently proven his mettle with a string of awards and accolades, the most recent being The Test Kitchen awarded Best Restaurant of the Year at the 2012 Eat Out Dstv Food Network Restaurant Awards.

The Test Kitchen, which opened in November 2010, sees the chef cooking his distinctive style of cuisine in an intimate space that also delights design aficionados.

Time magazine pin pointed the date November 24, 2010, as the day “Woodstock officially became Cape Town’s hottest district… when Luke Dale-Roberts opened The Test Kitchen there.” Worthy praise indeed.

As its name implies, The Test Kitchen, though primarily a restaurant, affords Luke the opportunity for maximum innovation as a chef, as well as being a space to use as “the creative hub” for a variety of different projects, including regular cooking demonstrations. “It symbolises a stage in a creative process,” he says. The intimate 40-seater restaurant provides guests with the option of a casual or more formal dining experience, but always a taste of Luke’s apparently limitless culinary imagination and exquisite presentations.

Following the 2011 Eat Out Dstv Food Network Restaurant Awards, in which Luke was awarded Chef of the Year, Luke not only went on to collaborate with leading food innovators Woolworths on a gourmet Christmas range but in a recession which has sadly seen so many establishments closing their doors, he took the bull by the horns and opened a new dining concept - The Pot Luck Club – at the end of 2011 next door to the Test Kitchen.

In a recent move, Luke has decided to shift things around –incorporating this next door space into The Test Kitchen and moving The Pot Luck Club to a larger space within The Old Biscuit Mill where up to 100 guests can enjoy the spoils on offer. Both eateries have thus doubled their capacity. Opening in January 2013, the new no-doubt equally designtastic Pot Luck space is certainly the city’s new dining destination du jour. Fans are thrilled to hear the new The Pot Luck Club opens for Sunday lunch and  also offer a daytime Champagne lunch menu.

A pop-up Pot Luck Club is also currently on the international scene at Switzerland’s hottest ski destination, Verbier. Located at the stylish ski lodge Hotel Farinet, the pop-up Pot Luck is open for the duration of Verbier’s ski season and makes for an added ideal laboratory to test tastes and ingredients to a well-heeled audience.

While Luke’s remarkable talent, as well as consistency and innovation, continue to push culinary boundaries without losing sight of the expectations of diners and ensure his eateries are fully booked months in advance, he remains humble.

“I think the secret to the success of the restaurants so far is that every single person who works here is completely and utterly committed to doing their level best every single day – from the selection of the produce we work with, to presenting each dish on the plate,” says Luke.

“We all want the same thing - for the diner to be blown away by the combination of flavours and the taste experience that we have put so much effort into creating.”

Luke’s most recent development is a dedicated food lab located across the road from these two restaurants where he and his team will develop, design, conceptualise and create new concoctions to further delight diners.

The path to these two exceptional restaurants has been a long and winding one: British born Luke trained at Baur Au Lac Hotel in Zurich, Switzerland– at the time recognised as one of the top five hotels in the world. He returned to London where he honed his skills in the art of French fine dining at Elenas L’Etoile under Roux brothers protégé Kevin Hopgood. This was followed by a move to Australia where he explored Pacific Rim fine dining.

Returning to London, Luke continued his career working at the Bali Sugar (member of the Sugar Club restaurants in the UK), learning fusion cuisine at its best. From there he moved to the famous Soho House Media Club as executive sous chef where he cooked for the rich and famous; regular diners included film and pop stars Madonna, Kevin Spacey, Kylie Minogue and Oasis.

Luke then headed for to Asia for a five year stint, launching several restaurants from Singapore to Seoul. He continued to expand his global cooking styles opening venues from modern fine dining to Japanese-style and French bistros.

In 2006 he took up the position of executive chef of La Colombe at Constantia Uitsig, lifting the restaurant not only to the highest local standards, but bringing it international recognition too. This included two Eat Out restaurant of the year awards, Eat Out chef of the year, and culminated with 12th position in the San Pellegrino world’s 50 best restaurants.

Luke’s culinary creations are for the discerning diner in search of imagination and superb technique. He starts with the thought that a dish has to be understandable and have bold flavours. “From there I build it and add textures and presentation. I’m always tweaking and refining to find a dish’s full potential,” says Luke. “My mantra is ‘taste, taste, taste!’”

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PETER TEMPELHOFF

Peter Tempelhoff spent most of his life travelling and working in different countries and studied economics at University before discovering his true passion for food. After training at  the ‘Institute of Culinary Arts’ in Cape Town in 1996 he finished top of his class and was awarded a bursary to study at the prestigious Culinary Institute of America.

His first chef position was at Grande Roche Hotel, then a Relais & Chteaux member property, under the late Grand Chef, Frank Zlomke where he spent 2 influential years.

Peter then relocated to London’s Quo Vadis with Marco Pierre White for a year. From there he spent 2 years in his first Michelin starred restaurant with his long time mentor and friend Aaron Patterson of Hambleton Hall. After which it was back to London for a year at another one Michelin starred restaurant, Zafferano, owned by Giorgio Locatelli.

In 2005 he accepted the position of Executive Chef at Automat in Mayfair, which gained instant applause as being one of the coolest places to eat in London, with some of the simplest yet finest food. Awards soon followed which included ‘Top Table in London in 2005’ and was nominated for ‘Restaurant of the Year 2005 by Harpers and Queens Restaurant Awards’.

Returning to South Africa in October 2006, Peter took over as Executive Chef at the award winning Grande Provence Heritage Wine Estate in Franschhoek. During his time here he was named ‘Sunday Times Chef of the Year 2007’, ‘Franschhoek Life Chef 2007’ and also elevated the restaurant to the ‘Eat Out Top 10 Restaurants in South Africa’.

In January 2008 he accepted the position to oversee the 5 Relais Chteaux restaurants within ‘The Collection by Liz McGrath’. Since then he has been awarded 3 Stars in The Rossouw’s Restaurants Guide and the Eat Out Top 10 award for The Greenhouse. Between The Plettenberg, The Marine and The Cellars-Hohenort Hotels, Peter is currently holding 9 Rossouw’s stars, more than anyone else in the guide’s history and the country. Sand at The Plettenberg has also won Best Hotel Restaurant on the Garden Route for 2 years in a row, by CXPress Newspaper, for 2009 and 2010.

Over the last few years Peter has also had the good fortune of working with some of this generation’s greatest chefs, including…  Grand Chefs -Joel Robuchon, Anne Sophie-Pic, Michael Caines, Kyomi Mikuni, Daniel Humm & Daniel Boulud as well as Eric Ripert and Yoshi Takazawa.

In November 2011, Peter was given the title of ‘Relais & Chteaux Grand Chef’ at the association’s annual congress held in Portugal. The week after this honour was bestowed upon him, the flagship restaurant, The Greenhouse, under Peter's guidance, was voted as South Africa’s number one restaurant in the Eat Out Top 10 Awards, as well as Restaurant of the Year.

2012 saw Peter invited to be part of the Relais & Chteaux Grands Chefs dinner at Gotham City, New York – a gathering of the world’s finest Chefs that showcased fine global cuisine.

In 2013 Peter once again showcased his cuisine at his second Relais & Chteaux Grands Chefs dinner, this time in London that raised money for the Associations charity of choice – Action Against Hunger. Another achievement for Peter in 2013 was a ‘Sliver’s Silvers Award’ for his ‘Exquisite Progressive South African Cuisine’ at this new South African culinary award ceremony.

 www.petertempelhoff.com

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RUDI LIEBENBERG

“The foundation of our process starts with respect, respect for the ingredient, respect for the process, respect for the end product and respect for the diner,” says Chef Rudi Liebenberg - respectfully.
After leaving school Rudi's first job was in a pizzeria. He then joined a large salad production kitchen, producing about six tons of salad a day. He was then called up to do national service where he started training as a chef for the military.

Rudi Liebenberg undertook his training as a chef under Manfred Muellers at the Technikon Witwatersrand Hotel School.  He started working as a Commis Chef in the Tropicana Hotel in Durban and then moved back to Gauteng and went on to become Executive Chef at the Parktonian Hotel, a position he held for two years before joining the swish Park Hyatt in Rosebank as Chef de Cuisine for a year.

From 2001 to 2003, he worked at the Sheraton Hotel & Towers in Pretoria, before leaving to join the Michelangelo Hotel in Sandton as Executive Chef.  In 2006, Rudi joined one of Gauteng’s foremost culinary training providers, the Prue Leith College of Food & Wine as Principal and Executive Chef.

Rudi’s passion to be in the kitchen took him back into hotels when he joined the exclusive Saxon Hotel as Executive Chef in December 2006. In 2009 Rudi moved to Cape Town to take up the challenging position of Executive Chef at one of South Africa’s oldest and finest hotels – Orient-Express’s Mount Nelson Hotel, which had a long held reputation locally and internationally for its exceptional cuisine. He opened the elegant new Planet Restaurant at the hotel which in just two years has already garnered a galaxy of awards.

Recent career highlights include: 2010 Recipient of Golden Circle Alumni Award in recognition of his contribution to industry by School of Tourism and Hospitality (University of Johannesburg); In 2011 Winner of the Great Grapes Cuisine Cook-off;   2011 Fleur du Cape Top Ten places to eat in Cape Town, 2011 and 2012 Eat Out Top 20 Nominee; Trip Advisor Travel Choice Award in 2012, Top 10 hotel restaurants world wide (Hoteliers magazine). In 2012 rudi won, Sunday Times Chef of the Year.

Rudi’s style of food is a combination of local and international flavours and trends. The food in the kitchen is fresh, interesting, thought-provoking, and sometimes controversial. His style of food has changed over the last 10 years to become more relaxed and quite unpretentious. In the Mount Nelson Hotel’s flagship restaurant, Planet, the style has been very simple: respect, waste as little as possible, utilise secondary cuts, get in touch with the origins of everything and be transparent from supplier to plate.

Planet Restaurant

Mount Nelson Hotel

www.mountnelson.co.za

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LINDT CHOCOLATE STUDIO & BOUTIQUE

The Lindt Chocolate Studio & Boutique at the Cape Quarter, De Waterkant, Cape Town is now an even more indulgent experience into the charming world of chocolate.  Along with the retail offerings, the Lindt Chocolate Studio & Boutique presents chocolate-lovers with the opportunity to learn more about the fascinating world of chocolate and make their own creations under the expert guidance of the Lindt Master Chocolatiers.  Enjoy our latest decadent creation, Lindt hot chocolate, which is sold exclusively at the Lindt Chocolate Studio & Boutique.

www.chocolatestudio.co.za

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DIMO SIMATOS

Dimo Simatos is regarded as one of the finest pastry chefs in South Africa.  His formal training began with the City and Guilds pastry course and continued in the United States, France and Switzerland.  After his formal training, Dimo helped establish many pastry brigades in five-star hotels in South Africa – he was, for example, the Head Pastry Chef at One & Only in Cape Town.  Dimo has also worked and competed as a pastry chef internationally.  He represented South Africa in the United States Culinary Classic Competition, at the Culinary Olympics in Germany and the Culinary Challenge in Singapore.  He launched and runs the Cape Quarter Chocolate Studio in Cape Town as well as the Design Quarter Chocolate Studio in Johannesburg.

RESTAURANTS

Discover GOLD in Cape Town. From the moment you walk through the glass doors into the aged brick interior, with its ancient doors, wooden beams and iron pillars, you will feel the heartbeat of a unique African restaurant in Cape Town. GOLD Restaurant will take you on a taste safari from Cape Malay to African cuisine – from Cape Town to Timbuktu with its set 14 course menu served at your table.

Start your evening with an interactive Djembe drumming session which will get you in tune with our African rhythms and songs for the rest of the night. 30 minutes of vibrant playing of the drums will ensure an energized start to your evening. A soothing hand washing ceremony will complete your interactive drumming experience.

Sit down at your table in one of our beautiful dining areas, each adorned with unique African décor. Choose from dining areas whose names resonate with the appeal of Africa – Ashanti, Timbuktu, Kenya or Kente. Dine in the Moroccan courtyard, or the Gallery, where you will be surrounded by stunning African artifacts. A set 14 course menu consisting of Cape Malay cuisine and African cuisine will be served to you by one of our beautifully adorned member of staff who will explain each dish to you and from which country the dish originates.

Be captivated during dinner by our tall, graceful Mali Puppets as they dance around your table with the drummers and singers. Our live entertainment is unique to South Africa and their performances will embrace you and take you into the heart of Africa.

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