Warwick Thomas
Executive Chef, Cape Town International Convention Centre (CTICC)
Chef Warwick Thomas was kind enough to share with us some details about himself, his experiences and his outlooks on the industry in South Africa:
“I was born in Johannesburg and completed my schooling there. I was not in a position to pursue a tertiary education, so I embarked upon an apprenticeship with the Carlton Hotel in Johannesburg. Since starting my career, I have had the pleasure of being exposed to international cuisine, having worked abroad in Scotland, America and Mexico. “
“What I love about my job is that I get to experience and experiment with new things every day. I enjoy having the creative license to explore and try new dishes and cuisine offerings. Working at a convention centre means that each day is different and I love the challenges that come with working in such a dynamic exciting environment.”
“Just keeping ahead of the pack is a major challenge. You want to continually be at the top of your game and abreast of the latest food trends. It is also vitally important to ensure that your team is equipped with the right skills and knowledge and that your continually nurture your staff so that they can achieve their full potential.”
“A positive trait of the South African industry is that we boast multi – skilled chefs. Overseas you tend to find certain chefs specialising in a certain area. In South Africa our chefs boast an array of skills and are multi-talented, which gives us a competitive edge.”
“My signature dish is slow roasted lamb, pulled with a master stock: garlic and rosemary. Open ciabatta with home pickled gherkins or cucumber, mustard mayo, and smoked tomatoes.”
