With a long list of accolades to his name, Chef Henrico Grobbelaar has joined Southern Sun The Cullinan as executive chef. His numerous achievements include being part of the National Culinary Team since 2005, winning Sunday Times Chef of the Year 2009, San Pellegrino International Young Chef of the World 2009, and executive chef to the World Economic Forum in Switzerland 2010, as well as the 2010 World Cup.
”To be a chef, you must have a tenacious personality because the industry is a demanding one that requires a high level of commitment and effort if you want to succeed. It is a creative craft and you must be able to take criticism. The hours are long and the environment is hot, fast and noisy, but the rewards are high”, advises Henrico. After more than a decade in the industry, Henrico joined Tsogo Sun’s Southern Sun The Cullinan hotel in February this year as the Executive Chef. The hotel offers a full range of services, including the elegant and stylish Peach Tree restaurant which offers guests a full daily breakfast buffet and an interactive dinner buffet that serves tantalising Cape Malay fusion dishes along with fresh meals served from chef stations.
Henrico is looking forward to complementing the current offering at the hotel with fresh new ideas, starting with the launch of a brand new breakfast concept on the 1st April 2016. Favouring classic dishes, vibrant super salads and fruits and vegetables, it is clear that Henrico’s expertise and culinary flair will soon be evident at the hotel.
