Bringing over 20 years of culinary experience with him, Chef Michael Tsekoa has been announced as the new Executive Chef of Barney’s Restaurant, located within Gold Reef City.

He’ll be bringing his signature style of cuisine – a fusion of traditional African and Western tastes, seasoned with a hint of his Sotho background – to the restaurant, and guests can expect hearty and wholesome meals that boast strong, bold flavours.

Chef Michael Tsekoa first gained an appreciation for cooking from his late father, and he went on to study at the Garankuwa Hotel School in the North West Province. He then went on to work at the Hilton Hotel in Sandton as well as the Birchwood Hotel & Conference Centre before taking up his current position as Executive Chef at Barney’s.

His lunch menu contains light meals like battered hake with a chunky homemade tartare sauce, flame grilled Portuguese-style chicken as well as prime rib-eye, all served with a selection of side dishes. There is also a selection of toasted and gourmet sandwiches to choose from such as the barbeque slow-roasted pork on toasted ciabatta. A range of wraps and salads is also available with options including Thai beef salad with egg noodles and cherry tomatoes, tossed in a wholegrain mustard, amongst others.

For dinner, there’s a 250g beef fillet, crusted in biltong dust and topped with beef jus, and lamb loin chops basted in barbeque sauce.  Alternatively, there’s the stuffed chicken breast with basil, feta and peppadews , salmon accompanied by wasabi mayonnaise and chilli soy sauce, as well as a choice of pastas, with Chef Tsekoa’s sun-dried tomato-infused mushroom crème sauce, topped with parmesan shavings, being a guest favourite.

When asked what his favourite meal on the menu is, Chef Tsekoa shared: “My personal favourite is the matured 500g Tomahawk steak served with grilled vegetables and a selection of starch, accompanied by secret sauce.”

He concludes: “I love seeing people enjoying good food, savouring their meals and leaving satisfied.”