Cel­e­brated Chef for Crys­tal Tow­ers

Premier Magazine (South AFrica) - - Contents - Text & Im­ages © Cape Town Mar­riott Ho­tel Crys­tal Tow­ers

When Chef Hen­rico Grobbe­laar be­gan his work­ing life, he started out in the sci­ence and in­dus­try sec­tor as a poly­mer engi­neer – a far cry from what he does to­day, hav­ing be­come a renowned chef in the culi­nary world of South Africa.

So, what drove his move to an en­tirely new field? Ac­cord­ing to Chef Hen­rico, it was pas­sion. He is a great be­liever in the quote: “Pas­sion is what gives mean­ing to our lives. It is what al­lows us to achieve suc­cess beyond our wildest imag­i­na­tion.”

This re­flects in the im­pres­sive feats that have marked his ca­reer, as well as in the mas­ter­ful gas­tro­nomic cre­ations he presents to din­ers.

“I keep my pas­sion alive by con­stantly learn­ing,” he ex­plains. “There are al­ways new trends, new styles, and new tech­niques – this is so thrilling.”

Chef Hen­rico has achieved in­cred­i­ble recog­ni­tion in the culi­nary world, both here and abroad, in just a few years. With a long list of achieve­ments, his suc­cesses in­clude win­ning four Culi­nary Olympic medals, head­ing up the South African Culi­nary Olympic team for two years, be­ing named as Top Chef of the Year in both in­ter­na­tional and lo­cal culi­nary com­pe­ti­tions, and be­ing awarded a FIFA Hospi­tal­ity Ex­cel­lence Award for his work dur­ing the 2010 FIFA World Cup.

His tal­ent and skill has en­hanced the tables of a num­ber of lead­ing es­tab­lish­ments – from the Twelve Apos­tles Ho­tel in Cape Town to Equus Restau­rant at Cavalli Es­tate as well as the South­ern Sun The Cul­li­nan Ho­tel. To­day, he is at the helm of the kitchen of Cape Town Mar­riott Ho­tel Crys­tal Tow­ers, where he has taken up the po­si­tion of Ex­ec­u­tive Chef.

About his new posi­ton, the pas­sion­ate chef ex­plains, “I aim to ad­here to the ba­sic prin­ci­ples of food: to achieve the correct bal­ance, tex­ture, colour, and flavour. That way, we will build lon­glast­ing re­la­tion­ships with our cus­tomers, and de­velop a rep­u­ta­tion that we can be very proud of.”

For more info, visit www.mar­riott.com. Awards and Achieve­ments of Chef Hen­rico • 2016 Unilever Chef of the Year

• 2005-2017 Mem­ber of South African

Culi­nary Olympic Team

• 2014 Win­ner of Chopped SA

• 2012 Red Car­na­tion Ex­ec­u­tive Chef of

the Year

• 2011 and 2012 Lead­ing Ho­tel of the World Best Restau­rant in Africa and Mid­dle East

• 2010 Cho­sen as Ex­ec­u­tive Chef to Davos

World Eco­nomic Fo­rum, Switzer­land • 2010 Cho­sen as FIFA World Cup

Ex­ec­u­tive Chef

• 2010 FIFA Hospi­tal­ity Ex­cel­lence Award • 2009 San Pel­le­grino In­ter­na­tional Young

Chef of the World

• 2009 Sunday Times’ Chef of the Year • 2009 and 2016 Cap­tain of South African

Culi­nary Olympic Team

• GQ Mag­a­zine’s Most In­flu­en­tial Man

Un­der 30

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