teach a new skill I like to get into the kitchen and demonstrate it myself – you gain no respect from only telling chefs what to do. Chefs learn best when they get stuck in, make their own mistakes but also their own successes – this helps them master new skills and builds confidence. This has been the greatest joy, to see our chefs mature and develop. We invite guests into our restaurants proudly, knowing we offer a great product.
OFF DUTY CHEF I am a fussy eater but not pedantic. My favourite meals are meaty pizzas and a delicious curry. On the braai, I make a mean rare rump steak, using only salt and pepper, and adding a squeeze of fresh lemon juice at the end to pull out the flavours. My best meals eaten while travelling were in the East, where flavours are complex, layered and unique. I had the best pork belly in Hong Kong where I pointed to the meat hanging up and only said“ No spicy” because nobody spoke English. I had a hot pot in Vietnam that blew me away, and in Singapore, the satay from a street market was the best I’ ve ever eaten.
My definition of a great meal is something that is authentic and genuine, and you go away thinking, someone really thought about what they were cooking and made really cool food. They’ ve respected the ingredients and cooked from the heart – that’ s soul food.
Shisa Nyama has been a top seller from the start. New on the menu and gaining popularity are the flatbreads with a variety of fillings.( left)
TREVOR BOYD
Trevor Boyd is Operations General Manager: Food and Beverage( F & B) at City Lodge Hotels, a role specially created for him when he joined the Group in April 2021. Since then, the restaurant offering at all hotels has expanded significantly, with hearty lunches, delicious dinners and moreish snacks added to the famous breakfast buffet offering, with menus regularly updated to match guests’ tastes. He has also invested heavily in staff training and mentoring, uplifting service standards, and boosting events and banqueting.
With more than 35 years in hospitality, Trevor is one of South Africa’ s leading culinary professionals and a local and international competition judge. He has held senior roles at top hotels and restaurants in addition to being a Springbok Chef and part of Culinary Team South Africa, competing in and winning medals at three IKA Culinary Olympics in Germany and serving as Team Manager in 2020. He was inducted into the Academy of Chefs in 2019 in recognition of his leadership and contribution to the profession.
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