CITY LODGE HOTELS
EXECUTIVE CHEF DEVANDRA NARISMULU
Purpose, passion and paying it forward at City Lodge Hotel at OR Tambo International Airport
By the time he was ten years old, Devandra Narismulu was already at home in the kitchen. From the age of six, he had been standing on a chair beside his mother and grandmother, cooking from a much-loved children’ s cookbook and learning instinctively that food was about care.
He always wanted to work with his hands and initially thought he’ d become a mechanic. When that didn’ t happen, becoming a chef was a natural second choice. Already working for catering companies after school and on weekends, Devandra was washing dishes, packing equipment, and mopping floors, slowly moving from waiter to cook. By 15, he knew the kitchen was more than a job – it was a calling.
He studied at ICESA School of Hotel and Catering in Durban, completing a National Diploma in professional cookery and a City & Guilds certificate in food preparation and culinary arts. In 2025, he successfully completing the ARPL CHEF programme through the Capital Hotel School, sponsored by the Department of Education, and earning the prestigious Red Seal certification. He also received the award as the Top Overall Performer: Theoretical and Practical Studies, a remarkable achievement and testament to his dedication and skill.
Devandra is quick to point out that qualifications are only part of the story – the real education came from long hours working in kitchens.“ From school days we were working long hours, and when I got into the industry, when someone said we needed to work 18 hours at a stretch, it wasn’ t a shock. We’ d already done the groundwork,” he says.
His experience spans several top hotels around the country as he worked his way up the ranks to his current role as Executive Chef at City Lodge Hotel at OR Tambo International Airport, a role he has held since July 2022.
Looking back on his journey to this property, he explains that his career has had several stages:“ Ten years ago, I was focused on myself and my development, as most young chefs are. As you mature and take up leadership positions, you naturally step into developing those around you. Now, my passion is to upskill chefs in my team and ensure that in ten years’ time, I will have helped produce the next batch of up-and-coming, competent chefs.”
BUILDING FROM A SOLID FOUNDATION City Lodge Hotel at OR Tambo International Airport is one of the busiest hotels in the group, with food and beverage service offered almost around the clock to suit guests flying in at all hours. The 365-room hotel runs at near 100 % occupancy most of the time.
Devandra has been an exceptional force in transforming the food and beverage offering from the start, leading the team with his culinary expertise to elevate the dining experience and ensure the hotel’ s # Café restaurant is a preferred in dining destination for guests and airport passengers.
Through strategic menu development, cost-effective sourcing, and impeccable food quality, Devandra has enhanced operational efficiency and expanded the hotel’ s market reach. His business acumen, culinary excellence, dedication to exceptional service, high standards, and team mentorship has benefitted the hotel and the group.
He works closely with Trevor Boyd, Operations General Manager: Food and Beverage, to help train chefs at other hotels within the group, and still finds time to enter cooking competitions and encourage his team to do the same, as well as showcase the full extent of his skills with extraordinary fine-dining experiences for special occasions.
For Devandra, skills development is an important part of his leadership role. You’ ll often find him in the kitchen with a giant crab or lobster, encouraging chefs to learn about and respect ingredients they may not be familiar with.
62 INBOUND SA / MARCH 2026