GINGER BLOSSOM CONSULTING

After completing my studies at Hotel School, I began my career as an assistant catering manager at Fedics Food Services, where I catered to 500 patients with specialised dietary needs from January 1990 to February 1991. I then co-owned and served as head chef at Burgundy’s Restaurant, a 120-seat brasserie catering to office workers until March 1992. Between 1992 and 1997, I held various senior chef positions at upscale establishments, including Ellerman House, Montage Restaurant, and Victoria Junction Hotel.

 

I was fortunate to train in a two-star Michelin restaurant run by Raymond Blanc in Oxfordshire, which enriched my experience in opening hotels and restaurants. I successfully launched luxury properties such as the Melrose Arch Hotel and Villa Via Hotel, now known as the Radisson Hotel. Balancing consulting work with owning my businesses has given me insight into creating and managing successful operations while understanding the pressures of ownership.

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My extensive experience includes opening hotels across Africa, including Nigeria and Southern Africa. I have also established several award-winning restaurants like Ginja, Shoga, and Myoga, which reflect my passion for the industry. Traveling globally has kept me updated on contemporary trends, allowing me to provide effective solutions to clients in the hospitality sector. With years of hands-on experience, I understand the dynamics of hospitality and am committed to delivering excellence.

At an early age, I developed a passion for cooking, which led me to enroll in a local culinary school after high school. My training included both cooking and an understanding of the wine industry. Upon graduation, I embarked on a five-year learning journey, gaining experience at top South African establishments such as the Cape Grace Hotel, the Village at Spier Wine Farm, and the Arabella West Cape Hotel and Spa.
 

At 25, I accepted my first head chef position at a busy 250-seater restaurant, where I was tasked with revitalizing operations. This challenge inspired me to further hone my skills in Germany, working in Michelin-starred restaurants. Upon returning to South Africa, I launched Vanilla Restaurant in Cape Town, overseeing everything from design to menu development and staff training. This experience taught me to manage operations as if they were my own.

I then took on an executive chef role in KwaZulu-Natal, transforming a relatively unknown establishment into the province's second-best hospitality property. Afterward, I worked with Mike Bassett at Myoga and consulted for various franchises. Prior to my current position, I re-engineered Etali Game Lodge in Madikwe. Now, I serve as Executive Chef for three distinct restaurants in Cape Town, each presenting unique challenges that require meticulous management.