CLINTON TANZER | EXECUTIVE CHEF

 

A PROVEN TRACK RECORD

I kick-started my career at the Mount Nelson Hotel under legendary Chef, Garth Stroebel, followed by a stint as a junior at the newly opened Ratanga Junction. 16 Years later I returned as Exec Chef/Food and Beverage Operations Manager and had to oversee the sad closure of Africa’s favourite theme park.

From the elegant simplicity of Le May’s Guest House in Durban’s tropical South Coast, to the challenge of banquets, weddings and conferences. I had the pleasure of cooking for former US President George Bush, and our very own Charlize Theron, as well as making sure the internationally acclaimed singer Mariah Carey was well taken care of during her tour to South Africa.

I also had the opportunity to travel further afield in my career, involving stints in Rwanda (Nyungwe Forest Lodge 5 Star) and Mozambique (Pemba Beach Hotel, Medjumbe and Matemo Island Resort. All these 5-star properties are under the management of Rani Resorts where I was responsible for reintroducing food and beverage Standard Operating Procedures.

I have opened hotels in Cape Town, including the Lagoon Beach Hotel and the Colosseum. I have toiled in various restaurants from dawn until midnight; consulted at Vergelegen Wine Estate in Somerset West and involved with food and wine pairings at Webersberg wine estate.

However, my favourite way to relax is over a braai, celebrating local ingredients. Cooking over the coals is primal!

As a seasoned executive chef, I have over 25 years of hands-on hospitality industry experience, which translates into the ability to provide extraordinary and unequalled guidance and solutions to any challenges for my clients.

FLEXIBILITY AND EFFICIENCY

In today’s competitive foodservice environment, especially in Cape Town, more and more restaurants are realizing the need to improve efficiency and reduce costs without impacting the client.

That’s where I come in. You gain access to professional advice backed by industry experience, without the cost associated with large consulting firms or permanently adding to your overhead with new employees. You pay only for what you need when you need it.