Simon Davey - Group Executive Chef, Lonrho Hotels

Simon Davey - award winning progressive culinary Group Executive Chef – has extensive multinational and cultural experience within 5 star hotels and Michelin referenced establishments. Currently a member of several internationally recognized culinary Associations, Simon is well known for improving service whilst preserving the highest levels of quality.

Simon, originally from Britain and bilingual in French, showcases a signatory style that is French classical/modern with Asian fusion and has a natural ability to create an enthusiastic and productive working environment. His approach to hotel guests is one that delights rather than impresses. He thrives under pressure and is extremely motivated, always eager to adapt to cultures and cuisines, tending to create his own individual signatory style, with his favorite being Asian fusion which mixes well with most countries. “Asian cuisine is healthy, fresh and cooked a la minute ” he says.

Simon holds numerous accolades with his international experience in Britain, France and Bahrain including being a UK Finalist for two years running in the prestigious Prix Tattinger, winner of Master Chef Grand Prix, Stoke on Trent, Winner of the International Salon Culinaire Master Chef Grand prix London and gold medallist of the Northern Chef Of The Year in Manchester. He has enjoyed more than 150 printed articles in local, national and international publications

Chef's Larder - Lawrence Catherine

Lawrence is the executive chef at the Grand Karavia, and has vast experience in the food and hospitality industry as an Executive Chef, ranging from fine dining restaurants to 5 star hotel groups, including excellent menu creations and serving capacity up to 450 people. 
His expertise covers banquets, restaurants, gastronomy and hotel management. 
He has a penchant for French, Italian, Indian, Spanish and Mediterranean cuisines.

Chef's Larder - Gregory John Gautier

Gregory John Gautier completed his culinary training in Johannesburg, South Africa before going onto work in some of the finest restaurants, both in South Africa and in England. He worked in the legendary Michel Roux’s Le Gavroche in Mayfair London and then in a Gastro pub in Gloucestershire. During this time Gregory honed his culinary skills under some of the finest chef’s in the world, developing a passion for using seasonal, local produce. He learnt how to use this produce in French classical dishes as well as in creating big-flavoured, authentic cuisine.

On his return to South Africa, Gregory took up the head chef position at the famous Kurland Hotel, a Relais and Chateaux property. He soon made his mark in the industry as a regional and seasonal produce ambassador. Gregory became head chef at Leopard Rock four years later, embracing the challenges of working in a harsh economic environment.

Gregory’s passion for local, fresh produce and the lack regular supplies led him to become self-sufficient, developing an impressive kitchen garden that produces many of the ingredients used in the dishes he serves in the hotel’s restaurants. Nothing pleases him more than harvesting home grown peppadews, chillis, jalaneos and gooseberrys and creating chutneys, sublime soufflés and other gastronomic delights. He works closely with a passionate culinary team, dedicated to imparting his experience, knowledge and passion and training them to be world class in every way.

Chef's Larder - Philip Turnball

Philip Turnbull has over thirty years’ experience working in Europe and Africa, having trained initially at the Ritz and Four seasons Hotels in London UK. As Executive Chef at the Cardoso Philip oversees the day to day work of a large team of professionals, managing the hotel’s buffet, a la carte restaurants and coffee shop as well as the 200 pax banqueting function, a 500 pax pool area used extensively for weddings, cocktail parties and gala dinners and the provision of outside catering facilities. Philip’s menus are inspired by his passion for culinary excellence and demonstrate his unique ability to excite and delight the palates of all his diners.

Taste of Joburg 2011: Africa A La Carte

The Taste of Joburg 2011 was an overall success for Lonrho Hotels. Good food, great turn out and best of all recorgnition for our chefs.
The choice of our theme “Africa A La Carte” comes about through our principle hotels in Mozambique, the DRC and Zimbabwe.
We took the local cultures and typical dishes and presented in a modern way with an added twist.

Starter
Mediterranean vegetable tatin and aubergine caviar with Mozambican prawn.
Our starter was from Mozambique with the large prawns and a Mediterranean influences.

Main
Trilogy of chicken and bean cassolette. Chicken liver confit jamboneau and beef and chicken sausage in a french-style bean stew with Maha raki (potato) cream.
The main course was brought to you from the DRC, with chicken, local flavours and spices. The country was colonised by Belgium, a country with a strong and rich culinary history.

Dessert
Molecular baobab, date and lemon parfait, with Saothome chocolate and macadamia nut and praline tuile.
The dessert came from Zimbabwe where we have used the Baobab tree,and although not a national emblem, it is the tree of life. It was a monumental challenge to extract the flavour and turn it into something different.

All three elements were unusual and that is what the Taste of Joburg is all about, bringing something different to the table.

Ready, Steady, Cook!

Our three head chefs Lawrence Cathrine from Hotel Cardoso (Maputo, Mozambique), Phillip Turnbull from Grand Karavia (Lumbumbashi, DRC) and Gregory Gautier from Leopard Rock (Mutare, Zimbabwe) took part in the "Ready, Steady, Cook" live cook off. All three chefs did exceptionally well in their challenge

The turn out at La Bonne Table was outstanding and we look forward to next year's edition.