Introducing Tony Kocke, Our New Executive Chef

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We are thrilled to announce the appointment of Tony Kocke as the new Complex Executive Chef at @Sandton Hotel. With an impressive culinary background and a passion for creating exceptional dining experiences, Tony brings his expertise to lead our culinary team.

To get to know Tony a little better, we asked him a few questions:

Where are some of the top spots you have worked before?

I’ve had the pleasure of working at prestigious establishments that include The Dorchester Hotel and The Savoy Hotel in London, The Royal Hotel Durban, The Beverly Hills Hotel Umhlanga, and The Cullinan Hotel Cape Town. One of my career highlights includes being a double winner of the Cape Legends Challenge.

Is there a signature dish that you are known for?

My signature dish is Duck breast with a port and sour cherry reduction, which reflects my love for combining bold flavours!

What most excited you about becoming part of the @Sandton Hotel team?

The position of Complex Executive Chef excites me because of the diversity of the property. I am thrilled to have the opportunity to bring my expertise and creativity to @Sandton Hotel, and to create unique dining experiences for our guests.

What can diners expect from the menu going forward – will you be introducing new dishes?

The new menu will be upmarket with flavour twists and modern presentation. I am excited to introduce new dishes that will tantalise the taste buds of our guests!

What are the must-try dishes that you would recommend to diners at @Sandton?

Two must-try dishes that I would recommend to diners at @Sandton are the Pork Belly dish and the Lamb Rump, both of which are sure to delight the senses.

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