EXCITED: Executive chef at Rosebank’s Crowne Plaza Kenneth Ngubane. Picture: Dumisani Sibeko
EXCITED: Executive chef at Rosebank’s Crowne Plaza Kenneth Ngubane. Picture: Dumisani Sibeko
SUMPTUOUS: One of chef Kenneth Ngubane’s meat dishes.
SUMPTUOUS: One of chef Kenneth Ngubane’s meat dishes.
Seasoned chef Kenneth Ngubane has joined The Rosebank’s Crowne Plaza as the hotel’s executive chef.

Chef Kenny brings more than 27 years of culinary experience from across the country to his new role. He’s been with the Tsogo Sun group since 2007.

He’s served as the executive chef at Tsogo Sun’s iconic Montecasino Hotel, where he built on his strong foundation in banquets and catering.

As an award-winning veteran of the company, he’ll be bringing a trademark vibrancy to the dining experience at the Plaza.

Speaking to Chef Kenny about his plan of action, he’s promised to deliver quality food, train young and upcoming chefs and also having fun in what is often a demanding and stressful job.

As executive chef, he’ll also be overseeing the hotels eight 24-hour food and beverage offerings, ranging from mouth-watering breakfast buffets, lunches and dinners, a café and the popular daily high tea.

Asked about the kind of food that people can expect at Crowne Plaza, Chef Kenny says: “With the hotel located in the heart of Rosebank, the food is comparatively very well priced. In essence, all guests will enjoy a real sense of value for money.”

He says: “I am truly excited to showcase our talented team’s culinary skills and to continue to thrill guests with delightful dishes produced with freshly sourced produce.

“I have hit the ground running and I’m already formulating new menus and dishes in the outlets and banqueting.”

The menus will be seasonal with the freshest possible local produce.

Chef Kenny admits he’s a big seafood fan and says a few eateries away from the coast don’t do seafood justice. He sees the opportunity to perfect it and create a different experience.

Recently he has specialised in North Indian cuisine. From a preparation perspective, he says it is all about the combination of spices to create an extraordinary dish.

He says the secret to excellence is dishes prepared by a proud and passionate kitchen brigade with love and creativity.