The Table Bay announced the appointment of their new executive chef, Keshan Rambarun.
Growing up in KwaZulu-Natal surrounded by a family whose gatherings under warm African skies were characterised by food, it seems as though a career in culinary arts for him was inevitable.
“My family set a foundation for me and taught me how to always treat people equally. Every person that walked through our doors was considered a special guest, and I take that lesson with me wherever I go.
“Their warmth and genuine hospitality had a profound influence on me. Not only has it shaped my personality, but it also inculcated in me an indisputable passion for cuisine and hospitality. After completing school, I had no doubt about what I was going to do. I had an innate talent for cooking and I couldn’t wait to unleash it and learn more,” says Rambarun.
The Table Bay’s new Executive Chef, Keshan Rambarun. Picture: Supplied
Over the years, he has enjoyed the mentorship of some of South Africa’s top chefs and one of the highlights of his early career was the opportunity to feature and assist BBC Television’s Chefs Brian Turner, Alan Coxon and Aldo Zilli at The Cape Town Food & Wine Show.
He has also had the privilege of cooking for a number of South African and international celebrities.
While there have been a number of milestones and people that have inspired his growth in his career, he says it is his late father who had the biggest impact on him, both at home and at work.
“My late father was a very wise man and a leader. His morals, principles, and achievements were admirable. He taught me how to communicate with people from all walks of life, this is one of the reasons I do not see ‘colour’ and treat everyone equally. Also used to say that mediocrity is not applauded; excellence is applauded. Excellence is something I have always strived for.
“I want The Table Bay to be renowned the world over for being the best hotel in the Cape. We have the most breathtaking location, exceptional people, and a truly remarkable product. We have all the makings to be the trendsetters in food as well as guest experiences and looking forward to his tenure as Executive Chef.
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We need to continue surrounding the hotel with passionate people. It is the people who define the guest experience and distinguish The Table Bay from other luxury hotels. From a food perspective, we offer an authentically South African experience, while at the same time adding an international twist to our dishes which ensures that they have universal appeal and reflect current trends, adds Rambarun.
He says one of their focuses is to become more sustainable; to create more dishes that are more ‘farm to fork’ and include more locally sourced ingredients.