A New Executive Chef

by on


Sun International Appoints Jocelyn Myers-Adams As Executive Chef Of The Table Bay Hotel

Cape Town, 11 October 2012 – Sun International has announced the promotion of Jocelyn Myers-Adams to Acting Executive Chef with immediate effect. She has been promoted to the role from her previous post as Executive Chef Tournant of the Table Bay Hotel, where she was responsible for kitchen management, menu design and as relief chef to Executive Chef, Dallas Orr. Orr has taken up the position of Executive Chef at Sun International’s new hotel in Sandton.

Commenting on her appointment, General Manager Sherwin Banda said: “Jocelyn’s exceptional knowledge and extensive experience in service and operational excellence, combined with her creativity, makes her the ideal candidate for this important role. I am confident that Jocelyn will continue to lead our efforts to reinvent the classic use of local and seasonal ingredients.”

Myers-Adams is passionate about using fresh, local produce. “The menu’s will highlight local produce and are likely to change regularly depending on availability of fresh ingredients. All seafood is SASSI certified as sustainable and suppliers are subjected to stringent checks to ascertain product sustainability.”

Myers-Adams has been with the hotel since June 2009. Prior to joining the Table Bay Hotel, Jocelyn worked for Conrad Gallagher as a consultant to Sun International, HPF and various other restaurants including Executive Chef of Geisha in Cape Town.

From 2006 to 2007 she was Executive Chef at Food Fanatics, a catering firm in Cape Town.

Jocelyn began her culinary affair in 1995, as a student at Conestoga College in Canada where she studied for two years. Her first restaurant position was as a Junior Sous Chef working for Oliver-Bonancini Restaurants for two years and as Patissiere for Jamie Kennedy at the ROM for a year. It was during this period that she received a certificate of qualification from the Stratford Chefs School Apprenticeship training programme in 2001 where she distinguished herself as the recipient of both a bursary and a scholarship.

“Chef Jamie Kennedy had a major influence initially on my culinary career as he was a pioneer in the organic food movement in Toronto. He had enormous respect for food and was a great leader. I learnt a great deal from him.”

Jocelyn also did a two month stint working for Gordon Ramsay at his restaurant in Chelsea.

“I wanted to experience a three-star Michelin restaurant and to work for a celebrity chef. It provided a completely different experience in that the restaurant had a set amount of patrons daily, the kitchen was orderly and synchronised and the fare traditionally classic. There was very little room for experimentation however I enjoyed cooking alongside such a talented bunch of cooks as Ramsey surrounds himself with the best.”

She spent nearly two years in Australia, from March 2001 to 2003, working for a host of restaurants including Dominic’s in New South Wales, The Beach House in Queensland and South Long Island Nature Lodge in Whitsunday Islands.

From mid-2003 to 2005 she was head chef aboard numerous island vessels in the Bahamas, Cote d’Azur, Corsica, Sardinia and Monaco.

“I also trained and worked as a sommelier. I was an honourable assistant instructor in Advanced Wine at George Brown College in 2001 and a sommelier at Zuma Restaurant in Knightsbridge in London.”

Jocelyn likes to push herself: “I like to meld different cuisines together but only if they make sense on the palette.”

Leave a Reply

Your email address will not be published. Required fields are marked *