Meet our Executive Chef, Dallas Orr

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Dallas OrrChef Dallas Orr was appointed Executive Chef at The Table Bay Hotel in September 2008.
While Dallas is no newcomer to our hotel, having been part of the opening team from 1996 to 2000, he’s held many positions throughout his career. Dallas originally joined our team as Chef De Partie. Whilst in tenure he worked his way up and was promoted to the position of Executive Sous Chef reporting to Executive Chef, Marcus Koessler. During this time he also had the opportunity to travel, representing South Africa and Sun International at various international functions, including the James Beard Foundation in New York.

Orr has been fortunate to have had a varied career, starting with the South African Navy in 1992 and also working at Spier Wine Estate in Cape Town as a Senior Chef de Partie until he joined the Table Bay Hotel. In 1993 he studied at Bill Stafford’s Professional Cookery School in Cape Town where he attained his Chef’s diploma. He also worked aboard the ship, The World of Residensea, for nearly 3 years. Where he filled the position of Chef De Cuisine of both the Tides (140-seater) and Marina Restaurants (160-seater).

Just before joining our team, Dallas lived in Port Ghalib, Egypt where he was Complex Executive Chef and prior to that he was the
Executive Chef of Sun International’s five-star Royal Livingstone Hotel in Zambia. The hotel is renowned for sophistication and offers exceptional fine dining.

“I believe that chefs are merchants of pleasure and it is our privilege to provide guests with an extraordinary culinary experience. I intend to ensure that our guests at the Table Bay Hotel enjoy the finest cuisine in Cape Town,” says Dallas Orr.

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