Meet the Team

The Table Bay’s five-star status and reputation as one of the most lavish yet welcoming hotels in Cape Town is no surprise as we have an awesome team that brings the magic of their talents into your everyday experiences!

Keep an eye out for posts by our authors – including our Executive Chef and Resident Manager – who’ll be sharing their stories on this blog. You’ll find some great cooking tips, advice on what to do in the Mother City and get an inside glimpse of their experiences at The Table Bay Hotel.

Sherwin Banda

General Manager

My name is Sherwin Banda and I am the General Manager of Sun International’s Table Bay Hotel. I want to enhance our service levels in a personal and meaningful way by going back to our roots. The Table Bay will provide a unique South African experience yet offered in a way that meets our international guest’s expectations. This located in the world-renowned V&A Waterfront in Cape Town boasts , an exquisite cuisine, an array of facilities as well as local attractions and world-class shopping.

Book a room with us and enjoy the stunning views of magnificent Table Mountain, the Atlantic Ocean and the sparkling lights of the city. We are proud to have the “best address in the Cape” as well as a membership as one of the Leading Hotels of the World; and I extend a personal invitation to you to enter our world at this prestigious property.

Shaun Tregoning

Resident Manager

Shaun Tregoning has a different approach to management; his years of Food & Beverage experience have adequately prepared him for his role as Resident Manager of The Table Bay Hotel.
Tregoning has a wealth of experience in hoteliering and has worked for Sun International since May 1999. Tregoning was part of the “Opening Team” for The Falls Resort & Convention Centre which opened in May 2001. In June 2002 he was appointed Senior Assistant Food and Beverage Manager at the Falls Resort.

After his tenure in Zambia, Tregoning worked as the Food & Beverage Manager at the Kalahari Sands, Cascades Hotel and Sun International’s flagship hotel, The Palace of the Lost City. 18 months later he was appointed Executive Assistant Manager of the Palace, he held this position for a year before joining the Table Bay Hotel.

Dallas Orr

Executive Chef

Chef Dallas Orr takes up the position of Executive Chef at The Table Bay Hotel straight from Port Ghalib in Egypt where he was Complex Executive Chef.
Dallas has been part of the opening team at The Table Bay Hotel since 1996 and he is no newcomer to Sun International, he was the Executive Chef at The Royal Livingstone in Zambia. Prior to working at the Royal Livingstone Hotel, Orr worked on board THE WORLD, first ever floating hotel with 4, 5* a la carte restaurants.

The Table Bay Hotel is famous for the best breakfast in the Cape… lavish platters of oysters are among the many decadent dishes served at the Atlantic Grill. Orr goes beyond the extraordinary, he has created specialty dishes to seduce, captivate and melt inhibitions. The high tea presentation has always been spectacular, Orr’s ambition is to add something totally new and unique to the menu, Orr likes to work with locally produced fresh herbs, vegetables, fish and meat, creating a contrast of combinations.

Dominic Bowers

Junior Sommelier

Dominic Bowers, an up and coming Sommelier has been working at The Table Bay Hotel since 2004. He started in the Housekeeping department and moved to the Food and Beverage department, this is where he developed his love for wine. Dominic has completed the Cape Wine Academy course, Wines of South Africa (WOSA) and he hopes to do his Cape Wine Masters. He is currently busy completing a diploma through The Cape Wine Academy.

“The Atlantic Grill is the perfect place to learn more about wine as we have an excellent cellar stocking 112 different wines including French champagne, imported white and red wine, sparkling wine and local white and red wine,” says Dominic.

Keegan McLeod

Head Pastry Chef

Keegan McLeod joined the Table Bay Hotel in 2005 as their Pastry Chef de Partie for The Atlantic Grill restaurant. 2 years later he was promoted to Assistant Pastry Chef until 2008 when he was appointed as Head Pastry Chef. He currently leads a team of 15 people who assist him with the design, creation and development of artistic chocolate confectionaries, glazed petit fours, scones, pastries, cakes, and savoury quiches.

“My goal is to maintain and raise the standards of excellence at The Table Bay Hotel, injecting passion and innovation to sweet creations and creating a new benchmark in the industry. Seasonality allows me to interact freely with nature in creating unique taste sensations.”