Things are shaking up at Royal Palm Hotel, as the team welcomes a new Executive Chef, Guy Gorrie.
A borne and bred Durban lad, Gorrie studied at the Christina Martin Culinary School, before embarking on a journey to England, where he was fortunate enough to be offered a string of internships at famous restaurants like River Café, Le Trompet and The Ivy.
“Working at Michelin-starred restaurants taught me the fundamental basics, which is so important when building a reputable dining menu, and this grounding has opened my eyes to the endless options of food combinations,” he says.
Gorrie’s passion and speciality lies in South African cuisine of an experimental kind, where organic ingredients top his list, from hormone-free meat to free-range eggs, and organic fruit and vegetables, and choosing dishes of a seasonal nature.
Upon his return to South Africa, Gorrie brought his culinary prowess to Hotel Izulu, and then La Montagne Hotel, and now will bring his classical training to create new and exciting dishes for The Hotel’s @Thyme Restaurant.
Hotel Manager, Simon Bailey commented, “we are thrilled to welcome Guy to the team and look forward to the positive enhancements that he will bring”