Isibindi Rhino Ridge Safari Lodge is proud to announce two top chefs Irwin de Vries and Bronwyn Solomon who have joined the cooking fold. Both chefs are highly accomplished and passionate and are set to treat expectant guests to luxurious and flavourful feasts.
Irwin de Vries: a Durbanite at heart, Irwin completed his tuition at the Durban University of Technology specialising in Catering Management. He then moved to Johannesburg adding a prestigious list of boutique hotels to his repertoire, namely Ten Bompas Hotel, The Fairlawns Luxury Hotel, and Athol Place Boutique Hotel (Relais & Châteaux).
His subsequent move to lodges includes Ulusaba, Sabi Sabi, the Ngorongoro Crater Lodge in Tanzania, Kafunta River Lodge in Zambia, and Ulusaba Private Game Reserve in Mpumalanga.
Irwin’s signature style and foodie focus for Isibindi Rhino Ridge Safari Lodge is simple, unusual and nutritious cooking. “I’m excited to say that it’s a combination of a little attitude, bursts of flavour and a good balance of texture and colour”, he says. “My favourite dish is a soufflé, because it’s both beautiful and delicious”.
Isibindi Rhino Ridge Safari Lodge is family-orientated and the food is geared towards that. Irwin is passionate about serving the best possible fare.
Comments Irwin: “We’re really quite aware that due to its eco-location and geography, guests are reliant on the lodge for all their meals and snacks. So, food is our top priority and a highlight. Mealtimes become a wonderful escape for families to enjoy lip-smacking dishes while relaxing in each other’s company.”
He was recently inducted into the elite Chaine Des Rotisseurs, an international gastronomic society founded in Paris in 1950 with historical roots steeped in French royalty that reach as far back as 1248. He also proudly ranked in the Top 10 in the Conde Nast Traveller Reader’s Choice Awards in 2012 for Food, and Number 1 Safari Lodge in Africa and the Middle East.
His culinary influence at Rhino Ridge can be tasted in a fusion of flavours with predominantly Asian influences and French techniques, but with a local South African twist. His soya and Castle Lager-braised pork belly is one such dish.
Bronwyn Solomon: Chef Bronwyn hails from Johannesburg with a Diploma in Cordon Bleu Cooking from the dynamic Silwood Kitchens. Her unique career path includes experience from the Morukuru private game lodge (Five star Relais and Chateaux) in the Madikwe game reserve, Sabi Sabi, Kwandwe Private Game Reserve in the Eastern Cape and The Cellars - Hohenhort Hotel in Constantia.
Comments Bronwyn: “My mom instilled in me a real passion for food. Happy memories were shared among family and friends at the table and I’m able to share that every day with guests at Rhino Ridge. My secret to cooking is good quality, fresh ingredients with a spoonful of common sense!”
- Press Release
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