Radisson Blu Levendome Hotel Appoints new Executive Chef

Proud to announce the appointment of Craig Carmichael as executive chef.

 
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Craig brings over 20 years’ experience in the food industry to the table, significantly enhancing the hotel’s sophisticated and dynamic service repertoire.

Charged with maintaining Radisson Blu’s tradition of fine cuisine, Carmichael has designed a menu for the La Mer Restaurant & Grill guaranteed to deliver authentic South African flavours with international influences, while Cpoint. Bar & Lounge has been re-imagined as a place for connoisseurs to savour fine spirits and cocktails in a relaxed, stylish environment.

Like the hotel itself, the menu includes classics with contemporary highlights – from grilled beef fillet with fondant potato, butternut squash, oxtail ravioli and wild mushrooms to honey and lavender roasted duck breast with fondant potato, bok choi and braised baby onions (not to mention exquisite and diverse starters and desserts) – ensuring the most refined taste is catered for.



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