CAPE TOWN, October 21 (ANA) – Durbanville Hills’s Tangram Restaurant in Cape Town has been awarded three awards at the annual Haute Grandeur Global Restaurant Awards…
The announcement was made at a gala dinner held in Kuala Lumpur, Malaysia, over the weekend, where the world’s top hospitality providers gathered to celebrate excellence in the industry.
The restaurant received Best South African Cuisine on a Global Level, Best Restaurant Manager in South Africa and Best Gourmet Cuisine in Africa.
The Haute Grandeur Global Restaurant Awards acknowledges hospitality experiences across seven continents and more than 60 countries. Awards are achieved by means of a rigorous rating process, based on a unique concept exclusive to Haute Grandeur which relies on the feedback from guests rather than by a general public vote or judging.
Dirk Steyn, awarded as the Best Restaurant Manager in South Africa, said that it was an enormous honour to be globally recognised.
“The hospitality industry is competitive and consumers demand consistent quality, exceptional service and unique experiences that entice them to return. Dining out is such a social and emotive engagement and consumers have extremely high expectations. We pride ourselves in delivering beyond expectations – whether it’s breakfast, a languid lunch or celebratory dinner,” he said.
The restaurant is famed for its spectacular views of Table Mountain and Table Bay and recently changed its name to Tangram. Chef Tamzyn Ehlers uses only the freshest ingredients and creatively ensures an extraordinary visual and taste experience.
Find out more about this incredible chef in the brief interview below:
- What has your culinary career journey been like?
I studied Pastry at Capsicum Culinary Studio in Cape Town and graduated in 2015. I joined Jason’s Bakery for a six-month internship and worked my way up to Junior Pastry Chef before learning the craft of novelty cakes as Pastry Chef at Aegean Café. Towards the end of 2016 I joined Durbanville Hills as a Pastry Chef and was promoted to Sous Chef then Assistant Head Chef and now I’m honoured to be promoted to Head Chef.
- What inspires you?
Plating and food photography inspire me tremendously. A beautifully plated dish with different colours, textures and shapes, inspire me when creating a new menu. People definitely eat with their eyes first and I enjoy the creativity of combining colour, style and flavour.
- Do you have a food muse?
Definitely the energy of the kitchen! The buzz, the passion, the team effort and the impromptu sharing of new ideas and inspirations that allows us to learn from each other.
- If you’re not cooking what do you enjoy doing?
I love being creative and enjoy macramé. Going to the movies, spending time with my friends and attending music festivals are some of my favourite things to do.