Embarking on a significant culinary transformation is The Four Seasons Hotel The Westcliff.
Known for their pretty panoramic views of the city, they will now be showing off their gastronomic offerings.
At the centre of this change is the appointment of Chef Rudi Liebenberg as Executive Chef. This move marks a homecoming for Liebenberg, who returns to Joburg to oversee all food and beverage operations at the hotel, including Flames, banqueting and events.
He brings a wealth of experience from his tenure at Cape Town’s Belmond Mount Nelson, as well as various hotels and resorts globally. His approach, which artfully combines African ingredients with international culinary techniques, bringing a fresh perspective to the hotel’s kitchens.
The hotel’s signature restaurant, Flames, now has advanced kitchen equipment that has been installed, providing a fitting stage for Chef de Cuisine Avuyile Fumba’s innovative creations. Fumba’s cooking style pays homage to Africa’s flame-grilling traditions and the elevation of traditionally local ingredients while elevating them to new heights of refinement.
Adding to this culinary ensemble is Nathan Jacobs, who has joined the team as the Executive Pastry Chef. He has returned to South Africa after four years in the UK, previously he served as Head Pastry Chef at The Twelve Apostles in Cape Town and Executive Pastry Chef at The Saxon Hotel Villas and Spa. His artistic confections are expected to complement the savoury offerings, rounding out a formidable culinary team.
All these changes can elevate your dining experience while soaking up the stunning scenery this Summer at The Four Seasons Hotel The Westcliff. Details: www.fourseasons.com
