Tel. +27 (0) 21 556 5464
Fax. +27 (0) 21 556 6735
Tel. +27 (0) 21 556 5464
Fax. +27 (0) 21 556 6735
Operations Manager - Managers - Sushi Chefs
JASON de Vos, the talented and inspirational Head Chef is a graduate of Abbotts College and proudly self-taught. In the early part of his career, Jason jumped at the chance to gain priceless experience throughout the United Kingdom as a junior chef travelling the British Isles and gathering invaluable experience in international cuisine. But South Africa’s big skies were calling and Jason soon returned home to take up a chefs position with leading hotel group Sun International. His time there afforded him the opportunity to shadow celebrated international and South African chefs while learning the distinctly stringent criteria of top hotel catering. This was the launch pad for his first opportunity to manage a restaurant; Paranga was his first, before being head-hunted by On the Rocks. Jason was now a firm favourite for top restaurants looking for chefs with individual flair and experience in management. Blowfish welcomed Jason as an ideal Head Chef given our commitment to quality and innovation
UNCLE, Blowfish Banqueting Manager spent much of his career as a professional musician and during this time developed a passion for hospitality. Starting his new career at On the Rocks, hediscovered an aptitude for customer relations and event management. He was highly regarded and appreciated by both customers and management colleagues for his calm and collected demeanour in the often stressful management of large scale events. Blowfish identified an opportunity to host private events and special occasions and approached him to head up the newly established banqueting department. Uncle, as he is now fondly known, brings passionate professionalism and solid experience to this role and has established himself as a firm favourite with brides and corporate clients.
PIETER has worked in the hospitality industry for 14 years. After matriculating he travelled overseas to London and gained valuable hands-on-experience working at Café Royale, Royal Garden Hotel and Grosvenor Hotel. Upon returning to South Africa he was appointed General Manager for the opening of the “Famous Butcher’s Grill” in Bloemfontein. He returned to Cape Town three years ago and joined Blowfish as a Front of House manager.
SIMON spent two years touring the UK, quickly establishing himself as a reliable and versatile employee, from barman to breakfast chef at the Georgian House and Lythe Hill Hotels in Surrey. During this time he gained valuable experience in stock reporting which would be of benefit to him on his return to South Africa to join Blowfish as a service ambassador specialising in wine selection and customer relationships. Simon has proved himself a consistently dependable service ambassador and is highly regarded by Blowfish customers which has earned him the well deserved title of Wine Cellar Manager.
RORYCK Erasmus, our ever smiling and gifted Sous Chef is an authentic Capetonian - qualified with a diploma in patisserie and an advanced diploma in cooking right here in the mother city. His enthusiasm and imagination secured his first work experience with Kauai Health Shops and during this time he developed a passion for creating nutritious and delicious cooking. He brings his special skill, as well as excitement and energy to the Blowfish cuisine team.
REECE Macdonald, our youngest Sous Chef also qualified in Cape Town with an advanced diploma in Culinary Arts. His experience with the Encore Restaurant & Conference Facility and the Westin Grand Hotel brings a valuable measure of hotel hospitality to the team. If his passion is food, his obsession is baking, pastries and desserts in particular. He brings a youthful exuberance and willingness to experiment, to complement and complete the Blowfish Chefs lineup.
VIVIAN is the Head Sushi Chef at Blowfish. She qualified in the art of sushi-making 7 years ago in Japan and she has been working full-time as a chef for the past 6 years. She completed her degree in fashion design at the age of 24. She says that making sushi is like creating art. She believes that quality food makes people healthy and happy.
NAN is the newcomer to the Blowfish team. He has been working as a sushi chef for many years and has also mastered the art of Asian cuisine. Professionalism is key to his approach when he is in the kitchen or behind the sushi bar. He is happy to be working at Blowfish where he is able to contribute to the high standards and express his love for food.
GRANT has been working as a Senior Sushi Chef at Blowfish for 3 years. He graduated at the best chefs college in China and worked in 4-star restaurants for 2 years. His talent is combining flavours and creating Chinese dishes.
JACK completed his hospitality management diploma at CPUT (Cape Peninsula University of Technology) of South Africa in 2008. He feels that this contributed to his better understanding of Western food and service. He says that a simple dish can also make people enjoy food because simple doesn’t mean “no taste!”
