David Williams has been appointed as the executive chef at the Radisson Blu Gautrain Hotel. He has 20 years of experience in the hospitality and food industries, having created culinary offerings for organisations as varied as the South African Airforce and steak restaurants in London.
More recently, he has worked as a chef at leading hotels and game reserves around the country, including The Cape Grace Hotel, The Table Bay Hotel, Phinda Private Game Reserve, and the Palazzo Hotel Intercontinental.
He holds a City and Guilds Professional Cookery Certificate, but has learnt most of his skills on the job as he has progressed through various leading restaurants and hotels both in South Africa and abroad.
He brings to the Radisson Blu his passion for fine dining, with classic basics that incorporate local flavours and modern food trends. He believes that fine dining should be a feast for all the senses, and focuses on creating artistic plates for his guests.
Although he creates food all day at work, his hobby is also cooking! He also has an interest in hydroponic gardening, and he grows vegetables at his home in Sandringham. He lives there with his wife Eli, also an executive chef, two sons Judah and Micah, and his two German shepherds.
About Radisson Blu®
Radisson Blu® is one of the world’s leading hotel brands with 300 hotels in operation in 69 countries and territories. Radisson Blu’s vibrant, contemporary and engaging hospitality is characterized by a unique Yes I Can!SM service philosophy, and all of its first class hotels offer a range of signature features that are empathetic to the challenges of modern travel, including the 100% Satisfaction Guarantee. Distinguished the world over as the brand with Hotels Designed to Say YES!SM, Radisson Blu offers a vivid visual celebration of leading-edge style where the delight is in the detail. Radisson Blu hotels are located in prime locations in major cities, airport gateways and leisure destinations across the world.
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