Original Story Published by: Africa.com
Photo Source: Chef Gordon Manuel
(Above) Chef Gordon Manuel
“In our industry there is nothing better than having full restaurants!” declares Gordon Manuel, the newly appointed group executive chef of The Endless Group (which includes Endless Horizons in Durban, Wildekrans and Endless Vineyards in Botriver, Overberg in the Western Cape).
Based at the latter, he will be responsible for “anything food” – from menu design to keeping up standards and training and will travel between the Western Cape and Durban to ensure that only the very best fare is plated.
Having grown up in Durban where he completed his catering management studies at the then Natal Technikon in 1997, he has spent a large portion of his culinary career in the Western Cape and is looking forward to returning to the East Coast regularly.
So, what is the secret of his success? “Waking up every day and trying to be better than the day before. I set out to learn something new every day and try to surround with positive influences,” he replies.
“At home I enjoy doing simple roasts and fragrant lamb curry – which reminds me of growing up in Durban. My favourite restaurant dish to cook at the moment is Braised Beef Cheek, Smoked Sweet Potato Puree, Pancetta and Tomatillo Salsa,” he muses.
Manuel started out as a Commis Chef at the Hilton Hotel in Durban. Over his two years there, he moved through the ranks until he was appointed Chef de Partie.
To read the full article, visit Africa.com.
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