Chef Lance Louise – is on a ‘culinary adventure’

Lance Louise, group executive chef of The Neela Collection, brings with him a remarkable culinary arts background. He is located at The Neela Boutique Hotel Stone Town, the first hotel to launch as part of The Neela Collection.

Born and raised in Durban, South Africa, he said: “I'm a passionate chef with a unique journey in the culinary world. My path began as a waiter, driven by the need to support my low-income family. Little did I know that this humble start would ignite my culinary adventure.”

Lance’s career started at the Durban Country Club. “I pursued my culinary education in South Africa, first earning three diplomas from a renowned culinary institute in Durban. However, my hunger for knowledge led me to complete a degree and later a master's in hospitality."

The 32-year-old South African, who credits his mother and the late pastry master Aaron James Maree for his passion for cooking, has worked for East Africa’s largest property management group overseeing international brands like Kempinski, Hemmingways, Marriott, and Acacia Premier, including the popular Nairobi Street Kitchen.

He also served as executive chef to His Excellency Sheikh Tamim bin Hamad Al Thani, of the Qatari Royal Family, a role that saw him lead kitchens in palatial homes and cater at royal events.

Other career highlights include brief stints with culinary luminaries Gordon Ramsay, Ferran Adria and Dave Chang.

As evidenced by the hotel menus, Lance’s ethos is to procure local produce and ingredients to empower communities and turn jobs into exciting careers.

“My inspiration comes from the resourcefulness of local farmers, the hunger of the individuals I mentor, and the stunning locations I’ve worked in, spanning from Dubai to London,” he said.

“In my professional life, I’ve learnt that basic cooking skills are a virtue, and I believe they should be taught as fundamental life skills.”

The Neela Collection, who has undertaken major projects across Africa, Asia and the Middle East, are developing another oceanside boutique hotel in Zanzibar scheduled to open in 2024.

This will further cement The Neela Collection as the luxury boutique hotel group of choice in Zanzibar’s vibrant cultural heart.

Each of the properties in the collection, either in restored landmark heritage buildings or architecturally designed and built properties using local craftsmanship and international experts, have their distinct personalities rooted in and are authentic to their location.

Lance’s goal for the next five years is to to grow the brand and create food and beverage outlets that are easily translatable to the rest of East Africa.

Lance said he enjoys what he does because it gives him the chance to create and operate new brands that get to set the standard for Zanzibar.

“What fulfils me most is training teams to reach new heights and utilising local produce to empower communities, turning jobs into exciting careers.”

“While I've achieved international recognition and won numerous culinary competitions, my greatest achievements are the talented individuals I've mentored, watching them grow and succeed,” Lance said.

In terms of food trends, Lance said: “The industry is reverting back to clean eating, no more molecular gastronomy or heavily modified cooking – back to its roots, simple food, bold flavours, ingredients that speak for themselves.”

However, he said that the industry is facing a challenge when it comes to staff. “The lack of readiness from staffing for the industry- staff come into the industry expecting it to be what they saw on the food network or what they see from celebrity chefs and face a completely different situation on the ground.”

Lance has a seven-year daughter, named Grace. His hobbies include photography, videography and football.

His advice for those wanting to become an executive chef: “Work, work, work. There is no substitute for just plain hard work.”

Lance added: “Take a month to work in a hotel or restaurant to truly experience the industry's challenges and rewards. If it still ignites your passion, you're on the right path. If you hate it, it gets exponentially worse.”

What is your signature dish?

I don’t have a signature dish. The days of chefs having signature food items are over, it’s too limiting and does not play on the goal of being sustainable and seasonal in our cooking.

What trends are emerging in the conference industry in regard to food?

Back to live stations, less bain-marie style serving and more guest interaction in conferencing and banqueting.

What has remained constant in this industry?

Flavours always win.

What is your favourite beverage?

Coffee.

What is your favourite food?

Mum’s tin fish and putu.

What is your pet hate?

Egos in the industry.