PAGE STRAP CHEF’S PROFILE
Keegan Maistry strives for service excellence Ambitious Keegan Maistry, 34, executive chef at the new four-star Courtyard Hotel Waterfall City, strives for service excellence. Keegan has extensive experience in luxury hotels in South Africa and the United States.
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am a professional chef specialising in fusion cuisine and contemporary fine dining with latest trends. I have worked for two celebrity chefs abroad and in South Africa. I am passionate and have a very high standard and respect for food and my kitchen adapting to almost any style of cuisine,” he said. Keegan added: “I love food and it’s a big part of Indian culture, bringing family and friends together. Growing up, assisting my mum in the kitchen, exploring different spices and flavours gained my interested in the world of cooking. It’s also in my genes as my grandfather was a chef. I decided that because I love it so much, I envisioned myself doing this every day.”
On the new four-star Courtyard Hotel Waterfall City opening, he said: “Opening a new hotel is an amazing experience; it has its challenges, especially in times like these, but it is an opportunity to make your mark, employ a good, balanced team, create different food and beverages as well as conferencing and accommodation packages for all guests, and witness the hotel transform.” Keegan was born in Durban, went to Lenarea Secondary School in Phoenix and studied towards a twoyear Diploma in Professional Cookery at the ICESA Hotel School in central Durban, graduating in 2006. His career commenced at the Southern
28 Business Events Africa February 2022
Sun Elangeni Hotel in Durban. “In my 14 years in the hospitality industry, I have worked for some of the most prestigious five-star hotels and resorts in South Africa and internationally. My career commenced as a commis chef at the Southern Sun Elangeni Hotel on Durban’s famous Golden Mile stretch of beachfront and I moved on in 2010 to the Oyster Box Hotel in Umhlanga as a chef de partie working alongside the legends, chef Luke Nair and chef Kevin Joseph.” “I then accepted my next challenge of working abroad, and headed for the USA, working in some of the biggest and busiest resorts, namely Hunters Run Golf www.businesseventsafrica.com
