VENUE NEWS

New executive chef brings exotic flavours to Taj Cape Town

Keshan Ramburan, newly appointed executive chef at Taj Cape Town, brings two decades of exotic flavours, skill, and love of food to the luxurious heritage hotel.

Born and raised in KwaZulu-Natal, Keshan said that his interest in hospitality was first sparked by his family. “Every person who walked through our doors was considered a special guest. My family’s genuine warmth and hospitality had a profound impact on me: it is a lesson I take with me wherever I go. Not only did it shape my personality, but it gave rise to a true passion for cuisine and a desire to make people feel at home.” Keshan said that he believes this to be the secret ingredient at any hospitality establishment.

A graduate of Cape Town’s Silwood School of Cookery, Keshan’s skill has seen him dishing up at a number of prestigious kitchens, lodges and hotels throughout the country, including most recently, the Table Bay Hotel. His 20 years of industry experience further includes stints at the Aqua Sibaya Casino Sun International, Phinda Private Game Reserve, Madikwe Safari Lodge and Sossusvlei Desert Lodge.

Keshan’s ongoing pursuit of excellence is a legacy of his father whom, he said, was the greatest influence in his life. “My father was a very wise man; a true leader of his generation.” Perhaps one of the most important lessons learnt from his father is that mediocrity is not to be tolerated — it is vital to keep reaching for that gold standard.

Keshan is well aware that he has a significant responsibility: after all, the Taj brand is famous for its culinary offering, which is one of the many factors that has helped entrench it as the world’s strongest brand. With this in mind, he and his team are keenly focused on creating bespoke culinary experiences for guests.

“The recent reveal of Taj Cape Town’s refreshed ground floor has injected new energy into the hotel. This has always been a favourite venue, thanks to its magnificent décor and central location — but our new offerings, such as the refurbished lobby bar and whiskey lounge and Mint Restaurant, mean that guests have even more avenues for enjoying that renowned Taj hospitality,” Keshan commented. His aim is to ensure that both restaurants at the hotel – the Bombay Brasserie and Mint – live up to heightened expectations.

“The Bombay Brasserie already has an excellent reputation for Indian cuisine with a contemporary twist. Meanwhile, guests are enjoying the theatrical element we’ve introduced at Mint, which specialises in small plates of wood-fired grills.”

Mouth-watering fare, legendary service and outstanding views of Cape Town’s historic precinct make both venues an excellent choice for diners seeking an extraordinary experience, whether a fast-paced business lunch or languid family dinner.

“We are delighted to welcome Keshan to Taj Cape Town,” enthused Mark Wernich, cluster general manager, Africa for Taj Hotels. “A chef with his impressive experience – in terms of both the years he has accumulated in the kitchen, and the calibre of the establishments where he has worked – is a great asset to our hotel. Keshan is certain to enhance the quality of our culinary offering, and we are looking forward to seeing our guests enjoy more delicious moments with us.”

Keshan’s future goal? “To create the ultimate culinary experience within the Taj brand in sub-Saharan Africa. Ultimately, we want our patrons coming back for more, and I truly believe that what’s on the plate plays a big part in this!”