Peter Anderson — ‘don’t stop caring’

Peter Anderson, 52, executive head chef at Lagoon Beach Hotel, Conference Centre and Spa Cape Town, strives to exceed guests’ expectations.

Originally from Liverpool, England, Peter moved all over the UK as a child. He also lived and went to school in Saudi Arabia. After school, he studied hotel and catering with City and Guilds, at Burton on Trent Catering College.

Peter has worked in the hospitality industry for 37 years and has been lucky enough to have travelled and worked not only in South Africa, but also Australia, New Zealand, Dubai and Europe.

“I started working in a pub kitchen that my family had taken over when I was 15 before going to college. After college I worked for THF at the Post House Hotel in Heathrow before coming to Cape Town when I was 19,” he said.

Before joining Lagoon Beach Hotel, Peter worked at the Mount Nelson, The Marine Hotel and The Alphen Hotel.

In terms of personal goals, he said: “This is a difficult question after what the hospitality industry has gone through, and is still going through, since the pandemic. I’d like to see the industry get back to what it was. My main goal is to make the guests happy, that’s something that will never change.”

Peter added: “Currently, we are still climbing out of the pandemic hole, but with the war in Europe, food prices and shortages are having a terrible effect financially on both hoteliers and clients. The shortage of qualified and professional staff after losing so many during the lockdown. Within South Africa, we have our own challenges but the amazing thing about the country is the people and their ability to overcome.”

Peter said that he enjoys being a chef because no two days are the same and he gets to work with an amazing group of people.

Looking at local food and beverage trends, he said: “Over the years, I’ve seen the rise and fall of nouvelle cuisine and everything in-between. People over the years have become more aware of what they are eating, more health conscious and more aware of dietary needs. There also seems to be a push towards nostalgia, with people wanting the flavours and taste of their youth.”

Globally, Peter said: “A more engaged consumer basis and the use of social media. Also, the catering industry is becoming high tech and modernised in the way it operates. Food seems to be going in two ways, a demand for health and ethical alternatives including

plant-based protein, as well as a push for indulgence and treats, which could have a lot to do with what people have been through and the sacrifices they have made.”

His advice to conference and event organisers, is: “Talk to the groups and events department, tell them your group’s likes and dislikes. It makes it so much easier to cater for them. Longer conferences of a week or more, start to crave home-cooked meals or a favourite junk food like a burger, and by liaising with the hotel, we can make this happen.”

Peter said that he has far too many funny stories from working in the kitchen. “While writing this, I was asked if I need electricity for the gas oven.”

He has never been married. For leisure he said: “I’m a biker (the leather and boots type, not the lycra kind), I walk my dog and also enjoy kayaking.”

“I’m also a hypnotherapist, which takes up any other free time, but I do enjoy helping people.”

His advice for anyone aspiring to become a chef is: “Don’t stop caring — whether it’s for the food, the guests or just as importantly, the staff.”

What is your signature dish?

I love pasta and it would be oxtail and ravioli, served with red onion marmalade, oxtail jus and mushroom salad. Perfect for a winter evening with a Shiraz.

What trends are emerging in the conference industry about food?

I think that for the DCPs, time is becoming more and more important and we are seeing a rise in working lunches, so that clients can get the most out of their time with us. Healthy eating has grown but seems to fade away in the middle of a Cape winter, as most people look for something more comforting

What has remained constant in this industry?

That’s an interesting question, the only thing I can say is that it’s the people behind the scenes and the hard work that goes into the industry.

What is your favourite beverage?

Tea (milk, one sugar and I wouldn’t say no to a biscuit).

What is your favourite food?

Whatever anyone makes for me — what can be better than someone caring enough to cook for you?

What is your pet hate?

Speed limits.

What is your great love?

Friends and family.

Are you adventurous? If yes, what is the most adventurous thing you have ever done?

Yes, I love to travel and have been lucky enough to see and experience a lot of different places and cultures, just with being a chef. As for the most adventurous, I guess its motorbiking through Africa or after my mother reported me missing in Southeast Asia and being hunted by the Thai police and army, but that’s a whole other story.