The Turbine Boutique Hotel and Spa – the quirky and eclectic hotel housed in the historic shell of a former power station situated in the centre of Thesen Island in Knysna, is proud to announce the appointment of Greg Coleman, an award-winning culinary professional with more than 20 years’ experience in the hospitality industry, as the new Head Chef.
Coleman, who received his early mentoring at the Mount Nelson Hotel, is looking forward to enhancing the Turbine’s culinary offerings.
“I’m really thrilled to be taking up this position at the Turbine, one of South Africa’s best boutique hotels”, he said.
Coleman has worked at several reputable establishments including world-class resorts and fine dining restaurants. Starting out as Sous chef at the Beverly Hills Hotel and then the Mount Nelson Hotel, he moved onto Plettenberg Bay Hotel as Executive Chef, then to Pezula Championship Golf Course Clubhouse as Executive Chef and later as the Event Chef and Kitchen Manager and then as General Manager/Head Chef at the East Head Café, Knysna where he was responsible for the general management of the restaurant. It was while at the East Head Café that he, along with six others, was pronounced a “Trailblazer” at the 2015 World Wildlife Fund (WWF) and the SA Sustainable Seafood Initiative (Sassi) Award ceremony for actively promoting sustainable seafood at the restaurant.
Coleman will oversee all aspects of the Turbine’s food and beverage offerings. The 5-star boutique hotel, a dining destination of note is popular with the locals, holidaymakers and hotel guests. It’s 90-seater Island Café, with a terrace for al fresco dining and an airy interior with avant-garde décor offers imaginative breakfasts, light lunches and gourmet dinners daily, while its Gastro Pub with an outside seating area and snug inside with a range of craft beer, craft gin on tap, quality local and coastal wines, and gourmet-style pub food, is ideal for those more informal times.
“I’m committed to a sustainable hospitality industry, inspired by local produce and diverse cultures and I’m passionate about selecting products that are as fresh as possible from the land and the sea and creating dishes that reflect the natural flavour and integrity of the ingredients. I try to keep my food simple, fresh and interesting – from flavour to texture and hope that the flavours are exciting enough to make one return for more”.
To experience Head Chef Greg Coleman’s simple, fresh and interesting fare book your table at the Island Café for breakfast, lunch or dinner 07h00 – 20h00 daily.