Every moment spent with Morukuru Family is a sensory one – and our food plays a big part in that. Some of our guests' most memorable Morukuru moments take place when they have a plate of perfectly presented food in front of them, crafted with love by our chefs.
This International Chefs Day (20 Oct), we’re raising a glass to the heart and soul of our most flavourful experiences – our incredibly talented chefs. They pour their passion into every dish, delighting in the joy it brings to our guests. Meet some of the individuals who make dining with us so special.
Asion:
Asion’s remarkable journey began in Bushbuckridge, Mpumalanga, where he started working as a gardener and maintenance specialist at Manyeleti Game Reserve in the Greater Kruger National Park. Just two weeks later, fate intervened, and he began training as a butler and barman and then found work in the kitchen. It was here that Asion’s hidden cooking skills emerged, and he stepped into the kitchen.
He devoured recipe books in his spare time, honing his craft with exceptional speed. Further training – including at a 3-Michelin-star restaurant in Holland – moulded him into the outstanding chef he is today. Asion has been making magic in the Morukuru Family kitchens for nearly 20 years, initially assisting in opening Morukuru Owner’s House and Morukuru River House.
His signature Seared Beef Fillet is the result of many years of perfecting his craft – and perfect it most certainly is.
Thula:
For Chef Thula, cooking is an act of love. Her favourite dish, Beef Fillet with Cranberry Jus, is a wonderful example of how she balances flavours to create something truly mouthwatering.
Fortunate:
The smile on a guest’s face after their first bite? That’s what inspires Chef Fortunate. She pours her heart into every dish, from savoury creations to her specialty: delectable desserts, including her famous Tangy Lemon Meringue Tart. At Morukuru Family, she cherishes the direct connection with guests, learning their tastes and sharing her love for food.
Geoffrey:
The opportunity to introduce guests to the unique flavours of Africa is what gets Chef Geoffrey out of bed in the morning. Putting his cooking skills to the test excites him day after day, leading him to create one-of-a-kind dishes like his signature Tuna Poke Bowl with Cauliflower Rice. For him, meeting people from around the world and sharing his homeland’s culinary heritage is what makes working at Morukuru Family so rewarding.
Brenda:
Inspired by the mysteries of the ocean, Brenda at Bites Beach Café has been learning from Chefs Bongi and Bianca and loves trying new things in the kitchen. She weaves flavours together with creativity and care, crafting dishes that are both delicious and nourishing, capturing the essence of the classic seaside café experience. Her appreciation for fresh seafood is evident in her preparation of the Cape Malay Mussel Pot.
To all our incredible chefs across all our properties, thank you for infusing every meal with love, imagination, and a sprinkle of Morukuru magic. Happy International Chefs Day!
This International Chefs Day (20 Oct), we’re raising a glass to the heart and soul of our most flavourful experiences – our incredibly talented chefs. They pour their passion into every dish, delighting in the joy it brings to our guests. Meet some of the individuals who make dining with us so special.
Morukuru Family Madikwe
Esmaralda: Childhood memories of cooking alongside her mother and grandmother on their Levubu fruit and vegetable farm sparked a lifelong passion in Esmaralda. After honing her skills at the Institute of Culinary Arts in Stellenbosch and gaining experience under celebrity chef Bertus Basson, she followed the call of the wild to Morukuru Family Madikwe. A decade later, Esmaralda has risen through the ranks to become our Assistant General Manager and Executive Chef. Her signature Almond and Frangelico Soufflé, served with homemade Berry Ice Cream? A testament to her belief that a perfect dessert can be pure magic.“What I love most about my work is the opportunity to create new dishes and challenges for the chefs. It not only inspires them but also gives me immense satisfaction to watch their growth.”
Asion:
Asion’s remarkable journey began in Bushbuckridge, Mpumalanga, where he started working as a gardener and maintenance specialist at Manyeleti Game Reserve in the Greater Kruger National Park. Just two weeks later, fate intervened, and he began training as a butler and barman and then found work in the kitchen. It was here that Asion’s hidden cooking skills emerged, and he stepped into the kitchen.
He devoured recipe books in his spare time, honing his craft with exceptional speed. Further training – including at a 3-Michelin-star restaurant in Holland – moulded him into the outstanding chef he is today. Asion has been making magic in the Morukuru Family kitchens for nearly 20 years, initially assisting in opening Morukuru Owner’s House and Morukuru River House.
His signature Seared Beef Fillet is the result of many years of perfecting his craft – and perfect it most certainly is.
“I recently served my pan-seared beef fillet with pomme purée and a rosemary jus. It’s my favourite dish to make because it’s so versatile. You can pair it with many different starches and vegetables, like pea purée, butternut purée, or even Jenga chips with Béarnaise sauce. The most important component? Pairing it with a glass of Kanonkop red wine.”
Thula:
For Chef Thula, cooking is an act of love. Her favourite dish, Beef Fillet with Cranberry Jus, is a wonderful example of how she balances flavours to create something truly mouthwatering.
“What inspires me in my cooking is the ability to bring people together, creating moments of connection and happiness. There’s nothing more fulfilling than seeing the joy on someone’s face when they taste my creations. Cooking for others is my true passion – it’s what drives me every day.”
Fortunate:
The smile on a guest’s face after their first bite? That’s what inspires Chef Fortunate. She pours her heart into every dish, from savoury creations to her specialty: delectable desserts, including her famous Tangy Lemon Meringue Tart. At Morukuru Family, she cherishes the direct connection with guests, learning their tastes and sharing her love for food.
Geoffrey:
The opportunity to introduce guests to the unique flavours of Africa is what gets Chef Geoffrey out of bed in the morning. Putting his cooking skills to the test excites him day after day, leading him to create one-of-a-kind dishes like his signature Tuna Poke Bowl with Cauliflower Rice. For him, meeting people from around the world and sharing his homeland’s culinary heritage is what makes working at Morukuru Family so rewarding.
Morukuru Family De Hoop
Kagiso: Food, for Chef KG, based at Morukuru Family De Hoop is a celebration of life and well-being. His best dish? Mushroom & Cheese Deep Fried Chicken Roulade served with savoury basmati rice, vanilla carrot puree, mange tout, glazed short carrots, and tomato and basil velouté.“Becoming a chef is a true blessing for me; it's in my blood – something I was born to do. Along my journey, I realised the profound impact food has on our lives and health, and that inspired my passion even more.”
Brenda:
Inspired by the mysteries of the ocean, Brenda at Bites Beach Café has been learning from Chefs Bongi and Bianca and loves trying new things in the kitchen. She weaves flavours together with creativity and care, crafting dishes that are both delicious and nourishing, capturing the essence of the classic seaside café experience. Her appreciation for fresh seafood is evident in her preparation of the Cape Malay Mussel Pot.
“To prepare my Cape Malay Mussel Pot, I sauté onion and parsley in olive oil, then add curry powder and salt for flavour. Next, I stir in coconut milk and cream until combined. After that, I add mussels and cook for 3-4 minutes. The finishing touch is frying a slice of bread to serve alongside.”
AtholPlace Hotel & Villa
Vasco: Born and bred in Mohlakeng, Chef Vasco pursued his culinary arts passion at WESTCOL Randfontein, earning a National Diploma in Culinary Arts and an Advanced Diploma in Food Supervision and Personal Hygiene. With experience in various establishments, he’s now the Head Chef at AtholPlace Hotel & Villa, where he's been delighting guests since 2017. Inspired by acclaimed chefs like Candice Phillips, Rene Redzepi, and Grant Achatz, Vasco enjoys cooking local and international cuisines, thriving on innovative and visually appealing presentations. His signature dish is Duck Three Ways.“This dish is made up of Coffee-Crusted Duck Breast, Confit Leg, and Duck Bon Bon, with Beetroot Pave, Carrot Puree, and finished off with a Cranberry Reduction. I love making it because absolutely nothing goes to waste – I use the whole carcass, including the bones for stock and some of the meat for the Bon Bon.”
To all our incredible chefs across all our properties, thank you for infusing every meal with love, imagination, and a sprinkle of Morukuru magic. Happy International Chefs Day!
