A passion for food saw Ronald Ramsamy head straight for tertiary studies in the subject, and he holds a Diploma in Culinary Arts and a B-Tech Degree in Food and Beverage Management.

He started work as a Commis Chef under Gurnot Bunke at The Bay Hotel in Camps Bay, Cape Town. “It was a great grounding,” he says. “I learned to cook from scratch and with a dash of passion worked through the ranks quickly.” He’s worked with numerous other in uential chefs that have sculpted his cooking style and has spent short stints working internationally, at The Oberoi in Mumbai, India, and in Guangzhou, China, and Buenos Aires, Argentina.

Highlights of his career include opening Sugar Mill Casino and its three restaurants in Durban, and Kipling’s Brasserie at The Boardwalk Hotel & Casino in Port Elizabeth.

He now serves as Group Executive Chef at Sun International, developing concepts, inspiring young chefs and collaborating with the company’s Executive Chefs to create memorable food experiences.

His dishes have strong in uences of Asia, use delicate ingredients and simple bistro plating, and are “served with lots of passion”.

Executive Chef of Sun International’s Table Bay Hotel in Cape Town, Canadian Jocelyn Myers-Adams has a wealth of international culinary knowledge. Also a fully quali ed sommelier, Jocelyn trained at Stratford Chefs School in Ontario. She has sailed the seven seas as head chef aboard numerous island vessels in the Bahamas, Côte d’Azur, Corsica, Sardinia and Monaco and has been privileged to work alongside some of the world’s most well-respected chefs, including Jamie Kennedy at ROM in Toronto and Gordon Ramsay at his eponymous Michelin star restaurant in London.

She worked for Conrad Gallagher as a consultant and as Executive Chef of Geisha Wok before joining Sun International in 2009 as Executive Chef Tournant. She was promoted to Executive Chef in 2013, where her focus is on highlighting South African cuisine.

“Cape Town is an extremely exciting place to be as a chef right now with a thriving food and wine scene that has visitors ocking to taste our cuisine from around the world,” she says. “I keep things authentic and don’t mix different cuisines. I use beautiful products and showcase them. I like to play with a bit of molecular gastronomy, only to enhance the experience, not to overwhelm.”