There are currently no events scheduled.

For sponsorship enquiries

please contact admin@chefswhoshare.com


Ronald Ramsamy

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”.


Jocelyn Myers-Adams

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.”


Bryan o’Connor

Bryan O’Connor has been in the hospitality industry for almost 20 years, starting out in his father’s pub in Durban, where the spark was ignited. He also worked as a bartender/wine steward at Quills Restaurant at the InterContinental Johannesburg O.R. Tambo, which gave him ve- star experience with an international clientele and laid down the foundation of good wine service for him.

After completing his hotel school diploma, he worked in Sun International’s training department for a number of years. Here he was part of a team that designed and developed Food & Beverage Training programmes to improve service levels within Sun International properties. These courses proved successful in developing future leaders within the company and improving wine service in particular.

Wine has always been his passion and he completed the Cape Wine Academy programme in the early 2000s, which gave him the insight to grow and develop his wine skills. He’s developed wine menus in a wide range of Sun International properties, from Kipling’s Brasserie at The Boardwalk Hotel & Casino in Port Elizabeth, which has won a number of Diners Club awards, to the smaller Kuipers restaurant at the Golden Valley Casino in Worcester. He also does wine tastings, wine previews and wine blending with local Sun International Dusk and Dawn house wines, which all adds to his love for this diverse business.

His current role is Group Food & Beverage Manager for Sun International where he says, “I get to work with talented people and to ensure we strive to give our all in this service-orientated business”.