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”.