The Team
The whole dining experience is supposed to be relaxed thats why the kitchen is open plan. We want people to enjoy the theatre of the kitchen.’
Andre Smith - General Manager
I have recently returned to Cape Town after working for five years at The Club at Admirals Cove in Florida, USA. I have always enjoyed being in the hospitality industry and have over 13 years experience. It is an exciting opportunity to join the team at Myoga and to be back in Cape Town. There is such a positive attitude and a lot of faith in this country which is why I have decided to stay and pursue a career here. The team at Myoga is passionate about what they do and it is our philosophy to share this experience and energy with all our patrons.
Shameemah Bohardien - Assistant Restaurant Manager
I had the fantastic opportunity to work at the Restaurant Au Jardin with Chef Christophe Dehosse in the late 90’s as a commi waiter and soon worked my way up to Chef de Rang. I’ve seen and been a part of the restaurants transformations from executive chefs (Christophe Girault to Alex Coupy) to the final renovations that are now Myoga. I have a love for the industry with 11 years of experience under my belt.
Andy Dearham
I previously worked at Jardin Restaurant and just joined up with a brilliant team at Myoga. I am really into retro food, combining classic with modern day cuisine and I think found the perfect place to do so.
Liezl Odendaal
My passion is pastry – flavours and textures combining classical techniques with a fresh twist. I previously worked at La Colombe as a pastry chef. Photography and food is what always keeps my mind busy. Favourite ingredient - egg.
Anuj Ovalekar
Having learned the art of pastry making in Paris, returned to SA and started my professional career as a pastry chef and then Sous chef at Restaurant Au Jardin at the Vineyard Hotel & Spa. Now being a part of Myoga team has opened all the new possibilities and beginning of a new adventure.
Candice Mcdowell
I am a student at the International Hotel School. I was fortunate to have worked at Au Jardin Restaurant for 18 months under Chef Alex Coupy. I am passionate about all types of food but some day I hope to be a great pastry chef.
Belcanto Tutu Kabemba
For me it was a big opportunity to meet a man like Mike Bassett and for him to give me this opportunity to work for him .I started in this industry at PRIMI PIATTI Canvendish, I learnt a lot from them, then I moved to the Twelve Apostels Hotel where I learnt more about cocktails. I also worked at Ginja where I actually met very friendly people. Myoga is a paradise for me to come and discover. Come and enjoy good service, good cocktails as you have never experienced before.
Marcelle Bean
I worked at Blue Bay Hotel, Au Jardin Restaurant.
Hobbies: Pool, Motor racing, Socializing.
Personality: outgoing, fun, willing to try almost anything once.
Robert Erleigh
Trained and worked in Hotels. My passion for food comes from spending long get-togethers with family and friends, enjoying the combination of flavours, memories and the great outdoors.
