What do Nelson Mandela, Thabo Mbeki, Tiger Woods, Jack Nicklaus, former President George Bush Snr, Will Smith and various CEO's of blue chip companies have in common?
They are just a handful of the illustrious political, business, sporting and entertainment personalities that have had the pleasure of enjoying the award winning culinary creations prepared by the renowned chef, Delia Clarke. Recently Delia joined the Drakensberg Sun Lifestyle Resort as Executive Chef.
Executive chefs, or head cooks, coordinate the work of the kitchen staff and directs the preparation of all meals. They determine serving sizes, plan and price menus, order food supplies, keep records and accounts, and oversee kitchen operations to ensure uniform quality and presentation of meals. Most executive chefs prepare the menu items that take the most skill, and often are in charge of more than one kitchen.
Being surrounded by a family of "foodies" whilst growing up in KwaZulu Natal, Delia knew from a young age that food would play an important role in her future. Delia started her career managing the kitchen of the family restaurant in Ballito Bay. Her natural flair for the culinary arts quickly led her to Gauteng where she won the "Gauteng Chef of the Month" award. After a stint in London at the Royal Festival Hall and the Newtons Group, Delia returned to South Africa and went on to win the title of Garden Route Chef of the Year in 2004.
In 2009 Delia was inducted as a Chef Rotisseur into the Chaîne des Rôtisseurs, the international society devoted to choice dining and the camaraderie of the table. Chaîne des Rôtisseurs creates bonds of friendship across cultures and boundaries and promotes the art of fine cuisine amongst both amateur and professional gastronomes, and supports the development of young culinary professionals.
Delia was again awarded the "Garden Route Chef of the Year" title in 2010/2011.
"The Drakensberg Sun Lifestyle Resort is a unique and challenging property. The natural surround is enough to inspire any chef and it is my intention to really support and use local produce, in keeping with our sustainable tourism strategy" says Delia. "I look forward to exposing my team to new and innovative dishes and to transfer my skills".