KAROO NEWS - Vivian Solomon, a chef whose culinary journey spans continents, is now part of The Drostdy Hotel team, and excited to share his passion for good food with locals.
Solomon started off his culinary career in high school and has since honed his skills in some of the world's most prestigious kitchens.
With a diploma from The Swiss Institute of Hospitality Training and work experience at renowned hotels and restaurants like The Table Bay, Arabella Sheraton, Taj Cape Town as well as on luxury liners catering to every whim and taste of the rich and famous, he brings a treasure trove of knowledge and creativity to his craft.
Known for his adaptable cooking style, he thrives on experimenting with different flavours, creating innovative dishes to delight your palate.
Solomon (43), married and the father of two children, started at the Drostdy four months ago and has since created new lunch, dinner and summer lunch menus for the hotel.
From then to now
In his last two years of school, he started to work on weekends, public holidays and school holidays as a casual at Pick n Pay to save for his studies.
A year after he matriculated, he was accepted at The Swiss Institute of Hospitality Training, while working at the The Table Bay.
After three years of studying and his apprenticeship at The Table Bay, he joined the Arabella Sheraton, and worked there for just over two years.
From there he joined The Yachts of Seabourn and spent three years off-shore.
"After that experience Cape Grace needed a pastry chef, so I worked there for a year and half before joining the opening team at the Taj Cape Town Hotel where I stayed six years.
"I then returned to the ships of Seabourn Cruise Lines for over six years. I then joined Valor Hospitality to open a new Hilton in Kinshasa in the DRC for six months before joining The Drostdy Hotel," says Solomon.
"All the above has had an impact on my culinary journey. I am so grateful for the experience and opportunities I've had working with cultures all over the world," he said.
Experimental and creative
"I would say that my cooking style is adaptable, I cook what is needed - may it be fine dining, banqueting or just simple good food, presented in a creative and modern way.
"I don't have a favourite type of cuisine, I like to work with all types of flavours and adapt food in all sorts of ways. I experiment with ingredients to create something new and delicious.
I'm happy at the Drostdy for now and not sure what the future holds, but who knows what the next opportunity will bring to the table," Solomon says.
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