MOVERS & SHAKERS: Chef Shaun Dampies is Granny Mouse’s new executive chef

Granny Mouse Country House & Spa has undergone a few changes recently and one such change has been the employment of executive chef Shaun Dampies into the kitchen.

Hailing from Cape Town, 31 year old, Dampies studied Hospitality and Food Management and graduated from Cape College in 2001 before gaining experience in the hospitality world.

For him, his passion for food began at school. One of the subjects that he most enjoyed was art, which definitely plays a role in his career today.  “It was only in grade 9 that I started a path in the cooking field, Saigon Vietnamese restaurant in Cape Town was where I opened my eyes and realized that cooking is what I wanted to do and that sparked the beginning of an amazing journey to where I find myself now,” he says.

His career started in 2002 when he took up his first Chef De parte position at Saigon Vietnamese Restaurant which later moved to Parse Chef. Some of the other venues that Dampies has worked include The Cape Milner hotel, Greens on park, Fedics Food Services (Engen In-House), Lagoon Beach Hotel, Boca Rio Golf Club (U.S.A), THE Country Club of Sapphire Valley (U.S.A), The Opel lounge, Blake’s bar and lounge, Le` Romanza restaurant and his latest, being that of Granny Mouse.

Having gained work experience in various cheffing fields – from Chef De parte, Parse Chef, Chef, Hot line cook and breakfast chef, Sous chef to Executive Chef, Dampies has valuable knowledge when it comes to the preparation of fine food and this shows through every dish he creates.

What made Dampies decide to become a chef? “My mom played a huge part in this as I would be her “sous chef” in the kitchen at home using what was available and creating a meal for the family. I also love cooking, creating new dishes, the planning and the kitchen environment,” he says. If he had to choose two dishes he loves, it would be his mother’s lasagne and fresh marinated meat on an open fire/ braai.

Having grown up and worked in Cape Town for most of his career, Dampies says that what drew him to Granny Mouse was the beauty of the Midlands all year round and the people. “I love it here. The staff is very friendly; the team I have in the kitchen is hardworking, dedicated and strive for the best. They are like my family! Thus far, Granny mouse has really helped me to grow in my chef career. And I will always be grateful to the team for giving me the opportunity as chef of this very awesome establishment!” he adds.

When Dampies is not in the kitchen he spends time with his newborn son Zac, longboards, goes road tripping, or can be found fixing something around the house.

Why not meet Chef Shaun Dampies at your next conference at Granny Mouse.