Sibaya Casino and Entertainment Kingdom welcomes Cresan Ramjathan onboard as the new Soux Chef at the Royal Court.
Cresan Ramjathan has joined Sibaya Casino and Entertainment Kingdom as the new Soux Chef at the exquisite Royal Court. Trained at the prestigious Christina Martin School of Food and Wine, and with over eight years in the culinary and hospitality field, he brings a wealth of experience, finely-honed culinary skills and passion to the restaurant.
During his career, he has travelled extensively, gaining invaluable experience in diverse environments, including cooking for Johan Travolta and catering a private function for MasterChef judge, Chef Pete Goffe-Wood.
Full of energy and with a desire to inspire, he wants to ensure that the Royal Court is renowned for great choice, fantastic food and superb experiences. Having spent time working in the kitchens of some of the most trendy restaurants in Cape Town and Port Elizabeth, he is keen to introduce a more contemporary style of eating at the Royal Court. He is already working on the menu for the Royal Court.
โDurbanโs clientele are generally more traditional but that doesnโt mean to say there isnโt an appetite for more modern and trendy dishes. We are paying close attention to our customersโ desires and preferences in designing the Royal Courtโs new menu, while at the same time adding a modern twist to traditional favourites.
โThe new menu will be fresh and fun; cognizant of new eating trends, while ensuring that the needs of our more traditional diners are met,โ says Ramjathan.
His passion for cooking was ignited at a very young age when he would watch his beloved grandmother cook. Eager to get be part of the action and learn, he would help her roll-out rotis and try to make them as round as he could. One of the first recipes he learned from her was for bread and butter pudding, which he says is still the best he has ever come across.
Although he spends a considerable amount of time in the kitchen, he never gets tired of it. When friends come around, he is delighted to spoil them with a delicious home-cooked meal. When he cooks for himself though, he likes to keep it simple but never compromises on taste or quality.
โMy favourite is a simple capelinni pasta tossed with garlic, basil, olive oil, cherry tomatoes and smoked chicken. Sometimes when I have time, I do a whole roasted line fish, stuffed with olives, fennel, cherry tomato, lemon, lime and a lot of herbs,โ he says.
Ramjathan has no doubt that he has chosen the right career.
โI could go on doing this forever. Of course, it is really hard work; itโs about sacrifice, determination, that constant striving for perfection, and most of all itโs about the passion. Itโs a one way road and where that road takes you, is amazing,โ he smiles.
Commenting on his appointment, Belinda Jelf, Marketing Manager at Sibaya says: โWe welcome our new Soux Chef on board. He brings with him a fresh approach and a fresh attitude that fits well with our food and beverage ambitions. He couples this with the skills and experience that are necessary to make it happen. We look forward working with him well into the future.โ
