Elewana has appointed James Haigh to be Director of Sales and Marketing, effective from March 1.
James Haigh, Director of Sales and Marketing at Elewana.
Joining the Elewana team based in Nairobi, Haigh will lead the group’s sales and marketing activities and will play a pivotal role in delivering a number of key initiatives during 2016 and 2017.
This includes initiatives that aim to provide enhanced solutions to Elewana’s trade partners across the globe and ensuring the group continues to deliver guest experiences of the highest level. Haigh joins Elewana from Tourvest in East Africa, where he held the positions of joint CEO and Director of Sales and Marketing.
Wendy Appelbaum, entrepreneur and the current owner and chair of De Morgezon Estate
Sipho Nzuza, Cape Town Port Manager at Transnet National Ports Authority; Ashraf Ameen, entrepreneur and previous owner of Harvey World Travel franchise and Wendy Appelbaum, entrepreneur and the current owner and chair of De Morgezon Estate, a Stellenbosch-based wine estate, have been appointed to the board of Wesgro. The term of the current board ends in 2017.
Michelle du Plessis, the previous MD of Tintswalo Lodges,
Michelle du Plessis, the previous MD of Tintswalo Lodges, has started her own independent consulting company for the travel industry, the Michelle du Plessis Portfolio. Du Plessis offers a variety of services, including marketing strategies, implementation and management; international and local representation; and hotel operation management.
Sun City’s GM of food and beverage, Bruce McKay,
Twenty-nine years into his culinary career, Sun City’s GM of food and beverage, Bruce McKay, has been formally inducted into the prestigious South African Academy of Chefs – a privilege reserved for chefs who have devoted no fewer than two decades to their profession.
Criteria for selection are extensive and rigorous, and McKay was nominated by one of South Africa’s most respected chefs, Dr Billy Gallagher, an honorary life president of both the South African Chefs Association and the World Association of Chefs Societies.
