Crowne Plaza Johannesburg – The Rosebank is proud to announce the appointment of Raynor Damons as the new executive chef. Having worked in various 4 and 5 star hotels around South Africa and the USA, Damons comes with a wealth of experience.
He started his chef’s career in 1998 at the Table Bay Hotel as a commis chef. Shortly after that he moved to OudeKraal, now known as the 12 Apostles Hotel, as chef de partie. From there he moved to senior chef de partie at Mount Grace and later to The Palace of the Lost City as head chef de partie.
Damons also has international experience having worked at Boca West Country Club in Florida USA as a line chef and Glen Oakes in New York City as junior sous chef.
Chef Raynor Damons has a creative flare to him, having conceptualised some exciting new dishes for the Crowne Plaza, especially the new breakfast setup with added smoothie stations and live interactive cooking in the Fresh Restaurant. He is an eager, professional and committed executive sous chef, who is passionate about great food and when working in a kitchen, always has his finger on the pulse.
