When Natalie Schoonby Rozentweig joined City Lodge Hotels in April 2024 as executive chef of the elegant and luxury courtyard hotel Waterfall City, she was rich from both local and international work and travel. I brought in experience.
A graduate of Cape Town's famous Silwood Culinary School, Natalie's Culinary Foundation is rooted in a simple, creative style that emphasizes sustainability and credibility. She has experience in resorts, lodges, restaurants and hotels, and was appointed a sous chef by the age of 20, a head chef by the age of 23, and an executive chef by the age of 25. , Peter Tempelhoff and Neil Perry, and many celebrities have the joy of cooking.
She shares the heritage of her culinary heritage: At 30, I've seen more countries than I have years ago, but I enjoy traveling as much as I did as a child. As a result, I traveled widely for my work,” she says. “My favorite dish is always French, but I can't resist taking an eclectic mix of international cuisine and coming up with fusion dishes.
We recommend refreshing the direction of food and drinks at our group's flagship hotel in Taki city, in the midlands of Johannesburg, Natalie. Original Protea flower wall sculpture and theme decoration. The indoor dining menu is a shortened version of Protea products. Later this year, she will be presenting her culinary vision for the High Line Gourmet Lounge, on the ninth floor, known for its spectacular views of the city.
“When it comes to personal expression, I look to the artistry of art and culinary cuisine, bringing it closer to sources and trying to maintain sustainable, healthy, nutritious dishes,” she explains. . “But some of my dishes are pure dul. There's also room for that! – Introduction to my favorite ingredients: butter, cream, cheese, chocolate.”
Balance is at the heart of the hotel's newly launched menu, with a delicious selection of health-conscious and luxurious options, heartfelt cuisine and gourmet aspects. Fine dining is one element of the offering and is well supported by flavorful, fillings and simple options such as plegos, burgers, quesadillas and enchiladas. Please note:
Calamari and chorizo are burnt cauliflower, broccoli, broccoli, parmesan cheese sauce, black pepper, herbal oil chicken quesadilla, tortilla, herbal oil chicken Cusadilla, herbs, sour cream, tomato salsa, guacamole, crispy calamari with coriander, squid ink aioli, bilton dust, garlic bread, lemon teak, nasturtium leaves, edible flowers crisp, sushi, radish, coriander, avocado, chili, Branch branches, Srira Chamayo, Sesame Soy Rira Cha Dressing, Sesame Seed Bread Crunch, Parmesan Sauce, Herbal Oil, Lemon Aioli, Almonds, Grapes, Sailors, Pickles, Dehydrated King Lip Burnt Cauliflower, Vanilla Lemon Butter Sauce, Butternut , lemon teak, dehydrated lemon, lime palma ham pasta, parmesan, pork, parmesan crumble, rocket buds, dehydrated mushrooms, sliced sea teak pork ribs and sliced sea teak pork ribs, mixed sesame seeds served with fries
Natalie's approach to cooking goes beyond the food itself. “We believe that food carries the energy of those who prepare it, so we put a lot of effort into ensuring that our team members are in a good place.” “I have a firm belief in unity and I cannot discipline you to be creative or affectionate. It doesn't work that way. Instead, I inspire the passion, effort and creativity of my team. You try to do that because it's something you want to see in food leaving the kitchen.”
The key to realizing her vision was investing in both equipment and people. Adding a flame grill will enhance the flavor and texture of the restaurant's steak, and innovative staff training initiatives will ensure team growth.
“We test staff knowledge after awarding new menus and awards such as new knives and then awarding the awards to chefs with the highest scores. Our new Comis Chef, Faith, has four times I won the award three times,” Natalie says with pride. “My senior sou chef Angela Miyambo and sou chef Evanne Tonbera make invaluable contributions to the menu, ordering and preparing what is needed to manage the team and launch the menu.”
Natalie has affirmation and gratitude to each staff member. We recognize that the Kitchen Brigade runs with teamwork, and each chef plays a key role in ensuring a top-notch guest experience, from serious professionals to excellent all-rounders.
“The food that arrives at your table is on a long journey, from local farmers and suppliers to kitchen teams and finally guests. Each step is under my control and is at my choice. According to the team, I always encourage them to work with love while everyone on the team takes their roles seriously.”
Time to induce your taste buds and book meals at the High Line Gourmet Lounge, open to residents and non-resident guests for breakfast, lunch, dinner and snacks – +27 10 025 3030.
Courtyard Hotel Waterfall City is a 4-star Green Building Council SA certified, with an elegant club lounge with a total of 161 luxurious rooms (151 studio rooms, 6 junior suites and 4 executive suites). , spacious joint working space, 3 smart conferences up to 120 people, 6-seater meeting rooms, fitness rooms and a sparkling pool venue. The general manager is Brendan Ruttig. For more information and booking, visit https://citylodgehotels.com/hotels/490/courtyard-hotel-waterfall-city.
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