Since joining the InterContinental Johannesburg Sandton Towers team in October last year as Executive Sous Chef, Chef Chad Bosman has revamped the property’s food and beverage offering of the hotel, creating a vibrant new menu that’s sure to act as a drawcard for the luxury hotel.

“Adjusting the F&B offering has taken a mindset change in the hotel – it’s completely new, and our aim is to deliver a world-class food service that will encourage patronage of our offering throughout the day and into the evening,” says Chef Chad.

The hotel boasts an enviable position on the Sandton Mile, conveniently close to the Sandton Convention Centre. Its Atrium Restaurant overlooks the bustling Sandton district through huge windows, and the restaurant’s new menu features a range of international styles and flavours.

The new menu includes a range of exotic salad starters, soups, pastas, main dishes – Sriracha sous vide chicken, braised lamb shank, pork belly, grilled salmon, pan seared sole, and fish and chips – and premium steaks – fillet, rib-eye, and rump – served with rosemary polenta croquettes and onion puree; as well as sandwiches, wraps and pregos, burgers, sides, desserts, and a cheese platter.

Chef Chad Bosman is excited about the new menu, saying that “This hotel is an excellent international brand and standards are exceptionally high and stringent in F&B, which I thoroughly appreciate. However, we are also given creative freedom in our menu development – we can bring in our own styles, our own dishes, based on our acquired skills and our understanding of our market. It’s been a great process getting the team and the kitchen to the point where we are ready to launch our new menu for the whole hotel.”

About Chef Chad Bosman

After completing his studies at the Prue Leith Chefs Academy, Bosman went on to work as commus chef for 10 months at La Colombe restaurant under Chef Luke Dale-Roberts. “My time at La Colombe was during the 2010 Soccer World Cup when the restaurant was ranked 13th in the San Pellegrino World’s best top 50 restaurants list and number one in South Africa. It was a high pressure environment and I thoroughly enjoyed that.”

He then moved on to Aurelia’s Restaurant as Chef de Partie where he met Executive Chef Willem Lubbe, moving with him to The Foundry restaurant in Parktown which Lubbe opened. After moving to the Maldives and the US to work as Junior Sous Chef, he returned to Johannesburg in 2015 to join the Palazzo Hotel team as Senior Sous Chef. “Working at the Palazzo was an exciting experience as it transformed into one of the most profitable Tsogo Sun hotels in terms of food and beverage income. The focus was on quality – the high teas, dinners, the wine tasting events, all became extremely popular events for.”

For more information on the InterContinental Johannesburg Sandton Towers, visit their website.

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