The Radisson Blu Le Vendome Hotel on Sea Point’s Platinum Mile has announced the appointment of Chad Inder as Executive Chef, bringing with him over 13 years of experience in hospitality industry to the hotel’s already sophisticated dining scene.
“I look forward to this exciting new journey and my wish is to truly teach and inspire each member of Radisson’s dynamic team with culinary passion,” says Chef Inder who will be overseeing all culinary operations at the landmark hotel.
Charged with maintaining Radisson Blu’s tradition of fine cuisine, Chad Inder has designed a captivating new menu for the indoor La Mer Restaurant & Grill where patrons can look forward to a gourmet experience with regular menu changes incorporating flavours from different continents and seasonal produce.
The menu consisting of classic dishes with contemporary highlights will appeal to all tastes from wild mushroom risotto infused with truffle oil to; slow cooked sirloin topped with cumin crème & avocado relish and; prawns marinated in thyme, chili, garlic and olive oil flame-grilled to perfection.
The delicious dessert menu, meanwhile, includes favourites such as chocolate fondant, Rooibos infused crème brûlée and a rich & creamy flan with a syrupy finish. La Mer also features an extensive wine list, decadent cocktails and a choice of the finest cigars.
Inder started his career in 2004 at the Arabella Sheraton in Cape Town from where he went on to work at some of the country’s most illustrious establishments including Allora, Le Franschhoek Hotel & Spa and the Eden Bleu Hotel in Seychelles to name a few.
“We are delighted to welcome Chef Inder to our team. Having worked in such positions as executive chef, manager and sous chef he understands what it takes to keep a restaurant running smoothly and to provide unbeatable customer service,” says Clinton Thom.