{"id":18027,"date":"2025-03-17T13:38:34","date_gmt":"2025-03-17T11:38:34","guid":{"rendered":"http:\/\/www.food-blog.co.za\/joburg\/?p=18027"},"modified":"2025-03-17T13:45:22","modified_gmt":"2025-03-17T11:45:22","slug":"sun-international-appoints-group-executive-chef-to-drive-training-and-innovation-time-square","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/joburg\/sun-international-appoints-group-executive-chef-to-drive-training-and-innovation-time-square\/","title":{"rendered":"Sun International appoints Group Executive Chef to drive training and innovation"},"content":{"rendered":"<p><strong>Culinary strategy and innovation are top of mind at Sun International, with former Time Square Complex Executive Chef and mentor Adrian Vaughan appointed as Group Executive Chef.<\/strong><\/p>\n<blockquote>\n<p style=\"text-align: center;\">The role, which has been re-established after several years, sees Vaughan take the helm of standardising food safety and food costs across the hospitality group\u2019s numerous properties with food operations, including Sun City, Time Square, Boardwalk, Table Bay, Wild Coast, GrandWest, Carnival City, and more.<\/p>\n<\/blockquote>\n<p><span style=\"text-decoration: underline;\"><strong>His approach, while based at the hospitality group\u2019s Sandton headquarters, will include on-site visits, deep dives into kitchen operations, and working closely with General Managers and Executive Chefs.<\/strong><\/span><\/p>\n<ul>\n<li>\u201cMy primary focus will be on training and developing chefs and culinary talent within the organisation,\u201d Vaughan said. With a dearth of skilled professionals after the hospitality industry shutdown during the pandemic, he is committed to building a strong talent pipeline with a belief that it is each member of a kitchen brigade\u2019s responsibility to train and empower their direct reports to be capable of stepping up into their role when the time comes.<\/li>\n<\/ul>\n<p>\u201cWe\u2019re focused on bridging the skillset gap, ensuring consistency across properties while making sure to celebrate regional uniqueness. This means understanding the palates of clientele that frequent different properties, such as Sibaya in KwaZulu-Natal who enjoy curries. Room service will have core consistent offerings, such as toasted sandwiches, but chefs still have the flexibility and creativity to create menus unique to their location.\u201d He will also provide guidance on food costs, food safety, and recipe management.<\/p>\n<p>The year looks to be an exciting one, with developments at The Palace in partnership with a celebrity chef, the redevelopment of the Table Bay Hotel as well as the reinvention of Carnival City, he said. \u201cThen of course, just when you think the year is done, comes the Nedbank Golf Challenge where we feed 18 000 people on a golf course,\u201d he laughed. The event also serves as a training opportunity, with staff from properties around South Africa seconded to work at Sun City during this period. \u201cThey return motivated and enthusiastic and it also gives them a chance to consider new roles at other Sun International properties.\u201d<\/p>\n<p>Born in the United Kingdom, Vaughan grew up near Heston Blumenthal\u2019s renowned Fat Duck. His culinary journey began after an injury disrupted his university rugby scholarship, leading to a gap-year job as a room service attendant. But after just a few hours in the kitchen, he knew he had found his calling and never returned to his studies.<\/p>\n<p>Vaughan honed his skills in various kitchens, including Runnymede-on-Thames, where he worked as Executive Sous Chef. \u201cIt was here that my eyes met those of my future South African wife, Melany, over the kitchen pass, and the rest is history.\u201d\u00a0 After marrying, the couple decided to try their luck working in South Africa. Vaughan\u2019s first interview was with Sun International, where he has remained since opening The Maslow Sandton in 2013 as Executive Sous Chef, followed by Time Square Pretoria in 2017 where he spearheaded the launch of 17 food and beverage concepts, working with celebrity chefs like J\u2019Something and Guy Fieri.<\/p>\n<p>\u201cOne of the best moments of my career was organising Appetite Fest 2018, a large-scale food festival at Time Square, which was the start of the fine dining era for Tshwane.\u201d He also led complex events such as Miss South Africa pageants and large-scale banqueting functions, including a 1 300-plated service in Time Square\u2019s arena, \u201cwhich was interesting due to the absence of a dedicated banqueting kitchen\u201d. One of his parting touches was the addition of Luminary on 12th, a bespoke fine dining experience at Time Square which continues to prove popular and was fully booked for Valentine\u2019s Day.<\/p>\n<p><strong>Vaughan credits his children Ethan and Ella, along with his wife, as his daily inspiration. In his spare time, the Liverpool Football Club supporter is a self-confessed food nerd, constantly researching new recipes and culinary trends, and enjoys quality time with his family.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Culinary strategy and innovation are top of mind at Sun International, with former Time Square Complex Executive Chef and mentor Adrian Vaughan appointed as Group Executive Chef. The role, which has been re-established after several years, sees Vaughan take the helm of standardising food safety and food costs across the hospitality group\u2019s numerous properties with&#8230;<\/p>\n","protected":false},"author":1,"featured_media":18028,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-18027","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"wps_subtitle":"New role for renowned Time Square mentor and innovator!","_links":{"self":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/18027","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/comments?post=18027"}],"version-history":[{"count":1,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/18027\/revisions"}],"predecessor-version":[{"id":18029,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/18027\/revisions\/18029"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media\/18028"}],"wp:attachment":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media?parent=18027"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/categories?post=18027"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/tags?post=18027"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}