MyPond Hotel is delighted to introduce to you our new Executive Chef, Andries Bezuidenhout. A chef with a remarkable background, who has gained experience and inspiration by working in restaurants in South Africa and around the world.Andries hails from a small town in the North West called Stilfontein. He began his career in the hospitality industry in 2002 where he did his internship at Sinclair’s Signature Specialities. In 2004 he made a meal for Will Smith for the release of ‘I, Robot’. He was then promoted to Chef de partie as soon as he qualified in 2005. Andries then travelled to Ireland in 2007, where he was a Sous Chef at the Bunratty Castle in Shannon.
In 2008 he travelled back to South Africa where he started a job at Gallagher Gourmet Catering as Executive Sous Chef. At this establishment he did catering up to 6000 pax for the ANC conferences, serving Mandela, Mbeki and Zuma. He also did weddings, business year end functions and exhibitions for the likes of Decorex, SARCDA and Huntex. In December 2015, he was transferred to Centurion Lake Hotel where he was appointed Executive Chef. Andries was in charge of the whole operation, from all day dining, to private functions, setting up menus, costings and leading the team. January 2018, he left Centurion Lake hotel to start his own business with a friend but it did not work out as planned. August 2019 he started as a Sous Chef at Leriba lodge in Centurion.
August 2020 he travelled to Doha Qatar to experience something different, where he worked at Marriot Marquis City Centre, relaunching the all-day dining restaurant, Crossroads. Andries was then transferred to the New York Steak House fine dining steak restaurant where he led the team in Fine Dining, A la carte and Friday Brunches. In 2021 he was transferred from the hotel to Education City golf club to run Café 34 and Greens Café. April 2021 he returned back home to South Africa and now takes the lead at MyPond Hotel’s restaurant, The Lily.
We managed to pull Andries away from the kitchen for a few minutes, to sit down and ask him a few questions to find out what goes on under the chef’s hat…
What inspired you to become a chef?
I’ve always had a passion for food and loved to watch my mom cook the simplest dishes but always tasted amazing. I wanted to create dishes that made people have that feeling that I felt when I ate my mom’s food.
What is your favourite ‘go to’ dinner when you’re having a relaxing chilled evening at home?
Spaghetti Bolognese, any time of the day.
Do you have a top tip that you share with people in the kitchen?
Yes, never give up no matter how hard it gets.
If you could cook for anyone in the world, who would it be and why?
I would love to be able to cook for my mom as I never had the chance to show her how far I have come in my career.
Is there a chef you admire the most?
Marco Pierre White. I love his philosophy about the kitchen. My favourite quote of his is, “we all wear blue aprons in my kitchen because we’re all commis, we’re all still learning”.
What is your favourite cuisine?
So many that I can’t put it down to one single cuisine. French, Western, Asian, Middle East, Mediterranean, Indian, I have a love for them all.
What is your favourite dish on the menu at My Pond Hotel?
I would have to say the Croque Monsieur Classic, it’s simple and delicious.
We would like to invite you to come and try Andries’ delicious dishes and our new breakfast, lunch and dinner menu at MyPond Hotel. Book by emailing email@example.com or by calling 046 624 4627. See you soon!