Stanley Skosana

He is a member of the SA Chefs Association. Skosana honed his culinary skills under Chef Sean Noel Barham at the Plantation restaurant, enrolling in in-service training. He worked in several kitchens with the likes of The Deck in Bedfordview, Afrodisiac in Linksfield, the famous Blues in Cape-town and Melograno restaurant. He then joined the famous Saxon Boutique Hotel and Spa under the acclaimed Chef Rudi Liebenberg. After working his way up the ladder, he joined Crowne Plaza the Rosebank as a Senior Sous Chef and then moved to Protea Hotel Hazy view – Extrabold, where he held the Executive Chef position for four years. In 2015 he joined Fedics in Cosmos Hospital as the Executive Chef, where he recalls learning and understanding the importance of different dietary requirements. Skosana then landed on Durban’s golden mile at the Marriott Durban Edward hotel in 2016 as an Executive Chef, before joining Sun International in 2019.

Skosana has been a chef for 20 years and he’s still passionate about this industry. He believes that there is always something challenging in the kitchen and looks at cooking as a great hobby for young makers and crafters, and it may seed a real passion for the up-and-coming chefs. Skosana also believes that sourcing the best local produce and creating new innovative menus gives him the opportunity to incorporate the freshest ingredients into his recipes, while also helping the local economy to thrive.

Skosana won the NYCTP most outstanding workplace award for mentoring SACA students with PH Edward in 2017/2018 and was a Distell Inter-hotel challenge participant for 2017 while at Protea Hotel by Marriott Durban Edward, winning the Most Glamorous Table honours. He was also an assistant to Thomas Schmidt on the SABC3 series Cooking With Friends.

Signature dish: Legendary Beef Fillet Mignon: Beef medallions, exotic mushrooms, fondant potatoes, pearl onions, garden root vegetables, and red wine jus