Maropeng chef top of the class

March 28, 2011 – Matt van Onselen

Chef Joash Mangoli Boiyo, who works at Maropeng’s Tumulus Restaurant, recently graduated at the top of his Culinary Arts class with the Hospitality Trainers and Associates. And that’s not the only accolade to come his way ...

Boiyo, originally from Kenya, has progressed quickly since he joined the staff at Maropeng in 2008, but that comes as no surprise to his colleagues. As head chef Peter Langa explains, he has shown nothing but commitment and enthusiasm since his arrival: “When he first came here, Joash only knew how to make sandwiches. He has learnt so much and has also won the award for best student of 2010.”

Langa says that Boiyo has been specialising in preparing the hot section of the à la carte menu and every day, he further tantalises taste buds and ensures that patrons never leave hungry. He has the kind of love for cuisine that easily translates into creative and expressive dishes.

Boiyo had no trouble fitting in with the Maropeng staff, and has profited from his big move from Kenya. “It has been a wonderful time for me in terms of improving [my] skills,” he says. “South Africa has allowed me to be who I am today. There has been a big change in my life, especially in my profession.”

He is representative of the energy and dynamism of all the Maropeng restaurant staff. He loves meeting guests, and feels privileged to prepare meals for all those who come to see the Cradle of Humankind.

Maropeng offers the unique contrast of prehistoric geological caves and fossils combined with modern hospitality and dining. What could be better than taking in the power and majesty of the Cradle of Humankind and doing so in a world-class restaurant? With so many restaurant options at Maropeng – one at the hotel, one at the Sterkfontein Caves and two others at Maropeng itself – one feels spoilt for choice. Read more about the Maropeng restaurants here.

 

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