Meet the Team

Meet the Team

Chef Noel

HEAD CHEF | Noel Kanyemba

Big Easy Durban Head Chef, Noel Kanyemba, started his culinary career as a cook in a Zimbabwean retail giant’s kitchen.

In 2009, Chef Noel relocated to South Africa and worked his way up the ranks and then joined Hilton Durban in February 2012, where he was selected as a candidate for a three-year internal training HTA course by management. Chef Noel was transferred from the main hotel to Big Easy Durban when it opened its doors in October 2015, where he formed part of the initial team that was involved in the planning and preparation stages. He found himself a Chef De Partie. Following a brief stint in the Seychelles as a Junior Sous Chef at another Hilton property, Noel returned to Big Easy Durban as a Sous Chef and earned his appointment as Chef De Cuisine in September 2018.

“Food has always been my passion and something that I was determined to pursue” says Chef Noel. “I have travelled to different countries in Southern Africa in pursuit of my culinary dreams and it was worth every minute and every experience,” added Chef Noel. “Your Passion will always lead you to where your heart lies.”

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RESTAURANT MANAGER | Scott Morgan

Big Easy Durban Restaurant Manager, Scott Morgan, is proudly South African and matriculated in Durban North. His initial experience in the hospitality industry began in various pubs and restaurants in Durban’s Outer West area (Kloof and Hillcrest). Scott then spent several years in the Midlands and Drakensberg at various boutique hotels and resorts in Operations, Food & Beverage management and finally as Assistant General Manager at Hartford House.

One of his first employers – the owner of a small restaurant – was the inspiration in his career. “This was where I discovered what great service, food and wine could do to lift the spirit of the guests,” says Scott.

“I truly believe The Big Easy’s homely, comfortable atmosphere is what makes it special and embodies the ethos that founder, Ernie Els, set out to create – providing great hospitality in a fun, relaxed environment where diners can enjoy good food and wine served by friendly staff. It’s a beautiful venue.”

Scott uses one word to describe a day in the life of a restaurant manager at The Big Easy.

“Busy! The restaurant is an exciting, energetic environment. As manager I need to maintain this pace as well as take care of any issues which arise.  Restaurant managers – and the rest of the team – have to have physical, emotional and mental stamina and be resilient. Every day is different as we strive to provide an exceptional dining experience for our guests.

“I am used to the long hours of the hospitality industry though, having worked in restaurants and hotels in and around Kwazulu Natal ever since I left school.”

When Scott does have some spare time he likes to spend it with family or unwind by playing golf or squash or go scuba diving, fishing or mountain-biking.