VANIE PADAYACHEE - EXECUTIVE CHEF

Maitre Rôtisseur

Vanie Padayachee was born and educated in Durban, Kwa Zulu Natal, South Africa and upon matriculating from Southlands Secondary School; she enrolled at the ML Sultan Hotel School to study Hotel and Catering Management where she obtained her diploma in 1994. Her passion for food was born as a result of watching her parents; both great cooks themselves, preparing exotic Indian dishes for family gatherings.

Upon graduation, she was offered to complete her 'on-the-job-training' at the Tropical Restaurant, Durban which followed her permanent positions at impressive establishments such as The Halyards Hotel, Port Alfred (1994 - 1996) The Plettenberg, Plettenberg Bay and Le Quartier Français, Franschhoek (December 1996 - June 2003).

During this period, 2000, while working at Le Quartier Français she was fortunate enough to take a working holiday in the U.K and worked at The Avenue, The Stafford Hotel, Chez Bruce and Stephen Bull in London which gained her international experience, exposed her to the latest trends and assisted in her overall knowledge of the industry.

In June 2003 she was offered the position as Executive Chef at Phantom Forest where she stayed until March 2005. Due to her solid reputation in the industry, as one of South Africa's up and coming leading Chefs, she was approached to be part of the opening team as Executive Chef at Grande Provence Estate (March 2005) in Franschhoek.

Furthering her dynamic career, Vanie returned to Plettenberg bay in 2006 to assist owners Ara Manuelian and Noelle Bolton with the establishment of fu.shi fusion cuisine, BoMa terrace and Chef’s bar at the brand new The Upper Deck lifestyle centre. Her cuisine is influenced by not only international flavours she has experienced on her travels but also the rich diversity of cultures that is only found in South Africa and when asked how she sees food and what her style is, she wholeheartedly states, "It should be complicated simplicity yet fun, a simple and fresh approach using traditional methods prepared from local fare and flavoured with global influences both modern and classical."

Vanie was named, 'The Five Star Chef' in October 2004 by Wine Magazine. She has been part of the Knysna Oyster Festival and The Nederburg Wine Auction both of which being prestigious events on the South African culinary calendar. In 2006 she was invited to be part of the prestigious world renowned, Chaîne des Rôtisseurs and holds the title of Maitre Rôtisseur. As Executive Chef of fu.shi fusion cuisine (voted as one of the CX Press/Gastronomix Garden Route Top 10 Restaurants 2008) , Vanie was selected as one of the top five finalists in the esteemed Sunday Times Chef of the Year 2008 and she was also invited to participate in the prestigious Unilever Chef of the Year 2008.