Introducing a long-standing Bailli and Executive Chef
" At Southern Sun Elangeni & Maharani, Shaun oversees the 734-bedroom hotel complex with its multi-offering food and beverage operation "
Shaun Munro joined the Bailliage of KwaZulu Natal in 2000 as a Chef Rôtisseur. He was promoted to Vice-Conseiller Culinaire two years later eventually becoming an Officier Maître Rôtisseur in 2013 before taking on the role of Bailli of KwaZulu Natal in 2016.
Currently Southern Sun Elangeni & Maharani’s Executive Chef since 2011 Shaun’s kitchen mantra is fresh, seasonal, unpretentious.
“My personal style of cookery is one of simplicity, using finest quality ingredients prepared with passion and pride in the most appropriately selected method (recipe) allowing the final taste to the best it possibly can be. Simple!”, says Munro.
Gaining his National Diploma of Hotel Management, Shaun started in January 1994 as Restaurant Manager for The Royal Steakroom at The Royal Hotel. However, he found himself lured to the kitchen. Nearly 30 years has been spent gaining invaluable broad experience as Chef in the country’s leading establishments.
At Southern Sun Elangeni & Maharani, Shaun oversees the 734-bedroom hotel complex with its multi-offering food and beverage operation. He’s also responsible for banqueting and conferencing culinary requirements. Inspiring and empowering employees in the kitchen to provide efficient, superior food and service to guests is his core belief.
Culinary philosophy and style
His grandmother, whose cooking always made way for wonderful social gatherings with friends and family, inspired him to become a chef and experience the same feeling of joy, bringing people together to enjoy themselves as well as creating an opportunity to impress.
Shaun says, “I’m a firm believer in the entire meal experience. All that subconsciously impacts our experience when enjoying a meal, ie. dining room furniture and fittings, cutlery, crockery, glassware, the music, style of service and of course the food and wine!”
- signature dish is beetroot-infused cured salmon with hot honey mustard dressing served with rye bread croutons
- “must have” ingredients local flaky salt, fresh lemons, SA olive oil from Rio Largo.
Awards and achievements
10 Years Long Service Award with both Three Cities Hotel Group and Tsogo Sun Group; Three Cities recipe book; Southern Chefs Association KZN Board Member since 1999; SACA Level B Culinary Competition Judge; represented South Africa at Commonwealth Games Food Festival in Kuala Lumpur.
Besides the above, Executive Chef Munro has prepared meals for leading international celebrities including award winning actor Morgan Freeman, American musician Neil Diamond, the late Queen Elizabeth II with whom he had a private audience and the late Duke of Edinburgh.
Article prepared by The Chaîne News Online Team from extensive material provided by Shaun Munro