Bruce Glaister

Accomplished Executive Chef & Hospitality Leader with over 20 years' international experience across luxury hotels, resorts, lodges, fine dining restaurants, cruise liners, and large-scale event catering. Known for leading and mentoring diverse kitchen brigades, delivering cost-effective operations, and curating innovative menus for elite venues including Leopard Creek Golf Estate, Gold Reef City Hotel, and Crystal Cruises. Adept at driving profitability, ensuring HACCP compliance, and exceeding guest expectations at high-profile events, celebrity functions, and large banquets (up to 3,400 pax).

Executive Chef (Contract) - Farmers Fork Restaurant & Tapas Lounge - Winterton, KZN

(2025-12)

• Recruited to stabilize and elevate seasonal operations.
• Designed cost-effective menus while maintaining premium quality.
• Led kitchen brigade with focus on mentorship and upskilling.

Executive Chef (Contract – Dunhill Challenge) - Leopard Creek Golf Estate - Malalane

(2022-11 - 2022-12)

• Managed kitchen operations during peak occupancy and the Alfred Dunhill Championship.
• Planned, executed, and delivered menus for high-profile and celebrity clientele.

Executive Chef - Sani Pass Hotel - KwaZulu-Natal

(2021-10 - 2022-11)

• Directed all kitchen operations for a busy mountain resort.
• Implemented training and mentorship programs to uplift staff.
• Controlled food costs, purchasing, and daily revenue analysis.
• Ensured compliance with hygiene standards and HACCP regulations.

Executive Chef - Selborne Hotel, First Resorts - Eastern Cape

(2017-03 - 2018-12)

• Oversaw high-volume buffet & à la carte operations (50–500 pax).
• Managed timeshare, conferencing, and banqueting functions.
• Drove cost control, HACCP compliance, and kitchen performance.

Executive Chef - MIA Holding - Saudi Arabia

(2015-11 - 2016-11)

• Led multiple units in the Eastern Province, serving 500–1,100 pax daily.
• Maintained profitability through tight cost management.

Executive Chef - Gold Reef City Theme Park Hotel - Johannesburg

(2011-03 - 2015-02)

• Introduced new banqueting and room service menus with standardized plating.
• Catered functions for up to 3,400 guests, including weddings & corporate events.
• Managed food purchasing, hygiene, and operational excellence.

CDC (Client Development Consultant) - Unilever Food Solutions - Johannesburg

(2009-09 - 2011-03)

• Promoted Unilever products to hospitality clients.
• Trained chefs on usage and menu applications.

Executive Head Chef - Airport Grand Hotel - Johannesburg

(2008-09 - 2009-07)

• Designed new menus, managed banqueting, and staff rosters.
• Upgraded hygiene and food safety compliance.

Executive Head Chef / Banqueting Manager - Wanderers Sports Club - Illovo

(2007-11 - 2008-07)

• Managed menus, wine lists, and large sports club functions.

Executive Head Chef - Grand Host Catering - Pretoria

(2006-02 - 2007-10)

• Implemented new menus, costings, staff roster, hygiene and purchasing for busy catering company.

Chef de Partie (Contract) - Crystal Cruises

(2005-06 - 2005-12)

• Worked with the world's leading luxury cruise liner, supporting international fine dining operations.

Executive Sous Chef - Kwa Maritane Lodge (Legacy Hotels)

(2000-04 - 2004-02)

• Trained under Chef John Wainwright; strengthened cost control and kitchen efficiency.
• Earned NQF Assessors Certificate and trained kitchen staff.

Executive Sous Chef - Mabula Game Lodge

(1998-08 - 1999-11)

• Assumed charge in Exec Chef's absence; managed banqueting, stock-taking, and buffet operations.

Demi Sous Chef - Protea Hotels – Kopanong Hotel - Johannesburg

(1997-08 - 1998-08)

• Oversaw 220-seat à la carte restaurant and conference buffets.
• Maintained standards for international airline crew clientele.

Diploma - Hospitality & Tourism Management