Tony McKay

I have over 35 years of experience in the hospitality industry as both an executive chef and a general manager, both here in SA and in the UK. I have experience in all aspects of hospitality, including (but not limited to) designing, costing and implementing menus, procurement policies and procedures, staff HR and training, budgets and forecasts.

I feel I can be an asset to any establishment

10 years at the Hyatt Carlton Tower London, working in all kitchen departments for their Michelin starred restaurant.

Sous Chef at Mount Grace Hotel (4-star hotel with a restaurant and several conferences/functions rooms)

7 years as an Executive Chef at Irene Country Lodge (5-star hotel with a restaurant, several conferences/functions rooms and day spa)

9 years as General Manger at Irene Dairy Farm (2 restaurant, conference/function room, deli/retail shop)

4 years as Executive Chef at Protea Hotel Midrand (4-star hotel with a restaurant, several conferences/functions rooms)

City and Guilds London Institute, diplomas in catering, bakery and restaurant services 1984-1986