The Maslow Sandton’s Hierarchy Of Needs
Modelled after psychologist Abraham Maslow’s Hierarchy Of Needs, the Maslow Sandton echoes the design of a pyramid built to represent Maslow’s theory. The hotel caters to both those keen to play and business people visiting Africa’s richest square mile. The hotel provides an environment where guests have everything they need – facilities, technology and intelligence – at their fingertips. The rooms are kitted out to the nines with flat screen TVs, high speed internet and a mini fridge stocked with beer and soft drinks, dried apricots and biltong and a menu telling you just how much you will be spending on all of these items. But we’re here today to talk about The Lacuna Bistro, and the new man at the helm of this magnificent hotel’s kitchen.
Enter Hector Mnyayiza
Hector Mnyayiza has taken the helm of the kitchen as Executive Chef at The Maslow Sandton. It is a position he has had his heart set on since he joined the hotel two years ago. Thrilled about his promotion, Chef Hector is already working on a new menu for the hotel’s Lacuna Bistro and is creating a new business lunch concept.
“In the heart of Sandton, Gauteng’s financial and shopping district, Lacuna Bistro is within close proximity to the Gautrain and guests have free Wifi and secure parking, making it an ideal location for offsite business and networking lunches. We want to harness this.”
“I am also looking to create family styled experiences on weekends, such as a buffet lunch overlooking our tranquil oasis gardens. I am excited about being able to come up with new dishes and work with a great team of people. I have one of the best teams that any chef could ever wish for,” says Chef Hector enthusiastically.
A Rich Culinary History
Chef Hector joined Sun International in 2001 as an Executive Sous Chef. Since then, he has worked at some of the Group’s most exciting hotels and resorts, including Sibaya Casino and Entertainment Kingdom in KwaZulu-Natal and Windmill in Bloemfontein.
Chef Hector recalls, “My mother taught me how to cook. At the age of 10, I was already cooking family dinners and Christmas lunches. It was during high school that I realised that I could make it a career. During the holidays, I worked at a golf course in Hillcrest as a part time cook. I still remember the words from the chef at the Camelot Country Club, ‘if you don’t have the passion for being a chef, then don’t come into my kitchen’. I knew back then that I did have passion and I wanted to be there.”
Under the guidance of Russell Stevens who gave him the opportunity to study at the International Hotel School, he committed to studying towards a qualification in hospitality. While at the International Hotel School, he did his in-service training at the famous Royal Hotel in Durban.
“I was trained by some of the best chefs in the business. If I could mention one, it would be Chef Luke Nair who has been a mentor to me from the first day that I walked into the busy kitchen as a first year student who knew absolutely nothing. I was told that he is a hard man and very demanding. That was true as I was soon to find out. Tough as he is, Chef Luke has been a great inspiration to me throughout my career. When I arrived at The Maslow, I was also privileged to work with Chef Justin Maharaj. What a talented chef, I really learned a lot from Chef Justin,” says Chef Hector.
Catch Chef Hector in action at the Lacuna Bistro.