Grant Parker recently joined Cybele as head chef, ably supported by Antoinette Wandrag. Grant did his training in Mmbabatho at Belvoirpark Hotel School where he obtained a diploma in management. This course entailed all aspects of the hotel industry and this is where he found his passion for cooking.

Grant has worked at The Palace, The Westcliff, The Royal, The Royal Livingstone, Rattrays on MalaMala and was part of the opening team for The Durban Hilton and The Cardiff Hilton (Wales). Grant has  worked in London, Cardiff, Edinburgh, Kuwait, Malaysia and Zambia.

He completed his FGASA level 1 at Shamwari in the Eastern Cape.

Grant’s philosophy of cooking is using the freshest ingredients, not over complicating dishes and ensuring that the natural flavours of food are tasted and enjoyed.

Cybele is in the most fantastic area as there is a wide choice of food items, with tout and venison being very popular, Cybele only uses local produce as we believe that we have fantastic produce. Their signature dish:

herb crusted pork fillet on crushed new potatoes with roasted apple, garden peas and a spiced honey port sauce