Anees Behardien joins Peninsula All Suite Hotel as Head Chef

The Peninsula All Suite Hotel on Cape Town’s Atlantic seaboard has announced the appointment of Cape Town-born Anees Behardien as Head Chef.

Having joined the hotel last year, this talented and dedicated chef was quickly promoted from Junior Sous Chef to Sous Chef and now heads up the kitchen at the hotel’s popular Sunset Restaurant.

Well-versed in all facets of the hospitality industry, Anees’s qualifications include a diploma in Professional Cookery from The International Hotel School, a diploma in Food Preparation and Culinary Arts as well as a certificate of specialization in Food and Beverage Management from the City and Guilds of London Institute.

Developing his knowledge of wine to accompany the best of cuisine, Anees also completed The Preliminary Wine Course at the Cape Wine Academy.

Anees Behardien

Anees began his culinary career as a trainee chef at the Au Jardin restaurant in the Vineyard Hotel & Spa where he spent three years before gaining international experience as the Chef at Admiral’s Cove Country Club in Florida U.S.A.  Upon returning to Cape Town, Anees spent another four years as Chef de Partie at The Vineyard before joining the Peninsula.

“It is an honour to be appointed Head Chef at the Peninsula as the hotel constantly strives to develop young talent. It has been a fulfilling and inspiring journey so far and I look forward to new opportunities ahead based on culinary excellence,” says Anees.

The Sunset restaurant offers guests and visitors alike a variety of inspired culinary styles with dishes ranging from traditional Cape Malay curries to authentic Italian Pastas along with the restaurant’s much-vaunted five course Wine&Dine evenings.

Situated along Cape Town’s Atlantic Seaboard, the Peninsula All Suite Hotel represents a landmark on the Platinum Mile of the Sea Point promenade and epitomizes understated Cape hospitality.

Author: Muzi Mohale

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