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- Food and Beverage Manager Johannesburg
Restaurateur's new rendezvous in Sea Point
Strolla, located close by Sea Point's lively promenade, is the latest addition to the repertoire of restaurateur Brendon Crew. Crew's vision is to create a casual and elegant environment which caters to friends, family and business people alike.
Brendon Crew
“Few places welcome the diversity of visitors to the promenade, and Strolla fills that niche. It’s more of a rendezvous spot than a typical eatery and I wish to position it as a restaurant brought to locals by locals,” says Crew, who has been in the restaurant business for more than 14 years.
Brendon’s culinary journey started at the age of 19, studying at the Hotel School in Granger Bay, Cape Town, after which he travelled abroad to work alongside some of the world’s best chefs. Upon his return home, Crew gained experience in hospitality management, going on to open a number of restaurants. “My love and passion for food and cooking came from my mom’s side of the family. We don’t eat to live, but we live to eat. So food and family have always been a strong part of my upbringing,” says Crew.
In opening Strolla, Crew has contributed greatly to the already popular Sea Point platinum mile, and, acknowledging latest restaurant trends, caters to both social and working lives as well as providing a safe space for children (a playroom keeps the little ones busy while parents relax by the fireplace or soak up sundowners on the deck).
Keeping things local, Strolla supports a number of Cape Town brands, including Bootlegger coffee, which has a strong presence on the Atlantic seaboard, and craft beers from Devils Peak Brewery. The Brewery was a preferred choice for Brendon who, as one of the partners of the Cape Town Festival of Beer, has watched the Brewery grow into a prime example of local craft beer. “We are very proud to support local guys who are producing excellent products in our own backyard. These particular brands are based on quality and relationships made through my time spent in the industry,” adds Brendon.
For Brendon, a great establishment is also measured by its staff empowerment and Strolla staff with the right attitude and character are given the opportunity to study specific, certificated short courses on hospitality through Lobster Ink.
