New sous chefs for Townhouse Hotel & Conference Centre

Tiede and Walters

Jacqui Williams, general manager at Townhouse Hotel, says she is proud of the exceptional team in the hotel's kitchen: "The hotel prides itself on great food for our diners and our conference delegates and it's imperative that we establish a kitchen crew consisting of the finest chefs. We're looking forward to the newly appointed, exceptionally talented chefs Philipp and Yaseen cooking up culinary masterpieces for our guests."

Philipp Tiede

Tiede, one of the newly appointed Townhouse Hotel and Conference Centre sous chefs, has gained a wealth of experience working at leading establishments in Europe and South Africa and joins the team after working as sous chef at Roots Restaurant.

His culinary career commenced in 2003 when he served his apprenticeship at four-star Hotel Verwall in Austria. In 2006 he joined Restaurant Köhlerstube in five-star Hotel Traube Tonbach in Baiersbronn, Germany as commis de cuisine, entremetier and garde manger. Tiede then pursued his career in Cologne, Germany, first working as a junior chef at Restaurant L'escalier and in 2009 joining the team at five-star Hotel Im Wasserturm as chef de partie at the one-star Michelin restaurant "la vision".

Tiede relocated to Cape Town in 2010 and joined La Mouette in Sea Point as sous chef before joining five-star Forum Homini and Roots Restaurant in Johannesburg.

Yaseen Walters

Walters joins the Townhouse Hotel team with a plethora of knowledge and skill working in the local culinary scene. His career commenced in 2002 when he was appointed as the orientation trainee at the Protea President Hotel in Bantry Bay.

Two years later he moved to Protea Hotel Breakwater Lodge as their demi chef. Proving his talent, it was within only two years that he was promoted to chef de partie and thereafter to junior sous chef. After this successful tenure, Walters joined Karibu Restaurant in the V&A Waterfront as head chef.

It was in 2009 that he first joined Townhouse Hotel & Conference Centre as junior sous chef, returning later that year to Protea Hotel Breakwater Lodge as sous chef. His final chapter before re-joining the Townhouse Hotel team in 2013 was at Cape Thyme Catering where he served as head chef.

As sous chefs, both Tiede and Walter are tasked with the responsibility of assisting the hotel's Michelin-trained executive chef, Stefan Schmidt, assuming responsibility in his absence and maintaining a high level of discipline necessary to keep the kitchen running smoothly.

For more information, go to www.townhouse.co.za.