In 2004, Chef Chevonne Morris started her epicurean journey as a Trainee Chef where she embarked on a four-month hospitality course at Selfhelp Manenberg. After a little nudge and encouragement from the most important female figure in her life, her mother – she started at Protea Hotels and climbed the corporate ladder over a span of eight years.
In order to broaden her culinary experience, Morris ventured on cruise liners for a year after returning back to her first love, the hotel sector. Morris enjoys exploring different cities and enjoyed spending her leisure time at the local markets and family restaurants experiencing the most authentic flavours. Whilst, many think she gave ‘must–see’ tourist spots a miss, she would do it over and over again.
“Exploring the hidden nooks of a country, hanging out where the locals go and feeling part of the family by engaging in real conversation – this was the epitome of a platinum culinary travel experience,” says Morris
In 2014 after riding the wave, Chef Chervonne Morris spent three years as the Executive Chef at Park Inn by Radisson, Foreshore – until the seas called her back to hop on board yet another cruise liner. This time, Morris returned as a Pastry Chef over a four-year duration, working collaboratively on menus and edible masterpieces with Marco-Pierre White and Eric Lanlard.
Upon return, the pandemic hit, and Morris faced the loss of her mother – the very reason she pursued the hospitality sector with passion and purpose. With the words of encouragement by her mother still heard, and after a short stint as a Pastry Chef at Radisson Blu Waterfront – Morris joined Park Inn by Radisson, Newlands as the Executive Chef.
Her passion for food grows daily, her drive is evident and can be seen in the constant motivation of new trainees to invest in themselves and their trade. Chef Chevonne is a keen team player and master collaborator – with the new menu, Morris involved her entire team by encouraging each party to share a dish they wanted to see on the menu. Thus the new menu is a combination of crowd-sourced hearty foods that will see patrons come together in the same way, enjoying each taste and flavour.
“The flavours of life, are not only in the spices but also in the love and passion for creating something out of nothing that will spread cheer around the table. I would encourage off aspiring chefs to cook with their heart and soul as this will release more than just flavour, but happiness,” concludes Morris.
