Award-winning five-star hotel Fairlawns Boutique Hotel & Spa is excited to announce that Justin Maharaj is their new Executive Chef. With an extensive background in the industry, he’s a perfect fit for the hotel and its flagship restaurant, Amuse-Bouche.
Having grown up in Tongaat, KZN, Justin studied at the International Hotel School in Durban where he received his higher diploma in Professional Cookery and Kitchen Management. He also graduated with a Hospitality Management diploma and a Food and Beverage diploma awarded by The American Hotel and Lodging Educational Institute. Initially unsure if his future lay in the kitchen, Justin studied towards a B. Com Accounting degree at the University of KZN. Yet halfway through, Justin realized it wasn’t for him and answered his calling to become a chef.
Perseverance is the only way to pioneer success!
Justin’s impressive CV includes three years as the Executive Chef for the Maslow Hotel in Sandton, Executive Sous Chef at the Time Square Casino in Menlyn and four years as Sous Chef at Emperors Palace. Through owning and running two of the top 100 restaurants in South Africa, Rendezvous in Umhlanga and in Umdloti, Justin developed stellar entrepreneurial and business acumen.
“I’ve worked with great chefs who inspired me to push through the demands of the industry,” he says.
As a chef, Justin strongly believes in pushing the envelope and surpassing established benchmarks. “Perseverance is the only way to pioneer success!” he says. Justin praises Fairlawns Boutique Hotel & Spa’s essence of intimacy and exclusiveness. “As a venue, it has a great personality and I just love the gardens,” he adds. This seasoned chef wants to see Amuse-Bouche become the number one restaurant in Gauteng, through exceeding guest expectations and becoming a culinary leader. “Old-fashioned, wholesome food will be a constant,” he promises.
Fairlawns Boutique Hotel & Spa Managing Director Michael Kewley says: “Justin is intuitive, imaginative and driven to accomplish greatness. He’s a breath of fresh air and we look forward to seeing and tasting his creations.”