GEOFFREY MURRAY

Promising to be the ultimate lifestyle holiday destination, the newly opened Pezula Resort Hotel would not be complete without Zachary’s, its gourmet restaurant that is under the supervision of internationally renowned Executive Chef, Geoffrey Murray.

Geoffrey’s philosophy on food is both simple and profound. He believes that “Our goal is to become more and more aware. In food, as in life, awareness brings understanding,” a principle that reflects both his spiritual nature and his eternal sense of adventure. He’s led an inspired life that has seen him set trends and win hearts all over the world with his eclectic yet incredibly honest approach to food. “I believe in maintaining the integrity of the ingredients,” he says, “changing them slightly to enhance them, but keeping their integrity.”

This unique view is strengthened by a focus on keeping things local. On arrival in a new location he sets out to discover as much as possible about local customs and ingredients and then heightens these with an original twist. All this means that Zachary’s menu will be filled with treats like Wild Knysna oysters with cucumber, ginger and sake mignonette.

Geoffrey fell in love with South Africa during his first visit to the country in 1998 when he brought his magic to the Makalali private game reserve kitchen. His move to Pezula is the latest chapter in a long and distinguished career that started at the age of 13. Since then he’s charmed the world with “Modern Ethnic” menus. His restaurants Boom in New York and Madrid, and Bang in Miami and Mexico City, have garnered praise and admiration from all quarters, and he’s appeared on TV channels as diverse as MTV’s House of Style (with a segment showcasing Boom) and the Food Network with Robin Leach.
 
A truly international figure, Geoffrey has lived and worked all over the world, and it’s this unmatchable experience, combined with a deep devotion to creating local dishes with global influence, that will make Zachary’s a haven for lovers of fine food. We’re over the moon about having Geoffrey Murray at our tables – it’s an honour to be in the company of a real genius.

• In the 80’s, Geoffrey travelled the globe in search of new ideas, catering and consulting as he designed new recipes for his “Modern Ethnic” menus. After several prestigious stints in Paris, he went on to create culinary magic in Aspen-Colorado and Los Angeles-California, before storming the New York scene in 1992.
• Geoffrey’s restaurant Boom in Soho, New York, was voted as “Best New Restaurant” of 1992 by Esquire Magazines. The same honour, with South Florida Magazine, was bestowed on him in 1993, soon after the opening of the restaurant “Bang”- on Miami’s South Beach.
• Geoffrey has received rave reviews from such high profile magazines as Gourmet, New York Magazine, Vogue and Elle. His reputation as a transcontinental chef, whose ethereal taste shone through in every dish, landed him an invitation to interview for the job as the White House chef under the Clinton administration. Although flattered, he chose instead to accept a rare invitation to cook for the Bordeaux Wine Expo in France. As one of the first Americans ever to participate in such a prestigious gathering, he was quite a sensation with his ultra modern take on traditional cuisine.
• Always eager to conquer more kitchens, Geoffrey accepted more offers to cook for the influential Vin Expo in Verona-Italy, as well as being host chef for numerous Krug Champagne events, including one held at the James Beard House of Manhattan-New York.
• In 1995, Geoffrey embarked on yet another culinary discovery when he visited places like Thailand, the Philippines, Taiwan, Vietnam, Singapore, India, Morocco and Spain while gathering information for a forthcoming book. On returning from his global exploration, Geoffrey consulted on the opening of two more restaurants – “Bang” in Mexico City- Mexico and “Boom” in Madrid- Spain.
• In September 1997, he took over the kitchens of the Raleigh’s Tiger Oak Room on Miami Beach, impressing diners with a mature, sophisticated style of global cuisine.
• Geoffrey consulted on the opening of a North African-French café, Le Petit Café, in Johannesburg- South Africa and a contemporary Italian café, Blues Café, in Cape Town- South Africa.