The Marine appoints Tronette Dippenaar as Head Chef

17 November 2017

— by Kirsten Hill —

The Marine Hotel in Hermanus has appointed Tronette Dippenaar as Head Chef, overseeing the popular Origins restaurant as well as the 5-star hotel’s breakfast venue, The Pavilion.

“Tronette brings a charismatic and energetic approach to our food and service and we are delighted to welcome her to this position,” says Jo Massie, General Manager of The Marine. “Her ability to seamlessly lead and manage a kitchen will further enhance the hotel’s culinary offerings and strengthen Origin’s reputation for vibrant, soulful cuisine with a focus on fresh, local ingredients.”

Tronette grew up on a farm in Robertson and attended Tygerberg Hotel School before embarking on her culinary career at The Aghulas Country Lodge. Later gaining international experience in Scotland in a Relais and Chateaux environment, she fell in love with the 5-star hotel industry in which she remains to this day.

Returning to SA in 2008, Tronette secured a position as chef de partie at The Marine Hotel in Hermanus and, later transferring to The Plettenberg hotel on the Garden Route, where she was later promoted to Head Chef, she has remained closely linked to the properties in The Collection by Liz McGrath hotel portfolio where she has proved herself time and again.

After 3 years at The Plettenberg, Tronette relocated to The Cellars-Hohenort in Cape Town’s Constantia Valley and later to the historic town of Matjiesfontein and the Lord Milner hotel, where she spent another 3 years overseeing the hotel’s culinary offerings. Finally, Tronette returned to Hermanus and to The Marine, where she now holds the position of Head Chef.

Relaxed social dining in the surrounds of a modern kitchen-focused restaurant are what Origins is all about. At busy times, the restaurant buzzes with tourists and locals who enjoy its delicious menu options, flavourful, locally inspired dishes, natural wines and craft beer.

“To return to this wonderful property and be able to make my mark, as well as have the opportunity to continue working under Group Chef Peter Tempelhoff, is an honour,” says Tronette. “Here, at Origins, we dish up the type of food I love to cook. Nothing is over-complicated and guests can easily distinguish the flavours and natural ingredients reflective of the surrounding area,” says Tronette. The restaurant’s popular dishes include the Walker Bay seafood curry and the Grilled LM prawns, as well as the recently introduced daily blackboard specials.

“’I look forward to guiding and developing the team further, helping to bring the menu’s to life and sharing our special creations with our guests,” she says.


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