We love a delelctable high tea, Hello Joburgers! All that yummy food, in beautiful surroundings,…
Award-winning Chef Marco Gaspar uses his consummate culinary skills as the Head Pastry Chef at Tsogo Sun’s Palazzo hotel at Montecasino. Previously he worked as the Pastry Sous Chef at MGM Grand Macau hotel and casino, ensuring the production of dessert and chocolate items were of the highest standard for the hotel.
It was while in Macau that Chef Marco received a Most Outstanding Award at the Fonterra Pastry Challenge 2016 – Macau, endorsed by Macau University of Science and Technology as well as Macau Culinary Association. Other awards include second place in the SA Chaine de Rotisseurs Competition in 2012, and the HTA In-Service Chef of The Year competition in 2011.
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Chef Marco attended high school in Elmar College in Pretoria, followed by Hospitality, Training & Associates College (HTA) School of Culinary Art, for four years, where he obtained a Diploma in Professional Cookery and Kitchen Management. He spent three years of his in-service training at the Saxon Boutique Hotel in Sandhurst, where he worked under top Pastry Chef, Vicky Gurovich, and well-known Executive Chef, Rudi Liebenberg.
Still with the Saxon group, Chef Marco spent a year at Shambala Private Game Reserve in the Waterberg, as Pastry Sous Chef, delivering modern South African and French cuisine. Whilst there he had the great pleasure of catering for Nelson Mandela on his 93rd birthday.
He then had his first introduction to Tsogo Sun with close on a year at Southern Sun Montecasino as Pastry Sous Chef, before honing his chocolate skills as Senior Assistant Chocolatier at Lindt & Sprüngli’s Chocolate Studio, where he was involved in creating new flavours and recipes, and demonstrating in workshops.
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He joined MGM Grand Macau in August 2014 as Pastry Sous Chef in International Cuisine, where he was involved in recipe and menu development, and in chocolate and dessert creations, for the hotel’s signature restaurant, Rossio, and for the Michelin Guide rated French restaurant, Aux Beaux Arts, as well as the Pastry Bar counter and Grande Praca Café.
Chef Marco took up the position of Head Pastry Chef at Palazzo in November 2017.
Chef Marco describes himself as “a South African-born chef of Portuguese descendance with many years of passion in culinary learning, experience and training” and is constantly striving to improve his culinary techniques and management skills. He has an impeccable eye for detail and delivers “the most flavour packed items”.
Come and taste Chef Marco’s decadent delights of the Christmas Themed High Tea at the Palazzo that will be available from 1 – 31 December for R285pp.
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For bookings call 011 510 3000 or email email@example.com
Hello Joburg was first published in April 1980 as a monthly restaurant and entertainment magazine. Over the years we have developed a network of patriotic Joburgers that love nothing more than sharing their experiences in this beautiful city!