Marnus Scholly (pictured above) joined Clico Boutique Hotel in 2015 and has recently been promoted to Head Chef.
Commenting on Scholly’s promotion Jeanette Schwegman, owner of Clico, said, “We are excited to announce the promotion of Marnus to the leadership role in the kitchen and look forward to a seamless transition and the fresh approach he will bring to the hotel and restaurant”.
Scholly, who is a graduate of The Chef School for Food and Wine where he obtained a Diploma in Food Preparation and Culinary arts, said that he is looking forward to continuing to hone Clico’s culinary offerings. “I am thrilled to move into this position at Clico, one of Johannesburg’s best boutique hotels and its beautiful new restaurant.”
Originally from the KwaZulu-Natal area where he started his career, Scholly later moved onto the Sabi Sand Game Reserve, then to the Singita Lodges (in 2009) and three years later, the Savanna Private Game Reserve. In 2015 he and his wife made a decision to leave the bush and move back to city life, which was when he joined Clico Boutique Hotel and Restaurant.
In his new role, Scholly will oversee all aspects of Clico’s food and beverage offerings. Clico is a 5-star boutique hotel so the breakfast fare is extensive with a wide buffet selection and hot meals prepared to order. The conference centre differentiates itself through the food whether it be buffet style or a plated selection for delegates. The restaurant is known for its fine dining; innovative gourmet fare with an emphasis on seasonal, local and organic products. Its daily seasonal menus can be adjusted according to personal dietary and allergies requirements and the food is complemented by bespoke wines and perfect service in this elegant and sophisticated restaurant.
The conference centre differentiates itself through the food whether it be buffet style or a plated selection for delegates. The restaurant is known for its fine dining; innovative gourmet fare with an emphasis on seasonal, local and organic products. Its daily seasonal menus can be adjusted according to personal dietary and allergies requirements and the food is complemented by bespoke wines and perfect service in this elegant and sophisticated restaurant.
“I am very respectful of the classic cuisine and love to embrace it with elements of South African culture. I am passionate about teaching and sharing all knowledge across the board and the ‘team’ is the core of what we do here at Clico. I intend to create a space where we can all learn, create and develop and have fun in what we do! This energy will show in the food and the end product enjoyed by our clientelle!,” says Scholly.
