Lingela Restaurant

Executive Chef Shaun Munro

“Fresh, seasonal and unpretentious” is the kitchen mantra adopted by Southern Sun Elangeni & Maharani Executive Chef Shaun Munro, whose culinary inspiration, he says, is to keep it simple.

"My personal style of cookery is one of simplicity, using the finest quality ingredients prepared with passion and pride in the most appropriately selected method (recipe) allowing the final taste to the best it possibly can be – simple!", says Munro who joined the Tsogo Sun Group seven years ago.

Munro, who has prepared meals for leading international celebrities including award winning actor Morgan Freeman, American musician Neil Diamond as well as Queen Elizabeth II and the Duke of Edinburgh currently heads the kitchen’s at the iconic Southern Sun Elangeni & Maharani Hotel.

He is tasked to oversee operations at 734 bedroom hotel complex where the food and beverage operation includes; The Grill Jichana - a modern and stylish Grill House with great food in a convivial ambience; the Panorama Bar & Pool Deck, a bar and light food zone with views of the coastline, serving cocktails and light meals throughout the day; the Ocean Breeze Restaurant, a laid-back Indian Ocean Island styled restaurant with a view second to none where guests can enjoy their morning breakfast; and the Lingela Restaurant which, from breakfast to dinner, is one of the top traditional buffet restaurants in the country, offering a variety of dishes to suit every palate. The Vigour and Verge restaurant which is offers an all day dining modern trendy dining experience. Munro is also responsible the banqueting and conferencing culinary requirements for both towers as well as the 734 bedroom room service meal experiences. He believes in inspiring and empowering employees in the kitchen to provide efficient, superior food and service to guests.

“Joining Tsogo Sun has almost been ‘written in the stars’. I feel honoured and privileged to be able to head up the kitchens of this iconic landmark mega hotel and to be part of a hotel group that has done amazing work on the Durban beach front strip. Working with such great passionate people in an awesome environment in my home town is truly a blessing.”

Despite having graduated in Hotel Management in the early 1990’s, Munro says he found himself lured to the kitchen. “As a manager I was always more interested at what was going on in the kitchen and pass so it was a natural evolution,” he explains. Known for his mastery in the kitchen, Munro who represented South Africa at the Common Wealth Games Food Festival in Kuala Lumpur says he also draws his inspiration to cook from his grandmother. “My grandmother’s cooking always made way for wonderful social gatherings with friends and family. This inspired me to become a chef and experience the same feeling of joy, bringing people together to enjoy themselves as well as creating an opportunity to impress.” Munro won’t define his cooking style, explaining rather that he is influenced by his surroundings. “I am a firm believer in the entire meal experience – all that subconsciously impacts our experience when enjoying a meal ie the furniture and fittings of the dining room, the cutlery, crockery, glassware, the music, the style of service and of course the food and wine!” he says.

Munro’s culinary career has been nothing short of variety and challenges ranging from maintaining control of the kitchens in the city to the country-side. Munro has gained invaluable experience at some of the country’s leading establishments. These include the Beverly Hills Hotel in Umhlanga; Royal Hotel in Durban, Mount Nelson Hotel in Cape Town and The Alpine Heath Resort in Northern Drakensberg.

Munro’s signature dish is Beetroot infused cured salmon with hot honey mustard dressing and served with rye bread croutons. He adds that his “must have” ingredients in his kitchen are local flaky salt, fresh lemons and proudly SA olive oil from Rio Largo.