Rob Creaser

Chef Rob Creaser has created a truly amazing menu especially for the Clipper Restaurant. Born in England, he moved to Cape Town at a very young age. After completing his schooling at Wynberg Boys' High School, he joined the South African Navy for National Service.

Once Rob had finished his two-year chef training, he decided to return to England, where his first introduction to cooking was at the Epsom Derby. After that, he spent a further six years in England working and learning as he went, and ending up at Woking, which had two restaurants and banqueting facilities.

"You need to move away from Cape Town to appreciate the beauty of it," says Rob. Upon his return to Cape Town, Rob took up a position at the famous Mount Nelson Hotel, working under the direction of Garth Stroebel.

After completing two years there he moved on to the Victoria Junction Hotel where he was promoted to Head Chef. An awesome experience followed for Rob when he became Executive Chef at Londolozi Private Game Reserve in the Sabi Sands. In between then and The Commodore, Rob took a year off to travel through Asia. Here he came across a variety of different flavours that inspired a lot of his creative cooking.

Originally setting sail for the Caribbean, Rob was approached by the Commodore for the position of Executive Chef. "I have developed a natural passion for food and I truly enjoy what I do. At the Clipper Restaurant I try to perfect food by using the freshest ingredients and keeping it simple. The menu is varied with influences from Asia and Africa. I try and create ideas that are new and different, there are few things that feel better than when you try a new dish and everything just works!"