Roland Gorgosilich, chef at Bosmans Restaurant at Grande Roche Hotel in Paarl, chats to Malu Lambert about his favourite childhood dish, what tourists are eating and what it’s like to be a chef at a hotel.

Do you have a favourite childhood dish?
I grew up in Burgenland in the east of Austria and my grandmother used to make braised chicken legs with marjoram, onions and crushed potatoes. It was delicious!

You have an unusual surname, what are your roots?
My great, great grandfather and family came from Croatia.

What can diners look forward to at Bosmans?
They can look forward to meals with both European and South African influences, made from mostly local produce. Bosmans is a fine-dining restaurant and caters for gourmands who travel a lot and eat in the best restaurants in the world. I believe that our cuisine, wine and service really meets all expectations. In my cooking I try to provide a twist on cooking styles – such as sous vide with extended braising – as well as classic styles, from flambé at the table and dishes such as chicken served in three courses or fish prepared at the table.

And at the bistro?
The bistro serves simple food that’s good, fresh and tasty. Nothing too fancy.

What’s the oddest guest request you’ve ever had?
Two years ago a guest requested the entire à la carte menu – over 35 dishes in total. Crazy!

What is the main difference between being a chef in a hotel and at a stand-alone restaurant?
In a hotel there are more outlets, such as breakfast, bistro, functions, room service, night-carte and the fine-dining restaurant. In addition, long-stay guests expect the same quality over and over at a restaurant such as Bosman’s – along with variety! Finally, we are open 24 hours a day, 365 days a year!

What do tourists enjoy eating when they come to SA?
Different types of fish and meat, and spicy and traditional food such as braais and stews.

Roland lives in Paarl and when he cooks at home he likes to keep things simple. You’ll find him manning the braai, whipping up a pasta dish or tossing together a seasonal salad.