We would like to introduce our Complex Executive Chef, Romarlin Govender, who joined the Indaba Team in May 2023 with loads of experience under his chef's belt.

Romarlin grew up in KZN and straight out of college, joined CHC Catering in his hometown of Pietermaritzburg under the guidance of Chef-Owner, Wade Coetzer.This busy commercial kitchen provided a huge learning opportunity for a young chef and helped to shape Romarlin's career. Soon recognised in the Industry for his Cheffing and Leadership skills, Romarlin moved to Johannesburg where he took on the challenging position of Kitchen Manager for Southern Suns well known Garden Court Brand.

Following a successful stint with Southern Sun (then Tsogo), he accepted a potion as Executive Chef at Protea's Flagship, Hatfield Hotel where his hard work and dedication won him the prestigious Protea Manager of the Year award during hist first year with the group.

Looking to broaden his knowledge and experience, Romarlin moved to the busy AHA Hotels Kopanong Hotel & Conferencing as Executive Chef; from there his portfolio with AHA Hotels grew and he was promoted to Group Executive Chef where he managed 3 of their properties; Casa Do Sol, Greenway Woods and the well-known Lesedi Cultural Village.

As the Complex Executive Chef of the Indaba Hotel, Spa & Conference Centre, Romarlin will oversee all aspects of the Main Hotel Kitchen including the formidable task of the Indaba Conference Centre, often catering for up to 2000 delegates on a daily basis. 

When Romarlin is not busy preparing menus and overseeing the busy kitchen, he loves playing with Gastronomy Cooking and experimenting with new flavour combinations. On the odd occasion that he actually leaves the kitchen, you will find him gushing over high-performance cars – Chef Romarlin has his eye on a BMW 325IS – a throwback to the 90's.

Well known for his go-to dish, Spicy Layered Lamb Breyani with Cucumber Raita, Romarlin is happiest when he is in the kitchen creating delicious meals. His must-have ingredient is fresh chillis and this is evident from his spicy sense of humour and tenacious spirit.His signature flavour creation is pan-seared Duck Breast, served with a sweet Carrot Puree, Pickled Beets, crispy Potatoes cooked in Duck fat of course and brought together with a Rich Red Wine Jus – a very more-ish dish which dances with flavour.

Chef Romarlin looks forward to welcoming you to the Indaba Hotel Fourways and we hope that you will enjoy the food journey with him.