And the timing is perfect with the recent recognition of Bushmans Kloof being voted Best Hotel in the World (2009 Travel + Leisure World's Best Awards).
Floris first joined the lodge as Head Chef in March 2001; left to gain more experience; and returned in 2004 when Bushmans Kloof was purchased by the present owners. For two years he truly made his mark here, and - for the first time - the property was recognised as one of Wine magazine's Top 100 Restaurants (2004 and 2005), as well as being lauded for its 'exceptional and abundant' cuisine in Eat Out magazine in 2004.
Floris Smith began his Chef's journey after completing his National Diploma in Hotel Management at the Technikon Free State in 1994. He started as a management trainee in the kitchen at the Palm Garden Protea Hotel in Cape Town, and Park Hyatt Hotel in Johannesburg. This was followed by his appointment as Head Chef of the five-star Hartford House in Mooi River (Kwa-Zulu Natal) in 1999, before being selected as one of four finalists in the 'Easigas Young Chef of the Year 2000' contest. His experience includes a year at Londolozi Game Reserve; three years as Executive Chef at Hotel Izulu in Ballito (Kwa-Zulu Natal); and then joining Bushmans Kloof for the third time in August (2009).
At Bushmans Kloof, Floris Smith will continue the tradition of wholesome, Cape-contemporary cuisine, prepared and presented in the generous and stylish form for which the lodge is renowned. Under his management guests can look forward to a taste profusion of gastronomic and traditional choices, using the finest produce from the lodge's own organic gardens and farms in the area.
Gournet dining at Bushmans Kloof is crafted from the finest and freshest local ingredients, making it an art in taste, aromas and textures. It has always been a special part of the experience at Bushmans Kloof, but will reach new heights with Floris - whose passion, creativity and dedication are an inspiration.