PROFILE: Gavin Ferreira (35)
General Manager: De Hoek Country Hotel
Gavin Ferreira has been the General Manager at the Luxury De Hoek Country Hotel in Magaliesburg for 18 months and has gained valuable experience as a Luxury Hotelier with strong managerial skills and ample experience in excellent customer service, both in South Africa and the UK.
He recently completed a course in Hospitality leadership through the Graduate Business School in Cape Town. This NQ 8 Level course will prove valuable to his future development in the hospitality sector and assist him with his future goals and high career expectations.
Upon completion of his National Senior Certificate at York High School in George in 2000, he dove head first into his first hospitality job, starting as Commis Chef at Fairy Knowe Hotel and Resort in Wilderness – where he was promoted to Chef de Partie a mere four months later. In December 2001 he seized an opportunity to relocate to the UK, obtaining a job as Commis Chef at the famous Wentworth Golf Club in Surrey. From there he quickly worked his way up the kitchen ranks to Demi Chef de Partie and Chef de Partie.
Following a stint as part of the opening team at the Crowne Plaza Hotel, Marlow in Buckinghamshire from January to September 2003, Gavin returned to South Africa to take up a position as Private Chef to the Chambers Family at Fancourt Private Residence on the Garden Route.
He registered with the well regarded Warwick’s Chef School in Hermanus and graduated top of his class in December 2005. Gavin then decided to return to the UK once more, it was at this point, in March 2006, that he joined The Red Carnation Hotel Collection, having been offered a place on the company’s Hotel Management Training Programme, based at Summer Lodge in Dorset, one of the UK’s top luxury Country House Hotels. Here he was mentored by the legendary South African General Manager, Charles Lotter.
Gavin was transferred back to Capetown, South Africa two years later where he joined The Twelve Apostles Hotel and Spa as Banqueting Floor Manager, before being swiftly promoted to Banqueting Manager, overseeing a busy events department, and hosting many high profile Conferences and Banquets.
In April 2010 he was promoted again, to Food & Beverage Manager, which saw the hotels highly regarded restaurants and wedding department flourishing under his management.
In 2014, he deservedly took over as Deputy General Manager and Food and Beverage Director, taking on many additional management responsibilities. At the Twelve Apostles, he worked for 4 years under the guidance of General Manager Horst Freshe, another leading luxury Hotelier of the last twenty years within South Africa.