Tamar Klonarides
Tamar was born in the Jacaranda city of Pretoria and grew up in Johannesburg. She’s a city slicker – and proud of it. She has extensive experience in food and hospitality – but still believes she has a lot to learn. She has a penchant for international gourmet adventures, and often travels overseas.
OPEN Food allows Tamar to express her deepest passion: creating memorable dining experiences with fresh, uncomplicated, nourishing food and exquisite presentation and service. She believes we’re blessed with an abundance of diverse, fresh ingredients in South Africa, so has made it her mission to showcase local produce rather than hide it in complicated recipes and intimidating presentations.
Tamar strives to challenge herself and her team to embrace contrasts and create slow, easy-going, melt-into-the-sofa meals, from sit down plated dinners to funky cocktail parties.
John Klonarides
John joined OPEN Food in 2014, heading up operations at various OPEN sites. John’s background in food retail includes the launching and selling of several Fego and Europa franchises during his career.
Through his years of experience, John has great strength in customer relations and a clear understanding of the operational requirements needed to meet the high standards that OPEN Food promises to its clients. John also oversees the building of new OPEN Food properties.
Sfiso Zwane
Sfiso started with the company as a waiter, over 9 years ago. All these years later, Sfiso has become a capable Site Manager bringing exceptional positivity and the ability to create and sustain strong relationships with all of our clients.
JP Roger
Jean-Philippe Roger (affectionately known as JP) is an executive French patissier with over 20 years’ experience. He completed his apprenticeship at the School of Culinary Arts in Paris, before working at the Simpson’s restaurant in London and then the Debaere Patisserie as head pastry chef for four years.
JP has extensive experience in airline and event catering, having catered for events like Formula 1, Champion’s League and ATP. JP came to South Africa when he joined Belle’s Patisserie as executive pastry chef in 2012. He joined OPEN Food in 2014.
Rasi van Greune
Rasi’s culinary journey started at a very young age. After graduating from Pro Arte at the age of 18, he worked at the Ritz Carlton in Naples, Florida, as Chef de Partie.
Shortly after returning to South Africa, van Greune embarked on an adventure to Botswana where he worked as a chef at an exclusive lodge in the Okavango Delta, before returning to Johannesburg to work at Billy G restaurant in Monte Casino. Rasi has been Executive Chef at OPEN Food for five years. He heads up kitchen management and procurement.
Andre Langenhoven
In his role as General Manager for the OPEN Food Group (Airport Division) – with over 24 Years experience – Andre believes in delivering only the best service management and food excellence.
Andre provides the exceptional ability of preserving the incomparable status quo that the OPEN Food Group is known for, while implementing new creative trends.
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