Before making the move to the retirement sector, many of our chefs at Ryman Healthcare have worked all around the world in some of the finest restaurants and hotels, often serving up platters for the rich and famous.
This means that our residents are getting the benefit of this fantastic experience now delivered right to their plates!
Enjoying a chef-prepared meal every day is par for the course for our residents in our care centres and serviced apartments, with a choice of three main course meals from our seasonal menu, including a vegetarian option, and special dietary requirements catered for too.
And then residents who book a spot on one of our regular fine dining nights can expect something a bit fancier as the chefs really show off their creativity and flair!
From Nelson Mandela to James Wattie for Bruce!
James Wattie Chef Bruce Dawkins is proud to say he once cooked for Nelson Mandela – but he is just as proud to be cooking for residents at Ryman Healthcare’s James Wattie Village today.
South African-born Bruce has worked at the village since the main village centre opened in 2024 having previously worked at Princess Alexandra Village in Napier two years before.
He admits that not everyone could boast cooking for a global icon such as Mandela on their CV.
“It was at the Presidential Guest House where they held special functions and events,” says Bruce, who worked there for 10 years in the 90s.
“I cooked for Thabo Mbeki and Jacob Zuma but I never got to meet them like I did Mr Mandela.
“He came down every morning and said hello without fail. He liked his breakfast of eggs and two slices of bacon, no more no less.”
Bruce says the encounter with the great man has had a lasting effect on his life.
“He made you feel like he was just one of the guys. What I took away from that was no matter who you are, always be humble.”
He says he applies this in his work today, listening to feedback from residents and always looking to improve the offerings.
“I love the interaction with the residents, their sense of humour and hearing their stories. They often give me feedback – I’ve realised that you can’t please everybody but luckily it’s mostly positive feedback I get!”
André’s five star approach
Bruce is not the only chef with an impressive CV. Take Keith Park Village’s André Kassal, who previously worked in five star Kempinski Hotels and fine dining restaurants in Switzerland.
André joined Ryman four years ago, initially at the flagship Edmund Hillary Village and more recently shifting to the new Keith Park Village in Hobsonville to help the kitchen team get established.
He loves the great work life balance that Ryman offers, and appreciates the difference of working in a residential setting.
“I get to have lovely interactions with the residents!”
And the residents in turn love to sample the delicious fruits of André’s labour.
“Cooking a steak, beef cheek or lamb shank. I like it to be tender but not falling apart. I really enjoy this type of cooking, and those European dishes are really where my strength lies – I know it inside out and I can do it with confidence.”
Govind’s scrummy rugby menu
Govind Yelagani began his Ryman journey in 2016 at Bert Sutcliffe Village in Birkenhead, and now cites Bruce McLaren Village in Botany as his base.
A chef for nearly two decades, Govind earned his chops working on Costa Cruises in Italy, preparing meals from a wide range of culinary cultures for up to 3,500 guests each day.
“Another highlight was preparing meals for the French rugby team during the 2011 Rugby World Cup in Auckland,” he says.
“We prepared high-protein, performance-focussed meals that were both nutritious and refined such as grilled lean meats like lamb racks, fresh seafood like pan-seared snapper, complex carbs, fresh salads with vinaigrettes and protein-rich snacks and sides.”
Impressive as that is, Govind rates helping several new Ryman villages to establish as another major career highlight.
“Being entrusted to lead and support the opening and development of kitchens at several Ryman villages has been both a challenge and a privilege,” he says.
“I really value the strong sense of community and purpose at Ryman. The culture is supportive, collaborative and focussed on excellence.”
The best part, however, is the residents, he says.
“I particularly enjoy the connection with residents and the chance to make a positive difference in their daily lives through food.”
Resident response fuels Bojan’s passion
William Sanders’ Senior Lead Chef Bojan Sabo says his uncle and grandmother sparked his passion for cooking from an early age by teaching how to make delicious dishes including fresh pasta, goulash and roast ham.
“What I’ve never forgotten was how she showed me the way to make nice creamy scrambled eggs!” he says.
Bojan’s Serbian background, complemented by summer breaks working in Italy, were a great foundation for his 18 years in New Zealand, where he has worked mainly as a Head Chef producing Italian and Mediterranean dishes.
“In my last job I was recognised for my pasta dish at La Spiaggia Ristorante in the Iconic Auckland Eats Awards.”
Bojan says it didn’t take long for him to form a good relationship with the William Sanders family – both residents and team members alike.
“It was very fast,” he says. “From the first day I felt welcome and that you are doing a good job to make someone happy.
“It’s the highlight of my day when the residents come to me and give me compliments for making a nice lunch or a nice and tasty morning tea.
“Their smiles give me more energy and passion to continuing working hard.”
William Sanders resident Jan tucks into Bojan's linguine dish.
Click here for the recipe and give it a go yourself!