The Team
The whole dining experience is supposed to be relaxed thats why the kitchen is open plan. We want people to enjoy the theatre of the kitchen.
Shameemah Bohardien General Manager
I had the fantastic opportunity to work at the Restaurant Au Jardin with Chef Christophe Dehosse in the late 90's as a commi waiter and soon worked my way up to Chef de Rang. I've seen and been a part of the restaurants transformations from executive chefs (Christophe Girault to Alex Coupy) to the final renovations that are now Myoga. I have a love for the industry with 11 years of experience under my belt.
Rob Erleigh Head Chef
Trained and worked in Hotels. My passion for food comes from spending long get-togethers with family and friends, enjoying the combination of flavours, memories and the great outdoors.
Norman Mongo Sous Chef
After working in a number of restaurants and hotels in the United Kingdom, I have found great passion in working at Myoga, and in the fusion style cuisine that is as equally challenging as it is rewarding.
Craig Solomon Head Pastry Chef
Having worked in numerous well known establishments, including the Arabella Sheraton and CTICC, I started my career as a Baker's Assistant and worked my way up to where I am now. I love pastries and designing cakes of all kinds, and feel privileged to work with Chef Mike Bassett and our vibrant and exciting team.
Andre Solomon Pastry Chef
I am passionate about life and food (especially desserts and pastries), and the art of bringing the two together. I live my life by 1 rule: positive thoughts equal positive results.
Lisa Gordge & Wesley Haman Demi-Sommeliers
Lisa - Professional photographer by day and passionate wine connoisseur and steward by night, Lisa's extensive experience in the industry has led her to the farthest reaches of Europe and back.
Wesley I have a love for wine, and particularly for the investigation and discovery of those subtle nuances that pair a wine with outstanding food in a way that supremely enhances the dining experience.
