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.