The Montenotte Hotel has announced the appointment of Rudi Liebenberg as the new Executive Chef. The South-African acclaimed Chef brings with him a wealth of experience, most recently as Executive Chef for over 13 years at the Belmond Mount Nelson, and previously The Saxon Hotel in Johannesburg. Rudi is committed to elevating the hotel’s cuisine and to ensure guests enjoy the very best cuisine at The Montenotte.

Arriving in Ireland after a long career in South Africa, Rudi resonates with The Montenotte Hotel’s vision of a relaxed yet holistic approach to the dining experience and specifically the use of fresh and seasonal produce to ensure that the ingredients keep its natural flavour. Combining local Irish produce with the influence of both South Africa and Europe, Rudi will create seasonal dishes that represent an experiential approach to the restaurant’s menu.

Passionate about sustainability, Rudi is renowned for his conscious approach to cooking. His Wasted! Menu at the Belmond Mount Nelson in Cape Town incorporated every part of produce to create a five-course lunch menu full of exciting dishes. As well focusing on good relationships with local suppliers to ensure the best quality of seasonal produce, Rudi continues his mission that all food waste is kept to an absolute minimum, or where possible, avoided completely. This approach will be reflected within his menu at The Montenotte Hotel. As a conscious chef, Rudi is also keen to heighten the vegan and vegetarian offerings at The Panorama Restaurant.

Not only talented in the kitchen, Rudi is also an aspiring artist, and finds that combining the two skills enhances his cooking. When designing a new dish, Rudi visualises all the ingredients and sketches them on paper, before bringing them to life in the kitchen. This intriguing approach leads to menus that are not only creative and delicious but visually appealing too, demonstrating Rudi’s holistic vision when it comes to food.

Rudi Liebenberg, Executive Chef at The Montenotte Hotel, comments; “I am thrilled to be working with the team here at The Montenotte to elevate the food offering for our guests at Panorama. As a Chef, I am passionate about using the finest quality of local ingredients to create a menu of varied, seasonal and approachable dishes for every diner to enjoy whilst overlooking the views of Cork City.”

Frits Potgieter, General Manager of The Montenotte Hotel, says; “We are so proud to have such a prestigious Chef join our team here at The Montenotte, and I have no doubt that Rudi’s culinary excellence and unique approach to the dining experience will be enjoyed by all our guests. We have a lot to look forward to with Rudi joining the team as he brings new techniques, new energy, and knowledge to our kitchen.”