It’s been said that if you love what you do, you’ll never work a day in your life. As generations evolve and culture changes, so do the application and context of this adage…leading society to ponder whether ‘love’ and ‘work’ can still co-exist. Imagine, then, combining “old-school” values of commitment, hard work and ethics, with innovation, passion and drive…and you’d have met a gent who would prove that they certainly can. Say hello to our charming Food and Beverage Manager, Chris McDaniel.
Were one to peruse the stats on Chris’s smartwatch, the step counter would undoubtedly number in the thousands. Whether it is on the floor of the Fig Tree or a quick chat with the chefs at the pass, striding across the deck to the Drop Zone, popping into the Dragonfly or Pavilion upstairs, checking in at the Sports Complex, or zipping across to the Heron Pizzeria, he is always moving – double espresso in hand, of course. “I don’t sit still much,” Chris chuckles as he settles down for a chat. “Moving around the different spaces at Simbithi allows me to interact with our team regularly and see things from their perspective, which is beneficial to leading them well and creating an improved experience for our guests.”
Interestingly, the food and beverage industry was not where Chris originally envisioned himself. After completing a Bachelor of Commerce, he worked at Allan Gray for a year before relocating to China. “I have always enjoyed cooking, and wine also interested me, especially when I got to experiment with pairing the two,” Chris shares. “Amalgamating these two interests created a unique passion in me, which I knew I had to follow. I felt food and beverage was an industry where I could make a difference, especially with a background in finance and an interest in business and entrepreneurship.” Highlights of Chris’s six years overseas include establishing the first South African restaurant in China, and hosting the South African Paralympic team in Beijing, at the 2008 Summer Olympics.
He credits his grandfather for his strong work ethic, a discipline he strives to inculcate in the food and beverage team. “My grandfather worked in the hotel and accommodation sector, and growing up I watched him work hard, with integrity. This is the attitude I bring with me, every day, and something I am eager to bring out in the team as they serve Simbithi.” Now six months into his role and approaching his first ‘season’ heading up the F&B team, Chris is excited about the scope for growth at Simbithi. “What sets us apart is the multi-dimensional nature of our offering. We have these different areas where we create pockets of enjoyment for our guests, and there is something to make everyone feel at home. The Simbithi experience is already sought after on the North Coast and I am enthusiastic about us making it even better.”
For Chris, the secret to blending passion and work is balancing an easy-going approachability with a liberal dose of ingenuity. “To add value to something that is already established and appreciated, like the Simbithi experience, we have to constantly refresh our offering while keeping those things our community has grown to love, like our Curry Night and Sunday Carvery,” Chris says, thoughtfully. “The key is remaining open to feedback and new ideas, whether this comes from the team or the community. Whenever someone visits the Club or the Heron, food is often at the centre of their conversation, so we keep community at the heart of food and beverage.”
When he is not zooming around Simbithi’s eateries, Chris – who speaks fluent Mandarin – enjoys playing sport and time on the beach with Cathlynn, Carter and Chiara, his three children. And, of course, cooking! “I know that sounds strange after spending my days in and out of a kitchen and restaurants,” he laughs. “But, cooking helps me decompress when I’m home.”
While you would usually find him grabbing a quick bite from Halfway House when he’s at work, Chris’s favourites on the menu are the chicken and pork bao buns. “Either those, or Chef G’s Kuku Bizari Ya Pwani with one of the white wines on our wine list; that’s my favourite pairing when the balmy summer days start to return.”
There is much to look forward to this season at Simbithi Country Club, Chris shares as he resumes his energetic pace back into the now buzzing Fig Tree. Think bespoke wine evenings, our annual visit from Santa Claus and a New Year’s Eve party with a scintillating theme. “We love seeing our community take our eateries as their own, being proud to spend time here and share it with their friends and family.”
Huānyíng, Chris. We are glad to have you (and your coffee-in-hand).
