Southern Sun appoints new chef de cuisine

Southern Sun Abu Dhabi has appointed Shaunne Cordier as the new chef de cuisine, bringing with him a wealth of experience from some of the top South African restaurants.

His position has involved introducing a new menu, which became available at The Foundry yesterday. 

At The Foundry he will work alongside a team led by executive chef Manish Law, who has been at the helm of the restaurant since it opened its doors in April, 2014.

Prior to joining The Foundry, Cordier designed and launched a successful seafood restaurant in Cape Town.

From 2014 to 2015 he led a team of chefs at the Roundhouse Restaurant in Cape Town.

Cordier has also gained significant experience at five-star hotels and game lodges, such as Sabie Sands Game Reserve, Pumba Game Reserve and Highgrove Country House.

Throughout his culinary career he worked alongside leading international chefs, including South African Olympic chefs Trevor Boyd and Edward Clegg.

Among the new signature dishes are pan-seared barramundi, braised Wagyu cheeks, oven roasted Welsh lamb rack, pan roasted breast of corn fed chicken, and langoustine risotto.

Other changes to the menu include an increased use of locally sourced produce, such as premium sturgeon caviar that comes from Abu Dhabi itself.

Manish Law, executive chef at The Foundry, said: “I am extremely happy to have Shaunne as part of our team at Southern Sun Abu Dhabi. I have no doubt that our guests will have a truly enrichening dining experience on their next visit to The Foundry, and sample our newly crafted menu.”

Chef Cordier commented: “Food and dining is constantly evolving and it’s crucial to keep pushing the bar, and to become innovative and creative while building the essence of fine dining and luxury. For me, as a chef from South Africa, it’s important that I work with the best meat on the market. The Foundry represents that, given its huge successes over such a short period of time.”