Shaun Venter, Executive Chef at Hilton Hua Hin Resort & Spa originates from Cape Town, South Africa, where he attended Elsa van der Nest Culinary Academy and got the opportunity to be part of the team which catered for the Presidential visit of Bill Clinton and Nelson Mandela as well as Ernie Els’s (South African golfing legend) wedding. He then made the big decision to go and work in professional kitchens abroad where he soon fell in love with his new found passion and dedicated the next decade improving his skills.
First stop was London where he worked under renowned chef’s such Jean Christophe Novelli and Anthony Worrall Thompson. Three years down the line the opportunity arose for him to go and work in the Burj al Arab, one of the world’s only 7 star hotels, in Dubai and spent the next two years during which time the restaurant won 17th & 23rd best restaurant in the world.
Yearning for the influences of his native South Africa he set off for Cape Town where he worked at the award winning Cape Grace, under Chef Bruce Robertson. Two years went by and the opportunity to work in Dubai came about again and he leapt at it.
This next venture was the one that would change his chain of thought as he was exposed to Thai/Fusion cuisine for the first time at Lotus One, Dubai’s first ever Fusion restaurant; and a new found passion for Asian flavours, specifically Thai ingredients, was born. It was these passions that lead him to Koh Samui, Thailand at Bhundhari Spa Resort & Villas Samui, a Centara Resort where he spent 3 years as Executive Chef. As well as taking care of Centara Pariya Resort in Koh Phagnan.
After his time on the beautiful islands, Shaun was offered the job of his culinary dreams… To open Horizon at Hilton Pattaya and also take on the role of Executive Sous Chef of kitchen operations.
