At the Radisson Collection Hotel, Waterfront Cape Town, Executive Chef Grant Cullingworth crafts a dining experience rooted in sustainability, seasonality, and world-class technique
At the Radisson Collection Hotel, Waterfront Cape Town, culinary experiences define exceptional hospitality, which is brought to life by Chef Grant Cullingworth as its Executive Chef.
A name long associated with refined dining in some of the world’s most prestigious hotels, Cullingworth brings decades of international experience to Tobago’s Restaurant. His dedication and longstanding relationship with the Hotel mark an exciting time to experience his culinary offering, elevating it into a dining destination on the Atlantic seaboard.
Cullingworth’s culinary journey began at the iconic Carlton Hotel, where he honed his craft under the guidance of industry greats. Armed with a diploma in Food & Beverage Management and an Associate in Management qualification, he set out to explore the world’s most dynamic food cultures, an exploration that continues to influence every dish he creates today.
A journey of taste and technique
From the historic elegance of Rules Restaurant in England, where he immersed himself in the rich traditions of classic British cuisine, to the vibrant energy of Conrad Jupiters Hotel, where he embraced the bold, diverse flavours of the Australian Pacific Rim, Cullingworth has cultivated a culinary style that is both globally inspired and deeply personal.
These formative experiences, shaped by distinct cultures and ingredients, have allowed him to develop a distinguished yet adventurous approach to cooking. Cullingworth’s culinary style is built around bold flavour profiles and seasonal Cape produce.
Seamlessly blending innovation with timeless technique, his menus are carefully composed to balance flavour, texture, and presentation, resulting in dishes like chilli crisp beef and sesame noodle bowl, chargrilled tuna, skordalia and Sicilian relish, and his signature Lamb cutlets with olive and millet taboulah, Butternut chakalaka, that linger long after the final course.
At the acclaimed Tobago’s Restaurant, guests are invited to experience this world-class expertise firsthand. Each dining experience is thoughtfully curated to reflect both the chef’s global influences and the hotel’s unwavering commitment to excellence. From elegantly plated dishes to the warm, attentive service that accompanies them, every detail is designed to elevate the moment. The result is a sophisticated yet welcoming atmosphere, with uninterrupted Atlantic Ocean views from the terrace, where every meal becomes a memorable occasion.
Rooted in seasonality and sustainability
At the helm as Executive Chef, Cullingworth brings his wealth of global experience to one of South Africa’s most sought-after destinations. Set against the striking backdrop of the Atlantic Ocean, his
culinary philosophy comes to life through an advanced focus on simplicity, seasonality, and sustainability, to ensure that every dish celebrates exceptional flavour and a rich food heritage.
Guests dining at the hotel can expect menus that reflect the very best of the Cape’s natural abundance, thoughtfully curated to highlight freshness, authenticity, and a strong sense of place. This winter, that includes Lamb and orzo ribollita, Buttersquash Girasole with coconut curry, chargrilled greens and vegan parmesan, and stick stem ginger miso pudding with tonka bean ice cream, created in collaboration with the hotel’s mixologists. Each plate tells a story of its origins, where ingredients come from, how they are handled, and the inspiration behind them, elevated through refined technique and subtle global influence. The result is a dining experience that feels both grounded in local tradition and elevated by international expertise.
A special collaboration between celebrated chef Zola Nene and restaurant Chef Cullingworth brought together culinary expertise and a shared passion for local ingredients. Working closely to source the finest produce, the duo developed a standout lamb dish that reflects both precision and creativity. Together, they crafted a plate that celebrates the bold, authentic flavours of South Africa, a true taste of heritage, where every element honours the richness of local culinary tradition while delivering a cultivated, contemporary dining experience.
Where culinary vision meets conscious luxury
Beyond his culinary expertise, Cullingworth is a visionary leader with an understanding of the unique power of food in bringing people together and creating lasting memories. At Tobago’s Restaurant, he is redefining the essence of luxury dining, crafting immersive culinary experiences that go far beyond the plate. Whether guests are enjoying an intimate dinner overlooking the ocean or gathering for a celebratory occasion, each experience is thoughtfully designed to captivate the senses and leave a lasting impression.
This passion extends well beyond the kitchen. Cullingworth is a dedicated advocate for sustainable food practices, advocating for local initiatives that promote responsible sourcing and production. His commitment to working closely with regional suppliers reflects a broader vision, one where exceptional cuisine and environmental responsibility go hand in hand. Through this approach, guests are also invited to be part of a more conscious and connected way of dining.
Looking ahead, this philosophy will continue to shape and elevate the culinary experience at Radisson Collection Hotel, Waterfront Cape Town, with an exciting winter menu on the horizon set to showcase seasonal ingredients and bold new interpretations of local flavours. Guests can expect a continued evolution of the offering, with (add in upcoming initiatives, collaborations, or experiences), further reinforcing the hotel as a destination for thoughtful, exceptional dining.
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