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Travellers' Choice Award 2020

InterContinental Johannesburg Sandton Towers is a proud recipient of the 2020 Travellers' Choice Award. TripAdvisor gives a Travellers’ Choice award to hotels that consistently earn great reviews from travellers and are ranked within the top 10% of properties on TripAdvisor.

Hearty Warmth to Winter Menu

Sandton Towers’ Atrium adds hearty warmth to winter menu

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Sandton Towers’ Atrium adds hearty warmth to winter menu

The InterContinental Johannesburg Sandton Towers' Atrium restaurant has responded to the chilly weather and the growing desire for hearty and warming meals with a winter menu designed to satisfy every palate and appetite.

Executive Chef Phistos ‘Shimmy’ Shimanyana Sello says that the ‘hearty winter food’ menu takes into account the wide-ranging profile of the guests who frequent the hotel and the Atrium restaurant. “Our hotel attracts international guests who know the quality of the brand, and as such, we developed a menu that caters for a wide range of cuisines, while also offering a taste of our local dishes. These are always popular among guests who are eager to try the local cuisine, and our new winter menu offers a range of dishes that celebrate South Africa.”

Chef Shimmy, who has been at the hotel since September 2018, says sustainable and seasonal local ingredients are an important factor in the fresh new menu selection, which also includes game dishes as winter is hunting season.

Chef Shimmy grew up in the North West, matriculating at Ramatshodi Secondary School in Maologane, near Pilanesberg Game Reserve. He obtained a diploma in Hospitality Management from Vaal University of Technology in 2006, and embarked on a culinary career in four and five star hotels around the country. He started in Sandton Sun’s San Restaurant, and then moved on to Kievits Kroon Hotel’s Granita Restaurant, Sunnyside Park Hotel in Pretoria, Pestana Kruger Lodge near Malalane in Mpumalanga, and then to the Onomo Hotel in Durban as Executive Chef of the hotel opening team in 2018, before returning to Sandton to the InterContinental Johannesburg Sandton Towers.

A highlight for Chef Shimmy was spending two weeks at the Crowne Plaza Nairobi, Kenya, in April last year, cooking and promoting South African cuisine during South Africa’s Freedom month, cooking and catering for Koleka Anita Mqulwana, then the South African High Commissioner in Kenya, and 300 guests as part of the celebrations.

The Atrium restaurant prides itself on delivering ‘memorable dining with African flair’ in a comfortable and elegant setting. The new menu features a range of salads, including Duck salad with confit duck leg, pomegranate and orange; soups, including Thai chicken soup, and other favourites with a touch of something special; pastas, such as Potato gnocchi with sage beurre noisette, caramelised butternut, balsamic roast vegetables and Napolitana sauce; Deconstructed vegetable lasagne, and other dishes; main dishes, including Lamb rack with roast garlic mash and pearl onion; Springbok shank with butternut confit and cranberry reduction; Pork belly, twice cooked, with apple bake and purple cabbage; Grilled salmon; Sea bass with beetroot mash and young vegetables; Crown of chicken, roasted with Mediterranean spice rub; Curry of the day; Grilled tiger prawns, cilantro rice, cucumber ribbons and a mild peri peri sauce; and a selection of premium aged steaks, served with marrow bone and onion rings.

The not-to-be-missed sumptuous desserts include Chocolate fondant; Lemon cheese cake with Italian meringue, berry salad; Fresh cut fruit salad; Local cheese platter; and Apple and pineapple coppi with warm crème Anglaise.

Tsogo Sun Hotels has a portfolio of over 100 hotels throughout South Africa, Africa and the Seychelles. For more details, visit https://www.tsogosun.com, follow on Twitter @TsogoSun or like on Facebook @TsogoSun.

Certificate of Excellence Hall of Fame 2019

InterContinental Johannesburg Sandton Towers is a proud recipient of a 2019 Certificate of Excellence Hall of Fame award. This coveted accolade recognizes businesses with consistently high ratings on TripAdvisor.

Certificate of Excellence Hall of Fame 2018

InterContinental Johannesburg Sandton Towers is a proud recipient of a 2018 Certificate of Excellence Hall of Fame award. This coveted accolade recognizes businesses with consistently high ratings on TripAdvisor.

Certificate of Excellence 2017

InterContinental Johannesburg Sandton Towers has been selected for the 2017 Certificate of Excellence award in the accommodation category.

Certificate of Excellence 2016

InterContinental Johannesburg Sandton Towers has been selected for the 2016 Certificate of Excellence for superior service.

Lilizela-Imvelo Tourism Awards

Best Overall Environmental Management 2013 Finalist

Atrium Restaurant

Diners Club

World Luxury Hotel Awards

Country Winner: Luxury Business Hotel (SA)

EMEA Award

Quality Excellence – You’ve Set A Shining Example

New Chef brings new culinary flair

New Chef brings new culinary flair InterContinental in Sandton

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New Chef brings new culinary flair InterContinental in Sandton

Embracing new culinary challenges is something Chef Chad Bosman is passionate about, and as the Executive Sous Chef at InterContinental Johannesburg Sandton Towers, he is living his passion. How you may ask? That’s simple: by making changes to the food and beverage offering at this luxury hotel which are designed to increase the appeal to what are traditionally business-centric guests.

He joined the InterContinental Johannesburg Sandton Towers hotel in October last year, having spent just over two years another Tsogo Sun property. The hotel’s Atrium restaurant now has one menu featuring a range of international styles and flavours to impress the most discerning and well-travelled palate. “Adjusting the F&B offering has taken a mindset change in the hotel – it’s completely new, and our aim is to deliver a world-class food service that will encourage patronage of our offering throughout the day and into the evening,” says Chef Chad.

Bosman, who grew up in Port Elizabeth and moved to Pretoria at the age of 13, began studying law after completing his matric before deciding, midway through first year, that it was not for him. He quickly applied and was accepted at the Prue Leith Chefs Academy where a whole new world of culinary excellence opened up to him. He says: “I developed a love of food as a child, but it wasn’t just the appeal of experiencing wonderful meal times with family, friends and delicious food – to me it was and continues to be, about so much more than just eating.” He concedes that his childhood exposure to different cuisines was limited as family meals were primarily traditional Afrikaans dishes, but every dish produced by his mother and grandmother were always packed with flavour.

He embraced his new culinary experiences with enthusiasm, always open to new learning opportunities. From Prue Leith he went on to spend 10 months at La Colombe restaurant in Cape Town under Chef Luke Dale-Roberts as his Commis Chef. “My time at La Colombe was during the 2010 Soccer World Cup when the restaurant was ranked 13th in the San Pellegrino World’s best top 50 restaurants list and number one in South Africa. It was a high pressure environment and I thoroughly enjoyed that.”

Bosman moved on to Aurelius Restaurant as Chef de Partie and it was here he met Executive Chef Willem Lubbe, who then left to start The Foundry restaurant in Parktown, taking Bosman with him as a Junior Sous Chef where he thrived as part of the opening team.

His international experience kicked off in the Maldives at the Centara Resort in 2013, followed by a year at The Setai Resort in Miami Beach, USA – a dream come true for Bosman. Here he proved his mettle as a Junior Sous Chef, working under intense pressure and honing his skills in a wide variety of international cuisines.

In March 2015 he returned to South Africa and joined the Palazzo hotel as Senior Sous Chef followed by a promotion to Executive Sous Chef in October 2016. “Working at the Palazzo was an exciting experience as it transformed into one of the most profitable Tsogo Sun hotels in terms of food and beverage income. The focus was on quality – the high teas, dinners, the wine tasting events, all became extremely popular events for.”

Bosman is excited about the changing food and beverage offering at the InterContinental Johannesburg Sandton Towers. “This hotel is an excellent international brand and standards are exceptionally high and stringent in F&B, which I thoroughly appreciate. However, we are also given creative freedom in our menu development – we can bring in our own styles, our own dishes, based on our acquired skills and our understanding of our market. It’s been a great process getting the team and the kitchen to the point where we are ready to launch our new menu for the whole hotel.”

The new menu includes a range of exotic salad starters, soups, pastas, main dishes – Sriracha sous vide chicken, braised lamb shank, pork belly, grilled salmon, pan seared sole, and fish and chips – and premium steaks – fillet, rib-eye, and rump – served with rosemary polenta croquettes and onion puree; as well as sandwiches, wraps and pregos, burgers, sides, desserts, and a cheese platter.

Bosman says his culinary experience has taught him that carrots are the most under-rated ingredient – they’re readily available, versatile and tasty; that cloves are the most over-rated; that garlic is the ingredient he cannot do without; and that his favourite meal to prepare is miso apple pork belly – for his family – or making ravioli from scratch.