Yaseen WaltersWalters joins the Townhouse Hotel team with a plethora of knowledge and skill working in the local culinary scene. His career commenced in 2002 when he was appointed as the orientation trainee at the Protea President Hotel in Bantry Bay. Two years later he moved to Protea Hotel Breakwater Lodge as their demi chef. Proving his talent, it was within only two years that he was promoted tochef de partie and thereafterto junior sous chef. After this successful tenure, Walters joined Karibu Restaurant in the V&A Waterfront as headchef. It was in 2009 that he first joined Townhouse Hotel & Conference Centre as junior sous chef, returning later that year to Protea Hotel Breakwater Lodge as sous chef. His final chapter before re-joining the Townhouse Hotel team in 2013 was at Cape Thyme Catering where he served as head chef.