Keith Frisley has been appointed as Executive Chef at Four Seasons Safari Lodge Serengeti

Formerly Executive Chef at Four Seasons Hotel The Westcliff, Johannesburg, Frisley is a native South African, who has worked across a number of leading luxury hotels in Johannesburg. He has also travelled internationally to represent his country in the national culinary squad, following an extensive career working alongside multiple Michelin star chefs.

Arriving to the savannah, Frisley is excited to play host to guests discovering their bucket list safari adventures and ensuring their culinary experiences are an extension of the unique atmosphere afforded by the Lodge's central location in the Serengeti National Park.

In his new role as Executive Chef, Frisley will oversee the culinary teams and operations to serve the Lodge's three restaurants; Maji Bar and Terrace, for international fare and views overlooking the active animal watering hole; Boma Grill, which is designed like a traditional Maasai house and offers an African-inspired menu; and Kula's Restaurant for live cooking stations and varied hot and cold buffets, all complemented by a backdrop of the Serengeti Plains. Furthermore, Frisley will be responsible for the culinary experiences of bush dinners, private villa dinners and individually personalised wine pairing menus for guests opting to dine in the exclusive Vineyard.