“Discipline, more discipline, persistency and tenacity; these are my words to live by,” says Alfons Rathje, the new Executive Chef at The Royal Palm Hotel.

Along with its change to independency, The Royal Palm Hotel recently welcomed Rathje to the kitchen at Thyme@Royal Palm restaurant at the end of last year.

Rathje hails from Northern Germany, and completed his apprenticeship in Munich in 1980. He brings with him a multitude of experience with culinary inspiration from Germany, Switzerland, Uganda, Limpopo and South Africa as a whole- having worked in restaurants within Cape Town, Gauteng and KZN.

With over 35 years’ experience under his belt, this seasoned Chef has worked at Michaeligarten (Germany) Apprenticeship as Chef (1981-1984), Franziskaner (Germany) Chef De Partie (1984-1985), Wachauer Heuriger (Germany) Chef Tournant (1985-1988), Bahnhof Buffet Bern (Switzerland) Chef De Partie (1988- 1990), Residence Stadbach-West (Switzerland) Chef / Diet Chef (1991-1995), Captain’s Cabin Restaurant (Cape Town) Executive Chef (1996- 1997), Café Palazzo (Cape Town) Executive Chef (February – May 1997), The Portswood Hotel (Cape Town) Senior Sous Chef (1997-1998), The Cape Town Ritz Hotel (Cape Town) Senior Sous Chef (1998-2000), Sun City Resort – Cabanas Hotel (Gauteng), Sous Chef (2000-2005); Executive Sous Chef (2005-2006), Sun City Resort – Sun City Hotel (Gauteng) Executive Sous Chef (2006-2007) ; Munyonyo Commonwealth Resort (Kampala/Uganda) Assistant Executive Chef/Executive Chef (October 2007 to 29 February 2008); Mondazur Resort Hotel/ San Lameer (KZN) Executive Chef (June 2008- January 2009); Orion Devonshire Hotel (Gauteng) Executive Chef (May 2009 to 11 October 2009); Wartburger Hof  Hotel (KZN) Executive Chef/F&B Manager/ Duty Manager/Acting GM (12 October 2009 to 29 April 2017); as well as Legend Golf and Safari Resort/Entabeni  (Limpopo) Resort Executive Sous Chef  (03 May 2017 to 10 September 2017), before taking up his position as Executive Chef at Royal Palm  Hotel.

For him, throughout his experience he has had many challenging and rewarding aspects to his career. His most challenging to date has been opening two hotels in Kampala/Uganda for CHOGM 2007 (conference for 54 Head of States of Commonwealth).

When he is not in the kitchen, Rathje spends time with his family and when asked what his advice is for those starting out in the culinary industry, he says, “If you don’t have it in your heart, don’t do it!”