Jonathan Raggett has worked in hotels since leaving Westminster College with a Higher National Diploma in Hotel Management. Jonathan joined RCH in 1998 as General Manager of The Rubens Hotel. In 2000 he was promoted to Managing Director, overseeing the rapid expansion to the 14 award-winning luxury boutique hotels and a country inn which RCH now operates. In November 2009, Jonathan Raggett was delighted to be named Hotelier of the Year at the world-renowned Hotel Catey Annual Industry Awards organised by the Caterer & Hotelkeeper.
"We are a family run small collection of five- and four-star hotels who fight the big chains for business. We will never have the same Sales and Marketing spend as these players, so it is my belief that we need to make an even better job of taking care of our guests."
firstname.lastname@example.org T: +44(0) 207 514 5633
Internationally acclaimed hotelier Terry Holmes, winner of the 2006 Caterer Tourism Award, joined Red Carnation Hotels in February 2006, bringing with him his incredible passion for the hospitality industry. His tremendous career ranges from a chef to Vice President in the luxury hotel business.
A much loved character at each of the hotels in the Red Carnation collection, his presence together with his expertise further strengthens our guests' experience.
email@example.com T: +44 (0) 207 958 6923
Wayne has extensive experience in the hotel industry including time spent at a private game lodge and abroad. He has been with the Oyster Box for eight years and is one of 30 employees retained from the old Oyster Box to oversee the opening of the new property, having undergone extensive training within sibling hotels in the Red Carnation Hotels Collection both in SA and overseas, during the two-year renovation period. Wayne’s passion for the ethos on which the original Oyster Box was based, continues to fuel his energies for providing outstanding service, as well as in his relationships with staff and guests alike.
firstname.lastname@example.org T: +27 31 514 5000
Skabenga (which means hooligan or vagabond in Zulu), the resident cat at The Oyster Box, has made Umhlanga’s ‘grand old dame’ his permanent home, for over10 years.
It all started when he wandered onto the property as a stray, was fed tasty (expensive!) titbits (prawns & seafood!) by the guests and he never left, except briefly during the building operations when he was cared for by a cat-lover over the two year renovation period.
Tyler’s hotel career started 16 years ago as a receptionist at the Sandton Sun Hotel in Gauteng, where she was involved in the opening of the Sandton Towers Hotel for the Southern Sun Hotel Group. From receptionist, to executive floor attendant to duty manager, the ‘hotel bug’ had bitten. In 1997 she moved over to the Hilton Hotel in Sandton as executive floor manger, progressing to assistant front office manager and shortly thereafter to front office manager. Tyler spent 10 years with the Hilton group gaining valuable experience travelling and training regionally and internationally. She was part of the opening management team of The Oyster Box in 2009.
email@example.com T: +27 (0) 31 514 5000
Award-winning executive chef, Kevin Joseph has been at the Oyster Box for six years and is one of the original 30 staff retained during the refurbishment period. He started his career in the South African Navy where he received his basic chef training and since then has accumulated a wealth of hands-on experience at leading hotels in South Africa and around the world. These include The Peninsula Hotel in Cape Town, the Raffles Hotel in Singapore and the Michelin-starred ‘Tamarind’ and ‘Claridges’ Restaurants in London. He has spent the invaluable time in various hotels within the Red Carnation Hotels Collection including The Milestone and Summer Lodge Hotels in London, both with AA Rosette award-winning restaurants, and within South Africa’s Red Carnation portfolio, the international award winning Bushman’s Kloof Wilderness Reserve & Wellness Retreat and the Twelve Apostles in Cape Town. Kevin is a member of the South African Chef’s Association and the International Wine and Food Society. He is the current chairman of the Chaîne des Rôtisseurs, KwaZulu-Natal (KZN) branch and was recently awarded a prestigious Blazon by the Chaîne.
firstname.lastname@example.org T: +27 31 514 5000
Malcolm Eigner joined the Red Carnation Hotel Group in 2007 at the renowned bbar in London, after working for Youngs Brewery at a pub in Putney. He gained valuable hotel experience in various departments at several Red Carnation properties in London, while completing the Trainee Management Programme. Following a six-month stint at Summer Lodge in Dorset, he was appointed food and beverage operations manager at the Chesterfield in Mayfair, where he worked for two years.
He moved back to South Africa in April 2012 to take up the position of Food and Beverage Manager at the Oyster Box. Malcolm says that managing a large, multicultural food and beverage team is the biggest challenge of his job, but he’s ‘happiest’ when he receives compliments and praise for members of his staff. In the future He has his eyes set on a deputy general manager position in the Red Carnation group.
email@example.com T: +27 31 514 5000
The Oyster Box, Sommelier, Eric Botha, has a notable pedigree, with stints at The Vineyard, Singita Game Reserve and ‘Maze’ at The One&Only, under his belt.
Born and bred in De Aar, Eric Botha, found himself in Cape Town as a result of a call-up for an interview to join the Navy. He didn’t get the job, but found a job working in a bottle-store instead. It was during this ‘unexpected diversion’ that he discovered a true passion for something he would end up making a career of. Unlikely as it sounds, but reading the labels on the back of wine bottles (during quiet periods in the bottle store) and coming across the John Platter Wine Book, are the two things that Eric attributes to putting him on the path to becoming a Sommelier.
Following time spent working a cashier and sales assistant at Woolworths, Eric says he was luckyenough to be in the tutelage of Woolworths Wine Selector, Allan Mullins, who ‘taught me everything he knew about wine’, from blending and tasting to buying. The first of many courses at the Cape Wine Academy followed soon after. Eric spent nine weeks studying in Burgundy in France in 2006 and lists his personal wine preferences as Chenin Blanc, Bordeaux Blends, Pinotage and Pinot Noir. After having spent most of his time in the cooler Cape province, Durban’s warmer temperatures and spicier food, poses a new challenge to Eric’s selection skills. He recommends Semillon, Viognier and Gewrztraminer… adding that ‘sparkling wine and Champagne ‘go with everything!'
firstname.lastname@example.org T: +27 (0) 31 514 5000
After completing a diploma in Hospitality Management with the International Hotel School, Candice worked at the Hilton, Durban.
It was there that she gained valuable experience and awareness for the concept of outstanding service.
Travels abroad and working for a number of hotel groups have made Candice passionate about her career. Her aim is to ensure that every guest enjoys their most memorable stay ever at The Oyster Box.
email@example.com T: +27 (0) 31 514 5121
Jennifer has spent seven years honing her skills as a banqueting co-ordinator, two of which were spent on cruise ships including the Queen Mary 2.
She also spent a period doing hospitality recruitment, which deepened her understanding of the industry at every level.
Most recently she was events & operations manager at Suncoast Events, before taking on the position of senior banqueting co-ordinator at the newly opened Oyster Box.
firstname.lastname@example.org T: +27 31 514 5000
Gabi has been with The Oyster Box since June 2009 when she was part of the team to open the legendary property, after a two year rebuilding process.
The formative part of Gabi’s hospitality career was spent in Johannesburg in the busy four-star Balalaika Hotel in Sandton, where she worked her way up the ranks in various positions within the Front Office Department.
Gabi rates meeting and working with a diversity of people, as well as the opportunity to use her foreign languages (French and German) as the highlights of her job.
email@example.com T: +27 31 514 5000
Originally from the Eastern Cape, Jackie has been working in the spa industry internationally for the past 11 years. Her extensive experience includes assistance in developing an award-winning Eco Spa in Peru, Assistant Therapist Coordinator for a Leading Luxury Spa of the World in Egypt and working on luxury cruise ships in the Caribbean.
Following a stint as Spa Manager at an exotic spa resort on Kuredu Island in the Maldives for the Duniye Spa Group, she joined The Oyster Box as Spa Manager. Her passion for the spa industry has led her to continue studies in the field of eastern and western modalities.
firstname.lastname@example.org T: +27 31 514 5072
As Executive Housekeeper at The Oyster Box, Michelle Kocke brings extensive experience, at all levels of the hospitality industry, to the position.
From running dive operations in Mozambique, to the management of a hotel in Swaziland, front and back operations at leading hotels in Cape Town, Michelle has hands-on experience in operations and management. Her expertise and understanding of the real issues ‘behind the scenes’, coupled with her eye for detail, are all essential attributes that contribute to the success of a property of this stature.
email@example.com T: +27 31 514 5000
Assistant Financial Controller, Avril Stevens has been with The Oyster Box since the property re-opened in 2009. She has notched up solid experience through working in a variety of sectors during her career including manufacturing, shipping, construction and hospitality. At The Oyster Box, her responsibilities include the full spectrum of financial activity from the completion of the monthly reporting cycle, to liaison with the auditors and bankers and implementation of policies, procedures and internal controls.
Avril is in the process of completing her Diploma in Cost Management Accounting.
firstname.lastname@example.org T: +27 31 514 5000
Jonathan is responsible for all the maintenance and mechanical repairs for the hotel. This includes the electrics, fire sprinkler systems, water pumps, pipe-work, air-conditioning and the Building Management System. His role also includes all the landscaping aspects of the luscious gardens and the protection of the indigenous flora. In addition, management of the maintenance team and liaison with outside contractors fall into his realm of responsibility.
Jonathan is the custodian for The Oyster Box’s green programme and environmental initiatives and the implementation of these at all levels of the operation.
email@example.com T: +27 31 514 5000
Sally has extensive experience in the hospitality and travel industries, having spent the past 20 years, in various capacities, working within the Thompsons Travel Group. Most recently she has held the position of General Manager: Global Sales for Thompsons Africa and brings a wealth of skill and experience to developing both the international and domestic travel markets on behalf of the Red Carnation Hotel Group portfolio. She is integrally involved in the day to day running of the business, from formulating strategy, to the building of the brand, establishing and maintaining relationships with Clients. Based at The Oyster Box in Umhlanga, Sally is responsible for the Sales of all the Red Carnation Group’s South African operations.
firstname.lastname@example.org T: +27 31 514 5000
Khanyi received her B Com Degree in 2007 in Hospitality Management from Stenden South Africa (formerly known as EISS) and completed her in-service training at Bushman Sands in Shamwari and the Protea Hotel Wanderers, where she was responsible for Guest Liaison and Reservations. Before joining The Oyster Box as a sales executive in 2009, she gained valuable experience as a junior events co-ordinator with Events Lab. Khanyi’s natural love of people and her ability to network, makes every day a challenge and provides the opportunity to form long-term relationships with different people, from different walks of life, in an effort to develop these partnerships into long-term relationships.
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Jill Wagner started her career in hospitality with Southern Sun after completing Hotel School in Johannesburg at the Witwatersrand Technikon.
She joined the Southern Sun sales team in 1988 and was promoted to Regional Sales Manager/Director of Sales Inter-Continental Hotels in 1996. In 1998 she was appointed by Halcyon Hotels as Group Sales Manager in 1998.
Jill became part of the Bushmans Kloof family in 2000 as Sales and Marketing Manager, where she represented the lodge for 10 years and in 2010 she was promoted to Marketing Manager for The Red Carnation Hotel Collection South Africa.
firstname.lastname@example.org T: +27 21 481 1863