Meet Reagan Achilles, Chef de Partie

Meet Reagan Achilles, one of our dynamic Chef de Partie’s and proudly hailing from the Cape Flats. Reagan’s culinary journey has taken him across the globe through hotels and restaurants before finding his way to the CTICC. With a passion for creative flair and a heart for mentorship, Reagan adds a special touch to our culinary experiences and truly lives out our value of Leaving Lasting Impressions.

Q: Please share a bit about your background. Where are you from and how did your journey bring you to the CTICC?
I’m from the Cape Flats and have worked in hotels and restaurants around the world. Eventually, I found a home at the CTICC, where the freedom to be creative has allowed me to bring finesse and my personal touch to our banqueting service.

Q: How long have you been at the CTICC?
I’ve been part of the team for 1 year and 8 months—and counting!

Q: What does a typical day in your role look like?
Every day is about going above and beyond to impress our clients. I stay prepared and fully committed to delivering unforgettable experiences.

Q: What inspired you to pursue this career?
Feeding and serving guests keeps me going. I’m also passionate about mentoring junior staff and helping them grow.

Q: Can you share a memorable moment from your time here?
Serving 1,500 guests at once was a major milestone for me—definitely a highlight of my culinary journey.

Q: What do you find most rewarding in your role?
Seeing junior staff develop and serve 5-star quality food on a large scale is incredibly fulfilling.

Q: Who inspires you and why?
My Executive Chef, Roberto. He’s always believed in me and has given me space to grow within the company.

Q: What are your hobbies outside of work?
I enjoy hiking, wine tasting, and exploring restaurants to discover new flavours and culinary trends.

Q: What are your future goals at the CTICC?
I want to build a team skilled in executing fine dining on a banqueting scale.

Q: What’s your favourite part of your job or working at the CTICC?
The freedom to create and express myself through food.