Meet Wayland Green Executive Culinary Artist at Granny Mouse Culinary Artist, Wayland Green joined the Granny Mouse team in July 2015.
33 year old Green, originally from Glenwood in Durban, received his training through the Hotel Training Academy from 2002 to 2004, where he completed studies in Food Preparation, French, Food Costing as well as Food Theory.
“I consider myself to be a very calm person who works well under pressure and strives to push beyond my best,” Green says.With years of culinary knowledge under his belt, Green had humble beginnings. He worked at Badgers Coffee Shop in Glenwood from August 2006 until March 2007 as the Kitchen Manager before moving on to Woodridge Country Estate from April 2007 until April 2008 where he was positioned as Senior Chef De Partie.
Green then found himself at Figata Food Emporium in the same position, as Chef De Partie, from October 2008 until June 2009 and then completely changed direction and took up a position as an Accounts Administrator at Ensign Freight & Logistics from September 2009 until March 2011.
In April 2011 to June 2012, Green moved up the ranks to Transport Administrator at the same company, but decided to then start on his own and opened a private catering company; going back to his love for food (July 2012-October 2013). After trying his hand at owning his own company, he took up a position as Functions Chef/Storeman & 2nd to Manager at Eatfresh Health Bar (October 2014 to April 2015) and then as Head Chef at Fudart until June 2015 before being made aware of a great opportunity at Granny Mouse Country House & Spa.
Green then started at Granny Mouse in July 2015 as Senior Sous Chef where there was much to be learned, due to the variety of offering the Hotel boats. From February 2016, Green was then promoted to Culinary Artist which came with more responsibility and a leadership role within the kitchen.