Martina Barth appointed at boutique operator
Dare to Explore, a boutique tour operator specialising in bespoke travel in Southern and East Africa, has appointed Martina Barth as Sales & Marketing Manager.
With nearly 30 years of industry experience, Barth most recently served as Group Sales Manager for The Liz McGrath Collection for seven years, following senior sales and management roles at leading Cape Town hotels including The Westin and Vineyard Hotel & Spa.
She also serves as SATSA’s Western Cape Chapter Chair and has represented Africa as a liaison for the International LGBTQ+ Travel Association.
“I am thrilled to join Dare to Explore at such an exciting time. The company’s values of being small, exclusive and client-focused align perfectly with my own approach to hospitality. I look forward to building long-term relationships with our partners and creating unforgettable journeys for discerning travellers,” said Barth.
Founder Angie Karen added: “We are delighted to welcome Martina to the team. Her extensive experience, strong industry network and passion for hospitality make her the ideal fit to drive our sales and marketing forward.”
New addition for Alex Walker’s Serian
Alex Walker’s Serian has announced that Ben Oxley-Brown has joined its team as Sales & Marketing Executive. After decades of extensive travel across Eastern and Southern Africa, Oxley-Brown brings his passion for immersive safaris to support the Serian approach.
Based predominantly in the UK, he will assist with guest planning across the Serian portfolio, from choosing camps and seasons to designing expeditions with top guides.
Le Bistrot de JAN appoints Executive Chef
Le Bistrot de JAN at the InterContinental Table Bay has appointed Giles Edwards as Executive Chef. Edwards trained in London at J Sheekey and 1 Lombard Street before working for five years under Fergus Henderson at St John. On returning to South Africa in 2016, he launched the Salt Cellar pop-up in Woodstock and later opened La Tête on Bree Street.
Together with Chef Jan Hendrik van der Westhuizen, Edwards is shaping a menu inspired by classic dishes from the south of France, reinterpreted with South African flair.
“Giles and I share a love for honest, nostalgic cooking and a deep respect for where we come from. With his ingredient-driven approach and my passion for reimagining classic favourites, we’re creating a space where flavour, generosity and indulgence take centre stage,” said Van der Westhuizen.
