Bryan Havemann has been appointed Timbavati Private Nature Reserve’s new Warden and General Manager.
Havemann began his career in the Kruger National Park as a researcher/field assistant, before being promoted to Senior Wilderness Trails Ranger and then Senior Section Game Ranger. Thereafter, he was appointed National Director of Conservation for Wildlife and Environment Society of South Africa before becoming CEO of Akagera Management Company in Rwanda.
Havemann relocated to the Timbavati from being Programme Manager of the Cape Leopard Trust and brings with him experience in protected area planning, conservation development and general environmental services.
“Much work has been done to ensure that each and every aspect of the Timbavati is built around principles and values of conservation, sustainable land use and local community development, and I look forward to growing this even further,’’ Havemann said.
Africa220 Destination Management has appointed Laila Williams as Senior Contracting Co-ordinator Southern Africa. Williams has 10 years’ experience in the industry, most recently three years at Singita Travel and five years at Private Safaris.
“We look forward to her contribution to successful supplier partnerships and her assistance in leading our contracting team,” said Penny Lotz, Contracting Manager of Africa220 Destination Management.
Levita Jacobs has been appointed Reservations Manager Southern Africa at Africa220 Destination Management.
Levita will be responsible for leading Africa220’s team of travel specialists, creating itineraries and quotations for FIT travelers, ad hoc groups and tour series.
“She will be perfectly positioned to help drive our company’s strategic vision forward, reinforce our brand presence, attract further talent among the travel consultants and lead our reservations teams to success,” said Thomas Goosmann, CEO of Africa220 Destination Management.
Sylvester Nair has been appointed Executive Chef at the Maximillien Restaurant of DaVinci Hotel and Suites in Sandton, South Africa.
Nair completed his studies at the Culinary Academy at Backsberg Wine Estate before working at several of South Africa's restaurants. He will also be creating and designing an entire new menu unique to Maximillien.
“Modern and funky, yet still classical and full of flavour," says Nair of the new menu.
