Before stepping into the aged care sector, many of the chefs at Ryman Healthcare had careers that took them across the globe – from luxury hotels to top-tier restaurants, often cooking for high-profile names along the way.

That wealth of experience now benefits residents every day, as they’re treated to meals that are not just nutritious, but full of flavour and flair.

Residents in Ryman’s care centres and serviced apartments enjoy a daily chef-prepared lunch and dinner, with three main meal choices on the seasonal menu. There’s always a vegetarian option, and specific dietary needs are well taken care of too.

And when it comes to Ryman’s special fine dining evenings, that’s when the chefs truly shine – dishing up something extra special for those who’ve booked in for a night to remember.

From Mandela to Ryman – Bruce cooks from the heart

Chef Bruce Dawkins may have cooked for Nelson Mandela in the 1990s, but these days, it’s the residents at his Ryman village who are lucky enough to enjoy his cooking.

Originally from South Africa, Bruce joined Ryman in 2024 at its then newest village, having already spent two years working at another Ryman village down the road.

“It was at the Presidential Guest House where they held special functions and events,” says Bruce, who worked there for 10 years in the 90s.

“I cooked for Thabo Mbeki and Jacob Zuma but I never got to meet them like I did Mr Mandela.

“He came down every morning and said hello without fail. He liked his breakfast of eggs and two slices of bacon, no more no less.”

That lasting memory of Mandela’s warmth and humility left a deep impression.

“He made you feel like he was just one of the guys. What I took away from that was no matter who you are, always be humble.”

Now, Bruce says he brings that same approach to his work with Ryman, listening to what residents want and continually lifting his game.

“I love the interaction with the residents, their sense of humour and hearing their stories… I’ve realised that you can’t please everybody but luckily it’s mostly positive feedback I get!”

André brings European finesse to the kitchen

Also bringing international flair to the table is André Kassal. Originally trained in Switzerland, André’s background includes time in five-star Kempinski Hotels and fine dining restaurants.

He started at Ryman four years ago, first at an established village and now helping to set up systems and processes in the kitchen in a new village.
André says Ryman offers something special for chefs looking to make a meaningful impact.
“I get to have lovely interactions with the residents!”

Those lucky enough to tuck into one of André’s meals are in good hands.

“Cooking a steak, beef cheek or lamb shank. I like it to be tender but not falling apart. I really enjoy this type of cooking, and those European dishes are really where my strength lies – I know it inside out and I can do it with confidence.”

Govind’s kitchen kicks goals – even for the French rugby team

Govind Yelagani began working at Ryman back in 2016 and has worked at four different Ryman villages.

With nearly 20 years of experience behind him, Govind sharpened his skills cooking for thousands on Costa Cruises in Italy, and even for the French rugby team during the 2011 Rugby World Cup.

“We prepared high-protein, performance-focussed meals that were both nutritious and refined such as grilled lean meats like lamb racks, fresh seafood like pan-seared snapper, complex carbs, fresh salads with vinaigrettes and protein-rich snacks and sides,” he says.

While that’s a highlight, he says helping to launch several Ryman kitchens has been just as rewarding.

“Being entrusted to lead and support the opening and development of kitchens at several Ryman villages has been both a challenge and a privilege,” he says.

The real highlight though? The people.

“I particularly enjoy the connection with residents and the chance to make a positive difference in their daily lives through food.”

Bojan’s secret ingredient? Joy.

Bojan Sabo, found his love of cooking early on thanks to family influence.

“What I’ve never forgotten was how she showed me the way to make nice creamy scrambled eggs!” he says of his grandmother.

Born in Serbia and having spent time working summers in Italy, Bojan has called New Zealand home for 18 years. In that time, he’s led kitchens specialising in Italian and Mediterranean cuisine.

“In my last job I was recognised for my pasta dish at La Spiaggia Ristorante in the Iconic Auckland Eats Awards.”

He says he felt right at home from the moment he joined Ryman.

“It was very fast,” he says. “From the first day I felt welcome and that you are doing a good job to make someone happy.”

It’s the residents’ appreciation that keeps him going.

“It’s the highlight of my day when the residents come to me and give me compliments for making a nice lunch or a nice and tasty morning tea.

“Their smiles give me more energy and passion to continuing working hard.”

Ryman resident Jan tucks into Bojan's linguine dish. Click here for the recipe and give it a go yourself!