The Big Cheese

The Big Cheese with The Sanchaya’s Jared Green

The Nibbler invited The Sanchaya’s Jared Green in for a chat, bubbles and a sauna. Read all the steamy details here.

The great thing about my job is…  

It’s allowed me the opportunity to travel the world and make lifelong friendships.

The challenge for the industry is…

Defining the term luxury – as “luxury” is no longer determined by the rate.

Today, more than ever, travelers seek unique, individually-curated experiences.

“Off the beaten track” is a phrase thrown around all too often these days, but it’s not always delivered on. I believe luxury is defined by the access you can provide to your guests.

My greatest achievement is…

Finally having a work-life balance.

The biggest thing in MICE this year will be…

Moving away from the standard meeting package to more experienced based offerings.

I try to relax by…

Going to the gym and binge-watching Netflix.

I don’t understand why…

When people complain, we all have the ability to change the script, maybe not overnight but it can be achieved.

My favourite venue is…

The Test Kitchen in Cape Town, amazing food!

I’ve always wanted to travel to…

South America.

I am scared to death of…

Not really scared to death of anything.

I can’t live without…

My mum’s cooking!

I really wish I had…

Learnt a second language.

If I could invite four people to a dinner party, they’d be…

Welsh actor Rhys Ifans for comedic value, life coach Iyanla Vanzant because we all need some spiritual guidance, Chelsea Handler and my mother because she’s lived one hell of a life.

For anyone starting out in the industry one piece of advice I’d give would be ….

Have fun and don’t take yourself too seriously. We don’t save lives but do have the opportunity to create some everlasting memories for our guests, which is pretty cool.

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