Chef in the City featuring Executive Chef Melisha Dodgen-Roman.

of the Colosseum Luxury Hotel

< Back to Blogs
Date 28 November 2019
Author Tatum Sieni
Contact Email info@colosseum.co.za
Contact Telephone +27 21 526 4000
URL Cin Cin Restaurant

CinCin Restaurant | Colosseum

When did you decide that the culinary world was one you wanted to be in and what about it do you enjoy the most?

This is not a world I had my heart set on! My journey started at Morten’s on the Warf Waterfront where I was exposed to cuisines from New Orleans. Within the four years spent there, I never looked back.

I love the rush from working under tension. Working in a 360-seater restaurant that’s fully booked every night, high season and quick turning tables: that’s pressure! I have lived it and I loved it for 27 years.


As an executive chef, it’s your job to make sure that your menu remains relevant, fresh and appealing to clientele.  Where do you find your inspiration and how do you make sure that your dishes remain interesting?

My main inspiration comes from our guests. We make an effort to listen to their suggestions and try and make that the foundation of any new creation, whether it’s a cocktail in our bar to a simple sandwich. The secret is to top it off with a little modern magic!

My a la carte menu is not based on the latest trends as we have found that our regular guests love simple, yet elegant food.


You are a judge on an international cooking show, and you have to choose four indigenous ingredients from South Africa for the contestants to cook with, that must be the hero of the dish.  What do you choose and why?

I would choose a can of pilchards, maize meal, samp, and sour figs. These are affordable and accessible, and the most amazing dishes can be created with them. Preparing a great meal doesn’t have to be expensive.