Outdoor dining at a restaurant

“To know how to eat well, one must first know how to wait.” (Marco Pierre White)

About Tanya Serra Recruitment

TANYA SERRA recruitment specialises in the recruitment for the Food/Wine/Hospitality sectors. Tanya Serra Recruitment evolved in August 2012 after a successful business partnership of 14.5 years trading as IRT Solutions recruitment agency.

I completed a ND in Food Service Management at the Cape Technikon in 1988 and worked in various upmarket restaurants and 4*/5*hotels within the Food & Beverage departments. I also lectured in the main kitchen at the Cape Town Hotel School. I was also involved in 4 pre-openings whereby I gained invaluable experience.

My recruitment experience started with the Kelly Group of Personnel in their specialised sector called Inn Staff, where I built up their temporary/outsourced division for the hospitality industry. I thereafter joined Hotel & Catering Personnel as a Recruitment Consultant.

I am passionate about this industry and have solid understanding of what is required from each department and position. I believe in “culture fit” as each client and candidate is unique and by understanding each ones needs this will result in a positive placement.

I have developed many candidates’ careers and built many successful business relationships across the market sector.

About Me

tanya serraI am enthused, obsessed and fascinated by Hospitality, bringing people together whether it be a gathering of friends & family or the perfect marriage between my clients & candidates.

My passion for all things to do with food, wine and people is best described by my ideal Sunday lunch. Let me take you there…

It would be under the Tuscan sun with a feast table, filled with the most scrumptious and delectable Italian food – I think Italian describes me best as robust, honest and true to tradition & ethics but yet a fresh approach. My table will consist of roasted Mediterranean vegetables dripping with olive oil, cured meats, crusty hot ciabatta dunked in olive oil and balsamic, plump olives and vine tomatoes, local ripe cheeses, roasted garlic, homemade pasta with a robust sauce with shavings of Parmigiano, salads – and at hand, an ice cold glass of Chardonnay or Chenin Blanc.

And of course legendary Chef Marco Pierre White will be at the head of the table, with my foodie and wine friends. Who wouldn’t want to be inspired by this genius?

Laughter will be had by all, sharing the true meaning of life – food, wine, hospitality.