The Eat Out Woolworths Restaurant Awards, taking place on 23 March, represents the highest recognition in the South African restaurant industry – where we celebrate the country’s best chefs and their teams. But have you ever wondered what happens behind the curtain before the bubbly starts flowing? It takes a dedicated team that’s obsessed with getting every detail just right. We caught up with the people who make it all happen to find out what they get up to during the year leading up to SA’s biggest culinary event.

The Planning
The journey to awards night begins nearly a year in advance. For Tarryn Corlett, Eat Out’s head of operations, each day starts with the essentials: “Strong coffee and finding my sense of humour. This is essential for navigating the complexities and unexpected challenges that arise.” Tarryn oversees the entire Eat Out judging process and the awards event – an enormous role.

“Coffee is also my non-negotiable!” laughs Tessa Purdon, Eat Out’s Head of Content. “After that, it’s a beautiful chaos of planning meetings, creative brainstorms, and endless discussions about the tiniest details.” Tessa crafts and executes the editorial vision for the brand and the awards programme.

The awards cannot happen without the support of our sponsors and brand partners. This is where our Head of Sponsorship, Kylie Chevallier, comes in. “My job is to seek out luxury brands that would benefit from the exposure we provide across our digital platforms and through an association with the Eat Out Woolworths Restaurant Awards. Every detail matters, which means there are hundreds of emails exchanged with clients and suppliers to align on even the smallest elements to ensure the event runs seamlessly. While the overall guest experience is what we are all working towards, my primary focus is to ensure that each sponsor receives full value (and more!) from their involvement in the event.”

The element of planning encompasses every aspect of the event. Nzuzo Khoza, Social Media Manager, explains: “Pre-production involves many strategy sessions, content mapping, asset creation, partner alignment, and lots of scheduling. On the day, it shifts into live coordination, working closely with the production and PR teams and publishing content in real time.”

From a Culinary Director’s perspective, Abigail Donnelly touches on another crucial element: “The menu tasting before the event is vital – it’s about briefing chefs and collaborating to make sure the Woolworths ingredients shine. We elevate the ingredients showcased through a thoughtful design process.” For Abigail, it’s about ensuring all the stakeholders celebrate our chefs and the industry. “The evening is about celebrating brilliance and mind-blowing eating experiences.”

One of the most exciting moments happens during the dry run the day before the event, when months of planning materialise into something tangible. “You see our show directors working their magic, sponsors getting excited about their activations, and all those months of hard work literally coming to life before your eyes,” says Tessa.

Awards Night: The Guest Experience
From the moment guests arrive, they embark on a carefully orchestrated journey. The theme transforms the venue, the videos on screen create deeply emotive moments, and every detail contributes to an unforgettable experience. “My approach is always guest-centric,” says Tarryn. “During setup, I literally walk through the entire experience from a guest’s perspective, ensuring every touchpoint contributes to the overall experience – because these details truly matter and create lasting impressions.”

On awards day, the energy shifts. “I move into a different mode – calm and observant, ready to problem-solve,” explains Sharon McTavish, Eat Out events manager who takes care of all the VIP crew, including the celebrity emcees. “If something shifts – and something always does – we adjust quietly.”

“The feeling of awards night is unlike anything I’ve ever experienced before,” shares Eat Out Commercial Project Lead Leigh Champanis-King. “The atmosphere is unmatched. The excitement, the camaraderie, the feel-good spirit is just amazing to witness.” Leigh works closely with Eat Out’s sponsorship clients to ensure seamless campaign delivery from start to finish.

“From the moment you walk down the stairs at the Baxter, you can feel the energy is different,” notes Neyani Mphephu. “Every activation, every perfectly timed moment, every carefully chosen canapé – it all contributes to a night worth remembering.” Neyani is Eat Out’s Junior Editorial Assistant, jumping into a number of tasks that get thrown at her throughout the process.

The video production team captures the night’s story through constant movement. Our Creative Director, Hanfred Rauch, shares the sense of urgency that’s required: “Our videographers simultaneously cover the actual on-stage event, only to dash out into the lobby and outside party areas to capture the action there.”

For Operations Manager Wayne Cornelius, it’s about more than documentation: “Capturing the essence of an awards show through video is about telling the story of the night – not just documenting what happens on stage. It starts with understanding the energy of the event: the build-up, the anticipation, the glamour, and the emotion. It’s fast-paced, high-energy, and constantly evolving – which is exactly what makes it exciting to film.”

Perhaps the most poignant moment comes at the very end. Tarryn describes her ritual: “At 3 a.m. – when everyone is packed up after the event – I always take a picture of the empty stage and realise that it’s all over. It’s the best moment to pause and celebrate the success of the year quietly before it all starts again.”

Lessons Learnt
Years of orchestrating this celebration have taught the team invaluable lessons that extend far beyond event planning. “Preparation is everything, because things seldom unfold perfectly on the day,” reflects Kylie. “Being well-organised allows you to respond calmly and confidently when unexpected issues arise.”

Tessa emphasises team strength and balance: “Your team is only as strong as its weakest link – there’s no room for underperformers. Second, and this one took me a few years to learn: carry your work lightly. Don’t let it consume you to the point where it damages your well-being.”

Tarryn shares: “I’ve learnt to embrace what I can control whilst accepting what I cannot. Most importantly, I’ve discovered that with the right team, no challenge is insurmountable.”

Abigail brings a culinary perspective: “Recognising genuine craft, staying open to the humble places where brilliance is often found – that’s what matters. It’s important that nostalgia and emotional connection matter. It’s not just about technique, but about the memory. I approach every kitchen with curiosity.”

Hanfred emphasises collaboration: “It’s never about whose idea it was. It’s about the project. More than anything, authenticity is always the best course of action.”

Sharon reflects on the industry impact: “The restaurant industry can be tough, but on awards night there’s a sense of shared achievement. That’s when I know we’ve done more than host an event – we’ve created a moment that strengthens the industry.”

It’s this collaborative spirit, the unseen hours of preparation, and the deep respect for culinary craft that transforms the Eat Out Woolworths Restaurant Awards ceremony into a night worthy of South Africa’s finest dining experiences.