Q&A with Robson Sityata
With the sunny disposition of a Labrador puppy, Robson’s (or Robbie as his friends call him – which is everyone) energy knows no limits. Always happy, always smiling, always willing to go out of his way for his guests or colleagues. As the long-standing driver for Ellerman House, Robson acts as our ambassador as he is often the very first face our guests see when they arrive on our shores. We introduce to you, the irrepressible Robson Sityata.
What is your life motto? Earth has no sorrow that heaven can’t heal.
Who inspires you the most? Redi Thlabi – her morning show on Cape Talk always has something I can relate to or make me question and challenge my own views.
What do you consider your greatest achievement to be? Buying a house. A roof I can call my own.
What do you love most about Cape Town? The people and how friendly they are. You’d never get lost in this city if there’s a genuine Capetonian around.
Your perfect day off in Cape Town? It would be a Sunday, so the morning would be spent at church. Then we would come home for a family braai (BBQ). My wife doesn’t have to cook, so she obviously loves this.
What is your favourite hidden gem? Zandvlei Estuary Nature Reserve in Muizenberg. It has a lot of activities for the kids and walking distance from the incredible Muizenberg beach.
What could you never do without? Food! More specifically, Umngqusho (samp – dried corn kernels that have been stamped and chopped until broken) and Umleqwa (free range chicken).
Why do you love working at Ellerman House? The team is like a small family in our second home. We know each other extremely well.
What do you value most in your colleagues? We’re like a conveyer belt, the work flows from department to department and we reach one goal at the end – exceeding guest expectations.
What is your favourite spot at Ellerman House? The Room 7 Suite. It’s high up and has the best views. You can even see Robben Island from the bed!
What do you think makes Ellerman House the best hotel in the world? The views, the art, the food, but most importantly, we do. When guests leave happy, we know we’ve done our part.