We Welcome Chef Yoshan Naidu, Our New Executive Chef.
We recently sat down with Chef Yoshan Naidu, the fresh culinary talent behind the kitchens at @Sandton Hotel, to discuss his journey, inspirations, and exciting plans for the hotel’s dining experience. Here’s what he had to say.
Culinary Philosophy
First up, we wanted to know what drives his cooking style. With a smile, Yoshan shared, “For me, cooking is all about simplicity and flavour. I like to keep things fresh and let the ingredients do the talking. South Africa’s culinary diversity plays a big role in my inspiration, and I love using seasonal, local ingredients – a sprig of coriander or a peppadew can really bring a dish to life.”=
Career Beginnings
Everyone has a story about where it all began. For Yoshan, it started in his mother’s kitchen. “My mom owned a takeaway spot, and watching her whip up meals sparked my love for cooking. Over time, that passion grew into something bigger. It’s led me to some pretty cool milestones, like winning Unilever’s ‘Team Chef of the Year’ in 2014 and Chopped South Africa in 2015. Cooking, for me, is so much more than just a job – it’s my life.”
Challenges Along the Way
It’s not all smooth sailing, though. Yoshan told us about the challenges of managing a big kitchen. “Running large-scale operations while maintaining quality is tough. But I’ve learned to balance it all with a hands-on approach and solid team leadership. Planning and teamwork are key – that’s how I’ve grown as a chef.”
Influences
Curious about where he finds inspiration, we asked Yoshan what influences his cooking the most. Without hesitation, he credited South Africa’s food culture. “The diversity here is incredible. It’s influenced me to focus on local flavours and fresh ingredients. At @Sandton Hotel, I’ll be putting these elements front and centre, creating dishes that capture the vibrant essence of our cuisine.”
I’d love to work with a visual artist to create an experience where food and art collide. Imagine interactive plates paired with immersive art installations – it would take dining to a whole new level.
Team Leadership
In the kitchen, Yoshan takes a nurturing approach. “I try to be more of a mentor, like a father figure, to my team. It’s important to help each member grow and reach their potential. I want to build a team that’s empowered and confident.”
Memorable Milestones
Of course, we had to ask about his proudest moment. “Winning Chopped South Africa is definitely up there! It validated my skills and pushed me to be more creative and adaptable in the kitchen. It was a turning point for me.”
Building the Future at @Sandton Hotel
We couldn’t wait to hear what Yoshan has planned for @Sandton Hotel’s kitchen, so we asked him some quick-fire questions about his vision and the future of food.
Signature Dish
What would a dish that captures @Sandton Hotel’s essence look like? Yoshan was ready with an answer: “It would be luxurious but down-to-earth, just like the hotel. I’d use top-notch local ingredients – think sorghum, Karoo lamb, and fresh line fish. I’d cook it using a mix of sous-vide techniques and open-flame grilling. The result? A dish that’s both elegant and vibrant.”
Balancing Tradition and Innovation
In terms of his kitchen philosophy, Yoshan loves to balance old and new. “It’s all about respecting classic techniques while being open to innovation. At @Sandton Hotel, I’ll make sure the menu reflects this by blending timeless recipes with modern twists.”
Food Trends to Watch
Yoshan has a keen eye on the future of food. “Plant-based cuisine, sustainability, and immersive dining experiences are definitely the trends to watch. I’ll be incorporating these into the hotel’s offerings with plant-based options, sustainable sourcing, and creating interactive dining experiences that surprise and delight guests.”
A Dish to Remember
We asked about a dish that’s left a lasting mark on him. “It has to be the multi-course tasting menu I created for a high-profile event. It taught me a lot about pushing boundaries, and I’m excited to bring that level of creativity and impact to the @Sandton Hotel menu.”
Sometimes, inspiration comes from the most unexpected places.
Creativity in the Kitchen
Staying inspired in a busy kitchen is no small feat, but Yoshan knows how to keep things fresh. “Sometimes, inspiration comes from the most unexpected places. I once stumbled upon unique ingredients at a local farmer’s market, and it sparked new ideas. Staying curious and experimenting keeps the creativity alive.”
Art Meets Food
We couldn’t resist asking about dream collaborations, and Yoshan’s idea was intriguing. “I’d love to work with a visual artist to create an experience where food and art collide. Imagine interactive plates paired with immersive art installations – it would take dining to a whole new level.”
Sustainability at the Core
Sustainability is close to Yoshan’s heart. “At @Sandton Hotel, I’m focusing on local sourcing, cutting down on waste, and using eco-friendly packaging. In luxury dining, sustainability isn’t just important – it’s essential. It shows you can deliver high quality while caring for the environment.”
The Power of Ingredients
If Yoshan had to choose just five ingredients to work with, what would they be? “Tomatoes, garlic, olive oil, herbs, and seafood. With these, I could create so many flavourful dishes, from seafood pasta to rich soups. They’re versatile and pack a punch.”
South African Culinary Legacy
We asked how he plans to honour South African ingredients. “I want to showcase unique ingredients like rooibos, biltong, and indigenous herbs in a modern way. By integrating them into contemporary dishes, we can celebrate their rich flavours while making them appeal to today’s palates.”
Dream Dinner Guests
To wrap things up, we asked Yoshan who he’d invite to a dream dinner party. His answer? “Nelson Mandela, Leonardo da Vinci, and Tupac Shakur. I’d cook a menu that draws inspiration from their lives, blending cultural influences with historic significance.”
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