You’ve recently been named Culinary Rising Star at the Luxe Restaurant Awards. What are some of the goals you’ve set for yourself and what can we expect to see from you as a rising star?
My short-term personal goal is to strive for greatness with Zioux; to get recognition and win Chef of the Year, and strategically using that to put Zioux on a pedestal that I foresee fit for it. Exciting times ahead!
As a rising star, I want to make way for the young chefs. The aim is to inspire them to never be shy of their talent, to never ever think they know enough and to never stop learning.
To this very day, I still look forward to learning something new in the kitchen — it still excites me. I want to be a support structure for all the chefs that come after me.
What is your favourite dish on the Zioux menu?
Our porcini taco.
What’s your go-to dish to cook for friends or family?
I love a good braai.
And the most memorable meal you’ve ever enjoyed?
An octopus and potato dish I had a restaurant at the Ritz Carlton Hotel in Naples.