CHEF’S PROFILE

Georgina Hill says — “you can taste the love in the food”

Upon meeting Wild Coast Sun’s executive chef, Georgina Hill, 42, one immediately gets the impression that she rules her kitchen brigade with a firm hand while inviting a sense of collaboration.

“You can’t achieve anything alone – I need my team beside me,” she said of the five senior chefs and thirty commis chefs with whom she manages five outlets at the resort – Chico’s, Calypso, Country Club, Salon Privé, and banqueting.

Georgina started at Wild Coast Sun last year, after more than 10 years as executive chef at fellow Sun International property, Golden Valley, in Worcester.

“I did 20,000 steps on my first day at Wild Coast Sun — this property is just huge, but it is absolutely beautiful. If you’re stressed, you step outside and take in the ocean. It’s a different world,” Georgina enthused about her work location on the border of the Eastern Cape and KwaZulu-Natal.

Her first experience as a chef was at the Ranch Hotel. “I worked during the breakfast run and assisted banqueting, as seasonal staff, for work experience. I was still in school and wanted to make extra money.”

Georgina had a love of food since she first drove along gravel roads on her quad bike at 4am, aged 15, to her weekend job at a Polokwane hotel. “I had expensive taste, so my parents told me to get a job. I started working in the kitchen and soon realised how much fun it was. I never saw myself working in an office.”

Georgina has been in the industry for 25 years. “After The Ranch, I worked as a waitress at Golden Grill Restaurant. I really enjoyed the hustle of a busy food and beverage establishment. After school, I decided I wanted to work in the hospitality industry, so applied to Spier — but was then given an opportunity to work overseas.”

Georgina accepted an offer to work in hospitality on the Isle of Man and later completed a diploma in gourmet cooking and catering while working at a pub. Georgina and her husband, Jackie relocated back to South Africa after the birth of their first child. “Jackie was working in hospitality, but he switched to real estate, which gives him more time at home with our three kids, while I work late nights and weekends.”

They celebrated their 22nd wedding anniversary this month. We have three children: Morgan,16; Madison, 13, and Mille Jane, five.

Her goal for the next five years is: “to push local talent — help upskill the future generation of chefs.”

A practicing vegetarian, Georgina is fully on-board with vegan and gluten-free dietary requirements, although she says she has tried all types of meat and is perfectly comfortable cooking everything from a slow braised lamb shank to a mutton curry. “It is challenging to cook with ingredients you don’t eat, because how can you cook it if you don’t know what it’s supposed to taste like — so I try everything at least once.”

Diners can expect to see more vegetarian, gluten-free, and vegan dishes popping up on the resort’s buffet and menus — although Wild Coast Sun is frequented by many regulars who also love their curries and meat. “We have been refining the menus slowly and changing things up. Many of the chefs have been here a long time, so I am focused on upskilling the team. We try to use what is locally produced so that ingredients don’t have to be brought in from Johannesburg.”

Golfers have been enjoying a refresh at the Country Club, with the introduction of salads for lighter fare, a mutton burger, and solid meals like Gatsby’s, and bunny chows to cure hunger pangs after 18-holes of golf. “Bacon-and-egg rolls remain a popular staple, so these have been kept, but we improved the plating — because we eat with our eyes first.”

Georgina said: “The guest experience is so important – and you get to meet so many different people and learn from them – everybody does things differently and it’s a great way to experience life — food brings people together.”

The Wild Coast Sun is a popular conferencing destination. Georgina said: “Planning is vital and knowing your guests’ expectations and needs. But be flexible, events run late, and we need to accommodate that.”

If she’s cooking for her family, Georgina makes a crock pot lasagne, and for guests, vegan French toast which she said: “tastes amazing and you don’t even realise that it contains no eggs.” Airfryer enthusiasts will be relieved to hear that one of her favourite kitchen gadgets at home is this ubiquitous machine, and at work, she values proper knives.

Georgina said: “People in this industry work crazy hours and almost certainly weekends, holidays, and nights, and therefore many people get put off, so emerging talent is a challenge. Another challenge is that the cost of living is limiting people’s budgets to go out and have fun.”

For leisure Georgina enjoys spending time with her family. “Family is very important to me. I love baking, and a good old braai. Vegetable gardening — learning new skills.”

Georgina said: “As a chef, you are never too old to learn – so keep trying new things – sometimes they flop, but almost everything can be rescued. Make sure you have fun cooking because you can taste the love in the food.”

Georgina said: “People skills are very important. Once you have moved up the ranks to executive chef, you don’t spend as much time cooking, so you need to be able to manage your team to get the work done.”

“You spend a lot of time with your work colleagues in this industry — be kind, be consistent, and have fun,” Georgina concluded.

What is your signature dish?

This has changed so much over the years – but I love vegetarian food – and particularly coconut-infused curries – so my chickpea and butternut curry is probably that, at the moment. It’s a flavour-packed and versatile dish that can be dressed up or down, to suit your crowd. The most suitable wine to go with it is a Riesling (more specifically Nitida Riesling or Durbanville) .

What trends are emerging in the conference industry regarding food?

A big trend is towards healthy eating. Also, a lot more attention is on whole foods, gluten-free, vegan/plant-based foods.

What has remained constant in this industry?

People like to eat.

What is your favourite beverage?

Coffee is a staple in my beverage collection. I am also a big fan of water, and herbal teas. I love red wine.

What is your favourite food?

Anything vegetarian — but I love Italian food.

What is your pet hate?

Adversity to learning – there is so much out there, and people get stuck in their comfort zone – don’t judge something until you have tried it first.

What is your great love?

Sitting around the dinner table with family and friends.

Are you adventurous?

I used to be — I have been bungee jumping and gone on a hot air balloon ride, and I loved travelling when I was younger. But now everything is more family-orientated.