CHEF’S PROFILE

Chef Lindsay returns to The Table Bay to shake up the kitchens

The Table Bay’s new executive chef is approaching three decades in the hospitality industry and is still passionate about creating delicious cuisine for guests.

Cape Town-born Lindsay Venn began cooking as a child, when he took sympathy on his mother’s long workdays and decided to help out in the kitchen. “The rest is a journey I’m still on, and enjoying,” said the 49-year-old chef and father of two boys.

He returns to Cape Town’s best address after a hiatus of 13 years – having departed as executive sous chef – and brings with him his wealth of experience from cooking around the world, which includes countries such as Japan and France, and at various hotels including Sun International’s The Palace of the Lost City at Sun City.

“It’s good to be back at The Table Bay and to be part of the new era, rebuilding the hospitality industry after the pandemic. Not everyone is able to say they survived a pandemic and went back to doing what they love the most,” Lindsay said. “We are planning new menus and bringing sexy back to The Table Bay hotel.”

After completing school in Mitchells Plain, he attended the Western Cape Training College for pastry and Western College for Chefs.

“I began my career at a well-known, fastpaced restaurant in Claremont called Scoozi. Here, I had a baptism of fire, working with French and German chefs that taught me early on about kitchen discipline.”

Today, his signature dish is a grilled beef Rossini, served with exotic mushrooms, truffled fat fries, bearnaise and jus. “For a perfect wine pairing, I’d suggest a glass of Meerlust Rubicon 2018.”

Diners today are leaning towards less complicated meals, Lindsay said. “People are more health conscious and penny-wise. The vegan army is growing and needs new, innovative dishes and not the boring vegetarian pasta of yesteryear. Going back to basics with some classics has made a return, with some twists as new health concepts are integrated.”

With an ever-widening range of no-and-low alcohol options abounding, cocktails remain trendy but also in reach of those looking to live a healthy lifestyle.

“When it comes to conferencing, which we do a lot of at The Table Bay, food is easy to eat, fun, light, healthy and quick. The stiff collar and tie environment has changed to open collar, with the food, look and feel, in line with more of this style.”

Lindsay aims to develop the next generation of chefs — a challenge with a gap in skills. “I love seeing the spark and excitement in chefs’ eyes when they learn something new and just want to do it every day till they have mastered it.” He advised young, up-and-coming chefs to show commitment and discipline while having fun. “Don’t be scared to ask for advice. When you are wrong, own up to it, apologise and move on. Be humble, nurture, share ideas, be kind, but stand your ground on consistency.”

When he is off duty, Lindsay enjoys watching movies, reading, taking long walks on the beach, swimming in the ocean, along with great company and a meal. “As long as someone who enjoys making good food is at the helm, I’m eating.”

What is your favourite signature dish?

Grilled buttered ribeye, duck crisp Pont Neuf potatoes, porcini mushrooms and port jus, served with a Meerlust Rubicon 2017.

What food trends are emerging in the conference industry?

Conference food is mellowing out to harvest tables with lots of healthy salad options and small, individual portions so that guests can taste all of the flavours and come back for seconds. It is not as stiff as before, with lots of live action food stations for conference breaks. However, it has to be good theatre for it to work.

What global trends are there in the food and beverage industry at the moment?

Pan-African flat breads with retro-dynamic flavours and vegan molecular street food.

What has remained constant in this industry?

A good Caesar salad.

What is your favourite beverage?

A Mojito.

What is your favourite food?

Lamb curry with naan and all the trimmings.

What is your pet hate?

Chefs with blunt knives and no passion. And dirty kitchens.

What is your great love?

Sandi.

Are you adventurous?

Yes, I am. Patting a shark as he came past our underwater cage and showing him my teeth.