Chef Percy Leso – finds cooking rewarding

Percy Leso, 31, sous chef, Seven Villa Hotel & Spa, has been in the industry for 12 years. Percy first set out in the industry wanting to be a hotel manager “…but then I went into the kitchen and found this was truly where my passion was!”

It all started in my mom’s kitchen, where I used to create my own recipes. However, I lost interest in cooking, as I did not know much about food.”

His interest in food was rekindled in 2011, when he studied hotel management at the University of Johannesburg. “The course included training in the kitchen, and I rediscovered my love for cooking.”

Percy was born in a small village named Makgabetlwane, in the North West. He matriculated in 2010.

“Being a sous chef at Seven Villa Hotel & Spa is rewarding, as I get to create menus and enjoy seeing my hard work on a plate and, more importantly, the smiles on the faces of guests when they taste my food.”

Seven Villa Hotel & Spa has a popular night spa package and Percy gets to assist with menus for these evenings.

Percy’s goal for the next five years is to run his own cooking school where he can train people and share his skills and knowledge. He added: “Yes, I would also like to become an executive chef, but these days, executive chefs spend more time doing paperwork and less time cooking in the kitchen.”

Looking at food trends, Percy said: “People are prepared to pay for fine dining. Healthy meals and good presentation are key. There is a high probability that a picture of the meal will end up on social media, as there is an increase of food influencers, that are constantly reviewing meals.”

“The biggest global trend at the moment is the emphasis on sustainable packaging and ingredients,” he added.

Percy’s advice to PCOs organising an event is: “I would suggest they consider a healthy menu, as it is advised that they stay away from fried or fatty foods. This also means looking at healthier snacks for tea breaks.”

When asked about challenges, he said: “Keeping costs down so that guests can enjoy a night out.”

Percy is married to Millicent, and they have two children, Jandre and Mikayla. For leisure he enjoys spending time with his family and going out to try new dishes.

His hobbies include gaming and working on cars.

His advice to young chefs is: “Put your head down and push. As my boss always says, ‘keep it simple and make the customer happy’.”

What is your favourite food?

A home-cooked meal and seafood.

What is your signature dish?

My signature dish would be an Oxtail Bourguignonne which I’d pair with a 100% Syrah.

What food trends are emerging in conferencing?

Snacks or meals are presented in sustainable packaging and sustainable ingredients are used. Also, there is a move to healthy, bite-sized snacks during conference breaks. Most conference breaks are quite short and there is not much time to sit and eat.

What has remained constant in this industry?

Food criticism, and the fact that good food leads to a happy customer, who will return.

What is your pet hate?

Miscommunication — when you don’t get the full description of what the client wants.

What is your great love?

Food.

Are you adventurous?

Yes, I enjoy trying new things that I have never experienced before, such as going hiking on Table Mountain.