The most important ingredient is respect

Chef Hector Mnyayiza has taken the helm of the kitchens as executive chef at The Maslow Sandton. It is a position he has had his heart set on since he joined the hotel two years ago. Thrilled about his promotion, Hector is already working on a new menu for the hotel’s Lacuna Bistro and is creating a new business lunch concept.

"In the heart of Sandton, Gauteng’s financial and shopping district, Lacuna Bistro is within close proximity to the Gautrain and guests have free Wi-Fi and secure parking, making it an ideal location for offsite business and networking lunches. We want to harness this.

“I am also looking to create familystyled experiences on weekends, such as a buffet lunch overlooking our tranquil oasis gardens. I am excited about being able to come up with new dishes and work with a great team of people. I have one of the best teams that any chef could ever wish for,” said Hector enthusiastically. Hector joined Sun International in 2001 as an executive sous chef. Since then, he has worked at some of the groups’ most exciting hotels and resorts including Sibaya Casino and Entertainment Kingdom in KwaZulu- Natal and Windmill in Bloemfontein.

Rugby was his first love, and he dreamed of playing for the Sharks and the Springboks one day. He was awarded a rugby scholarship at Kearsney College in KwaZulu- Natal. However, after matriculating from school he found himself at a crossroads and had to make a choice between rugby and his other passion, cooking.

Hector recalls, “My mother taught me how to cook. At the age of 10, I was already cooking family dinners and Christmas lunches. It was during high school that I realised that I could make it a career. During the holidays, I worked at a golf course as a part-time cook. I still remember the words from the chef, ‘if you don’t have the passion for being a chef, then don’t come into my kitchen’. I knew back then that I did have passion and I wanted to be there.”

Under the guidance of Russell Stevens, who gave him the opportunity to study at the International Hotel School, he committed to studying towards a qualification in hospitality. He did his in-service training at the famous Royal Hotel in Durban.

“I was trained by some of the best chefs in the business. If I could mention one, it would be Chef Luke Nair, who has been a mentor to me from the first day that I walked into the busy kitchen as a first year student who knew absolutely nothing. Tough as he is, Chef Luke has been a great inspiration to me throughout my career. When I arrived at The Maslow, I was also privileged to work with Chef Justin Maharaj,” Hector said.

He lists competing in the Chaine des Rotisseurs in 2008 and winning a medal as one of the highlights of his career. He was also among the cream of KwaZulu- Natal’s culinary crop chosen to compete in the Durban Regional Finals of the hotly-contested Unilever Chef of the Year Competition in 2014. Another highlight was being appointed as executive chef at Sun International’s Windmill Casino in Bloemfontein. “That is where I learned the tremendous responsibility that comes with the role,” he said.

It has been a long but exciting and rewarding road to get to where he is today. “The long hours and the amount of time you spend away from your family and missing family gatherings can be tough at times. I miss being around for my son. It is only with perseverance and dedication that one will succeed in this industry. You have to be prepared to sacrifice weekends and family time which will pay off in the long term,” he said, adding that he finds it rewarding to be able to give back to the industry by mentoring young chefs.

To those keen to pursue a career in the culinary field, he has this advice: “Make sure that this is what you want to do. Once you find an in, work hard, focus and learn as much as you can from all the chefs around you. The most important ingredient is respect. Remember to stay humble.”

What is your signature dish? Chicken and prawn curry. This may seem as though it’s a simple dish, but it is a curry that was passed down to me by my mentor, and it’s a dish I hold very close to my heart. A curry that consists of coconut cream, ginger and marinated chicken and prawn in a masala that is hot and medium. I would pair it with a chilled Chardonnay.

What trends are emerging in the conference industry in regards to food? This is an area of our business that is becoming popular with our clients wanting healthier options. So it would be cocktail type of menus, lighter meals so that they keep awake during their conferences. Meals such as tacos, tapas style and live stations.

What global food and beverage trends should we look out for in 2020? With gin taking over as a preferred drink, I am also seeing baristas coming up with creative hot beverages infusing flavours. On the food side, a lot of work has been done to cater for vegans. We are seeing more gluten-free requirements. This has made chefs think out of the box. Lastly, another trend is the farm to table concept.

What has remained constant in this industry? The standard breakfast. Even though we have improved some of them, the content still stays the same. Another constant – chefs work long hours in the kitchen.

What is your favourite beverage? I enjoy a glass of gin and tonic now and again, but what comes first in my heart is a tall glass of dry lemonade.

What is your favourite food? My Mothers cooking, she is no chef but whatever she makes turns to magic. I have some fond memories as a youngster growing up. But if I had to choose my favourite it will have to be my mom’s chicken stew and steamed bread.

What is your pet hate? Wasting expensive produce.

What is your great love? The culinary industry as a whole – the art of food. I also enjoy mentoring young chefs. Lastly, seeing the satisfaction on my clients faces.