Chef’s Profile

Darshan Chetty – keeping it simple but delicious

Inspired by South African favourites, Darshan Chetty, 33, executive chef of the recently opened Radisson Hotel and Convention Centre, Johannesburg, O.R. Tambo, has a strong background in both fine dining and conference catering.

“I started cooking and playing in the kitchen at a very young age; it always fascinated me.”

The new hotel is the ideal venue for business conferences, private functions, and weddings. Spacious and flexible, it has the capacity for up to 1,260 guests in the main hall as well as six breakaway rooms, various smaller conference venues, translation booths, lounges, board rooms, and a restaurant.

Darshan was born in Phoenix, Durban. After school he attended the International Hotel School in Westville where he obtained a Diploma in Professional Cookery. His career as a chef started at The Royal Hotel in Durban. “After graduating I went onto consulting and cooking privately. I competed in competitions during training and after graduating,” he said.

In August of 2009 he joined The Oyster Box Hotel team, for the relaunch of the revamped establishment. “Over the past years I have trained and worked under some of the great culinary maestros, namely Veteran Luke Nair and Shaun Munro. He has worked and trained at the following establishments: The Royal Hotel, 1 on 1 Gateway Conference and Events Centre, Golden Horse Casino, The Dish Restaurant @ the Royal Palm Hotel (part of the opening team).

Darshan said: “If all goes well; my goal is to have my own restaurant and/or catering business in a couple of years from now. In the meantime, I’m taking life as it comes, one step at a time. I’m loving my exciting new position with an incredible international hotel brand.”

“There are challenges in this position, which makes it interesting as well, and the fact that you can learn something new every day, regardless of being an executive chef or not, is a big plus. It is a huge honour to be a part of the Radisson brand and leading the culinary side of things.”

In terms of food trends, he said: “There is a big move away from fine dining. Buffets have become more interactive with simplicity. There is more individuality to the buffet with platters, induction cooking and hot trays rather than old school - big amounts in bowls and chafers. There is a definite move to healthier food choices. A mixture of old and new school broken down with a few twists here and there, simple yet sumptuous and tasteful food is now the order of the day.”

He added, on global trends: “Keeping it simple but delicious - not going over the top but rather focusing on taste and, of course, fancy cocktails!”

To assist organisers, he said: “Be timeous, know the needs of your client, and remember that a venue has to give you good food and service, because that’s what clients want!”

Darshan is engaged and enjoys spending time with family and friends. He also enjoys trying different cuisines and exploring what our great country has to offer. Another interest is gardening.

His secret to success has been hard work, long hours, determination, and to always have it in your mind that no matter what the challenge is, it will work out.

Darshan’s advice to newcomers is: “Keep it simple, don’t compromise standard service and quality and always try and give 110 per cent.”

What is your signature dish?

Grilled mango masala kingklip served on creamy mushroom and saffron linguine. Marinate medallions of fish in turmeric, chaat masala, kashmiri chilli and fresh mango juice overnight. Then grill on a hot pan. For the sauce: sauté onions and mushrooms and flambé; add double cream and saffron and add to al dente linguine (until coated with sauce), and place on plate, fish on top. Serve with a good late harvest wine.

What food trends are emerging in the conference industry?

More health conscious, bite-size and finger food.

What has remained constant in this industry?

People’s expectations for good food and service.

What is your favourite beverage?

Good whisky with ice and a splash of water.

What is your favourite food?

Indian cuisine.

What is your pet hate?

I really hate lack of communication or miscommunication.

What is your great love?

My great love is food, outdoor cooking and especially on the fire.

Are you adventurous?

Not that adventurous, I am a simple but happy person. If there’s food around, I am content!