CHEF’S PROFILE

Keegan Maistry strives for service excellence

Ambitious Keegan Maistry, 34, executive chef at the new four-star Courtyard Hotel Waterfall City, strives for service excellence. Keegan has extensive experience in luxury hotels in South Africa and the United States.

“I am a professional chef specialising in fusion cuisine and contemporary fine dining with latest trends. I have worked for two celebrity chefs abroad and in South Africa. I am passionate and have a very high standard and respect for food and my kitchen adapting to almost any style of cuisine,” he said.

Keegan added: “I love food and it’s a big part of Indian culture, bringing family and friends together. Growing up, assisting my mum in the kitchen, exploring different spices and flavours gained my interested in the world of cooking. It’s also in my genes as my grandfather was a chef. I decided that because I love it so much, I envisioned myself doing this every day.”

On the new four-star Courtyard Hotel Waterfall City opening, he said: “Opening a new hotel is an amazing experience; it has its challenges, especially in times like these, but it is an opportunity to make your mark, employ a good, balanced team, create different food and beverages as well as conferencing and accommodation packages for all guests, and witness the hotel transform.”

Keegan was born in Durban, went to Lenarea Secondary School in Phoenix and studied towards a twoyear Diploma in Professional Cookery at the ICESA Hotel School in central Durban, graduating in 2006.

His career commenced at the Southern Sun Elangeni Hotel in Durban.

“In my 14 years in the hospitality industry, I have worked for some of the most prestigious five-star hotels and resorts in South Africa and internationally. My career commenced as a commis chef at the Southern Sun Elangeni Hotel on Durban’s famous Golden Mile stretch of beachfront and I moved on in 2010 to the Oyster Box Hotel in Umhlanga as a chef de partie working alongside the legends, chef Luke Nair and chef Kevin Joseph.”

“I then accepted my next challenge of working abroad, and headed for the USA, working in some of the biggest and busiest resorts, namely Hunters Run Golf

Estate in Florida, Fishers Island Private Club and the Glen Oaks Club in New York. I was privileged to work with a number of well-known chefs in Florida namely, Armando Rodriguez and celebrity chefs Nils Noren in New York and Liam Tomlin in South Africa,” he said.

Keegan added: “When I returned to South Africa, I accepted the position of sous chef at the Sabi Sands’ Boulders and Ebony Luxury Lodge and Safari, before taking up the position of executive sous chef at two of the biggest five-star establishments in Johannesburg, managing multiple kitchens, namely Radisson Blu Sandton and Sandton Sun.”

“In 2021, I joined the opening team of the new flagship hotel for the City Lodge Hotel Group, the four-star Courtyard Hotel Waterfall City. This is my first executive chef position and I oversee the hotel’s two restaurants – the Protea and the Highline – and all conferencing and banqueting for three event areas – Skyrocket, Sugarbush and Mountain Rose – catering for 40 people each or a combined 120 people, as well as the Pincushion boardroom, Club Lounge, co-working spaces, pool deck and room service.”

Keegan is passionate about what he does; he said: “At the front of house, I love meeting different people daily and engaging with clients to discuss their vision for their event. In the engine room aka the kitchen, it’s all about planning, developing and executing the food and beverage offering down to every single detail. In the office, my responsibilities include menu engineering, food costing, stock costs and quality control, managing and motivating the team, looking out for the latest trends and keeping the operation running like a well-oiled machine. These three roles of an executive chef are key to a successful hotel and kitchen.”

Keegan’s goal for the next five years is to continue learning and developing himself. “Working in a hotel group, my priorities are to continuously improve the offering and guest service and broaden the guest’s palate. I hope to share my style, technique and taste with the entire hotel group, helping to set standards that will meet all guests’ expectations both young and old,” he said.

In terms of food and beverage trends, Keegan said: “Guests’ expectations and palates have advanced over the years. With food and beverage offerings, we have to keep up with trends, flavours, dietary requirements and eating habits. Once we understand the guest’s needs, adapting to trends and keeping things fresh and spiced up is much easier.”

From a global perspective, he said: “Trends include the focus on a healthier diet; have an abundance of nutrition which is being introduced; interest in immune-boosting foods; and a new trend of interactive dining, giving guests more than just a culinary experience.”

Regarding conferencing food, Keegan suggests conference organisers keep it fresh, healthy, simple and exciting. “Clients’ conferencing, whether for the day or the week, can be exhausting and they look forward to refreshment breaks, so it has to be quick, easy to eat and something that they really enjoy, while still giving them the necessary nutrients required to push through the rest of the day.”

Apart from the pandemic, on the topic of challenges facing the sector, he said: “It is up to professionals such as us to educate schools and tertiary institutions about the importance of mentally preparing individuals before they enter the industry.”

For leisure Keegan enjoys watching the Premier League. “I am a huge Tottenham Hotspur Football Club fan, so weekends are Premier League time — it’s me, the television and a braai or home-cooked meal.”

He also enjoys playing action cricket, visiting new restaurants and spending time with industry friends.

His advice for those aspiring to become an executive chef is: “If you are pursuing a cheffing career, passion and patience is key. Climb up the ranks correctly to understand each position — I strongly suggest a minimum of two years in each position and to work in every sector of kitchen hospitality to find your balance, whether it is in restaurants, hotels or catering services.”

What is your signature dish?

Succulent lamb loin chops on a bed of sweet vegetable chutney and brown onion purée. It pairs well with a good glass of merlot or lager of your choice.

What trends are emerging in the conference industry?

Individual portions served on small plates due to the pandemic; and energiser sessions with health bars, health shots and ‘brain food’ containing omega three, turmeric, blueberries and pumpkin seeds.

What has remained constant in this industry?

Not a lot, to be honest, due to the pandemic — it’s called the new normal, but it has been a challenge for all industry individuals to adapt to all the necessary protocols and rules. One thing that hasn’t changed is that we all strive for service excellence and providing guests with the most memorable stay and experience.

What is your favourite beverage?

I enjoy a beer after a long day or a Coke with my meals, and a mojito on a really sweltering day.

What is your favourite food?

I enjoy the simple food I grew up eating in Phoenix: dry fish chutney, braised sheep head curry and most of all, my mum’s lamb chops, chutney and rice… yum!

What is your pet hate?

Tardiness…and Manchester United Football Club!

What is your great love?

Tottenham Hotspur Football Club... COYS— or, come on you Spurs!

Are you adventurous?

I have eaten all types of food including mopani worms and a delicious Provençal frog casserole and attempting those crazy rides at Universal in the USA.