CHEF’S PROFILE

Home is where the heart is for Wild Coast Sun’s new executive chef

As a young boy watching his mother prepare family meals, Zacharia Maseko could never have imagined that one day he would be appointed executive chef at Sun International’s Wild Coast Sun resort.

Zacharia’s appointment on 1 October 2020 was the culmination of a culinary journey which started as a buffet builder at the same four-star beachside resort 34 years ago.

With opportunities being slim on the ground, the matriculant, who was born in a township near Port Edward, just a few kilometres from Wild Coast Sun and grew up in Mount Frere in the Eastern Cape, was soon hired on a full-time basis.

“I liked cooking as a child but until I arrived at the Wild Coast Sun, I didn’t think I could make a career out of it,” Zacharia said. “I used to cook with my mother, things like steam bread and samp and beans, but culturally, men did not belong in the kitchen.”

He soon turned this idea on its head as his career took shape. “In 1988 I became a kitchen handler as management could see I had a passion for the kitchen.”

In 1994, Sun International sponsored his three-year Catering Management Diploma at the Durban Institute of Technology (now Durban University of Technology).

Since graduating, Zacharia has worked his way around the kitchen, first as demi chef and then as the relief chef, learning the ropes of the entire kitchen and reporting to a sous chef, before becoming one himself. His last role was executive sous chef, a position he held for eight years.

Along with Chico’s (the main restaurant) and Driftwood (the à la carte restaurant), Zacharia is also in charge of food in banqueting, Privé, and the main casino floor as well as the golf club.

Asked if he felt nervous about taking control of a brigade of more than 30 staff, Zacharia said he had held the reins while the previous incumbent was on leave or working at another property. “I have always been fully accountable and I’ve been developed for this position for the past five years. I am ready.”

In the past few years, Zacharia believes there has been an increased focus on sustainability and healthy eating, saying more people are looking for plant-based foods instead of meat and are keen to know more about the source of their meal, such as how it was grown or reared and transported.

“I am passionate about sustainability and seasonality. The freshest, highest quality in-season ingredients elevate dishes from ordinary to world class.” And when it comes to fresh, the kitchens at the Wild Coast Sun are spoiled for choice with an expansive on-site garden that delivers fresh vegetables and herbs right to their chopping blocks. Surplus vegetables are also sent to local soup kitchens which provide meals for about 900 school children.

Zacharia’s favourite meal to cook for himself is a stir fry. “It is an easy dish to make, the ingredients are fresh, and it can be assembled quickly.”

“Lamb chops is one of our guests’ favourite dishes - many of our clients are from the Indian community so they enjoy any lamb dish as well as our curries.

One ingredient which he cannot cook without, is onion. “You need one when you make salad, when you cook your hot food, when you make a sauce. I am not a pastry chef person; I am a hot kitchen chef.”

While his recent promotion is a feather in his cap, Zacharia recalls his proudest moment as being when he was a sous chef, and, along with his team, was called in for a standing ovation after a Valentine’s Day function with several VIP guests.

He is inspired by the Victorian chef Auguste Escoffier, a Frenchman who left a legacy of culinary writings and recipes that are indispensable to modern cooks. “Today, Jamie Olivier is engaging and fascinates me.”

Closer to home, he credits three chefs he has worked with who have had a profound influence on him and have contributed to his growth - Johan Szabo, Gary Hastings and Chris Reedoy. “They loved what they were doing and were passionate about it.”

But despite his global culinary interests, for this Wild Coast local, home is still best. Although he has worked at Sun City, Zacharia said he remains at Wild Coast Sun because the South Coast of KwaZulu-Natal is where his home, his heart and his family are. He has been married to Nelsie for the past 25 years and the couple have four children.

What is your signature dish?

Stuffed rolled lamb loin with Amarula chakalaka, served with a pinot noir.

What trends are emerging in the conference industry with regards to food?

There is a trend towards healthier eating. People are eating more plant-based food and fish, plus we have more requests for vegetarian offerings.

What has remained constant in this industry?

Value for money. Affordability is always a factor. Food should be of a good quality which speaks to the money paid.

What is your favourite beverage?

Rooibos tea, black with very little sugar.

What is your favourite food?

Samp and beans.

What is your pet hate?

Surprises, I really don’t like them. I like to plan and prep.

What is your great love?

People! In the service industry, if you don’t love people you are in the wrong career. You need to understand and love people.

Are you adventurous?

No, I am not adventurous. Bungee jumping is not for me. I like to be calculated, so that I know my moves.