CHEF’S PROFILE

Andriano Uys – “Always stay hands on with your food”.

Andriano Uys, head chef, Protea Hotel by Marriott® Johannesburg Balalaika Sandton, was born and raised in Nelson Mandela Bay.

Andriano has been actively working in the hospitality industry for the past 21 years. “I began at the age of 15 at STAR caterers, Nosh, Madison – first as a commis chef and working my way up to sous chef. From there I continued working at various caterers and restaurants, holding various positions ranging from back of house to front of house.”

Andriano said: “I knew from an early age that I had a big love for cooking and for entertaining people.”

“Growing up at the coast, fishing became a keen interest in my life and this is how I was introduced to cooking. My father always loved cooking outside on the open fire and we would often cook what we caught. I soon realised that what brought joy to my life is seeing people enjoying good food.”

After completing school, Andriano studied hospitality and catering. He completed his N6 in 2005. “I have always had a passion for the restaurant industry, from fine dining, steak houses, seafood restaurants and caterers. Over the years, I have had the opportunity to work with great chefs and business owners and have learnt the back and front of house.”

“I will never know everything when it comes to our industry. Our knowledge is what sets us apart and every day is an opportunity to learn. There are so many ways to prepare dishes, but the ones made with love and passion will always stand out.

“I enjoy cooking with fresh ingredients and believe that every ingredient you use has its own unique flavour which should be respected. My favourite dishes to make are those prepared outside, on open flames. From whole fish and slow cooking steaks to smoking,” he said.

Before joining Balalaika, he was the executive chef/manager at Lago Puccini Café & Lounge in Boksburg for seven years.

His goal is to see the Bull Run become the number one steak house in less than five years. “Currently we are working on a new Bull Run menu which will be launched in July. We are changing much, from the way we age our meat to the way in which we cut and prepare it. All our meat goes through a 28 day ageing process and is cut onsite by our blockman. We are hoping to bring with it a fresh new look and feel. Local produce is always better.”

Andriano said that he loves what he does as it gives him the freedom to experiment with ingredients, techniques, and dishes.

In terms of trends, he said: “Clients are becoming more conscious of what they eat. Obviously, the health trend has boomed over the years and even more now with the Covid-19 pandemic.”

He added: “Covid-19 has seen so many good establishments closing. So many professionals suddenly without work.”

From a global trends perspective, he said: “Keto diet is coming up frequently, wagyu beef is another one, and slowly but surely, vegan meat.”

Andriano is married to Joshna SahadeoUys. “I have been married for four years to my beautiful wife. We have been together for 10 years. He has three children Akeel, 17; Sheyur, two, and Jhiyana, five months old.

For leisure, he enjoys spending time with family. He also enjoys short getaways and preparing special dishes outside, on the fire. “My favourite meal to prepare for my family is whole fish with prawns.”

“Having a teenager and two babies, there is no time for hobbies. However, I am fortunate enough to have my hobby as my career.”

Andriano’s advice for those wanting to become an executive chef, is: “Don’t get lost in the admin work of this position. Always stay hands-on with your food and the quality that your team produces, as the dish that you create sets you apart from any other hotel, restaurant, or caterer.”

What is your signature dish?

My current signature dish is prawn and salmon cakes infused with garlic, coriander, mint and lemon. I created this dish for my wife, as this is one of her favourites. It’s normally paired with a sauvignon blanc.

What trends are emerging in the conference industry regarding food?

While we are fortunate enough to still host conferences at the hotel, the one thing that has changed is how we display our food. No more platters to share. We build each snack break into individual plates for each guest to enjoy without having a fear of sharing serving tongs and spoons. Limiting the touching of plates and using gloves to plate food after plates having been sanitised. For PCOs – be bold and simple with the flavours and offering, and know your client.

What has remained constant in this industry?

Consumers love good food and value for money. Coming up with new ideas for the industry. All chefs love to challenge one another and create new techniques and dishes.

What is your favourite beverage?

I enjoy a well-aged glass of red wine, preferably a merlot or, alternatively, my espresso.

What is your favourite food?

A little bit of this and a little bit of that. Sharing food, tapas, canapés, etc.

What is your pet hate?

Chefs being inconsistent and taking short cuts.

What is your great love?

Besides my wife and kids… food, food, food.

Are you adventurous?

Yes, growing up I had a big love for adventure and sports. Ranging from sand boarding, body boarding and rollerblading. The most adventurous thing I have done must be the Bloukrans bungee jump.

Always stay hands-on with your food and the quality that your team produces, as the dish that you create sets you apart from any other hotel, restaurant, or caterer.