CHEF’S PROFILE

Sibusiso Nhleko – as a chef ‘you never stop learning’.

Sibusiso ‘Sbu’ Nhleko, 35, head chef at Hilton Garden Inn Umhlanga Arch has always had a passion for food, and still enjoys experimenting with different ingredients and flavours.

“I was born and raised in KwazuluNatal. I grew up in Empangeni on the north coast. We moved to Durban in 2001, where I completed my high school education at Northwood Boys High School in Durban North in 2004.

“After completing high school, I attended a cooking school in Hillcrest. Back then it was called the The Chantecler Hotel School of Food and Wine. This was where I got the opportunity to grow and nurture my skills and my passion for cooking. It was the best experience of my life.

I always had a love and passion for cooking. Growing up, I would watch my mother cook and thought it would be exciting and amazing that you could make food as delicious as you wanted it to be. I enjoyed the idea of exprimenting with different ingredients and flavours. My biggest role model and motivater was Jamie Oliver. I would watch his cooking shows. Back then he was called the Naked Chef and I never missed any of his shows. I still enjoy watching him, I just love his cooking. If you would love to know what kind of food I love cooking, watch Jamie Oliver.”

Sibusiso, added: “After completing my culinary education in 2005, my principal chef Jugeen Demke placed me at Beverly Hills in Umhlanga Durban. I worked under chef Jared Van Staden as a commis chef. Over the years I’ve honed my culinary skills while working myself up the ranks.”

“It has been a good seventeen years for me in the industry. When I began as commis chef it did not take me long to move to chef de pate. I then moved to the Drakensberg where I held the position of chef de pate for two years. This was where I polished my gourmet cooking skills. My next position was sous chef at a boutique hotel in Durban called Saint James on Venice. I worked with the opening team of this beautiful hotel. Here, I really had the opportunity to upskill my fine dining skills. As I matured, I made sure that my age aligned with my

career levels and I began moving into more senior positions. Executive sous chef was my next step and boy, was I in for big exposure. In this position I started to understand admin, costs, orders etc. and for the next five to six years I was being promoted to even more senior positions, holding the head and executive chef positions in various properties over six years.

“Before joining Hilton Garden Inn Umhlanga Arch, I was with Hilton Durban. There I was head chef of the Big Easy by Ernie Els fine dining restaurant where I began as sous chef when the restaurant opened. In 2015, I became head chef. Two years later, Covid-19 hit us and we had to close our doors. That is when Hilton Garden Inn Umhlanga Arch opened.”

He has had one goal ever since he became a chef and, seventeen years later, he still has that dream of owning his own restaurant/outlet/food truck/franchise. “If I had enough capital for this, I would be flying high.”

As head chef at the Hilton Garden Inn Umhlanga Arch, Sibusiso said, “As we are in the prime area of Umhlanga, we need to continuously keep up with local trends and quality of food. The maintaining of a good reputation is key for us.“ Many of the Hilton Durban – now closed – clientele support us and want the Hilton experience which they have been accustomed to.” In terms of trends, Sibusiso said: “We have seen that people are going for anything that is good value, big portions and good tasting food. People are not in for fine dining as before. People are just going out for a good time now, good food and drinks, as some were confined to indoors during the lockdown. People just want to make the most out of every moment they get.”

From a global and local perspective, he said: “In my opinion what really matters in the current times we are living in is that people need to feel safe with what they consume. Corona-virus has drawn attention to food safety issues like never before, making many think twice about the hygiene and sanitation procedures involved in processing, transporting and preparing their food. Particularly around the start of the pandemic, there was high consumer concern about limiting virus transmission through food handling and packaging. During this time, consumer tensions were caused by a prevalence of misinformation causing overcautious behaviour and there was a high level of information-sharing and informationseeking content.”

He said that the pandemic has certainly brought many challenges. “I think for now people are not as confident as they were before when it comes to travelling to other countries or provinces, as we are still not sure how to work around this pandemic.”

Sibusiso is married to Lungi and they have one daughter.

For leisure he enjoys jogging and listening to classic music.

“With a busy work life, I hardly enjoy any hobbies, but I try to spend some time with my family.”

His advice for newcomers wanting to be an executive chef is: “All I can say is that it is not as glamourous as it looks or sounds. It is hard work and tears; you just need to put your head down and never lose focus because it is a hot seat – I would not lie.

“It is a very hectic and overwhelming position but it is the best experience, as you never stop learning – this is what keeps me going. I really love challenges and, as head chef, I need to worry about everyone’s food needs.

“Lastly, being a head chef teaches you discipline, control, critical thinking, unplanned and spontaneous decision making,” Sibusiso concluded.

What is your signature dish?

This season we are launching the de-bonded pork shank on the menu, which is served with bacon and cabbage mash and a smoky BBQ sauce, which I have a good feeling about it. We slow-roast it in chicken stock – and add some fragrant flavours, red wine, star anise, ginger, garlic and some soy sauce – for three hours in the oven. The bone just falls off. The cooking stock becomes reduced and is then added to the inhouse BBQ sauce. It should be paired with the Warwick First Lady.

What trends are emerging in the conference industry regarding food?

I think that for now we must be very proactive in establishing proper Covid-19 guidelines, ensuring that all food is individually wrapped, all food to be covered, and the type of food must not be high danger zone food items.

What has remained constant in this industry?

The care and the warm hospitality that we give our patrons.

What is your favourite beverage?

A beefeater with tonic.

What is your favourite food?

Beef Wellington with bacon duxel.

What is your pet hate?

People who pretend to like you but want the worst for you.

What is your great love?

Long road trips.

Are you adventurous?

I have attempted hiking, abseiling, ocean diving, fishing, riding roller coasters.