EXECUTIVE CHEF

Executive chef Willie Mcotoyi

Willie Mcotoyi brings a ‘taste from around the world’ to the Boardwalk Hotel.

The Boardwalk Hotel and Casino’s new executive chef, Willie Mcotoyi, was born in iQonce, and always promised himself that he would end his career back in his home province of the Eastern Cape.

“I’ve never worked in the Eastern Cape and I’ve always wanted to bring the skills I have learnt around the world and share them with up-and-coming young chefs,” Willie said, who started work at the Sun International’s Boardwalk Casino, Hotel and International Conference Centre (ICC) in February.

The 49-year-old chef brings his unique style of cooking, infused with “passion, simplicity and thinking” to Gqeberha (formerly Port Elizabeth), where he aims to establish Kipling’s Restaurant inside the four-star hotel as one of the city’s best steakhouses. He is also redesigning the menus at the popular buffet and ala carte restaurant, The Bayside Pantry, inside the casino, aiming to introduce live cooking stations with “tastes from around the world – Mexican, Asian, Indian and South African”.

Prior to his arrival in the friendly city, Willie, who is married with three children, was “part of the furniture” at another Sun International resort, Sun City. “I worked there for fifteen years, at the Palace and Soho hotels. The latter was where I took up my first executive chef position in 2014.” In 2017, he was promoted to the resort’s international convention centre, in charge of banqueting.

Previously, he has worked in Germany and in Brussels while with the Radisson Hotel Group, The Table Bay in Cape Town and Emperor’s Palace in Johannesburg. “I’ve worked at about 13 or 14 hotels, but also in several restaurants in Cape Town in the 1990s,” he said.

Willie fell in love with cooking during his high school years in Cape Town, while assisting his late brother Moses, a chef at the Cape Sun, in the kitchens. “After school I completed a Professional Cookery Diploma at HTA Culinary School in Johannesburg, and after some practical training, followed this with a management coaching certificate at the University of Stellenbosch. This has helped me when developing and coaching young chefs.”

Bringing on new talent is a priority for Willie, who names Singaporean chef Jeffrey Siew as one of his mentors. His favourite dish to eat is umvubo, a traditional Xhosa meal prepared with maize meal, water and sour milk. “When my family hears that I am coming home, this is what they will cook for me. My favourite food memory is eating an eisbein in Germany; the way it was presented, with traditional sauerkraut. It was delicious.”

He dislikes eating avocado, but enjoys using it in his dishes, and said gelatine is the most challenging ingredient to work with. “You train your chefs, but they often want a dish to set faster, so they use too much and when you taste the food, it is rubbery. Stick to the recipe,” he advised. When it comes to catering, Willie said he always advised his team to “get organised, get your prep done the day before, including your counting, and then doublecheck. You cannot be short on items like lamb shank.”

Touching on how the pandemic had affected his domain, Willie said the health and safety regulations were “tough and costly, with a focus on strict hygiene”. “Management must be present, senior chefs guiding the youngsters. We are doing individual packaging for buffet breakfasts, with cooked items dished up by a chef.

Working in Europe in the early 2000’s left a lasting impression on Willie. “The way they prepare, the organisation that goes into running a kitchen - it made me grow up and realise I wanted to aspire to their standards.” It is this precision that Willie aims to bring to The Boardwalk’s kitchens, and he hopes that guests will visit to enjoy “the Sun International experience, which is the best in the Bay”.

What is your signature dish?

Slow braised lamb shank, served with rosemary and coriander mash potato, root vegetables and pesto jus. Served with a full-bodied red wine, like Cathedral Cellar Triptych, which is a blend.

What trends are emerging in the conference industry regarding food?

Live cooking demo stations are an emerging trend. Customers want to be engaged and entertained. We are looking at doing themed cooking stations, with Asian, Mexican, American and Indian foods, for example.

What has remained constant in this industry?

Tea breaks with carbohydrates served, popular items like croissants and muffins.

What global trends are there in the food and beverage industry now?

Individual packaging on food, thanks to Covid-19 health and safety regulations.

What is your favourite beverage?

Lemonade.

What is your pet hate?

Gossip. If you aren’t happy with something, talk to me. I also hate lazy people.

What is your great love?

My wife, Christine.

What do you do for leisure?

I like hunting in my spare time – be it a springbok or a rabbit.

Are you adventurous?

No, you will find me watching cooking shows on TV.

What advice do you have for those wanting to become an executive chef?

It takes commitment, dedication, consistency and hard work.