CHEF’S PROFILE

Well-travelled Omar Menhouk brings a taste of the world to the Maslow

When the Maslow Hotel Sandton’s executive chef said that he doesn’t look at the time, he looks to see if a job is done, you begin to appreciate why Algerian-born Omar Menhouk, 51, said that he drinks espressos every day.

With more than 30 years of culinary experience in some of the continent’s most exclusive properties, Omar first arrived in South Africa in 1994 to open a well-known French restaurant in Pretoria. He returned to Gauteng in December 2020 – after working in neighbouring Swaziland – to head up the kitchen brigade at The Maslow, Sun International’s premier business hotel in the heart of Sandton.

He said: “Having grown up in a family who takes food very seriously, from homemade bakes to traditional casseroles and soups, from an early age I was curious about food and the preparation of it, it's then that I decided that I had to be a chef.”

This is not Omar’s first foray into cooking for Sun International guests. Early in his career he worked as a chef de partie at Sun City from 1998 until 2001 and returned as executive sous chef a year later. Since then, he has cooked his way up to his most recent position of resort executive chef at the Royal Swazi Spa.

Having worked for a member of ‘the Leading Hotels of the World’ as well as one of the world’s most exclusive game lodges in Kenya, Omar prides himself on attention to detail and knowledge of many of the world’s leading cuisines.

“My goals for the next five years are to improve the offering at The Maslow Hotel in Sandton, to secure my retirement and guide my daughters on their journeys of life,” he said.

Omar has cooked for celebrities including Sir Richard Branson, the First Lady of Zambia and the Royal family of Saudi Arabia.

“Sir Branson was a true businessman and a gentleman. He would ask me to dish up for him from the buffet as to what I thought he should eat.”

“I am happy to be back home and closer to my three daughters, two of whom live in Pretoria,” he said.

With a diploma in cooking from Algeria, Omar speaks five languages including

Arabic, Swahili and Italian, which helps with staff as well as guest relations.

Omar enjoys meeting new people and learning new cultures and traditions along the way.

“I like to make sure my guests are happy and don’t leave disappointed. Your meal must be quality, and delicious. But you are only as good as your team. You all pull the wagon together. Remember, I cannot cook every dish myself. When my team do wrong, I point it out, and the same when they do a good job,” Omar said.

His mentors include Graham Wood, Sun International’s chief operating officer of hospitality and Australian chef Peter Washbourne, to whom he attributes having ‘built my name and my career when I worked at The Palace at Sun City’.

“Today I am recognised for my training skills. Nurturing young aspiring chefs to reach standards of excellence is a passion for me.”

Omar enjoys creating innovative dishes and enjoys cooking with lots of herbs and spices. These include turmeric, ginger and Himalayan salt. “I stay away from canned ingredients.”

In his own fridge, Omar said that he always has fresh vegetables, lettuce and all types of fruit, as well as lamb, fish or calamari.

Omar used the quieter periods during the Covid-19 lockdowns to adapt the menus and add some exciting dishes. “Of course, we didn’t remove guest favourites, but I was looking to do something very different. More Mediterranean Berber cuisine, sharing the centuries of closely guarded secrets that have been around for more than a thousand years, delicious steaks with premium cuts, quality lamb, goat and beef.

The popular choice, lovely tapas in our bar overlooking the pool and gardens at The Maslow. In line with the growing trend for vegetarian and vegan dishes, these dietary requirements will also be catered for, as well as Halaal and Kosher-friendly, if requested 48 hours in advance.

For leisure, he said that he spends time with friends, golfing and travelling locally. “I keep myself occupied in my spare time with good classical movies and the sounds from an orchestra.”

“My hobbies include tasting good food and drinks, trying new creations whilst having a unique dining experience at different places.”

“Travelling and exploring new places, markets, theatres and musical shows all appeal to me, but my favourite is spending time with my three daughters, creating new memories and guiding them on their journey to adulthood,” Omar added.

He said: “Current trends are moving toward dietary requirements, a lot more vegan and vegetarian guests, people eating ‘clean’ is definitely a trend that is gaining traction.”

“A global trend for meat-free and gluten-free food has seen a surge in the food and beverage industry, foods that are friendly to the planet and our bodies have become the popular choice.”

Omar said: “The main challenges facing our industry is the rise of online purchases; people are able to get almost anything online and have it delivered in the comfort of their home; also Air BNB is something to watch out for.”

“I am happy to be at The Maslow, with its beautiful garden environment. Although systems have changed since I was last with the Sun International Group, with many improvements to ordering and receiving, it still feels like home and we are looking forward to more guests returning.”

The Maslow is a popular choice for business conferences, weddings, baby showers and birthdays and Omar looked at bringing in healthier menu choices. “If you’re here for business, you don’t want to eat something heavy and then have to go back into a session and, as such, we created balanced meals and desserts with less sugar and more fruit.”

The Maslow’s kitchen brigade was about 40-strong during the pandemic, but this is small fry for the chef who has run kitchens with more than 100 chefs. However, exposure to the upmarket Sandton clientele makes this posting one with small margins for error. “You have to be very diplomatic to work with people; there are many different personalities and ages. You must listen and keep smiling. No-one wants to see a chef with a sour face while they are trying to enjoy their food!”

In conclusion, his advice to newcomers aspiring to become an executive chef is: “Do not chase the clock, follow your passion and learn as much as you are able to from those around you. It is not easy, but with hard work and dedication you are able to reach great heights.”

What is your signature dish?

My signature dish would have to be a lovely lamb shoulder Tajine pot couscous with vegetables, and it has to be paired with a good, fresh mint tea.

What has remained constant in this industry?

One thing that has remained constant is change. An industry that changes with the times. One has to adapt and make the changes necessary, to stay relevant.

What is your favourite beverage?

My favourite beverage has to be an espresso — make it a double.

What is your favourite food?

My favourite food is seafood or lamb.

What is your pet hate?

My pet hate would have to be lies. Dishonest people really get me riled up.

What is your great love?

My greatest love is my family, my three daughters. The love(s) of my life.

Are you adventurous?

I enjoy a good challenge or adventure — my most recent being walking in the Sahara Desert with the world famous Masai Mara from Kenya. We walked for almost six hours in the scorching heat and drank fresh milk from camels. I learnt that the Masai drink cow’s milk with blood. I tried the milk, but did not add the blood.