CHEF’S PROFILE

Chef Renzo Bico believes simplicity is best

Chef Renzo Bico, from @Sandton Hotel at Acsiopolis precinct, has been in the industry for the past 23 years, having begun his career with Protea Hotels at their Wanderers Hotel.

“I have worked for various hotel groups including Protea Hotels, Tsogo Sun (group development chef), AHA (group executive chef) and Premier Hotels Group.”

Before joining @Sandton Hotel he was the executive chef for the Premier Hotel Quatermain and Premier Hotel Falstaff — both located in Morningside, Sandton.

Renzo said: “I always wanted to become a chef. As a youngster I aspired to be like well-known British chefs, Antony Worrall Thomson and Ainsley Harriott.”

His goal for the next five years, is to make @Sandton Hotel at the Acsiopolis precinct a dining destination which offers the most unexpected dining experience with great quality produce. “I look forward to watching my young team of chefs grow into other positions and head up their own kitchens and teams,” he added.

Renzo said his position is so interesting because he can experiment with food, and no one can tell him to stop.

In terms of local trends, he said: “Making use of the best sustainably and locally-sourced quality ingredients to create sustainable food with a huge focus on plant-based eating. Portion size is more modest.”

From a global perspective, Renzo said: “Every menu must have a plantbased option.”

His suggestions to PCOs organising a conference or event, is: “Simplicity is best, think quality over quantity."

Renzo said one of the main challenges facing the hospitality industry today, is the lack of supply of qualified chefs and young people wanting to become chefs.

For leisure, he enjoys getting away from the stress of work and the city.

“So, I am a great lover of the bush and open spaces where there is no phone signal.”

He added: “I have got a few hobbies that keep me busy on the rare day off. I enjoy spending time with my Bonsai plants, carpentry and fishing.” Renzo’s advice to people aspiring to become an executive chef, is: “You need to be dedicated and willing to put in what you expect to get out. Time means nothing if you have a dream, put in the hours and the results will come naturally. Always remember, as a chef, you are never too old to learn new tricks.”

What is your signature dish?

Japanese cucumber, tempura prawn and salmon salad with nori taco, togarashi and saffron mayonnaise dressing. Served with a Chenin Blanc.

What food trends are emerging in the conference industry?

Say goodbye to buffets and focus more on personalised service, incorporating more powerful plant-based foods in the food delivery. Heavy emphasis on going local with ingredients and showcasing what your region has to offer.

What has remained constant in this industry?

The one thing that every chef will say has remained constant in the industry is the long hours we as chefs have to work! On a serious note, the guests we serve varies from one day to the next and I suppose that is what makes our industry so amazing and different from others.

What is your favourite beverage?

I can’t say no to an ice-cold Black Label beer.

What is your favourite food?

As a chef I am a very simple eater, I love a really good, but simple margarita pizza.

What is your pet hate?

Last minute things, I hate being unprepared.

Who is your great love?

My daughter, Gabriella.

Are you adventurous?

I am an adventurous person. Does jumping out of an aeroplane count as adventurous?