Gustav Miller –‘never give up’

Gustav Muller, 45, executive chef of Hotel Sky Cape Town, has been in the hospitality industry for the past 26 years. He began as an inhouse trainee at the Golden Tulip at the Lord Charles Hotel in Somerset West, where he worked for four years.

After that time, he worked on cruise ships, before returning to South Africa, where he was appointed junior sous chef at the Steenberg Hotel.

Then he went abroad again, this time to Ireland, where he worked at Catherine’s Restaurant. He was then afforded the opportunity to return to the Lord Charles Hotel as executive sous chef. Then Covid hit, and everything changed.

“I started my own biltong business but it was not enough, and then I got an opportunity to run the restaurant at the Weskus Padstal.”

Gustav was raised in Cape Town and attended Klienmond Primary School and proceeded to Hermanus High School. After school, he completed a professional cookery course at the Cape Peninsula Technikon.

As a child, Gustav considered becoming a vet, but changed his mind at the last minute. “The rest is history.”

Gustav loves what he does because every day has a new challenge, and he gets to meet different personalities.

Looking at challenges, he mentioned that skilled chefs are unfortunately scarce, as many go overseas or go and work on cruise ships.

Looking ahead, Gustav said that he would like to build his own brand. “Over the years, I have worked with so many different executive chefs and have learned so much from them. I want to refine my own knowledge and cooking skills. Teamwork makes the dream work.”

He said that today’s guest is interested in healthier eating, and looking for less-processed foods.

Gustav is married to Machel and has two sons, Aiden, 17, and Declan, 10. He loves spending time with his family and fishing.

His advice to newcomers is: “You are going to make mistakes along the way, but it will only make you stronger. Never give up!”

What is your signature dish?

It isn’t necessarily my signature dish, but it is one of my favourites. It is spiced biltong ostrich, served with apricot chutney, Jerusalem artichokes, baby carrots and red wine jus. Any good red wine will complement this dish.

What food trends are emerging in conferencing?

There is a definite trend for tapas-style food.

What is your favourite beverage?

A good old cup of coffee.

What is your favourite food?

A good curry, but for comfort food, I love my peanut butter and syrup sandwich.

What is your great love?

My great love is my wife and two children. I love them to bits.

Are you adventurous?

I used to be. I am at that stage in my life where I have to be more responsible. I still love swimming out to the reefs, to go fishing, and sometimes see big sharks.