CHEF’S PROFILE
Chef Genghis San heads up new Radisson RED Rosebank restaurant Johannesburg born and bred Genghis San, 31, is the executive chef at AKA Lead Kitchen at the newly opened Radisson RED Rosebank.
M
y RED is the first ever in Johannesburg. Genghis said: “It’s been exciting to pioneer the food side of such a bold and trendy hotel brand. This position feels like the most exciting thing to happen to me. I’m loving the brand and diners may expect a true RED menu. What does that mean? Get ready for unexpected flavour pairings, new takes on old favourites and out of the box fusion cuisine. Overall, my team and I are crafting an experience which will leave diners excited and wanting more. I’ll also be showcasing my interest in African and Asian cuisine, which was sparked by shadowing my father in Portuguese, Chinese and Afrikaans restaurants when I was a youngster.” His first major role as a chef was assisting with the FIFA World Cup in 2010. Before joining Radisson RED Rosebank, he was executive chef at Fire & Ice, Melrose Arch. Winning a bursary to study at Capsicum Culinary Studio changed Genghis’ life. He said that without the bursary he would not have been afforded the opportunity to hone his craft: “My time at Capsicum was amazing. The most unexpected and interesting part was the theory. I enjoyed honing my skills, but the best part was aligning my experience with the knowledge and theoretical competences that were taught to us.” He studied the International Professional Chef’s Diploma at the Lonehill campus (which has since moved to Rosebank) and graduated in 2011.” Genghis has had a stellar career. One of his achievements was reaching the regionals for Unilever’s Junior Chef of the Year. He said that it’s hardly surprising that he found his calling in the kitchen: “I grew up among a family of chefs! I’ve always loved food and cooking, but I never thought that it was my calling. That was until I had the chance to work professionally in a kitchen.” “My Dad has been my mentor my entire life. He was the first chef who I ever watched in action and he passed on his passion for food to me. I’ve also been lucky to interact with many other excellent chefs who have influenced me. Two who stand out from my time during my Capsicum studies are Chef Dewault Koetze (at the time head lecturer at Capsicum) and
32 Business Events Africa September 2021
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