5 minute read
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.
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My 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 Chef Chad Humby.”
“After graduating, my mom experienced some health issues and I stepped in to help her run her Kosher canteen. I then began working as a chef de partie and quickly moved to sous chef at two major hotel brands. By January 2014 I had been promoted to an executive chef position. I was only 24 and my career was just beginning! subsequently, I have been privileged to open two hotels with two different brands and have more than 15 years’ experience in the kitchen.”
His goal for the next five years is to continue pioneering fusion menus that inspire his guests. “I would like to carve out a space for myself to grow my brand and share my unique way of cooking. One element that I love is mentoring and I would like to spend more time growing the incredible potential in South Africa and on the continent.”
In terms of local trends, Genghis said: “There is way more variety in trends currently. From plant based to gourmet street food, the industry is exploding right now, and I enjoy the fact that there is so much diversity.”
He said: “Support local. We all need to get behind our community — not just when times are tough.”
“I never waste an ingredient. Generally, on my day off you will find me cooking up something interesting with whatever I can find. For example, if I have corn on the cob and yesterday’s roast chicken, I will turn it into a hearty chicken and corn soup. Nothing ever ends up on my plate without a twist,” he added.
“On a global front,” Genghis said, “Covid has pushed innovation… we’re seeing smaller businesses pop up and people becoming creative to make a living.”
His advice to organisers is sit with the chef so that we are on the same page. “Nothing is more rewarding than getting the nuance right and making an event tailor perfect.”
In terms of challenges, he said: “Covid has been a real test for the industry. I would urge my fellow chefs to remain motivated. People need to eat and there is always a niche to discover where your talent will be appreciated. I know that it is hard out there and we are all feeling it, but I have faith that the industry will bounce back. Keep your mask on and don’t put that chef’s hat down!”
“There is a lack of employment owing to the pandemic. That’s why it’s been inspirational to work in a new hotel and create a team from scratch.”
Genghis is married to a fellow chef, Kabelo Molosiwa. They have been married for two years.
For leisure he enjoys travelling, meeting new people and trying new things. He also enjoys entertaining people — there’s nothing I enjoy more than arranging a get-together.
His advice for those aspiring to become an executive chef is: “Your team is your family. When you’re an exec chef, you’re a leader and it’s about ensuring you get the best from your team… that’s only possible when you treat them the best.”
What is your signature dish?
Steamed RED Snapper together with rice and a white Iona.
Which trends are emerging in the conference industry, regarding food?
It’s become explorative and unique! I love that conference food has become more creative and themed.
What has remained constant in this industry?
People’s appetite! There will always be a love for food and if it’s there, you’ll have innovative and passionate chefs.
What is your favourite beverage?
Tequila.
What is your favourite food?
Asian food.
What is your pet hate?
The guest comes first — I become upset when people don’t get this. From service to attitude, I’m all about a great guest experience.
What is your great love?
Atmosphere. If I am able to create a good ambiance that keeps people coming back, I’m happy.
Are you adventurous?
Yes! I love camping off the grid, eating good food, without distractions — no electricity, lights, appliances or civilisation nearby.
