Kevin Joseph has been at The Oyster Box for almost ten years. His culinary travel and experience includes establishments in Cape Town, Singapore, London and Bali to quote but four.

In a Q&A session, we get ‘up front and personal’.

How did you decide you wanted to become a chef?
I started out in the Navy; on leaving I needed a job and ended up working as a waiter. After some time I decided to try my hand at chefing and 22 years later I can’t see myself doing anything else. Since then I have worked around South Africa as well as internationally. I also have had the privilege of catering for a number of celebrities and even royalty.

What did you want to be when you were little?
A fireman.

If I weren’t a Chef, I’d be …?
I think that I would make a good comedian.

What’s always in your pantry?
Truffles, olive oil, home-mixed curry powder, Maldon sea salt, fresh garlic cloves in olive oil.

What should every kitchen have?
A good quality Chef's knife and a garlic press.

What’s your cooking style?
'Classic with a twist of modern'; I’m passionate about food, using seasonal ingredients and I cook from my heart.

What’s your signature dish?
I’ll be greedy and quote two!

Being close to the sea, seafood features predominantly on our menus at The Oyster Box, so the first dish is Pecorino Prawns served with a Bouchard Finlayson cream, pesto tossed rocket and Grana Padano floss.

Second is Duck à la pêche; it's a modern take on Duck à l’orange. The dish incorporates the tangy flavour of the peach, but stays with the tradition of duck cooked in a citrusy sauce.

Which dish are you asked to make most often?
Our traditional Natal lamb curry or any curry for that matter; everyone who visits the hotel wants to try our famous curries.

What and where was your most memorable meal?
Chez l'Ami Louis; it's one of the oldest restaurants in Paris and is always owned by a person named Louis. No oil is used in the kitchen for cooking but the most awesome thing is that everything is cooked in goose fat. My tastiest meal ever! A typical French affair in my favourite foodie city (I love old school French cuisine!).

What would be on the menu for your last meal?
Dhal - Indian lentil soup that no one can beat my mother-in-law at preparing; my wife's chicken curry and butter roti, the best comfort meal ever; and for dessert my boys’ favourite, Nutella toast and Whiskey custard.

What’s the best thing about what you do?
Having the opportunity, to use my abilities and creativity to satisfy my guests; their enjoyment is the perfect return on investment for my originality.

Do you think it is important as a chef to travel?
Definitely, the only way to increase your repertoire and expand your knowledge of the diverse culture of food that is available around the world is through first-hand experience.

Advice for aspiring chefs?
Hard work and dedication will take you to the top.

How has the food and beverage industry changed over the past five years?
The food and beverage industry has undergone enormous change over the past five years, as business is finding out that technology is increasingly a driving factor in industry growth; more emphasis is placed on social media advertising and web-driven business strategies. Environmental considerations have become very important.

What are some of the trends you see in the food and beverage industry?
The focus is on healthier eating, with smaller portions; sustainable purchasing and consideration for curbing your carbon footprint by sourcing local. Food is going back to basics, whereas the beverage component of the business is moving towards the WOW factor. Show cooking is a growing area, allowing chefs to showcase their skills to guests, by preparing their food in front of them, as entertainment.

All photos (c) Red Carnation Hotels/The Oyster Box