We sat with Chef Kenneth Ngubane to find out what makes him tick
Q: So Kenneth, tell us a little about yourself
I am married and a father of two, and I have been in the industry for the past 27 years. I’m passionate about what I do and I enjoy spending time with my family, even though it’s not enough because of the long hours of work.
What is your first food memory?
I remember when I was young my mother took me to Carlton Center. I had a burger and banana split — that memory still sticks with me as it was my first time eating in a restaurant.
Did you always know this was something you wanted to do?
No, I always wanted to be an architect, so after matric I got job at Carlton Hotel as a waiter during the Christmas holidays, and I was fascinated by the chefs. Since then it’s what I wanted to do. No regrets.
What has it been like heading up a restaurant?
It is a challenge because you have to have an understanding not only of your chefs, but how all the other departments within the hotel to work. Plus, transpire all my ideas so that they actually work — and get the team to understand.
What is your favourite dish on your menu?
I am a seafood fan, and lately curries, but my favourite is the Kingklip and Poached Langoustine.
How does your cooking stand out?
I cook for what my guest want, using a lot of local flavours.
Favourite bottle of wine? Chardonnay
Pizza or burger? Burger
Bucket list destination? Cuba and Bali
Must-have ingredients at home? Coriander, lemon gras and truffle salt
For more informaion or to book at reservation at Punchinello’s call 011 367 4367 or visit www.tsogosun.com