Brunch with Le Creuset at The Oyster Box | 18/11/2016

MEET THE CHEF: KEVIN JOSEPH

Tell us more about your journey to becoming a chef?
I started my career in the South African Navy where I received basic chef training, and since then I have accumulated a wealth of hands-on experience at leading hotels in South Africa and around the world. These include The Peninsula Hotel in Cape Town, the Raffles Hotel in Singapore and the Michelin-starred ‘Tamarind’ and ‘Claridges’ Restaurants in London. I have also spent invaluable time in various hotels within the Red Carnation Collection.

How long have you been with The Oyster Box?
For 12 years.

How would you describe your style of cooking?
I enjoy cooking old-fashioned food with a modern twist to the recipes and the presentation. I have evolved in the sense that I now prefer real food that is cooked naturally, using only the freshest ingredients.

Do you have a certain type of cuisine you specialise in?
I specialise in Contemporary Classic and I enjoy re-inventing traditional dishes by adding my own personal touch and flair.

What’s the best thing about cooking with Le Creuset?
Good quality cookware is so important when cooking top quality dishes. Le Creuset products make cooking effortless. Their heavy duty quality makes them hard wearing and an essential in my kitchen. All the bright colours are just the cherry on top.