Kevin Miller

After studying Hotel and Restaurant Management at the Swiss Hotel School in Randburg, Kevin spent part of his training doing a 4 month practical at a guest house in Switzerland.  He has since worked at the Kloofzicht Lodge in Muldersdrift, the Mount Grace in Magaliesburg, the Palace at Sun City, and is currently working at the Silverstar Casino as a Pastry Chef. 

What is your philosophy on food?           

Fresh, good quality ingredients that are respected and cooked to perfection, manifested and moulded by talent, passion and creativity, will result in a delectable and memorable meal

What inspired you to become a chef?    

My sweet tooth, the opportunity to travel, a love of the kitchen environment and pushing the boundaries of creativity through my pastry work

Which chef do you admire globally?

I'd say Ferran Adria, as he has a unique mind for food and was one of the first to take cuisine and service to a whole new level.  From a pastry point of view, I would say Albert Adria, Laurent Branlard, Alex Stupak and Jordan Kahn

If you couldn't be a chef, which position would you take up?            

I'd become a musician, a drummer specifically as drums are another passion of mine and another form of art I have always admired

Other than food and cooking, what inspires you?        

Music is a huge inspiration, fellow colleagues and chef friends, op culinary chefs locally and internationally, mother nature and things that are not the norm, and consequently misunderstood

What was your worst culinary catastrophe?      

Fixing a wedding cake, that I'd made for my friend, that had collapsed the night befor

What is your fondest memory in the kitchen?   

Being dunked into a 20 litre pot of butternut soup

What do you never cook?

Offal and things I don't enjoy eating

Who is the most famous person you have cooked for?          

Thabo Mbeki and 80 international delegates

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