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An interview with Chef Tony Kocke

Chef Tony Kocke, Executive Chef of Fairmont Zimbali Resort, is one of the most experienced and lauded Chefs in the country. Originally from Berlin, Chef Tony worked in numerous restaurants around the world before opening his own restaurant, Ma Cuisine, in Brandenburg, Germany, which was awarded a Michelin Star for its exceptional cuisine.

However, Chef Tony wanted adventure and decided to bring his culinary skills to South Africa. After working at some of the most well-known restaurants in the country (including the Royal and Beverly Hills), Chef Tony has settled at Fairmont Zimbali Resort where he oversees six kitchens and over fifty staff.

Creating exceptional cuisine for weddings, conferences, government groups and a diverse group of international and local guests takes a lot of planning, skill, precision and of course, teamwork. When you are serving over 200 guests in just one day, nothing else will suffice. So, if there is one man who knows the benefits of running an efficient, communicative and respectful kitchen, it’s Chef Tony Kocke. Here, we chat to him about the #FairKitchens Code and its place in South Africa.

DO YOU SEE A PLACE FOR #FAIRKITCHENS IN THE INDUSTRY?

00:28

WHAT IS YOUR VIEW ON THE LONG HOURS WORKED BY MANY CHEFS?

00:59

HOW DO YOU GET THE BEST OUT OF
YOUR CHEFS?

00:34

WHAT DO YOU THINK STAFF VALUE IN A WORKPLACE?

00:35

HAVE YOU EVER EXPERIENCED TOUGH TIMES IN THE KITCHEN?

01:17

DO YOU THINK IT’S IMPORTANT TO GET YOUR STAFF OUT THE KITCHEN?

01:11