Chef Genghis San, or Chef G as he’s affectionately known, has been making his mark in the food world since he was a young chef. As the Executive Chef, AKA Lead Kitchen, of the soon-to-open Radisson RED Rosebank, Chef G is ready to get tastebuds tingling with his unique menu and exciting flavour combinations.
With a number of impressive accolades behind his name, including winning a bursary to study at Capsicum Culinary Studio, reaching regionals for Unilever’s Junior Chef of the Year, and achieving Executive Chef status at only 25, this young chef (now 31) is an excellent example to youngsters in the industry today.
“My dad was a chef and my mom was involved in the industry too, so cooking has always been part of my story,” notes Chef G. “If I’m honest though, I didn’t think I’d be a chef one day. I always thought it’s not for me, but after working in a few kitchens and trying other fields, I came back to cooking and I’ve never looked back.”
With just a few weeks to go until Radisson RED Rosebank opens its doors, Chef G has his plate – and his hands – full.
“I’ve worked in new hotels before, but this one feels different. This brand aligns perfectly with who I am as a person and I’ve been given free reign when it comes to setting up the menu.”
The only brief Chef G received was that it needed to feel similar and familiar (when compared to the offering by its sister hotel in Cape Town). What exactly goes on the menu, has been up to him.
“Guests are going to find some odd combinations on this menu,” he says. “But I promise that even though the flavours might seem wild, it’s delicious and all of the dishes are worth trying!”
One of these “wild” flavour combinations is the grilled salmon on balsamic and honey-glazed strawberries, which will feature on the banqueting menu. Chef G swears it’s a winning combo and others who have tried it, agree.
Having grown up in a family of chefs, Chef G spent much of his youth shadowing his dad in Portuguese, Chinese and Afrikaans restaurants. While this work was silenting fuelling his passion for food and the process of working in the kitchen, it also sparked a keen interest in African and Asian cuisine with some fusion.
This influence, he notes, is going to shine through in his carefully crafted menus at Radisson RED Rosebank. It’s also what influences his home cooking. His favourite dish to make in his own kitchen is an Asian family-style dinner with boiled chicken, steamed rice, chilli dipping sauce, and consommé with Asian vegetables.
During the course of his career, Chef G has been handpicked to work at some of the biggest hotel groups in the country, where his creative flair and fun disposition set him apart from the rest. And he cannot wait to be at the food helm of this new hotel.
“My team and I can’t wait for locals and visitors to taste what we have put together at Radisson RED Rosebank. The menu truly is something special. The hotel and everything it offers promises to be a destination in itself. There is the OUI Bar + KTCHN, the grab ‘n go bar for those wanting a quick drink or snack between meetings in the area and the RED Rooftop, which will have a selection of share plates, cocktails and DJ sets.”
Rosebank’s social scene is only getting hotter with the addition of this new hotel, it’s talented new chef and everything that the team behind it brings to the area.
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