The Maslow Sandton’s new Executive Chef, Thokozane Shongwe, brings two decades of experience from various hotel kitchens, blending his extensive training with formal education and competition experience. We had the opportunity to chat to him about his remarkable journey in the culinary industry and his exciting vision for his new role.
Tell us a bit about yourself and how you got started in the industry:
I grew up in the butchery trade; my father was a butcher in Tembisa and I was dissecting entire carcasses from the age of 15. After matric, I worked as a cleaner in a hotel and from there I completed a professional cookery qualification which I received through a learnership, as well as a City and Guild qualification from the HTA School of Culinary Art.
What inspires you as a chef and what is your favourite ingredient?
I’m inspired by the ability to take any ingredient and create art. Coriander is my favourite ingredient as it can effortlessly elevate the flavour profile of any dish.
What do you cook at home on your days off?
I love pasta dishes, so in my spare time I enjoy experimenting with various pastas, from carbonara to chicken, and exposing my children to different flavours to develop their palates.
What is your signature style of cuisine?
Afro-fusion, merging French classic cooking with elements of African flavours. My signature dish, pap n vleis, is an ostrich steak herb-crusted with pap arancini, chakalaka purée, and a spinach cream.
Which local and international chefs influence you the most and why?
Locally, Mmabatho Molefe from Emazulweni Restaurant in Cape Town. The way she transforms traditional every day meals into 5star Michelin worthy dishes is incredible.
Internationally, Vladimir Mukhin of White Rabbit Restaurant in Russia, for his elevated flavour concentrated menu’s and the break-down of courses on his menu’s.
How do you stay motivated?
By knowing that knowledge doesn’t have a limit – you can always improve yourself. My end goal is to be the best version of a chef, passing on knowledge to the next generation.
What can we expect from the new menu at the Maslow?
An exciting mix of flavourful Mediterranean inspired dishes and Afro fusion cuisine created using open flame cooking techniques, for smoky, wood-fired flavours that are both colourful and light on the palate.
Besides Lacuna Bistro and Bar at the Maslow, what are your go-to restaurants in Joburg?
Kolonaki in Parkhurst and Gemelli in Bryanston.