Hillcrest chef in prestigious finals

2017-09-12 06:01
Photo: suppliedDeon Kemp - finalist in the Unilever Food Solutions Chef of the Year competition.

Photo: suppliedDeon Kemp - finalist in the Unilever Food Solutions Chef of the Year competition.

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KALISHA NAICKER

kalisha.naicker@media24.com

UPPER Highway resident and Butlers owner-cum-chef is a finalist in the Unilever Food Solutions Chef of the Year 2017.

Speaking to Fever Deon Kemp said he began his career at Christina Martin School of Food and Wine in 2004.

“Since then I have worked in various five-star hotels, venturing as far as the Seychelles where I worked on one of the world’s best hotels, North Island.

“On my return to South Africa, I worked at a newly opened five-star property on the KZN South Coast, The Gorge Private Game Lodge and Spa, and I recently opened my own restaurant in Hillcrest with my family called Butlers.”

Kemp said he decided to become a chef because of his passion for food and the good times he used to have in the kitchen with his family growing up.

“My specialty is seafood and I like to experiment with flavour combinations and textures. In the kitchen I focus on my team and personal development, as well as the development of chefs teaching- them different techniques.”

He said his favourite food to eat is simple, well-prepared dishes.

“Whether it is a simple dish or complicated, I understand the effort and time it takes to produce a quality plate of food. But if I had to choose a specific type of food, it would be seafood, shellfish in particular.”

He told the Fever, he follows good international chefs on social media to see what they are doing then adds his own twist and flavours to it.

“I also ensure I have a close relationship with my fellow chef friends, who I call upon for advice and guidance.”

He said being a finalist in the Chef of the Year competition is an amazing achievement.

“I am very grateful and proud to have made it this far in the competition.

“I’m just going to throw everything I have into the finals and I know it’s going to be tough competing against some fantastic chefs from around the country.”

Kemp added that his role model is Chef Dean Uren.

“Looking back at all the chefs I have worked with, and the executive chefs I have worked under, I have learnt something from every one of them.” He says being a chef is very demanding, mentally and physically, but reminds wanna-be chefs that with hard work and determination it is a very rewarding industry to be in.


UPPER Highway resident and Butlers owner-cum-chef is a finalist in the Unilever Food Solutions Chef of the Year 2017.

Speaking to Fever Deon Kemp said he began his career at Christina Martin School of Food and Wine in 2004. 

“Since then I have worked in various five-star hotels, venturing as far as the Seychelles where I worked on one of the world’s best hotels, North Island.
“On my return to South Africa, I worked at a newly opened five-star property on the KZN South Coast, The Gorge Private Game Lodge and Spa, and I recently opened my own restaurant in Hillcrest with my family called Butlers.”

Kemp said he decided to become a chef because of his passion for food and the constant good times he used to have in the kitchen with his family growing up. 

“My specialty is seafood and I like to experiment with flavour combinations and textures. In the kitchen, I focus on my team and personal development, as well as the development of chefs in my kitchen and teaching them different techniques.”

He said his favourite food to eat is simple, well-prepared dishes.
“Whether it is a simple dish or complicated, I understand the effort and time it takes to produce a quality plate of food. But if I had to choose a specific type of food, it would be seafood, shellfish in particular.”

Kemp said he follows good international chefs on social media to see what they are doing then adds his own twist and flavours to it.

“I also ensure I have a close relationship with my fellow chef friends, who I call upon for advice and guidance.”

Kemp said being a finalist in the Chef of the Year competition is an amazing achievement.
“I am very grateful and proud to have made it this far in the competition. I’m just going to throw everything I have into the finals and I know it’s going to be tough competing against some fantastic chefs from around the country.”

Kemp said his role model is Chef Dean Uren. 

“Looking back at all the chefs I have worked with, and the executive chefs I have worked under, I have learnt something from every one of them.

He says being a chef is very demanding, mentally and physically, but reminds wanna-be chefs that with hard work and determination it is a very rewarding industry to be in.

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