Head Chef of DISH Restaurant, Robert Gumede, speaks about his ambition to be one of KZN’s top chefs, why he loves his job and the top qualities needed by a professional chef.
Patrons visiting the DISH Restaurant, located at The Royal Palm Hotel in Umhlanga, can be assured that they’re in for an scrumptious dining experience. Part of the reason for this is the talented offerings of Eshowe-born Head Chef Robert Gumede. Robert’s enviable cooking skills are a result of 20 years experience in the hospitality industry. He first began his career at the Pleasure Food Company after graduating from Star College.
Later, full of ambition, Robert took up a position at the Razz Matazz Restaurant in Umhlanga, where he remained for 14 years, honing his culinary skills. Thereafter, he worked at uShaka Marine World’s renowned Cargo Hold restaurant for three years before moving onto DISH restaurant.
His passion and interest for cooking all stem from family influences. Robert’s father was a chef and he would visit him during the school holidays or over weekends. “My father became my role model and his passion for food rubbed off on me,” says Robert.
“What I love most about being a chef is that I get to express myself with every dish that I make, and I love coming up with new fun recipes. Robert’s keen sense of gastronomic adventure has seen him experimenting with the likes of wildebeest venison.
He has now been with DISH for four years and loves every moment of being part of this dynamic restaurant team. “DISH is a great restaurant,” enthuses Robert, “it offers excellent meals and is run by passionate people who love good food.”
He goes on to add that the company has provided an excellent platform for his own personal growth. “The Three Cities brand invests a lot of time, money and energy in their staff in order to build them up professionally within their positions,” explains Robert. “I appreciate being able to offer my own personal input as a senior staff member.”
Robert definitely wants make the list as one of KZN’s top 10 chefs in the near future.
And what sort of advice would this seasoned professional offer youngsters wanting to follow in his footsteps? “A chef needs to have a lot of personal discipline,” he says, “and, of course, being able to work well under pressure.”
Click here to try Robert’s Thai Fish Cakes recipe