SA Chefs in conversation with Michelin Star Chef, Hylton Espey

How does it feel to have your restaurant recognized by Michelin and receiving this star?

We are absolutely blown away by receiving this award. After being open for less than 8 months it was obviously one of our goals and we are so grateful for being recognised this early on. I have gone from running large brigades of twenty to now cooking by myself, I am enjoying my craft more than ever.?

- Describe your journey to receiving this accolade?

We opened Culture in July last year with the focus being to create a unique dining experience showcasing our farmers, region and amazing wines from around the world. We limited ourselves to only source ingredients directly from farmers who we know personally and trust. Other ingredients are foraged from the coast and woodlands and use these experiences to inspire our dishes. We are stubborn in our approach and choose to cook only what our farmers bring in. This has made us really focus on where our ingredients come from and how to best use them with minimum waste.

The tasting menu challenges some diners to try ingredients they would not necessarily order and allows us to offer dishes they would not have had before.

- What does it mean to you as a South African born Chef being recognized by Michelin?

It is a dream come true. You spend your whole career reading about Michelin chefs, their restaurants and buy their books. I watch the event every year and never imagined actually being there. When we received the invitation it was quite an emotional day. Going to the awards ceremony was such an amazing experience, everyone there was so excited for us and our award and we managed to meet some incredible chefs

- Is the world appreciating South African cuisine? And do you think we need to showcase our cuisine more on the international stage?

I think that all modern food movements stem from chefs who stop emulating other cultures and cook from their heritage and region. there are a lot of South Africans living globally and our cuisine is spreading.

- What is the criteria behind a Michelin Star and how does one go about to be considered for a star?

A Michelin Green Star is awarded to restaurants at the forefront of sustainability who want to educate their guests, offer menus with minimal impact on the environment, and are conscious about their social responsibility.

To receive a visit from Michelin is a huge compliment in itself and means that your restaurant and menu stand out in your area. I think it is important to cook from the heart and serve a menu that is personal to you, never try to change your style assuming that it will bring accolades. After all, giving your guests a delicious unique experience is much more important than impressing an inspector a few times a year.

- What is your message to aspiring chefs who are on the journey of working towards achieving a Michelin Star?

Work in a variety of kitchens and do not be put off if it does not feel right from the start. Try to work for a minimum of a year, this is good for your resumé and you can learn almost everything from a chef in that time. Focus on your ingredients and buy the best you can afford, skip the luxury items and try to be creative with humble ingredients. Know the basics before you play with modern techniques, you can only break the rules when you know the rules.

Connect with Chef Hylton Espey on LinkedIn. To visit the Culture Restaurant website, click here .

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