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Award-winning executive chef, Kevin Joseph has been at The Oyster Box for ten years.  He started his career in the South African Navy where he received his basic chef training and has since accumulated a wealth of hands-on experience at leading hotels in South Africa and around the world.  

These include The Peninsula Hotel in Cape Town, the Raffles Hotel in Singapore and the Michelin-starred ‘Tamarind’ and ‘Claridges’ Restaurants in London.  He has spent time in various hotels within the Red Carnation Hotel Collection including the Breezes Resort & Spa in Bali, The Milestone and Summer Lodge Hotels in the UK and within South Africa’s Red Carnation portfolio, the international award winning Bushman’s Kloof Wilderness Reserve & Wellness Retreat and the Twelve Apostles in Cape Town.  Kevin is a member of the South African Chef’s Association and the International Wine and Food Society.  He is the current chairman of the Chaîne des Rôtisseurs, KwaZulu-Natal (KZN) branch. The Oyster Box is the recipient of a prestigious Blazon by the Chaîne.

Kevin describes his cooking style as ‘classic with a twist of modern’. He is passionate about food and cooks from the heart…an attitude he has clearly passed onto his two young sons…who he says are both his biggest critics and biggest supporters.  He loves cooking with them, because of their uncontrived enthusiasm for experimentation, which he adds, makes him look at cooking with different eyes. Kevin believes in generous portions and gets the most pleasure from people enjoying good food.  Kevin is emphatic about using the freshest ingredients available and preferring to source ingredients locally, where possible.


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