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‘If you cook, cook with passion or don ‘t cook at all.’

Executive chef, Tony Kocke, grew up in Germany. He always knew he wanted to be chef and when an opportunity to be an apprentice at Restaurant Papillon in Berlin arose, he didn’t hesitate.  He worked and trained here from 1978 to 1981.

In 1985,he moved to London were he held positions at the Dorchester hotel, Citibank Head Office,and the Savoy Hotel.

The thrill of South Africa enticed him to Durban in 1988 where he was employed at the Royal Hotel, A year later, he was offered a position as executive chef at the Durban Club, and later took up a position as Head Chef at the Edward hotel.

In 1991 his work led him to Johannesburg as executive chef for the Johannesburg Country Club, but soon returned to the United Kingdom and took up the a position of head chef of Harrys Bar in London and also experienced cooking on a cruise liner in the Caribbean.

1995 he returned to Germany as a private chef at the British embassy in Berlin.

His greatest challenge and reward was opening his own restaurant Ma Cuisine that received a Michelin star.

On returning to South Africa in 1999, he worked at the Commodore hotel and the Cullinan hotel in Cape Town before being offered a position at Sibaya in uMdloti, Kwa Zulu –Natal. Tony took up the reigns of the Beverly Hills on I November 2012.

“ Tony’s experience and passion for what he does adds great value to the hotel. Exceptional food delivery is part of the hotels’ brand essence and we are committed to ensuring the highest culinary standards are met.” enthused General Manager, John de Canha.

Some things may not know about Tony:

  • Favourite food market in Kwa Zulu-Natal? Food Lovers Market in La Lucia Mall .
  • His mentors? Anton Mossiman and Marco Pierre White .
  • Favourite Sports team? Sharks.
  • What does he do to relax? He watches a good ice hockey match on TV, enjoys cooking or gardening with his wife, Michelle.
  • Favourite restaurant in South Africa? Nobu, One and Only Hotel ,Cape Town.
  • Favourite food to make at home? A typical South African Braai .
  • Which ingredients can you not live with out?Garlic, onion, tomato, olive oil, fresh herbs from the garden, duck and prawns.
  • What is the most important rule in the kitchen?
  • ‘ If you cook, cook with passion or don ‘t cook at all.’

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