Chef David Loate has been appointed as the new Complex Executive Chef at The Ridge Casino, part of the Tsogo Sun group. The chef plans to motivate his team by leading through example, offering on-site training as well as opportunities for advancement.
“For me, the most rewarding part of my job is the tangible joy that comes with creating the perfect plate,” says Chef David. “A well-conceived dish is one that marries complementary flavours and takes full advantage of the unique textures of individual ingredients, blending them to create something that satisfies and memorialises my craft.”
His advice to aspiring young chefs is to put in the work. “Hard work is incredibly gratifying. Human hands were designed for it, the brain was designed to push a person’s intellect and recall, and the legs and feet were meant to feel sore, that good sore that indicates much was accomplished in a day.”
His signature dishes include Cider-roasted pork belly with mash potato and root vegetable for mains and Belgian truffle cake served with vanilla bean ice cream for dessert. And when he’s out of the kitchen, the father of two spends his free time travelling, listening to music, playing pool and exercising at the gym.
Q&A Quickfire with Chef David Loate
Can you tell us what you enjoy about your new position as complex executive chef? I am loving the ability to freely express my culinary passion in the kitchen and see my ideas come to life. It is fulfilling to have the ability & opportunity to drive departmental goals and achieve them within the specified time.
Best thing you have ever eaten? Sous vide salmon served with horseradish cream and watercress purée
How do you deal with an angry guest? Listen attentively, acknowledge the problem and take control of the situation so that it is resolved urgently.
Do you have any mentors? Chef Peter Robertson, who has given me personal guidance
What would your last meal on earth be? Tin fish curry with boiled eggs and rice