The 38-year-old South African is keeping traditions alive with recipes from his homeland

Where did you grow up?

I was born and raised in the beautiful city of Cape Town, where I lived until I was 23. The beaches, the mountains, the exceptional winters and extraordinary summers are forever ingrained in my soul. Those memories still play a big part in my cooking today.

Did you eat your veggies?

Yes, although the vegetable options back then were quite small. I remember having aubergine for the first time when I made my first moussaka. Food knowledge and experience have really opened up my eyes to the plethora of vegetables in the world.

When did you know you wanted to be a chef?

I could have been an accountant, lawyer or chef. I knew I didn’t want to study in an academic setting so I opted for an apprenticeship and fell in love with the idea of being able to have a career with continuous growth and evolution. I still learn every day.

What is your favourite food memory?

Ramadan meals, at home, surrounded by my family. Food is so important for keeping traditions alive. I miss being a kid on those occasions because I remember the food in all the houses we would visit.

How difficult was your training?

I was trained in a classical French kitchen called Au Jardine, under Chef Cristophe Gerault, and then under Chef Alexandre Coupy. Two very different French chefs, but equally enthusiastic and both as demanding as each other. It was so tough but I appreciate everything they taught me. On a scale-out of 10, it was easily a 20, with additional stress coming from the studies I did.

What inspires you?

The ethos and philosophies of the great chefs — The Roux Brothers, Raymond Blanc, Alain Ducasse, Marco Pierre White to name but a few. They represent hard work and a hands-on approach to developing and teach.

Favourite kitchen equipment or gadget?

My Wusthof kitchen knives. Also, a blender and a dehydrator.

Best piece of advice you would give a home enthusiast?

Experiment with different products. Take recipes from cookbooks but use them as a guideline. Ask older generations to share food knowledge. They know so much we don’t.

Best cooking tip for a novice just getting into the business?

Ask many questions, learn and be involved in as many opportunities that come your way. Make mistakes as it’s the only way to learn.

What’s the most popular dish at Cherabinth?

The bouillabaisse. My spin is there is no alcohol in its preparation, but it is still served with a traditional rouille.

What products should we be buying?

Fresh is always best. No matter what you are buying.

Five ‘must-have’ items in your basket…

Garlic, onions, fresh lemons, potatoes and leeks.

Funniest kitchen incident?

Oh we’ve had some fun, but the stand-out would be watching an unsuspecting trainee chef trying to cut all-purpose flour, in a bid to make it “fine enough” to make a brioche loaf. The things you do when you’re young.

Who in the food world do you most admire?

Alain Ducasse. The most Michelin Stars in the World must count for something.

Favourite foods to cook with?

Fresh vegetables, you cannot beat the flavours.

What is the most challenging ingredient to work with?

Artichokes, although I have made a smoked oyster and artichoke soup, which was remarkably delicious.

What do you like to eat when you’re at home?

Anything really. I am not a fussy eater at all, although I don’t like it if food is overcooked.

Any foods you just don’t like?

I still struggle with olives and some very mature cheeses.

What are your favourite cookbooks?

I have some books that were gifted to me, but I will always cherish my Larousse Gastronomique.

What is going to be the next big thing in the food world?

I think a healthy, more ergonomic diet, will be required in the future. Don’t discount the vegetarians as some of the food out there is amazing. Joel Rubuchon has taken exemplary strides in the vegan world.

What do you do for fun?

I am really relaxed and chilled. I play video games, read books and take my family and friends out for casual dinners.

Where is your favourite place in the world?

Mexico was so much fun. Still haven’t seen much of Europe, but there are some destinations I would love to have an adventure in. New Zealand is at the top of my list.

What do you most love about your job?

I am almost never bored as there is always something to do.

If you had just one wish, what would it be?

I would like to travel to outer space and see the relativity of time.

What would be your ‘Death Row’ meal, as the late Anthony Bourdain once said?

Medium rare New York strip steak, with a soft, sunny-side-up egg, Bordelaise sauce and sauteed mushrooms on the side.

Savour the fresh catch of day at this traditional seafood spot. Cherabinth Seafood Restaurant is located on the Lower Ground Floor Seventh, Al Barari, Dubai.

www.cherabinth.com