The world of food is full of finesse and grandeur, something that comes so easy for chef Adrian Vigus-Brown.
At the age of 30, Vigus-Brown is the executive chef at the gorgeous African Pride Melrose Arch, Autograph Collection hotel.
Putting his skills to the test, Vigus-Brown is classically French trained but loves to experiment with what he has around him.
“My base training is French which in short is good flavours, clean food and prepared in a methodical way. South African cuisine is a melting pot of flavours, we have influence from nearly every corner of the earth and my thing is to fuse all of that – fusion food. So when I say I am classically French trained, basically I am giving you a sexy plate of food,” he said.
Describing his style as ever-changing, his signature dishes are always changing too. Incorporating his love of fusion, Vigus-Brown has South African-inspired ingredients for the signature dish at the restaurant this Heritage Month.
“My favourite thing to do at the moment is braising and fermenting, so what we have now is a beautiful short rib with creamy samp and some dehydrated morogo. I have a firm belief of using local produce, you know whatever is around me.”
Focused on giving patrons an experience, Vigus-Brown enjoys being interactive with his guests.
“Cooking at home there is no experience, so when someone is coming to us we need to give them the experience they come out for. When you come on down to the restaurant, call the chef on duty out and let them show their passion, they will create something for you that nobody else will have. Giving that human element.”
Living his culinary calling, this young chef never missed a step to get to the top.
Some of his advice to aspiring culinary artists is to take the task head on.
“Put your head down and take every criticism and compliment. Don’t hunt for fame, if you do that then you will miss out on so much. Take every lesson and never say no to an opportunity.”
Describing life’s lessons as an experience tank, Vigus-Brown lives by this motto which keeps him motivated: ‘People are rewarded in public for what they have been practising in private.’
Follow these simple rules and you may be the next chef Adrian Vigus-Brown.
