A chat with executive chef Tristan Latouf of Radisson Blu Hotel Sandton’s Vivace
Enthusiasts can mark their calendars each month to join the Vivace supper club and are promised an exciting, once-off menu.
Ever wondered what makes a chef tick? How does one deal with the heat in the kitchen?
We chatted to Radisson Blu Hotel Sandton’s Vivace Restaurant executive chef, Tristan Latouf.
Latouf has not only enjoyed international success in the industry, he is also an Escoffier Society award winner, Carluccio’s Italian Cook Competition runner-up and International Jeunes Chefs Rôtisseurs Competition finalist.
Vivace has introduced the concept, Supper Clubs to market as the pandemic restrictions ease. Focusing on the perfect pairing of fresh, seasonal produce, local wines and champagnes, Latouf creates a modern take on the supper club phenomenon.
What makes your style of cooking different to other chefs?
It’s more relaxed, rustic and accessible – I never had formal training so there are no classical methods in my food, just flavour and substance.
The more relaxed but refined style of dining offered at the Supper Club, do you think this makes it more inclusive?
I think it makes it more accessible to anyone and everyone, high-end restaurants are charging up to R1 500 per person without that personal touch, with Supper Club you get the same amazing experience in a more personal and laid-back setting.
We hear you like to support local, why is this form of supply and demand more sustainable?
Chefs in South Africa play a huge role in advocating farmers around the country, we showcase their produce and incorporate only the freshest ingredients into our menus.
Interaction with guests at events such as the Supper Club, why do you think this adds value?
It brings me back to the good old days when chefs had more of a personal interaction with their guests. It is not common these days, it seems to be all about mass production and not some much about the personal experiences.
The relationship between a restaurant manager and a chef is ultra-important, how do you make it work?
Themba Mpofu and I have always had amazing synergy in the restaurant, we understand each other, and we have the same values when it comes to guest satisfaction.
When not in the busy kitchen, what is your go-to home-cooked meal?
A plate of crispy thin cut chips with a slow cooked, soft egg in butter, topped with fresh chilli and sliced tomato with balsamic vinegar drizzled over. My kids and I love this and it’s a family favourite.
The four-course menu, wine pairing and entertainment costs R450 per person. To book the next Supper Club email tanith.hillocks@radissonblu.com
Related articles:
https://www.citizen.co.za/sandton-chronicle/306808/high-spirits-from-chefs-as-children-select-toys/
https://www.citizen.co.za/sandton-chronicle/310085/young-chefs-have-you-got-what-it-takes/
