Executive Chef Yoshan Naidu, a passionate leader in South Africa’s culinary scene, has redefined the dining experience at @Sandton Hotel since joining in September. With a focus on sustainable dining and nurturing young talent, Naidu brings a fresh perspective inspired by South Africa’s rich food culture. This innovative chef is enhancing the festive season dining experience at the hotel. His approach is simple: respect the ingredients, let their natural flavours shine, and create dishes that bring both comfort and excitement. The award-winning chef blends classic culinary traditions with a modern flair to create luxurious dishes that are a tribute to the hotel’s commitment to high-quality fine dining. Diners at @Sandton Hotel can look forward to a menu that celebrates South African flavours in fresh and exciting ways.
When did you become a chef and what training prepared you for your career? Please take us on a journey on what you have achieved.
My culinary journey began in my mother’s small takeaway shop, where I first discovered the power of food. Watching her dedication shaped my understanding of what food can do. My first official job was in the scullery as a pot wash. I started in 2003-2004 at Orion’s Mt Auxes in the Drakensberg. After graduating from Boston City Campus in Orange Grove, I returned to Durban and spent a year at the Hilton. I then joined the opening of Sibaya Casino and Entertainment Kingdom, a 36-seater restaurant where I worked for 14 months. I moved to Southern Sun Elangeni as their chef de partie, where I grew my brand. The group took us around the country to open different hotels and casinos, and I reopened 5 restaurants and 2 bars.
By age 30, I aimed to be an executive chef, and an opening in Pretoria gave me that
opportunity.
We acquired a property at the airport, and the hotel won several accolades, including Best Airport Hotel in Africa and the World. Then, Covid-19 struck, and I decided to leave the industry for a while. I ventured into farming with two friends, starting a successful farmers’ market. However, I missed the kitchen, so I returned to consulting for a few hotels. Southern Sun asked me to return to manage their hotels in Pretoria and Mt Grace. I then spent a year in Dubai as a corporate chef, running the Barian company. Eventually, I returned to South Africa as my family – my wife and two daughters – were here.
Tell us about your experience at @Sandton Hotel? What have been the highlights?
I’ve been with the hotel for 3 months now and we’ve been focusing heavily on
banqueting and day conference packages. The group has decided to enhance our food offerings, including a major update to the in-room dining menu. Since 15th November, we’ve been hosting a Christmas-themed party every Friday. For the leisure market over weekends, we’ve started interactive cooking sessions by our
two beautiful pools. We aim for modern, trendy, simple, and hearty dishes that are full of flavour, but not overly focused on gastronomy.
What is your cooking philosophy?
As an artist, especially with my farming background, I believe in using high-quality
produce and letting it shine. Food should be simple and elegant. Mother Nature is the true artist. Chef Marco Pierre White, one of the best chefs, explains this concept
brilliantly in his books, which I’ve read.
How do you ensure sustainability in the kitchen?
I’m passionate about sustainability, especially after returning from Dubai, where 80% of the food is imported. Sustainability is crucial for South Africa, where we waste 20 million tonnes of food each year. We need to source local ingredients, support sustainable farming, and be aware of the impact of overfishing in our oceans. For example, many people think we get hake, but it’s on the orange list. I also aim to use every part of food – vegetable and animal – from root to tip.
What is your favourite food to eat & how often do you eat it?
Being a chef is simple; it’s about simplicity. I’ve struggled with being overweight and am currently working on changing my lifestyle. It’s about eating healthily. For example, I take a sweet potato, season it with salt, wrap it in foil, and roast it for an hour. I used to take our beef for granted, but we have some of the best. On a Sunday, I might make egg chutney with homemade bread or a simple salad, growing my own herbs and tomatoes to make pesto and toss it together. You won’t find me eating lobster or prawns – I hate prawns now. I used to love them as a kid, but at Sibaya, I had to clean a ton of prawns, and I’ve never wanted to see them again. If I’m on the coast, I’ll have oysters, and in Durban, I’ll enjoy some fish. I love trotters and beans with steamed bread or roti.
Who or what influenced that choice of food you love?
My Indian heritage and Durban influence inspire me to add spices for flavour. I love
Asian, Chinese, Filipino, and Middle Eastern food. You’ll find a hint of spice in all my
dishes, whether it’s saffron or another flavourful addition.
RECIPE
Beef Wellington
Ingredients:
For the Beef Wellington:
1.5 lbs beef tenderloin
Salt and pepper, to taste
2 tbsp olive oil
8 oz mushrooms (finely chopped)
2 cloves garlic (minced)
1 tbsp fresh thyme (chopped)
8 slices prosciutto
1 sheet puff pastry (thawed)
1 egg (beaten, for egg wash)
For the Jus:
2 cups beef stock
1/2 cup red wine
1 shallot (finely chopped)
1 sprig fresh thyme
Salt and pepper, to taste
Roasted Butternut Squash
Ingredients:
1 medium butternut squash (peeled, seeded, and cubed)
2 tbsp olive oil
Salt and pepper, to taste
1 tsp ground cinnamon (optional)
Parsnip Puree
Ingredients:
1 lb parsnips (peeled and chopped)
1/2 cup cream
2 tbsp butter
Salt and pepper, to taste
Instructions:
- Prepare the Beef Wellington:
- Sear the Beef: Season the beef tenderloin with salt and pepper. Heat olive oil in a skillet over high heat. Sear the beef on all sides until browned (about 2-3 minutes per side). Remove from heat and let it cool.
- Mushroom Duxelles: In the same skillet, add the chopped mushrooms, garlic,
and thyme. Cook until the moisture evaporates and the mixture becomes dry.
Season with salt and pepper. Allow it to cool. - Assemble: Lay the prosciutto slices on a sheet of plastic wrap, slightly
overlapping. Spread the mushroom mixture over the prosciutto. Place the cooled beef in the center and roll it tightly using the plastic wrap. Chill for 30 minutes. - Wrap in Puff Pastry: Roll out the puff pastry on a floured surface. Unwrap the
beef from the plastic and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges. Brush the top with egg wash. - Bake: Preheat the oven to 400°F (200°C). Place the Wellington on a baking
sheet and bake for 25-30 minutes, or until the pastry is golden brown. Let it rest for 10 minutes before slicing.
Roast the Butternut Squash:
- Prep: Preheat the oven to 425°F (220°C). Toss the butternut squash with olive oil, salt, pepper, and cinnamon (if using).
- Roast: Spread on a baking sheet and roast for about 25-30 minutes, or until tender and caramelized, turning halfway through.
Make the Parsnip Puree:
- Cook the Parsnips: Boil the parsnips in salted water until tender (about 15-20 minutes). Drain and return to the pot.
- Blend: Add cream and butter to the parsnips. Blend until smooth. Season with salt and pepper to taste.
Prepare the Jus:
- Sauté Shallot: In a saucepan, sauté the shallot until softened. Add red wine and thyme; reduce by half.
- Add Stock: Stir in the beef stock and simmer until slightly thickened. Season with salt and pepper.
To Serve:
Slice the Beef Wellington and serve it on plates alongside a generous scoop of
parsnip puree, roasted butternut squash, and drizzle with the jus.
