TONY KOCKE, EXECUTIVE CHEF
European diners tend to be a lot more open to modern cuisine and expect the chef to push the boundaries and food levels. The South African diner, on the other hand, is far more conservative and tends to stick to what he knows best.
Both approaches are just fine for Tony Kocke, whose extensive international experience has allowed him to add a very special magic to the menus at the Fairmont Zimbali Resort since he arrived in 2017.
Looking back over the two years that he has spent as executive chef responsible for running all aspects of the six kitchens that serve the Beach Café and Bar, Bite Pool Bar, Coral Tree Restaurant, OSA Restaurant, 31 Degrees and In-Room Dining, he admits that what he has enjoyed most has been catering for large corporate functions and weddings that take place at the hotel.
As a Michelin star chef and leader of a team of 60 chefs, he has certainly made his mark within a very short time. In addition to introducing the Chef’s Table monthly event which allows local foodies to sample to creativity of a culinary master, he has also facilitated the change from the Ayoba! Mexican restaurant to the Beach Café and Bar Restaurant and constantly reviews menus.
Despite his extensive knowledge of international cuisine, he not only has a passion for local delicacies but also an appreciation for using fresh local ingredients. The vegetables that are chopped and diced in his kitchens are grown on a nearby farm, fish is caught fresh along the East Coast and cheeses are sourced from an artisanal cheese maker the KZN Midlands. Curries are crafted by home grown Indian and Zulu cooks while pickles and chutneys are made in-house.
Kocke describes his cooking style as simple and clean and says that his true art is bringing out the flavours and tastes created by mother nature using tried and tested cooking techniques and then arranging each meal beautifully on the plate.
His extensive culinary career has been well documented. He grew up in Germany and says he knew he wanted to be a chef from the age of just 10. He trained in Berlin and, even though he played professional ice hockey for six months, gave this up due to an injury.
From there, his love for good food grew. Having completed his apprenticeship at Restaurant Papillon in Berlin, he moved to London in 1985 where he gained invaluable experience as a Commis Chef for The Dorchester Hotel as well as the The Hilton and St James Club.
His travels finally brought him to South Africa in 1987, and he spent time in the kitchens of the Royal and Edward Hotels in Durban before being lured to five star establishments in Johannesburg and Cape Town. He was voted Best Young Chef Garde Manger in South Africa and in 1989 he was awarded the Hudson Knight Chef of the Year award.
After nine years in South Africa, Kocke’s love for international travel took him back to London where he worked as Executive Chef at Harry’s Bar and Restaurant, The Savoy’s then, newly opened restaurant serving international five-star cuisine.
During the nineties, he went on to cruise the Caribbean, serving 1750 guests daily as the Executive Sous Chef for Holland American Cruise Line.
From there, he was private chef to the British Embassy in Berlin before embarking on his greatest adventure of all – opening his own restaurant, Ma Cuisine, in Brandenburg, Germany. This led to what he still regards as the greatest achievement in his culinary career – being awarded a Michelin star.
Over the years, Kocke has served a number VIP diners – including Queen Elizabeth, Jimmy Carter, Brad Pitt and Angelina Jolie, George Forman, Pitbull, Sigourney Weaver, the Springboks and the most memorable of all, Princess Diana.
After five years, he sold Ma Cuisine and returned to South Africa. He spent time in kitchens in both Cape Town and Johannesburg, before returning to the province that had stolen his heart all those years ago. Here, he worked at the Beverley Hills Hotel before moving to the Fairmont Zimbali Resort.
Kocke puts his successful culinary career down to three things – dedication, perseverance and a love for cooking.
His advice for those wishing to follow in his footsteps? Study and work in Europe and then travel the world! Now living in Ballito, he enjoys time off with his wife, Michelle and two staffies, Abbey and Ozzy. Even in his own kitchen, he enjoys cooking – especially when it comes to his favourite which is “duck in any variation”.
Looking to the future, one would imagine that there’s very little that this culinary master has not already ticket off his bucket list. One of the last remaining items, he admits, is completing his own cook book filled with stories and recipes.
About Fairmont Zimbali Resort
South Africa’s magnificent eastern shoreline presents gently rolling hills and lush flora, pristine forest and glistening sea, which form the backdrop to a world of wondrous sights. Cosmopolitan flair and traditional Zulu accents permeate Fairmont Zimbali Resort’s 154 guest rooms and suites, each with scintillating views of the warm Indian Ocean. Adding to the superb offerings is a variety of exquisite food and beverage experiences; a 1,205-square-metre ballroom; and welcome recreation, including a renowned Willow Stream Spa and state-of-the-art fitness centre. At Fairmont Zimbali Resort, our legendary hospitality and attention to detail create an atmosphere of pure paradise.
For more information or reservations, please visit fairmont.com/zimbali-resort/ .