Tony Kocke has recently joined Champagne Castle Hotel in the role of Executive Chef. We caught up with Tony, and asked him a few questions about his career and his culinary vision for the hotel.
Tony is an acclaimed chef originally from Germany, known for his extensive culinary expertise and passion for high-quality cuisine. With a career spanning over 40 years, he has held prestigious positions at renowned establishments such as The Dorchester and The Savoy in London, as well as the Beverly Hills Hotel in South Africa. Tony’s culinary journey includes opening his own Michelin-starred restaurant, Ma Cuisine, in Germany.
Can you briefly share your journey in the culinary world and what led you to become a chef?
I wanted to be a chef from the age of 10. I fell in love with food in Spain as a child, and my dream began at the age of 15. I haven’t looked back. After completing my training in Berlin, I traveled to London, Morocco, South Africa, America, Namibia, Swaziland and several other countries before I returned to South Africa. I lived and worked in Cape Town for 14 years before I came back to the Central Drakensberg in KwaZulu Natal.
Who were your biggest influences in your culinary career?
I’ll always be grateful to the first chef who trained me. When I worked in London it was Anton Mossimann (The Dorchester) and Anton Edlemann (Savoy Hotel). I’ve always loved the way Marco Peirre White thinks.
What have been some of the memorable experiences in your career thus far?
When I think back to memorable experiences, they all include the people I cooked for: Princess Diana, the British Royal family, the King and Queen of Sweden, Brad Pitt, Paul Mc Cartney and a few American Presidents. There are many many more.
How would you describe your culinary style?
I would describe my style as Classic and up to date.
What can our guests expect with regards to the menu at Champagne Castle Hotel?
My vision is to produce fresh cuisine, keeping seasonality in mind, and using as many local products as possible. It’s important for me that Champagne Castle Hotel has a typical ‘Berg’ feel when it comes to food. I’d like to offer a larger assortment of hand-crafted food for all age groups. It’s all about focusing on our guests. I believe the time for signature dishes is in the past.
What challenges do you anticipate in this new role, and how do you plan to overcome them?
I’m a half-glass-full kind of person. I don’t see things as challenges. I have my head down and my ears open, always looking for opportunities and solutions to improve what we offer our guests.
As a chef with extensive experience, how do you maintain a work-life balance in such a demanding profession?
That’s an easy one for me. When cooking is your hobby, as it is for me, you already have balance between work and family.
What advice would you give to young chefs looking to make their mark in the culinary industry?
Young chefs must understand that nothing in a real working kitchen is anything like what they see on TV. Only hard work and daily learning will separate them from the others, and bring them to the top.
What is your favourite dish to prepare?
Another easy one to answer. My favourite dish to prepare is Beef Wellington.
What is your go-to meal when you’re at home?
Many people think that Chefs go home and prepare elaborate meals for themselves. For many Chefs, myself included, it’s about simple and easy. It may surprise you, but my go-to meal is a Double Whopper.
What are your goals as the executive chef at Champagne Castle Hotel? Or put another way, what would you like guests to know and remember you for?
I’d like to be known as the Chef who makes the best food in the Berg.
What will your approach be to the diverse dietary preferences the guests of Champagne Castle Hotel have? Especially in the context of a buffet style restaurant.
If our guests have given us their food preferences we will cater to their taste.
Thank you for your time Tony. Current reviews already suggest you’ve made huge inroads to setting Champagne Castle Hotel apart when it comes to culinary experience. We wish you all success in the future.