CANCEL
 

Kevin Joseph

 
 

Executive Chef, The Oyster Box

 

I have been with The Oyster Box for 15 years and I continue to be passionate about the food we deliver. I began my career in the South African Navy where I began training as a chef. I have since accumulated a wealth of hands-on experience at leading hotels in South Africa and around the world. These include The Peninsula Hotel in Cape Town, Raffles Hotel in Singapore, and the Michelin-starred Tamarind and Claridges restaurants in London.  
 
During my career with Red Carnation, I have spent time training and learning with the teams at The Milestone Hotel & Residence in London, Summer Lodge Country House Hotel and Spa in Dorset, Bushmans Kloof Wilderness Reserve & Wellness Retreat and the Twelve Apostles Hotel and Spa in Cape Town. I was so proud to work with the teams at The Old Government House Hotel and The Rubens at the Palace, where we developed a delicious curry menu inspired by our incredible curry buffet at The Oyster Box. 
 
I am passionate about cooking from the heart and using the freshest ingredients which are locally sourced where possible. Our cuisine at The Oyster Box, on the Umhlanga beachfront, is a reflection of the diversity of flavours in South Africa, and I hope to bring this approach to the menus at Xigera in Botswana.