5 minutes with Kevin Grobler, Executive Chef at Delaire Graff Restaurant…

Kevin Grobler, Executive Chef at Delaire Graff Restaurant

Kevin Grobler has recently stepped up to the plate at the renowned Delaire Graff Restaurant, I got some answers about him and his experiences…

Where did you train as a chef?
Food and Beverage Institute

Rib Eye Steak – photo by Dianne Bibby of Bibby’s Kitchen

What do you like to eat most?
Steak, more steak and more steak

What’s your least Favourite Food?
Oysters, can’t stand them.

Do you have a childhood, Mom or Gran food memory?
Yes, eating my mom’s charcoal chops and burned chips. That’s what got me into cooking as I couldn’t stand eating that anymore.

Oysters not Kevin’s favoured food, painting by Julian Merrow Smoth

What is your morning routine?
I usually wake up to make coffee for myself and my wife and some tea for my boy. Then I get in some play time with him, feed him and get him dressed for school.  After I drop him off at school, I come to work and have a coffee with my senior team to plan out the day.

From where do you draw your inspiration?
Fellow chefs and a lot of reading and a bit of stalking on other chefs on social media.

What’s your Favourite Dish you are cooking now?
The braised beef short rib we did for our media launch of the new menu. It shows a bit of skill and effort.

Favourite Cooking Tools?
Knives, I have a serious obsession with knives

Craft Wheat & Hops, Stellenbosch

What is your ideal neighbourhood eatery?
I enjoy Craft in Stellenbosch as they have good beer and good easy food.

Always in your fridge at home?
Garlic, ginger, lemon, a form of fat, cold beer and preserves.

Name 6 food items you would take to a Desert Island?
Seeds as you can plant them, oil, garlic, live chickens to breed more, salt, rice

Iron Maiden in performance

What is your Desert-Island Disc?
Iron maiden- Fear of the Dark

Your most Underrated Wine?
Lanzerac Chardonnay

Your craziest Wine or Food or Equipment Purchase?
Knives, my knives are very expensive

Saturday night after service tipple?
An ice-cold beer or a good whisky

Kevin Grobler in action plating up

Restaurant Peeve?
Dirty plates, I can’t stand seeing finger marks on a plate, it drives me up the wall.

Your key Wardrobe Item?
A good Trucker cap or Beanie

Talent you would like to have?
To be able to play an instrument, but I do not have any musical skills.

Bees in your Bonnet?
Bad service or unknowledgeable staff.

Restaurant Memento?
Having the entire staff front and back sign a copy of the menu to keep.

Chris Cornell

Who is your Music Man?
Chris Cornell from Audioslave as he went through a lot of things I can relate to.

The Noma Guide to Fermentation

Bedside Book?
At the moment it’s the Noma ferments book. It is so interesting to learn about all of this. Every day is a school day.

Fictional Character with whom you identify?
I’m not a big fiction fan, but if I have to, I like The Hulk as I need to keep myself calm quite often.

Marco Pierre White, great British Cef

One guest for dinner – who would that be?
Marco Pierre White, I would love to sit around a table and have a drink with him and get to hear his insights into our industry and how it has changed over the years and how he trained his staff to be as great as they could be.

Routine after lunch or dinner service?
Going outside and having a coffee with my seniors to talk about the service we had and where we can improve and just to have a laugh.

I’m currently working on….
A couple of tasting dishes, but I’m going to keep them secret for now. As well as a few fermentations and homemade vinegars.

My favourite weekend getaway is….
Hermanus, it’s a place I go to gather my thoughts and spend time with my family and I get to see a few friends that live there too.

Delaire Graff’s Kevin Grobler. the finer details count

Guilty Pleasures?
Bread, as I am not allowed to eat bread anymore, but every once in a while, I sneak in a few slices, my staff know if they want anything from me, they can buy me with a good bread.

One day, I will….
Have my own farm to grow produce and sustain my family with it.

How do guests contact the Restaurant?

Delaire Graff Restaurant
Guests can contact via email, phone calls or dineplan.
Telephone – +27 21 885 8160
Email – info@delaire.co.za
Website – https://www.delaire.co.za
Dineplan for reservations – https://www.dineplan.com/

The Delaire Graff Restaurant is open for lunch daily from 12:30 – 14:15 and dinner Wednesday to Saturdays 18:30 to 21:00.

Delaire Graff Wine Estate
is our Website Partner


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