Skip to content

Chef Coo Pillay elected President of the SA Chefs Association

Chef Coovashan Pillay has been elected President of the South African Chefs Association during the organisation’s AGM on Thursday. He succeeds James Khoza and will lead the association as it celebrates its 50th anniversary.

Raised on a farm in the North Coast of KwaZulu-Natal, Chef Coo developed a passion for food and a deep appreciation for fresh produce. He is currently the Director of Food & Beverage at Protea Hotel by Marriott® Johannesburg Wanderers.

A graduate of the International Hotel School, Chef Coo completed his training at the DISH Restaurant in the Royal Palm Hotel under the mentorship of former Group Executive Chef Shaun Munro.

“I have been influenced by both Asian and African cuisines, which I strive to blend into my dishes, creating fusion cuisine. My expertise lies in the Food and Beverage sector. With a background in commerce, I have a solid understanding of hotel financials, food costing, and menu engineering. Additionally, I possess experience in marketing and HR/IR,” he explains.

Since graduating, Chef Coo has held positions at various prestigious establishments, including 1 on 1 Gateway Conference Centre, Quarters Hotel Florida Road, Life Hotels OR Tambo, Life Hotels The Aviator, Zebula Golf Estate and Spa, Holiday Inn Sandton Rivonia Road, Royal Marang 5-Star Hotel, and Protea Hotel by Marriott OR Tambo Airport.

Regarding leadership, Chef Coo states, “In the culinary industry, leadership is about inspiring others, driving innovation, and fostering a culture of excellence. It requires integrity, empathy, and a commitment to personal growth, creating an environment where both the kitchen team and guests feel valued and appreciated.”

Chef Coo is one of the featured speakers at the SA Chef Conference & Expo, taking place on 25 and 26 November 2024 in Cape Town. Join us for this pioneering event specifically designed for restaurant owners, executive chefs, and stakeholders across the hospitality and tourism sectors, from SMMEs to large enterprises, to discuss the “business of restaurants” and how to grow the culinary sector and leverage gastronomy tourism to benefit all hospitality stakeholders. Limited seats available. Don’t miss out. REGISTER NOW!

LATEST ISSUE

Subscribe to our Bi-Weekly Newsletter