Radisson Red Johannesburg-Rosebank’s head chef curates tongue wagging winter menu

Executive head chef of the Radisson Red Johannesburg-Rosebank Keegan Maistry is inspired by an environment that cherishes creativity as much as it does happy travellers, and the proof is no doubt in the pudding.

The 38-year-old, who joined the team last year, has set patrons’ tongues wagging with a menu especially curated for this winter season.

“I’ve incorporated global trends, some local trends, good comfort-food, as well as something that I call a ‘chef’s playground’ which is where I get really creative.”

The KwaZulu-Natal born foodie rubbed shoulders with Michelin-star chefs in New York and Florida, and believes it is important to keep up with international trends, especially because he works at a restaurant which hosts many foreign visitors.

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While warmth is the overriding theme amid Johannesburg’s traditional big freeze, Maistry has taken the hotel’s modern, funky feel to heart, offering guests an unmistakable taste of his imagination.

The Rosebank landmark has become synonymous with showcasing works by famous artists, an element that further motivates Maistry to let his creative juices run free in the kitchen.

One of his creations is Ramen on Fire, a top-seller comprising spicy noodles, chilli oil made in-house, chicken broth, a soft-boiled egg, and grilled chicken thigh.

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Maistry is especially pleased that his Seafood Solo Act: a boil of crabs, mussels, calamari, prawns, potatoes, eggs, and corn served in a plastic bag, is hitting the mark with the hotel’s winter clientele.

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