Food without emotion is just fuel – chef
Tradition, soul, and a touch of boldness is what Sandton chef Yoshan Naidu puts on the plate.
Food is not just fuel for Chef Yoshan Naidu; it’s a language spoken with respect, intention, and a healthy dose of curiosity.
Naidu said, growing up, food was the heartbeat of his culture. Inspired by watching his mother cook with instinct and heart, he’s carried that ethos into his kitchen today. “Cooking with respect for ingredients, and always a touch of soul.”
At Sandton Hotel, he shows exactly that balance of tradition and bold innovation. “Take the roasted tomato and goat’s cheese risotto: Slow-roasted heirloom tomatoes are folded into a creamy risotto, topped with a silky goat’s cheese emulsion, basil oil, and a crisp made from tomato skins.”
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Naidu explained that it is fresh, bold, and a little nostalgic. One of his favourites. It tells a story of summer produce meeting a bit of quiet elegance.
He pointed out that local and seasonal ingredients are non-negotiable. “There’s a vitality in seasonal produce you can’t replicate. If fennel is abundant, how do we make it shine in a way that surprises our guests?”
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He elaborated that the secret behind his standout dishes is the emotional core behind each plate. “Food without emotion is just fuel. Each dish starts with a memory, a conversation. I want you to feel something with that first bite.”
That emotional charge extends to his kitchen team, too. “Collaboration starts with listening. Our tasting sessions are like creative workshops. We challenge each other until we find the balance.”
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