Renowned South African chef Kevin Gibbs recently joined N1 Restaurant Suppliers as a sales representative focused on the hotel and restaurant market. His expertise and experience puts him in the ideal position to talk to fellow chefs about the top-quality meat that N1 Restaurant Suppliers offers. We catch up with Kevin to find out more.

Where did your love for food and cooking come from?
I grew up on a farm in Kimberley and throughout my childhood I was surrounded by the fresh produce that was available, especially during hunting season. It was amazing to see all the different dishes that were made from the meats. My family came from an English background, and we would all get together to cook the traditional Sunday roasts, as well as fry-up breakfasts on the weekend and often baked treats in the afternoon. I think my love for food and ingredients stemmed from my childhood on the farm. And when I hit boarding school, it made me crave delicious, home-cooked food even more.

What are some of your career highlight?
In 1988 I became the Executive Chef of The Carlton Hotel in Johannesburg. That was a very proud moment, as I was one of the first South Africa chefs to hold this position. Soon after that I was accepted onto the South African Chefs Association’s Academy of Chefs, which is SACA’s honour society. After the Carlton Hotel closed, I moved to Cape Town, where I was a part of the opening of Ratanga Junction in 1998. I have also had experience owning my own company and now am involved with N1 Restaurant Suppliers.

Have you enjoyed being a part of the South African Chefs Association, particularly through your involvement in the Western Cape Committee?
I have been a part of SACA since the early 1980s and it has been a fantastic doorway to opportunities as a chef, as well as a place to connect and network with your colleagues and peers. I was an advisor to the South African National Culinary team in the late 1980s and have judged at global competitions. It has been exciting to be an active member of the SACA Western Cape Committee, especially when spearheading events and conferences for the culinary community.

You have recently joined N1 Restaurant Suppliers. What is your role there?
I am involved in sales at N1, particularly focusing on the chefs’ market and talking to the hospitality professionals so that they understand the products and are aware of the various cuts and  meat varieties that N1 can offer to chefs. I am also involved in product development, so I’m taking feedback from the chefs back to N1 to ensure that the portions, sizing and cuts are ideal for the market. I’m also looking into speciality meats that the chefs might want. 

What do you think that N1 brings to the market?
N1 is definitely a quality company that offers transparent, consistent good service. Both our Halaal and Non-Halaal factories have onsite HACCP managers ensuring the strictest hygiene standards are adhered to. We are also growing rapidly, so our products are easily distributed throughout the country.

What are you most excited about for your new role at N1?
It is a change for me, but it is very exciting as I get to use my knowledge and expertise as a chef in new ways. I love sharing ideas with fellow chefs and ensuring they get the products that they need.