What Richard Carstens did next.

Richard Carstens.

In his first interview about his new position as Executive Chef at Tokara, Richard Carstens spills the beans to Spill.co.za on his food, food critics, his life influences and his wife’s miso soup.

Renowned restaurateur, Wilhelm Kuhn, is taking over Tokara to run it, and has hired Richard Carstens as his Executive Chef.  Set in a spectacular location on the top of the Helshoogte Pass outside Stellenbosch, Tokara will reopen in early October.

The renovated Tokara also promises a bar in the foyer which will overlook the kitchen. Guests wil be able to enjoy pre dinner drinks while watching the sunset over Stellenbosch in the distance. 

Wilhelm Kuhn describes Richard’s cooking as “an intelligent take on modern South African cooking”. 

I caught up with Richard to have a chat and here is what he had to say. 

So Richard, how do you feel?

” I’m extremely excited. I’ve spent a lot of time working in the Winelands in the past, so really it feels like returning home for me. It’s a great opportunity to get to work with passionate fellow professionals. It’s all about consistency. Dishing up great food all the time.” 

And the food you intend on dishing up. What should we expect? 

“A focus on local ingredients, seasonally focused, presented in a modern way, using classic techniques. Pushing flavours and texture.” 

 What do you think of food critics? 

“I have no problem with them. They  are very necessary and an important part in educating the general public about food”. 

And food bloggers? 

Tokara Restaurant.

“ I been following food bloggers for a long time, the South African ones along with the international ones. They are now an integral part of the scene.” 

“Without a doubt it has to be  Ferran Adria,  Mr El Bulli,  he has had a huge influence on me. I’ve pored over his books and I have every one. Then there’s the American chef of French Laundry fame, Thomas Keller and the South African Chef, Rolf Van Plenezen. Rolf was really my mentor.”  

What’s your favourite dish to eat? 

“I love to eat steamed jasmine rice with a ginger clam broth and an apple and fennel salad. It’s my wife who cooks this and it’s great.” 

What’s the best thing about being a chef? 

“ I love being able to create everyday and passing on knowledge. The worst aspect is focusing and putting a lot of effort and energy into showing young chefs and then they don’t get it.” 

Tokara Winery.

If you weren’t a chef what would you be doing now?

 “Oh definitely something in the field of science.” 

 What’s your favourite food memory?  

 Everything my wife cooks. She’s really a great cook.  She does a great Japanese miso and vegetable dish. 

So what are my first impressions of Richard Carstens?  Thoughtful, understated, serious about food and determined to make a mark at this new venture at Tokara, and in awe of his wife’s cooking.  

There’s something very endearing about that. 

I’ve never eaten anything Richard has cooked and do you know what, I can’t wait, because I think I’m in for a treat.