Celebrity Chef Keegan Maistry engineers a menu fit for the harshest of winters

Renowned South African chef and television cooking-show judge Keegan Maistry thrives on the creative freedom he enjoys at one of Johannesburg’s top hotels.

Maistry is widely known to television audiences for his role as a judge on Nyama Battle, South Africa’s first locally produced food show on e.tv.

As executive head chef at Radisson Red Johannesburg-Rosebank, Maistry draws inspiration from an environment that values both innovation and guest satisfaction — and the results speak for themselves.

Since joining the team last year, the 38-year-old has impressed diners with a specially crafted winter menu.

The root of Maistry’s creativity

Speaking about his creative process, Maistry reflected on the time he spent working alongside some of the world’s top culinary talents, drawing inspiration from their techniques and ideas. He thoughtfully incorporated many of these influences into a unique fusion concept developed over six months.

“I have 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,” said Maistry.

A creative feast for chilly days in the city

Embracing the hotel’s bold, contemporary vibe, Maistry has infused his winter menu with warmth and imagination, a perfect match for Johannesburg’s seasonal chill.

Inspired by the Radisson Red Rosebank’s reputation for celebrating iconic art, he finds even more motivation to bring creativity to every dish.

Maistry noted that when the temperatures drop, Joburg diners waste no time in craving comfort. They often request a rich oxtail stew or a spicy curry paired with a glass of red wine.

“It’s so cold here, which is why we offer guests different soups of the day, whether vegetable, tandoori or lentil. At the same time, we have given our chefs a blank canvas to be creative,” said Maistry.

Playful plates, bold flavours, and winter warmers

Maistry’s winter menu is packed with hearty favourites. From hot starters and wraps to bold red-bun burgers, pastas, and towering three-slice gourmet sandwiches, all crafted to bring comforting warmth to the table.

The grill selection caters to every craving, offering everything from premium steaks, pork ribs, and lamb chops to chicken and game. Halaal options are also thoughtfully prepared using separate pans for meat, poultry, and fish, ensuring all guests are welcomed.

Among the standout dishes is the cleverly named “Dumpling It Like It’s Hot” — soft, doughy dumplings served in a spicy Asian-style broth infused with scallions, lemon, and chilli.

Another favourite, “Ramen on Fire”, combines house-made chilli oil, spicy noodles, grilled chicken thigh, a soft-boiled egg, and rich chicken broth — and continues to be a top pick among diners.

Maistry is especially proud of his “Seafood Solo Act” — a vibrant seafood boil of crab, mussels, calamari, prawns, corn, potatoes, and eggs, all served in a plastic bag — which has proven a hit with winter guests.

“I spent five years in America and this dish is massive over there, especially in the coastal regions. South Africa is so rich in seafood, how could you not enjoy it?

For this juicy item guests receive an apron and gloves before digging in.

“People are really enjoying that,” said Maistry.

Bringing international flair to Johannesburg’s culinary scene

Hailing from KwaZulu-Natal, Maistry worked alongside Michelin-star chefs in New York and Florida, maintaining ongoing connections with them.

He feels it’s essential to stay current with global culinary trends, especially at a place like Radisson Red Rosebank, which welcomes a diverse international clientele.

“When you design a menu, you need to consider whether you are doing it for regular consumers,high-end guests or someone who wants a simple meal. All these factors come into play,” said Maistry.

Celebrating SA’s unique flavours

While he has gained valuable inspiration from his international experiences, Maistry takes great pride in South Africa’s culinary heritage, especially the flavors of his hometown, Durban.

He confidently claims that Durban’s signature lamb curry is unmatched anywhere in the world and commends the distinctive game meats native to South Africa.

After extensive travel, he remains convinced that the country’s local cuisine and ingredients are among the finest available anywhere.

“It’s important for us to embrace this and introduce our dishes to guests,” said Maistry.

With Johannesburg’s vibrant dining scene offering countless options, Maistry emphasized that the hotel’s OUI Bar & KTCHN had to stand out from the crowd.

“My job is to engineer the whole thing and bring it to life,” he added.

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