Breakfast:

Mon – Sat: 06h30 – 10h30

Sunday and Public Holidays: 06h30 – 11h00

Lunch Daily:

12h00 – 16h30

Terrace Menu Daily:

11h00 – 18h00

Dinner:

Mon – Sat: 18h00 – 22h30

Sundays 18h00 – 21h30

Bombers at the Buzz Bar Hours

Mon – Sat: 11h00 – late

Sundays 11h00 – 22h30

The Buzz Menu -  Download



Coovashan Pillay (Coo)
Age: 28

Training: International Hotel School The Royal Hotel ,1 on 1 Events and Conference Centre , DISH Restaurant at Royal Palm Hotel

 Favourite food to eat : My Mom’s Fish Breyani, My Dad’s Fish Curry and My Gran’s Rotis

Favourite dish to cook: Creamy Chicken and Prawn Recipe of dish Grilled Breast of Chicken stuffed with Prawn and Coriander served with Spiced Jasmine Rice and finished off with a Creamy Coriander Curry Sauce

 Best experience in the kitchen: 126 covers for al a carte dinner at the DISH Restaurant. The night started off with 32 people booked.

Worst experience in the kitchen: Dropping a pot of Jus just before a plated function at the Royal Hotel, took me 3 days to make. Ended up using a premix gravy

What is your best gadget or tool - can't cook without it! My Wustof Chef’s Knife

How do you manage your team: My staff refers to me as the “Nicest” Chef, the Gordon Ramsay approach doesn’t work for me. I am a firm believer of “Treat people the same way you want to be treated by others”. I have thrown a saucepan across the kitchen once, but it just wasn’t me...

What inspires your menu: I love fusing African and Indian cuisine. Having grown up on a farm on the Natal North Coast, we were spoilt have the freshest produce outside the kitchen door. Indian cuisine is so much more than just curry. The spices are so adaptable to any dish. I find African cuisine so under rated in South Africa, so why not use the best of both!

What is your favourite word in the kitchen: “Oh Fish!!!”

Which Chefs inspire: you Garth Stroebel, Heston Blumenthal, Anjum Anand, Cyrus Todiwala and Shaun Munro

Do you bleong to any organisations or professional bodies: South African Chef’s Association (SACA) Served on the KZN Committee of SACA before moving up to Gauteng

Have you won any prizes: Participated in the Chaine des Rotisseurs Jeunes Commis Rotisseurs Competition 2007 Represented DISH Restaurant at the Suncoast Spice Competition 2008 and winner for Best Presentation Invited to Participate at the Good Food and Wine Show Durban 2008, Demonstrated at the Eastern Mosaic SABC 2 Kitchen and the AFROX Best Restaurant Auditorium Invited to Participate at the HOSTEX 2008 show in Durban as well as representing the International Hotel School in the SACA Chef’s Schools Challenge and being placed 3rd in Kwa-Zulu Natal Represented DISH Restaurant in the Top Restaurants of Durban Competition at the HOSTEX 2008 show Participated in the Three Cities Group Culinary Challenge 2008 and was placed 2nd and achieving highest points in the kitchen skills and organisation category Invited to Participate at the Good Food and Wine Show Johannesburg 2008 Represented the International Hotel School in the Unilever Food Solutions Chef’s Schools Competition – Placed 3rd in Kwa-Zulu Natal Represented DISH Restaurant in the Durban Prawn Festival 2008 at the Suncoast Casino Complex Youngest member to serve on the SACA KZN committee Representing 1 on 1 Conference Centre and Three Cities Group at the Suncoast Spice Competition 2009 and being placed 3rd Represented Quarters Hotel and Signature Life Hotel Group at the Good Food and Wine Show Durban 2009 in the Chefs in Action Theatre, the AFROX Best Restaurant Theatre and the Outdoor Theatre alongside Reza Muhammad (BBC Food), Jo Ann Strauss (Top Billing) and Wesley Cruikshank (East Coast Radio) Represented Life Hotels at the Good Food and Wine Show Johannesburg 2009 in the Traditional Tastes, Outdoor Theatre with Top Billing and the Eastern Mosaic SABC 2, Spekko Rice Hands on Workshop

Countries that you have travelled to -which food did you enjoy the most : None Yet. My first destination is India

The hardest dish you find to cook: Desserts... not my favourite part of the meal to prepare but the best part of the meal to eat!

The dish you have created yourself: Spinach roulade with Chick Pea paste and marinated in Cumin, coriander and chilli. Served with Traditional Zulu Samp and Beans and Finished with a tamarind and tomato gravy

When did you know you would be a Chef: Always. Growing up in an Indian home where all occasions, holidays and festivals revolve around the preparation of food. I LOVE FOOD

Your feelings about this, your restaurant: The Runway Diner at Life Hotels OR Tambo is modern, trendy and funky. The food matches this concept, we use fresh ingredients, keep up with current trends and the plating is really funky! We have taken homely comfort food and given it a Chef’s twist! With our kitchen being completely open plan and integrated into the restaurant, guests are able to interact with the Chefs, go into the kitchen and even cook their own meals. We have also had corporate businesses use the kitchen as an ideal opportunity for team building and the response has been phenomenal.

What is your comfort food - a guilty pleasure: Chipniks Dippas with Woolies Sour Cream and Chives Dip

Do you enjoy other people cooking for you Most Definitely!

Contact The Buzz Restaurant by:

Telephone:  +27-11-921 8300

Facsimile:   +27-11-921 8399

Executive Chef

Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Physical address:

 Corner of Bosch Avenue and Kempton Road, Kempton Park, Gauteng.

GPS Co-ordinates

26.105601, 28.241343