Exclusive: Durban-born London-based chef chats to ECR
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Patrick Williams owns a stunning restaurant in London inspired by South African cooking. Growing up in Durban, down the South Coast he loved the sunshine and the beach life.
At 17, with no clear direction, Patrick found inspiration in his older brother, a chef working in Cape Town. Moving to live and train with his brother was a significant life change but one filled with promise.
Leaving the familiar shores of Durban for the bustling city of Cape Town was a cultural shift, but Patrick quickly acclimated and thrived. He spent 10 years working with esteemed chefs, where he progressed to junior sous chef. His culinary journey further led him to work with PJ Vadas, another signature restaurant on a South African wine farm.
“ PJ was a bit of a mentor. My brother was a mentor and another good chef friend of mine who, now lives in Australia,” he told East Coast Radio.
At 26, Patrick’s mentors suggested he move overseas to deepen his culinary expertise, with the possibility of returning to head up his own restaurant. Embracing this advice, Patrick relocated to London, a move that would ignite his future successes.
“So I moved over to London,” he shared.
London brought Patrick new culinary experiences and personal milestones. Working with Robin Gill, a chef full of energy and creativity, significantly influenced Patrick's culinary approach. During this period, he also met his now-wife, Amy, a steadfast supporter through the demanding London culinary scene.
With Amy's background in a restaurant family and a career in design, the couple decided to venture into their own culinary enterprise. The idea was born from their shared desire to infuse their heritage and creativity into a unique dining experience.
The South African influence was a central theme, driven by Patrick's pride in his roots and the untapped potential he saw in introducing London to polished South African flavours.
Determined to create a restaurant that stood out, they brainstormed for a name reflecting their vision. The Kudu, a stunning animal and a fitting logo, perfectly encapsulated their South African identity.
Kudu's culinary offerings bear the distinctive mark of Durban’s vibrant spice profile. With a team of South African chefs, the restaurant’s dishes carry regional inspiration. Their newest venture, a dry spice rub monkfish dish, epitomises this blend of authenticity and innovation.
“ There wasn't really anybody doing it on sort of more of a higher end. Not saying that we are a fine dining restaurant, but something that was a bit more polished and it really showcased what South African flavours could be,” he explained.
For Patrick, these touches ensure that their cuisine resonates with familiarity for South African patrons while offering a fresh take on traditional flavours.
Patrick's journey, from the sunny beaches of Durban to the dynamic food scene of London, displays the utmost resilience and passion.
His advice for aspiring chefs is to dive in wholeheartedly, invest in continuous learning, and surround oneself with supportive, like-minded mentors. This relentless pursuit of improvement and community is what fuels Patrick's culinary success.
At 17, with no clear direction, Patrick found inspiration in his older brother, a chef working in Cape Town. Moving to live and train with his brother was a significant life change but one filled with promise.
Leaving the familiar shores of Durban for the bustling city of Cape Town was a cultural shift, but Patrick quickly acclimated and thrived. He spent 10 years working with esteemed chefs, where he progressed to junior sous chef. His culinary journey further led him to work with PJ Vadas, another signature restaurant on a South African wine farm.
“ PJ was a bit of a mentor. My brother was a mentor and another good chef friend of mine who, now lives in Australia,” he told East Coast Radio.
At 26, Patrick’s mentors suggested he move overseas to deepen his culinary expertise, with the possibility of returning to head up his own restaurant. Embracing this advice, Patrick relocated to London, a move that would ignite his future successes.
“So I moved over to London,” he shared.
London brought Patrick new culinary experiences and personal milestones. Working with Robin Gill, a chef full of energy and creativity, significantly influenced Patrick's culinary approach. During this period, he also met his now-wife, Amy, a steadfast supporter through the demanding London culinary scene.
With Amy's background in a restaurant family and a career in design, the couple decided to venture into their own culinary enterprise. The idea was born from their shared desire to infuse their heritage and creativity into a unique dining experience.
The South African influence was a central theme, driven by Patrick's pride in his roots and the untapped potential he saw in introducing London to polished South African flavours.
Determined to create a restaurant that stood out, they brainstormed for a name reflecting their vision. The Kudu, a stunning animal and a fitting logo, perfectly encapsulated their South African identity.
Kudu's culinary offerings bear the distinctive mark of Durban’s vibrant spice profile. With a team of South African chefs, the restaurant’s dishes carry regional inspiration. Their newest venture, a dry spice rub monkfish dish, epitomises this blend of authenticity and innovation.
“ There wasn't really anybody doing it on sort of more of a higher end. Not saying that we are a fine dining restaurant, but something that was a bit more polished and it really showcased what South African flavours could be,” he explained.
For Patrick, these touches ensure that their cuisine resonates with familiarity for South African patrons while offering a fresh take on traditional flavours.
Patrick's journey, from the sunny beaches of Durban to the dynamic food scene of London, displays the utmost resilience and passion.
His advice for aspiring chefs is to dive in wholeheartedly, invest in continuous learning, and surround oneself with supportive, like-minded mentors. This relentless pursuit of improvement and community is what fuels Patrick's culinary success.
