Coo Pillay, the President of the South African Chefs Association (SACA), is redefining what it means to be a chef in South Africa.
From his roots on a farming family’s land in KwaZulu-Natal to leading the nation’s premier culinary organization, Pillay has combined a love for local produce with a vision for the future of hospitality.
From Farming Roots to Culinary Passion
Born and raised on the North Coast, Pillay grew up surrounded by sugarcane fields and fresh produce, learning early about farming and marketing from his father.
But the kitchen called louder than commerce.
After starting with a commerce degree, Pillay followed his heart into hospitality, studying at the International Hotel School and training under Shaun Munro at the Three Cities Group.
“Cooking’s never just about food,” Pillay explains.
“It’s about people, connection, and creating experiences that stay with them.”
His childhood experiments in the kitchen eventually became a full-fledged career driven by curiosity, discipline, and passion.
Staying Relevant in a Changing Industry
According to Pillay, relevance in hospitality comes from curiosity, humility, and listening.
“I make a point to hear younger chefs and stay attuned to shifts in the industry,” he says.
With diners more informed than ever, especially through social media, expectations have risen.
Dietary requirements, sustainability, and culinary creativity now shape menus like never before.
Pillay emphasizes that staying relevant isn’t just about trends—it’s about understanding people and adapting.
“Reinvention often begins with acknowledging new perspectives and evolving mindsets,” he notes.
Leadership, Mentorship, and Succession
For Pillay, leadership is service. “Mentorship builds confidence and competence,” he says.
True succession happens intentionally, not by accident.
Pillay credits his own mentors for investing time in him, teaching skills alongside lived experiences, and passing forward the wisdom that shaped him.
Yet leadership is not always straightforward.
Pillay recalls learning lessons the hard way from leaders who undermined rather than supported him.
Those experiences reinforced his commitment to leading by example, building trust, and prioritizing team development.
Hospitality Philosophy: Respect, Planning, and Execution
At the heart of Pillay’s approach is respect—for people, for process, and for the craft itself.
“Planning is essential, but execution depends on discipline and teamwork,” he says.
Whether front-of-house or back-of-house, Pillay believes communication, trust, and consistency are the pillars of a successful kitchen.
Even during chaotic moments, such as unexpected guest surges at buffets, he stays calm and focuses on clear communication.
“Adaptability is key, but quality and consistency must never be compromised,” he adds.
Correcting Misconceptions About the Culinary Industry
Pillay is clear that success in the culinary world is neither quick nor effortless.
Behind every flawless dish is years of dedication, long hours, and sacrifices that often go unnoticed.
“People focus on the result, not the journey that leads there,” he says.
He encourages young chefs to respect every role, embrace feedback, and remain patient.
“Every experience offers lessons. Hospitality is a lifestyle, not just a job,” he adds.
Authenticity as a Differentiator
In a competitive field, Pillay stresses staying true to oneself.
“You don’t need to master every area of the kitchen.
Focus on your strengths, refine them, and be authentic,” he says.
He credits consistency, integrity, and collaboration as the keys that differentiate him from others in the industry.
Advice for Aspiring Hospitality Professionals
For those entering hospitality, Pillay offers practical wisdom: be patient, stay curious, respect every role, and seek mentorship.
“It’s a lifestyle built on service and passion.
The rewards take time, but they are worth every effort,” he concludes.
With Coo Pillay at the helm, South Africa’s culinary scene continues to grow, honoring tradition while embracing innovation, and preparing the next generation of chefs to lead with skill, heart, and authenticity.
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