BORN and raised in Chatsworth, KwaZulu-Natal, chef Deena Naidoo is one of South Africa’s most renowned chefs and culinary experts.
Naidoo’s culinary journey began in 2012 when he won season one of the reality TV show “MasterChef South Africa”, an achievement he celebrates every day.
Speaking to Independent Media Lifestyle he said the win opened countless doors, allowing him to interact closely with culinary icons he admired.
Naidoo said the experience has deepened his passion for the art and science of food.
“One of my earliest food-related memories is watching my late mom and family members prepare meals at home. I loved attempting to help out, and the energy, aromas, and laughter from those times are forever etched in my mind.
“I developed an interest in food early on, cooking my first meal at just 6 years old. Cooking remained a passionate hobby throughout my life.
“Winning ‘MasterChef SA’ turned my culinary dreams into reality, leading to a partnership with a leading hospitality group and the opening of my first restaurant, Aarya,” he said.
In 2017, Naidoo opened his second restaurant at Silverstar Casino in the West Rand area but later had to close down both restaurants simultaneously.
He said with Aarya he had the incredible opportunity to partner with Tsogo Sun as the chef patron of the restaurant, allowing him to fully immerse himself in every aspect of running a restaurant, from kitchen operations to front-of-house management.
“The guidance, learning, and mentoring I received during this time were among the most exciting and invaluable experiences of my life.
“After closing the restaurant, I made the personal decision (after many years in this industry) to embark on an alternative path in my culinary journey, by choosing to prioritise my time and invest more of my energy into my family and other personal obligations,” Naidoo said.
Describing his style of cooking, the famous cook said: “My style of cooking is a fusion that brings together the vibrant flavours of Eastern spices and ingredients with the techniques and disciplines of French and Italian cuisine.
“I believe in creating dishes that celebrate bold, authentic flavours while maintaining a balance of textures and presentation.
“My culinary philosophy is deeply rooted in respecting the quality and integrity of ingredients, which guides me in crafting dishes that are both innovative and true to their origins.”
Naidoo said his culinary journey has been shaped by the privilege of being mentored by and working alongside some of South Africa’s finest in the hospitality industry.
“This journey has been both humbling and deeply enriching. A pinnacle moment in my career was the incredible opportunity to engage with celebrated chefs like Massimo Bottura, Michel Roux Jr and Marco Pierre White.
“One of my biggest accomplishments as a chef has been managing my restaurants, which has only deepened my passion for food and fuelled my ambitions in the culinary world.
“I also greatly enjoy conducting audience-facing cooking demonstrations and exploring new cooking equipment and technologies.
“These experiences have allowed me to share my love of cooking with others and continuously expand my culinary knowledge,” he said.
Besides cooking up a storm in the kitchen, Naidoo studied electronic engineering and pursued a career in the corporate information technology sector as a systems specialist.
He is also passionate about fishing, an extreme DIY enthusiast, and has a deep love for architecture and design, having built a few houses over the years.
Currently, Naidoo works as a SAP systems specialist for a large South African retail group, a role that he is deeply grateful to have returned to.
“While I have gathered a wealth of culinary and operational experience over the years, my journey in the restaurant world has run its course.
“I am now focused on content creation, recipe development, and continuously experimenting with new dishes and ideas,” Naidoo said.