Things heat up in the kitchen at Liberty’s as Warren King joins the team

Liberty’s, DoubleTree by Hilton Cape Town Upper Eastside Hotel’s on-site restaurant, recently welcomed Warren King to the team as Executive Sous Chef. Joining much-loved Executive Chef Simon Kemp in the kitchen, the team plans to shake things up.


Located in trendy Woodstock, just 15 minutes away from the Cape Town International Airport and 10 minutes from the CBD, with views of both mountain and sea, the hotel is perfectly positioned for business and leisure.

The hotel is well known for its incredible cuisine, which includes everything from tapas and gourmet burgers to fine dining and the most incredible delicious desserts. The hotel’s Estreet Bar is the perfect spot to sip a cocktail or two or sample top South African wines from the extensive winelist, before dinner.

Warren is excited to join the team; “I can’t wait to learn from Simon and better my skills,” he says. “I’m also very passionate about teaching; sharing my expertise and mentoring the junior chefs is an important part of my culinary journey; being a chef is not just about being a great cook but also passing on skills to the next generation. Respect in the kitchen is a priority to me.”

 

Four quick-fire questions with Warren King:

Where did your love of food stem from?

I guess it all started at home with my mom and granny’s cooking, but I only recognised my passion and absolute love for food at 24, when I received an opportunity to work overseas with a few great chefs – they taught me everything I know today! Being a chef requires a lot of commitment and long hours spent in the kitchen, but more than that, if you are passionate about food and treat every single ingredient with respect, you’re bound to succeed.

What is your favourite cuisine to cook?

I am really fond of French Cuisine beyond anything else, but my cooking comes from the heart so my menus are always an expression of me, through my food. I also love Asian cuisine, and being able to infuse flavours from different cuisines together.

Who are the chefs that inspire you?

Internationally, Sean Key from Miami Florida. What an awesome dude! He not only taught me about cooking, but also how to manage staff with the utmost respect; in this industry you have to work harder than your peers to gain recognition – the higher you are ranked, the harder you have to work. Marco Pierre White is another one, I don’t think I need to clarify why – he is incredible. Locally, Christo Pretorius, from the 12 Apostles Hotel & Spa, who takes fine dining to another level. I spent two wonderful years as his Sous Chef; we had the best and the worst of times in the kitchen together – he showed me pressure like I’ve never known before and I’m thankful for that. I also learnt how to execute a dish and plate like a pro. I also worked with Chef Michael McIntyre at the 12 Apostles, and his personality and calmness, taught me to not let the stress get the better of me. And then, of course, my new Executive Chef, Simon Kemp; he is such a great guy. I have only been working at Liberty’s for a few months and I already feel like he’s taught me so much. It’s extremely fortunate to work with a chef who allows you to experiment with dishes and put your own stamp on the food.

What is your current favourite meal on the Liberty’s menu?

Definitely the Sezchuan Stir Fry; I love the umami concept of the dish – it really tickles my taste buds in just the right way.

For all reservation enquiries please contact DoubleTree by Hilton Cape Town Upper Eastside Hotel by telephone on +27 (0) 21 404 0570 or visit their website.

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