Totally Kosher

  |   Tel: 0861 KOSHER (567 437)   |   E-mail: info@totallykosher.co.za

The Team

We have employed some of the best people in the country to create and present kosher food of the highest standard.
We take pride in the training of young up and coming chefs who will one day be the captains of industry.

 

Richard PearceRichard Pearce is the Chef Patron and visionary

The chief bottle washer, cook and delivery boy of Totally Kosher is owner and operator Richard Pearce. With over eighteen years of experience in both the local and international hospitality industry including various premier hotels.

Richard is a member of the South African Chefs Association (SACA) and sits on the Gauteng Committee in his personal capacity His experience and affiliations has resulted in Richard being acknowledged and accredited as an International Culinary Judge through the World Association of Cooks Societies (WACS). Adding a strong business sense to a passion for food and a love for the Jewish community of which he is a part results in Richard being uniquely qualified to make Totally Kosher the premier Kosher food supplier. 

 

Tony KoenTony Koen: Executive Chef

Chef, alchemist and former owner of his own business. With over 25 years of experience made Tony Koen the most intellectual and skilled candidate for the running of Totally Kosher’s new kitchens and staff. Tony’s culinary knowledge and experience as well as his multi linguistic skills being fluent in English, Arabic and Zulu have been a great advantage for us in the complexity of explaining to the staff as well as to some of our religious clients and religious authority boards how the systems work and has an unbelievable knowledge of the science of food and food safety. 

 Tony has been trained in professional cookery, he has held esteemed positions as the Executive Chef of the Saxon Boutique hotel. As a consultant Head Chef his last project was the opening of the new Rosebank Holiday Inn. Currently Tony is working on changes to the companies purchasing and costing systems to reduce our overheads and to stream line the current systems even further. Tony is an active member of the South African Chefs Association and experiments with molecular gastronomy in his spare time. He too is involved in the training, management and motivation of staff.

 

Julian CohenJulian Cohen: Function co ordinator

Julian Cohen has joined the team in the position of Functions administrator and continues to consultant to the hospitality sector. He has been involved in several opening teams when launching new Hotels and restaurants throughout the country. An expert knowledge of wines and menu matching, setups and designs has given us the creative edge.