Chefs-n-Knives – Bennie Schoeman – Southern Sun Waterfront
Chefs-n-Knives – Bennie Schoeman – Southern Sun Waterfront
Meet Chef Bennie Schoeman, a chef whose journey began in the heart of Mpumalanga, learning the foundations of food alongside his grandmother in the kitchen and garden. From those humble beginnings to the high-paced world of hotels in the U.S. and now running service at the 537-room Southern Sun Waterfront in Cape Town, his story is one of passion, growth, and precision.
With a deep respect for Japanese knives (yes, he still uses his first Tsunehisa Santoku), a love-hate relationship with shellfish, and a kitchen philosophy rooted in honesty, discipline, and mise en place.
ABOUT YOU
Tell us a bit more about yourself and your culinary journey.
My love for food developed at an early age. I spent my younger years between a small town and a farm in Mpumalanga with my grandmother, where I spent most of my time in the kitchen with her and in the vegetable garden on the farm.
Right after school, I attended culinary school and then went to the United States, spending two years between hotels and resorts in Florida and Northern California. I joined Tsogo Sun Casinos in 2013, moved over to Southern Sun Hotels in 2016, and Joined Southern Sun Waterfront as Executive Sous Chef in December 2023.
Southern Sun Waterfront is a 537-bedroom, 4-star hotel with Yizani as the signature dinner restaurant.
Yizani means “Come in, welcome” in isiXhosa. Our menu combines contemporary influences with classic South African dishes, inviting you to experience the flavours of South Africa.
KITCHEN PHILOSOPHY
What does a well-run kitchen look like to you?
An organized and dedicated Brigade open to exploring and refining new ideas.
How do you balance speed, precision, and creativity during service?
Mise and Place and communication are key to running a busy service.
What’s the most important trait a young chef should develop early on?
How to effectively organize and plan an assigned section in the kitchen. Never compromise trust in a relationship. Just be honest and open to making mistakes and taking responsibility for them. That is how we learn and grow.
KNIFE TALK
What was the first Japanese knife you owned — do you still use it?
Tsunehisa AS Kurouchi Santoku – Yes I still use it.
What’s your current favourite knife in your roll, and why?
A Goko Hamono Gyuto and a Kyohei Shindo Aogami Kurouchi Funayuki
The Gyuto is a lightweight knife with a razor-sharp edge. It is easy to sharpen and does not react as fast as some other carbon knives, making maintenance a breeze.
The Funayuki has a smaller profile than the Gyuto. I enjoy the way it feels in my hand. It holds a fanatic edge and is perfect for tasks requiring a slightly smaller blade that resembles a santoku on the cutting board.
Do you prefer carbon steel or stainless? Why?
Carbon, the ease of sharpening and quality of the edge is superb.
What’s your sharpening routine? What do you use, and how often do you sharpen your knives?
Self-sharpening on whetstones depending on the edge, either just a quick sharpen on a 1000 and 3000 grit, or start on a 400 grit for a dull knife.
Apply a good neutral oil to carbon knives often. Some people just getting into high-quality carbon knives can overlook the importance of storing their knives with a thin coating of oil.
QUICKFIRE CUTS
Most underrated ingredient: Onions
Most overrated ingredient: Truffles
Favourite knife brand or maker: Yu Kurosaki, Takeshi Saji and Yoshimi Kato
Knife shape you can’t go without: Gyuto and Santoku
One ingredient you always keep in your fridge: Onions, Celery and Carrots.
Western handle or Japanese Wa-handle?
My Goko Hamono Gyuto is a Western-style handle, and my Kyohei is a Wa handle.
Which ingredient do you have a love-hate relationship with?
Shellfish/Crustaceans: Even though I am allergic to them, they are still one of my favorite ingredients to work with as they are such versatile produce.
If you could stage in any kitchen in the world for a week — past or present — where would you go?
El Buli, I believe it would have been a privilege to work with Chef Ferran Adrià.
Thank you for taking the time to chat with us, Bennie. We truly appreciate your insights, your passion for the craft, and your continued support of Kitchen Samurai. It’s chefs like you who inspire us to keep doing what we do.
We wish you all the best in your journey ahead and look forward to seeing you again soon — both in-store and in the kitchen.
Stay sharp,
Kitchen Samurai