With a career spanning global kitchens and a love for sustainable, local ingredients, Daniel Payne has embraced the role of executive chef at The Oyster Box in Umhlanga. We chatted to him about his newly-launched menu and what it’s like working at this iconic hotel.
Daniel’s love for cooking began in his early years, learning the basics alongside his mom and grandmother in a family that cherished food. His early memories are filled with the aroma of fresh, hearty, delicious home-cooked meals and the sounds of lively family gatherings. One of his first creations was a chocolate fondant at age seven. “My family thought it was raw because it was soggy in the middle,” he laughs.
BUILDING A CULINARY CAREER
Daniel’s formal training started at the International Hotel School in Sandton, where he mastered classical cooking techniques and modern gastronomy. His early career was marked by roles in some of Johannesburg’s finest hotels, as well as his participation in the Junior Culinary Team of South Africa, where he competed internationally.
His career has also included an impressive tenure with the Four Seasons Hotel group. He joined the opening team of Flames Restaurant at The Westcliff in Johannesburg, eventually taking on roles at Michelin-starred Le Cap in France and overseeing culinary operations at nine restaurants in Egypt.
COASTAL-INSPIRED CUISINE
At The Oyster Box, Daniel’s menus emphasise the flavours of South Africa’s coast, featuring sustainably sourced seafood and local, seasonal ingredients. His culinary style blends traditional flavours with contemporary presentation, creating dishes that reflect the coastal charm and vibrant local ingredients of the region, as well as the heritage of the hotel itself. While the menu changes often, some examples of Daniel’s creative dishes include West Coast sole ballotine with crab farce tarragon crumb, pomme purée, pine nut crème purée and broccolini sauce vierge; Cape Malay braai’ed tofu with red quinoa, edamame, sultanas, green beans, peaches and king oyster mushroom; and salmon and tuna crudo with cucumber salsa, green papaya, sesame yuzu, spring onion and miso.
LEADING WITH SUSTAINABILITY
A firm believer in sustainable practices, Daniel has introduced eco-friendly initiatives throughout The Oyster Box’s kitchens. From AI-powered food waste tracking to composting and energy-efficient appliances, his approach aligns the hotel’s dining experience with its commitment to environmental responsibility.
Reflecting on his journey, Daniel shares that The Oyster Box felt like home from the moment he stepped inside. To stay relevant and meet modern taste preferences, his menu evolves with the seasons to reflect the best available ingredients. By blending tradition with modern innovation, he hopes to share his passion for fine cuisine with local foodies and travellers alike.
Details: The Oyster Box Hotel, 2 Lighthouse Rd, Umhlanga Rocks; 031 514 5000 www.oysterboxhotel.com
