While other kids were making two-minute noodles, Gershwin Gordon was memorising his mom’s every move in the kitchen. Fast-forward a few decades, and this private chef is winning competitions, teaching classes, and crafting the kind of food that feeds the soul.
Every week, Gershwin Gordon watched his mom cook up the full seven colours spread for Sunday lunch. Studying every chop, every stir, every sprinkle. And then one day, at just 12 years old, he recreated the entire meal. On a Wednesday.
“My mom came home and just stared,” he laughs. “She and my sisters were speechless. It was almost identical to hers. That day, my job title unofficially became ‘family cook’.”
Fast-forward a few decades, and the boy who started out sorting rice is now a private chef, a sought-after caterer, and the creator of Gordon’s Creations. He whips up delicacies with flair, teaches hands-on cooking classes with heart, and is cooking up big plans for his future food truck, Fire & Dough. If you’re wondering what passion, grit, and a whole lot of flavour look like, Gershwin’s your guy.
Say yes now, figure it out later
With no formal training, Gershwin said yes to catering his first wedding at just 19. “I’d been cooking nonstop for years and believed in myself. I figured, ‘let’s go. I’ll learn as I go.’” That blend of faith and fire still fuels him today.
Before that wedding, he’d already impressed a local chef at the sports club where he helped out. “One day, the chef left to get more ingredients and told me to just prep. When he came back, I’d already started cooking. He was in disbelief, but impressed. That gave me the confidence to say yes to bigger things.”
Whether it’s cooking for crowds or turning a kitchen flop into something unforgettable (his crème caramel ice cream is the stuff of legend), Gershwin thrives under pressure. “You only get one shot at an event. It still gives me stage fright … in the best way.”
Trial by fire in a French kitchen
One of Gershwin’s most defining culinary experiences came at a high-end French restaurant in London, Racine. There, amidst a team of seasoned professionals, he had to learn to navigate not just a fast-paced kitchen, but also a foreign language.
“I didn’t speak French,” he admits, “but I learned to read body language, watch plating styles, and memorise dishes by sight.”
And then came the moment. He was prepping crème caramel, a very delicate and finicky dessert, when things went sideways. “It didn’t set properly. The texture was off. And in a kitchen like that, you don’t have time to mope. You fix it.”
So, he turned the failed custard into an ice cream base. “I churned it with a bit of tweaking, and the flavour was insane. We plated it as a new dessert. Next thing I knew, it made the menu … and became a bestseller for months.”
That moment, making something brilliant out of a mistake, still sticks with him. “It taught me that failure in the kitchen doesn’t mean disaster. It means creativity. Always have a plan B, and trust your instincts.”
The world was his kitchen
From Cape Town’s creative pulse to Scotland’s respect for ingredients (even if haggis wasn’t quite his thing) to the technical perfection of London kitchens, each stop on Gershwin’s journey has shaped his style.
“Cape Town gave me roots. Scotland taught me that it’s not always about what you like, but what the client needs. You need to be adaptable and versatile. And London? That was precision and professionalism. Together, they grounded me and gave me range.”
He studied at the same college as Jamie Oliver, where inspiration was baked into the curriculum. “Seeing someone from the same halls make it globally was a constant reminder of what’s possible. There was this lecturer, Mr Terry Shoesmith, who always said cooking is a universal language. We all understand it … just on different levels.”
Winning hearts on the telly
Shy in front of a camera but bold in the kitchen, Gershwin surprised everyone, including himself, when he became the first-ever Nyama Battle (a local food show celebrating street food culture) winner just a few weeks ago.
“It was intense and exhilarating. The pressure was real, but I loved every moment of it. I just focused on the food … and prayed. A lot.”
In the final round, he was trailing by two points. “I had one round to turn it around. And I did. I said, ‘Every round is my A-game’, and it paid off.”
That win wasn’t just a trophy moment. It was a full-circle career milestone. “I’d been on MasterChef SA years ago and didn’t get far. This time, I came out on top. It proved to me that persistence, passion, and prayer work.”
Heart & hustle
Whether it’s catering for top-notch events or hosting hands-on cooking classes, Gershwin’s brand Gordon’s Creations is all about food made with love. “It’s my surname, and I’m the creator behind every dish. It felt personal and intentional.”
He especially lights up when teaching others. “There’s nothing better than watching someone nail a technique they thought was impossible. On Valentine’s Day last year, I had couples cooking their own surf-and-turf. It was magic. Laughs, teamwork, and delicious food.”
And now … a food truck!
Winning a food truck on Nyama Battle was another career twist he didn’t see coming. His upcoming venture, Fire & Dough, is set to hit the streets shortly, serving gourmet street food with a twist.
“Think panko prawn sandwiches, lamb wors rolls with classic tomato sauce, smash burgers, buttermilk chicken … and Roosterkoek. Elevated,” he grins. “But I can’t spill all the beans yet.”
The idea? Keep it bold, fun, and full of flavour. “Comfort food, but with finesse.”
Full circle
Gershwin’s gone from family cook to private chef, reality TV champ, and now food-truck founder. And while the flavours have evolved, the heart behind the food hasn’t changed one bit. For Gershwin, food has never just been about feeding people. It’s about connection, celebration and creating moments that linger long after the last bite.
In the fridge, on the plate… and beyond
Chef crush?
Marco Pierre White. “Not just for the cooking, but the conversation and perspective. He sees food for what it truly is – connection.”
His superpower technique?
Emulsions. “Once you know how to balance fat, acid, and temperature … game changer.”
Cooking style in three words:
Bold. Flavourful. Soulful.
One food trend that needs to go?
“Rainbow everything. It’s all looks, no flavour.”
Golden food rule?
“Plan like a machine – but always be ready to improvise.”
If he could only cook one cuisine for life? Asian. “The balance of sweet, salty, spicy, and umami is endless. It keeps you learning and evolving.”
Gershwin’s creamy lemon & herb chicken with grapes
You’ll need: 8 chicken thighs (bone-in, skin-on); 1 Tbsp olive oil; 3 cloves garlic, minced; zest and juice of 1 lemon; 1 cup cream; 1 tsp Dijon mustard; handful of fresh parsley and thyme, chopped; 1 cup sweet seedless white grapes; salt and pepper to taste
To make:
Season chicken with salt and pepper. Sear in olive oil, skin-side down, until golden.
Flip, reduce heat, and add garlic, lemon zest, and herbs.
Pour in cream, mustard, and lemon juice. Simmer on low for 15–20 minutes until the sauce thickens and the chicken is cooked through.
Blanch the grapes, cut in half, peel and add them for the last three minutes just to warm and not cook.
Serve with roasted baby potatoes or basmati rice and greens.
Follow @GordonsCreations on Facebook and Insta.
Text: RIALIEN FURSTENBERG. Image: SUPPLIED.
