Keshan Rambarun: redefining concert dining in Cape Town
Keshan Rambarun, executive chef at Grandwest, is spoiling concertgoers with an array of delicious grab-and-go eats.
Image: Supplied
As the bustling pulse of Cape Town's nightlife beats louder on concert nights, executive chef, Keshan Rambarun, is redefining the culinary experience for concertgoers with an innovative approach that melds gourmet flavours with the street food culture.
Knowing that many audience members may have only a fleeting 20 minutes before the lights dim, Rambarun embraces a global culinary trend by offering “flavour-packed foods that can be picked up and eaten on the go.”
The new hot food station, strategically located en route to the Grand Arena, serves as both an enticing pitstop and a showcase of culinary creativity. Rambarun, who conceptualised this initiative shortly after joining GrandWest two years ago, has observed an overwhelmingly positive reception from patrons eager to enjoy vibrant, tasty options before the show kicks off.
“Our aim is to create simple food, done exceptionally well and executed to perfection,” the chef explained, with a recognition that a lasting memory can be forged not only through the sights and sounds of a performance but also through the delicious offerings enjoyed with it. Rambarun’s culinary philosophy revolves around providing an environment where his 90-strong team feels empowered to express their creativity and culinary skills. By changing the menu options for each show, he continually surprises guests and keeps the dining experience fresh.
Executive chef at Grandwest Keshan Rambarun busy grilling for his guests
Image: Supllied
Growing up in KwaZulu-Natal, Rambarun's affinity for food was nurtured in a family environment where gatherings were centred around wholesome, homemade dishes—lamb breyani, pot roasts, and prawn curry often graced the table. “My mother’s table always had a seat for someone who needed a hot meal, and her cooking inspired me to train to be a chef,” he shares nostalgically. Influenced by such rich cultural traditions, he naturally gravitated towards a food-focused career that has now blossomed over two decades.
Rambarun’s culinary journey has been extensive and varied, encompassing experiences at private game reserves, catering companies, and both the hotel and casino sectors. With a Grande Diploma in Cordon Bleu from the reputable Silwood Kitchen Cookery School, he returned to Sun International in 2023 after a three-year hiatus.
His impressive credentials also include serving as Executive Chef at The Table Bay for three years, a role he ascended to after a year as executive sous chef, along with earlier stints at the group’s Sibaya hotel and casino in Durban, and Phinda Private Game Reserve. Most recently, he honed his expertise at the Taj Hotel in Cape Town.
As he continues to innovate and elevate the dining experience for GrandWest's concertgoers, Rambarun's culinary adventures are set to leave an indelible mark on Cape Town's vibrant food landscape.