Chef Kyle Marshall once imagined a future in professional cricket.
Today, he leads the kitchen at The 11th Floor, a rooftop restaurant in Bedfordview that has again been nominated for the Luxury Lifestyle Awards’ Top 100 Restaurants of the World.
His journey from the cricket field to the pass has taught him that success in the kitchen depends on discipline, teamwork and a willingness to keep learning.
“Cricket taught me discipline and the importance of being part of a team,” Marshall said. “It also taught me that I do not have to be the most talented person in the room. If I am prepared to work hard, that can give me the edge.”
From cricket whites to chef whites
At 23, Marshall was weighing up two careers. While playing for Easterns Cricket Union, he enrolled for a cooking diploma at Capsicum Culinary Studio in Boksburg. He later added a pastry qualification, a natural fit for someone with what he calls a “killer sweet tooth”.
His interest in food began at home. Growing up in a close-knit family, Sunday lunch meant a traditional South African roast. He baked with his mother and remembers his grandmother’s signature sauce.
However, his mother’s green beans and potatoes remain difficult to replicate.
After graduating, Marshall travelled to England to play club cricket while working part-time at a village café. He eventually returned to Johannesburg to pursue cooking, developing his skills at Southern Sun Hyde Park, 54 on Bath and Palazzo Montecasino.
At 54 on Bath, chef Matthew Foxon became an important mentor, helping shape his approach to the profession.
An unexpected career opportunity
The Covid-19 pandemic changed Marshall’s direction. When a former guest asked him to prepare a few meals, the request grew into a private chef business. Working independently gave him the freedom to develop menus and establish his culinary identity.
In 2021, he reached the semifinals of “The Ultimate Braai Master”. That same year, an opportunity to cook for Antonio Iozzo and his family in Plettenberg Bay opened the door to a conversation that eventually brought him to The 11th Floor.
As executive chef, Marshall now develops menus and leads the kitchen team responsible for the restaurant’s dining experience.
His philosophy is simple: good food should combine technique and creativity without losing sight of what diners enjoy.
“I want to make genuinely good food that is honest and delicious,” he said. “There needs to be skill and creativity behind it, but it should still be food that people want to eat and enjoy.”
Success is a team effort
For Marshall, recognition is meaningful, but it is not an individual achievement. The restaurant’s latest nomination reflects the work of everyone involved, from the kitchen brigade to the service team.
“A restaurant is never built by one person,” he said. “Every plate depends on the people preparing it, the team serving it, and everyone working behind the scenes. Being recognised again is something the whole team can be proud of.”
Developing young chefs is another part of the job he values. Watching people grow in skill and confidence gives him a different measure of success.
“Seeing someone join the kitchen, develop their skills and confidence, and eventually become an accomplished chef makes me incredibly proud,” he said. “That is the kind of success that lasts.”
lutho.pasiya@nationalmg.co.za
Dining and Cooking