He's redefining food heritage

CHEF Rev Batohi is a high-energy, classically trained chef with a multifaceted background in the hospitality industry.

- LUTHO PASIYA

Batohi hails from Shallcross and has spent periods living and working in London and, more recently, along the North Coast of KwaZulu-Natal in Ballito and Umhlanga.

His culinary journey accelerated with the restaurant Pop-Up Society in Glenwood, and he has since owned and operated several other ventures. Today, his focus spans consulting, catering and hospitality projects that integrate local food production with culinary innovation.

“My love for food began in the home,” Batohi said. “I loved licking the spoon while my mother baked. During Diwali, I would sit on the counters, mixing batter and tasting whatever she made. Those moments set the stage for everything that came after.”

For Batohi, inspiration comes from the ability to transform simple ingredients into meals that carry culture, memory and family tradition. “The magic of taking something basic and turning it into something meaningful is at the heart of cooking for me,” he explained. “It becomes edible art tied to a place, a time, a community or a family. My mom and the South Indian cooks in my family have always been my greatest inspiration. They could make lemonade from lemons.”