Discovering the mysteries of soulful seafood through Kilchenmann's culinary vision

From family gatherings planned entirely around “what’s for dinner” to the aroma of her grandmother’s traditional Afrikaans dishes, Alet Kilchenmann’s love for food was born long before she entered a professional kitchen. Her culinary journey began in George, where she learned from the women who cooked with heart and taught her to do the same.

Formally trained at the Institute of Culinary Arts in Stellenbosch, Kilchenmann climbed through the industry with ease, first sharpening her skills in Franschhoek’s fine-dining kitchens before moving into corporate food development.

She worked for major retailers, including Woolworths Foods, consulted widely, and later spent nearly a decade at Food Lover’s Market as a development chef, product innovator, and trainer. Along the way, she built a national media presence through TV appearances and food features.

But at the centre of her story is a childhood shaped by food and family.

“My earliest memory of food involves my mom and my gran. They planned all family events around ‘what will we eat,’ an ongoing food event planning situation … always," she recalls. 

She said her grandmother’s classic Afrikaans heritage meals became the foundation of her culinary DNA. 

“She made my favourite meal once a week, and I was formally invited after school: browned chicken with potatoes and rice,” she said.

Kilchenmann has always known that food was her destiny. She speaks fondly of the moments that shaped that certainty, from curating Saturday-morning sandwiches with her mother to the smell of slow-cooked lamb shanks filling the house after church. But one memory stands above the rest: a family holiday meal at an Italian restaurant, where simple spinach ricotta cannelloni became an instant lifelong favourite.

“It’s the happiness that food brings, that made me decide ‘this is it’,” she said, a sentiment that has followed her throughout her career.

Despite her fine-dining training, Kilchenmann credited the Institute of Culinary Arts (ICA) with helping her find her own voice.

“The ICA taught me that you can excel in your craft and not conform to the trends and the norm. You can be you and still be a great chef.”

Kilchenmann said her journey through restaurants, retail, TV studios, and corporate spaces taught her a central lesson: people are essential. She believes great food depends on great people, and that producing it on a large scale requires passion and a solid support team.

Kilchenmann now serves as Head of Food at Ocean Basket, guiding the brand’s culinary direction at a time when South Africans are looking for a mix of nostalgia and fresh, modern flavours.

“We serve seafood with soul. Plain and simple,” she said.

She explained that the brand’s innovation is rooted in honouring its long-standing identity, not in following passing trends. While the signature menu items will remain unchanged as part of Ocean Basket’s heritage, the team continually works to refine and elevate them.

Kilchenmann revealed that her personal favourite new item is the Spicy Sauce, a bold addition that pairs perfectly with calamari. She also expresses clear enthusiasm when discussing the new bespoke OB x Marcel’s frozen yoghurt sticks, describing them as “an absolute labour of love.”

“We want customers to always feel at home at OB. We might have had a face-lift, but you still get the original OB experience,” she added.

Looking ahead, she said what excites her most is the opportunity to keep enhancing the dishes South Africans already enjoy. She loves the ongoing process of refining, experimenting with flavours, and evolving the menu, a role she describes as nothing short of a dream.

The Star

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