JESSICA MUNISAMY
Modern Tailors, executive chef
Coming from an average Indian home, my dad worked hard to move me to a semi-private high school to ensure I was well educated to prepare me to be the “doctor” in the family. I was then introduced to the restaurant and catering subject, which excited me; it fed my soul. Dropping the news to him was initially intimidating. I took out a student loan, had my big sister stand as surety and completed my studies as a restaurant and hotel manager.
I started my career in the catering sector and spent four years working in Dubai, United Arab Emirates, and another five in Doha, Qatar, before returning home due to the pandemic.
Jamie Oliver and Gordon Ramsay have been my celebrity chef inspirations. However, food has always brought my family together. I want everyone to experience the togetherness of sharing food. This is my favourite part of becoming a chef. I am 37 years old and have been a chef for 20 years. Being a part of the Modern Tailors family has been such a vibe; it feels like a lifeline. It was the first job I applied for fulltime after coming home. When I met the owners, Paul Christie and Miki Milovanovic, it felt like family immediately. They are the reason I’ve stayed so dedicated to our little family.
The name Modern Tailors came from a reference photograph of what looks like a small tailor’s business. Three Indian-looking fellas are sitting inside with a strikingly colourful painted sign with the name Modern Tailors, a pair of sandals at the door and lunchtime tiffin boxes waiting outside.
Paul Christie and his wife Yogandi (who has been behind the recipes in the restaurant) are passionate about the flavours and the vast differences between Asian and Oriental cuisines. Yogandi is a phenomenal cook. Her recipes and skills having been passed down from her Tamil/Telagu mother and grandmother. Durban Indian flavours and the delectable street food they enjoyed in Mumbai became the reference and foundation of the Modern Tailors menu.
Winning a 1-star award at the EatOut Woolworths 2022 last Sunday when the restaurant has been open for less than a year makes us so proud. Being recognised for our food is such an honour.
I have fought long and hard for my place in this industry and will continue to do so. I’ve been treated unequally in my previous work experiences. Women are still fighting for their place in cheffing and I trust one day we will work side by side and make it known we can do anything a man can do in the hospitality industry.
Our menu puts a modern twist on traditional Indian flavours. One of my favourite dishes is the Sri Lankan chicken — deboned thighs marinated in our signature masala and slow-cooked in fresh roasted coriander, chilli and coconut cream. Our use of fresh fruit and vegetables combined with authentic spices, sauces and dressings and farm fresh halal meat, chicken and seafood ensures we have the right foundation for the best-quality food.
What is my favourite spice? A difficult ask. It’s like asking a mother to name her favourite child! Cumin, chilli, coriander and mint are my go-to. They can be used fresh, roasted and even sprouted, which gives me endless ideas to play with in creating blends.
Apart from the food, Modern Tailors is also a gin bar, and the Boudier saffron-infused gin is my fave because it’s got a lively spiciness and pairs well in a variety of cocktails.
● Moderntailors.co.za