Kyle Marshall’s unexpected kitchen career switch

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Former Easterns cricketer Kyle Marshall has made an unexpected career shift, trading his cricket gear—bat, gloves, and ball—for the culinary world.

In this new chapter of his life, he has embraced his passion for cooking, focusing on preparing his favourite traditional dish.

This transition from sports to the kitchen highlights his versatility and interests beyond the cricket field, showcasing the personal growth and new skills he’s developing in gastronomy.

He has proved that he is a man of many talents when he showcased his culinary skills by cooking short rib and caramel mash, leaving fans in awe.

Earlier, he wore cricket whites for the Easterns Cricket Union and was weighing up a future in professional sport.

During his prime, he predominantly led the bowling attack for his team, showcasing his skills primarily as a bowler. Notably, he has also achieved a first-class half-century, with a personal best score of 89 runs.

He currently oversees the kitchen at the Bedfordview rooftop restaurant, which has been nominated once more for the Luxury Lifestyle Awards’ Top 100 Restaurants of the World, building on its past accolades.

The cricketer-turned chef said discipline, teamwork and the ability to perform under pressure required on the cricket field continue to shape the way he runs his kitchen.

He said, “Cricket taught me discipline and the importance of being part of a team. 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.”

At the age of 23, he was confronted with a pivotal decision between pursuing a career in professional cricket and training as a chef.

Ultimately, he opted to follow both paths. His upbringing in a supportive family environment included cherished traditions, such as enjoying a substantial South African roast during Sunday lunch.

However, he baked with his mother and he remembers his grandmother’s signature sauce, yet he still cannot recreate his mother’s green beans and potatoes quite the way she does.

While playing for Easterns, he enrolled for a cooking diploma at Capsicum Culinary Studio in Boksburg. The former bowler later added a pastry qualification, fitting for a chef with a “killer sweet tooth”.

Kyle’s journey

After graduating, Kyle travelled to England to play club cricket and worked part-time in a small village café.

He had a short stint abroad before returning to Johannesburg, where he honed his culinary skills at Southern Sun Hyde Park, 54 on Bath and Palazzo Montecasino.

During this period, he also benefited from the mentorship of Chef Matthew Foxon, which played a significant role in his professional development.

Covid-19 significantly impacted Marshall’s career, transitioning him from a different path to launching a private-chef business.

This shift began with a request from a former guest for meal preparation, allowing him to explore personal menus and establish his culinary identity. By 2021, he experienced notable career growth on two fronts.

He later reached the semifinals of Ultimate Braai Master, while a booking to cook for Antonio Iozzo and his family in Plettenberg Bay sparked a larger conversation that ultimately led him to The 11th Floor.

As Executive Chef, he played a pivotal role in crafting the restaurant’s menus and leading the kitchen staff to deliver an exceptional dining experience.

His culinary approach is characterized by refinement, while his underlying philosophy remains simple and direct.

“I want to make genuinely good food that is honest and delicious. There needs to be skill and creativity behind it, but it should still be food that people want to eat and enjoy.”

The dish that best sums him up is the short rib, cooked over an open flame, then braised until tender and served with caramel mash and coffee parsnip purée.

He added, “The fire and the braising are the technique and patience, and the sweet, bitter and earthy sides are where I get to be creative. I’m not into tricks for the sake of it.”

His kitchen essentials include simple items like butter for sauces and a sharp, well-balanced knife. Despite achieving international recognition, The 11th Floor continues to innovate and evolve.

Its latest dishes balance familiar ingredients with less expected flavours, from oysters with mignonette and chimichurri to fire-grilled beef fillet with chocolate butter and Gorgonzola.

New desserts, including Amber Alchemy and Rose Quartz, continue the experimentation.

Kyle works closely with Head Sommelier Keize Mumba, whose wine pairings complement the menus and dining experience, as well as the wider kitchen and front-of-house teams.

“A restaurant is never built by one person. 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,” he remarked.

That focus on teamwork is emphasized with the next generation of chefs, as a group of culinary interns is engaged in practical training at The 11th Floor before their graduation in mid-November.

Being influenced by mentors like Foxon, the intention is to provide a similarly positive impact on the interns’ careers.

He advises young chefs to first master culinary basics before pursuing an impressive CV. Additionally, they should ask questions and understand the business aspects of running a kitchen, such as costings.

He emphasized the importance of maintaining both physical and mental wellbeing in the demanding culinary industry.

Kyle describes the mentor he wants to be as “demanding but fair” and someone who holds the standard while explaining the reason behind it. He said he believes mistakes are part of learning when a chef owns them and puts the lesson to work.

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“Seeing someone join the kitchen, develop their skills and confidence, and eventually become an accomplished chef makes me incredibly proud. That is the kind of success that lasts,” he expressed.

He enjoys various leisure activities outside the kitchen, including golfing, gym workouts, and quiet evenings by the fire listening to country or indie music. His favourite moments are spent at home with his wife, Gay-Lee, and their dogs.

The uniform may have changed, but Kyle still relies on the same winning principles,  preparation, teamwork and the determination to keep improving.