Professional kitchens are often described as some of the most demanding working environments in the world. They require precision, creativity, teamwork and the ability to perform under pressure, often all at once. But for Chef Kerry Kilpin, Executive Chef of Tryn and Bistro Sixteen82 at Steenberg Farm, some of the most important lessons of her career have had little to do with food itself.
After years spent leading teams, navigating challenges and helping shape some of Cape Town's most celebrated dining experiences, Kilpin believes the kitchen is ultimately a place of continuous learning. “When you start out, you think it's all about cooking,” she says. “But, over time, you realise it is all about people. How you work with people, how you build a team and how you create a culture are some of the most important lessons the kitchen teaches you.”
It is a lesson that has shaped her approach to leadership. While technical skills are essential, Kilpin believes success in hospitality depends just as much on communication, trust and the ability to bring people together around a common goal.
“Leadership is something you are always learning,” she explains. “When you are younger, you think leadership is about having the answers. Experience teaches you that it's about setting the standard, making difficult decisions and being accountable for the outcome. Respect is not something that comes with a title. It must be earned every day.”
The realities of hospitality have reinforced many of those leadership lessons. From busy services and changing guest expectations to unexpected challenges, few days unfold exactly as planned.
“Every day in hospitality is different,” says Kilpin. “That is part of what makes the industry so rewarding. You learn to adapt, solve problems and keep moving forward. If you can embrace that unpredictability, resilience follows.”
One of the defining challenges of her career came during the COVID-19 pandemic when restaurants across the country had to rethink their operations and business models. “COVID-19 reinforced the importance of adaptability,” she says. “It showed us that no business can stand still. Sometimes you need to rethink the model, embrace change and find new opportunities where you least expect them.”
Navigating uncertainty has also shaped how she approaches decision-making. In a professional kitchen, decisions need to be made quickly and confidently, often with limited time to deliberate. “One of my biggest lessons is to trust my instincts,” says Kilpin. “The hardest part is often making the decision. Once you have made it, focus on making it work. If it's the wrong decision, deal with the consequences and learn from it. If it's the right one, keep building on that momentum. That is how confidence develops; through experience, not perfection.”
As a leader, Kilpin says some of her most valuable insights are from the younger chefs entering the industry. “Working with younger chefs is one of the most rewarding parts of the job. They bring fresh perspectives, new ideas and a different way of looking at the world,” she says.
Those interactions often prompt reflection on her own journey through the industry. Looking back, she laughs when asked what advice she would give her younger self. “I would probably say, don’t do it because you are going to be hooked,” she jokes. “This industry is incredibly tough but, if you love it, there is nothing quite like it. It pushes you, challenges you and rewards you in ways you do not always expect.”
Of all the lessons she has learnt, however, one stands above the rest. “People are at the heart of everything,” says Kilpin. “You can have great food and beautiful restaurants, but unless people feel valued, supported and trusted, you won't create a great experience. Leadership is not about having the loudest voice in the room. It's about creating an environment where people can contribute, learn, grow and succeed.”
For Kilpin, helping people grow remains one of the most rewarding aspects of her role. “Seeing people realise their potential and progress in their careers is incredibly fulfilling,” she says. “Happy teams create great experiences, and ultimately that is what hospitality is all about.”
In an industry often defined by food, Kilpin's experience offers a different perspective. The kitchen may teach technical skill, but its greatest lessons are often about people, resilience and learning how to adapt when circumstances change. These lessons, she believes, extend far beyond hospitality.