Chef Conor Dirks developed a love for cooking at an early age while working at Cape Town’s The Table Bay Hotel. His determination and competitive nature saw him put in long hours, quickly moving up the ranks. In 2018, he made the leap to the UAE, joining The Abu Dhabi Edition. There, he sharpened his culinary skills under the mentorship of chefs Tom Aikens and Fernando Tapia, playing a key role at Oak Room, which earned its Michelin Select Guide recognition in 2019.
When the pandemic hit, Conor took the opportunity to join The Arts Club, further developing his leadership abilities. Now at Bungalo34, he’s excited to launch a new menu this October, drawing inspiration from the Mediterranean Riviera.
In a recent interview with Connector, Chef Conor Dirks spoke about how he first realised he wanted to be a chef and the path that he took for his impressive career.
1. How did you get started in the food industry?
I actually stumbled into the food industry by chance. In my third year of high school, I had to do job shadowing to determine which classes to take for my matriculation years. At the time, I was indecisive and wanted to avoid any classes that required intense studying. That’s when my uncle, a restaurant manager at a hotel in Cape Town, suggested I shadow in the hotel’s kitchen. I spent three days there and fell in love with the constant energy – the never ending shouting, the running, the cooking and the high intensity of service.
A few days later, I told my mother that I wanted to be a chef. She advised against it saying the hospitality industry was brutal, with little downtime and low wages. But, being extremely competitive, I took this as a challenge and declared my 10-year plan to become successful in the field.
I graduated high school with honours in home economics, went on to do a nine-month course at the International Hotel School in Cape Town where I graduated magna cum laude in culinary arts, and began my journey through various hotels and restaurants – leading me to where I am today.
2. What is your earliest cooking memory?
My earliest cooking memory would be around the age of seven or eight years old. Every Saturday morning, my late grandmother and I would make pies to sell and raise funds for the church the following Sunday. We would wake up at 8 o’clock in the morning and proceed to make the pies, as well as lunch and dinner for everyone in the house. It was during those moments where I discovered the joy that good food brings to people. No matter what you’ve been through or how you are feeling, food made with love can always put a smile on anyone’s face. That’s a principle I carry with me to this day.
3. What is your favourite dish from your country?
My favourite dish from South Africa would have to be potjiekos, with the literal translation being “small pot food.” It’s made by placing a cast iron pot on hot coals, throwing in all the ingredients, sealing it up, and letting it slowly cook. There’s just something about the warmth and homeliness of the dish that makes my heart sing. It’s the ultimate comfort food and always brings back fond memories of family gatherings, in which my father and uncles would all compete to see who can make it the best.
4. What is the one go-to and easy snack you love making for midnight cravings?
Scrambled eggs on toast – hands down. It’s simple, elegant, and extremely delicious when made correctly. I often tell people it would be my death-row meal.
5. What is the one raw ingredient you cannot cook without from your country?
While it’s not from my country, garlic is embedded into my culture. It can be found in almost every savoury South African dish – particularly in Cape Malay cuisine.
6. What is the best dish to try at your restaurant?
I would have to say the Prawn Bazaruto. It’s a signature dish at Bungalo34, consisting of tiger prawns in a silky spiced lemon butter sauce, and served with shoestring fries. It’s comforting, delicious, and is a dish that is well worth the order.
Chef Conor Dirks
Head Chef
Bungalo34