After 13 years honing skills in the kitchen, a move to London unlocked a new passion for Kobus Truter: interior design. Now back in South Africa, and the Creative Director of KT-Interior Architectural Studio, he’s creating immersive restaurant experiences that demand attention. Whether it’s dreaming up a whimsical, circus-inspired wonderland or designing a restaurant with textures and lighting that transport guests to another era in time, his work is driven by the same philosophy: a restaurant should feel like a memorable dish — perfectly crafted and unforgettable. We caught up with Kobus to explore how his culinary background informs his design process, the tension between beauty and practicality, and what happens when you throw convention out the window.

As an experienced chef, what inspired you to move into hospitality and commercial design?
Design has always been my passion, and after 13 years in the industry as a chef, I realised I wanted to explore it more deeply. Studying interior design in the UK gave me a new creative outlet. When I returned to South Africa, I found the perfect combination of my two worlds: hospitality and design. My chef background helps me understand the practical side of restaurant layouts, customer flow, and creating an experience that is as delicious as it is beautiful. Designing a space feels a lot like crafting a signature dish — it’s about creating something memorable that guests will love.

When you start working on a restaurant design, where do you begin?
Inspiration starts everywhere — travel, magazines, nature, and everyday life. Ideas percolate untilthe perfect moment strikes, and then it’s all about diving into research and sketching concepts.For example, with the recently opened Paradiso in Johannesburg, we had a circus-meets-Alice-in-Wonderland idea. We drew from movies, imagery, and everyday life to shape a space that’swhimsical and unforgettable.

One secret weapon for a successful design?
Our team! Collaboration is our superpower. Ideas are bounced around, refined, and executed with the help of our incredible designers, project managers, and contractors. From a design perspective, the secret lies in layering textures and creating interest — something that captivates customers. Whether it’s dramatic lighting or a feature wall, we aim to create an atmosphere that guests can engage with and remember.

Looking back at your first restaurant project compared to your most recent one, what’s the biggest lesson you’ve learned about hospitality design?
Balancing dreams with reality. As designers, we want to create beautiful spaces, but they also need to be practical and profitable for our clients. It’s about making spaces that are not just aesthetically pleasing but durable and functional. We’ve also learned that a restaurant’s atmosphere is just as important as the food. From signage to eco-friendly designs that reduce water and energy costs, we now focus on sustainability and efficiency without losing the ‘wow’ factor

How do you marry the cuisine of a restaurant with specific design elements, either mirroring the cuisine in the space obviously or abstractly?
With Egghead Diner, the concept was playful, so we leaned into retro, mid-century vibes with bold yellow accents, while warm wooden hues are seen throughout the restaurant. Black and white stripes and curved shapes not only draw attention to the food but also enhance the quirky feel of the space. COY was all about understated elegance. The Afro-chic-inspired interiors, with burnt wood, textured metals, and sheer drapes, were designed to let the cuisine shine. The space is like a perfectly styled plate: simple, striking, and inviting

How does the location and culture of a restaurant influence the design choices you make for that space?
Location and culture are the heartbeat of every design. For Tiger’s Milk Harvest Place, we incorporated an aviation theme inspired by the planes that frequently fly over the area. For Johannesburg, we go bolder and flashier, while Cape-based projects lean towards a more subtle and understated feel. Each design resonates with the local culture and clientele, creating a space that feels like it belongs.

“Designing a space feels a lot like crafting a signature dish — it’s about creating something memorable that guests will love.”

There’s often tension between Instagram-worthy design moments and creating a genuine atmosphere for diners and guests. How do you strike this balance?
It’s all about intentional design. We ensure key features —like a bar or a statement wall — are ‘Instagrammable’ but still practical. Lighting plays a huge role in creating atmosphere, and we balance bold design moments with subtle, cohesive elements. The goal is for guests to feel immersed in the space, not just snapping a photo and moving on.

As mentioned earlier, you recently completed the Paradiso project at Monte Casino. What makes this a wow project for you? What nook or space is your favourite in this project?
Paradiso was an explosion of creativity! From the carousel bar to the tent room and the snake-like floor design, it’s a space where every corner tells a story. The rainforest-inspired bathroom upstairs — with its monkey sounds, stained glass insect lights, and ambient water trickles — is a standout. What makes this project ‘wow’ is the pure madness of it all — it’s crazy, bold, and imaginative. It’s hard to pick a favourite space because the entire restaurant is a theatrical experience.

If you could design a restaurant with absolutely no budget constraints, what’s the one wild idea you’d love to bring to life?
No budget? The possibilities are endless. I’d create an interactive, multi-sensory restaurant where the space evolves as you dine. Imagine walls that shift with projections, tables that change textures, and ambient sounds that respond to movement. I would create a fully immersive dining experience —part art installation, part gastronomy, and 100% unforgettable.

Favourite project to date and why?
It’s impossible to choose just one. COY is intimate and elegant,Paradiso is chaotic brilliance, and Egghead was a fun challengein a small space. Each project of ours has been unique andspecial in its own way.

If your life was a restaurant, what would the design look like?
It would be Paradiso — bold, colourful, textured, and a little crazy, but somehow, it all works together. It would be organised chaos with layers of interest, where every corner surprises and every detail tells a story.