BIRKENSTOCK INTRODUCES ‘ON THEIR FEET’ – HIGHLIGHTING THE IMPORTANCE OF FOOTWEAR FOR LEADING LOCAL BEAUTY PROFESSIONALS
BIRKENSTOCK is showcasing inspirational South African industry-leading professionals as part of a campaign to highlight the brand’s specialist Professional Collection. The docuseries brings to life the story of professional chef Jill Okkers, the Culinary Director of the Tashas Group, drawing on her industry-specific experiences to underscore the importance of specialist footwear in her working life.
Jill, who is featured wearing the Boston Supergrip in black, traces her passion for food back to her grandfather’s kitchen. As the creative force behind the flavours of the Tashas Group, she oversees multiple venues across South Africa and the UAE.
Questions & Answers
1. How did your professional culinary journey begin?
My journey began as a student chef in Cape Town at the Vineyard Hotel in 2004/2005. I studied journalism but my love for food began long before I entered a professional kitchen. I love feeding people and watching the art of gathering at a table to eat, talk, laugh, decompress – all over a plate of food.
2. What led you to the Tasha’s Group?
I met Natasha through mutual friends, and we kept in touch over the years. One day, a friend in the industry messaged me asking if I knew anyone interested in joining the Tashas Group as a development chef. Half joking, I told her to tell Natasha that I’d do it. Five minutes later, my phone rang – and the rest is history. It’s been almost eight years, and I’ve never looked back.
3. Tell us about being a part of the Tashas Group?
It means being surrounded by people who care about what they do: it’s not just about food; it’s about creating moments that become etched into memories. It’s a place where creativity and care go hand in hand. Over the years, it’s become more
than just a job for me, it’s a group of people that share the same vision of generosity, beauty and excellence.
4. You oversee multiple venues across South Africa and the UAE, walk us through a typical workday?
My day normally starts at our test kitchen space. Catching up on emails and cross-referencing my to-do list with team check-ins. I’ll often move between service kitchens and The Academy, where we do most of our menu development and testing. That’s where ideas really come to life – tasting, refining, and challenging one another until a dish feels right. We have incredible head chefs and teams on the ground, and my role is to make sure the creative intent is always aligned with execution. I call myself the fairy godmother – I come with a bit of fairy dust and sparkle, bringing energy and perspective when the team needs it most. There’s also the quieter, strategic side – planning future menus and openings, reviewing costings, and working with all departments to ensure what we create is not only beautiful but sustainable for the business. Whether I’m in a tasting session or reviewing reports, the goal is always the same: to make sure every plate that leaves our kitchens tells the story of who we are.
5. It must be physically demanding?
I’m not out “saving the world” but I spend about 6-8 hours on my feet on a normal day. During an opening it can be 10-12 hours, sometimes 14 plus. During a development session 8-10 hours. A LOT!
6. How do you manage pain and fatigue?
Muscle cream is a handbag essential, as are painkillers and anti-inflammatory meds. I boost on a lot of magnesium and just general vitamins during busier periods. Just being on your feet the entire day, can cause a boat load of problems – investing in a good mattress and memory foam pillows work wonders. Pilates and yoga, also help keep the body supple and stretched. Being a creative comes with its own hurdles. You give a piece of yourself to every plate of food you create, each element carries a part of your story, your history as a chef. From a simple dressing to a hand-rolled pasta, fragments of your soul end up in every dish. And while that’s what makes the work so meaningful, it can also be incredibly taxing, emotionally and physically. People often see the beauty on the plate, but not the toll it takes to pour so much of yourself into it, day after day.
7. As a chef spending hours on your feet, how important is footwear?
It needs to be solid but comfortable, and able to withstand wear and tear. When you are standing for 12 hours, comfort becomes a form of focus. When you are not in pain it frees up space in your mind for creativity, to be present without the distraction of being in discomfort. I have worn BIRKENSTOCKs for years. If BIRKENSTOCK can bring out a black high-top, that is kitchen safe, I swear my dream uniform will be a reality.
8. What kitchen stories could your BIRKS tell?
“Can’t people just order the dish as it’s made.”
“No, we don’t have that in a gluten free option.”
They would probably be wondering when they can have a break – and dreading that it must happen again tomorrow. They might also see the best highs, but the lowest lows. Some crying in the dry store or a breakdown in the walk-in fridge.
9. How important is having the right gear in the kitchen?
You feel put together and in place – the kitchen term “mise-en-place” – which translates to “everything in place”. The importance of this is not just to ensure the kitchen is clean and pristine, it’s to make sure that everything needed to make the day a success is within arm’s reach.
10. Advice to young chefs?
You’ll spend most of our day standing, moving, carrying weight, so your shoes matter more than your knives. Invest in a good pair that support you properly, it’s not a luxury, it’s a necessity. The pain of ignoring that will catch up with you. Stretching, staying hydrated and resting when you can is just as important as sharpening your skills. You can’t cook with passion if your body is breaking down, so treat your physical health as part of your “mise-en-place”
11. Is the conversation around wellness evolving in your industry?
Wellness in hospitality is finally starting to mean more than just a yoga class or a smoothie on your day off. For years, we wore exhaustion like a badge of honour, but that mindset is shifting. The new generation of chefs are asking smarter questions about balance, mental health, and physical comfort. It’s no longer taboo to talk about burnout or boundaries. We’re seeing a move toward kitchens that are designed with flow and comfort in mind, and leaders who understand that a healthy supported team, cooks better food.
12. What motivates you?
I am inspired by people, places and memories. Sometimes it’s a meal I had as a child, a trip that shifted my perspective, or even a piece of art that captures a mood or texture I want to translate to food. I love storytelling through flavour, each dish should say something, even quietly.
13. Current projects?
This year marks 20 years of tashas, which is quite a milestone. To celebrate we’ve partnered with SA Harvest and Dubai Cares – organisations leading the way in providing meals and education across their platforms. It’s a partnership that reflects our values of generosity and community. On the culinary side, we’ve opened Café Sofi in Cape Town, with two more openings in the next few months. A tashas in Cavendish Mall and a completely new concept in Sea Point. We’re also launching a new tashas in Bassonia, Johannesburg.
14. Does a particular dish hold special significance to you?
I recently made a masala steak sandwich for our NALA brand, it’s my aunt’s recipe, that was passed down to my cousin. Cooking it filled me with emotion. It brought back memories of Friday afternoons after school, eating that same sandwich.
15. Achievements that make you proud?
I’ve never been a chef who needed the spotlight – it’s always been about celebrating my team. With Tashas Group, I helped champion an initiative that allows our staff
to attend culinary school for further education. Many of them have now earned certificates – it’s not just about growth; it’s about building future leaders within our company. Watching someone’s journey from pot wash to running their own kitchen is one of the most rewarding parts of what I do.
Designed and certified to maintain professional safety standards, the Professional Collection features iconic BIRKENSTOCK silhouettes including the Boston and the Birki. The footwear is re-tooled to cater for the likes of chefs, medical practitioners, hairstylists and other hard-working professionals who spend most of their long exhausting shifts on their feet. Meeting the need for a combination of durability and safety, without sacrificing style or compromising on the anatomic support provided by the BIRKENSTOCK footbed.
