Christiaan Campbell
Christian Campbell has been heading up the kitchen at Delaire Graaff Estate for the past five years. He has a very holistic and purist approach to food, and takes sustainability very seriously on a personal and professional level. One of his favourite dishes to serve is hake and chips, and that is about as sustainable […]
Leigh Trout
Seafood is Chef Leigh Trout’s favourite food to prepare, and he draws inspiration from the versatile sea life found along the Cape coastline. A born and bred Capetonian, Leigh has spent time working in London, first at the exclusive Mossimann’s Dining Club and then at Racine Restaurant, and in the Seychelles. He returned home to […]
Geoffrey Murray
Geoffrey Murray discovered his passion for cooking at the age of five, when he asked for pots and pans for Christmas. He believes strongly in bridging the world’s farming and food production communities, to protect food cultures and the environment. He draws inspiration from chefs like Magnus Nilsson, who promotes the relationship between nature and […]
Ryan Shell
Ryan Shell’s menu revolves around seasonal produce which is sourced locally or grown organically on Haute Cabriere, and the flavours and textures on the plate are specifically designed to complement the wines produced on the farm. Once a lecturer at the prestigious Prue Leith Chef’s Academy, Ryan spent his early years as a chef working […]
Gregory Czarnecki
Gregory Czarnecki runs an open and transparent kitchen, he has nothing to hide. His menu offers what he calls “fine but not pretentious dining” and he enjoys cooking less popular vegetables, such as beetroot and cabbage. Originally from Burgundy, Gregory spent eighteen years travelling the world and has worked for a three-Michelin Star restaurant with […]
Hylton Espey
Hylton trained in wine making and then switched to cheffing. He grew up in St James by the sea outside Cape Town. He is inspired by the sea. His food philosophy is focused completely on sustainable and locally sourced ingredients. There are only green listed fish on his menus. His time cooking in the Rockies […]
Robert Giljam
Robert Giljam is a graduate of the City & Guilds accredited Capsicum Culinary Studios he is now head chef at Societi Bistro in Gardens, Cape Town. Robert is passionate about sustainability and bringing together a balance of flavours, adding a unique twist to traditional cuisine.Now cooking at the award winning Societi Bistro he has the […]
Jocelyn Meyers Adams
Jocelyn was the executive chef at the Table Bay Hotel and is now an independent chef catering special functions and events as well as running Food Jams Cape Town.
Peter Pankhurst
Peter has been cooking for over 18 years. It was when he worked under George Jardine that he realized he had better get down to the learning of how to be a real cook. Peter has humbly and creatively steered Savoyn Cabbage through to culinary excellence. Savoy Cabbage in Peter’s hands is an establishment which […]
Michelle Theron
Michelle is personally dedicated to sourcing only sustainable seafood. At this award winning restaurant in the Winelands there is an emphasis on fresh sustainably sourced food and cooking with a local twist. It was while working with the previous chef Chris Erasmus that Michelle honed her sustainable credentials.