Sias Tabambi
Sias hails from East London in the Eastern Cape. He is head chef at the Harbour House and has been with that group for 11 years. Sias is passionate about preparing and serving green listed fish from the kitchens. During his time in his position he has overseen the drive to become SASSI compliant at […]
Greg Coleman
Greg is at the helm of the East Head Cafe. He is completely committed to supporting sustainable Knysna initiatives. Greg is fully engaged in dealing with responsible suppliers and using sustainable food options. He grew up on the Kwazulu Natal South coast doubtless contributing to his love of the ocean. He is fully aware of […]
Jonathan Japha
Jono has more than 20 years of cooking under his belt. He has honed his skills in South Africa, Ireland and the UK. His love of gastropubs has inspired and dedicated him to make honest uncomplicated good food, made with local ingredients. He strives to get the best possible supplies of green listed fish to […]
Carl Van Rooyen
Carl was the Head Chef at the Vineyard Hotel, Cape Town when he received this award. Carl was born in Zimbabwe and started his career as a chef while he was in the South African Navy. His hobbies include running, reading and researching. Carl’s favourite fish to cook with is trout and he believes freshness […]
Andrea Burgener
Andrea has been working in the food industry since the mid-90s when she started moonlighting in a friends’ restaurants and writing about food for various local publications. She opened her first restaurant, Superbonbon, in 1999 with her husband Nicholas and was the chef The Leopard. Andrea’s style of cooking is influenced by the food of […]
Simon Ash
Born in Welkom, Orange Free State, Simon is a self-‐taught chef and restaurateur. Current owner and chef at Fat Fish, past projects include Brothers Restaurant and Terrace, a partnership he ran with his brother. Now with two Fat Fish restaurants to run, one in Plettenberg Bay and one in George, Simon lives in the area […]
Claire Blinkhorn
Claire graduated from Christina Martin School of Food and Wine and initially specialised in pastry -‐ but has now moved to cover the different sections in the kitchen. She has worked at both Fairmont Zimbali in Ballito and Haute Cabriere for two years. Her favourite fish dish to make is pan seared Franschhoek trout.
Leon Coetze
Executive Chef at the Kurland Hotel, Leon has been rated as one of the top Chefs in the Western Cape. Awards include the CXpress Garden Route Culinary Awards in 2013 and the 2016 American Express Platinum Card Fine Dining Award. His main desire is to provide an excellent dining experience by creating dishes that exude […]
Constantjn Hahndiek
Born in Cape Town, Constantijn completed a three-‐year apprenticeship in the south of Devon in the UK – after which he spent a number of years travelling to countries such as France and New Zealand. Now back home in SA, he’s been chef at Hartford for the last year and a half. Throughout his career […]
John McArdle
John began experimenting with food at a young age, he would arrive home from school hungry and whip up an omelette – simply because he didn’t want to eat a peanut butter and jam sandwich! Over the years John worked his way up in the kitchen, from being a table runner, washing dishes, to chopping […]