Chefs

Namibian-born Nicole Loubser studied at the Institute of Culinary Arts in Stellenbosch. Ambitious and passionate about sustainability she likes to push culinary boundaries and has tripped the light fantastic at La Colombe, The Test Kitchen, and at JAN in Nice. She now heads the kitchen at Gåte Restaurant on Quoin Rock wine farm near Stellenbosch where she is putting all her high-end experience to good use. At a relatively youthful 25, Nicole is set to leave her mark on the culinary scene in South Africa.

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 is a dedicated follower of Green listed SASSI fish.

Chef Philip Alcock, is a master when it comes to cooking seafood. He uses only the freshest and best locally sourced seafood available. Philip has been a chef for over 24 years. He gained most of his experience in Europe with internationally renowned chefs such as Raymond Blanc, Marco Pierre White and the Roux brothers. While working in the UK he worked in a string of restaurants with Michelin stars as an Executive chef. Since arriving in Cape Town Philip has moved from one successful venture to the next. He has gained respect and attention in the culinary industry.

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 space to pursue sustainable cooking in the way he wants. The fish which he tries to cook with on a weekly are hake and yellowtail and tuna when available.

Chef Rudi Liebenberg’s vast career has seen him work in three of South Africa’s largest cities. Today he runs one of the biggest and oldest kitchens in Cape Town, sourcing only the best ingredients for his menu. He will not compromise on quality. He prefers free-range and organic meat products and has made a commitment to serve only sustainable seafood, but his first love is still the humble tomato.

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 under Margot Janse, Mike Bassett, Rudi Liebenberg and Chris Erasmus, and spent some time at the Michelin Star restaurant Longueville Manor on the British Island of Jersey.

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 this restaurant group.

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 with his wife and two children.

The menu he has created for Societi Bistro focuses on slow, careful cooking governed by seasonally available ingredients. He is passionate about supporting local producers, which also allows him to offer reasonably-priced dishes to his customers. Being a SASSI Trailblazer is a point of pride for Stefan, who enjoys introducing less popular, sustainable fish species to his menu.

Locally trained at the Institute of Culinary Arts in Stellenbosch, Tanja has made a name for herself competing in international culinary competitions around the world. She has worked at Lanzerac, the Radisson, Five Flies and Hunter’s Country House before taking on the role of executive Chef at Majeka House in 2011. Her French inspired menu is built around seasonal, sustainable ingredients.

Vanessa Marx, a graduate of the Institute of Culinary Art, has a particular interest in creating healthy and allergen-free dishes, which brought her high acclaim during her time as Head Chef at Dear Me. Vanessa’s passion lies in creating dishes using sustainable, seasonal and locally produced products and to encourage people to think about what they are eating, how it was produced and where it comes from.

Xavier Francis grew up in the idyllic coastal city of Durban, South Africa – perhaps the origin for his love of seafood. Xavier enjoys creating new dishes, which serve as an expression of his childhood memories. When creating a new dish, he will always start with a core component and builds the dish around that. “I’ll create the dish, then I’ll strip it down. This shows our skill and our care and also means that there is no wastage with produce.” He is acutely aware that the seafood produce which he purchases, cooks and serves makes a difference with regards to sustainability.