Bertus Basson

Bertus Basson

Image by Claire Gunn

Started out at Michelin-starred Chez Bruce (Wandsworth) under one of Britain’s best chefs, Bruce Poole. Opened Arabella Hermanus as a sous chef. Competed in Boscue d’Or, The Culinary Olympics and Global Chefs Challenge.
Created All Things Culinary, and Overture restaurant (Hidden Valley) – which was recently listed as the La Liste’s 100 Best Restaurants In The World 2017, along with The Test Kitchen, Aubergine, La Colombe, Rust en Vrede, Greenhouse (The Cellars-Hohenort), The Restaurant at Waterkloof and Tasting Room at Le Quartier Francais – with fellow chef and business partner, Craig Cormack.

Current Owner-chef of Overture and Spek & Bone in Stellenbosch, Bertus Basson at Spice Route.
Restaurants he rates Chefs Warehouse, Ash Restaurant, South China Dim Sum Bar, Clarke’s Bar and Dining Room

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The Inside Guide has made every effort to ensure that the information in this post was correct at the time of publication. However, we do not assume any liability caused by errors, such as price, cost, time, and location.

Time of publication: 05 April 2017