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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Time of publication: 05 April 2017