Chris Erasmus

Chris Erasmus

Grew up in the Karoo, where his mother taught him how to make preserves and jellies, biltong and tripe. Dabbled in chemical engineering and dentistry before finding his way back to food. Trained at The Hurst Campus in the Cape, and also gained invaluable cooking experience overseas.
Worked at  Le Quartier Français’ The Tasting Room, under chef Margot Janse before becoming head chef at Pierneef à la Motte.

Current Chef-owner at Foliage restaurant in Franschhoek.
Restaurants he rates South China Dim Sum Bar


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Time of publication: 05 April 2017