Lucas Carstens

Lucas Carstens


Started as a commis chef at Aubergine Restaurant before moving to Reuben’s – and Terroir thereafter – as a chef de partie.
Was head chef at Papa’s Restaurant and Deli’s in Gauteng.
Served at Klein Zalze Lodge and later, Reuben’s at One&Only Cape Town as a sous chef.
Became executive chef at Simonsig Wine Estate.

Current Executive chef at Majeka House.
Restaurants he rates Genki, Wolfgat and El Burro



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Time of publication: 05 April 2017