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

 

Disclaimer:

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