I was born in Joburg but grew up in Constantia in Cape Town.
The thing I love most about living in the Cape is the spectacular scenery. I love to sit on a restaurant patio overlooking the sea, vineyards or mountains. There is so much to enjoy – we are super-spoiled for choice.
When out-of-towners come to town, I don’t have much time for day-tripping – what with a busy restaurant to operate. But we always make time for a Constantia Valley wine-tasting, and if there’s a lunch or dinner to be had, I’ll take them somewhere special – Bertus Basson’s Overture restaurant with lots of wine always goes down well.
The best restaurant meal I’ve eaten recently was tapas for two at Liam Tomlin’s, Chefs Warehouse – very good, to say the least.
My other favourite restaurants include Dias Tavern for a casual bite. I’ve been eating here for 25 years and I always have the same meal: tentacles to start, followed by extra-hot trinchado with garlic. For a special occasion, I love Overture, and I’ll eat anything my friend Bertus puts in front of me.
My favourite weekend getaway is the Wilderness! My fiancée Zoe has a family holiday home on the beach, where I can unwind completely.
On my bucket list to still do is cook a pop-up on Table Mountain, and go shark-cage diving.
The best coffee spot in my area is Vovo Telo in Steenberg Village – for a consistently mean double macchiato!
The best walk in my area is Tokai Forest – my house backs onto it… easy call.
I love the idea of the Banting diet – I just love pasta too much! I have seen it transform my dad’s life, though. Each to their own, I suppose.
A good red wine for a special occasion is Steenberg’s Nebbiolo. I have an affinity with it, and have a few 2009s hanging around in my collection…
Every good chef should have patience, respect and curiosity.
I’m currently in the process of building our next restaurant at Peddlars&Co – Graciales.
On Sundays you’ll always find me in the kitchen.
Money is the sixth sense that allows you to enjoy the other five.
Straight after this, I’m going to eat a hamburger.
When I wake up in the middle of the night it’s to jot down some restaurant concept that could have waited till the morning…
One day someone else will cook for me!