André Hill

André Hill

Became obsessed with cooking at 18. Worked in various hotel and restaurant kitchens throughout South Africa, Swaziland, UK and New Zealand. Appointed sous chef at La Mouette in 2013, where he worked under chef-patron Henry Vigar.

Helped Henry open Upper Bloem in 2018, a Green Point eatery inspired by the rich culinary heritage of the Bo-Kaap, where André grew up.

Current Head chef and co-owner at Upper Bloem

Restaurants he rates in 2019

For a casual meal South China Dim Sum. Really good quality, affordable, intimate and relaxed.
For a special occasion La Mouette. Spent a few years working there and watched it grow, so it’s always special to sit on the other side and enjoy. Great team on both sides of the pass.
For a guilty pleasure Kalky’s [in Kalk Bay]. Old-style fish and chips. I grew up spending a lot of time at harbours, just something I’ve always loved.
For a Winelands experience Chefs Warehouse Beau Constantia. Amazing views, fantastic food, really good service.
For authentic cuisine Addis in Cape (Ethiopian). Good atmosphere and service, and the food gives you the feeling of being somewhere different. Having a full vegan menu definitely a plus.
Best new restaurant Upper Bloem, of course! Removing myself, the team that’s there, from the kitchen porter to the restaurant manager, are really great, and I get to witness every day what their hard work produces. I’ve been as a guest and they definitely deserve a nod of appreciation.
Best “oldie but goodie” Kyoto Garden Sushi. Amazing Japanese Cuisine
The best restaurant overall La Colombe. Always a treat, with amazing views, great service wine and food.