André Hill

André Hill

Current Head chef and co-owner, Upper Bloem
Born 1983, Cape Town
Training Through experience all over the world, I taught myself and have learnt from others.
Work history Various hotel and restaurant kitchens in South Africa, Swaziland, UK and New Zealand; sous chef at La Mouette in 2013 (under chef-patron Henry Vigar); head chef and co-proprietor of Upper Bloem since 2018 (with Henry Vigar).
Inspiration “My childhood spent in the Bo-Kaap.”
Restaurants Co-owner of Upper Bloem

Restaurants he rates in 2020

Best casual eatery Fish on the Rocks, Hout Bay
Best fine-dining restaurant Chefs Warehouse Beau Constantia
Best wine farm restaurant Jordan Restaurant
Best restaurant for speciality cuisine Willoughby & Co.
Best new restaurant Dahlia on Regent (I’ve heard great things).
Best restaurant that’s stood the test of time La Mouette (10 years trading in Cape Town is almost unheard of).
Best spot to indulge your guilty pleasure Hudsons The Burger Joint or a Big Mac after a long double shift.
Best hole-in-the-wall South China Dim Sum Bar
Best overall restaurant experience Chefs Warehouse Beau Constantia

Restaurants he rates in 2019

For a casual meal South China Dim Sum
For a special occasion La Mouette
For a guilty pleasure Kalky’s
For a Winelands experience Chefs Warehouse Beau Constantia
For authentic cuisine Addis in Cape (Ethiopian)
Best new restaurant Upper Bloem
Best “oldie but goodie” Kyoto Garden Japanese Restaurant
The best restaurant overall La Colombe