Christiaan Campbell

Christiaan Campbell

Trained as a naval chef at the Navy Culinary School. Headed the kitchen at The Cellars Country House, then worked at The Priory in Bath, England, before joining The Normandy Restaurant as opening chef. Took six-year sabbatical, doing stints at several Relais & Châteaux kitchens across England, including Chewton Glen and The Capital Hotel.

Opened Rivergate Cheesery. Joined The Plettenberg Hotel’s Sands Restaurant as executive chef before becoming group executive chef for Liz McGrath’s The Collection.

Appointed opening chef at Delaire Graff and Indochine Restaurant, becoming executive chef later. In 2017, he took over as executive chef at The Werf Restaurant, which was presented with an award for sustainability in 2018.

Current Executive chef at The Werf Restaurant at Boschendal Estate

Restaurants he rates in 2019

For a casual meal Cosecha at Noble Hill
For a special occasion Chefs Table at Belmond Mount Nelson
For a guilty pleasure Green Goose Eatery in Stellenbosch
For a Winelands experience Delaire Graff
For authentic cuisine Indochine
Best new restaurant Janse & Co
Best “oldie but goodie” Jason Bakery
The best restaurant overall Eike by Bertus Basson