Dale Stevens

Dale Stevens

Born and raised in Mossel Bay. Graduated from the Culinary Academy in Paarl in 2010, and interned at Jordan Restaurant, where he worked under chef George Jardine for four years. Honed his craft at The Test Kitchen under Luke Dale Roberts, and Eric Bulpitt at Newton Johnson Restaurant. Followed Eric to Faber in 2016, and soon took over the helm.

Credits his passion for cooking to his maternal grandmother, who always ensured that her guests left her home “with a smile and a belly full of food!”.

Current Head chef at Faber Restaurant at Avondale Wine Estate

Restaurants he rates in 2019

For a casual meal Ristorante Pappa Grappa at Wilderer Distillery. Great pizza, relaxed setting, and great G&Ts.
For a special occasion Restaurant Jardine: the best food, and attentive service in a cosy setting.
For a guilty pleasure I don’t have a sweet tooth but nothing beats the chocolate brownies at Jason Bakery.
For a Winelands experience The Restaurant at Waterkloof. Gregory [Czarnecki’s] food definitely matches the great scenery.
For authentic cuisine I love sushi; Papa San and Ben [Bettendorf] never disappoint at Obi Restaurant in Long Street.
Best new restaurant I have not been to any new restaurants, but I would love to visit FYN.
Best “oldie but goodie” Hands down The Foodbarn.
The best restaurant overall Chefs Warehouse Beau Constantia definitely ticked all the boxes.

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: 25 February 2019