David Schneider

David Schneider

Claire Gunn

Graduated from the International Hotel School in Joburg in 2010. Worked under chef Rudi Liebenberg at the Saxon, chef Allistaire Lawrence at Roots at Forum Homini, and chef Thomas Hughes at the Attic in Parkhurst. Worked at The Ritz Carlton in Naples Florida, before returning to work at DW11-13 in Joburg under chef Marthinus Ferreira.

Moved to Cape Town in 2012 and took a chef de partie position at The Test Kitchen under chef Luke Dale Roberts. Became junior sous chef under chef Wesley Randles at The Pot Luck Club in 2013. Began a two-year internship at Ryan Boon’s Speciality Meats in Paarl in 2014.

Donned his chef’s apron again in 2016, under chef Liam Tomlin at Chefs Warehouse & Canteen, where he became joint head chef with Jason Kosmos. Helped Ivor Jones open Chefs Warehouse in Beau Constantia in 2016, staying on as senior sous chef. Opened Chefs Warehouse at Maison with Liam Tomlin in 2017.

Current Head chef and co-owner at Chefs Warehouse at Maison

Restaurants he rates in 2019

For a casual meal Vadas Smokehouse at Spier
For a special occasion Shortmarket Club; Le Coin Francais
For a guilty pleasure Vadas Smokehouse for a pastéis de nata (Portuguese custard tart) and lemon meringue pie
For a Winelands experience Pierneef à La Motte; Chefs Warehouse Beau Constantia
For authentic cuisine Kyoto Garden Sushi; Thali
Best new restaurant FYN; Belly of the Beast
Best “oldie but goodie” Table at De Meye
The best restaurant overall The Test Kitchen