David Solms

David Solms

Current Head chef, Pilcrow & Cleaver
Born 28 January 1984, Cape Town
Training South African Chefs Academy
Work history Started at Extreme Kwizeen for five years; Buena Vista Cuban Lounge for a year; Anderson Technology for three years; Cater For Me for two years; two years at Indian Lounge; Queen Victoria; and Victoria & Alfred Hotel for five years.
Inspiration “When I started, I was a scullery boy at a catering company. I was always more in the hot kitchen, watching the chefs, instead of washing my dishes – it was so amazing the way they would work with different types of ingredients, meat and fish.
And the special way they wore the uniform of white jackets, blackpants and black caps. I was always eating the off-cuts, licking the pans and pots, and it was ‘just crazy lekker’. I said to myself: ‘One day I want to cook like these guys’.

Restaurants he rates in 2020

Best casual eatery Eastern Bazaar
Best fine-dining restaurant FYN
Best wine farm restaurant Bistro Sixteen82
Best restaurant for speciality cuisine Den Anker
Best new restaurant Epice
Best restaurant that’s stood the test of time Beluga
Best hole-in-the-wall Hidden Leaf Eatery
Best overall restaurant experience Iron Steak & Bar