Dion Vengatass

Dion Vengatass

Current Executive sous chef, Lord Nelson Restaurant at Belmond Mount Nelson Hotel
Born 26 March 1986, Johannesburg
Training The Swiss Hotel School
Work history Saxon Hotel (with chef Rudi Liebenberg); executive sous chef at Belmond Mount Nelson Hotel since 2019.
Inspiration “My Ouma Violet for instilling my passion for cooking.”

Restaurants he rates in 2020

Best casual eatery SeaBreeze Fish & Shell
Best fine-dining restaurant FYN
Best wine farm restaurant Indochine at Delaire Graff Estate
Best restaurant for speciality cuisine Obi Restaurant
Best new restaurant Boudha
Best restaurant that’s stood the test of time Overture
Best spot to indulge your guilty pleasure The Dog’s Bollocks at Yard
Best hole-in-the-wall South China Dim Sum Bar
Best overall restaurant experience Chefs Warehouse Beau Constantia

Restaurants he rated in 2019

For a casual meal Marika’s Restaurant
For a special occasion The Lord Nelson Restaurant at Belmond Mount Nelson
For a guilty pleasure Lefty’s
For a Winelands experience Chefs Warehouse Beau Constantia
For authentic cuisine Obi Restaurant
Best new restaurant Eike by Bertus Basson
Best “oldie but goodie” Chef’s Table at Belmond Mount Nelson
The best restaurant overall The Restaurant at Waterkloof