Edgar Osojnik

Edgar Osojnik

Cape Town Sandy

Born in Villach, Austria. Credits the beauty and diversity of the Austrian Cuisine, as well as his mother’s cooking, for instilling in him a passion for the culinary arts. Moved to South Africa in 1995, where he met his future wife, Yolanda.

Joined Buitenverwachting Restaurant in 1997, and became chef and partner in 2004, earning awards and accolades during his 22-year-tenure, including ‘Chef of the Year’ in 2003.

Edgar is particularly proud of having shared his knowledge and training with some of SA’s Top Chefs, many of whom he has influenced over the past 24 years. He still continues to share his passion for teaching the culinary arts and developing talent. One of his projects for the past decade has been to uplift local and underprivileged communities through his internal chef training program. His aim is to enrich South African communities through his training, thus creating local chefs worthy of his five-star reputation.

At Buitenverwachting Restaurant, he seeks to create a unique, fusion style of cuisine; drawing inspiration from Mother Nature. Believes his menu is first and foremost about skill & maintaining balance – “It has to work, or it’s not going on the menu”

Describes his cooking style as “uniting euphoria on the palate with visual artistry on his plates”.

Current Chef and partner at Buitenverwachting Restaurant

Restaurants he rates in 2019

For a casual meal Bistro Sixteen82; Raith Gourmet
For a special occasion Greenhouse
For a guilty pleasure Sakura
For a Winelands experience Constantia Glen
For authentic cuisine Den Anker, Nobu
Best new restaurant FYN
Best “oldie but goodie” Aubergine
The best restaurant overall Buitenverwachting


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