Farrel Hirsch

Farrel Hirsch

Durban-born, spent five years working in the UK at Tonic; World Service; and Cast. Studied professional cookery in Nottingham, and was declared runner-up in Nottingham’s 2008 Young Chef of the Year competition.

Returned to South Africa and worked at The Oyster Box’s Grill Room Restaurant, Cape Grace Hotel and Spa, and the Singita Group. Joined Greenhouse Restaurant as sous chef in 2014. Joined The Test Kitchen in 2016, where he was Luke Dale Roberts’ second.

Following stints at the Four Seasons Hotel at The Westcliff and North Island in Seychelles, he returned to Greenhouse Restaurant as head chef in November 2018.

Current Head chef at Greenhouse Restaurant

Restaurants he rates in 2019

For a casual meal Chefs Warehouse & Canteen on Bree Street. Very laid back with a canteen feel to the seating, and great food.
For a special occasion The good thing about Cape Town is that there is an abundance of great restaurants, and to choose one is difficult, but I would say Camphors at Vergelegen. Great setting!
For a guilty pleasure Mojo Market in Sea Point. If you feel like a raclette, taco or poke bowl, they have it. Great place to walk around and stuff your face.
For a Winelands experience Pierneef à La Motte in Franschhoek. Great art, grounds, food and service.
For authentic cuisine South China Dim Sum Bar on Long Street.
Best new restaurant FYN. One of a kind.
Best “oldie but goodie” Posticino in Sea Point. Pizza always tastes great.
The best restaurant overall Well, besides Greenhouse, I really enjoy The Test Kitchen. You go for an experience, not just a dinner.