Spent 10 years living and working in London. Worked with Fergus Henderson at St John in Smithfield. Returned to Cape Town and opened Salt Cellar pop-up in Woodstock. Opened La Tête on Bree Street in 2016.
Received a SASSI Trailblazer award in 2017 for commitment to sustainable seafood practices.
Current Owner-chef at La Tête
Restaurants he rates in 2019
For a casual meal Bao Down. Graham and Philippa [Oldfield] have created an amazing space in a very short period of time. The restaurant would fit into the hippest part of London right now, but more importantly, the food. It’s just great, and I think the supply chain has just made cooking in Cape Town so much easier. They have a touch that makes you feel you are in their house enjoying the labours of their love, and it endears me more and more to Bao Down. I love to pop in for a bite at the bar hans solo, or grab a table and go with a group of friends.
For a special occasion Chefs Warehouse Beau Constantia. Ivor [Jones] and his team have created something fantastic, with a real pulse on ingredients and flair. The food is curious and intriguing without losing sight of what is really at hand. The setting plays a strong game and I think you will struggle to find a better view, day or night.
For a guilty pleasure Merle’s schnitzel. Who doesn’t love a good schnitzel and the guys at Merle’s have nailed it. The menu is basically schnitzel roll if you’re feeling a bit dirty, or else there’s the schnitz and chips, or salad. The shakes are great and the owner rocks a killer moustache. It’s convenient that it’s a stone’s throw from La Tête and makes a perfect pitstop on my day off when I have popped into the restaurant.
For a Winelands experience I am biased, but with no regret, Jessica [Shepherd] and Luke [Grant] still run the best restaurant in the Winelands. The Table at De Meye is casual, simple dining at its absolute best. I think when you are a chef, there is nothing better than being told what you are going to eat, and savouring the moment. There is something special everytime I go, and it always reminds me of the old adage: “what’s done in love, is done well”.
For authentic cuisine Hesheng Chinese Restaurant, Seapoint. For a long time, this has been one of my favourite restaurants in Cape Town. The beef-shin soup and fried-leek pancakes are among my favourite things to eat in Cape Town. May [Zeng Meie, the chef-owner], runs a slick operation, and I just love how popular this restaurant has become with chefs and locals.
Best new restaurant The Commissary, by Wes [Randles] and Simon [Widdison]. These guys have nailed it. Amazingly good food, produced at next-level with absolute coolness. The vibe is great and it’s no surprise that it’s full of chefs indulging on their day off. The winelist is great and the food and vibe exceptional. This is the way food and restaurants are going.
Best “oldie but goodie” A Tavola. David [Haupt] and Jomo [Salani] run one of my most visited restaurants in Cape Town. The winelist is phenomenal and I suppose I go because I know I can always get vitello tonnato, and without doubt the calves’ liver pasta. I take my four-year-old son there most Fridays for lunch post school, as my mother used to do with me in Joburg.
The best restaurant overall Chefs Warehouse & Canteen, Bree Street. This still has to be one of my all time favourites. Nanda [Cardoso] and her team continue to fly the flag of this exceptional town eatery, couple that with the wonderful Penelope [Setti] and Shirley [Muswema] and I am never disappointed. Liam [Tomlin]’s recipe for eating is contagious, and the result is 100-percent satisfaction.
Restaurants he rated in 2018
For a casual meal A Tavola
For a special occasion The Table Restaurant at De Meye
For a healthy meal The General Store
For a quick bite Max Bagels
For a Winelands experience The Table at De Meye
For authentic cuisine Hesheng Chinese Restaurant
The best restaurant overall Chefs Warehouse Beau Constantia