Trained at The Grande Roche Hotel in Paarl. Worked alongside chef Shaun Rankin at Michelin-starred restaurant Bohemia in Jersey. Travelled and worked at culinary establishments across six continents for six years, before returning to South Africa and joining Aleit Group as executive chef of their catering company, Stir food. Opened Green Goose Eatery in Stellenbosch in 2018.
Current Chef-patron of Green Goose Eatery
Restaurants he rates in 2019
For a casual meal The Kraal at Joostenberg. This is where I want to spend my Sunday off with the family. The food is perfectly prepared, casual French-style cuisine, the wines superb and the service excellent.
For a special occasion Overture at Hidden Valley. This has been my go-to spot for special occasions over the years, as it is consistently good. It was also the place where my wife and I tied the knot, and Bertus [Basson] designed a bespoke five-course menu for us and our guests.
For a guilty pleasure De Vrije Burger – best burgers in Stellies, with decadent cheese sauce to go with the hand-cut fries, plus a free soft-serve to round it all off.
For a Winelands experience Rust en Vrede. Incredible local and international winelist, impeccable attention to detail in a beautiful setting.
For authentic cuisine Asta La Pasta for authentic Italian cuisine on our doorstep. Even the grumpy Italian owner adds to the charm. [Ed: We can vouch for the food and the grumpy owner!]
Best new restaurant FYN by Peter Tempelhoff.
Best “oldie but goodie” The Foodbarn, Noordhoek. Franck, the man who put La Colombe on the map has been doing it right.
The best restaurant overall The Pot Luck Club. Having a small-plate eatery of my own, I love the tapas concept, getting a great variety of flavours. Service is attentive, and the innercity vibe and view makes for a cosmopolitan experience.