Lucas Carstens

Lucas Carstens

Current Executive chef, Makaron Restaurant at Majeka House
Born 22 February 1983, Pretoria
Training Institute of Culinary Arts (ICA)
Work history Trainee at Aubergine Restaurant; chef de partie at Reuben’s Franschhoek; chef de partie at Terroir; sous chef at Reuben’s at One&Only Cape Town; executive chef at Simonsig Wine Estate; executive chef at Majeka House since 2015.
Inspiration “Ingredients.”

Restaurants he rates in 2020 

Best casual eatery Decameron, Stellenbosch
Best fine-dining restaurant Janse & Co
Best wine farm restaurant The Vine Bistro at Glenelly Estate
Best restaurant for speciality cuisine Genki in Stellenbosch
Best new restaurant Arkeste
Best restaurant that’s stood the test of time Aubergine Restaurant
Best spot to indulge your guilty pleasure Woolworths
Best hole-in-the-wall De Vrije Burger
Best overall restaurant experience Wolfgat

Restaurants he rated in 2019

For a casual meal Genki Sushi Bar & Japanese Tapas
For a special occasion Wolfgat
For a guilty pleasure Gino’s for the pizza
For a Winelands experience Tokara Restaurant
For authentic cuisine Eike by Bertus Basson
Best new restaurant Janse & Co
Best “oldie but goodie” Aubergine Restaurant
The best restaurant overall Janse & Co

Restaurants he rated in 2018 

For a casual meal Spek & Bone
For a special occasion Janse & Co
For a healthy meal The Table at De Meye
For a quick bite De Vrije Burger
For a Winelands experience Tokara Restaurant
For authentic cuisine Genki Sushi Bar & Japanese Tapas
The best restaurant overall Wolfgat