Michael Deg

Michael Deg

Graduated from Christina Martin School of Food and Wine in KwaZulu-Natal before moving to Dublin. Worked at five-star Dylan Boutique hotel under Padraic Hayden, becoming sous chef at 25. Became chef at Camden Kitchen in 2009 before moving to Stellenbosch in 2013, and working under Christiaan Campbell at Delaire Graff. Became head chef at Delaire Graff in 2014 before moving to the restaurant at Cavalli Estate in 2017.

Current Head chef at Cavalli

Restaurants he rates in 2019

For a casual meal The Fat Butcher. I go for their beef picanha with Parmesan mash at least once a month.
For a special occasion The Restaurant at Waterkloof. Greg [Czarnecki]’s food is simply amazing and leaves me inspired every time.
For a guilty pleasure Die Vrije Burger. Best burger in Stellies hands down.
For a Winelands experience The Werf at Boschendal. The views of their vegetable garden, and Christiaan [Campbell]’s farm-to-table ethos is what makes it so special, and every meal a delight.
For authentic cuisine Marigold Authentic Indian.
Best new restaurant Eike by Bertus Basson. Bertus’ use of South African heritage cuisine is inspiring, and the service is the best in Stellenbosch.
Best “oldie but goodie” Aubergine.
The best restaurant overall La Colombe and La Petite Colombe. The La Colombe group have fine-dining down to an art form. Both my best meals of 2018 came from them.

Restaurants he rated in 2018

For a casual meal Spek & Bone
For a special occasion La Petite Colombe
For a healthy meal Kauai
For a quick bite De Vrije Burger
For a Winelands experience Terroir
For authentic cuisine Marigold Authentic Indian
The best restaurant overall The Restaurant at Waterkloof