Worked at Peninsula All Suite Hotel, 1800 Bistro at Cape Royale, and Burrata. Honed his craft under mentors such as André Hill, Sisa Nomtshongwana, Bevan Webb, Annamarie Robertson, Stephen Du Bruyn and Henry Vigar. Specialises in Mediterranean cuisine (with a personal touch).
Current Head chef at La Mouette
Restaurants he rates in 2019
For a casual meal Grand Africa Café & Beach. There is no better place to enjoy a cocktail and share a pizza.
For a special occasion La Mouette. It has been a special place for me since I first laid eyes on the place in 2014. Nothing beats a nice chilled Sunday lunch, in the courtyard, within the hustle and bustle of Sea Point. To put a cherry on top, this is the place where I fell in love with food again, having worked at a place that sucked all the passion out of me.
For a guilty pleasure The Creamery. You have never had ice cream till you have had ice cream from The Creamery.
For a Winelands experience Cape Point Vineyards. Love the fact that you can either have a sit-down breakfast, lunch or dinner or opt for a picnic on the lawns. The scenery of the dam and the view of the Atlantic Ocean are simply breathtaking.
For authentic cuisine Marco’s African Place. Nothing beats the food I grew up eating. The food reminds me of Sunday lunches after church with the family back in Pretoria.
Best new restaurant Upper Bloem. Imagine having two chefs you idolise in one kitchen, making food that feels true to their soul. What else would perfection be?
Best “oldie but goodie” Den Anker. There is nothing better than classical and fresh bursting flavours, and Den Anker for me does it best.
The best restaurant overall Burrata. The décor, food and service has always been a key factor why I love this place so much. Not forgetting the fact that they make the best pizza in town.