My career and achievements

I have always had a passion for food; from an early age I knew that my career path would be one steeped in fresh flavors , crisp textures and the promotion of healthy eating.

My current restaurant/farmstall venture has proved to be a successful venture and has been well received by the community as well as visitors who come to the farm.

I feel it is an ideal venue for me to exhibit and promote my style of food and a healthy lifestyle.

I have been fortunate enough to travel and experience many cultures and incorporate these into my cooking style. My food type has been referred to as ”New Cape” , which incorporates the use of fresh local ingredients,indigenous herbs/spices and flavors. My passion is a Mediterranean style of food, where the best, seasonal fresh produce is used in the preparation. I love to garden; it is a peaceful retreat from the bustle of the kitchen. I currently grow a limited amount of seasonal vegetables to sell in my shop and restaurant..

Career History

  • 1986 Completed studies in Food Service Management
  • 1989- Trainee chef at award winning Miller Howe Hotel in the UK; owned by John Tovey.
  • 1990-Opened Diep River Cafe Restaurant in Constantia
  • 1992 -Appointed Manager of Old Cape Farmstall- responsible for food production and product development
  • 1997- Bought catering and food production and catering business Noble Foods
  • 1999- Owned and operated Spaanschemat River Cafe on Constantia Uitsig Wine Farm-
  • Simultaneously worked as a free-lance restaurant and food consultant , setting up kitchens as well as menu planning for new restaurants.
  • 2004 Bought Company Gardens Cafe Restaurant in Garden Centre Cape Town. Sold restaurant after operating for 6 months
  • 2005 Opened Grande Cafe, Cape Town Center, operated for 2 years
  • 2007 Food and menu consultant at Mount Nelson Hotel
  • 2008 Bought restaurant on Imhoff Farm , Kommetjie -
  • 2008 Opened and Free Range Farm Shop and Coffee Shop
  • 2010 Opened Jam and preserve business on Imhoff Farm , creating pickles , jams and preserves

Achievements

  • 1987 Langeberg Foods Junior Chef of the Year
  • 1988 Chef of the Year as well as SADF Chef of the year
  • 1999 -Received awards for best up and coming chef
  • 2002-Eat out Best Cafe style restaurant and “mover and shaker”
  • Appeared on Gourmet Food and Wine show , doing live demonstrations.
  • 2008/2009Received Gourmet Award and Diners Club award

Featured in 4 cookbooks

  • Constantia Uitsig Cookbook
  • Myrna Robins Cape Food
  • Myrna Robins – Cooks of the Cape
  • Food And Wine of the Cape – Wilna Bester