International Chefs Day acknowledges the profession and creates awareness about chefs who have set remarkable industry standards in the art of cooking, and about young and aspiring chefs who are ready to set their own industry standards. In the spirit of International Chefs Day today, and everyday, we would like to recognise all the talented men and women who tirelessly and passionately create earth-moving delicacies to satisfy our tummies. In the light of recognition we found a few up and coming chefs who create exquisite and memorable dishes that are definitely worth a try.
Head chef, Ian Bergh, and Sous Chef, Garth Davids, have been together at De Grendel from the start, alongside restauranteur Jonathan Davies.
Ian has a real passion for farm produce and gives local artisan produce an inventive modern twist on the plate. Garth’s creative mind enables him to create dishes that are balanced yet cutting edge and full of flavour.
Executive Chef, Annemarie Steenkamp, has opened up her third restaurant, Open Door. Her passion for food started at a young age.
She worked in a kitchen in England for 2 years, and then moved back to South Africa to complete her studies. She then worked under Margot Janse and honed in on her skills before opening up a number of her own restaurants with Restaurateur Neil Grant.
IYO Burgers’ Chef Jean-Marc and IYO co-owner, Jonah, created a restaurant that is focussed on ethical farming, healthy foods and the community.
Both owners come from different backgrounds but met halfway at their vision to make food more accessible to us all.
Chef Cheyne is Cape Town-born and he worked locally for a couple of years and then moved over to London where he cooked for a handful of well-known celebrities.
He then travelled to the East and picked up his simple, clean, and uncomplicated Pacific Rim cooking style and brought it back to Cape Town for us to try by opening up his restaurant: Cheyne’s.
La Motte’s Chef, Michelle Theron, has been with the restaurant since it’s opening in 2010, but has only recently moved to her new post as executive chef. She is passionate about her food and is dedicated to sourcing sustainability.
Michelle’s experience in the winelands and Cape Town has contributed to her ingenious ability to express traditional flavours in a modern and on-trend way.
Source Food Head Chef, Jessica van Dyk is a young and energetic chef. She studied at Silwood Kitchen, graduating in 2012 and heading off to work at La Colombe. She worked her way up to the position of Sous chef, and in 2015 decided to embark on her journey with Source Food as head chef. Her recipes are mouth-watering and she will not only bring the world to your plate, but she will also give you one more piece of art to appreciate in your home or desired venue.
The next time you eat out, try one of our recipes, or let us cater for your event, take the time to soak in the artistic talent of the chef that has created your spectacular dish.