...and here are our star Chefs of the week!!
Hout Bay's most distinguished chefs, cooks and caterers will demonstrate their delicious signature seafood dishes at the Festival, each one using sustainable SASSI green-listed species. Cooking at sophisticated mobile kitchen units provided by SMEG, the chefs will be interviewed live by local Hout Bay personalities, while the demonstrations are projected on big screens.
ALFRED VUNDLA
from SPIRO’S
ALFRED VUNDLA OF SPIRO’S
Zimbabwe-born Alfred Vundla has always dreamed of becoming a chef, and his career in the kitchen started as a child, helping his mother to cook. In 1992 he joined his father in Johannesburg working as a kitchen porter in Parktown North, but within three months his talent had been recognised, and Alfred was promoted to junior chef. Two years later he was ‘poached’ by nearby fine-dining restaurant Scusa Mi and promoted to Head Chef. In 2001 Alfred joined Spiro’s in Johannesburg, and in 2009 he was sent to head up the kitchen in their popular Greek-themed Hout Bay restaurant, where he has become famous for his delicious rump steak.
Signature Dish: Calamari Stuffed with Spinach and Feta
ASHER ISAACS OF
from COLOMBE
ASHER ISAACS OF LA COLOMBE
Experience in top English and Japanese restaurants has given rising star Asher Isaacs, 26, plenty of exposure to pressurised kitchen environments. Asher is Sous Chef at highly acclaimed La Colombe restaurant, shortly to open at Silvermist Estate in Hout Bay. He’s worked at 5-star game lodges and boutique hotels, and has just returned from a two-month stint at Tokyo’s Narisawa, recently voted the top restaurant in Asia in the S.Pellegrino World’s 50 Best Restaurants awards.
Signature Dish: Farmed Kob with Mussels, Creamy Leeks, Squid & Black Forest Ham Velouté
BRETT SCHALIT
from MARINER’S WHARF
BRETT SCHALIT OF MARINER’S WHARF
Brett Schalit, 45, originally from Johannesburg, trained at Apex after serving in the military, and started his career at the Southern Sun/Holiday Inn in Johannesburg. Brett worked as a personal chef for the elite in London for a few years. His career brought him back to Cape Town in 1997 where he was employed at On the Rocks, at Steffanie’s Place as Head Chef, and at Balducci’s in the V&A Waterfront as Executive Chef. Brett now heads up the kitchen at Hout Bay’s iconic seafood destination, Mariner’s Wharf.
Signature Dish: Seared Sesame Tuna with Avocado Tartare
KUAN LAI OF KITIMA
Kuan Lai of Hout Bay’s award-winning Kitima has travelled the world in his quest to master the culinary arts. Chef Lai has a distinguished culinary career which started in an Indonesian
CHRISTO PRETORIUS
from THE TWELVE APOSTLES HOTEL
CHRISTO PRETORIUS OF THE TWELVE APOSTLES HOTEL
Christo Pretorius, 28, was born in Vryheid and started his culinary career in the UK as a waiter, rising to Junior Chef de Partie within six months. Back in South Africa, he worked at Kurland Hotel, Tsala Treetop Lodge, the Cape Royale Hotel and the popular Bistro 1800° before being appointed Executive Chef at The Twelve Apostles Hotel. He was runner-up in the Sunday Times ‘Young Chef of the Year’ competition in 2012, and in 2014 was named one of eight WWF-SASSI Trailblazers. Christo says: ‘My goal as a chef is to create lasting memories. Engaging all the senses is what creates truly special memories diners will cherish forever.’
Signature Dish: Hake with Spicy Dhal, Creamed Cauliflower, Coconut, Compressed Cucumber, Pineapple Chutney and Verjuice Gel
DAVID KARU
from MASSIMO’S
DAVID KARU OF MASSIMO’S
Cape Town-born David Karu of popular Hout Bay restaurant Massimo’s moved to the US when he was 11, and started his culinary career at a pizzeria in Walla Walla, Washington. He trained at the Scottsdale Culinary Institute in Arizona, and has been a chef for 17 years, working in a variety of different environments. ‘My passion for food started at a very young age,’ says David. ‘I’ve had the privilege to work under some amazing chefs. Now, as Head Chef at Massimo’s, I get to work with delicious food, and with owners who are passionate about food and love to try new things.’
Signature Dish: Cacciucco, a tomato-based Tuscan seafood soup containing hake, mussels and calamari
HERMAN LOMBARD
from PESCARNE
HERMAN LOMBARD OF PESCARNE
With over 25 years in the industry, Herman Lombard has been involved in the opening of top brands, such as The Famous Butchers Grill, and he’s worked as Executive Chef for Paranga in Camps Bay and Montego Bay in Nelson Mandela Square. Herman was also the producer and chef-presenter of a 13-episode nationally broadcasted TV series. His popular Hout Bay restaurant Pescarne, with its rustic yet sophisticated atmosphere, boasts a thoroughly modern approach to South African culinary arts, combining the best of both meat and seafood dishes.
Signature Dish: Mixed Seafood Paella
JANE-ANNE HOBBS
from SCRUMPTIOUS
JANE-ANNE HOBBS OF SCRUMPTIOUS
When Hout Bay journalist Jane-Anne started her food blog Scrumptious seven years ago, she had no idea it would turn into a consuming passion and lead to a new career as a food writer, recipe developer and award-winning social-media consultant. Scrumptious, which pioneered recipe blogging in South Africa, now attracts a wide local and international audience and features a large collection of Jane-Anne's original, triple-tested recipes. Jane-Anne’s first cookbook Scrumptious Food for Family and Friends was published in 2012.
Signature Dish: Low-Carb Mediterranean Calamari Salad
JULIE CARTER
from OCEAN JEWELS
JULIE CARTER OF OCEAN JEWELS
Guest cook Julie Carter is an expert in preparing delicious seafood dishes using green-listed species. Julie, a fisherman’s daughter, is passionate about sustainable seafood, and is the owner of Ocean Jewels. Ocean Jewels sells the freshest fish caught in and around the False Bay coastline from its Woodstock-based deli, and also delivers fresh fish to customers’ doors. ‘We are a proud SASSI participant, and consider sustainability essential’, says Julie.
Signature Dish: Seared Yellowtail Sashimi Salad
PHILIP BOTES
from PURE @ HOUT BAY MANOR
PHILIP BOTES OF PURE @ HOUT BAY MANOR
Philip Botes started his professional career in the Scottish Highlands, working at Loch Fyne, Inveraray Castle and St Andrews, the home of golf. On his journey back to Africa he found himself in Nigeria at the Federal Palace Hotel, and then he joined Hout Bay Manor as Executive Chef of Pure restaurant. ‘Travelling the world for 10 years experiencing cultures and cuisines made me love the intimacy of rustic food,’ says Philip. ‘I’m passionate about Mediterranean/classic cuisine, and about fresh vibrant colours and textures.’
Signature Dish: Wasabi-Crusted Farmed Kob, Mint and Pea Purée, and Crisp Fennel Salad with a Lemon and Ginger Oil
ARISTOTLE RAGAVELAS
from RAGAFELLOWS
ARISTOTLE RAGAVELAS OF RAGAFELLOWS
Aristotle and his brother Spiro are well-known Hout Bay restaurateurs. Born in South Africa to Greek parents, Aristotle trained in London at the Savoy Hotel, the London Mariott and the Rembrandt Hotel. He further developed his love for Mediterranean cuisine at various top restaurants in Greece, including Athens’s Michelin-starred restaurant Spondi. On returning to South Africa, he worked for the acclaimed Linger Longer restaurant, and at Anno Domini in Parkhurst, during which time he won a host of awards. His own restaurant, Byzance in Lonehill, received the American Express Fine Dining Award for the 8 years it was in business. He now owns and runs Hout Bay’s enormously popular Ragafellows restaurant.
Signature Dish: Calamari Pesto with a Potato Nest and Parmesan Cheese
BONANI LESTER
from PURE @ HOUT BAY MANOR
BONANI LESTER OF PURE @ HOUT BAY MANOR
Chef Bonani Lester started his culinary career at Hout Bay Manor, and was quickly recognised as having star potential. Bonani graduated in 2013 from the Silwood School of Cookery, with numerous awards to his name. Among his best achievements were being a finalist in the Sunday Times Chef School Challenge in 2011, and receiving the One and Only Hotel’s Reaching For Young Stars Award in 2012. ‘I love the finesse of fine-dining dishes with modern twists,’ says Bonani, ‘and learning from local masters such as Peter Templehoff and Luke Dale Roberts.’
Signature Dish: Smiling Valley Marrons Thermidor-style, with Exotic Mushrooms, Grilled
Courgettes and Trout Caviar
CHEYNE MORRISBY
From CHEYNE’S
CHEYNE MORRISBY OF CHEYNE’S
Since Cheyne’s opened in Hout Bay in 2013, this small jewel of a restaurant has attracted a devoted audience of food-lovers intrigued by consistently excellent and original food. Well-travelled and passionate chef Cheyne Morrisby serves tapas-style dishes on a Pacific-Rim theme, with influences from Japan, Indonesia, Thailand and Malaysia. There’s a huge emphasis on innovation and freshness here, so it’s worth booking well ahead to experience the magic taste that is Cheyne’s.
Signature Dish: Green-Listed Linefish Marinated In Miso, Mirin & Sake, with Shaved Daikon and Deep-Fried Milk
CINDY MILLER
from URBANNOSH
CINDY MILLER OF URBANNOSH
Cindy Miller is a self-taught foodie and cook, and the owner of Hout Bay’s Urbannosh. Urbannosh offers catering, event co-ordination, private cheffing, consulting and training to both restaurants and food retailers. Having cooked for the likes of FW De Klerk, Sol Kerzner, Danny K and the CEO of Marks and Spencer, Cindy has a great passion for good food. ‘My goal is to take you on an intoxicating sensory journey that will not only excite the tastebuds but also tantalise the mind,’ she says.
Signature Dish: Hout Bay Smoked Snoek Pâté Served Three Ways
ERICA PITZER
from THEME CUISINE
ERICA PITZER OF THEME CUISINE
Erica Pitzer is a self-taught foodie who owns Hout Bay’s Theme Cuisine. She was born and raised in Stellenbosch but has been a Hout Bay resident for the last 25 years. Erica is renowned for her culinary use of indigenous plant life, and has been revolutionising the use of our Cape buchu, wilde dagga and other indigenous edible plants. Her passion for the provenance of the Cape is ingenious, and sure to intrigue any food lovers looking for new inspiration.
Signature Dish: SASSI Sexy Oysters Done 3 Ways
JAMES GAAG
from LA COLOMBE
JAMES GAAG OF LA COLOMBE
James Gaag, 26, is the Head Chef of multi- award-winning La Colombe restaurant, soon to open at Silvermist Estate in Hout Bay. James studied cooking at the Silwood School of Cookery, winning the Sunday Times Student Chef of the Year Award, and Annette Kesler’s Rising Star Award. After a spell working in Oxford for Raymond Blanc’s Le Manoir aux Quat'Saisons, James returned to South Africa to join La Colombe as Head Chef.
Signature Dish: Asian Tuna Tataki & Tartare with Avocado Mousse and Miso Mayo
JEANTELLE VAN STADEN
from TINTSWALO
JEANTELLE VAN STADEN OF TINTSWALO
‘The sight of a guest’s face when they experience a perfectly balanced meal is what keeps the passion in me ablaze,’ says Chef Jeantelle van Staden. ‘I come from a tight-knit family, and food is what has always brought us together.’ Having worked in most sectors of the hospitality industry, Jeantelle joined Hout Bay’s five-star Tintswalo Lodge as Executive Chef in April 2013. Tintswalo Atlantic is the perfect setting for her creativity, and she specialises in Fusion Cuisine, which allows her the freedom to marry flavours in tantalising dishes.
Signature Dish: Cured Trout Carpaccio, Beetroot Tartar, Raspberry Drizzle, Kataifi Prawn and Roasted Garlic Smear
KUAN LAI
from KITIMA
KUAN LAI OF KITIMA
Kuan Lai of Hout Bay’s award-winning Kitima has travelled the world in his quest to master the culinary arts. Chef Lai has a distinguished culinary career which started in an Indonesian restaurant in Amsterdam, aged 19. Born in Malaysia, he has worked in Asia, Europe, the Middle East and Africa. He was part of the team that opened the Arabella Sheraton Grand Hotel, and he set up the Sushi Bar at Fancourt in George before joining the Starwood Hotel group in Asia. He says: ‘During my travels, I discovered the beauty and diversity of colourful cultures through their cuisine.’ Focusing on Asian and contemporary new-world cuisine, Kuan Lai was named ‘Chef of the Month’, Asian Specialist Supreme, by Spekko in 2013.
Signature Dish: Asian-Inspired Gravadlax, using Rainbow Trout
STACEY CHAN
from SMEG
STACEY CHAN OF SMEG
Stacey Lee Chan, 28, is a Cordon Bleu graduate of the Silwood School of Cookery in Rondebosch. She was an international winner of the 2010 Chaîne des Rôtisseurs Chefs competition held in Helsinki, Finland, and Mc Cain Chef Of The Year, 2010. She’s worked at Ellerman House, The Cellars-Hohenort Hotel, and as a private chef for international guests to South Africa. Stacey did an intense 6-week patisserie course at Le Cordon Bleu in Paris in 2012, and for the past 3 years been Brand Chef and Ambassador for SMEG, Italian household appliances and appliance sponsors of the Oceana Hout Bay Seafood Festival.
Signature Dish: Stuffed Calamari Tubes on a Sweetcorn and Fennel Purée, Sauce Vierge, Crispy Tentacles, Basil Foam, and Micro Herb Salad
STEVE GERSOWSKY
from LA CUCCINA
STEVE GERSOWSKY OF LA CUCCINA
With over 25 years of experience both locally and abroad, Steve is a seasoned restaurateur whose previous businesses include the well-known 0932 Restaurant in Greenpoint. He travels extensively to South East Asia, UAE and Australia as a hospitality consultant. For the past six-and-half years, Steve has been partner and chef at La Cuccina, one of Hout Bay’s most well-loved restaurants . Using simple and fresh seasonal ingredients that are sourced as locally as possible, Steve draws his influences from the Mediterranean and the Middle East to create the sumptuous dishes displayed daily on La Cuccina’s famous buffet.
Signature Dish: La Cuccina Grilled Yellowtail with Salsa Verde and a Panzanella Salad
