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Discover all our Chefs
Relais & Châteaux Chef

Grant Lynott

Chef - Relais & Châteaux

Grant Lynott
Zing Zing
Member Relais & Châteaux from 2019
Ross Blvd


Secret Bay


Zing Zing

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Story of a Chef

How did you become a Chef?

I always wanted to be a Chef, I grow up in South Africa and was exposed to so many cultures that influence me.

How would you define your cuisine?

I think that much of what I do is rooted in “New Nordic” technique because that’s the style that I feel drawn too as Chef.Modern interpretations of local recipes give my food a sense of place.

What are your favourite products and criteria for choosing?

I love using nature, from basic vegetables to plants that have long been forgotten to add depth to dishes I make. Local first and always support people who have a commitment to their craft.

What is your signature?

I think my liberal use of fermentation and acidity, I focus on clean flavours with minimal interference.

What professions surround you and what would you like to pass on to them?

I am surrounded completely by people that have had limited exposure to the world; my experiences are somewhat global so for me it’s about sharing my adventures and passing on ideas I picked up along the way.

Do you have a Chef’s tip for Sunday cooking?

Keep it simple. Have a rule. Five Ingredients maximum – For me it’s roast chicken, lemon, thyme, potatoes and butter. Roast all together and reduce juices until you have a solid Jus Gras.