I always wanted to be a Chef, I grow up in South Africa and was exposed to so many cultures that influence me.
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.
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.
I think my liberal use of fermentation and acidity, I focus on clean flavours with minimal interference.
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.
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.