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Bertus Basson trained at Cape College, Cape Town. Followed by a chef’s training course with Bill Stafford. He then spent a year working at The Royal Hotel, Riebeeck Kasteel. Bertus then did a stint in London at The Cavendish, St James as Junior Sous chef, followed by a chef de Partie position at the famous Chez Bruce - 1 star Michelin restaurant.
On his return to South Africa he worked for Garth Schnier at The Arabella Western Cape Spa at the Premiere restaurant where Bertus won the South African Chaine des Rotisseurs Junior chefs competition and went on to compete in Singapore. He has competed three times as a member of the National culinary Team internationally. He has also competed in the very prestigious Bocuse d Or, Global Chefs Challenge, and various local competitions.
His first venture, All Things Culinary with business partner Craig Cormack is hugely successful, and they have since added more ventures to the portfolio, including the award winning Overture at Hidden Valley.
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Executive chef and partner (since 2004) of Buitenverwachting Restaurant, Edgar believes his menu is first and foremost about skill, and maintains: “It has to work, or it’s not going on the menu.” He gets his inspiration from Mother Nature, basic ingredients, and old recipe books: “I don’t follow trends, but I include them”, he says. This is obviously a recipe for success as his long list of accolades attest.
Edgar received a Professional Cooking Certificate at The Austrian Chamber of Industrial Economy and a Food & Beverage Management Diploma from WIFI/Austrian Chamber of Industry. He then did a 3-Year Apprenticeship at The Astoria Hotels in Austria after which he worked at several restaurants in Austria from 1986 until 1995. More recently, in 2006, he did internships at 3-Michelin-Star Restaurant “Dieter Mueller” and 3-Michelin-Star Restaurant “Le Vendome”, both in Germany. Offering relaxed, fine dining in a contemporary, continental atmosphere “with a South African Touch”, Buitenverwachting, as its name translates, is truly “beyond expectations.”
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Harald Bresselschmidt was born in the pristine Eifel Region of Germany close to the Belgian border. As a child he was strongly influenced by life on a working dairy farm, instilling in him a love of the land and an appreciation for fresh produce. Harald has worked in restaurants from an early age spending time predominately in Germany, the Netherlands, France, Switzerland and London before doing his Masters in Gastronomy. His cuisine is based on a philosophy of natural flavours and seasonal ingredients, and a numbers of his dishes are infused with Asian influences. His team, committed to details and fundamental techniques, and the imagination and craft of his kitchen, create innovative yet discerning combinations and food experiences.
Aubergine has become one of the most consistently awarded restaurants in South Africa with many Awards: Diner’s Club Merit Award 1997-2000, Diners Club Wine list Platinum Awards 2005-2010, Top 10 restaurants in Eat out & WINE Magazine 1997-2000, 2004, 2006, 2007, 2010, Rossouw’s Restaurant guide 2005/06 Top three, No 1 in the Rossouw’s Restaurant guide 2007/08, 3-star highest rating in the Rossouw’s Restaurant guide 2009-2011, Top 3 Restaurants in SA in Business Times 1999, 2000, 2003, 2005, Winner of SFW- Food & Wine Challenge 1999 out of 60 restaurants and the Platinum Award from the SA Tourism Council.
Harald recently opened his second venue, Auslese, a food & wine pairing function venue and cellar around the corner from Aubergine in Hope Street, Gardens with great success.
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Born of a South African father and Canadian mother, Peter Tempelhoff spent most of his life travelling, working and constantly being exposed to valuable nuances of an international lifestyle. After studying economics at University, he decided to follow his true passion and trained at the ‘Institute of Culinary Arts’ in Stellenbosch in 1996 graduating top of his class and was awarded a bursary to study at the prestigious Culinary Institute of America.
His first chef job was at Grande Roche Hotel in Paarl under the direction of the late Grand Chef Frank Zlomke, the Executive Chef. Relocating to London he was offered a job at Quo Vadis with Marco Pierre White. He then moved onto work in his first 1 star Michelin restaurant with his Aaron Patterson of Hambleton Hall. Moving to Cambridge he worked in an historical restaurant with 2 Michelin starred chef, Spencer Patrick. He then returned to London to work as assistant Head Chef at La Rascasse Restaurant, sister of the Grand Prix circuit restaurant in Monaco and then later at Zafferano Restaurant (1 star Michelin) owned by Giorgio Locatelli.
After an incredible period as the Executive Chef at Automat in Mayfair, London he returned to South Africa in October 2006 taking up the position as Executive Chef at the Grande Provence Heritage Wine Estate in Franschhoek. In January 2008 after gaining an incredible fan following of public, critics and media, Peter accepted the position to oversee the 5 celebrated restaurants within ‘The Collection’ by Liz McGrath – 3 five star hotels which are all members of Relais & Châteaux. His vision for ‘The Collection’ is to guide all the kitchens to new heights and empower all 5 Head Chefs to star status through enhancing their own unique talents.
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Vanessa Marx attended the Institute of Culinary Arts in the Cape Winelands and graduated in 2005. After doing her apprenticeship at Peter Goffe-Wood's PGW eat and Kitchen Cowboys, she continued to be mentored by Pete until 2007.
Vanessa then went abroad to widen her culinary experience and worked on a privately owned yacht in the south of France, as well as at a private residence in Zurich. Her travels took her to London where she worked at food and wine bar Vinoteca (Farringdon), where she developed her ability to create menus daily, using only the freshest and most seaonal produce available,as well as observing the art of pairing wines with food.
On her return to Cape Town, Vanessa worked at Cassia under English chef Dan Evans, formerly of Michelin-starred Odette's and Anglesea Arms in London. She then went on to work for Charl Coetzee of the Caveau group, and currently finds herself in the final stages of preparation for the opening of much awaited new CBD restaurant Dear Me.
Dear Me is the brain child of Ilze Koekemoer, who teamed up with Vanessa to make it all come to life. The menu is based on seasonal, local and ethically farmed produce. Dear Me's philosophy is about creating an awareness of what you are eating, how it was produced and where it comes from.
"My food is inspired by people, places and seasons", says chef Vanessa,"people like the women in my life, and the men in the kitchens I have worked in. Places I have seen and places I dream of seeing."
"I am constantly in awe of nature, and just as you get in the comfort zone of a certain time of year, so you see the produce of the next season creeping in, and a crush begins to develop as you start falling in love with the coming season and the abundance of produce and fresh ideas it has to offer."
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