24th February constantia fresh

the 9th time at Buitenverwachting on the 24th of February 2018

Peter Tempelhoff - Relais & Châteaux restaurants

Peter was raised in South Africa and has spent most of his life travelling and working in different countries. He studied economics at university before discovering his true passion for food. After training at the ‘Institute of Culinary Arts’ in Cape Town in 1996 he was awarded a bursary to study at the Culinary Institute of America in Newhaven, Connecticut.

His first position as chef was at the Grande Roche Hotel in Paarl, then a Relais & Châteaux member property, under the late Grand Chef, Frank Zlomke where he spent two influential years. Peter then relocated to London’s Quo Vadis with Marco Pierre White, a British celebrity chef and restaurateur, for a year. From there he spent two years in his first Michelin starred restaurant with his mentor and friend Aaron Patterson, who is the head chef at the Hambleton Hall Hotel, one of the finest Relais & Chateaux country house hotels in Rutland in England. After that Peter returned to London for a year and joined the Michelin starred Italian restaurant, Zafferano, owned by Giorgio Locatelli.

In 2005 he accepted the position of Executive Chef at the Automat American Brasserie in Mayfair, which is regarded as being one of the coolest places to eat in London, serving simple, fine food. Awards soon followed including ‘Top Table in London in 2005’ and being nominated for ‘Restaurant of the Year 2005’ by Harpers and Queens Restaurant Awards.

Upon returning to South Africa in October 2006, Peter took up the position as Executive Chef at the Grande Provence Heritage Wine Estate located in the Franschhoek valley. During his time there Peter was accredited with the ‘Sunday Times Chef of the Year 2007’ award and ‘Franschhoek Life Chef 2007’. Peter elevated this restaurant to one of the Eat Out Top 10 restaurants in South Africa during this period.

In January 2008 he accepted the position to oversee the five Relais & Châteaux restaurants within ‘The Collection by Liz McGrath’. Since then Peter has received 3 Stars in Rossouw’s Restaurants, the guide to the best restaurants in South Africa, and the Eat Out Top 10 award for The Greenhouse. Between The Plettenberg, The Marine and The Cellars-Hohenort Hotels, Peter is currently holding nine Rossouw’s stars, more than anyone else in the guide’s history, and in the country. The Sand at The Plettenberg has also won Best Hotel Restaurant on the Garden Route for two years in a row, awarded by CXPress Newspaper, for 2009 and 2010.

Over the last few years Peter has also had the good fortune of working with some of this generation’s greatest chefs, including: Grand Chefs -Joel Robuchon, Anne Sophie-Pic, Michael Caines, Kiyomi Mikuni, Daniel Humm and Daniel Boulud as well as Eric Ripert and Yoshi Takazawa.

During November 2011, Peter was awarded the title of ‘Relais & Châteaux Grand Chef’ at the association’s annual congress held in Portugal. The week after this honour was bestowed upon him, the flagship restaurant, The Greenhouse Restaurant in Cape Town, under Peter's guidance, was voted as South Africa’s number one restaurant in the Eat Out Top 10 Awards, as well as Restaurant of the Year.

2012 also saw Peter invited to be part of the Relais & Châteaux Grands Chefs dinner at Gotham City, New York – a gathering of the world’s finest Chefs that showcased fine global cuisine.

In 2013 Peter once again showcased his cuisine at his second Relais & Châteaux Grands Chefs dinner, this time in London that raised money for the Associations charity of choice, Action Against Hunger, an organisation committed to saving the lives of malnourished children. Another achievement for Peter in 2013 was a ‘Sliver’s Silvers’ bespoke award, the first edition of this mark of honour for continued excellence for his ‘Exquisite Progressive South African Cuisine’ at this culinary ceremony