2017 Chefs

Eric Bulpitt – FABER

Award-winning Chef Eric Bulpitt’s adventurous and creative toils with food have taken him all the way from his Ouma’s Rustenburg farmhouse kitchen of his youth to award-winning restaurants in London and Copenhagen, such as The Ledbury and Noma.  Since his return to South Africa, Eric has blazed an individual and particular trail in the Cape, notching up significant accolades for his flavourful efforts at Restaurant Jardine, Camps Bay’s The Roundhouse and the Restaurant at Newton Johnson.  Along with his wife, Celeste, who manages FABER’s front of house, Eric asserts: “Our mission is simple: to make our guests at FABER happy.”  But what goes into achieving this is beautifully nuanced and exhilaratingly complex – from the sourcing of sustainable, seasonal, nourishing ingredients through to the creative toil and craftsmanship in the kitchen so that the dishes ultimately served in the restaurant are laden with a sensational blend of Nature’s goodness crafted with deep human creativity and care

Grant Daniels – Ellerman House

Recently appointed Executive Chef at Ellerman House, Grant Daniels has experience of over 15 years in top Cape kitchens, three of them spent as Executive Sous Chef at Ellerman House.

His style is classically inspired with modern South African influences and more than a nod to his Cape Malay roots. Growing up on the Cape Flats, just outside Cape Town, Grant’s passion for cooking was sparked by spending time in the kitchen with his mother while she prepared traditional Cape Malay dishes for Sunday lunch. These were usually big family affairs, with everyone offering a helping hand. One of his favourite dishes is Malay braised lamb shoulder, which finds its way onto the Ellerman House menu in winter along with venison and curries.

After school, Grant started working as a junior baker in a small bakery in Cape Town where he was soon promoted to ‘second in charge’. He went on to work at a couple of restaurants, including Catharina’s at Steenberg Farm, before landing a job at Bizerca in 2008 where he worked as the Senior Sous Chef for five and a half years.

“Stick to the classics and you can’t go wrong,” says Grant

Jaco Grové – Creation

Jaco Grové started his career in 2000, doing his practical training under the mentorship of some of South Africa’s top chefs. During his 16 years in the industry. he has been head chef at a number of the top restaurants in Camps Bay, including Paranga, Zenzero and Bungalow. Among his most recent positions was that of head chef on board the 56 m yacht Feadship M/Y Madsummer.
Chef Jaco has been at Creation for 3 years.

Jacques Theron – Jordan

After studying at the Institute of Culinary Arts in Stellenbosch, Jacques’ culinary career started at La Colombe under the acclaimed Luke Dale-Roberts. “This is where I truly fell in love with food and I learned what it means to be a chef”. He then moved on to Lourensford Estate in Somerset West where he worked at The River Garden under Tullishe Le Roux and at The Millhouse Kitchen as Head Chef. From there he moved on to the Elgin valley at The Pool Room @ Oak Valley. Oak Valley is home to free-range acorn-fed pigs and grass fed beef, including the Wagyu breed. Jacques was then Executive Chef at the newly renovated Stellenbosch Kitchen before joining the dynamic Jordan team at The Bakery @ Jordan. Jacques believes in honoring the product by keeping it as simple as possible and using sustainable, seasonal and local products.

Oscar Baard – Le Petit Ferme

Oscar Baard was born and raised in Kensington, Cape Town. A very quiet and shy boy who loved playing soccer and other sports. As a young boy he dreamt of being many things, but helping his mom in the kitchen brought on the passion for baking.

After finishing matric, he did a Bread Baking and Confectionery Course and worked in various bakeries until he got offered a job at Hotel Le Vendome. It was there where he met Pastry Chef Marco Marongiu, and his love for baking and pastry grew even more. During his time at Hotel Le Vendome Oscar met Chef Jonathan Gargan, who after a year offered him a job at Cape Royale as his Pastry Chef de Partie. He moved onto The Twelve Apostles Hotel and Spa.

Since Oscar started working with Chef Marco Marongiu, he dreamt of working abroad. My dream finally came true when he got offered to work in Kuwait at Fauchon Paris and Crowne Plaza Hotel. I had the opportunity to work with Chef Daniel Jongsma, an amazing and talented pastry chef and chocolatier. He spent two years in Kuwait and after returning home at the end of 2016 joined La Petite Ferme.

“When I’m in the kitchen, every single thing I do is an opportunity for me to improve on it and make it better than the previous time.”

Peter Templehoff – Cellars Hohenhort

Trained in South African and experienced in the grungy kitchens under the streets of SOHO, Peter moved back home in 2006 to ply his skills in the Cape’s kitchens.

While in England he worked in many great restaurants including Quo Vadis with Marco Pierre White and Zafferano with Giorgio Locatelli, to name but two. In 2005, a watershed year for him, he scooped the London Top Table Award (ES Magazine) and was also nominated in London’s foodie Oscars- Harpers & Queens and Moet Restaurant Awards- for Restaurant of the Year, while running the kitchens at the trendy brasserie, Automat.
Since his return to the Cape he has won the prestigious title of Sunday Times Chef of the Year 2007, Franschhoek Life Chef of 2007 and also guided The Restaurant at Grande Provence into the Eat Out Top 10 list that same year.

In January 2008 Peter took on a new challenge as Executive Chef for The Collection by Liz McGrath, which comprises a trio of 5 star Relais and Chateaux hotels incorporating 4 restaurants in all. His goal is to elevate the fine dining restaurants and their head chefs to star status by using a combination of hard work and training, as well as the use of clever flavours, techniques and beautiful plating.

In 2011 Peter was awarded the prestigious Relais & Chateaux Grand Chef title and was also labelled by the Relais & Chateaux as a future leader in the field of cuisine. Ending 2011 with a bang, Peter’s flagship restaurant- Greenhouse- was voted as South Africa’s Restaurant of the Year by Eat Out and has featured in the Top 10 awards for 2007,2009, 2010, 2012, 2013, 2015, 2016….