Chef de Cuisine
Toerie van der Merwe
I always first look at the main product, where it was sourced, the quality, the taste. From there I look for other ingredients that will best compliment the product. The end result should be a complete meal, with good flavour, texture and presentation. Simple, good food, that will hopefully evoke good feelings. The best compliment is when a customer gets quiet and becomes calm when eating. But that is just a small part of the bigger picture, which includes ambience and service. Dining out is like theatre, a kind of show, And we as restauranteurs must entertain.