Chefs Range
Heat & Eat
In a time when you can't get to your favourite restaurants, let them come to you. Never before has a team of Chefs come together to support each other to offer continuity and support for the restaurant industry. Please support our local restaurants until you can join them again!
For Every Meal purchased, R5 will go towards the Blessing Box PE to help and support staff within the hospitality sector during the National COVID-19 Disaster.
Chef Allan Bezuidenhout - MUSE
Allan left school he did a very short stint studying Accounting, and very quickly realized that it was definitely not for him. He then decided to travel the UK and started working at the Angel Hotel as a barman. He did a couple of extra shifts as a sculler in the kitchen. Allan says, I fell in love with the craziness, from there on out I wanted to be a chef. From sculler he became a commis chef.
After returning to South Africa he worked at some small properties and worked my way up to Head chef. While working he studied part time at Capsicum Culinary Studio to get his diploma in food preparation.
Allan was also part of the opening team for the Boardwalk Hotel. He started as a Sous Chef and worked himself up to Executive Sous chef before him and Simone decided to open their own restaurant.
Allan believes that as a chef/restauranteur you have a responsibility towards nature and that you should leave a green foot print as far as possible.
Chef Stewart Tee
Stewart's passion for food is all encompassing; from growing and sourcing, to preparation and technique, he is constantly striving to challenge himself and broaden his knowledge and skills when it comes to anything food related. As a social person, cooking allows him to express himself creatively.
“I prefer to be hands on, and working with others rather than on my own. My personality strives to build new relationships and I have high expectations of my ability. I love food and learning more about it every day. I have so many ideas and take lots of pride in my work. I am also full of energy and love the rush I get from intense pressure.”
Chef Gert & Bianca - FINE TIME STEAK co.
Chef Gert is the kind of chef that loves earthy simple flavours.
Gert and his wife Bianca, are both passionate about the hospitality industry,
the rush, working long hours, working under pressure and especially that moment
when a customer’s face lights up when they take that first bite. It's all so
worth it!! After all this is how their love story began, Gert working on the pass
as Executive Chef and Bianca as the Pass Manager. They opened up our own piece
of happiness in 2019 with Fine Time Steak Co and are living their dream.
Chef Simone Bezuidenhout - MUSE
Simone studied at Capsicum Culinary studio in Port Elizabeth where she got her diploma in food preparation, pastry and management. During that time she also furthered her knowledge by doing chocolate courses at the Lindt studio in Cape Town.
She started working at the Boardwalk Hotel as part of the opening team of the 5 star property. She started off as a commis chef and in 3 years there worked herself up to Pastry Sous chef.
Simone says her passion is definitely Pastry but Muse has taught her the importance of being a good all-round chef. She loves how much she has grown in this aspect since they started Muse.
All dishes serve 1 person unless otherwise stated.
Larger portions and family meals can be ordered directly with the Chef.
Contact us for details.