A Feast For The Senses

The recent launch of The Trenery Guild in Sandton saw Soweto-born international chef Wandile Mabaso create a unique food-and-wine experience to celebrate the talent of local artists and artisans.

- Zodwa Kumalo

WHEN HE WAS FRESH out of culinary school – and after an internship on a small cruise ship and a stint working at various restaurants in Italy and Palm Beach – Soweto-born Wandile Mabaso hit the pavements of New York to pursue his dream of becoming a bona fide chef.

After living in a hostel, running out of money and trying to hustle a job at any of the best French restaurants that would have him, he struck gold when he landed an apprenticeship at the popular upmarket bistro Gascogne, where he worked for a year. He then worked at two- and threeMichelin-starred restaurants including La Bernardin and Daniel in New York, as well as Le Meurice in Paris under Alain Ducasse.

“One Michelin star means the food is decent,” says Wandile. “Two stars mean it is excellent and three stars mean exceptional cooking that’s worth travelling for – all the way from Johannesburg to Paris – just to experience it.”

He explains the discipline that comes with working in such a noted establishment: “It’s top-quality cuisine: only the best ingredients are sourced and everything is executed with military-style precision.

“I’ve worked in France, the capital of fine dining, which can be one-dimensional and limited but has heavy Portuguese, Spanish and Italian influences. I’ve also worked in Florida alongside Colombian, Cuban and Haitian chefs who taught me all about the flavours of those regions. And in the kitchens of New York I learnt from cooks from Mexico, the Philippines and Japan.”