Home-Grown Flavours

Savouringthe tastes of South Africas unique culinary offerings is what dining at The Restaurant in the spectacular setting ofFranschhoeks Grande Provence Heritage Wine Estate is all about. Richard Holmes experiences themarvellouscreations proudly set forth by its executive chef, Guy Bennett.

- Guy Bennett

Taking the reins at The Restaurant – Grande Provence Heritage Wine Estate’s striking eatery – executive chef, Guy Bennett, always knew what his future would entail. “Growing up, I loved food and enjoyed hanging around the kitchen with my mom and grandma. I knew since primary school that I wanted to become a chef. During my teenage years, I happily took over the task of cooking dinner at home,” Guy reminisces.

After finishing school in 2005, a gap-year stint in the kitchen of a London-based café fuelled his passion. More determined than ever, Guy returned to South Africa where he did a diploma in Advanced Food and Wine at the Hurst Campus Culinary Academy in Stellenbosch. After this, he honed his skills through internships under Peter Pankhurst at Cape Town’s Savoy Cabbage Restaurant & Champagne Bar, and Edgar Osojnik at Buitenver wachting Restaurant in the Constantia Valley.

Guy then went on to ply his trade at the One&Only Hotel’s well-established restaurant Reuben’s, in Cape Town, where he worked alongside chef-patron Reuben Riffel. “What was great about that experience, apart from working with Reuben, was being able to spend time in different sections of the kitchen,” Guy says. He elaborates: “I worked with fish for a whole year, and focused on meat for another. I even spent a year just managing the larder. Altogether, these positions taught me the skills I needed to run a successful restaurant.”

After seven years at Reuben’s, Guy joined the kitchens of Delaire Graff Restaurant in Stellenbosch, where he worked alongside then head chef, Michael Deg. “Looking back, I feel that working with Michael resulted in the most growth in my career. It was a very creative and open kitchen where we had access to the most incredible ingredients; it was a great place to learn,” he smiles.