Taking The Reins At Cavalli

The Cavalli Estate (cavalli being horses in Italian) boasts fine wine, a stud of majestic horses… and an open kitchen producing fare as spectacular as its surroundings

- Richard Holmes

In the world of fine dining, there’s a certain pressure that comes with an open kitchen. The clatter of a dropped pot will reverberate through the restaurant; a messy mise en place is there for all to see; and chefs are under pressure to keep their cool.

“Yes, I can’t throw things about anymore,” jokes Michael Deg, the new head chef at Cavalli Restaurant on Cavalli Wine and Stud Farm outside Stellenbosch. “But seriously, it’s fantastic having the open kitchen, as guests come up and have a chat or thank us on the way out.”

As kitchens go, it’s certainly impressive; a spacious new home for Michael and a far cry from the (now closed) Christina Martin School of Food & Wine in Durban, where he graduated at the end of 2004. He then moved to Dublin, working under Padraic Hayden at the stylish Dylan Boutique Hotel, and Padraic’s celebrated eatery, Camden Kitchen.

In late 2013, Michael returned to South Africa and took on the role of sous chef at the Relais & Châteaux property, Delaire Graff, working with chef Christiaan Campbell. When Christiaan left in 2014, Michael took on the role of head chef in this acclaimed Winelands kitchen.

With 2017 marking the time for a change, Michael took the reins at Cavalli Restaurant, where he has stamped his own personal touch on the menu with a new “One at Cavalli” concept. Built around a philosophy of using garden-fresh ingredients, each month Michael and his kitchen team select one hero ingredient that informs the menu and provides inspiration for each plate. “I like to keep the focus of One at Cavalli on produce we grow on the farm. That way, it becomes more personal,” explains Michael, who credits Christiaan Campbell for inspiring his dedication to seasonal ingredients. “He taught me that you have to adapt to what the garden is giving you.”