Celebrate Life Dinner

Chef Michelle Theron is the innovative Head of Gastronomy at the historic Vergenoegd Löw Wine Estate in Stellenbosch. With over two decades of elite culinary experience, including leadership roles at Hazendal and Pierneef à La Motte, plus Michelin-starred training in Europe, she spearheads a sustainable farm-to-table movement. Theron redefines honest luxury, crafting elegant, soulful South African dishes rooted deeply in simplicity, seasonality, and local Cape heritage.

Fabio discovered his culinary career by rather an unusual route. After an injury ended his career as a professional basketball player, he travelled the world, working in kitchens to fund the travel bug. In various establishments in the UK, New Zealand and Brazil, he unearthed a passion for food and flavours. With his Brazilian background and Italian heritage, he adds flair to the French cuisine, inspired by his extensive travels, and incorporating fresh local produce.

Jess grew up in Kuruman, where her Ouma’s cooking sparked a lifelong love for food. She trained at Silwood School of Cookery and gained experience at renowned restaurants like La Colombe, The Test Kitchen, and The Cellars-Hohenort. Driven by a love for travel, Jess explored the world and also developed recipes and content for brands like Pick n Pay and Sasko. She later returned as Head Chef at La Colombe, and then Protégé in Franschhoek. Post & Pepper was born after COVID—a dream turned reality in Stellenbosch. Rooted in her relaxed, small-town upbringing, Jess created a space for “fun dining”: small plates, bold flavours, and accessible fine dining with heart.

Chef Marthinus Ferreira, executive head chef of The Jordan Restaurant in Stellenbosch, is a trailblazer in South Africa’s culinary scene. After honing his skills globally alongside culinary legends Gordon Ramsay and Heston Blumenthal, he gained widespread acclaim at Johannesburg’s dw eleven-13. Now at Jordan Wine Estate, Chef Ferreira crafts sophisticated, contemporary farm-style cuisine that pairs local, seasonal ingredients with refined classical French techniques.