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18 Augustus 2022 | Gåte Restaurant, Quoin Rock Wynplaas

This year, four top and award-winning chefs teamed up for the 12th annual Celebrate Life dinner to dish up a fine-dining experience at the spectacular Gåte Restaurant at Quoin Rock Wine Estate. Paired with Stellenbosch’s best wines and music, this foodie was nothing but superb.

met:

Carolize Coetzee – Tokara Restaurant
Lucas Carstens – Cavalli Restaurant
Fabio Daniel – Rust en Vrede Restaurant
Paul Prinsloo – Gåte Restaurant

Hierdie geleentheid is slegs moontlik gemaak deur die span van top sjefs se vrygewige skenking van hul tyd en vernuf, sowel as die restaurant en wynvriende.

 

Vir meer inligting kontak bemarking@huishorison.org.za

Bespreek Nou

Ons wil graag die fantastiese sjefs, en al ons ondersteuners, bedank vir die bydrae tot die sukses van die byeenkoms.

Chef Carolize Coetzee

– Tokara Restaurant

Carolize grew up in Humansdorp, a small town of some 30 000 residents located in the Eastern Cape Province of South Africa. She recalls that some of her favourite memories are of meals spent around the kitchen table, enjoying her mother’s lovingly prepared food and heirloom recipes being passed on from one generation to another.  She infuses with her own food memories in designing refined “plaaskos” (farm cuisine) for the Tokara Restaurant menu.

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Chef Fabio Daniel

– Rust en Vrede Restaurant

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.

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Chef Paul Prinsloo

– Gåte Restaurant

Winner of the S.pellegrino Young Chef 2019 Africa & Middle East and top 10 finalist in 2021.  Paul was born in Bethlehem and raised in Klerksdorp. He calls himself a workaholic and he spends most of his time at work and doing adventures when he gets time. His resume include Chef de Partie at Waterkloof  Restaurant in Cape Town. From a young age, Paul had an interest in making food, and one of his earliest dishes was fish fingers and chips. Through hard work, humbleness and patience, and passion Paul is certainly making waves. Watch this space!

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Chef Lucas Carstens

– Cavalli Restaurant

Out of the kitchen of Cavalli Estate,  executive chef Lucas lives with the philosophy of sustainably sourced ingredients and supporting local, whilst making honest food, with the freshest ingredients – equally inspired by French Provencial flavours, South African tastes and Asian ingredients. Originally from Nelspruit, he boasts local and international experience of over 17 years from the likes of Majeka House, Simonsig, Ruebens’s, Aubergine and Terroir.

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