This year, we are bringing Celebrate Life to your home.

Four top, award-winning chefs have teamed up to bring you an exclusive dine-in experience unlike any other.

with

Gregory Czarnecki – Waterkloof Restaurant
Michael Deg – Cavalli Restaurant
Fabio Daniel – Rust en Vrede Restaurant
Kayla-Ann Osborn – Delaire Graff Restaurant

The Celebrate Life Dine-In Box costs R1200 and contains four courses for two people sharing: Sourdough Bread, Starter (Michael Deg), First Course (Fabio Daniel), Main Course (Kayla-Ann Osborn), Dessert (Gregory Czarnecki) and petit fours (one by each chef). Menu to be revealed soon.

We can only accept orders up to the 23rd of July. Delivery will be done on the 31st of July. Deliveries in and around Stellenbosch and Somerset West are included in the price. We ship to other areas too, and have kept the shipping rates as low as possible.

For questions, contact Elzabi at 021 8875080 or bemarking@huishorison.org.za.

Our boxes are limited, so order yours now.

Horizon House would not be able to offer this event without the generous donation of their time by our team of top chefs.

Despite the Covid-19 challenges, our Marketing team, together with the team of chefs, managed to formulate a plan to offer our exclusive Celebrate Life event, and thereby fuelling the fundraising efforts, which are currently under extreme pressure.

We would like to thank all our patrons and chefs for contributing to the success of this event.

Enquiries:  Elzabi at 021 8875080 or bemarking@huishorison.org.za

Chef Gregory Czarnecki

– Waterkloof Restaurant

Widely travelled with a wealth of experience from some of the finest Michelin star restaurants in France, it is not without reason that Chef Gregory is one of SA’s award-winning chefs. He draws inspiration from his French background and places an emphasis on using only the freshest seasonal and local ingredients, executed with a highly creative flair.

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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 Kayla-Ann Osborn

– Delaire Graff Restaurant

Talented and dynamic, Kayla-Ann has always had a passion for food. As a young chef, she has already been awarded a range of accolades, making a mark in the culinary industry. She places a focus on flavour and balance, and believes in fresh, sustainable and seasonal food. Kayla-Ann is happiest in the kitchen creating plate after plate, which is why she’s sure to make a statement at Delaire Graff as newly appointed executive chef.

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Chef Michael Deg

– Cavalli Restaurant

Out of the kitchen of Cavalli Estate, Executive chef Michael Deg comes with a host of credentials. Originally trained in Durban, in 2005 he left for Ireland, and worked for 9 years in Michelin star restaurants before returning to South Africa in 2014. He made his mark at Delaire Graff restaurant and joined the team at Cavalli in October 2017. He is a man of local and seasonal produce placing emphasis on simplicity and quality.

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For those who prefer to make a booking manually, and pay via EFT, please conatact Elzabi at bemarking@huishorison.org.za.

Here are our banking details:

Huis Horison
Nedbank Business Account
Branch code 149821
Account number 1498044247