Celebrate Life Dinner

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.

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 the small town of 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. La Colombe became her culinary home, where she spent several years and helped open the Silvermist branch as Sous Chef.

Driven by a love for travel, Jess explored the world of yachting and worked at Source Food, developing recipes and content for brands like Pick n Pay and Sasko. She later joined a Mediterranean yacht crew before returning as Head Chef at La Colombe, and then Protégé in Franschhoek, where she deepened her leadership and kitchen management skills.

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 flavors, and accessible fine dining with heart.

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.