Delaire Graff Estate has appointed Kevin Grobler as its new Head Chef.
Grobler is excited to be back on home ground with his family after three years as head chef of the Michelin-starred JAN Restaurant in Nice, France.
Born and educated in Bloemfontein, Grobler worked under some of the finest chefs in the Cape at the likes of Terroir, Cavalli and Delaire Graff Restaurant, before expanding his horizons and heading to Europe. Grobler has come full circle by returning to Delaire Graff Estate, having earned his stripes under previous head chefs Christiaan Campbell and Michael Deg, who remain his highly respected mentors.
Grobler’s modern bistro cuisine is inspired and informed by the freshest seasonal and organic produce, sourced from Delaire Graff Estate’s extensive edible gardens. For added ingredients, the kitchen works with a network of small-scale local farmers, each hand picked for their sustainable, ethical practices. The fish on the menu is all line caught and SASSI green listed.
“Our food is very local, earthy and real. It’s about allowing the purity of flavour, local provenance and sheer beauty of the ingredients to shine,” he says. Following a nose-to-tail, root-to-leaf philosophy to reduce waste is something which Grobler feels strongly about. “Today, we may use sirloin, tomorrow it may be rib eye … It’s about using the entire animal and seeing value in every cut, not just the cuts that have been traditionally prized such as fillet,” explains Grobler.
Constantly evolving as the seasons shift, the sustainably-focused à la carte lunch and dinner menus, as well as a new nine-course tasting menu in the evenings, are complemented by an extensive wine list that champions the estate’s own labels.
Delaire Graff Restaurant is open for lunch daily from 12h00 to 14h15 and for dinner from Wednesday to Saturday from 18h30 to 21h00. To book a table online visit https://www.delaire.co.za/dining/the-delaire-graff-restaurant/; call +27 21 885 8160 or email firstname.lastname@example.org