CHEFS
Celebrated South African chefs, will be showcasing their culinary talents from a custom-designed exhibition kitchen at the 2017 Le Kap Lifestyle Fair. Each celebrity chef is afforded a 45 minute slot to produce one of their signature dishes in full view of their fans.
Event attendees will be able to indulge in a meal from each of the celebrity chefs, as part of the ticket offering.
Celebrated South African chefs, will be showcasing their culinary talents from a custom-designed exhibition kitchen at the 2017 Le Kap Lifestyle Fair. Each celebrity chef is afforded a 45 minute slot to produce one of their signature dishes in full view of their fans.
Event attendees will be able to indulge in a meal from each of the celebrity chefs, as part of the ticket offering.
Chantel Dartnall
ALSO VISIT
www.lekap.co.za
www.lemagpublications.com
www.lekap.co.za
www.lemagpublications.com
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Information
Directions & map
Tickets
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Jane-Therese Mulry
JANE-THERESE MULRY
Australian-born and educated, Jane-Therese Mulry has travelled extensively, gaining invaluable experience working for some of the best hotels and restaurants around the world.
After completing her four-year apprenticeship in Cairns, Australia, and working at The Hyatt Regency in Coolum for three years, Jane-Therese ventured to South Africa in 1995 to broaden her culinary horizons. Over the next few years, she worked within the kitchens of some of South Africa’s world-class hotels including The Mount Nelson, where she assisted with the opening of The Cape Colony Restaurant.
In late 1997, Jane-Therese was drawn to the bright lights of London’s ruthless chefing industry where she met the legendary Marco Pierre White who, at the time, was the youngest chef ever to be awarded three Michelin Stars. She worked within the kitchens of this culinary genius, first at Quo Vadis, The Mirabelle and Titanic, and later at MPW Canary Wharf where she was appointed Marco’s first female Head Chef.
In late 2000, Jane-Therese returned to South Africa when she was approached to open the country’s first five-star airport hotel as Executive Chef of the Johannesburg Sun Inter-Continental Hotel. The restaurant, Quills, won Tendermint’s Restaurant of the Year and Jane-Therese was recognised as one of South Africa’s leading chefs.
After three years at The Airport Sun, Jane-Therese spent a year at The Johannesburg Park Hyatt before being approached by The Saxon Hotel and Spa - consistently voted best boutique hotel in the world at the World Travel Awards since opening - to assist them with their culinary objectives. She remained at The Saxon until late 2006 before returning home to Australia.
In December 2006, Jane-Therese accepted the position of Executive Chef at Voyages Cradle Mountain Lodge - voted Best Resort 2008 at the Gourmet Traveller Awards - where she spent almost two years managing the kitchens of this celebrated Tasmanian resort.
In September 2008, Jane-Therese returned to her state of origin when she was offered the position of Executive Chef at Australia’s world-class luxury resort, qualia. During her time at qualia, Jane-Therese worked alongside leading Australian chefs at various high-profile events including Peter Gilmore, Matt Moran, Tetsuya and Shannon Bennett to name a few. Nestled on the northernmost tip of Hamilton Island on the Great Barrier Reef, qualia has received many international accolades including Condé Nast’s Best Hotel in the World 2012. In late 2011, Jane-Therese was selected to appear in a publication “Signature Dishes” which profiles some of Australia’s leading chefs. Her innovative wagyu beef dish was chosen for the front cover of the book which was released in May 2012.
After three-and-half years at qualia and a much-needed sabbatical travelling around Australia visiting culinary destinations, Jane-Therese returned to her beloved Africa to consult as Executive Chef for Wilderness Collection at Segera Retreat in Kenya and North Island in the Seychelles - both award-winning and leading five-star properties on the hospitality circuit.
In October 2013, Jane-Therese was approached by The Siam in Bangkok to take the helm as Executive Chef of the then-new luxury art-deco inspired boutique hotel. Jane-Therese’s passion for Asian cuisine and the opportunity to gain an in-depth knowledge of its intricacies prompted her to accept the challenge.
Recognised on Condé Nast’s elite ‘Gold Standard list’ as the Best City Hotel in the World 2014 and voted Best Small Hotel Worldwide 2015 by Gallivanter’s Guide, The Siam captures the essence of Old Bangkok and was designed by globally acclaimed architect and interior/landscape designer Bill Bensley. Jane-Therese’s time at The Siam was extremely rewarding and she was fortunate enough to work closely with international Asian celebrity chefs, Chef Wan and Ken Holm. A proud moment… being approached by Ken Holm to prepare and host a seven-course dinner for the international launch of his latest cookbook, Truffles. She also featured twice in Asia’s leading culinary publication, Tasting Kitchen, dedicated to the region’s top chefs.
Impossible to resist the lure of Africa, Jane-Therese returned to the helm of an icon she holds very dear to her… the prestigious Saxon Hotel in Sandhurst, Johannesburg. Almost ten years to the day since her departure from the hotel, Jane-Therese returned to South African in September 2016 when she accepted the position of Executive Chef overseeing the highly acclaimed and award-winning properties within the group… The Saxon Hotel, Villas & Spa, Shambala Private Game Reserve and Steyn City. Since her arrival, Jane-Therese’s focus has been on developing and mentoring her kitchen brigades, and working closely with them to elevate the culinary offering across the group.
As a chef, Jane-Therese’s passion is produce and she loves everything fresh, growing her own where possible. Her food represents her culinary soul and should always be fresh, locally grown and produced, healthy, environmentally sustainable and ethically correct, innovative yet simple, uniquely prepared and imaginatively presented.
As a leader… Jane-Therese thrives on developing and mentoring young talent within the luxury sector. She likes to empower her brigade to take pride and responsibility, thereby encouraging accountability and ownership. She is renowned for her ability to motivate, develop, train, mentor and retain a team of professionals who delivers excellence across the board.
Australian-born and educated, Jane-Therese Mulry has travelled extensively, gaining invaluable experience working for some of the best hotels and restaurants around the world.
After completing her four-year apprenticeship in Cairns, Australia, and working at The Hyatt Regency in Coolum for three years, Jane-Therese ventured to South Africa in 1995 to broaden her culinary horizons. Over the next few years, she worked within the kitchens of some of South Africa’s world-class hotels including The Mount Nelson, where she assisted with the opening of The Cape Colony Restaurant.
In late 1997, Jane-Therese was drawn to the bright lights of London’s ruthless chefing industry where she met the legendary Marco Pierre White who, at the time, was the youngest chef ever to be awarded three Michelin Stars. She worked within the kitchens of this culinary genius, first at Quo Vadis, The Mirabelle and Titanic, and later at MPW Canary Wharf where she was appointed Marco’s first female Head Chef.
In late 2000, Jane-Therese returned to South Africa when she was approached to open the country’s first five-star airport hotel as Executive Chef of the Johannesburg Sun Inter-Continental Hotel. The restaurant, Quills, won Tendermint’s Restaurant of the Year and Jane-Therese was recognised as one of South Africa’s leading chefs.
After three years at The Airport Sun, Jane-Therese spent a year at The Johannesburg Park Hyatt before being approached by The Saxon Hotel and Spa - consistently voted best boutique hotel in the world at the World Travel Awards since opening - to assist them with their culinary objectives. She remained at The Saxon until late 2006 before returning home to Australia.
In December 2006, Jane-Therese accepted the position of Executive Chef at Voyages Cradle Mountain Lodge - voted Best Resort 2008 at the Gourmet Traveller Awards - where she spent almost two years managing the kitchens of this celebrated Tasmanian resort.
In September 2008, Jane-Therese returned to her state of origin when she was offered the position of Executive Chef at Australia’s world-class luxury resort, qualia. During her time at qualia, Jane-Therese worked alongside leading Australian chefs at various high-profile events including Peter Gilmore, Matt Moran, Tetsuya and Shannon Bennett to name a few. Nestled on the northernmost tip of Hamilton Island on the Great Barrier Reef, qualia has received many international accolades including Condé Nast’s Best Hotel in the World 2012. In late 2011, Jane-Therese was selected to appear in a publication “Signature Dishes” which profiles some of Australia’s leading chefs. Her innovative wagyu beef dish was chosen for the front cover of the book which was released in May 2012.
After three-and-half years at qualia and a much-needed sabbatical travelling around Australia visiting culinary destinations, Jane-Therese returned to her beloved Africa to consult as Executive Chef for Wilderness Collection at Segera Retreat in Kenya and North Island in the Seychelles - both award-winning and leading five-star properties on the hospitality circuit.
In October 2013, Jane-Therese was approached by The Siam in Bangkok to take the helm as Executive Chef of the then-new luxury art-deco inspired boutique hotel. Jane-Therese’s passion for Asian cuisine and the opportunity to gain an in-depth knowledge of its intricacies prompted her to accept the challenge.
Recognised on Condé Nast’s elite ‘Gold Standard list’ as the Best City Hotel in the World 2014 and voted Best Small Hotel Worldwide 2015 by Gallivanter’s Guide, The Siam captures the essence of Old Bangkok and was designed by globally acclaimed architect and interior/landscape designer Bill Bensley. Jane-Therese’s time at The Siam was extremely rewarding and she was fortunate enough to work closely with international Asian celebrity chefs, Chef Wan and Ken Holm. A proud moment… being approached by Ken Holm to prepare and host a seven-course dinner for the international launch of his latest cookbook, Truffles. She also featured twice in Asia’s leading culinary publication, Tasting Kitchen, dedicated to the region’s top chefs.
Impossible to resist the lure of Africa, Jane-Therese returned to the helm of an icon she holds very dear to her… the prestigious Saxon Hotel in Sandhurst, Johannesburg. Almost ten years to the day since her departure from the hotel, Jane-Therese returned to South African in September 2016 when she accepted the position of Executive Chef overseeing the highly acclaimed and award-winning properties within the group… The Saxon Hotel, Villas & Spa, Shambala Private Game Reserve and Steyn City. Since her arrival, Jane-Therese’s focus has been on developing and mentoring her kitchen brigades, and working closely with them to elevate the culinary offering across the group.
As a chef, Jane-Therese’s passion is produce and she loves everything fresh, growing her own where possible. Her food represents her culinary soul and should always be fresh, locally grown and produced, healthy, environmentally sustainable and ethically correct, innovative yet simple, uniquely prepared and imaginatively presented.
As a leader… Jane-Therese thrives on developing and mentoring young talent within the luxury sector. She likes to empower her brigade to take pride and responsibility, thereby encouraging accountability and ownership. She is renowned for her ability to motivate, develop, train, mentor and retain a team of professionals who delivers excellence across the board.
Chantel explains: “As a chef it is important for me to know what is happening in my industry across the globe and I enjoy meeting with other chefs, sometimes working with them, and experiencing their creativity. It inspires me to work harder at what I do to ensure that our quality at Mosaic is parallel to what you would encounter in the best restaurants around the world.”
Chantel is an innovative spirit who is constantly on the lookout for the unique and wonderful. She rarely can resist a beautiful plate or piece of porcelain and work closely with various artists in different disciplines to create petite masterpieces to showcase her cuisine at its best.
Over the years Chantel has discovered a universal truth. There are only a few basic fundamental principals when it comes to being a chef - passion, consistency and simplicity.
Over the years Chantel has discovered a universal truth. There are only a few basic fundamental principals when it comes to being a chef - passion, consistency and simplicity.
“I want to captivate my patrons and involve all the senses, with flavour, texture, beauty and elegance, tranforming the act of eating into a sensual experience. This is why I am always there and in charge when the restaurant is open.”
CHANTEL DARTNALL
Award-winning chef Chantel Dartnall, has enhanced South Africa’s status as a gourmet destination on the international culinary map, thanks to her meticulous approach to modern fine dining at the celebrated Restaurant Mosaic at The Orient. She has twice been named South African Chef of the Year at the annual Eat Out Restaurant Awards, first in 2009, and then again in 2014, while Restaurant Mosaic has continuously been placed in the top ten eating establishments in the country.
Chantel combines her classical French training with her love of nature and is well known for creating the art of nature on her plates, with delightful botanical dishes. Inspired not only by her travels abroad, but also by the setting of Restaurant Mosaic at The Orient in the Francolin Concervancy, she is passionate about using organic and seasonal produce with her innovative approach to food preparation and presentation. She has always embraced her femininity and feels that it is important for chefs to reveal their true personalities in the way their dishes are creatively plated and presented to their guests.
After graduating from the Prue Leith Chef’s Academy, acclaimed UK chef Nico Ladenis offered Chantel a position in the kitchen of his three star Michelin restaurant, Chez Nico at 90 Park Lane, in London. It was a huge break for the young chef! She also worked with Michael Caines at Gidleigh Park in Devon, a two Michelin star establishment, while chefs such as Ladenis, Alain Ducasse and Marco Pierre White set the standards by which Chantel measured herself on her return, after her two years of training, to South Africa. She has also gained a huge wealth of knowledge from her extensive annual travels to some of the world’s finest restaurants in Italy, Portugal, Madeira, Spain and France.
Award-winning chef Chantel Dartnall, has enhanced South Africa’s status as a gourmet destination on the international culinary map, thanks to her meticulous approach to modern fine dining at the celebrated Restaurant Mosaic at The Orient. She has twice been named South African Chef of the Year at the annual Eat Out Restaurant Awards, first in 2009, and then again in 2014, while Restaurant Mosaic has continuously been placed in the top ten eating establishments in the country.
Chantel combines her classical French training with her love of nature and is well known for creating the art of nature on her plates, with delightful botanical dishes. Inspired not only by her travels abroad, but also by the setting of Restaurant Mosaic at The Orient in the Francolin Concervancy, she is passionate about using organic and seasonal produce with her innovative approach to food preparation and presentation. She has always embraced her femininity and feels that it is important for chefs to reveal their true personalities in the way their dishes are creatively plated and presented to their guests.
After graduating from the Prue Leith Chef’s Academy, acclaimed UK chef Nico Ladenis offered Chantel a position in the kitchen of his three star Michelin restaurant, Chez Nico at 90 Park Lane, in London. It was a huge break for the young chef! She also worked with Michael Caines at Gidleigh Park in Devon, a two Michelin star establishment, while chefs such as Ladenis, Alain Ducasse and Marco Pierre White set the standards by which Chantel measured herself on her return, after her two years of training, to South Africa. She has also gained a huge wealth of knowledge from her extensive annual travels to some of the world’s finest restaurants in Italy, Portugal, Madeira, Spain and France.
Nathan Jacobs
N A T H A N J A C O B S - H e a d C h e f P a s t r y
Nathan’s culinary venture started with him completing his studies in professional cookery,
followed by an opportunity to work abroad in the United States at top end country clubs -
spending 5 years honing his skills and working with top class chefs who featured on the
American Culinary Olympic team.
Upon his return to South Africa Nathan completed his diploma in patisserie and after a short
stint at the Hilton Hotel in Cape Town he embarked on a 5 year journey with the Twelve
Apostles Hotel and Spa in Cape Town.
His career path next brought him to the Saxon Hotel, Villas and Spa - which has been voted
the World's Leading Boutique Hotel since 2001 - where he was appointed at Head Pastry
Chef in August 2016. In this position Nathan is responsible for the preparation of all pastry
products, the training of pastry team members on desserts and techniques and assumes
overall responsibility and accountability that a high quality product leaves the kitchen
Nathan’s culinary venture started with him completing his studies in professional cookery,
followed by an opportunity to work abroad in the United States at top end country clubs -
spending 5 years honing his skills and working with top class chefs who featured on the
American Culinary Olympic team.
Upon his return to South Africa Nathan completed his diploma in patisserie and after a short
stint at the Hilton Hotel in Cape Town he embarked on a 5 year journey with the Twelve
Apostles Hotel and Spa in Cape Town.
His career path next brought him to the Saxon Hotel, Villas and Spa - which has been voted
the World's Leading Boutique Hotel since 2001 - where he was appointed at Head Pastry
Chef in August 2016. In this position Nathan is responsible for the preparation of all pastry
products, the training of pastry team members on desserts and techniques and assumes
overall responsibility and accountability that a high quality product leaves the kitchen
Benny Masekwameng
Benny Masekwameng
Benny Masekwameng, Tsogo Sun - and South Africa’s - very own celebrity chef, rose to fame when he appeared as a judge in the first season of MasterChef SA.
A genuine South African homegrown treasure, Benny grew up in Alexandra in Johannesburg and was lured into the culinary world by his mother who supplied meals to construction workers in Alexandra as an additional income. Benny believes it is this early start helping out in his mom’s kitchen that set him off on his impressive culinary journey. After graduating in Catering Management at the Natal Technikon, he was appointed as a Trainee at the Hilton Hotel in Durban, where he worked for more than six years, promoted over this period. The job took him overseas regularly, to promote local food at events held at South African embassies, and it was these events that taught him ’showmanship’, in interacting with the guests. Benny held various positions throughout South Africa and joined Tsogo Sun in 2006.
Benny believes that South Africa is on par with international standards of culinary flair and quality. His signature style is to craft South Africa’s favourite dishes in an unexpected modern presentation, revolutionising the textures, whilst including the natural flavours of organic ingredients - bringing personality, culinary know-how and a dash of intrigue to the table. A proudly South African chef, he focusses on using fresh, natural ingredients procured locally.
This tastemaker is in demand by all who seek an expert view on what constitutes culinary excellence. Besides his vast daily responsibilities at Tsogo Sun, he also finds the time to serve on the panel advising Africa.com on which restaurants in Africa deserve their coveted platinum status reserved for only the top establishments and has upgraded SAA’s first and business class menus recently. His culinary ingenuity is stimulated by his belief that food should not be clichéd, but should be appreciated for its simplicity and natural perfection.
A perfect gentleman with an easy smile, Benny is passionate about sharing his culinary knowledge.
Benny Masekwameng, Tsogo Sun - and South Africa’s - very own celebrity chef, rose to fame when he appeared as a judge in the first season of MasterChef SA.
A genuine South African homegrown treasure, Benny grew up in Alexandra in Johannesburg and was lured into the culinary world by his mother who supplied meals to construction workers in Alexandra as an additional income. Benny believes it is this early start helping out in his mom’s kitchen that set him off on his impressive culinary journey. After graduating in Catering Management at the Natal Technikon, he was appointed as a Trainee at the Hilton Hotel in Durban, where he worked for more than six years, promoted over this period. The job took him overseas regularly, to promote local food at events held at South African embassies, and it was these events that taught him ’showmanship’, in interacting with the guests. Benny held various positions throughout South Africa and joined Tsogo Sun in 2006.
Benny believes that South Africa is on par with international standards of culinary flair and quality. His signature style is to craft South Africa’s favourite dishes in an unexpected modern presentation, revolutionising the textures, whilst including the natural flavours of organic ingredients - bringing personality, culinary know-how and a dash of intrigue to the table. A proudly South African chef, he focusses on using fresh, natural ingredients procured locally.
This tastemaker is in demand by all who seek an expert view on what constitutes culinary excellence. Besides his vast daily responsibilities at Tsogo Sun, he also finds the time to serve on the panel advising Africa.com on which restaurants in Africa deserve their coveted platinum status reserved for only the top establishments and has upgraded SAA’s first and business class menus recently. His culinary ingenuity is stimulated by his belief that food should not be clichéd, but should be appreciated for its simplicity and natural perfection.
A perfect gentleman with an easy smile, Benny is passionate about sharing his culinary knowledge.