Stephen du Bruyn
Stephen trained intensively under chef Geoffrey Murray of the iconic Pezula Resort Hotel & Spa. This was 2007 — a time when the “farm-to-table” concept was still quite new to South Africans. Three years later, Stephen joined The Tasting Room at Le
Quartier Français under executive chef Margot Janse.
In a joint venture with The Tasting Room sous chef Annemarie Steenkamp and Neil Grant, Stephen then started Burrata Restaurant at the Old Biscuit Mill.
At Stellenbosch Kitchen, Stephen explores the myriad possibilities offered by fresh, seasonal ingredients resulting in good, honest food.
A son of the Free State, Robert took to cooking at an early age.
As cheffing seemed a natural career choice, he commenced his studies at the Food & Beverage Institute Bloemfontein under Lesley Jacobs and Kevin Gericke, formerly head chef lecturer at the Technikon Free State. Throughout his training and early industry experience, Robert favoured hot and cold production areas and has excelled at the pass.
His gregarious personality makes him adaptable to various culinary styles and adept at interpreting flavours by harnessing the best from fresh produce and ingredients.