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	<title>Design News &#187; chef</title>
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		<title>Newly revamped, The Chef’s Studio fuses fine interior design, fine dining and interactive cooking</title>
		<link>https://designnews.co.za/newly-revamped-the-chefs-studio-fuses-fine-interior-design-fine-dining-and-interactive-cooking/</link>
		<comments>https://designnews.co.za/newly-revamped-the-chefs-studio-fuses-fine-interior-design-fine-dining-and-interactive-cooking/#comments</comments>
		<pubDate>Fri, 25 Jun 2021 12:56:07 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Décor]]></category>
		<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Caesarstone]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[Chef's Studio]]></category>
		<category><![CDATA[decor]]></category>
		<category><![CDATA[Decorex]]></category>
		<category><![CDATA[Decorex 2021]]></category>
		<category><![CDATA[Decorex Cape Town]]></category>
		<category><![CDATA[decorex design trail]]></category>
		<category><![CDATA[Design]]></category>
		<category><![CDATA[Design Trail]]></category>
		<category><![CDATA[kitchen]]></category>
		<category><![CDATA[Matt Manning]]></category>
		<category><![CDATA[Scanpan]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=6916</guid>
		<description><![CDATA[The Chef’s Studio is a unique concept space located in the heart of Cape Town. The venue hosts interactive dining experiences and masterclasses for people who are as excited about what goes into creating a beautiful dish, as they are about eating it. The up-to-the-minute space was recently revamped by interior designer Monya Eastman of Stokperd. The custom-built workstations feature slick yet hard-working surfaces from Caesarstone, are equipped with state-of-the-art cooking technology and feature professional cookware from Scanpan. It’s a professional kitchen down to the last chef’s knife, but it’s also a stylish, contemporary environment that epitomises the notion of “fine casual”. If you’re planning a kitchen renovation, either at home or for a client, it is the ideal space to test top-notch equipment and witness a working professional kitchen that has been styled to make people feel like they’re in a wonderfully appointed home, designed with food lovers in mind. For this reason, the venue is part of the Cape Town Design Trail, conceptualised by Decorex Africa. &#8220;Stokperd has balanced the need for high functionality with a high-end interior. This is a kitchen space that works, and works hard, but it is also one that we just love to work [...]]]></description>
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		<title>Greenhouse restaurant appoints new Head Chef !</title>
		<link>https://designnews.co.za/greenhouse-restaurant/</link>
		<comments>https://designnews.co.za/greenhouse-restaurant/#comments</comments>
		<pubDate>Thu, 10 Jan 2019 13:23:30 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[Greenhouse restaurant]]></category>
		<category><![CDATA[The Cellars-Hohenort]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=3908</guid>
		<description><![CDATA[Greenhouse at The Cellars-Hohenort welcomes new Head Chef, Farrel Hirsch (aged 31) to its kitchen as of November last year. Guests can look forward to Hirsch’s flair for innovation and fresh flavours, but with the same outstanding quality for which the award-winning restaurant is so highly celebrated. Originally from South Africa, Hirsch gained fundamental work experience abroad, in the UK, where he cooked in some of Nottinghamshire’s most acclaimed kitchens such Tonic, World Service and Cast at The Nottingham Playhouse. On his return to South Africa, he worked at a number of top hotels and lodges including Cape Grace Hotel and Spa, The Oyster Box and the Singita group. But it is Greenhouse where he worked as Sous Chef from 2014 to 2016 &#8211; that he credits for helping to shape his culinary development and the chef he is today. “The way Chef Peter (Tempelhoff) can turn the ordinary into something sublime is astonishing”, says Hirsch. “In his kitchen, I learned that there are no boundaries between food and theatre”. Emerging as a sought-after sous chef, Hirsch spent some time learning new tricks of the trade at Cape Town’s illustrious The Test Kitchen before being offered his first Head Chef [...]]]></description>
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		<title>Tronette Dippenaar of The Marine in Hermanus</title>
		<link>https://designnews.co.za/tronette-dippenaar-the-marine-in-hermanus/</link>
		<comments>https://designnews.co.za/tronette-dippenaar-the-marine-in-hermanus/#comments</comments>
		<pubDate>Wed, 29 Aug 2018 12:32:36 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[Head Chef]]></category>
		<category><![CDATA[Hermanus]]></category>
		<category><![CDATA[Hotel]]></category>
		<category><![CDATA[The Liz McGrath Collection]]></category>
		<category><![CDATA[The Marine]]></category>
		<category><![CDATA[The Marine Hotel]]></category>
		<category><![CDATA[The Marine in Hermanus]]></category>

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		<description><![CDATA[Tronette Dippenaar, Head Chef at The Marine in Hermanus, oversees the popular Origins restaurant as well as breakfast venue The Pavilion. Her charismatic and energetic approach to food and service, and her leadership skills have been an asset to the hotel’s culinary offering since she joined the group in 2008. In her 10 years with The Liz McGrath Collection, she’s worked at all three of the hotels, and has now returned to where she started at a Chef de Partie in 2008. She later transferred to The Plettenberg hotel on the Garden Route, where she was promoted to Head Chef, and then on to her third hotel in the group, Cellars-Hohenort. Her next venture was overseeing the culinary offering of the Lord Milner hotel in the tiny historic town of Matjiesfontein. She was there for three years before coming full circle back to Hermanus and to The Marine as Head Chef in 2017. Tronette grew up on a farm in Robertson and attended Tygerberg Hotel School before embarking on her culinary career at The Aghulas Country Lodge. Later gaining international experience in Scotland in a Relais and Chateaux environment, she fell in love with the 5-star hotel industry. Her long [...]]]></description>
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		<title>Nightscape at Design Indaba Festival 2018 presents a series of pop-up foodie experiences featuring Bertus Basson, Studio H and Third Culture Experiment   </title>
		<link>https://designnews.co.za/nightscape-at-design-indaba-festival-2018-presents-a-series-of-pop-up-foodie-experiences-featuring-bertus-basson-studio-h-and-third-culture-experiment/</link>
		<comments>https://designnews.co.za/nightscape-at-design-indaba-festival-2018-presents-a-series-of-pop-up-foodie-experiences-featuring-bertus-basson-studio-h-and-third-culture-experiment/#comments</comments>
		<pubDate>Mon, 05 Feb 2018 09:49:08 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Bertus Basson]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[Design Indaba]]></category>
		<category><![CDATA[Design Indaba 2018]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Hannerie Visser]]></category>
		<category><![CDATA[Pop-up Chefs Table]]></category>
		<category><![CDATA[Pop-up Shop]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=3122</guid>
		<description><![CDATA[The Design Indaba is going beyond design to create a multi-sensory event where you can hear, see, learn and experience the future of creative thinking across all disciplines – even food. In addition to the sights and sounds on offer, the Design Indaba Festival of Creativity 2018 is proud to announce a series of specially designed Chef’s Table events and pop-up feasts. Award-winning South African chef, Bertus Basson &#8211; of the restaurants Overture, Spek and Bone, and Bertus Basson at Spice Route fame &#8211; will collaborate with progressive food experience designer, Hannerie Visser of Studio H. Merging food and design into a unique experience of local flavours presented in a stimulating way, this progessive Chef’s Table is set to be a milestone event on the 2018 Cape Town culinary calendar. The Bertus Basson Chefs Table events will take place on the evenings of Wednesday 21 February, Thursday 22 February and Friday 23 February only. Spaces are limited and bookings are essential. Third Culture Experiment will hold a speaker event on Friday, 23 February. Third Culture Experiment is best known for presenting experimental and resourceful food combinations at a series of collaborative events that are held at a different destination each [...]]]></description>
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		<title>FRESH NEW FOOD CONCEPT DEBUTS IN CAPE TOWN</title>
		<link>https://designnews.co.za/fresh-new-food-concept-debuts-in-cape-town/</link>
		<comments>https://designnews.co.za/fresh-new-food-concept-debuts-in-cape-town/#comments</comments>
		<pubDate>Mon, 07 Nov 2016 13:59:52 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Cape Town]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[Chefs]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodie]]></category>
		<category><![CDATA[fresh]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[lunch]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=1989</guid>
		<description><![CDATA[Designed for people on the go, Chefs is a disruptive offering that aims to solve the problem of accessing great food without needing to spend hours sitting down in a top restaurant. There are no printed menus. Instead, daily website updates show which three meals are available that day. There are no waiters. You order and pay on arrival via an iPad, take a seat at a table, and a Chef will appear swiftly with your plated meal on the signature Chef’s tray. The result is something incredibly fresh and uplifting. Everything that could stand between you and the meal has been removed. You are paying for good food and nothing else. The kitchen is inseparable from the seating area and there’s no sense of remove between product and patron. Chefs is all about getting people to connect with food by removing the barriers between the Chef and customer and making the kind of meals that everyone wants to eat &#8211; super fresh, healthy, generously served and stylishly presented. The foodie capital of Cape Town is the launching pad for this first flagship concept, which, if successful, will be rolled out both locally and internationally. Chefs is a platform for [...]]]></description>
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