Meet Chef Bertus Basson
Eat Out San Pellegrino & Acqua Panna Chef of the Year 2019, Bertus Basson, has a food philosophy rooted in traditional South African food culture with a modern outlook. Bertus is famed for the remarkable success of Establishments, of which the first he opened as chef and owner in 2007. His restaurants has been awarded prestigious accolades from the Eat Out guide and Rossouw’s Restaurant guide. Since 2007, his establishments have grown into a family of restaurants that now includes Chorus, Eike, Spek & Bone, Geuwels, Clara’s Barn and De Vrije Burger.
As a chef, Bertus advocates believing in what you do, as well as having faith and confidence in your produce. His commitment to great food made with fresh, local ingredients, and an acute attention to detail is the key to the culinary success for which he is highly regarded. He sees his work as an important responsibility – to express South African heritage, and creatively tell the stories of our history, our people and our food.
Bertus is a popular television personality, bringing his years of experience to the table with series including In Die Sop: Restaurant Evolusie and Sjefhuis, as well as The Ultimate Braai Master, Brood en Botter and Goed, Beter, Bertus.
Your unique food experience
Our specially crafted Connect menu will be prepared by Chef Adele Grewar and her team from Abundance Catering. They have a driving passion for fresh, locally sourced produce cooked with care and precision. Adele has spent many years under the training and guidance of Chef Bertus Basson and continues to cook with him as an inspiration and mentor.
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