HAUTE PERFORMANCE AWARDS
Introducing our awards designed to inspire chefs and stimulate higher performance
The restaurant industry is a complex one. It’s built on people and relationships, not merely on cooking or talent. The kitchens that thrive are those led by chefs who are committed to more than perfecting food – they are influencing and inspiring the next generation; they are leaving footprints and creating legacies. These trailblazers are fuelling the industry in a positive, creative and meaningful way. Their qualities are hallmarks of excellence. They are admirable and deserving of reward and include:
HAUTE PASSION – BERTUS BASSON
Passion is defined as a strong and barely controllable emotion. A man of impetuous passion who upholds all that is South African and is also one of our best ambassadors, is Bertus Basson. His love of all that originates from the tip of Africa is evident on each plate in his fine-dining restaurant Overture, at Spek & Bone, at Spice Route and most recently, at Eike.
HAUTE PROPERTY – CANDICE PHILIP
The Haute Property award is given to a chef who meets the criteria, but has not held their current position long enough to meet the consistency requirement for a plating. Candice Philip honed her talents at 500 and Luke Dale Roberts X Saxon, and then deservedly took her place at Grei. Her love of all that is herbaceous is adding another dimension to her superlative craft.
HAUTE PRIDE – ADRIAAN MAREE
Pride can be defined as a feeling of deep pleasure or satisfaction derived from one’s own achievements, the achievements of one’s close associates, or from qualities or possessions that are widely admired. Diners and colleagues are applauding the work of Adriaan Maree at Fermier. In a simple, rustic setting he is serving a degustation menu that allows produce to shine. With only one assistant in his open kitchen everyone can witness the pride that underpins his talent. Simplicity at its best.
HAUTE PROVENANCE – KOBUS VAN DER MERWE
There is a growing movement to acknowledge and celebrate the origin of ingredients, to make the most of what is available – local, organic and original. The trailblazer who takes responsibility for developing what is on the doorstep, in the sea and veld, is Kobus van der Merwe. An epicurean adventure at Wolfgat is not for the unadventurous – his focus is on wild, and it is cutting edge, admirable and in the opinion of fellow chefs, the way of the future.
HAUTE PEOPLE – LIAM TOMLIN
To be able to nurture the potential of young chefs, give them a platform to create their own identity and, at times, to stand back so that they can overtake, is admirable. We salute Liam Tomlin of Chefs Warehouse and Thali, for mentoring many chefs and working with them to improve their craft.