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New Grande Provence Chef takes food evolution to the next level
Posted by Carmen Arendse on 13 October 2017 10:20 AM CAT
New Grande Provence Chef takes food evolution to the next level
Grande Provence has appointed Guy Bennett as new Executive Chef to lead the kitchen brigade at The Restaurant of this historic Franschhoek Heritage Wine Estate. A seasoned chef, Guy has worked his way up the ranks alongside some of Cape Town’s most celebrated culinary masters the likes of Michael Deg, Bertus Basson, Reuben Riffel and top pastry chef, André Steyn. Guy takes over from Darren Badenhorst, who is opening his own restaurant, Le Coin Français, in Franschhoek.
Working with these leading chefs from tiny boutique kitchens to busy international hotels has equipped Guy to understand the diverse needs of his guests. He allows the changing seasons to guide his cooking and constantly seeks new ways of improving what he produces.
Cooking with passion, day after day, bouncing ideas off my mentors and watching guests enjoying our food, have made me the chef I am today,” says Guy who considers his appointment as Executive Chef at Grande Provence his “biggest and brightest venture to date.”
Guy is a proud Capetonian whose passion for cooking began at his mother’s and Ouma’s knee, and beside the braai with his dad. With his sights firmly set on becoming a chef at an early age and to the surprise of many a classmate, Guy chose home economics as one of his subjects at school. After completing apprenticeships at Savoy Cabbage and Buitenverwachting in his early twenties, Guy joined Reuben Riffel at the One and Only and later moved to The Robertson Small Hotel. He was soon snatched up by Delaire Graff Restaurant where he worked as Michael Deg’s right hand man. His last stint before joining Grande Provence was head chef for Bertus Basson.
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