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Chef. Craig Cormac

With 40 years of mouthwatering mastery under his belt, Chef Craig Cormack has cemented his status as one of South Africa’s most talented chefs. But beyond his globally revered dishes, it is in salt that his true passion lies. Craig’s curiosity for this essential mineral has fueled his decades-long career. His current salt collection boasts just over 180 unique salts, spanning pink Peruvian rock salts, brown smoked Danish Viking salts, and everything in between.

"Salt - why salt? I'm obsessed with salt. I live, eat, sleep, bath and drink the product. My career as a chef began in the late 80s and only in 2009 did I stumble across this amazing ingredient called salt. I also became the first chef to pair food, wine and salt together, creating a marriage between all three. Join me and Beau as we explore the history and uses of this wonderful mineral called salt".

Chef. Beau Du Toit

It all began at Zevenwacht chef school, in Kuilsrivier, where chef Beau immersed himself in the art and science of cooking.

From mastering the perfect knife skills to understanding the intricacies of flavor combinations, every moment spent in the kitchen fueled his passion for gastronomy, but his journey didn’t stop there. Along the way, he embraced the hustle and bustle of the culinary industry, taking on not one, not two, but up to six different jobs simultaneously.

"For me, it was always about diving headfirst into every opportunity, believing that more experience meant more growth. Amidst the chaos of multitasking, there were moments that left an indelible mark on my soul. Stories of triumph, challenges overcome, and lessons learned both inside and outside the kitchen."

The Chefs are EXCEPTIONAL

Featuring Chefs Craig Cormack & Beau du Toit


Inspired by the elegance of the Western Cape’s wine route, chefs Craig and Beau infuse seasonal ingredients and global technique with a distinctly South African soul.

From the hiss of the flame to the final flourish on the plate, each dish is designed to transport.

Enjoy a pause from the city, a taste of the Winelands, a moment that lingers.

More About the Chefs