The man behind the food
GRANDE Provence has appointed Guy Bennett as new executive chef to lead the kitchen brigade at The Restaurant of the historic Franschhoek estate.
Bennett takes over from Darren Badenhorst, who is opening his own restaurant, Le coin Français, in Franschhoek.
A seasoned chef, Bennett has worked his way up the ranks alongside some of Cape Town’s most celebrated culinary masters such as Michael Deg, Bertus Basson, Reuben Riffel and top pastry chef, André Steyn.
Working with these leading chefs from tiny boutique kitchens to busy international hotels has equipped Bennett to understand the diverse needs of his guests.
He allows the changing seasons to guide his cooking and constantly seeks fresh 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,” said Bennet, who considers his appointment at Grande Provence his “biggest and brightest venture to date”.
When it comes to his own style, he is influenced by classic and modern techniques, both local and international, incorporating old and new school approaches to achieving a finished dish.
Creating food for all tastes, he includes light, fresh and rich dishes in his menu.
“I consider all the aspects that make up a good dish: sweetness, bitterness, acidity and texture,” said Bennett, who considers himself an inspiring team player.
For more information visit www.grandeprovence.co.za, Facebook.com or Twitter @grande_ provence.