When dining at a restaurant of the calibre of La Colombe we are reminded that we are not just eating extraordinary food, but are privy to the art of plating and the theatre of fine service.

Each plate is an Instagram moment, with delicate pops of colour or otherworldly coral-like structures of the crispiest pork crackling. Even the plates are carefully selected to compliment each dish - ranging from the now famous tuna tin to wooden tree stump-style plates.
— Matthew Ibbotson, Crush Online
Image by Micky Hoyle

SCOT KIRTON

Chef Proprietor at the internationally acclaimed La Colombe Restaurant and 2015 Eat Out San Pellegrino Chef of the Year, Scot entered the kitchen at Haute Cabriere restaurant in Franschhoek in 2001 with no training and quickly worked his way up to sous chef over a period of 4 years.

In 2006 he embarked on a stint at the acclaimed Savoy Grill in London, one of Gordon Ramsay’s restaurants where he gained a 2-year crash course in the art of blaspheme and ‘the perfect plate’.

At the end of 2007 Scot returned to SA and joined another of SA’s top chefs Luke Dale Roberts as sous chef of La Colombe.

When Luke left to open the Test Kitchen restaurant, Scot was appointed as Head Chef of the iconic River Café in 2009 and at the end of 2010 followed in the footsteps of esteemed chefs Franck Dangereux and Luke Dale Roberts by becoming Head Chef of La Colombe.

Image by Claire Gunn. 

JAMES GAAG

Head Chef at La Colombe, James was born in a very small village in the south of Germany. 

The son of a chef, sugarcraft and confectionary teacher, James was exposed to all sorts of cooking from a very young age.

He grew up in his mothers kitchen and in the kitchens at Silwood long before he ever thought of being a chef.

James studied cooking at Silwood before joining La Colombe Restaurant in 2010. Over the years he worked his way up through the ranks before leaving to work in Raymond Blancs Oxford-shire Restaurant Le Manoir aux Quatre Saisons.

James returned to Cape Town and La Colombe as Head Chef in 2014.