La Colombe
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Chef Bio

 
SCOT KIRTON ~ Chef Proprietor 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.

SCOT KIRTON ~ Chef Proprietor

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.

 
JAMES GAAG ~ Head Chef 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 GAAG ~ Head Chef

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.

 
ANDRE STEYN ~ Head Pastry Chef Being light-fingered for all the right reasons Executive Pastry Chef Andre Steyn, joined the La Colombe kitchen team recently, following three and a half successful years as Executive Pastry Chef at Delaire Graff Restaurant. At Delaire, he worked with chefs Christiaan Campbell and Michael Deg, who taught him about fresh organic food produce, and challenged him to use it in his desserts as well. Andre grew up on the Garden Route, and when he was young, it was his dream to become an architect. Thankfully, he now uses his creativity to produce the most exquisite desserts! Andre studied at the Capsicum Culinary Studio in Cape Town, and completed diplomas in Culinary Food Preparation, Cooking, Culinary Arts and Patisserie. His career started out in the early days at Aubergine, and since then, he has honed his skills in some of the most respected kitchens - Jardine, the One & Only Hotel and The Test Kitchen, to name a few. His Chef hero is Chef Antonio Bachour, of Bachour Bakery & Bistro in Miami, who was named as one of the top ten best Pastry chefs in America. On his food philosophy, Andre quips, “dessert is the last course in your dining experience, so it needs to be something that ‘knocks your socks off’ and leaves you wanting for more…”

ANDRE STEYN ~ Head Pastry Chef

Being light-fingered for all the right reasons

Executive Pastry Chef Andre Steyn, joined the La Colombe kitchen team recently, following three and a half successful years as Executive Pastry Chef at Delaire Graff Restaurant. At Delaire, he worked with chefs Christiaan Campbell and Michael Deg, who taught him about fresh organic food produce, and challenged him to use it in his desserts as well.

Andre grew up on the Garden Route, and when he was young, it was his dream to become an architect. Thankfully, he now uses his creativity to produce the most exquisite desserts!

Andre studied at the Capsicum Culinary Studio in Cape Town, and completed diplomas in Culinary Food Preparation, Cooking, Culinary Arts and Patisserie. His career started out in the early days at Aubergine, and since then, he has honed his skills in some of the most respected kitchens - Jardine, the One & Only Hotel and The Test Kitchen, to name a few. His Chef hero is Chef Antonio Bachour, of Bachour Bakery & Bistro in Miami, who was named as one of the top ten best Pastry chefs in America.

On his food philosophy, Andre quips, “dessert is the last course in your dining experience, so it needs to be something that ‘knocks your socks off’ and leaves you wanting for more…”