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…”