The Cellar’s Restaurant coming soon! Follow our social media pages for updates on opening.
Frikkie is a talented chef from Paarl in the Western Cape, originally from Nelspruit in the Lowveld. He grew up on a farm called Rensberg which produces macadamia nuts as well as tobacco.
He studied at the esteemed The Hurst Campus in the heart of the Cape Winelands and did a summer course at Institute Paul Bocuse in Lyon, France.
For the past 5 years he has worked for Mynhardt’s Kitchen in Paarl, managing the day-to-day operations and cooking for all their events.
Frikkie is passionate about good seasonal produce, excellent service and fantastic local wines. He can do just about anything in the kitchen, from making fresh pasta to shucking oysters and preparing mouth-watering sauces.