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Rudolf van der Berg

Chef

Rudolph grew up on a farm in the Free State so his planned career in agriculture was almost a given. Even when he enrolled, at the suggestion of a friend, at the Institute of Culinary Arts he saw it as little more than a stepping stone to his chosen career. Logical, perhaps, given that Rudolph had not so much as cooked a single dish before venturing south to chef school.

After spending time in the kitchens at Five Flies and Au Jardin as part of his training, Rudolph worked at The Marine Hotel, The Burgundy and Momo restaurants before being offered a position as Executive Chef for Camp Jabulani on the Kapama private game reserve in Hoedspruit, where he spent four years cooking for the rich, the famous, and the influential.