Learning the Culinary Craft
Chef Christo got his start as a commis (apprentice) chef at a holiday resort in the UK. The work taught him discipline and how to move efficiently in a busy kitchen. In 2007, he returned to South Africa and finished his Chef and Pastry Diplomas at 1000 Hills Chef School. Winning the Unilever Junior Chef of the Year and Goldcrest Young Chef of the Year awards early on in his blooming career gave him a welcome boost. His food reflects the French and British training alongside a love for local ingredients and story-focused dishes.
Exploring Flavors Through Asia
Travel shapes how Chef Christo cooks. His wife is also a chef, and they and their daughter share a love of food. Once a year, they pick a location known for quality dining experiences. Indonesia, Thailand, and Vietnam: these places stick with them as delectable destinations for good meals. Those trips give him new techniques and flavors to work with back home, with everything still connecting to South African cooking.
Keeping a Local Flair
Chef Christo obtains mussels and oysters from Saldanha Bay, right in the Western Cape. He picks fynbos herbs right off the mountain by the 12 Apostles. Kelp, seaweed, and mushrooms from the Cape’s winelands are frequent additions to his dishes. His West Coast Smoked Snoek comes with Huguenot cheese velouté, mielie rice and snoek risotto, pineapple chutney, and Malay curry oil. Bokkom XO dressing uses salted and dried mullet for a punch of umami that surprises his diners with its bursts of delightful tastes. His Atlantic Yellowfin Tuna pairs avocado, radish, cured lemon, and that same bokkom dressing.
Chef Christo keeps it straightforward: respect where your food comes from, add salt as you cook instead of all at once, and let ingredients do the talking. His dishes celebrate South African flavors with a clear sense of place and adventure.
