From stately dining in Lanzerac’s Governors Hall Restaurant to alfresco meals on the Terrace, Executive Chef Stephen Fraser’s superb gourmet cuisine boasts the very best of local and seasonal ingredients, taking diners on a wonderful and exciting culinary journey. Born and bred in Cardiff, Wales, Stephen moved to South Africa in 2003, training under the legendary David Higgs. Stephen is an esteemed member of the South African Chef’s Association and his kitchen is driven by a passion for the hospitality and food industry and he uses the simple principles of professional knowledge and experience to maintain the highest level of service delivery.

Where did you train as a chef?
I started my training at the Cardiff Hilton in Wales.

What are your childhood food memories?
Each time I get a whiff of an Omelette being fried in butter it takes me back to when I was 6 years old and at my uncle’s house, where I started to learn to cook, mainly cakes and pies. He would always make the prefect cheese omelette in sizzling butter, served with a thick slice of rustic fresh white bread still warm from the baker, with the thick salty butter melting in.

Favourite foods?
I am a big Italian food lover, from pastas to Osso Bucco, always with vigorous sprinkling of Gremolata.

Food dislikes?
Tripe, just the smell puts me off…

Routine after service?
Source a throat soother if it was a busy service, but typically running through all elements of service with the Chefs – both good and bad.

Best go-to dishes for winter cooking at home?
It has to be a slow braised short rib of beef with roasted root veg, caramelized onion & rosemary risotto.

Favourite kitchen utensil that you can’t do without?
My tongs – had the same pair of tongs for 12 years and these always need to be at hand when cooking.

Where is your ideal local foodie spot?
It has to be Route 44 market in Stellies, a great place to unwind and taste a selection of treats with craft beers and live music.

Always in your fridge at home?
Butter, the one ingredient that will go with everything. Oh, and one or two bottles of Lanzerac Chardonnay!

If you had to choose one guest for dinner who would that be?
Robert Downey Jr – Love his personality and humour, and if I hadn’t gone into Cheffing, then I would have been an Iron Man 

Name 5 food items you would take to a desert island?
Pork belly, bacon, Rib-eye on the bone, coffee and wine.

Guilty Pleasures?
A 21yr old single malt Whiskey and a fat cigar.

Lanzerac is open 7 days a week for breakfast, lunch and dinner and bookings can be made on 021 887 1132.