We started Chefs Warehouse in 2014, in a former wine cave – the cozy cellar in Heritage Square previously occupied by Caveau. The dream was to create a small vibey eating spot where Jan and I could share our love of simple, authentic and fresh global flavours, with informal yet professional service. A casual no-reservations place. Little did we know it would take off like it did. “The Canteen” became a buzzy and popular meeting place for foodies and friends, and for us, the centre of our new life in Cape Town.

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Food, food, food, chefs, chefs, chefs…that’s what most zero in on when talking great restaurants. But what about service? It’s often overlooked and undervalued in this food- centric era – partly because when it’s done well, it’s completely natural and unobtrusive.

Chefs Warehouse has a fine collection of seasoned general and floor managers, who impart their knowledge of service to staff and their passion for memorable dining experiences to customers. Jami De Witt, general manager at Chefs Warehouse Tintswalo Atlantic is one of them.

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Did you know that for the past three years, Chefs Warehouse has been running and self-funding a full-time work/study chef internship programme for young people from disadvantaged backgrounds? These six young chefs in training have gone from their first days of washing pots in the scullery to expertly running sections in a rotation of all the Chefs Warehouse restaurant kitchens…. and watch out world, they’re about to graduate.

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It’s a beautiful thing - young chefs growing into their own and ultimately flourishing. It’s also integral to the Chefs Warehouse ethos. Working closely with chef David Schneider -- the culinary founder and all-around dad of MAISON -- head chef Xavier Francis first joined the team in November 2023. The beginning of a busy season meant it was a hectic time to quickly learn the MAISON way. Now, as winter descends, he’s making his own mark on the menu.

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Winter is a time of slowing down, particularly in Cape Town restaurants. After the craziness of the season, the Beau kitchen gets busy in a different way: using that extra time to bulk up on house-made preserved, fermented and smoked ingredients for the months ahead.

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Peking duck is Chinese culinary royalty –with its succulent meat and crisp lacquered skin, it is royally delicious, but also because it is so laborious and difficult to get right – which is why at The Red Room, we are so proud of our version.

Why is Peking duck so special? It requires careful sourcing of the right ducks, a multi-step process over five to six days, a specialised oven (ours is constructed in China) and a mastery of temperature and timing. Some serious know-how Not to mention that every duck is different, explains Red Room chef/owner David Schneider: “The trick is consistency, and to get that we must treat each duck individually.”

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