10 YEARS OF CHEFS WAREHOUSE … ONWARD AND UPWARD
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.
From this tiny kitchen emerged classics like Salt and Pepper Squid with Chilli Pineapple and Caramelised Ginger, Entrecôte with Smoked Potato Purée, Braised Shallots and Bone Marrow, Prawns in Potato Waistcoats with Curry Salt and of course Lemon Posset, along with a new generation of chefs, who would go on to make names for themselves in other restaurants. Names like Nate Coe (who is head chef at our Thali), Jason Kosmas (The Pot Luck Club ), John van Zyl (The Melting Pot), Marco Cardoso (De Eetkamer), Graham Oldfield (Bao Down). And in Spain, Angelo Scirocco (Brugarol Barcelona). Of that, I’m exceptionally proud.
And we grew…It wasn’t long before we spread the love, and opened other restaurants, up the road (Thali and The Red Room) and farther afield (Beau Constantia, MAISON, Tintswalo). We also opened The Bailey (at 91 Bree Street), with a concept that didn’t quite work for the time. And we’re still growing…So here we are in 2024 having just gone back to basics in this characterful old building just across the street from where it all began. We’ve just opened three new concepts at 91 Bree Street.
A second edition of the original Chefs Warehouse & Canteen, the very core of our brand with the same smart-casual urban style and bold flavourful dishes inspired by far-off cuisines.
Merchant Bar & Grill, a restaurant that champions the best of local producers and old-school practices of fermentation, preservation and use of the whole product. A collaboration of three generations: myself (the elder), David Schneider, chef/partner of MAISON and The Red Room (the middle-ager) and Adrian Hadlow, our roving accomplished young chef (and young buck). We’re excited to redirect the focus from chefs to the producers themselves, highlighting this in imaginative ways, and as part of this new concept, to have a great and sizeable bar, where guests can also dine. Room 91, on the second floor, is a Chefs Warehouse first: not a restaurant but a high end indoor-outdoor events space. The need in the CBD for multi-purpose settings that cater for business and private occasions is great.…and we’re thrilled to serve the Cape Town community with just that. Product launches, business conferences, musical performances, cocktail parties, weddings – you name it. We’ll be offering Chefs Warehouse food and service for any kind of occasion. So get in touch as you plan your future events – our doors will be open before you know it.
None of this wild growth would have happened without the support of our Cape Town community – our customers (many of whom have become friends), our staff and our suppliers.
Thank you, thank you, thank you. We look forward to welcoming you for many more years.
Liam
