Dash Restaurant has a new Chef

Dash Restaurant has a new Chef

By Sinolwazi April

For those who like to wine and dine and appreciate good food, Dash Restaurant is ready to cater to your needs. Dash is thrilled to announce the appointment of its new Executive Chef, Germaine Esau. The eatery is situated at the Queen Victoria Hotel in the Waterfront, and is currently rated as one of the best in the city.
Born and bred in Stellenbosch, Esau is arguably one of the most innovative chefs in the country. He is described as a visionary genius and someone who can create combinations and masterpieces that other chefs wouldn’t even attempt.

“Food has always been a big part of my life. I come from a family of brilliant cooks and have always loved cooking. As a young boy I used to help my father create new dishes in the kitchen and this is probably where my passion for cooking was sparked,” said Esau.
Esau, who initially studied Geology, decided to enter the Chefs Secret competition in 2008 during his final exams and to his surprise, won. The prize was a fully paid bursary to study at the Institute of Culinary Arts for two years.

“Chefs Secrets happened before I even had a career as a Chef, but my training the following year and great mentorships since has taught me discipline, humility and not to just accept things at face value. I enjoy competitions, because they challenge my culinary ability, creativity, and basic cooking techniques,” explained Esau.
After winning his first competition he has not looked back, and has since added a string of accolades including attaining sixth place in the 2014 International Jeunes Chefs Rôtisseurs Competition, winning Unilever’s Chef of the Year in 2014, and he was a finalist in the Chefs who Share – Young Chef Award in 2015 while still working as a junior Sous Chef at Majeka House in Stellenbosch.

It is this innovative ability that has inspired him to create the new Dash menu which will be a fusion of classical French dishes with a modern twist. “The new menu will be launched this month and will consist of local seasonal produce. I’ll be sourcing as many fresh ingredients from artisanal suppliers as possible,” explained Esau. This menu is expected to take Dash to new heights and earn Germaine yet more chef awards.

Managing Director of Newmark Hotels, Neil Markovitz said, “Esau is bound to further enhance the full dining experience at Dash. We love his style, his food, and his ambition.”
For anyone thinking about becoming a Chef, Esau said “Make sure you have a passion for good food, understand what the industry entails before you decide to study it and lastly, find a good mentor one who will encourage and inspire you to do great things in a very rewarding industry.”