Chef Bio

Peter Pankhurst

Chef Peter Pankhurst has been cooking professionally for 17 years. Starting at Ile de France in Johannesburg under Master chef Marc Guebert who told him he would take two years off his life, pay him very little and shout at him a lot, all of which turned out to be true. Early on he also worked for Jorn Pless at Restaurant Ma Cuisine (where our original chef Janet Telian also trained) and at Bellgables country restaurant.

He describes his early Cape Town career as distinguished by its revelation of how much he didn't know! Winchester Mansions Hotel, the Cellars Hohenhort Novelli and finally the East City Cafe in Barrack Street. During this time he met Janet Telian who was the chef at Savoy Cabbage. She asked him to come and work as her sous chef as he was an "Old Wrinkly" and not a young upstart. When Janet left Cape Town to move to the country, Peter took over as Executive Chef. Through the kind endeavour's of the legendary Washington Post's food writer Phyllis Richman, Peter went to Washington where he worked in four wonderful and very different kitchens: The Inn at Little Washington, Palena, CitiZen and Citronnelle.

Peter is a passionate chef who reads widely about food and is constantly inspired by fresh ingredients. Since being at Savoy Cabbage he has perfected his smoking and charcuterie skills and he works on the basis that if we can't make it here, then there is little point having it on the menu.