Paarl-based FABER Restaurant, which was co-founded by Chef Eric Bulpitt 2 years ago, welcomes Chef Dale Stevens as its new Head Chef as Chef Eric moves on to Pierneef à La Motte.

“Dale is a very talented young chef with an intuitive talent for cooking and flavours. He is a natural leader and I believe that he is one of South Africa’s young chefs to watch. Dale is at the point in his career where he is ready to take the reins of his own kitchen and I am very confident that he will lead FABER into an exciting new culinary era,” says Chef Eric Bulpitt.

Born and raised in Mossel Bay, Chef Dale Stevens studied at The Culinary Academy in Paarl and experienced his practical placement with legendary chef George Jardine at Jordan Restaurant. After graduating, he joined the Jordan Restaurant team for four years before moving to The Test Kitchen, South Africa’s number one restaurant.

When Chef Eric Bulpitt, who has also worked with Chef George Jardine, opened the Newton Johnson Restaurant, he invited Chef Dale to join his team. Later, when he moved on to open FABER Restaurant, Chef Dale naturally followed.

Says Dale, “My biggest mentor is George Jardine, as I spent so many hours alongside him as a young and inexperienced chef. I take my hat off to Luke Dale Roberts, as he has managed to place South Africa on the international map. I have been following the opening of Noma 2.0 very closely. Rene Redzepi is really one of the most inspirational chefs of our time and I would love to one day dine in his restaurant and experience his food. Since I started working in the kitchen, I have developed a great fascination with Japan and the country has become my dream culinary destination. I am attracted to the culture, the food, the discipline, their craftsmanship and the Japanese way of life.”

As Avondale wines are created using biodynamic and organic farming methods, FABER follows suit and the restaurant’s menu takes its inspiration from the seasons.

Says, Johnathan Grieve, proprietor of Avondale Estate including FABER, “it has been a pleasure to work alongside Chef Eric in creating FABER and I wish him and his young family all best of happiness and success. Beginning a new chapter with Chef Dale as we enter the bountiful autumn season allows Family Avondale an opportunity to reenergise and embrace a new era. It may be starting to slow down in Avondale’s vineyards but it certainly is about to heat up in FABER’s kitchen!”

For more information on FABER, click here to visit the website.

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt

Start typing and press Enter to search

Yugashnee NaickerCraig Elliott