Returning to his culinary roots, Chef Farrel Hirsch has been appointed as the new Head Chef of the Cellars-Hohenort’s Greenhouse Restaurant. The South African-born chef worked as a sous chef at the restaurant between 2014 and 2016, and it’s the two years he spent at Greenhouse that he credits with shaping his culinary development.

“The way Chef Peter (Tempelhoff) can turn the ordinary into something sublime is astonishing”, says Hirsch. “In his kitchen, I learned that there are no boundaries between food and theatre.”

Farrel has worked both in the UK and in SA, and took on his first Head Chef position at the View restaurant at Four Seasons The Westcliff hotel, before heading off to the Seychelles to work as Executive Chef of luxury private resort North Island.

Now, returning to Greenhouse for a second time, he brings world-class experience to the table. “At Greenhouse it’s not just about coming in for dinner, it’s about the experience and how you feel during the meal and well after you leave the dinner table. We definitely want to keep up the theatrical experience and continue to challenge flavours. Not to taste, is not to know,” he says of his new role.

The restaurant remains under the executive creative direction of Chef Peter Tempelhoff, who says of Farrel’s appointment: “I am extremely excited to have the opportunity to work alongside Farrel again in Greenhouse”, says Tempelhoff. “ Farrel’s energy and passion will ensure that my kitchen will be charged with positivity and creativity for this, and many seasons to come. I am confident that Farrel will build on the foundations in place and grow Greenhouse’s reputation as one of the leading restaurants in South Africa and the world. Exciting times ahead!”

For more information, visit the Greenhouse Restaurant website.

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