After spending time cooking alongside his mother and grandmother when growing up in Durban, it was no surprise that Wesli opted for the kitchen life. “I completed a three-year diploma in cookery and kitchen management at the International Hotel School in Durban. It was either that, law or do business studies to learn how to open my own restaurant one day.”

Today, the 31-year-old is Executive Sous Chef at Cape Town’s five-star Table Bay hotel which he joined in 2019. Before that, he had spent two years working as Executive Chef at a hotel and conference centre in the Cape Winelands, and several years working in hotels and convention centres in Durban progressing through the ranks.

“I wanted to work in a five-star environment, and what could be better than Cape Town’s Best Address,” he said. Here, he focuses on local, sustainably sourced produce – and many of the vegetables, edible flowers and micro-herbs on the menu are grown with a 5km radius of the hotel. His style of cooking is simple and contemporary, and he has a passion for anything Japanese.

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