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Michael Deg
Head Chef, Delaire Graff Restaurant

Michael graduated in 2004 from Christina Martin School of Food and Wine in Durban. He spent 8 years working in the UK at the Dylan Hotel and Camden Kitchen. In 2014 he started as a Sous Chef at Delaire Graff and was promoted to Head Chef later in that same year.

Michael describes his signature style as ‘hyper-local modern bistro-chic cuisine’ and believes in trying to cut down on food miles and supporting local suppliers. On his favourite suppliers, he says “All of them. I know each of them personally. We try to source as close to the estate as possible- Nouvelle Mushrooms, Cape Honey Bee, Ryan Boons for our meat, and we have our own herb and vegetable garden”.