bon louis

PATRON CHEF

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COBUS BEKKER

Growing up in a family of 6, food and the preparation thereof has always been a family affair in the kitchen.  Everyone was part of the process and this certainly remains one of my most vivid and joyous memories which kick started my love for food.

As an adult, I discovered the joy of cooking for friends, entertaining them with new recipes, attempting to prepare feasts to tickle and tantalise their taste – buds.

My life as an artist and entrepreneur has taken me from humble beginnings in the restaurant trade to being a goldsmith, and later on in life a landscaper – It was however my love for food that became my primary interest.

Since moving to the Boland in 2006, I had the opportunity to return to the professional kitchen and this is where I decided to further my knowledge of food.  I enrolled at The Hurst Culinary Academy at Backsberg Wine Estate in 2008, under the food genius and watchful eye of Chef Rebecca Hurst.  I found my daily calling and graduated with distinction.  I completed my practical training at Bread and Wine, under the supervision of the well renowned Chef Niel Jewell. This was the onset of a journey in the world of food from which I have grown so much.

I do believe life is lived in chapters and on closing the one chapter, a new one awaits. My most  recent chapter was spent in the beautiful coastal village of Paternoster where I had the privilege of heading the kitchen of the very popular Noisy Oyster.

But destiny called and I was offered the opportunity to become part of the Bon Louis Family Bistro.

Working alongside Chef and Business Guru Mark Maingaurd certainly makes for an extremely exciting venture and it is my prayer and hope that I might share my love and passion in this world of food with all our patrons whom I consider as part of the Bon Louis Family.

 

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