.....over Matthew Gordon
| Matthew Gordon Matthew Gordon is chef patron of the acclaimed Haute Cabrière Cellar Restaurant. His passion is food and he regards two components as paramount in every dish he presents in his restaurant - depth of flavour and superb presentation. Mathew began his chef's training at the Johannesburg Hotel School and went on to do further stints in London and Vancouver. His food is classically inspired but modern in concept. During his 15 years as a chef he has headed up restaurant kitchens at the Sandton Sun and the Mount Nelson hotels as well as owning two of his own restaurants. His first was Le Ballon Rouge in Franschhoek where his style was ‘modern French.’ In 1995, the Gordon family opened Haute Cabrière Cellar Restaurant high up on the Franschhoek Pass, together with cellar-master Achim von Arnim, who presents the truly matched food and wine pairing in the restaurant. Haute Cabrière is a family business with Matthew’s wife, Nicky, managing the front of house. To ensure that his quality standards are met, Matthew grows much of his own produce and sources the best ingredients in the Franschhoek Valley. An annual trip overseas ensures he is current with food trends and fashions. He has been guest chef in Houston, at the James Beard Foundation in New York, and at the Tokyo Hilton. |
