ABOUT CHRIS PAPAYANNES
Chris is a firm believer in sourcing and utilizing the highest-quality ingredients while following sustainable practices in cooking.
Nose-to-tail and root-to-seed produce will feature on his menu regularly, showcasing the use of some of the more classic, as well as more obscure cuts of meat and seasonal produce.
His cooking techniques also highlight the ingredients used, often presenting them in their purest forms, so as not to take away from what Mother Nature intended.
Having realized his passion for the food and beverage industry at a young age, Chris dedicated his time and effort in learning all he could, working alongside some of the best in the business.
Chris began his career in front-of-house roles, where he gained valuable experience and knowledge in the wine and specialty beverage areas, also achieving recognition as a creative, young cocktail mixologist.
His burning passion for culinary excellence was ignited during his time at The Restaurant at Newton Johnson, where he took on the position of Restaurant Manager and Sommelier as part of the opening team, working alongside renowned Chef Eric Bulpitt.
Fast-forward to present, Chris has now taken up the role as Executive Chef and Food & Beverage Manager at The Thatch House Boutique in Hermanus. He brings along with him a wealth of knowledge, experience and creativity.
Short-term projects will include the establishment of an exclusive restaurant on the property, offering casual A la Carte lunches, as well as memorable set menu dinner experiences.