Chef Marthinus Ferreira has worked at The Fat Duck, Hind’s Head as well as Riverside Brasserie and the Boxwood Café. On home soil, he’s opened his own restaurant called DW Eleven-13, which has just been nominated for The Eat Out Restaurant Awards.

How did it feel to be nominated?

I took all my chefs out for drinks, and thanked them for all their hard work.  It’s a real honour to be nominated. I realise now that we have to work even harder than before to make the DW Eleven-13 experience even better.

Describe a signature dish at your restaurant?

My guests love the curry-marinated Scottish salmon with apple and cucumber pickle, served with oatcakes.

In your opinion, what makes a top restaurant?

Great food, consistency, and an understanding that your guests are very different in Joburg compared to in the Cape.  People up here can be very fussy, however that’s the challenge all restaurants face; how you manage guest expectations.    

What ingredients are always in your kitchen?

Butter, star anise, chives.

Did you always want to be a chef?

I knew I could cook since I was 14-years-old.

Any other big dreams?

No this is all I ever wanted.  

Three words that describe you?

Loud, detail orientated, passionate