With the opening of the new restaurant – Signal – Cape Grace welcomes new French chef, Christophe Chabanel, to the hotel’s culinary team. 

Having arrived from Plettenberg Bay this year, Chabanel found himself in exciting times as the hotel’s 6-month refashioning project started turning its attention away from the 121 newly transformed rooms and suites to the public areas, including the complete revival of the former restaurant, onewaterfront.

Born in Marseille and raised in Paris, Christophe Chabanel discovered his passion for food whilst visiting his grandmother who loved to cook for the family. Having chosen the culinary world as his career, Chabanel completed four years of training in France in the mid 80’s.

Amongst other highly regarded restaurants, Chabanel began his working career at the 2* Michelin, Apicius in suburban Paris where he gained a solid foundation of practical experience under the mentorship of Jean Pierre Vigato.

At 22 years, the promising chef decided to don his entrepreneurial chef’s hat and opened his own restaurant in the city called Le Ferronerie. La Dinee followed and it was here that Chabanel earned his well-respected reputation in French gastronome circles.

After visiting friends in Cape Town in 2001, Chabanel fell in love with the country and decided to pursue work in South Africa. With a passion for rugby and wine, he knew he’d found a new home!

Without speaking much English, Chabanel secured a position at The Plettenberg Hotel as Head Chef and spent two happy years getting to know the country and cuisine based in the heart of the world renowned Garden Route.

In 2006, Chabanel again took the decision to open his own venture – this time a bakery called Le Fournil de Plett which soon developed into a second eatery in the same complex called Le Bistrot on the Bay.

From Paris to Plettenberg Bay, fine dining to unfussy, Christophe Chabanel joins Cape Grace’s Signal with a flavourful history of experience at well-respected local and international restaurants. His style of food is richly influenced by the availability of fresh produce so guests can expect to enjoy provenance foods sourced from local farmers wherever possible.

Chabanel is passionate about working with quality seasonal ingredients in order to create a magnificent balance of texture, colour and taste.

Signal’s new menu presents a unique combination of flavours incorporating influences from the many cultures that have called upon the Cape during its past, namely British settlers as well as Dutch and Asian traders – naturally with a little French flair!