Cape Town hotels are on a trajectory to aggrandise their epicurean offerings with the appointment of some of the country’s top award-winning chefs to their kitchens: George Jardine at The Mount Nelson, a Belmond Hotel; Christiaan Campbell at Grande Roche; and Gregory Czarnecki at the Cape Grace.

The V&A Waterfront hotel is undergoing a “re-fashioning” as part of its transition into a Fairmont Hotels & Resorts Property. Included in this is the new collaboration with Gregory, which will complement the property’s revamp when it reopens in mid-December this year.

 

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“My vision for the Cape Grace is to be on par with what they are best known for – luxury accommodation and providing handcrafted, personalised experiences to guests,” says Gregory. “This is a great collaboration because I am just as passionate about the industry as they are and I’m excited to bring my craftsmanship to their culinary offering. I plan to redefine the food and beverage offering to create a beautiful, elevated experience for our patrons. Ultimately, I aspire to fulfil a mentorship role, guiding the team towards a path of excellence.”

French-born Gregory’s career thus far is nothing short of stellar. After training in France, he worked at Michelin-starred restaurants in Paris, including Restaurant Senderens (with mentor and three-star Michelin chef Alain Senderens), Lucas Carton and Pergolèse, and opened Genève and Lyon restaurants in Brussels. During his time as head chef at The Restaurant at Waterkloof in Somerset West (2009-2020), Gregory won the coveted title of Eat Out S.Pellegrino & Acqua Panna Chef of the Year in 2016; in 2018 the restaurant was named Restaurant of the Year; and sadly in November 2020 the restaurant closed its doors.

In 2022, Gregory became a fixture in homes across South Africa as a judge on the fourth season of MasterChef alongside Justine Drake and Zola Nene.

Commenting on what diners, visitors and guests at Cape Grace can expect, Gregory says: “The Cape Grace is a landmark in the hospitality industry in South Africa and Africa. The hotel has one of the best locations in the country. It is in the hub of Cape Town and at the same time it has quite a secluded feeling, which allows for a great dining experience. Being a part of this transformation is truly exciting, particularly as the hotel is shortly reopening as a re-fashioned luxury hotel, complete with a fresh and innovative guest experience that I’ll infuse with my unique perspective.”

Gregory describes his food style as “contemporary minimalist”, so he plans to create a sophisticated, elevated experience using local produce and showcasing it in a beautiful surrounding. “I’m dedicated to seamlessly blending a culinary experience with the core identity of the hotel,” he says.His vision is one shared with Cape Grace’s general manager, Leon Meyer, which Gregory says created a natural path to the partnership. “I’m drawn to the hotel’s unique balance of grandeur and an intimate boutique atmosphere, which resonates with my culinary style.”

“Collaborating with the hotel’s team, I am confident that collectively we have the expertise and resources to craft an exquisite and memorable guest experience.”

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