For someone with no formal training, Brad Ball, chef at Steenberg's Bistro 1682, certainly knows all the right ingredients for a successful restaurant. After working and travelling extensively for about three years, when he worked for some inspiring chefs, Brad returned to South Africa with the idea of creating his own contemporary and modern style of bistro cooking.

Since it opened in November 2009, Bistro 1682 has gone from strength to strength and is often fully booked for weeks in advance. When asked about the secret of his success, Brad laughs and exclaims that he’s thrilled he’s so busy. The concept is bistro after all – it’s all about regulars, locals and creating a following.

The menu is always evolving and inspires both guests and staff. Brad focuses on the best fresh, seasonal ingredients. His latest creation, the Summer Menu, is bursting with flavours. He feels that summer offers the perfect time to find produce at its peak and says he just has to add a pinch of respect, skill and technique in order to show it off – quite a humble statement from a chef whose bookings diary has been full for months. When asked about his favourite ingredients for summer, he puts cherries, fresh sole, baby peas and baby cos lettuce at the top of his list.

Apart from an à la carte menu (the sticky pork belly with salted caramel is a winner), Bistro 1682 also offers a Raw Bar and an evening tapas menu. The Raw Bar offers a greater interaction between guest and chef, with menu items such as tartares, oysters and gravadlax prepared in front of them. The tapas menu, which is rustically presented on chalkboards, offers guests the opportunity to socialise, share and enjoy great food and wines. Favourites include the Beef Tataki, Bistro 1682’s signature dish of chilled seared beef, tamari soy, fresh green ginger, lime and chilli.  

So what inspired Brad to become a chef? After loafing around after school doing jobs that didn’t excite him, being presented with a terribly made Niçoise salad at a reputable restaurant made him realise that the “all day, all night, all weekend and no life” lifestyle was, in fact, for him. After experiencing Bistro 1682, we’re certainly glad that it did.