Interview with Chef Czarnecki from Waterkloof Restaurant

With Waterkloof restaurant overlooking the beautiful False Bay, Chef Czarnecki emphasises on using only the freshest seasonal ingredients, herbs and vegetables – many of which are grown and sourced right at Waterkloof. This biodynamic philosophy is a common element in all activities at Waterkloof Wines. After coming 6th in last year’s Eat Out Awards, we wanted to get to know him a little better.

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What has been your biggest challenge as a chef or life in general?

I think it’s just balancing personal life and chef life. I do what I do by passion, so I get really carried away when it comes to cooking. Our schedules are so different to other people.

If you weren’t a chef, what else would you do? Why?

An architect or designer! I always loved creating things and admire people who do so. It’s something that I’m attracted to. Who knows maybe one day I’ll have a career change.

What are the achievements you are most proud of?

2015 Eat Out Top 10. Coming in at 6th place was a amazing achievement. I’m proud for the restaurant and proud of my team. It makes all the extra effort and pushing so hard every day completely worth it. I’m also so happy to be in between David Higgs and Chantel Dartnall in the Top Ten. I really admire them both and couldn’t be happier of our position in the ranking.

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What’s the most delicious meal you’ve ever had?

A white truffle meal I had in Alba couple years back. It was just spectacular: from home made tagliatelle glazed in butter to salsify gratin or charred langoustine. I’ll never forget that meal. The drinks were just as fine as we went through a couple of vintage Dom Perignon magnums.

What bad habits do you want to ditch?

I guess like most chefs we eat on the go so it’s junk food at random times of the day, especially after service at night. I’m always too busy to take the time to sit and have a proper meal .

Where do you see yourself in 5 years from now?

I have no idea, probably running my own fine dining restaurant. It’s obviously a dream for most chefs. Our craft can take us anywhere in the world, so who knows where it will be!?

Eggs Benedict with Parma-style Ham Recipe by Spier Wine Farm

WIN: Nora en Pure at Shimmy Beach Club