Chef's Larder - Gregory John Gautier
Gregory John Gautier completed his culinary training in Johannesburg, South Africa before going onto work in some of the finest restaurants, both in South Africa and in England. He worked briefly in the legendary Michel Roux’s Le Gavroche in Mayfair London and then in a Gastro pub in Gloucestershire. During this time Gregory honed his culinary skills under some of the finest chef’s in the world, developing a passion for using seasonal, local produce. He learnt how to use this produce in French classical dishes as well as in creating big-flavoured, authentic cuisine.
On his return to South Africa, Gregory took up the head chef position at the famous Kurland Hotel, a Relais and Chateaux property. He soon made his mark in the industry as a regional and seasonal produce ambassador. Gregory became head chef at Leopard Rock a few years later, embracing the challenges of working in a harsh economic environment.
Gregory’s passion for local, fresh produce and the lack regular supplies led him to become self-sufficient, developing an impressive kitchen garden that produces many of the ingredients used in the dishes he serves in the hotel’s restaurants. Nothing pleases him more than harvesting home grown peppadews, chillis, jalaneos and gooseberrys and creating chutneys, sublime soufflés and other gastronomic delights. He works closely with a passionate culinary team, dedicated to imparting his experience, knowledge and passion and training them to be world class in every way.