Interview with Jacob Dawids, Chef at The Stone Kitchen

Jacob joins our bistro, The Stone Kitchen, with just shy of three decades of professional kitchen service under his belt. A self-taught chef with stacks of passion and drive, we are excited about what he will be able to achieve in this new role and welcome him into our #DunstoneFamily.

Q: Jacob, how long have you been cooking professionally?

A: I have been working out of the kitchen for 27 years, starting at the bottom with in-house training at neighbouring Rhebokskloof Wine Estate in Paarl. I am privileged to have worked in a number of established restaurants in the Cape; such as Aubergine, Five Flies, Diemersfontein and Blaauwklippen, all of these opportunities combined have given me the chance to really test out and develop my own personal style as a chef.

Q: How would you describe your style of cooking?

A: French flair with a South African twist

Q: Do you have a favourite ingredient?

A: I like to keep things fresh, simple and tasty: I tend to use lots of fresh garlic and chilli!

Q: Any local suppliers / produce you are using at The Stone Kitchen? 

A: Key local suppliers are Bontebok Ridge, where we source our free range wild boar and venison meats, Rapi Farming for free range eggs and chicken, and Al Jo Vleis Stroebel for our delicious pork sausages! We also make use of the seasonal produce that Dunstone Country Estate grows in our vegetable garden.

Q: Which restaurant do you most enjoy eating at on your night off?  

A: Based in the Cape Winelands, it’s not that often that I pop into Cape Town on a night off, but I really love going to Noop in Paarl as I really admire the unpretentious, yet delicious menu that their chef has created.

Q: Is there another chef that you most admire?  
I really admire my previous mentor, Harald Bresselsmicht, who is the owner and Head Chef at Aubergine, and also Chef Alicia Gilliomee, Executive Chef at The Karoo Art Hotel in Barrydale. They are both incredibly talented chefs and flawless in their execution.

Q: Any final thoughts you’d like to share e.g. new developments at the restaurant?

I am excited to be given the opportunity to take The Stone Kitchen to an even higher level of culinary excellence, without losing the unpretentious, homestyle feel and taste of the dishes that we produce. This is what our regular customers have grown to love and why they keep coming back!

Year-End Function: important company event or just an excuse to party?

As 2017 draws to a close, most businesses have begun planning for 2018 and find themselves reflecting on the year gone by. A year-end function might be seen by some as a waste of hard-earned cash, however there are many reasons why year-end functions should hold prime position in a company’s calendar of events.  Here are our top three:

Reward and recognition
A year-end function poses the perfect opportunity to celebrate and share a business’ achievements from the year, such as positive sales figures and any special projects that have been completed. It is also a chance to reward those who have outperformed during the year, to say thank you to all employees for overcoming the business challenges they have faced and achieving their annual targets.

Personal rapport
A year-end function is a good place for employees from all levels of a business to connect with each other in an informal setting and often helps to nurture stronger working relationships for the year ahead.

Honest feedback
A year-end function also gives employees a more relaxed and ‘open’ platform upon which to offer new ideas and recommendations to senior management and provide honest feedback from the year gone by.

If you’re looking for the best place to host your company’s Year-End function, our newly refurbished bistro, The Stone Kitchen, at Dunstone Country Estate offers a stylish yet rustic venue that can accommodate group bookings up to a maximum of X people, seven days a week.

Guests can choose between indoor or outdoor dining, with a range of menu options that cater to all budgets, from a more formal a la carte menu to luxury picnic hampers enjoyed on blankets and bean bags in our shaded bistro garden.

To discuss menu options or make a booking, please email restaurant manager, Carmen, at or call +27(0)21 873 6770.

Photo credit: Anna Lusty Photography