Interview with Jacob Dawids, Chef at The Stone Kitchen

Jacob Dawids - Sous 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!