Pierneef á La Motte chef - Chris Erasmus

Chris Erasmus is the passionate executive chef at Pierneef á La Motte.

24 Apr 2012
 
Chris Erasmus la Motte

Chris joined La Motte in 2010 from his position as executive chef for Ginja restaurant, brimming with new ideas and passion which he has been using to ensure the La Motte restaurant live up to the brand message of a ‘culture of excellence’.

Chris has a fascinating and varied background, starting with cooking at home for his family when growing up in the Karoo. 

Chris was one of four children being raised by a single Mom so everyone pitched in to prepare meals and it was here that Chris’s love for food and organic produce began. Chris’s Mom taught him how to make everything himself – from preserving jams, to butchering meat, to making jellies, biltong and tripe, but the most important lesson that stands out to him still to this day is how to make a little go a long way. 

After leaving home Chris ventured into the fields of chemical engineering following a bursary grant through Iscor in the UK, when he eventually realized that this wasn’t the field for him he shifted to dentistry- although still maintaining his love for cooking and all things culinary. Chris and his then girlfriend, now wife, worked part-time in bars and restaurants throughout his studying and working until they both decided that Chris should pursue his dream and study to become a chef. 

After graduation from the Elsa van der Nest academy, Chris worked at the Cape Grace hotel under Chef Craig Cormac, before requesting to be placed at the busy Five Flies restaurant for his in-service training.  From here Chris chose to leave SA for the UK and it was then that he met his mentor, Shane Osborn.  Shane taught Chris urgency, precision and skill, and also allowed him room to explore his interest in chemistry and the analysis of all cooking techniques and processes used in the fast-paced kitchen. Eventually realizing that it was time to return home, Chris came back to SA to put his knowledge and experience to good use. 

His global culinary experiences have taught Chris discipline, respect and passion for many different styles of cuisine, but it is being a part of a new food awakening in Africa that truly excites him. He is determined to promote the local food community to diners and industry alike, and is confident that our true haute cuisine has only just begun.

It is this passion for home-cooked, Afrikaans farm-style food that Chris has taken around the world, and which attracted La Motte to him in the first place. On the lookout for a fresh taste, Chris’s Karoo-gourmet style blends seamlessly with the vision of the new culinary destination.  “At Pierneef á La Motte, cuisine is fresh and exciting, but with dishes that immediately remind one that you are in the Cape Winelands”, says Hein Koegelenberg, La Motte’s CEO. 


 

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