Tempelhoff, joined Grande Provence after leaving the award winning 'Automat' in London.
Tempelhoff trained at the 'Institute of Culinary Arts' in Stellenbosch graduating top of his class and was awarded a bursary to study at the prestigious Culinary Institute of America. Starting his career at Grande Roche, his enviable career credit list includes celebrated establishments such as London's Quo Vadis, Hambleton Hall, La Rascasse Restaurant – affiliated to the restaurant at the Grand Prix circuit of Monaco – and Zafferano Restaurant.
Templehoff competed against Matthew Gordon, and Rudi Liebenberg in a grand cook-off for the coveted award.
The trio were presented with mystery baskets filled with an assortment of South African ingredients such as eland, guinea fowl and waterblommetjies to assess their "on the spot" culinary genius.
After much deliberation and tasting the judges, awarded Templehoff the award for his creativity and flair for flavour.
Alex Gaspar, 23, won Young Chef of the Year (Qualified) Award and Alexi Mostert, 19, won Young Chef of the Year Award (Unqualified).
Chocolate and confectionary:
NoMU Vanilla Paste – Paul Raphaely
Bella Vita: Shiitake Mushroom, Lemon & Ginger Chutney – Jules Harris and Ermanno
Belnori Chevre Frais – Rina and Norman Belcher
Dried Herbs and Spices:
NoMU: Stir Chilli & Pesto Sauce – Paul Raphaely
NoMU: Hot Chocolate – Paul Raphaely
Honeys, jams, preserves:
Jelly Babe: Marula Jelly – Glynis Hardy
Oils and vinegars:
Prima Donna Vinaigrette – Solvejg Fugard-Gous
Olives, pastes and spreads:
Gourmet Africa Sundried Tomato & Cashew Pesto – Debbie Alcock
Tierhoek Organic Peach & Apricot Jam – Alison Gilson
Squirrels Snacks – Patricia Lee Bromley-Norton