Executive Chef Byron du Bois brings eighteen years of culinary experience to the table. He has garnered this experience from working across hotels, lodges, and fine dining establishments. It started earlier. The Kwa-Zulu Natal born chef fell in love with cooking while watching his mother in the kitchen.
He’s never looked back since. The chef has been to the Middle East where he immersed himself in different cultures through food. Chef Byron is currently the Executive Chef at the Southern Sun The Cullinan.
Are you in Cape Town this festive season? Dine at The Peach Tree Restaurant. You may find yourself enamoured of the flavours and tastes. If so, he’s the man to thank. I caught up with the chef to get to know him better and you can too by reading the Q&A below:
You grew up in KZN. Which dish or ingredient instantly transports you back to KZN?
Amadumbe and fresh fish.
What was the first dish you learnt how to make?
Eggs Benedict. It was a challenge perfecting hollandaise sauce which involves
emulsifying the butter into the yolks and acid reduction.
What was something you learned in the Middle East that you have incorporated into your cooking to this day?
You’ll find nuances of Middle Eastern cuisine in a lot of the dishes I create
through the use of spices like zaatar and sumac.
Are there any similarities in Middle Eastern cuisine and South African cuisine?
Both nations make use of spices and grilling proteins over fire/ coals in their cuisine.
What is the one thing you’d make to cheer somebody up?
Soufflé pancakes with rum bananas and Nutella.
What food or ingredient do you feel is underrated?
Sardines! In Durban and on the KwaZulu-Natal South coast, there is an annual sardine run. It happens between June and July. This event is a feast from the ocean. I love to marinate sardines in lemon, olive oil, garlic and dill, then skewer them and grill over hot coals. This is my favourite way to eat these beauties.
What food or ingredient do you feel is overrated?
Truffle oil.
The best dessert in the world is?
Black Elachi crème brûlée.
What is the best part of your day?
Going home to my daughter and wife.
Any advice for aspiring chefs?
Put your head down. Learn like a sponge. Work for the best.
If you do visit the hotel, or you’ve been already let me know how you enjoyed their menu offerings.
A Dish and A Bev 
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