At only 25 years old, owner and executive chef of the Millhouse Kitchen at Lourensford, Bjorn Guido is combining his rich pedigree in the kitchen with his natural entrepreneurial instincts.
As one of South Africa’s most successful young chefs, he brings his cheeky, irreverent attitude to seasonal local produce to create dishes that surprise and delight the palette.
Chef Bjorn’s cooking career started at The Greenhouse at Cellars-Hohenort under chef Peter Templehoff. He then moved abroad and racked up an enviable list of respected food greats as mentors.
Whilst at Babington House, part of the SOHO HOUSE group, under the renowned Ronnie Bonetti of River Café London, he had the opportunity to cook alongside Gordon Ramsey and Jamie Oliver, amongst others, at the famous Babington House club suppers.
After gaining this experience abroad, he returned home to South Africa and took up the role of Head Chef at The Franschhoek Kitchen on Holden Manz Wine Estate, before opening his restaurant in mid-2012. The Millhouse Kitchen has been a hit since the doors opened, being fully booked at almost every service.
Invigorated by being able to produce classic French and Italian dishes with ingredients that are available within a strict 50km radius of the restaurant, Chef Bjorn will be publishing a book of these favourites to be released toward the end of 2013.
Don’t be fooled by the boyish smile, the end of service Limoncillo shots or the occasional impromptu party, this young chef is someone to watch. Chef Guido has generously given us one of his signature dishes, marinated buffalo mozzarella and fig salad.
“I really love this dish, it’s fresh, contemporary and sexy. It ticks all the boxes I use when creating a summer dish. Fresh, rustic, loacl and healthy. All of these ingredients are in season in summer and available within a 50-km radius of the Lourensford farm, which makes such a difference to the flavour of this easy-to-make salad.
When making it, don’t be afraid to get your hands ‘dirty. It’s all about making contact with your food and forming a relationship with your ingredients.”