Craig Cormack has been in the restaurant industry for the past 24 years, and has worked at most of the Cape’s top 5 star properties, heading places like Ellerman House and Cape Grace. He opened his own business with Bertus Basson in 2005, the business has expanded into Overture restaurant, The Goose Roasters, The Worsrol and Bertus Basson signature foods. Betsie says wine Label and Amoleh salt.
He is very involved in the industry, being a member of the South African Chefs Association and was previously Chairman of SACA for 2 years and is currently the vice counsilier culinaire for the Chaîne des Rôtisseurs Bailliage du Cap. He is also on the board of directors of the Culinary Academy. He has travelled abroad many times, working in Mauritius, Turkey, Greece and the UK representing South Africa at various food promotions.
We operate in the Stellenbosch area from a kitchen specially designed to do catering functions from 2 guests to 300 guests. We cover any area for catering, Northern Suburbs, Southern Suburbs, Boland, Paarl, Stellenbosch and Franschoek.