Get to know: Johan Stander, Chef at Perdeberg Restaurant

Get to know: Johan Stander, Chef at Perdeberg Restaurant

1. Can you tell us a bit about your background in the culinary world and what inspired you to become a chef?

I started my culinary journey at Capsicum Culinary Studio in Cape Town. Afterwards, I worked at restaurants in the Winelands and in Cape Town.  My biggest inspiration would have to be my mother. She taught me to see the details and “jy eet met jou oë”. 

2. What drew you to join Perdeberg Wines and take on the role of head chef at their restaurant?

Perdeberg is a well-known name in the wine industry, producing exceptional wines. When the opportunity came to work for a company like Perdeberg, I just had to apply. 

3. How do you envision elevating the dining experience at Perdeberg’s restaurant? Are there any particular culinary philosophies or styles you plan to incorporate?

The hospitality team at Perdeberg are amazing. They were friendly and made me feel welcome right away. It is my wish for all guests to experience their warm hospitality when visiting Perdeberg Cellar. From the food side, I would like to do seasonal, local and approachable food. Not to overwork dishes but to let the natural taste shine. 

4. Could you share some insights into the types of dishes and flavours we can expect to see on the menu under your direction? Are there any signature dishes we should be excited about?

I am a big fan of pork belly, so I would like to see a pork belly dish on the menu. Then I would also like to do some delicious desserts. Local and seasonal. 

5. We’ve heard you have a passion for using locally sourced ingredients. How important is it to you to showcase the flavours of the region in your cooking?

For me, it’s very important. When you use local you support the producers, suppliers and people of the places nearby.

6. What excites you the most about working within the unique setting of Perdeberg Cellar? How does the surrounding landscape influence your culinary creativity?

I think the friendly culture of Perdeberg. That’s what excites me. Everyone is very friendly, helpful and so accommodating. We are surrounded by vineyards so I would like to pair a couple of the dishes with some of our beautiful wines. 

7. Are there any upcoming events or special dining experiences planned at the restaurant that visitors should keep an eye out for?

We have a plan to host a “Meet the Winemaker & Chef” evening. I am very excited about that. Then we can showcase some beautiful wines and food. 

8. How do you see the relationship between food and wine playing out at Perdeberg’s restaurant? Are there any exciting wine and food pairings you’re eager to explore?

We are a winery so the food and wine experience must complement each other. I tasted some amazing wines this morning and I am excited about pairing some dishes with them. 

9. What do you hope guests take away from their dining experience at Perdeberg’s restaurant under your guidance?

It would be great if the guests could see the care and detail in the food. Food should be done with passion and love. 

10. Is there anything else you’d like to share with our audience about your vision for the restaurant or your approach to culinary excellence?

We have some amazing events planned, keep an eye on our socials.

11. What is your favourite Perdeberg wine and why? What would you pair it with? 

At the moment, it has to be the Malbec; a fruit-forward wine with amazing cherry and raspberry on the palate. I would pair a Venison dish with it.  Kudu loin, raspberry vinegar and onion jus, crisp potatoes and seeing that it’s fig season, some fresh figs.

To experience, Chef Stander’s cuisine at Perdeberg Restaurant, make a reservation on Dineplan or email dine@perdeberg.co.za