After growing up in Pretoria and studying at the Food & Beverage Institute, Karel worked as Senior Chef De Partie at Fairmont Zimbali. His experience also includes Executive Chef at The Fig Tree Restaurant, and Hotel Izulu, as well as 2 years lecturing at The Capsicum School.
He now runs the kitchen at Licorish Bistro as Executive Chef, continuing to pour his heart into the restaurant by supporting and training his staff like they are family, innovating and evolving the food down to the plates that it is served on and just energising the space. Karel’s contagious, bubbly enthusiasm for life and food inspires everyone around him. He loves his restaurant and his staff (and mountain biking) more than life itself and it’s incredible to watch and work alongside.
Reino is currently consulting as a chef with other business ventures going on on the side. His previous experience includes some time as Commis at Conrad Peluza, Head Chef at Harissa Bistro all after studying at Capsicum Culinary Studio. Perhaps his most impressive position of late was Chef Du Partie at the famous Cube Tasting Kitchen. Reino has some incredible experience under his belt and with his analytical side (including a BA Psych degree from Texas Wesleyan University) he is the perfect balance to Karel’s endless energy.
They are the perfect team – Reino is calculated, calm and methodical where Karel brings that spontaneous, mischievous and daring side in. It just works.