Miguel Blick

I lead the culinary operations of a busy kitchen, overseeing development, food preparation, and team management to ensure high-quality dining experiences as well as cost control of food produce. My key responsibilities included, Executing seasonal menus with a focus on creativity, flavour balance, and profitability. Managing and training a diverse kitchen brigade, fostering a collaborative and efficient work environment. Maintaining the highest standards of food quality, presentation. Overseeing inventory, supplier relations, and cost control to achieve budgetary targets without compromising quality. Leading the kitchen during service, managing timing, plating, and workflow under pressure. Innovating with local and sustainable ingredients, incorporating contemporary techniques to elevate the culinary offering.

Award winning fine dining restaurant in South Africa, 3 plate Gourmet Guide, 3 Star EatOut award as well as La Lista world’s best award, such an honor to be a part of this restaurant specializing in South East Asian/Thai inspired food, open for lunch & dinner doing a 7 Course set menu, dishes change monthly, with the core of each of them being bold, raw flavours, in my time here thus far I have ran majority of the sections with the exception of pastry, ensuring that high standards we hold are thus kept, I have however spent majority of my time on main course & grill as that’s what I excel the most at.

A classic French brasserie in the heart of Cape Town’s food scene, 4 course choice set menu which often changed, only open for lunch and dinner ranging from 60-80 covers a service with about 12 chefs on shift at a time, got my introduction to how high standard restaurant chefs work doing 16 hour shifts a day, but quickly adapted. My duties varied from overseeing main course, making sauces, grilling, managing the kitchen, running the pass and menu input.