There’s a rumour that gets traded behind passes, in back-alleys of restaurants, and at early morning fish-markets that Chef Peter Tempelhoff emerged into this world with his tiny fingers gripping a wooden spoon. He was, it seems, born to cook. Rumours aside, after Peter Tempelhoff had grown and finished his schooling, he started a degree economics.

Before it was too late he realized a life as a desk-jockey would be a nightmare, and disappeared into a forest to cut down some trees for a while. Emerging from the forest he still wasn’t sure what he should do with his life. So, he took an aptitude test. The result was unsurprising: CHEF. The gods were shouting, cook Peter, you need to cook.

“Peter has worked alongside of the greatest and most imaginative chefs of this generation”

Currently, Peter holds the position of Executive Chef in the The Collection by Liz McGrath. He continues to explore, understand and re-imagine what South African food can be by investigating local flavour through ingredients specific to his locale

The gods and the aptitude test were right.

Moving to London, Peter worked at a series of increasingly prestigous restaurants. First at Quo Vadis with Marco Pierre White for a year; then two years at his first Michelin starred restaurant, Hambleton Hall, with mentor and friend Aaron Patterson; and at Giorgio Locatelli’s one Michelin starred restaurant, Zafferano.

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DISCOVERIES ARE MADE WHEN BOUNDARIES ARE CROSSED. AT FYN, SOUTH AFRICA’S WILD FREEDOM IS TEMPERED BY THE RIGOURS OF CONTEMPORARY CUISINE TO CREATE A RESTAURANT AT THE EDGE. CHECK YOUR ASSUMPTIONS WITH YOUR COATS AND JOIN US ON A JOURNEY OF FLAVOUR DISCOVERY.

THE HOFF
PRIVATE CHEF

Planning a private dinner or small event, then contact us for all your catering needs.

THE HOFF

PRIVATE CHEF

Planning a private dinner or small event, then contact us for all your catering needs.

SOCIAL

  • Amazing day out on the road with the @royalchundu staff visiting suppliers and the market. #zambia #zambezi #indigenousfood #baobabfruit #peanutbutter #hibiscus #mungongonut #muchingachinga #marula #relaischateaux #relaischteauxafrica @relaischateaux @ellermanhousehotel @beamalherbe
  • Mopane Worm shopping at the local market! Crispy and nutty!! Bea loves them!  #mopaneworms #zambia #zambianfood #nuttyworms #deliciousjourneys #royalchundu @relaischateaux #relaischateauxafrica @royalchundu
  • Great lunch today with these great guys and some of the best wines in the world! @vilafonte @reciprocalwines @mikeratcliffe #sancerre #chablis #burgundy @fynrestaurant @avenue_communications
  • The bustling old Tsukiji outer market, awesome pickled and fermented vegetables, fresh wasabi and yes that’s a ¥27,000 fruit basket! #amazing #tsukijifishmarket #japan2019 #wasabi

In his words, all he has to do now is keep innovating, keep coming up with new things, new dishes, new flavours, and always keep stretching the boundary.”

In his words, all he has to do now is keep innovating, keep coming up with new things, new dishes, new flavours, and always keep stretching the boundary.”

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