Chef's profile

Rozanne Scholtz graduated from the Institute of Culinary Arts at Stellenbosch, after working at top establishments such as 96 Winery Road, Figaro's at Spier Wine Estate and La Couronne hotel in Franschoek.

After Graduation she returned to the Eastern Cape to work at Riverbend Lodge, one of only 3 five star lodges in the area, where she became sous and pastry chef and acted as the private chef at the exclusive safari villa also on the property.

Returning to Cape Town in 2006, she started as sous chef at Caveau at the Mill in Newlands, and after 6 months was promoted to head chef of their very busy Bree street branch. Whilst working at Caveau she won an American Express Platinum Award, and appeared on radio.

Starting at the Leinster in early December, she has already changed the menu, and the expectations of her patrons, promising many exciting meals to come. This vivacious young chef's aim is to make Leinster Hall Restaurant one of Cape Town's top dining destinations. With an interesting flair for seasonal ingredients and a very avant garde style of plating that leans towards classic French cooking, she explains earnestly that good food comes from good ingredients, prepared simply.