Inspired by his mother and Marco Pierre White, Charlie Trotter and Thomas Keller.

Rudi Liebenberg has moved from Johannesburg to take one of the most sought-after positions for chefs. He has now been executive chef at Mount Nelson Hotel in Cape Town for a little over a month, but there is already a renewed sense of excitement rippling through the 110-year-old hotel’s kitchens and corridors.

“I like to cook honest food that retains the integrity of its ingredients as opposed to ingredients that are ‘in disguise’” he explains. “It’s important to respect the preparation process and to get as much out of each ingredient as possible, rather than wasting food by using it for embellishment or as an accessory”.

His personal vision for the hotel’s food and beverage outlets is simple: “I want to create a clear and unique culinary identity for the hotel which is informed and inspired by modern tastes but has its roots planted firmly in the hotel’s rich heritage”.

Liebenberg’s no-nonsense approach to cooking and kitchen etiquette is refreshing. He’s slow to lose his cool and down-to-earth despite his numerous accolades and awards. In 2008 alone he represented South Africa in the Culinary Olympics; won an award for Consistent Artistry in the Dine Chefs Choice Awards; was a nominee in the Eat Out Top 20 Chefs Awards, and he was awarded an Eat Out People’s Choice Top Ten Award for Hotel Dining.

Despite undergoing formal training at Wits University, it was Liebenberg’s mother who instilled in him a passion for food and taught him the basics. He is inspired by international chefs Marco Pierre White, Thomas Keller and Charlie Trotter, and his all-time favourite ingredient is the humble tomato.

Visitors to Mount Nelson Hotel over the next few months can look forward to a fresh line-up of dishes which take inspiration from the hotel’s past.

The Afternoon Tea buffet promises to offer all the delicacies it is famous for and new classic sweet and savoury items with a modern twist, while the Oasis Restaurant will have a stronger Mediterranean flavour and an emphasis on best-loved comfort cooking. The menu at fine-dining Cape Colony Restaurant will reflect the flavours of the past reinvented with a strong emphasis on seasonal local ingredients, elegance and affordability.

When Rudi Liebenberg isn’t in the hotel kitchen you’re likely to find him at home with his wife and two children making fresh spinach and ricotta ravioli with Napoletana sauce.



FAST FACTS

Ten things you didn’t know about Rudi Liebenberg…

Best Cape Town restaurant? (apart from the Mount Nelson) Bread and Wine or Jardine.

Best thing to do on a Sunday? Lunch with my wife and kids.

Favourite city in the world? Amsterdam.

Top five kitchen essentials? A Thermomix; sharp knife; saffron; tomatoes; olive oil.

If you weren’t a chef what would you be? An artist.

Best thing about living in Cape Town? The wine estates.

Most precious possession? A Culinary Olympic medal.

What would you cook with R50? Spaghetti with garlic, chilli and Parmesan.

And with R5 000? A huge paella.

And with R5-million? A tasting menu featuring single malt Scotch whisky, Beluga caviar with warm mashed potatoes and sour cream, Kobe Beef, Iberico ham, roast lamb with porcini mushroom tortellini and Kopi Luwak coffee.