Head Chef of Shamwari Townhouse returns to his Roots

- 15 December 2008

Kevin Gouws returned to his birth place in the Eastern Cape as Head Chef to establish the best gastronomy offerings at the lavish dining facilities of Shamwari Townhouse – the latest luxurious boutique accommodation offered in the affluent suburb Summerstand of Port Elizabeth.

During his late teens, Kevin knew he was destined to be in the hospitality industry as he developed a great passion for food and cooking. After he matriculated he went onto study at Russell Road College based in Port Elizabeth whilst working part time as Sous Chef at a local restaurant, desperate to gain experience and some pocket money to expand his travels abroad. During this phase of his life, he learnt about wines at the Cape Wine College and was awarded Winner of the Inter College Cook Off held at Paarl College in the year 2000.

After his studies and graduation as Chef, he spent several years in London working within the Group Chez Gerard Restaurants based in London under the guidance and mentor, internationally acclaimed Chef Andrew Parkinson. At the Group Chez Gerard Restaurants, Kevin became an authority on modern British, Mediterranean and Italian cuisine and developed a great love for Seafood and French cuisine.

After his spell with the Group he applied his skills at another exclusive restaurant such as the Private Members Club at the Adam Street Restaurant in London. On his return to South Africa, Kevin joined the Relais Chateaux Group at The Plettenberg Hotel before he became a private chef to a host of influential people living in Plettenburg Bay.

Eager to return to the intensity of the hospitality environment, Kevin Gouws heard that the Mantis Group was going to open a luxurious boutique accommodation, Shamwari Townhouse – in his old hometown Port Elizabeth. He immediately applied for Head Chef position and has been instrumental in creating Shamwari Townhouse signature dishes, where he has devised a fresh and enticing approach by offering both traditional and contemporary dishes, as well as seafood specialties.

Creative South African cuisine is the best way to describe the cuisine served at Shamwari Townhouse. South African cuisine is a culmination of various continental influences. In South Africa, cuisine started with a Dutch (European) influences when Jan van Riebeeck set foot on our shores. Then the arrival of the French Huguenots brought in international flavours and a flamboyant style to South African cooking. All in all the Malay, the Germans, the Portuguese and British added their influences into our cuisine introducing various styles and flavours. Shamwari Townhouse offers a tribute to creative South African cuisine where freshness, seasonality and creativity are expressed in true wholesome dining.

Breakfasts offered at the Townhouse feature traditional foods such as Smoked Salmon Trout from Franschoek in an open croissant, Knysna Oysters, imported hams and cheeses and house specialties such as Eggs Benedict on Brioche. Breakfast will be served to staying guests as well as discerning local diners.

Luncheon offerings in the Jazz Room are designed to offer lighter culinary delights catering for a spectrum of palettes. The evening menu consists of a selection of eight starters, eight main items and four desserts and a wide variety of imported cheeses to finish off the experience. Menus will change from time to time to ensure a sense of seasonality, freshness and creativity.

Pre-diner canapés with champagne and sparking wines can be enjoyed in the Champagne Lounge

A completely different dining approach can be enjoyed in the Cellar due to its intimate surroundings and warm ambience. Provencal style cuisine is served in large earth ware dishes. Rich seafood broths (Bouillabaisse), steamed mussels (Moele Marinier) and guinea fowl cooked in red wine are some of the items on the menu.