Chef's Profile
Cavalli Estate Appoint Revered Executive Chef Michael Deg

Michael Deg attended Christina Martin School of Food & Wine, graduating at the end of 2004. Michael moved to Dublin and worked at 5 star Dylan Boutique Hotel under the mentorship of Padraig Hayden, working his way up from commis chef, to chef de partie then to sous chef at age 25.

After four years of working at the hotel, Padraig opened his own restaurant the Camden Kitchen, taking Michael along as sous chef and opening in 2009 with a very small team of three chefs cooking everything from scratch. The Camden Kitchen is known as one of the best casual restaurants in Dublin and has been in the Michelin Guide since 2010.

In December 2013 Michael moved to Stellenbosch with his wife and started at Delaire Graff, a Relais & Chateaux property.Michael worked under head chef Christiaan Campbell, as sous chef. At that time Delaire Graff restaurant was included in the Eat out top 20 list for 2014.

In October 2014 Christiaan moved to Boschendal Estate and Michael was appointed Head Chef. Many talented chefs worked under Michael at Delaire Graff who have gone on to be head chefs themselves including, Keven Grobler, head chef of the Michelin star restaurant Jan in Nice, France. Guy Bennet, head chef of Grande Provence, Germaine Esau, head chef of Myoga restaurant. Andre Steyn, head pastry chef of La Colombe.

In Late 2017 it was time for a move and Michael felt very privileged to be named head chef of The Restaurant at Cavalli estate, his greatest achievement to date in Michael’s own words.
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Contact Us
Cavalli Wine & Stud Farm
R44, Strand Road
Somerset West


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Food Served
ContemporaryFine DiningGlobal/InternationalSeafood
Average Price$$$
Payment accepted
Trading Hours
Wednesday - Sunday: 12:00 - 14:30
Wednesday - Saturday: 18:00 - 21:00

Please note the Estate is closed on Monday - Tuesday
Outside Catering
Secure Parking
Outside Seating
Load Shedding
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