Chef's Profile
New La Petite Ferme Executive Chef Sidwell Yarrow

Executive Chef Sidwell Yarrow was born in Stellenbosch and grew up in the surrounding areas of Somerset West. Sidwell has a very extensive background of international experience. He achieved many accolades in his career and it started off on a real high whilst working under Craig Cormack at Spier Wine Estate back in 2003. It is there where an opportunity arose for him to work/travel the world. This opportunity opened up many doors and Chef Sidwell has called countries such as the USA, UK and Dubai his home for periods of time. It’s in the USA whilst working under chefs Tony Larsen and Todd Feit at the Club at Admirals Cove in Jupiter, Florida where Sidwell’s mind set towards the culinary industry got a major boost and he pushed himself daily to make a success of his career.

In 2010 whilst working at the Madinat Jumeirah Resort in Dubai Chef Sidwell was named runner up for the Chef of the Year competition hosted by the Emirates Culinary Guild and achieved both Silver and Bronze in respective categories in a very competitive market with some of the world’s best chefs. A major part of his career was working at sea and for 8 years Sidwell worked his way up the ranks aboard ultra-luxury cruise ships, yachts and ocean liners such as the mighty Queen Elizabeth 2 & Queen Mary 2. And with his recent 3 years at Silversea Cruises as Executive Chef overseeing the entire culinary operation over 6 restaurants in its classic fleet. Sidwell explains that “starting from the bottom pushing yourself to the limit will open doors for you” and this certainly did. At the tender age of 32 Corporate Chef Richard Weichbold appointed Sidwell as Executive Chef for Silversea Cruises. “The cruise industry is a hard working environment that pushes you to the limit every day but picking the fruits of it every day was something I did to make a success of my career and working on-board ships teaches you a lot of discipline. If you can overcome the daily challenges you face as a chef you can survive any operation. Being exposed to all elements of different cuisines and cultures elevated my expertise after traveling around the world 3 times from Asia, Europe, South America to as far as Greenland and Iceland. It has shown me that food is a culture on its own and as a chef I tend to elevate this into my every-day culture and make every dish exciting” Sidwell explains.

Some of his career highlights was when he had the opportunity to work along-side some of the industry’s best such as Michelin star chefs Heston Blumenthal, Nino Di Costanzo, Neil Perry and Michael Caine. Chef Sidwell has cooked for many celebrities, presidents, royalties and industry icons such as Bon Jovi, Metallica, Kathrine Jenkins, Celine Dion, Andrea Bocelli to name a few and with his modern touch to his food Chef Sidwell is taking the Culinary delights of La Petite Ferme to another level. “When dining at La Petite Ferme I want to create an experience that will elevate the expectations of the average diner. It has to be something that will keep you coming back for more & more and with the seasonal menu changes my team and I want to live up to those levels of expectations and be the avant-garde in what we will produce at La Petite Ferme.”
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Contact Us
Franschhoek Pass Road
(Lambrechts Road)


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Food Served
ContemporaryCape ProvencaleCountrySouth AfricanVegetarian
Average Price$$$
Payment accepted
Trading Hours
Monday - Sunday:
Summer November till March
Lunch: 12:00 - 15:30
Dinner: 19:00 - 21:30
Winter April till October
Lunch: 12:00 - 15:30
Dinner: 18:30 - 21:00
Child Friendly
Smoking Section
Secure Parking
Outside Seating
Load Shedding
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