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Chef's Profile
Chef Lucas Carstens

Born in Pretoria, Chef Lucas Carstens grew up in Nelspruit, Mpumalanga province. From a very young age, he appreciated good food and the art of cooking. He enrolled at the Institute of Culinary Arts in Stellenbosch. After graduating from ICA, he has been slipping through the shadows of the culinary underbelly, cooking locally under the tutorage of some of South Africa’s famous chefs who include Chef Nic van Wyk, Reuben Riffel, and Michael Broughton among others.

He worked at some renowned restaurants which include Aubergine, Reubens in Franschoek, Terrior restaurant, Kleine Zalze and Simonsig to name but a few. Inspired by the teachings of South Africa’s famous chefs, Chef Lucas can be found regularly monitoring seasonal changes quite closely taking inventory of what is available and what is to come.

He draws his love for food from the use of fresh produce. He only uses the freshest and most seasonal products, strictly sourced for their quality and provenance. Since joining Makaron restaurant recently, his appreciation of classical French technique is welcomed by many patrons. He uses his creative culinary talents to create new and innovative recipes utilising unique fruits and vegetables from the hotel’s beautiful garden.
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26 Houtkapper Street


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