Muse Restaurant

Executive Chef: Allan Bezuidenhout After Allan left school he did a very short stint studying Accounting, and very quickly realized that it was definitely not for him. He then decided to travel the UK and started working at the Angel Hotel as a barman. He did a couple of extra shifts as a sculler in the kitchen. Allan says: "I fell in love with the craziness, from there on out I wanted to be a chef." From sculler he became a commis chef.

After returning to South Africa he worked at some small properties and worked his way up to Head chef. While working, he studied part time at Capsicum Culinary Studio to get his diploma in food preparation.

Allan was also part of the opening team for the Boardwalk Hotel. He started as a Sous Chef and worked himself up to Executive Sous chef. Shortly thereafter him and Simone decided to open their own restaurant.

Allan believes that as a chef/restauranteur you have a responsibility towards nature and that you should leave a green foot print as far as possible.