Savages

Chef Zebeth Gloss is a proud Port Elizabeth / GQ local whose love for food began at the age of three, baking rusks with her mom and covering the kitchen in flour. After finishing school at DF Malherbe in 2009, she pursued her passion more seriously, graduating from Capsicum Culinary Studio in 2014.

Since then, she has built over a decade of experience in the culinary world, honing her skills at well-known establishments such as Ginger the Restaurant before joining the Savages Fine Food team.

Starting as sous chef, Zebeth stepped into the role of Head Chef in August 2021. Known for her bold, spicy cooking style and a love for anything with crunch, her food draws inspiration from Asian, South American, and Italian flavours—brought together in a way that feels refined yet approachable, where flavour always comes first. Guests rave about her “bad-ass/knock-your-socks-off “Hollandaise sauce, silky scrambled eggs, and fearless use of chili. She has also brought her own signature flair to the Savages menu, creating favourites such as Turkish Eggs, Spicy Chorizo Benedict, the Vietnamese Chicken Burger, and a creamy Harissa Pasta. Chef Zebeth truly shines at the Food and Wine Pairings and inspires her team to produce memorable dishes for all the special events hosted at Savages.

Beyond the pass, Zebeth admits she has a weakness for all things crispy (especially chips) and would happily sell her soul for a great glass of red wine. Adventurous at heart, she’s always eager to try the quirkiest dish on the menu when traveling abroad.

Looking ahead, Chef Zebeth is passionate about nurturing the next generation of chefs in her kitchen, growing Savages Fine Food to new heights, and strengthening partnerships with local suppliers—ensuring that every plate served celebrates the best of what the region has to offer.