Interview With Chantel Dartnall

I have not had the pleasure of dining at Restaurant Mosaic at The Orient Boutique Hotel, but my parents, my sister and my brother-in-law have, and from all accounts I am really missing out on something special. I am ‘facebook friends’ with Chantel Dartnall and last week Angeliqueca mentioned Chantel in her interview, and so I thought it would make a great follow on interview. I would like to thank Chantel for answering my questions.

Who has been the most influential person in your life?

My parents have always been very supportive of my career and restaurant and have always guided me in the right direction. They are not only my greatest support, inspiration and critics but they are the official tasters for my seasonal menus.

What started you on the path of cooking?

From a very young age I have loved spending time in the kitchen, experimenting and exploring new flavours. I could never see myself doing anything else

Which three ingredients could you not live without?

I love butter, cream, and wild strawberries – the wild strawberries are just very hard to come by so for everyday I would have to say mushrooms…

Which of your kitchen tools would you take with you anywhere and everywhere?

I love my stick blender and would find it hard to manage one service without it.

Do you have any pet peeves in the kitchen?

I dislike my staff chewing gum in the kitchen or restaurant

Which meal is your all time favourite?

I love breakfast time on my day off because it is always a leisurely feast – but the rest of the time I generally skip breakfast and lunch and dinner is always on the run.

Which restaurant could you visit over and over again?

I absolutely love Jean George Klein in Baerenthal ( France)

If you could only have one recipe book, which one would it be?

Quay – Peter Gilmore

If you could work alongside one chef for a day who would that be?

Chef Martín Berasategui in Spain

Which ingredient will you not eat or cook with?

I really dislike Sea Urchins

What is on top of your bucket list?

To visit the lost cave temples of Tibet

What is your food philosophy?

To present the art of nature on a plate – to explore and refine Botanical cuisine and create a multi sensory dining experience

It has been fantastic learning more about one of our great South African chefs!

Lavender and Lime Signature

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11 thoughts on “Interview With Chantel Dartnall

  1. Great interview Tandy. I was lucky enough to eat at Mosaic a couple of months back and the food was very impressive. The restaurant is in a gorgeous setting and we were lucky enough to eat in the private dining room which made it even more special. The couple I went with have eaten at The Fat Duck (jealous!) and they said they hadn’t had such innovative food since then. Chantel is certainly a talented, talented chef.

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    1. I am sure she will be pleased to read your comment! I shall try and make a plan to eat there when we are next in JNB 🙂

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  2. Lovely interview, Tandy 🙂
    *hugs*

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    1. thank you Hope 🙂

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  3. I love that you feature these foodie/chef interviews, they always have such brilliant insight on the food world. Wild strawberries…that would be so nice to have on hand all the time!

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    1. the wild strawberries are so easy to grow – but I never seem to get mine as the tortoises and birds get there first 🙂

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  4. Another great interview, Tandy. You’re really so good at this. 🙂

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    1. Thanks AD – I think this is the last one for a bit while I get some new candidates on my list!

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  5. Butter, cream and wild strawberries – my newest inspiration 😀
    Great interview!

    Cheers
    Choc Chip Uru

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    1. Thank you Uru 🙂

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