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 would 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!