Greenhouse at The Cellars-Hohenort welcomes new Head Chef, Farrel Hirsch (aged 31) to its kitchen as of November last year. Guests can look forward to Hirsch’s flair for innovation and fresh flavours, but with the same outstanding quality for which the award-winning restaurant is so highly celebrated.
Originally from South Africa, Hirsch gained fundamental work experience abroad, in the UK, where he cooked in some of Nottinghamshire’s most acclaimed kitchens such Tonic, World Service and Cast at The Nottingham Playhouse. On his return to South Africa, he worked at a number of top hotels and lodges including Cape Grace Hotel and Spa, The Oyster Box and the Singita group.
But it is Greenhouse where he worked as Sous Chef from 2014 to 2016 – that he credits for helping to shape his culinary development and the chef he is today.
“The way Chef Peter (Tempelhoff) can turn the ordinary into something sublime is astonishing”, says Hirsch. “In his kitchen, I learned that there are no boundaries between food and theatre”.
Emerging as a sought-after sous chef, Hirsch spent some time learning new tricks of the trade at Cape Town’s illustrious The Test Kitchen before being offered his first Head Chef role at Four Seasons Hotel The Westcliff’s fine dining restaurant in Johannesburg.
Hirsch’s most recent position saw him exploring the world of exotic fresh fish as Executive Chef at luxury private resort, North Island in Seychelles.
Now, returning to Greenhouse for a second time, he brings world-class experience to the table. “At Greenhouse it’s not just about coming in for dinner, it’s about the experience and how you feel during the meal and well after you leave the dinner table. We definitely want to keep up the theatrical experience and continue to challenge flavours. Not to taste, is not to know,” he says of his new role.
On the plate, guests will be served an extraordinary offering of flavours, using sustainable ingredients sourced from a traceable origin. “Knowing where your produce comes from and using fresh and sustainable food is hugely important”, comments Hirsch. “I love finding new foreign flavours and combinations that I’d never imagined would go well together. It’s finding the unknown that excites me and I can’t wait to share these discoveries with our guests.”
Hirsch’s official start date at Greenhouse was 14 November 2018. To avoid disappointment, customers should book their tables in advance to experience the sensational summer menu that awaits. The restaurant recently placed 6 in the top 10 at the highly anticipated annual Eat Out Mercedes-Benz Restaurant Awards. Led by Hirsch’s vision, Greenhouse will remain under the executive creative direction of Chef Peter Tempelhoff.
“I am extremely excited to have the opportunity to work alongside Farrel again in Greenhouse”, says Tempelhoff. “ Farrel’s energy and passion will ensure that my kitchen will be charged with positivity and creativity for this, and many seasons to come. I am confident that Farrel will build on the foundations in place and grow Greenhouse’s reputation as one of the leading restaurants in South Africa and the world. Exciting times ahead!”