ESTATE EXECUTIVE CHEF
South African born Christiaan Campbell comes with a solid track record, having worked at home and abroad in some heavyweight kitchens. Christiaan refers to his food as ‘sunshine cuisine’, and by this he means food that harnesses the vitality and warmth of the sun, giving life to those who eat it while providing maximum flavour and nourishment. At Delaire Graff Estate the focus remains firmly on producing food that reflects the very best of local, ethically sourced ingredients, some of which are picked daily from the estate’s own biodynamic greenhouse and vegetable gardens. Christiaan is committed ethical farming and supporting free-range, pasture-reared livestock.