HLM: When you’re creating dishes, how much do the estate’s wines lead the process? Does it start with the glass or the plate?
MT: It’s a conversation between the two. Sometimes a wine sparks an idea straight away, other times the dish comes first and evolves alongside the wine. The beauty of working on an estate like this lies in that collaboration. Food and wine grow together. We often say we’re driven by the grape, so having the chance to complement each wine with thoughtful dishes that highlight its character feels incredibly rewarding.
HLM: Clara’s Barn has earned serious recognition. How do you build on that momentum while bringing your own voice into the kitchens?
MT: With respect and patience. Honouring what made it special matters, while allowing the kitchen to grow organically. I’m here to add a new chapter that feels true to both me and the estate.
HLM: You’re stepping into a role previously held by heavyweight names. How do you stay confident and true to yourself in that space?
MT: By remembering I was chosen for a reason. Confidence comes from preparation, honesty and trusting your instincts. I stay focused on the work, the team and the guests – everything else fades into the background.
HLM: What’s one autumn dish at Geuwels that really captures who you are as a chef right now?
MT: A slow-braised dish using estate produce, paired with something bright and fresh from the garden. That feels very “me” right now. A current favourite is slow-braised Dexter beef shin with amasi and kapokbos dumplings.
HLM: Your career spans fine dining and large estates. What lessons from earlier chapters are most valuable in this new one?
MT: Adaptability and humility. Wherever you are, learning continues – from the land, your team and your guests. Consistency and kindness matter just as much as creativity.
HLM: Sustainability can feel like a buzzword. How do you keep it practical and delicious rather than preachy?
MT: By letting flavour lead. When something tastes incredible, persuasion becomes unnecessary. Sustainability enhances creativity and depth, and always feels more powerful when it comes through the food itself.
HLM: How do you reinterpret Cape food traditions without losing their soul?
MT: By understanding the why before adjusting the how. Traditions grow from climate, culture and necessity. I honour those foundations while gently evolving techniques or presentation, instead of starting from scratch.
HLM: Wine estates are often seen as special occasion destinations. How do you make the food feel welcoming and unpretentious?
MT: Through warmth and generosity. Food shines when it feels approachable. Familiar flavours, thoughtful service and an open-door energy help people relax and enjoy themselves fully.
HLM: Looking ahead to your first autumn at Vergenoegd Löw, what are you most excited to explore, experiment with or perfect?
MT: I’m excited to understand the land through each season and deepen our relationships with the garden, the farmers and the cellar. Autumn feels like the start of something steady and lasting, and I look forward to nurturing that slowly and with intention.
