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EWALD ERIC SCHULENBURG

Sous Chef Henry White’s Restaurant at Fancourt Hotel and Spa

Chef Ewald is originally from Bloemfontein but spent most of his life in Heidelberg and it was here that his passion with and for food began. After matriculating he spent a gap year working as a waiter in a small coffee shop near his home. He says of this time, that he was still trying to figure out his true calling. Chef comes from a family that loves entertaining and cooking family feasts so it wasn’t long until his home life of cooking for friends and family and his knowledge of restaurants collided and he realised that the kitchen was where his passion lay.

From then on it was off to Hermanus to study at Warwick’s Chef School and after graduation her was on his way to Simola Hotel , Arabella Hotel and Spa and culminating with him joining the Fancourt family. He has worked under many great chefs including Chef Viktor Malek, the man creditted with the new culinary innovation at Fancourt. Chef Ewald says of him, : He will always be a true friend and mentor”

Chef Ewald began his Fancourt journey as Chef de Partiein the Henry White’s kitchen and he was also part of the opening team working, under Chef Charles Hayward at the time. He moved around the various Fancourt kitchens until the opportunity for Sous Chef became available at Henry White’s Restaurant.

He clearly loves what he does as describes the cuisine and ethos of Henry White’s as follows: The cuisine is classic with a modern touch. Supporting our local suppliers in using the freshest products in our surroundings in the garden route is paramount.

 

 

 

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