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Chef Braam Beyers to lead the kitchen at the new Chefs Warehouse at Tintswalo Atlantic restaurant

Jami de Witt and Braam Beyers will be leaving Chefs Warehouse Beau Constantia to work as the general manager and head chef, respectively, at the new Chefs Warehouse at Tintswalo Atlantic restaurant on Chapman's Peak Drive.
Chefs Warehouse at Tintswalo Atlantic will open on Monday, 2 November 2020. The team will be headed by De Witt and Beyers, under the guidance of Liam Tomlin and Chef Patron Ivor Jones.

Jami de Witt, Braam Beyers, Ivor Jones, Liam Tomlin
Jami de Witt, Braam Beyers, Ivor Jones, Liam Tomlin

Says Liam Tomlin: “When I first walked into this incredible space, I knew that a Chefs Warehouse at Tintswalo Atlantic was a no brainer. This location is surely one of the best dining rooms in South Africa, if not the entire world. It is a dream come true to have a Chefs Warehouse not only close to but right on the ocean, to complete our package of restaurants in the Cape Winelands and the city. I’m very excited also by the opportunity for Jami and Braam to have their own space to work from, and to use this breathtaking location as inspiration to create a menu that will no doubt pay homage to the ocean.
Tintswalo Atlantic’s existing restaurant area and deck will receive a complete design revamp to incorporate the Chefs Warehouse signature and personality, ranging from furniture and d√©cor to tableware. The restaurant will be open for lunch and dinner reservations seven days a week and will continue Tomlin’s ‘fine-dining quality global tapas’ concept, serving produce-driven ‘Tapas for 2’. A cheese course and a selection of dessert may be ordered in addition to the eight seasonal small plates.

For Lisa Goosen, the owner and CEO of Tintswalo, it was a natural evolution to join forces with a like-minded team who will take the restaurant to the next level. “It is a match made in heaven. We share a great enthusiasm for creating a special, new restaurant that will offer diners, including our resident guests, an unsurpassed, contemporary and multi-sensory fine dining experience in one of the most spectacular locations in the world.”

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