Chef

Grande Provente Executive Chef, Darren Roberts

Born and educated in Australia, Darren Roberts served part of his apprenticeship in Melbourne under the well-known Australian chef, Stephanie Alexander. Darren then went on to become a Pastry Chef at the world renowned L'Heiner Konditorei in Vienna, still considered by many to be the finest bakery and patisserie in the world.

Wishing to experience the culinary scene in the United Kingdom he then took up a position working for the preferred Royal caterers, Searcy Tansley & Co Ltd, founded in 1847. During his time in London, Darren was the Private Chef to one of the UK's wealthiest entrepreneurs, cooking in all his stately residences.

Having met and married his South African wife Amanda in London the couple decided to immigrate to South Africa, where for the next seven years, Darren ran and operated his own restaurants in Johannesburg. During this time Darren undertook a seven month contract as Personal Chef to Hollywood A-list actor, Val Kilmar.

In 1999 the Roberts returned to Australia, where Darren joined The Half Moon restaurant in Melbourne as Executive Sous Chef. This highly regarded restaurant provided great opportunity for Darren to draw together all he had learnt during his travels, within the context of exciting modern Australian cuisine.

In 2000 Darren was approached to take up the role of Executive Chef on Denis Island, Seychelles, a 5-star private lodge with just 25 villas - voted in the top 5 island resorts in the world. During his three years on Denis Island the resort achieved 60% self-sufficiently with food produce. Darren was responsible for all purchasing, staff training and motivation, in charge of the in-house bakery and consulted to the holding company on three other fine hotels within the group.

In 2003 Darren was appointed as Executive Chef, overseeing 70 chefs and 17 kitchens, at what is considered to be one of South Africa's premier golfing resorts, The Fancourt Hotel & Country Club Estate in George, a position he held until 2006. At the time it was South Africa's only member of The Great Golf Resorts of the World and Leading Hotels of the World and during this period it received numerous awards and recognition for its excellence as a resort and event venue. Darren compiled and planned the exquisite menu for the 2003 and 2004 "Fancourt Spring Ball", voted by Condé Nast as the 5thmost important social event in the world. Two of the resorts' restaurants were voted in the Top 10 list for 2004 and 2005.

In 2007 Darren established D.J. Roberts Group, which consisted of two restaurants in the George area and saw him consult for various hotels, restaurants and lodges worldwide, specifically the Denis Island Development Company in the Seychelles and a wine farm in the Western Cape.

2010 sees Darren take up the prestigious role as Executive Chef at The Restaurant, Grande Provence Estate, Franschhoek. This fine establishment has received many awards and accolades since opening in 2006 and has been named amongst the Top 10 Restaurants in South Africa twice already.

Darren Roberts has this to say, "I am truly passionate in my commitment to learning about new food cultures then blending the various techniques and ingredients in my own way, to create a unique and distinctive fusion. This pays homage to and often references the great culinary classics, while hopefully, taking diners on a wonderful and exciting culinary journey.

Contact Darren on chef@grandeprovence.co.za