Chef Lucas Carstens delights our guests with unforgettably delicious dishes inspired by fresh ingredients and nature.
In this blog, you will learn more about his background, achievements and unique approach to creating exceptional culinary experiences at Cavalli Restaurant.
Chef Lucas Carstens was born in Pretoria on the 22nd of February 1983.
He received his chef training at the Training Institute of Culinary Arts (ICA) before beginning a successful career journey that eventually led him to his current position at Cavalli.
Chef Lucas’s career started with him as a trainee chef at Aubergine Restaurant, followed by his stint as chef de partie at Reuben’s Franschhoek. After this, Chef Lucas became chef de partie at Terroir; sous chef at Reuben’s at One&Only Cape Town before he was appointed executive chef at Simonsig Wine Estate.
Following his time at Simonsig’s Cuvée restaurant, Chef Lucas was appointed executive chef at Majeka House, eventually joining Cavalli as Head Chef in 2021.
“Ingredients inspire me most.” – Chef Lucas Carstens.
Chef Lucas is a strong supporter of small farmers and producers. He focuses on utilising seasonal produce from Cavalli Estate’s garden and surrounding small farms and our suppliers, who all follow ethical farming practices that focus on sustainability.
He creates spectacular dishes using modern techniques and a layered presentation style where leaves and vegetables often take the spotlight on the plate rather than the protein.
Strongly inspired by the sea and nature, Chef Lucas deeply enjoys foraging for local wild foods, which he incorporates in his delectable dishes.
Chef Lucas’s exceptional pairings and menus await you at our restaurant. Book your reservation today!