Wesli Jacobs is a name foodies in Cape Town are probably familiar with, but now we get the opportunity to find out what’s cooking at The Table Bay hotel.
Wesli joined The Table Bay in 2019, after two years working as Executive Chef in the Cape Winelands, and several years in hotels and convention centres in Durban, where he was born.
“I wanted to work in a five-star environment, and what could be better than Cape Town’s Best address”, the 31-year-old chef said.
Wesli’s focus is on fresh, sustainable and locally sourced food. “This means our menus change daily, we keep it local wherever possible, and many of our vegetables, edible flowers and micro-herbs are grown within a five-kilometre radius of the hotel.”
Wesli describes his style of cooking as “simplistic and contemporary,” but says he also looks for ways of adding new twists to old favourites.
While his early days in the kitchen included much Italian and Indian cuisine, today he has a passion for anything Japanese.
It’s probably not surprising that Wesli’s favourite piece of kitchen equipment is his tweezers, although he is often stuck in his office and doesn’t get to use them frequently enough. “I love plating and the creative process around plating meals. Thought provoking food is where I’m at,” he says.
When it comes to keeping up with food trends, Wesli samples the food of his peers at other restaurants and hotels. “Veganism and vegan food are very popular at the moment, and we offer a variety of these options.”
Covid-19 has seen stringent new health and safety requirements introduced, changing a lot of what goes on in the kitchen. But their doors are open, and we can’t wait to head back to Cape Town to be culinary tourists at the Table Bay Hotel.