Chef Sylvester, who hails from Durban, has dedicated his life to the love of food and tallied up a perfect résumé, having completed his studies at the Culinary Academy at Backsberg Wine Estate before working at several of South Africa’s leading restaurants. He not only brings top-notch culinary experience to Maximillien Restaurant.
With a burning passion for cooking which was ignited as a child, Chef Sylvester always knew a great dish when he saw it. A designer of flavours and composer of tastes, he has been in the kitchen since the age of nine, mastering the craft of creating delicacies to relish with his father – respected internationally renowned chef, Luke Nair the Head Chef at the Oyster Box. Learning from the best, Chef Sylvester places his own touch on the dishes, including nasturtium garnishes, jasmine flavoured pearls and rice coloured with squid ink to give a different spin on a side dish. The new menu will embrace many of Chef Sylvester’s memorable ‘signature dishes’ just to mention a few: Cajuin Confit Quail, Panfried buttermilk squid tentacles.