Name: Chef Marnus Scholly
Establishment: Clico Boutique Hotel
Q. How would you describe your style of cooking? What inspires you?
A: Classic, proudly South African food.
Q: Describe a typical day in your restaurant?
A: Restaurant: we are striving for a relaxed atmosphere, where one can enjoy your company. Have a good glass of wine, and be able to enjoy delectable food.
Q: What have been your proudest moments as a chef?
A: I would like to stay humble and consider my career as a journey. Currently working at Clico Boutique Hotel is a dream come true. 36 seater restaurant, beautiful design, great team and to be part of the Chaine des Rotisseurs is a great honour.
Q: What has been your biggest learning curve?
A: Cooking for people. It teaches you humility. The client is not always correct, but it is worth listing to each critic and comment.
Q. What are your favourite ingredients? And, 1 ingredient that we will never find in your kitchen?
A: I love to cook with herbs, mire poix and good ingredients. I am not keen on pepper.
Q. What is your favourite dish that you enjoy cooking?
A: Good roast, and a braai.
Q: Six people (dead or alive) who you would like to cook for?
A: Marcus Wareing, Thomas Keller, Raymond Blanc, Tom Kerridge, Rene Redzepi and Harold McGee.
Q. What trends / challenges are restaurants facing in 2017?
A: The knowledge about food has exploded recently. The amount of pretty food is in abundance. Balancing that with good tasting food is the challenge.
Q. Name a dish you’ve ruined, and how you saved it?
A: I have ruined so many dishes before. Best advice, scrap it and start again. It is either correct, or not.
Q. The #1 thing that annoys you in restaurants?
A: Overcomplicated food, menus that takes years to read. Just make it short, sweet, and deliver.
Q. Any final thoughts you’d like to share?
A: Support local shops. Fruit and veg places, butcheries.