Byron du Bois – Executive Chef at Southern Sun The Cullinan

Born and raised in KwaZulu-Natal with roots in Zimbabwe, Byron du Bois discovered his passion for food and hospitality at an early age, inspired by his mother’s exceptional cooking. Spending hours in the kitchen with her ignited a lifelong love for the culinary arts that has guided his 18-year career. Having honed his skills in professional kitchens across hotels, lodges, and fine dining establishments, Byron has drawn inspiration from working with chefs of diverse backgrounds. His culinary journey took him to the Middle East, where his appreciation for global cuisine deepened as he immersed himself in different cultures through food.

Experience Chef Byron’s menus at Southern Sun The Cullinan

As Executive Chef at Southern Sun The Cullinan in Cape Town, Byron brings his expertise and creative flair to the hotel’s vibrant dining offerings. His culinary style focuses on bistro classics with innovative twists, often influenced by Asian flavours. Guests at Southern Sun The Cullinan can experience this unique taste sensation at the hotel’s two signature venues. The Peach Tree Restaurant serves an enticing breakfast buffet and interactive dinner featuring Cape Malay fusion dishes, while Stella Café & Bar delights with a tapas menu and a variety of local and international beverages. Whether dining in for a memorable Sunday buffet or hosting a private event, Byron ensures every meal is an unforgettable experience.

For bookings and further information, please visit our website at https://www.southernsun.com/the-cullinan or contact our reservation team on +27 21 415 4000.

Recipe from the kitchen of Chef Byron du Bois,
Executive Chef at Southern Sun The Cullinan

Creamy Butternut Gnocchi

INGREDIENTS:

500g Ready-made gnocchi

30ml Olive oil

5g Fresh thyme

½ Onion, chopped

2 Garlic cloves, minced

1 Cup butternut purée

½ Cup cream

50g Butter

Salt

Pepper

OPTIONAL INGREDIENTS:

Toasted pumpkin seeds

Danish feta

Roast butternut

METHOD:

1. Heat the oil in a large saucepan on medium heat, add onion and thyme, cook until translucent. Add the garlic and cook for further 4 minutes.
2. Transfer onions and garlic to blender along with the butternut purée and cream. Blend until smooth, return to saucepan and season with salt and pepper.
3. Bring a large pot of salted water to a boil. Cook gnocchi until they rise to the surface of the water. Use a slotted spoon to transfer the gnocchi to the greased tray and drizzle with a little olive oil to prevent them sticking together. Remember to reserve a cup of the cooking water.
4. Heat the oil and butter in a large skillet and gently brown the gnocchi on either side. Remove from skillet and add to a saucepan with butternut purée mix. Add a bit of cooking water from the gnocchi to thin if necessary.
5. Serve in a wide brimmed bowl topped with toasted pinenuts and crumbled Danish feta.

Cape Winter Vegetable Soup

INGREDIENTS:

30ml Olive oil

1 Medium onion, diced

2 Medium carrots, diced

2 Celery ribs, chopped

1 Cup green beans, chopped

1 Small cauliflower head, chopped

1 Small broccoli head, chopped

3 Cloves garlic, grated

1 ½ Cups drained and rinsed kidney beans

1 Can tomato purée

4 Cups vegetable broth

2 Tablespoons tomato paste

5 Sprigs fresh thyme

½ Cup fresh parsley, chopped

1 Teaspoon dried oregano

2 Bay leaves

Salt

Pepper

OPTIONAL INGREDIENTS:

Sundried tomato

Broccoli florets for garnish

Shaved marrow for garnish

METHOD:

1. Heat the oil in a large pot over a medium heat, add the onion, carrots, celery, green beans, cauliflower and broccoli and cook for 10 minutes stirring occasionally, until the vegetables begin to soften.
2. Add the garlic and tomato paste. Cook for a further 2 minutes. Add the kidney beans, tomato purée, vegetable broth, bay leaves, oregano and thyme. Cover with a lid and simmer for 20 minutes.
3. Season to taste with salt and cracked black pepper, serve with chopped parsley, and shaved parmesan.

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