has become a big part of our industry.” And, as African cuisine continues to gain the recognition it deserves, Coco is doubling down:“ African gastronomies are taking up more and more space on the restaurant scene.”
His own concept will evolve, but his dedication remains firm:“ I am adding other regions of the world while keeping a focus on AFRICA!”
Chef Carla Schulze
Head Development Chef at Luke Dale Roberts’ s SALON Carla Schulze says the biggest shift in 2025 wasn’ t happening on the plate – it was happening behind the scenes.“ More kitchens are putting real effort into work-life balance, mental health, and fair treatment,” she says. And it’ s paying off: happier teams, healthier work culture, and better food.
Cape Town itself is buzzing.“ There’ s a real energy and creativity in the industry right now,” she says, with new restaurants opening at a dizzying pace.
Diners, meanwhile, are becoming more thoughtful.“ They’ re looking for experiences that feel genuine and personal,” Schulze explains. They care about stories, seasonality, and connection. They want to meet the people behind the food – not just admire the cooking technique.
Her biggest hurdle last year? Staffing.“ The fact that so many skilled chefs are moving overseas has made retention difficult.” But she believes South Africa’ s culinary scene is one of the world’ s great playgrounds for young chefs, and hopes more of them will stay and shape its future.
Looking ahead, Schulze expects this year to be a year of creativity and quick evolution.“ Menus and concepts will evolve faster,” she says, and diners will gravitate towards food that feels honest and full of personality.
She draws enormous inspiration from seasonal produce.“ Often a single ingredient can spark an idea for a whole dish,” she says – a reminder that menu innovation doesn’ t need to start with complexity.
Her plan, moving forward, is simple but powerful: to build a kitchen where people want to be.“ I really want to keep building a kitchen that feels creative, supportive, and consistent,” she says.
And conceptually?“ Seasonality and simplicity” – letting technique and great ingredients do the talking.
Chef Ebie du Toit
Head Chef at The Pot Luck Club Johannesburg Ebie du Toit has watched diners drift away from formal dining, and 2025 cemented that.“ Diners still want bold and exciting flavours, but they’ re looking for a more relaxed and accessible experience,” he says. Food that thrills … without the intimidation.
That doesn’ t mean expectations have dropped. Quite the opposite.“ Diners are demanding more for their money,” he explains. They want to be wowed, especially when celebrating:“ They want to feel special; it has to count!”
The toughest part of last year? Costs.“ The cost of ingredients … has skyrocketed,” he says. Balancing value, flavour, and creativity requires constant improvisation, and serious work with local suppliers. Waste reduction has become a non-negotiable.
As for this year, Du Toit sees diners craving novelty in a big way.“ People are sick of the same old thing,” he says. Global flavours, reimagined classics, and impeccably executed simple dishes( think tacos, bagels, shawarmas, New York slices) will continue making waves.
He’ s energised by global trends around functionality and fermentation.“ Overseas chefs are using adaptogens and ferments for balance and wellbeing.” And Pot Luck is already ahead of the curve, with pickles, infused oils, kimchi, and fermented tofu all being created in-house. His favourite touch? A“ smoky braai vinaigrette” that taps straight into nostalgia.
In 2026, he plans to keep the experience front and centre.“ We plan to keep offering a unique and exciting dining experience,” – one rooted in sustainability, creativity, and making guests feel something real when they leave.
2026 / TRADE & TASTE 11