Dale Stevens

This young gun took over the reins at Faber in Paarl just nine months ago. Now, he’s putting his own stamp on the restaurant, with inspiration from the biodynamic farm that surrounds him. He talks ladybirds, chickweed, and the best bacon and eggs you’ll ever try.

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I grew up in Mossel Bay. We weren’t a cheffy family, but I loved Sunday lunch roast chicken. I was chicken crazy. I loved the roast potatoes and my grandma’s sweet beans. They were kidney beans that she cooked and mixed with raw onion, parsley, sugar, and vinegar – like a sweet pickled bean salad.

I didn’t know what I wanted to do after school. Before I knew it, I had to make a decision. I said, “I’ll be a chef”. I left Mossel Bay straight after high school and went to chef school at The Culinary Academy (TCA) – it’s now the Hurst Campus. Before my placement, my principal called me in. She thought I was some young troublemaker, and she gave me a little talk and asked me if I was serious about becoming a chef. And then she placed me with George Jardine at Jordan Restaurant.