TINTSWALO LODGES enters an exciting new culinary chapter with the appointment of Guy Clark as executive chef at Tintswalo Atlantic in Cape Town. Clark recently returned to his hometown, having honed his skills in India and Florida (USA) for the past four years. He takes over from Jeantelle van Staden, who remains with Tintswalo in her new role as food and beverage manager.
Clark will introduce an innovative new approach to the cuisine at Tintswalo Atlantic, and is aiming to cater not only for hotel guests, but to make it the go-to restaurant for Capetonians. “I would like to offer diners a new perspective on food and a unique taste experience, with dishes that are simple yet sophisticated, and beautifully presented,” he says.
Guy Clark
Growing up in Cape Town, Clark’s culinary career took a different path to that of many other chefs. Entirely self-taught, he had a passion for cooking from a young age, but only considered taking it up professionally at the age of 30, when he competed in the first season of MasterChef South Africa in 2012, finishing in the top 11. It gave him the motivation he needed to quit his day job at an auctioneer company and follow his dreams. After a stint as a chef at the Madame Zingara restaurant group in Cape Town, he decided to spread his wings and travel the globe, defining his style while learning from masters of the trade.
His travels first took him to India, where he spent a year redesigning and running the family kitchens of billionaire businessman Analjit Singh – now the owner of Leeu Collection in Franschhoek. He was subsequently appointed to launch European/African fusion restaurant Uzuri in New Delhi in July 2013. In 2014 he moved to Miami, Florida, first working as executive sous chef at high-end seafood restaurant Seaspice, and then as executive sous chef at the Artisan kosher bakery Zak The Baker. In 2015 he won episode 11 of Food Network’s popular Cutthroat Kitchen TV show (season eight) in Los Angeles. That same year also saw him take on the role of culinary consultant at the Marriott Biscayne Bay Hotel.
In 2016, Clark decided it was time to head back home to the Western Cape. Testing the water, he teamed up with fellow MasterChef contestant Samantha Nolan to set up 1693, a pop-up restaurant at Bellingham Homestead in Franschhoek. The success of the pop-up encouraged him to look for a long-term position, which would enable him to head up and grow a talented kitchen team. He subsequently joined Tintswalo Atlantic as executive chef in 2017.
Clark takes a simplified approach to cooking, focusing on flavour and substance: “I believe in celebrating ingredients in their purest form, using methods and techniques that enhance flavour, presentation and texture. Sourcing and utilising local, sustainable and organic is key to delivering an ethical and superior menu.”
Line fish and scallop wth burnt lemon and seaweed veloute
His new eight-course Ocean & Ash tasting menu for Tintswalo Atlantic will be based on different “themes”, whereby he cites local ingredients and foraging as important components of the process. Unusual plating and presentation styles also play an important part in the dining experience. Clark will initially present exceptional tasting menu once a week, for a maximum of 10 guests. The menu will be priced at R1 100 a person and reservations are essential. Read more about this experience here.
Tintswalo Atlantic was completely rebuilt in 2015, following the devastating veld fire earlier that year, and now boasts an even more spectacular dining room as a result – as well as a beautiful wooden deck with unlimited sea views. The lodge is one of only a handful of places in Cape Town where guests are able to engage all the senses as part of a unique culinary experience, dining close to the ocean, listening to the crashing waves below and breathing in the fresh sea air. It is also a wonderful place for a pre-dinner sundowner while watching the sun set. The open-plan kitchen inside allows diners to enjoy an interactive dining experience, watching Clark and his team up-close at work.
The restaurant at Tintswalo Atlantic is the perfect setting for a gourmet experience with a difference, and to celebrate a special occasion. It is open to both in-house hotel guests, as well as other diners by prior arrangement and subject to availability, with breakfast, lunch and dinner served daily.
This winter, guests can further take advantage of Tintswalo Atlantic’s special Winter Warmer package valid until August 31, 2017. The overnight offer includes accommodation, breakfast and a five-course dinner with a bottle of house wine, for R7 000 for two people sharing (two-night minimum stay over weekends).
To book, call Tintswalo Atlantic on +27 21 201 0025 or email reservations2@atlantic.tintswalo.com
PHOTO CREDIT: TOM CLARK