The Course - Sandton
The Chef and new part owner, Wandile Mabaso, was trained in various Michelin starred French restaurants in France and New York. In Paris, he worked at Le Meurice under Alain Ducasse for over a year. He was trained in classical French cuisine in New York City, where he worked and lived for 5 years. In New York, he trained at 3 and 2 star restaurants such as Le Bernadin and Daniel. He was mentored by great chef Olivier Reginensi. He was executive sous-chef for the French restaurant group Maison Kayser in New York City. After his time in the USA, he moved to Paris under the Alain Ducasse group. During his stay in France, the chef visited cheese farms in Normandy, champagne caves in Epernay, vineyards in Burgundy, Ducasse chocolate factory and even trained at the Hotel Plaza Athenee in Paris. All of this to learn more about French Gastronomy.
The food he cooks ressembles that of a 3 star restaurant in France. His plating is very expressive and artistic since he is an artist by nature. He has been introducing French gastronomy to South Africans in a way that no South African chef has done. To many young cooks and students in South Africa, he is regarded as an inspiration.
Corner of Rivonia Road and West Street
+27 (0)10 442 5967