Paulina’s was named in honour of the original owner of the property, Paulina de Villiers.
As a young girl, my journey into the culinary world started with the traditional Sunday lunches that were so popular in South African households. On holidays these feasts grew even bigger, we would plan meals long before the holidays started, which meant that every night the entirety of the family would spend hours prepping ingredients and making food.
A lot of time was spent in the kitchen during these holidays and it caused a subconscious connection between food and time with family. Meals like these brought the family together.
I started my professional training at Warwick’s Chef Training School in Hermanus and also at Prue Leith Culinary Institute.
I was able to gain valuable experience working for Creation Wines after my studies.
Since then I have enjoyed the rush of the kitchen, whether a fully packed restaurant, an event or a wedding being in the kitchen preparing meals feels like home. Even with the rush of the kitchen team, the heat of the ovens and fire, and the constant pressure of getting plates out, I can still add a bit of creativity to my dishes.
When asked what my favourite part of being a Chef is, it would have to be the opportunity to work with fresh produce and also finding a place in the dishes for some more unknown ingredients.
At the moment I am Head Chef at Paulina’s Restaurant at Rickety Bridge in the heart of Franschhoek.