Introducing the first game changer of Trends on Plate, Chef Warren Frantz. He’s passionate about working with those on the floor, teaching, coaching and training. His innovative style in the kitchen earned him a spot on our ‘Who’sDoing it Well’ feature.
Chef Warren is Executive Chef at the Cargo Hold and uShaka Marine World. What inspires him? Food – its origins, its history and how to bring out its true flavour.
His beef fillet recipe has it all, from the cut, to the gravy and complementary sides. “The idea of creating good food motivates me. Cooking and creating new dishes makes me tick. The inspiration comes from within! It comes from all around you.”
His style is contemporary, but classic with African and Indonesian influences. He’s worked really hard to create a large and varied menu for the Cargo Hold, catering not only for seafood lovers, but also for those who are more partial to chicken or red meat. Chef Warren uses the freshest ingredients available sourced from local small producers and responsible retailers.
His own personal food heroes are passionate chefs Heston Blumenthal, Marco Pierre White and Michel Roux Jr.
He lives by the motto “Keep it simple.”