Chef Rui ...
At the young age of 16, Rui Van Coller was thrown into the deep end whilst working as a Waiter in Hermanus.
During the peak of Lunch Service the Sous Chef was severely burnt on the grill & unable to continue with service.
Rui, being a All Round Team Player, jumped behind the Hot Section to help the Head Chef & remained in the kitchen throughout the rest of service that day.
The following morning, Rui started his first shift in the kitchen ...
Never looking back nor questioning the opportunity given to him, he joined the Green Vine Team in August 2017, and we could not be happier to have him cooking up a taste explosion in our kitchen.
Repeat guests have referred to him as our South African "Gordon Ramsay" ... yes ... he can bit just a little bit louder than most however all that energy gets mixed into the dishes and flavours he has conceptualized and added to our new menu.
Rui is creative, not only with his plating style, but his flavours & textures that are combined in a single dish.
Getting to Know the Chef
Birthday: 10 September 1986
3 Must Have Ingredients: Garlic, Thyme & Leek
Celebrity Chef Interest: Marco Pierre White
Top 3 Travel Cities: France, Italy, Morocco
Life Mantra: "The Best Food is made in the Moment"
Father to a 10year old Daughter, Mia ... & a 8 month old Pitbull, called Yoda
Top 5 Important Qualities to have:
LOVE FOR FOOD = GOOD WORK ETHIC
TIME FOR LAUGHTER