Chef Byron Rodrigues D’Araujo completed his culinary training at the prestigious City & Guilds International Institute for Hospitality Education in 2006. Since then, Byron has honed his skills at some of the best restaurants the Mother City has to offer. Byron started his career as a Commis Chef at Avontuur Restaurant in the V&A Waterfront. He then worked as a Sous Chef from deep inside the kitchen of the beautiful Parange Restaurant in Camps Bay, as well as the Opal Lounge in Kloof Street. It was at this luxurious fine dining Restaurant where he had the privilege of cooking for Mr Morgan Freeman. Chef Byron was then found plying his trade at the Best Western Cape Suites Hotel.
In 2014, Byron had the opportunity of heading up an impressive team within the Madame Zingara Group. In 2015 he became the Executive Chef at the prestigious Harbour Bridge 4 star Hotel as well as the Head Chef for the luxurious Dalliance Restaurant in the V&A Waterfront.
It was at this luxurious fine dining Restaurant where he had the privilege of cooking for Mr Morgan Freeman.
His favourite herb to cook with is thyme and basil because of the strong and delicious flavours that it adds to food. He enjoys braaing at home, as palate and creativity is plentiful and allows him to experiment more with both taste and texture. At home he recommends pairing a delightfully mouth fulfilling, full bodied wine, the Alto Cabernet Sauvignon with a 28-day dry aged T-bone steak to elevate the flavour of both the dish and the essence of the wine.
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