Meet the personalities that are always busy behind the scenes to create an exceptional dining experience in a laid-back atmosphere. Column
Our Executive Chef has been stirring the pot with us for years and, like most of the staff at Reuben’s, has worked his way up the ladder in the trade, starting out as a sculler. Although he strives to achieve a balance in flavours in his cooking, he maintains that his favourite restaurant meal is simply a rare steak.
Fueled by a sweet tooth, Reuben’s commis-turned-pastry-chef has an inexhaustible love for her craft. She lists one of her favourite work-related stories as a day when Reuben instructed that: “You will work and work until you crawl on the floor and then I will give you something to do on the floor.”
Our cold section chef, is a long serving member of the Reuben’s family. Passionate about food, her tastes are eclectic and she lists her favourite food memory as the day she made a soufflé for the first time.
Starting out as a runner at another top Franschhoek restaurant and working her way to assistant manager in all of two weeks, Carmen is a go getter of the highest calibre. She thrives on the rush of a busy restaurant and knowing that her guests are left entirely satisfied.
Raymond is one of the newest additions to our team and is one to enjoy the simpler pleasures in life. As our Restaurant Manager and Wine Ambassador, he likes nothing more than to see happy patrons under his watch and he is drawn to the social nature of the job.
