A Culinary Journey: From the Bushveld to Franschhoek’s Vineyards

Meet Cheslin Cornelissen

Long before his time in professional kitchens, Cheslin Cornelissen’s culinary education began at home in Paarl in the Cape Winelands.

“I love eating, that’s how it started. I would cook for my family when I was younger -nothing fancy, just home-cooked food, I used to cook Sunday dinners,” he says. “My grandmother used to bake a lot, and so did my aunts. I used to go help my grandmother when she was making lemon tarts and milk tarts and koeksisters – I learned a lot from her as well.”

Cheslin in the interactive kitchen at the recently opened Franschhoek House

Never Wanting to Miss Out

After being introduced to the world of cheffing by a friend of his father’s, Cheslin worked at Pearl Valley Golf Estate and Spa and despite the long hours and the pressure of a busy kitchen, he was eager to be involved in every aspect of the work.

“If there were big gala functions, I didn’t want to miss out because there was always something on the menu that I hadn’t seen before.”

The fast-paced environment and the spur-of-the-moment creative problem-solving were the perfect match for his A-type personality. “That adrenaline rush! Seeing how chefs came up with the dishes and how they could create something instantly if someone requested it. That excited me. That’s what drew me in.”

After studying part-time at the Capsicum Culinary School and getting his qualification, Cheslin’s desire to learn more led him to the Delaire Graff Restaurant in Stellenbosch, where he worked under Chef Christian Campbell for five years.

“He was a big inspiration for me,” Cheslin says. “He provided a creative environment where chefs could interpret his concepts. We had a lot of freedom.”

Looking to make inroads into the luxury hotel sector, he swapped the Cape Winelands for Cape Town and took up a position at the Mount Nelson Hotel, working under Chef Rudi Liebenberg.

Cheslin says, “’The Nellie’ was a baptism of fire. The hotel environment introduced me to a much larger operation with its massive room service, functions for 1000 people and high tea every day.”

Early Days at The Silo Hotel

The opportunity to join The Royal Portfolio emerged in 2017 with a position at The Silo Hotel as sous chef. Despite initially hoping for a more relaxed environment, he found himself in one of Cape Town’s most talked-about new establishments.

During his five years there, Cheslin says he had the chance to develop his management skills. “I learned more of being a manager and managing people around me,” he reflects. “When you work in such a diverse place, you get so many people and cultures, and you have to try and respect everyone and where they are coming from. I grew up a lot, not in terms of food but as a person as a whole.”

The pandemic was a difficult time for the hospitality industry, but Cheslin and his co-workers found ways to give to the community. He fondly remembers making huge pots of soup for those in need.

Like many people, Covid-19 resulted in making some life-changing decisions, and so in 2021 Cheslin embraced the opportunity to leave Cape Town and work for Waterside at Royal Malewane in the Greater Kruger, where he was Head Chef.

A Love Affair with the Bush

“Waterside was one of the highlights of my life,” he says. “One of the best experiences I ever had. It completely changed me.”

Spending time in nature and being part of the Royal Malewane community was a special time and a totally different experience. The intimate setting allowed for truly individualised dining experiences.

Cheslin says, “It’s so personalised, and because there’s no one else around, you can pay so much special attention to people and their diets and preferences,” he says. “We were also trying to introduce the guests to all our South African foods.”

“We changed the menu every day, we played around and we could be surprising and do the unexpected.”

The Return to Wine Country

Leaving the bush was leaving a part of his heart behind, but Cheslin couldn’t pass up the opportunity to return to the Winelands, this time as Executive Chef at La Residence in Franschhoek.

It was something of a homecoming, with family being just half an hour away as a bonus.

However, the prestigious location in the heart of food and wine country means he’s got to bring his A-game. Cheslin says, “Everyone’s eyes are on you. What you serve and how you serve it. There’s a little bit more pressure. You have to nail it 100% all the time.”

But with Cheslin’s varied career and experiences behind him, there’s no doubt he’s up to the challenge.

While acknowledging that people want to be wowed whether it’s a lavish breakfast, a casual lunch in The Persian Alley, a delicious Afternoon Tea or a romantic dinner in The Great Hall dining area, his food philosophy remains refreshingly uncomplicated.

He says, “For me, the thing about cooking is it’s all about a feeling. If it feels right, it’s going on the plate. It’s as fresh as possible. I want well-presented, delicious food.”

Looking ahead, Cheslin focuses on nurturing the talent around him. “I’m so happy and content at La Residence — just working and elevating the staff around me. Now, that’s my goal.”