A pioneering alliance has been established by Stellenbosch’s finest chefs with the aim of fostering next-level creativity and collaboration.

Spearheaded by Shaun Scrooby of VUUR Restaurant and Bertus Basson, a household name in South African foodie circles, the Onderstok food creative furthermore seeks to nurture talent and push the boundaries of culinary innovation.

The choice of the Onderstok name intentionally strengthened the association between food and Stellenbosch’s reputation for fine wine, said Basson.

The concept evolved over a year, from discussions between Basson and Stellenbosch Wine Routes Manager, Elmarie Rabe. The aim was to find ways through respective organisations to continue raising the bar on the Stellenbosch offering.

“Onderstok is Afrikaans for rootstock – the mostly subterranean part of a vine on to which grape varieties are grafted. As with food, a good result requires a good foundation and Onderstok will be our seedbed,” noted Basson.

He added that Onderstok would foster creativity, knowledge sharing, and excellence amongst culinary professionals and that no culinary collaboration on such a scale existed in Africa, reaffirming Stellenbosch’s position as a leader in this field.

The organisation was formally established at a recent meeting of 18 of Stellenbosch’s elite chefs.

“Stellenbosch bursts with creative chef talent,” said Scrooby, a world traveller who has now settled with his fire-cooking enterprise at Remhoogte Estate. “The region has some of the most innovative chefs, not only in the country but Africa as a whole. The richness of our local produce and the dynamism of our community position us perfectly to lead Africa’s culinary conversation.”

Furthermore, Onderstok provides an essential vehicle for mentoring and inspiring the next generation of talent, including chefs de partie (station chefs) and sous chefs. It is open to seasoned chefs but welcomes aspiring chefs too.

Plans include high-profile culinary conferences and workshops with international representation. Member meetings will take place every three months, each featuring presentations on new or interesting techniques, philosophies, and innovations.

“With Onderstok, we set the stage for Stellenbosch to be synonymous with not only exquisite wines but also unparalleled gastronomic excellence,” added Scrooby.