Celebrated South African Chef, Bertus Basson, has a food philosophy rooted in traditional South African food culture with a modern outlook.
As a chef extraordinaire, Bertus advocates believing in what you do, as well as having faith and confidence in your produce. His commitment to great food made with fresh, local ingredients, and an acute attention to detail is the key to the culinary success for which he is highly regarded.
His love for local produce is compelling and inspiring to say the least.
Bertus is famed for the remarkable success of Overture, which he established as chef and owner in 2007.
The picturesque wine lands restaurant has been awarded prestigious accolades from the Eat Out guide and Rossouw’s Restaurant guide . With his indefatigable entrepreneurial personality Bertus has expanded his food empire which now includes Spek & Bone, De Vrije Burger and Eike in Stellenbosch.
His emergence into media and television as a host and judge on The Ultimate Braai Master, Brood and Botter and Goed, Beter, Bertus has made him a popular television personality and recognisable throughout South Africa.