Meet Chef Cameron Hay

Cameron Hay

     Graduated from Prue Leith College with a Diploma in Culinary Arts 2005, Pretoria South Africa.

French trained Chef with 13 years of experience, worked as a Sous chef in one of Johannesburg’s top fine dining restaurants. Achieved Executive Chef status by the age of 33. Culinary style is modern French, utilizing classic cooking methods with an emphasis on creativity and exploration

  I am excited to see his new original classes.

Crusted tuna on courgetti ribbons, tuna sashimi, fennel and lemon syrup and bloody Mary spheres. 

  Seared scallops served with butternut pure’ air dried prosunto and a chive hazelnut vinaigrette.

Lamb loin served with potato dauphinoise, blueberry jus, mint lamb phyllo and a spiced cauliflower pure’.


Grilled red snapper served on wild mushrooms, pancetta and bok choi with herbed new potato and sauce normande.

  Pistachio crusted eland fillet served with honey roast parsnip pure’ and a venison red wine jus

Berry consommé’ with strawberry jam doughnuts and lemon sorbet.

Fig and gorgonzola tartlet served with rocket ice cream and mint syrup

Classic Italian Dinners 
Cooking Class

Fri, June 10, 6:00pm – 9:30pm
Cooking Basics Pastries/Desserts
Sat, June 11, 2pm – 4pm
Sauce Class
Tue, June 14, 6:00pm – 8:30pm
Sous Vide rib eye steak, 
Salmon and much more

Fri, June 17, 6:00pm – 8:30pm
Kids steak and Potato
Cooking Class

Tue, June 21, 2:00pm – 3:30pm
Chef Cameron French Macaron
Cooking Class

Thu, June 23, 3:00pm – 3:30pm