We are delighted to welcome Chef Damien George to the Klein Alto family as our new Head Chef.

With more than 25 years of culinary experience spanning South Africa, the UK, France and beyond, Chef Damien brings a wealth of expertise, creativity and passion to our kitchen. His approach to food is simple yet refined, celebrating seasonal ingredients and thoughtfully crafted dishes that pair beautifully with our award-winning wines.

His arrival also marks the introduction of our new winter menu, a collection of comforting yet elegant dishes that reflect his philosophy flavour-driven cooking and warm hospitality.

"I am passionate about creating memorable dining experiences that combine exceptional flavours with genuine hospitality, and I'm excited to be part of the Klein Alto team."

A Journey Around the World

Originally from South Africa, Chef Damien's career has taken him across an impressive range of hospitality environments, from luxury hotels and ski lodges to super yachts, Premier League football clubs and award-winning restaurants.

Most recently, he served as General Manager and Executive Chef of an exclusive private island resort in the Maldives, where he oversaw every aspect of the food and beverage operation while curating bespoke dining experiences for guests from around the world.

Reflecting on this chapter of his career, Damien describes it as one of his most defining experiences.

"Building and maintaining an operation of exceptional standards in such a remote location demanded resilience, adaptability and determination. It challenged me professionally and personally, and continues to shape how I lead my team and approach hospitality today."

A Passion for Food

For Chef Damien, becoming a chef was a natural choice. Having always enjoyed creating with his hands and bringing joy to others, the kitchen became the perfect place to combine creativity with continual learning and challenge.

"Seeing guests enjoy a meal that I've prepared is still one of the most rewarding parts of my job."

His cooking philosophy is centered on simplicity. Rather than overcomplicating a dish, Damien believes great food should be honest, balanced and memorable. His menus celebrate the changing seasons and the abundance of outstanding local produce available in the Cape.

While he doesn't have a signature dish, one menu favourite stands out above the rest. The Chalmar Beef Sirloin is one of his personal highlights – a beautiful celebration of premium local produce that pairs effortlessly with the Alto Cabernet Sauvignon.

And if there's one ingredient Chef Damien could never be without? Butter! Simple, versatile and full of flavour, he believes it has the remarkable ability to elevate both savoury and sweet dishes alike.

The Art of Food and Wine Pairing

At Klein Alto, food and wine go hand in hand, and pairing them comes naturally to Chef Damien.

For him, balance is everything. The wine should complement the dish rather than overpower it, with the weight and intensity of each working in harmony.

His favourite Alto wine is the Flagship Estate Blend, admired for its elegance, structure and remarkable versatility across many of the dishes served at Klein Alto.

Inspiration in Every Season

Chef Damien draws inspiration from his travels and the many cultures he has experienced throughout his career. He believes that exceptional food is rooted in tradition while leaving room for creativity and innovation.

Closer to home, he finds inspiration in seasonal ingredients, fellow chefs and, of course, Alto's exceptional range of wines.

When he's not in the kitchen, you'll most likely find him spending time with his family, exploring nature or learning something new. Whether reading about food and wine or working on a new project, his curiosity and passion for continuous improvement extend far beyond the kitchen.

We look forward to welcoming you

We are incredibly excited to have Chef Damien leading the Klein Alto kitchen and look forward to sharing his thoughtfully curated menus with you.

Reserve your table today and discover our new winter menu.