For the past three months, Guy Bennett, executive chef at the Cape Town CBD’s hip-and-happening Gorgeous George hotel, has not been able to cook his favourite dishes for valued patrons. But he’s been far from idle. He tells us what he’s been up to during Lockdown and how GiGi Rooftop can’t wait to reopen its doors.
What has been the most challenging aspect of the nationwide lockdown for you?
Other than the obvious challenges we all have faced, I have really struggled with not being at Gorgeous George and the restaurant in what is for me, a normal setting that I associate with grafting and interacting with the team members and guests. This is the number one struggle that I have had to deal with. I miss the team and lovely patrons!
Can you describe your routine in the first few weeks of Level 5 Lockdown?
Exercising / cooking / resting / researching / communicating / connecting with industry friends / connecting with staff members.
What kind of home cooking have you been doing? Have you rustled up any special meals?
I have literally perfected the art of pizza-making at home. I figured out the perfect home-made dough and tomato sauce, and how to knock out a restaurant-standard pizza in a home oven. I’ve been pretty chuffed with that, amongst other culinary creations and experiments.
With Gorgeous George closed, you’ve had to abandon your post as executive chef of Gorgeous George and GiGi Rooftop restaurant. Was it tough? What was the hardest thing about it? You posted images on Instagram of your visiting your empty kitchen. Can you describe your feelings? It must have been surreal.
Yes, the hardest thing is knowing that the beautiful people in my industry are facing uncertain times. There is a definite feeling of powerlessness in that. Returning to a vacant yet beautiful restaurant/kitchen/hotel for the first time in Lockdown was, indeed, surreal. The space, which is usually bustling and filled with joy and passion, was empty. A stark contrast to before Lockdown.
Guy Bennett visits the empty Gorgeous George hotel, and his kitchen at GiGi Rooftop restaurant, during Lockdown
You’ve spent Lockdown while the restaurant was closed cooking up a storm at Ladles of Love. Tell us more.
I was inspired by other chefs who were doing volunteer work. I connected with Arno and Liezl from Janse & Co, top chefs who were also volunteering, and got stuck in at Ladles of Love. This has been an extremely rewarding experience. Giving back and cooking nutritious food for those who really need it is vital. Someone has to do it. The amazing thing about doing service is that it feels really good. More importantly, people in need get a meal that they really need.
With the economy opening up at Level 3 of the lockdown, what’s the next step and how do you anticipate the next month will be?
We are eagerly awaiting the announcement of more concrete regulations from Government. As I write this, we are still in the dark. We are literally bursting with excitement and anticipation to trade properly as a hotel, restaurant and conference offerings in the White Room.
How will you allay the fears of patrons that GiGi Rooftop is a safe space for a sit-down meal?
We have been working tirelessly behind the scenes since Lockdown began in March. A lot of attention and research has gone into keeping guests and staff safe when we can trade again. Formulating strict Covid-19-related measures and systems is top priority for us at Gorgeous George. We don’t take this lightly. All safety aspects will be addressed, from distancing to sanitising. We’ve got it covered.
Do you have plans to change the menu or the offering?
Yes! A fresh menu featuring house favourites, as well as new season-focused dishes. I am really excited about launching the new menus. Our menus are ever-evolving, so we will keep on doing what we do, and that’s making people happy by serving delicious food and drinks.
What has the past year taught you in terms of how people relate to the space and your food?
Since the opening, I’ve been astounded at the positive feedback from guests. We’ve created something truly unique and special. And it’s always great hearing how much people love our beautiful hotel and restaurant. I love it that people keep coming back, and that we are top of the list of favourite places to dine, stay over, connect and have a good time.
Looking ahead: has the Covid-19 pandemic changed your approach to work or your personal life?
I’ve developed an even deeper appreciation for my life / health / craft / loved ones / colleagues. Onwards and upwards!
Read our interview with Guy Bennett here when Gorgeous George opened its doors.
IMAGES: Guy Bennett