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EXECUTIVE HEAD CHEF: WILLIAM CAROLISSEN

The Iron Restaurant boasts with their Executive Head Chef, William Carolissen.

During his 25 years in the industry, he has worked alongside Chef Matthew Gordon at Ballon Rough, Chef Reuben Riffle at the Monneax, Reuben’s in Franschoek, Chef Pasch du Plooy at Dutch East and Camille Haas at Klein Oliphant’s Hoek.

In 2000 he finished his studies at the Granger Bay Hotel School in Seapoint, Cape Town.

He then started working with Chef Reuben Riffle at Monneax Restaurant at the Franschoek Country House where he stayed on for another 3 years after Chef Reuben Left.

He joined Camilla Haas at Klein Oliphantshoek where they designed and created set menus on a daily basis for the period of a year.

In 2005 he joined Chef Reuben Riffle at the Reuben’s group where he gained experience in book launches, TV shows and function catering.  Some of the clients included The Today Show, Saveur Magazine and The Martha Stewart Show.  He was also the consultant Chef for the Reuben’s Group.

His love for food began when he was a little boy, helping his mother to prepare dishes for the family.  He always wanted to know what was happening in the kitchen; even if it meant working as a sculler in a restaurant in Franschoek where his sister worked.

His experience, creativity and love for food shows in every dish planned and executed by him.

“Food brings family and friends together and create lasting memories.  Food reminds us of all the different gatherings and celebrations whether it is sad or joyful” – Chef William Carolissen

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