Chef Stephanie de Wet loves to cook authentic food straight from her farm girl roots.
Stephanie grew up in Swellendam, where her parents still farm with dairy, wool merino sheep, and some grains.
“I enjoy the outdoors and the farm life; I think that’s one of the reasons why I love working at Tokara. On the Deli grounds we have a hydroponic greenhouse where we grow some of our own micro-leaves, salad leaves, greens, and strawberries, that are used with other produce from the Tokara vegetable garden in the dishes we offer to our guests.”
Stephanie de Wet