I’m Anel — a chef with a love for bold flavours, fresh ingredients, and food that feels both thoughtful and effortless.

Growing up in the northern suburbs of Cape Town, I was surrounded by good food, open spaces, and a simple appreciation for quality. My love for cooking began in the kitchen alongside my mom and grandmother, where I learnt that food is about more than what’s on the plate. It’s about connection, creativity, generosity, and bringing people together.

My cooking style is inspired by Mediterranean and Asian influences — vibrant, fresh and flavour-driven, with a focus on clean profiles and letting quality ingredients speak for themselves. I enjoy food that feels considered without being overly complicated.
The kitchen is where I feel most at home. It’s a fast-paced, creative environment where there is always something new to learn, test and refine. I believe curiosity is just as important as technique, and that some of the best dishes come from being willing to experiment.

Throughout my career, I’ve had the opportunity to work in some incredible kitchens and hospitality spaces, including De Grendel, One&Only, Rupert & Rothschild Vignerons, and The Salt Road. Each experience has brought new lessons, influences and perspectives that continue to shape my approach to food.

Beyond the finished dish, I love the process — the early mornings, the preparation, the experimenting, the successes, the occasional disasters, and all the little details that come together to make a kitchen work.
For me, cooking is about creating food with purpose, personality and a sense of place — and always leaving room for the next idea.

WE WELCOME ANEL TO CASSIA RESTAURANT AND LOOK FORWARD TO A CULINARY JOURNEY, FILLED WITH SUCCESS AND FLAVORFUL ADVENTURES!