Vergenoegd Löw, the historic Stellenbosch wine estate known for regenerative farming, heritage preservation and luxury hospitality, has welcomed chef Michelle Theron to head up its food and beverage division. Theron, renowned for her leadership roles at Pierneef à La Motte and Hazendal Wine Estate, brings over two decades of high-end culinary experience to the estate.
The move forms part of the exclusive estate’s initiative to accelerate its sustainability and self-sufficiency efforts on all fronts.
Theron steps into the position following the successful tenure of acclaimed chefs and restaurateurs Bertus Basson and Drikus Brink, who have been instrumental in launching and overseeing the kitchens of the 160-hectare property’s two modern Cape-style restaurants, Clara’s Barn and Geuwels, both housed in beautifully preserved classic 18 th century Cape Dutch buildings.
Under the ownership of German investor and heritage specialist Prof Dr Dr Peter Löw since 2015, the estate has undergone an extensive transformation from a neglected farm into a destination rooted in heritage preservation, regenerative farming, and luxurious hospitality.
Now, with Theron at the helm of the estate’s gastronomy from September, Vergenoegd Löw will be running its own culinary initiatives under her leadership, in a bid to get closer to its goal of what it describes as a self-sustaining, regeneratively-farmed “ecoverse”.
“We’re thrilled to have Michelle on-board,” says Corius Visser, managing director at Vergenoegd Löw. “A new chapter is unfolding – one that promises fresh energy, deeper integration of our wines as well as our farm-to-fork philosophy, and an innovative vision aligned with our farm’s deep commitment to sustainability, excellence and storytelling through food.
“She’ll continue the legacy of our culinary foundations, while bringing a new creative direction. The accent will remain on farm-grown seasonal ingredients inspired by an imaginative reinterpretation of Cape cuisine and traditions.
“Bertus has laid an outstanding foundation, and we are deeply grateful to him and his colleague, Drikus Brink, for putting Clara’s Barn and Geuwels on the culinary map. Now, with Michelle leading the way, we’re ready to build on that reputation and take things forward. We’re tremendously excited about what lies ahead.”
In April, Clara’s Barn was awarded two-star status in Eat Out’s annual evaluation of South Africa’s top restaurants.
Follow Vergenoegd Löw’s culinary journey on social media and visit vergenoegd.co.za for updates.