Chef Coco Reinarhz

Sel et Poivre, Johannesburg

The African culinary renaissance has arrived in South Africa, with Burundian chef Coco Reinarhz embracing the modern African food movement. The continent offers a diversity of tastes – all of which can be experienced at Coco's restaurants in Sandton, Johannesburg – Le Petit Sel Bistro and Sel et Poivre.

Coco attended the Hotel Management School at Ecole Hotelière de Namur in Belgium, but his heart was in Africa. He returned to Kinshasa to take control of his mother's business interests upon her death.

He later became Head Chef and Duty Manager at Hotel Le Marly in Abidjan, Ivory Coast. In the Ivory Coast he developed a lifelong passion for West African seafood cuisine. Political turmoil in the Ivory Coast caused Coco and his family to flee to Belgium where he became the Head Chef at Château de Sombreffe, outside Brussels. He was awarded the prestigious Trois Fourchette Michelin award.

He has now made South Africa his home and shares his heart to the country through his food at Le Petit Sel Bistro and Sel et Poivre in Sandton, Johannesburg.