PICTURE CHRIS VON ULMENSTEIN
C H E F
Pavel Dimitrov
Bulgarian-born Chef Pavel Dimitrov arrived in South Africa at the age of 21 and connected with the Gonsalves family in Johannesburg at its popular Vilamoura in Rosebank and at Gold Reef City. Dimitrov followed restaurateur Victor Gonsalves to Cape Town, helping him to open Pigalle in Green Point and NV-80 in The Point Shopping Centre in Sea Point. When The Vue changed to Utopia Cape Town, Dimitrov became co-owner of the restaurant and its executive chef about two years ago. He has also recently opened Zest Restaurant at the newkings boutique hotel in Sea Point. Dimitrov speaks highly of Gonsalves, regarding him as one of the best restaurateurs in the country, one who is honest and who keeps his word. FAVOURITE COOKING TOOLS: The brand-new wood-fired grill that was installed at Zest. The coals of the kameeldoring wood give a woodsmoked aroma to the meat, fish and vegetables. Another essential is a good chef’s knife – a Swiss or Japanese one being a priority. STYLE Fresh is best and less is more. I do not use smoke, gels, foams or smears in my dishes and I do not use more than three ingredients per dish, to give texture and flavour. Fish is a favourite, prepared with some salt and olive oil. Ingredient sourcing is also important for a restaurant – buying the best quality at a good price. For example, I use a small olive oil producer for extra-virgin, cold-pressed olive oil. CONTACT: www.zestcapetown.co.za Insta: @chefpavelcapetown
In my restaurants, fresh is best and less is more. I keep it simple. No smears, smoke, foam or gel. The ingredients are the heroes of the plate 2 8
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