Dion Vengatass

I am a very passionate, over-enthusiastic, perfectionist chef who lives for cooking. I grew up cooking with my Ouma Violet from the tender age of four, and from there I mastered the art of flavor. I now am the Chef de Cuisine of the Planet Restaurant at the Belmond Mount Nelson Hotel, with my mentor Chef Rudi Liebenberg.

Fish and Chips with Mushy Peas and Tartare Sauce

The Best Fish and Chips with Mushy Peas

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Salt Baked Sea Trout

Salt Baked Sea Trout

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Steak and Kidney Pudding/Pie

Classic Steak and Kidney Pudding

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Waterblommetjie and Pork Knuckle Soup

Waterblommetjie and Pork Knuckle Soup

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