Surrounded by the stillness of Table Mountain’s slopes, Chef Malika Van Reenen has found her rhythm at Future Found Sanctuary – a place where nature sets the pace and creativity flows organically. After years in the demanding kitchens of luxury hotels and fast-paced restaurants, this chapter feels softer, slower and more intuitive. Here, menus evolve daily, shaped by what’s in season, what’s growing in the garden, and the conversations shared around the table. Her cooking draws on Cape Malay influences, while embracing sustainability and wellness at its core.
In this Q&A, Malika shares how her journey led her to this tranquil sanctuary, the philosophies that guide her food, and the everyday magic of creating dishes that connect people to place and purpose.
Read our full conversation with Chef Malika Van Reenen at Future Found Sanctuary below.
You’ve had an inspiring culinary journey – what brought you to Future Found Sanctuary, and how does this chapter feel different from your previous roles?
After many years in fast-paced restaurants and big hotels, it feels like a dream; it’s tranquil, I’m completely surrounded by nature and everything flows accordingly. There are no hard-set rules, menus are done daily and everything just flows organically
Who or what shaped your food philosophy most strongly in your early years as a chef
My earliest memories in life are of food. Watching my grandmother lovingly decorate a dessert is where it started, and my mother is also a great cook! Everything was always handmade and took time. I remember always watching and patiently waiting to witness the results of what was being prepared, and it was always special. Once I’d completed my studies and started working, I met and worked with many amazing chefs.
There were always new ingredients being introduced, and so the curiosity grew as to where it came from and how it got here, and then, realising how exciting this is. I continue to be inspired by people, place and purpose.
Future Found Sanctuary leans into wellness, regeneration, and connection to nature – how does that ethos translate onto the plate?
To me, this means a holistic approach to what we serve – sustainable, seasonal, nourishing and delicious
The gardens play a big role at the property – can you share some of your favourite ingredients you’ve been able to cook with straight from the garden?
Each season brings beautiful garden bounty, but a few of the ones that I love are sunchokes and pomegranates (with the most ruby red-coloured arils that I’ve ever seen), the figs, and fresh herbs. I’m obsessed with mint, thyme and coriander, to name a few, and getting fresh curry leaves just outside the kitchen door whilst I’m cooking. Oh, and the bananas…! There’s always a surprise and so much beauty, it’s just magical.
What role does sustainability play in your kitchen, and how do you balance luxury with mindful cooking?
Sustainability is at the heart of what I do. Constantly reducing food waste, sourcing as locally as possible and considering the season always play a part. The balance between luxury and mindfulness is key, and this is where creativity comes into play.
What excites you most right now in terms of flavour, technique, or produce?
Fermentation! It’s so much fun experimenting with different ingredients and preserving them when in season. It contributes to sustainability in prolonging the life of the product and adds more complex layers of flavour to the food naturally.
From Cape Malay to contemporary Cape Town dining, the region’s food culture is so diverse – are there elements of that heritage that resonate with you, and how do they appear in your cooking at Future Found?
My food has always had a strong Cape Malay influence, whilst keeping up with what’s current, be it the type of cuisine or the current techniques. We have to evolve, but you’ll always pick up on a bit of spice, the inclusion of beautiful aromatics and the marriage of sweet and savoury that are synonymous with the Cape Malay heritage.
Dining here feels less like a restaurant and more like being welcomed into a home – how intentional is that approach, and what do you hope guests feel after a meal with you?
It is absolutely intentional; we want you to feel like it’s your home. The kitchen is open, and we get to meet all our guests. Menu inspiration comes from chatting with our guests. It’s the most beautiful thing to witness the conversations and friendships being formed around the dinner table whilst cooking and plating the meals in front of them.
What has been one of your most memorable guest food experiences since joining Future Found?
Every day is special! It’s a different experience each day, often shaped by guests around the table, conversations about the gardens, the fish from the local harbour, flavours they love, dishes they’d love to try and then their surprise when it’s featured on the menu the following day!
If you could create one dish that truly captures the essence of Future Found Sanctuary, what would it be and why?
For our harvest table at lunch time, I’d do a roasted vegetable salad with the addition of an ancient grain and a zesty herb dressing. On the surface, it’s just simple vegetables and grains – vibrantly beautiful, but once you dig in, you experience the depth of layering in it’s texture and flavour- grains with depth, delicious warm vegetables, crisp leaves, some crunch and the refreshing bursts from the dressing. All the simple bits combined create a wholesome experience. That’s the layered experience I’d like my guests to have!
To experience Chef Malika Van Reenen’s food for yourself, book in at the incredibly beautiful Future Found Sanctuary in Hout Bay.
10 Hunters Way, Hout Bay | +27 21 427 5901
