Bertus Basson, a prominent South African chef renowned for his culinary expertise, has made a significant impact on the cookery scene. His journey unfolds with notable experiences and achievements.

At the age of 19, Basson ventured to London, where he immersed himself in the culinary world at Chez Bruce, a distinguished 1-star Michelin restaurant in Wandsworth. Working under the guidance of chef Bruce Poole, he cultivated a deep appreciation for fine, fresh ingredients and acquired invaluable skills that transcended conventional culinary education.

Bertus attributes his culinary foundation to his time at Chez Bruce, emphasizing that the real-life training he received in London was unparalleled. The experience not only honed his cooking skills but also instilled in him the ability to handle challenges, accept criticism, and, most importantly, respect the essence of ingredients.

Upon returning to South Africa, Basson took on the role of Sous Chef at Arabella Hermanus. His culinary prowess was quickly recognized as he excelled in various cooking competitions. Bertus proudly represented South Africa in prestigious global culinary events such as the Bocuse d'Or, Culinary Olympics, and the Global Chefs Challenge.

Despite engaging in diverse creative food projects, Bertus Basson maintains a deep affection for restaurants. He actively involves himself in the culinary process, spending most of his days experimenting with new and adventurous dishes to elevate the offerings on his menu.

Bertus Basson's influence extends beyond the kitchen, as he assumes the role of a judge on the SABC3 reality competition series, The Ultimate Braai Master. His participation in the show underscores his commitment to exploring and promoting South African culinary excellence.

Bertus Basson's journey is characterized by a passion for quality ingredients, a commitment to continuous learning, and a dedication to pushing culinary boundaries. His contributions have not only enriched the South African culinary landscape but have also made a mark on the global stage.

Early Life

Bertus Basson, born on April 12, 1979, in Cape Town, spent his formative years in Polokwane, Nelspruit, and Witbank. From a young age, he assisted his mother in the kitchen, fostering an early passion for cooking. During his youth, Basson juggled various jobs, working as a waiter at Spur Steak Ranches and also gaining experience in a liquor store and a toy store.


Bertus Basson embarked on his culinary journey at the age of 17. At 19, he ventured to London and worked at the Michelin-starred restaurant Chez Bruce, gaining valuable experience. By the age of 25, he co-founded the catering business, “All Things Culinary” in 2005 with his partner, Craig Cormack, quickly establishing it as a success.

In 2007, Basson earned the title of Unilever Chef of the Year. Following this accomplishment, he, along with Craig, launched their first restaurant, Overture, in November, situated on the scenic Hidden Valley wines in Stellenbosch. Overture has received acclaim from the Eat Out Guide and Rossouws Restaurant Guide under Basson's leadership.

Overture's menu features 10 daily-changing dishes, emphasizing fresh, local, seasonal, and sustainable produce. The restaurant offers a wine pairing option predominantly featuring Hidden Valley Wines. Overture has consistently received accolades, including Top 10 rankings in the DStv and Food Network Eat Out Awards and 3 Stars in the Rossouw's Restaurant Guide.

In 2010, Bertus and Craig opened Sofias at Morgenster, housed in a charming old building on the property. BertusBasson, a consultancy and catering company, was established, along with a salt range called Amouleh, Collaboration Wines with winemaker Louis Nel, and the operation of Ama Zink, an African dining experience in Kayamandi Township.

Basson's television presence includes judging Season 1 to 4 of The Ultimate Braai Master on SABC 3, appearing as a guest on lifestyle show Top Billing, and featuring on the daily talk show Expresso. His culinary achievements were recognized when he was crowned "Chef of the Year" at the 2019 South African EatOut Awards for his outstanding work at Eike and Overture.


Bertus Basson's culinary footprint extends across various restaurants, including:

Overture: Situated in Hidden Valley Wine Estate, Stellenbosch, South Africa, Overture opened its doors in 2007.

Spek & Bone: Located in Stellenbosch, South Africa and founded in the year, 2016

The Deck at Hidden Valley: Found at Hidden Valley Wine Estate, Stellenbosch, South Africa began operation in 2017

Die Vrije Burger: Based in Stellenbosch, South Africa, this establishment was established in 2017.

Eike: Situated in Stellenbosch, South Africa, Eike commenced operations in 2018.


Bertus Basson has also contributed to the literary world with two books:

Homegrown (2017): Published by Jacana Media, this book delves into the essence of homegrown culinary delights (ISBN 9781928247081).

Being Bertus Basson (2018): Also published by Jacana Media, this book provides insights into the life of Bertus Basson (ISBN 9781431426416).