Michael Olivier
Michael Olivier trained at the London Cordon Bleu Cookery School and is a well-known Cape food and wine fundi. Michael has worked in and managed such well-known places as Lanzerac Hotel in Stellenbosch and was Public Relations Manager for the top marque wine estate Boschendal. Having run three restaurants - Paddagang in Tulbagh, The Burgundy in Hermanus and Parks in Constantia - and featured in the national top ten restaurants, he is now a food and wine writer, broadcaster and hospitality industries consultant, both locally and on a project in Western Australia. Michael also imports specialist cookery equipment. His book Michael Olivier - a Restaurateur Remembers is published by Double Storey Books. His day job is that of wine and food consultant and trainer to Pick 'n Pay, a national supermarket chain.
Click here for his Food & Wine column: Notes from my kitchen table
Click here for his Food & Wine column: Notes from my kitchen table
Opgedateer/Updated: 2006-09-01
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