La Petite Ferme Welcomes Award Winning Chef Richard Carstens
Franschhoek, South Africa – La Petite Ferme, the beloved 5-star luxury boutique hotel,restaurant and wine estate perched above the Franschhoek Valley, is proud to announce the appointment of Chef Richard Carstens as its new Head Chef.
One of the most decorated culinary figures in South Africa, Carstens joined La Petite Ferme in March 2026, bringing with him a lifetime of fine dining mastery, a philosophy rooted in modern French cuisine and an unwavering commitment to the finest locally sourced ingredients.
Carstens comes to La Petite Ferme from his celebrated role as Chef Patron at Arkeste by Richard Carstens, located on the Chamonix Wine Estate in Franschhoek. Under his stewardship Arkeste earned two Eat Out Stars in 2022, followed by the coveted Three Stars, the highest accolade in South African dining in 2023.
His track record before that speaks for itself: eight distinguished years as Executive Chef at Tokara Restaurant in Stellenbosch, where the restaurant was repeatedly honoured as the Best Wine Tourism Restaurant in South Africa and consistently ranked among the Top 20 Restaurants nationally by Eat Out. Earlier chapters of Carstens’ career include executive chef and patron roles at some of South Africa’s finest establishments, Lynton Hall, Le Provençal, Bijoux and NOVA amongst others, earning him Chef of the Year recognition, Top 10 Restaurant accolades and the distinction of being featured in Condé Nast Traveller. His reputation is built not merely on awards, but on a consistent ability to elevate every kitchen he enters.
He describes his culinary philosophy as an evolution – a marriage of Classic French technique and Modernist influences expressed through the prism of locally sourced, seasonal ingredients. The result is a clean, uncluttered style that honours classical foundations while stripping away heaviness in favour of precision, creativity and a deep expression of place.
“Modern French cuisine as I practise it, is not a departure from tradition, it is its natural evolution,” he says. “It builds on classical foundations but sheds the unnecessary, adding innovation and a singular focus on the ingredient, the season and the story of where the food comes from. At La Petite Ferme, that story is all around us.”
When asked why La Petite Ferme, he is unequivocal. The estate, perched on the slopes of Oliphants Pass and the Middagkrans Mountain Range offers something rare, an almost otherworldly sense of place. The sweeping, uninterrupted panorama across the Franschhoek Valley, framed by dramatic mountain peaks and rolling vineyards is a constant reminder of the natural abundance that defines this corner of the Cape Winelands.
“La Petite Ferme has a soul,” he says reflectively, “the views alone are enough to remind you why food matters why gathering around a table with exceptional ingredients and exceptional wine is one of life’s truly great pleasures. But it is the estate’s history and integrity that truly drew me in. This is a place that has been crafted with love over four decades and I am deeply honoured to be the custodian of its kitchen at this exciting chapter in its story.”
Founded in 1984 La Petite Ferme began as a humble farm with the first restaurant structure having been built by hand by the farm workers themselves. Over four decades it has grown into one of the Winelands’ most distinguished destinations – a 5-star boutique hotel, a celebrated winery under the skilled hand of winemaker Wikus Pretorius and a restaurant with a legacy of country cuisine that has stood the test of time.
Today, under the ownership of The Nest Estate, La Petite Ferme continues to honour that legacy while embracing a bold and inspired future. The estate’s accolades speak to its enduring excellence recognised at the Haute Grandeur Global Hotel Awards for Best Scenic Environment Hotel, Best Country Hotel in Africa, Best Culinary Experience in Africa, and Best Small Hotel in Africa, as well as earning three awards at the World Luxury Hotel Awards, including Best Panoramic Views in Africa. It is precisely this marriage of natural beauty, rich heritage and commitment to quality that makes La Petite Ferme the ideal home for a chef of Richard Carstens’ stature.
Chef Carstens will launch his inaugural menu at La Petite Ferme on Thursday, 9 April 2026. The new menu will reflect his hallmark modern French style – precise, elegant and deeply ingredient-driven while drawing on the extraordinary produce of the Franschhoek Valley and the surrounding Cape Winelands. Each dish will be thoughtfully paired with La Petite Ferme’s own estate wines, creating an experience that is wholly, unmistakably of this place.
Reservations for the new menu are now being accepted. Guests are encouraged to book early to secure their table for this landmark dining occasion.
Restaurant Reservations: reception@lapetiteferme.co.za
Accommodation Enquiries & Reservations: accommodation@lapetiteferme.co.za
Wine Enquiries: wine@lapetiteferme.co.za
www.lapetiteferme.co.za
About La Petite Ferme
La Petite Ferme is a 5-star luxury boutique hotel,restaurant and wine estate situated on the slopes of Oliphants Pass and the Middagkrans Mountain Range, overlooking the magnificent Franschhoek Valley. Established in 1984, the estate comprises a celebrated country restaurant, an award-winning boutique winery, and three distinct accommodation offerings: the Vineyard Suites, the Manor House Suites, and the newly renovated Winery Suites. La Petite Ferme is a proud member of The Nest Collection. For reservations and enquiries: www.lapetiteferme.co.za
For further information please contact Theresa Gibbon on theresa@theresagibbonpr.co.za or 082 820 8437.
Frequently Asked Questions
1. Who is Chef Richard Carstens?
Chef Richard Carstens is one of South Africa’s most celebrated chefs, known for his expertise in fine dining and modern French cuisine. He has worked at leading restaurants including Arkeste, Tokara Restaurant, Lynton Hall, Le Provençal, Bijoux, and NOVA, earning multiple prestigious culinary awards.
2. Why did Richard Carstens join La Petite Ferme?
Richard Carstens joined La Petite Ferme because of its rich heritage, breathtaking Franschhoek Valley setting, and strong reputation for exceptional food and wine. He was drawn to the estate’s history, authenticity, and commitment to excellence.
3. What type of cuisine does Richard Carstens specialise in?
Richard Carstens specialises in modern French cuisine, combining classic French cooking techniques with modern culinary innovation. His dishes focus on seasonal, locally sourced ingredients and refined presentation.
4. Where is La Petite Ferme located?
La Petite Ferme is located on the slopes of Oliphants Pass in Franschhoek, South Africa. The estate overlooks the Franschhoek Valley and is surrounded by vineyards and mountain ranges in the Cape Winelands.
5. When did Richard Carstens join La Petite Ferme?
Richard Carstens joined La Petite Ferme in March 2026 as the new Head Chef, bringing decades of culinary expertise to the estate’s award winning restaurant.
6. When was La Petite Ferme established?
La Petite Ferme was established in 1984 as a small farm in Franschhoek. Over the years, it has grown into a luxury boutique hotel, winery, and renowned restaurant destination.
7. What makes La Petite Ferme famous?
La Petite Ferme is known for its panoramic views, award winning wines, luxury accommodation, and exceptional culinary experiences. It has received international recognition for hospitality, scenic beauty, and fine dining.
8. How can I book a table at La Petite Ferme?
You can book a table at La Petite Ferme by contacting the reservations team via email at reception@lapetiteferme.co.za or by visiting contact page for reservations and enquiries.