The feeling you get from visiting La Petite Ferme can be felt best when being looked after by the caring and loving hands of the waitron staff. The real heart and soul of La Petite Ferme is embodied by some off the waiters who have been working at La Petite Ferme for 21 years and counting. It has become more like a home away from home and the smiling faces is a testimony to that. Under the organized hands of the La Petite Ferme restaurant managers and caring waitron service you can always expect the top quality service you have come accustomed to at La Petite Ferme over the years.
A former parachute battalion soldier, Kyle turned his hand to the kitchen almost two decades ago. His talent quickly became apparent. He rapidly ascended through the ranks of numerous four and five-star properties in South Africa and abroad, including Tsogo Sun's Beverly Hills hotel in Umhlanga Rocks and most recently, as Executive Chef, at Twin Waters - the first premium, multi-dining and entertainment centre of its kind in Nigeria.
"With camaraderie among Chefs and our team as intense as a tarragon reduction for béarnaise, our single existence is to make people happy" says Chef Kyle
Maveer has a sterling record in top notch kitchens learning from some of the country's finest chefs, including David Higgs at the Saxon Boutique Hotel. In recent years, he worked at Sir Richard Branson's Mont Rochelle Hotel, Vineyard & Spa in Franschhoek. One of the highlights of his career was opening the revolving restaurant at the prestigious Ritz Hotel in Cape Town. Maveer always had a love for the countryside and the exciting opportunity to join one of the best restaurants in the Winelands led him to join La Petite Ferme where he is excited to share is culinary skills and passion in the kitchen. "My passion has always been cooking delicious exciting food, every time I plate a dish, its my heart and soul on that, the best I can do"
Under mentor & friend Pastry Chef Marco Marongiu, Oscar’s love for baking and pastry was born. Marco took Oscar under his wing and taught him everything. He remembers working on four to five different desserts and at the end of the week they would bring the camera and have a little photoshoot. An impression which stuck. Moving onto The Twelve Apostles Hotel and Spa, Chef Henrico Grobbelaar was the Executive Chef at the time. Working alongside Chef Henrico took his pastry skills to a whole new level and it was such a challenge. His dream finally came true when he got offered to work in Kuwait at Fauchon Paris and Crowne Plaza Hotel. Oscar had the opportunity to work with Chef Daniel Jongsma, an amazing and talented pastry chef and chocolatier. Now at La Petite Ferme and enjoying it, Oscar has become the mentor to others and enjoying "such a beautiful place". "When I'm in the kitchen, every single thing I do is an opportunity for me to improve on it and make it better than the previous time. My mind sometimes just won’t switch off, I’m constantly thinking of new things to do, new techniques to try, new flavours to combine."