ABOUT
CUISINE BON VIVANT
Cuisine Bon Vivant was established in 1993 and is based in well-appointed premises in Midrand. Our management team value consistency. We offer our clientele value for money, superior quality, attention to detail and beautiful presentation.
Our diverse staff complement includes:
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Internationally trained chefs.
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In-house pastry chefs.
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Trainee chefs registered within our intensive professional training program.
Bridget, the owner and has enjoyed over 37 years in the food industry. She is professionally trained and gained further international exposure within the United Kingdom and Switzerland. She is passionate about Classical Cuisine and travels annually to enhance her knowledge of universal food trends, design, and décor. Asian cuisine is a firm favourite, emphasising “clean cuisine” and simplicity. Competitive at heart, Bridget enjoys a mean challenge and certainly delivers on promises! Taste is a front-runner for her, and she enjoys hosting events for prestigious clientele who appreciate a sense of adventure and, of course, sublime cuisine.
With her “hands-on” approach and consistent improvement, she has a formidable team bonded to partner with her and the Cuisine Bon Vivant brand.
MEET
THE TEAM
OUR CHEF SAUCIER
Daniel is Bulgarian with roots in the capital city of Sofia. He has had 27 years of professional culinary exposure, including Germany and Hungary. He worked at the Balkan Nights restaurant and enjoyed a few years within the Linger Longer Group of Restaurants until joining Cuisine Bon Vivant. A specialist in Mediterranean Cuisine with a passion for seafood enables Daniel to produce truly beautifully tasting dishes. A vital team member spanning 16 years, he is proficient in classical cuisine and heads up the sauce, grill, and roast departments.
Daniel
Joe is self-taught with immeasurable catering knowledge, which spans a loyal 25 years! Not only has he admirably managed a former catering kitchen, but he has also worked on projects at the Emirates Stadium and Wanderers Cricket Stadium. In addition, he admirably heads up our Entremetier department with a special affection for vegan and gluten-free products, together with seasonal soups, curries and savoury hot canapes.
OUR CHEF ENTREMETIER
Joe
Aiden is from Kwazulu Natal and was brought up on a sugar plantation. His parents are Czechoslovakian, so he has a natural talent for delicious desserts and beautifully crafted pastries! Aiden is professionally trained in Hotel Management but ventured out towards the culinary side of hospitality and is passionate about design, recipe development and formal presentation. He is an integral part of our kitchen team and heads up the Cold Section, which encompasses desserts, salads, dressings, canapes, centrepieces, buffet design and client tastings.
OUR CHEF GARDE MANGER
Aiden
in charge of select vegetarian dishes
in charge of the cold section
in charge of the hot section
CLIENT
REVIEWS
"We have used Cuisine Bon Vivant at several school staff functions. The food is superb; the service is perfect and the decor and layout most professional. Due to this positive culinary experience with the Cuisine Bon Vivant team - we have used the chefs and waiters in our home when we hosted special private dinner events. Thank you always for the excellent menus; beautiful displays and the smorgasbord of tastes - always."
MARLENE GRACIE
OUR
