On 14 June 2025, Chef Jef Schuur of Bij Jef in the Netherlands (one-Michelin-starred) and Chef Shinichiro Takagi of Zeniya in Japan (two-Michelin-starred) will join Chef Peter Tempelhoff at FYN for an exclusive experience celebrating World Oceans Day, together with Chef Ashley Moss. With preparations for the big night underway, we caught up with Chef Peter.
YLA: Walk us through the process of crafting a nine-course menu with chefs from three different continents.
Peter: I wanted only four ocean species (green-listed or foraged with care) – [we] need to balance showcasing the oceans with restraint, conservativism and responsibility when using seafood. We want to use ocean plants as [they] are important for life on earth. This is central for me, using the dinner as a platform to share these unsung heroes of the meal and of the planet, along with land plants. The menu format allows each chef to express themselves through two standalone plates and allows room for two [collaborative] dishes to become part of something bigger and more meaningful.
YLA: What role do South African ingredients and terroir play in this menu?
Peter: They form part of the welcome taste, where we are highlighting four items with four of our precious leaves – sout slaai, dune spinach, prenia, and sun rose. We [then move] to ocean plants, followed by four ocean species, then land plants. We are finishing with a seasonal dessert from our citrus groves by Jef, and the last bites are a sweet representation of our individual restaurants. All this is prepared with some of the most unique wines from coastal sites in South Africa, as well as some sake from an incredible sake brewery on the west coast of Japan, plus an ocean-inspired cocktail from Jennifer Hugé.
YLA: Where is South Africa sitting on the global fine dining map right now?
Peter: We are heading up the face of a wave right now – we aren’t quite at the crest, but not far away. If we can get the right people to start talking about what we are doing, collectively as an industry, the world will take notice. A couple of other things that will further improve the fine dining scene are… more ingredients of consistently world-class quality and more boundary-pushing in the kitchens.
YLA: Why was ‘Connected by Currents’ chosen as the theme?
Peter: Ocean currents are what connect us – all three restaurants are in regions where the ocean plays a crucial role in their DNA. Jef, Shin and I all sit on the Relais & ChâteauxWorld Culinary Council, and this is an important topic to fight for and raise awareness about.
YLA: How can we balance indulgence with sustainability?
Peter: The only way is through creativity and innovation. If you have that, you can make a humble onion or a simple seaweed into delicious pieces of art.
YLA: Beyond the dining experience, what message do you hope guests take away from this evening?
Peter: Without the ocean’s biodiversity, the seas will not be healthy. With unhealthy oceans, we cannot survive – and we certainly cannot thrive. Our health as humanity is intimately tied to the health of our oceans. I think every individual needs to care about that.
The nine-course tasting experience costs R5 750 per person, including beverage pairing and gratuity. Book via email: [email protected]
