CHEF JASON

HEAD CHEF JASON KOSMAS HAS BEEN MAKING HIS QUIETLY CONFIDENT MARK ON THE POT LUCK CLUB KITCHEN SINCE FEBRUARY 2019.

HAVING MADE A NAME FOR HIMSELF AT LIAM TOMLIN’S TOP CAPE TOWN RESTAURANTS, JASON IS A WELCOME ADDITION TO THE LUKE DALE ROBERTS FAMILY.

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CHEF LUKE

LUKE DALE ROBERTS is a name synonymous with the finest, most creative and innovative cuisine in Africa.

With a quiver full of awards and consistent international recognition since opening The Test Kitchen in 2010; The Pot Luck Club in 2011; The Shortmarket Club in 2016 and Salsify at The Roundhouse in 2018, he remains a force to be reckoned with on the global culinary scene.

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CHEF JASON

HEAD CHEF JASON KOSMAS HAS BEEN MAKING HIS QUIETLY CONFIDENT MARK ON THE POT LUCK CLUB KITCHEN SINCE FEBRUARY 2019.

HAVING MADE A NAME FOR HIMSELF AT LIAM TOMLIN’S TOP CAPE TOWN RESTAURANTS, JASON IS A WELCOME ADDITION TO THE LUKE DALE ROBERTS FAMILY.

READ MORE

CHEF LUKE

LUKE DALE ROBERTS is a name synonymous with the finest, most creative and innovative cuisine in Africa.

With a quiver full of awards and consistent international recognition since opening The Test Kitchen in 2010; The Pot Luck Club in 2011; The Shortmarket Club in 2016 and Salsify at The Roundhouse in 2018, he remains a force to be reckoned with on the global culinary scene.

READ MORE

OUR TEAM

Jason Kosmas

Food
About my job : I am the head chef of the pot luck club. Basically, I come into work, get the kitchen briefed on the days bookings. Begin prepping foods on all sections that require my attention. I also send in and check all orders and deliveries. I am in charge of running service at the pass and in doing so do all final checks.
What I love about my job : I love coming into work and preparing the days fish it is the most satisfying thing for me to do.
Life motto/philosophy : Be humble, listen and never stop learning. Everyone has something to offer. You can only become better if you allow others around to help you.

Rudy Gibbons

Customers
About my job : Ensure the smooth running of the Potluck Club. Help guests to have an incredible dining experience at PLC.
What I love about my job : Seeing happy smiles on our guests faces as they enjoy a memorable experience
Life motto/philosophy : Teamwork makes the dream work!

Willow Stober

Food
About my job :  Managing the kitchen to maintain standard and with hold the great name Pot Luck Club has grown globally over the years. And assisting all chefs who may need a hand.
What I love about my job : Using my experience and teaching the fundamentals of kitchen knowledge, caring for products as it comes in at the door. Getting to work with great people everyday that are willing to learn. Just being in a TEAM is great. Striving for the same goal.
Life motto/philosophy : “ the greatest victory is that which requires no battle” – Sun Tzu, The Art of war

Gray Chikwape

Customers
About my job :  if The Pot Luck Club was an orchestra I would be the conductor…Well for the front of house at least. The job never stops so that means I don’t either, but I love my job man.
Philosophy : We are only as good as we are today
Life motto/philosophy : The best is yet to come

Dillan Kannemeyer

Food
About my job :  Firstly make sure I’m cooking something…then manage the kitchens daily routine, and as I’ve moved up the ranks I find myself managing people and processes more than actual food, so yeah my role i find myself doing is mostly making sure my kitchen teams doing well and coping with the pressure of a busy service.
What I love about my job : I love the lack of identical routine ( the tasks are dependent and who is on duty, how much we need for today, what time is each supplier is delivering), I really enjoy the overall excitement of what the day entails at the potluck club, but mostly just the interaction and vibes with the team in the kitchen each and everyday.
Life Motto/philosophy : Facta non Verba (Good Deeds not Words)

Tinashe Chirikure

Wine
About my job :  As sommelier my day begins with an early wine cellar visit and analysis on how my wine shelving and quantities are for my day to day service, there after it back to the sixth floor and a quick fridge check and simple wine tasting on my wine by the the glass which was left over from the night before, (can’t let good wine go down the drain “somm 101”)
Once that’s done a quick brief with the team, on what to push and whats not available on that particular day. Then it’s go time.
What I love the most about my job, is the ability to take guests from around the world on an interesting journey through the wine lands of the western Cape from the comfort of Thier seats, while they enjoy a perfectly paired meal.
Philosophy : We are only as good as we are today
Life motto/philosophy : My day to day motto goes ” the word Stop was a ” typo ” it actually was supposed to read Top