FINE DINING IN MOTION

With 42 years of culinary mastery behind him, Chef Craig Cormack has established himself as one of South Africa’s most distinctive chefs. Beyond his celebrated dishes, it's his fascination with salt that has shaped much of his culinary journey. Craig’s curiosity for this essential mineral has fuelled decades of exploration, resulting in a personal collection of more than 232 unique salts — from pink Peruvian rock salt to smoked Danish Viking salt and everything in between.

“Salt - why salt? I'm obsessed with salt. I live, eat, sleep, bath and drink the product. My career as a chef began in the late 80s and only in 2009 did I stumble across this amazing ingredient called salt. I also became the first chef to pair food, wine and salt together, creating a marriage between all three. Join me and Beau as we explore the history and uses of this wonderful mineral called salt.”

Beau du Toit swapped the order of accounting for the chaos of the kitchen, discovering a lifelong respect for fire, flavour, and craft. Since training at Zevenwacht Chef School in 2004, his journey has been defined by discipline, hard work, and a relentless pursuit of honest food. In partnership with Craig Cormack, Beau co-founded The Salt Road — a culinary movement built on the shared belief that great food begins with fire, salt, and authenticity.

“From Stellenbosch to Doha and Houghton, my philosophy remains constant: to cook food that is raw, alive, and honest — food that speaks of place, people, and purpose. Together, we’ve created spaces that celebrate elemental cooking and the stories salt has carried across cultures for centuries.”